CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
CARAMEL BREAD PUDDING
As my son says, it is like eating French Toast for dessert. :) It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place bread in greased 2-qt. baking dish.
- Combine water and brown sugar; pour over bread.
- Combine remaining ingredients; pour over bread.
- Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
- Serve warm or cold.
CARAMELISED FIGGY BREAD & BUTTER PUDDING
Liven up bread and butter pudding by adding sticky figs and pecans, drizzled with caramel sauce. It's a delicious way to use up stale bread
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h10m
Number Of Ingredients 15
Steps:
- The night before you want to make the pudding, thickly slice the baguette and leave it out to go stale.
- The next day, butter the bread and arrange in a big baking dish with the figs and pecans. Whisk together the Marsala or Sherry, milk, cream, eggs, brown sugar, vanilla, nutmeg and cinnamon. Pour all over the bread and leave to soak for 30 mins. Heat oven to 160C/140C fan/gas 3.
- Just before you pop it in the oven, drizzle with the caramel sauce, then dust all over with a good layer of golden icing sugar. Bake for 50 mins until puffed and looking sticky and caramelised. Drizzle with a little more caramel sauce, if you like, dust with a little more golden icing sugar if it needs it, and serve hot or warm with cream, ice cream or crème fraîche.
Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
BUTTERMILK BREAD PUDDING
Steps:
- 1. Preheat the oven to 350 degrees. Place 4 T of the butter in a 13x9" baking dish and place in the oven to melt.
- 2. Meanwhile, combine the bread cubes, buttermilk and raisins in a large mixing bowl. In a separate bowl, whisk together the eggs, brown sugar, vanilla extract and rum extract. Pour over the bread mixture and stir gently to combine.
- 3. Transfer to the prepared pan nd pour over the melted butter. Bake 1 hour.
- 4. Meanwhile, combine the remaining butter, granulated sugar, egg yolk and water in a small saucepan. Stir well and place over medium heat. Stir constantly until the sugar dissolves and the sauce begins to thicken about 10 min. Add the rum. To serve, cut the warm bread pudding in squares, drizzle with the sauce and serve warm.
BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!
Provided by starmaster25
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
- Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
- Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
- Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g
BUTTERMILK CARAMEL PUDDINGS
A foolproof make-ahead spin on a crème caramel, using just five ingredients. The perfect winter dinner party dessert for those with a sweet tooth
Provided by Barney Desmazery
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- You'll need 6-8 dariole moulds or small individual pudding basins. Tip 150g of the sugar into a shallow pan and place over a medium heat. Cook the sugar until dissolved and turning to a light amber caramel. While it is still hot, carefully pour the caramel over the base of the moulds, tipping them around so some caramel also sticks to the sides. Set aside.
- Soak the gelatine in very cold water for about 10 mins to soften. Tip the cream, remaining sugar and the vanilla pod and seeds into a saucepan. Place on the heat, stirring to combine and dissolve the sugar. Bring to a simmer, stirring occasionally, then remove from the heat. Add the drained, squeezed gelatine leaves and stir to dissolve, then leave to cool. When tepid, remove and squeeze out the vanilla pod, stir in the buttermilk, then strain everything into a jug. Share the mixture between the moulds, then place in the fridge for at least a couple of hours, or preferably overnight to set. Can be made up to three days ahead.
- To serve, dip the bases of the moulds briefly into very hot water until the fillings just come away from the sides. When you are confident that it will turn out, place a serving plate over the mould and carefully turn, allowing the contents to drop out onto the plate, scooping out any caramel sauce left in the mould and drizzling over the puddings. Serve immediately.
Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 47 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
More about "buttermilk bread pudding with caramel creme fraiche food"
CRèME CARAMEL BREAD PUDDING RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (14)Servings 8
- Spread brown sugar evenly in bottom of 8x8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
- Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
- To keep the water in the roasting pan from boiling (which would affect the texture of the pudding), add several ice cubes to the water every 10 to 15 minutes to bring down the temperature.
PEACH BUTTERMILK BREAD PUDDING WITH CARAMEL SAUCE
From cafejohnsonia.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 25 mins
BREAD PUDDING WITH BUTTERMILK RECIPES ALL YOU NEED IS …
From stevehacks.com
5/5 Category PuddingsServings 10
ALMOND BREAD PUDDING WITH SALTED CARAMEL SAUCE
From seasonsandsuppers.ca
BRIOCHE BREAD PUDDING WITH MAPLE CARAMEL SAUCE - FRENCH BARN
From french-barn.com
BEST BUTTERMILK PUDDING RECIPE - HOW TO MAKE BUTTERMILK …
From food52.com
VANILLA ICE CREAM BREAD PUDDING WITH WHISKEY CARAMEL - FOOD
From foodandwine.com
BUTTERMILK BREAD PUDDING WITH CARAMEL CREME FRAICHE
BEST PUMPKIN BREAD PUDDING WITH SPICY CARAMEL ... - FOOD …
From foodnetwork.ca
BEST BUTTERMILK BREAD PUDDING WITH CARAMEL CREME FRAICHE RECIPES
From alicerecipes.com
10 BEST BUTTERMILK BREAD PUDDING RECIPES | YUMMLY
From yummly.com
SUMMER BERRY PUDDING WITH BERRY CREME FRAICHE - FOOD NETWORK …
From foodnetwork.ca
CRèME FRAICHE SUBSTITUTE: WHAT CAN YOU USE INSTEAD? - ALLRECIPES
From allrecipes.com
CHOCOLATE BREAD PUDDING WITH CRYSTALIZED GINGER, CARAMEL
From honestcooking.com
INDIVIDUAL MAPLE BUTTER TART BREAD PUDDINGS WITH MAPLE CARAMEL …
From dairyfarmersofcanada.ca
CRèME FRAîCHE CRèME CARAMELS RECIPE - MAURA KILPATRICK - FOOD
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love