BREAD SAUCE
Our traditional bread sauce recipe is the perfect creamy accompaniment to your roast dinner. This easy bread sauce is sure to be a Christmas favourite
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 11
Steps:
- Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.
Nutrition Facts : Calories 141 calories, Fat 5 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 4 grams protein, Sodium 0.43 milligram of sodium
BUTTERED TOAST
Provided by Craig Claiborne and Pierre Franey
Time 10m
Number Of Ingredients 2
Steps:
- Preheat the oven to 375 degrees. Trim the crusts off four thin slices of loaf bread. Leave the slices whole or cut each slice (to serve as a base for certain savories such as angels on horseback, deviled chicken livers and so on) into uniform rectangles.
- Melt one tablespoon of butter and butter the bread on both sides. Arrange the bread pieces on a baking sheet and place in the oven. Bake six minutes or until lightly browned on the bottom. Turn the pieces and continue baking one or two minutes longer until browned on the second side.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 325 milligrams, Sugar 4 grams, TransFat 0 grams
TOASTED BREAD CRUMB AND BUTTER SAUCE
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Toast the bread crumbs in a small skillet (see page 93), tossing and stirring them, until they start to color. When they are almost completely browned, drop in 2 tablespoons of butter. Take the pan off the heat, and swirl it to melt the butter and stop the crumbs from darkening further.
- Melt the remaining butter in a big skillet over medium heat; grind pepper in generously.
- Ladle in 1 cup hot pasta water and cook actively for a couple of minutes, reducing the sauce slightly. Keep at low simmer until the pasta is ready.
- Toss cooked pasta and sauce together in the skillet. Off the heat, toss in the cheese and sprinkle the toasted bread crumbs on top of the pasta, just before serving.
- Follow the recipe for Toasted Bread Crumb and Butter Sauce above, but substitute 2 tablespoons poppy seeds for the crumbs. Toast them in the dry pan until they are fragrant, reserve some for topping if you like, then add the butter and swirl them together.
- Toss cooked pasta and sauce together in the skillet. Off the heat, toss in grated cheese and sprinkle the reserved toasted poppy seeds on top, just before serving. This sauce is especially good with Ricotta Ravioli.
- Egg pasta-tagliatelle
- Cornmeal pasta
- Ricotta Ravioli (page 181)
- Potato, Leek, and Bacon Ravioli (page 186)
- A simple pasta such as rigatoni or linguine
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
TOASTED BREAD-AND-BUTTER PUDDING
Categories Milk/Cream Dessert Bake Kid-Friendly Winter Shavuot Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
- Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
- Pour custard evenly over toast and let stand 15 minutes.
- Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.
BUTTERY FRENCH BREAD
Mom dressed up plain French bread with this interesting, delicious recipe. The combination of paprika, celery seed and butter makes for a full-flavored bread. It also looks lovely when it bakes to a golden brown. -Sally Holbrook, Pasadena, California
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the butter, celery seed and paprika; spread between bread slices and over top. Wrap bread tightly in foil. Bake at 375° for 15 minutes. Open foil; bake 5 minutes longer.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 461mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
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TOASTED BREAD SAUCE RECIPE | BBC GOOD FOOD
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Servings 8Calories 101 per servingTotal Time 40 mins
- Heat half the oil in a saucepan and cook the onion for 10 mins until just brown and sticky. Add the bay, thyme and milk, then season with the spices and salt and pepper. Bring to the boil and simmer for 5 mins.
- Remove the herbs, then stir in all but a handful of the breadcrumbs. Cook over a low heat until thick. If you like, blitz until smooth. Will keep, chilled, for two days.
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