Cranberry Bread Pudding And Amaretto Sauce Food

CRANBERRY BREAD PUDDING

Steps:

• Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
• Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

PUMPKIN CRANBERRY BREAD PUDDING

Steps:

• 1. Lightly butter or butter flavor spray a 13 by 9 by 2-inch baking dish and put the pumpkin bread cubes and cranberries into the dish.
• 2. In a large bowl, whisk the eggs, cream, milk, and sugar, nutmeg, cloves, ginger, cinnamon, and vanilla to blend then pour this mixture over the bread cubes. Press the bread cubes gently to submerge.
• 3. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
• 4. Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
• 5. *Tip: For individual servings, pile bread pudding into large muffin pans and bake for about 30-40 minutes. Test for doneness as soon as top of bread pudding begins to toast.
• 6. AMARETTO SAUCE
• 7. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.
• 8. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
• 9. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
• 10. PUMPKIN CRANBERRY BREAD
• 11. Pan Options: 3 7x3 inch loaf pans; 2 9x5 loaf pans; 2 8x4 loaf pans and 1 pan of mini size muffins; 7 mini loaf pans; 1 large bundt cake and 6 large muffins. Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
• 12. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, apple juice or water, vanilla, and sugars until well blended.
• 13. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and dried cranberries (and baking soda if making muffins). Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Top loaves with walnut bits (optional).
• 14. Bake for about 50 minutes, less for mini-loaves and muffins, in a preheated oven and check for doneness. It will probably take more time depending on the size pan you use.
• 15. Always do the toothpick test rather than rely on cooking times. When the toothpick comes out clean they are done. Don't overcook them! Remember, cooking times are approximate because everyone's oven cooks differently.
• 16. If your oven heats unevenly, turn the pans part way through the cooking process for even cooking. If your oven cooks a little hot and the inside isn't done yet according to the toothpick test, but the tops are done and you don't want them to over-brown, put a foil tent on top until the bread is done.
• 17. *Note: If making muffins instead of bread, add 1/2 tsp baking powder to the recipe.

CRANBERRY AMARETTO BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, brown sugar, melted butter, vanilla and spices. Stir in cranberries and, if desired, pecans. Gently stir in bread; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake until pudding is puffed and golden, and a knife inserted in the center comes out clean, 50-55 minutes., In a small heavy saucepan, heat baking chips and butter over low heat until melted and smooth, stirring constantly. Remove from heat; stir in amaretto. Serve with warm bread pudding.

CRANBERRY NUT BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.
• Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.

BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Place raisins in small bowl. Pour amaretto over and let soak 20 minutes. Preheat oven to 325°F.
• Generously butter 12x9x2 baking pan. Place bread in a large bowl. Pour milk and half-and-half over. Let soak 5 min. Mash with fork or potato masher.
• Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Mix with bread, Add raisins, toss to coat. Transfer bread mixture to prepared pan.
• Bake until is deep golden-brown about 1 hour. Remove from oven, let cool.
• For Sauce
• Melt butter with both sugars in heavy medium saucepan, over low heat, stirring until sugars dissolve.
• Whisk egg in small bowl. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 min. DO NOT BOIL * whisk in amaretto *.
• Spoon over warm bread pudding. Cut pudding into 12 to 16 pieces. Serve with Cool Whip if desired.

BLUEBERRY PECAN BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven to 375.
• Grease a 13 x 9 glass baking dish.
• Break bread into large pieces and place in a large bowl.
• Pour in the milk and stir to combine. Let sit 10 minutes.
• Add remaining pudding ingredients and stir to combine.
• Pour into baking dish and bake 40-45 minutes until golden brown.
• Remove from the oven and then make the sauce by melting butter and sugar together in a small sauce pan over low heat.
• Off heat, whisk in egg yolk and Amaretto. Heat 2 more minutes then pour over the bread pudding. You may have more sauce than you need depending on your dish.
• Serve hot or cold. I like it best hot.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
• In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
• In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish.
• Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.
• Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Place bread and 2 cups sugar in mixing bowl.
• Pour milk over and mix well.
• Allow bread to soak up milk for about an hour.
• In a saucepan, combine 1 cup sugar and cranberries.
• Cover with water and simmer for 30 minutes.
• Set aside to cool.
• Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
• Pour over bread cubes.
• Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
• Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
• Cool slightly, cut into squares and serve with lemon sauce recipe#74942.

CRANBERRY PUDDING

Steps:

• In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.

CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE

Steps:

• Pudding:.
• in a medium bowl, toss sliced apples with lemon juice and set aside.
• in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
• Stir in the butter, half and half and brandy.
• Toss the apples, cranberries, pecans with the bread cubes.
• Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
• Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
• Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
• Vanilla Cream Sauce:.
• Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.

CRANBERRY BREAD PUDDING WITH HONEY WHISKEY MAPLE SAUCE

Steps:

• Make sure you cut up your bread into ½-inch cubes and lay them out to get stale ahead of time.
• In a small sauce pot, over medium heat, combine cranberries brown sugar and lemon juice. Cover and cook, stirring occasionally, until berries are soft and have given out juice. (5-7 minutes.)
• In a medium mixing bowl, whisk eggs, Silk, butter, vanilla extract, allspice and sugar together until smooth.
• Carefully stir in cranberry mixture.
• Lightly grease a 2-quart, wide pan (or like a 9×9 baking pan) and spread bread evenly. Pour egg mixture over the bread, making sure berries are spread as evenly as you can. Press lightly and put in the oven.
• Bake for 35-45 minutes at 400 degrees. You can check for doneness by touching in the center, if it feels dense and firm, the eggs are cooked.
• Sauce: Preheat a small sauce pot over medium heat and add whiskey. Simmer for a few minutes to let alcohol cook out. Add maple syrup and cinnamon. Stir well and cook for a couple more minutes.
• Pour sauce over bread pudding.

AMARETTO BREAD PUDDING

Steps:

• Cut or tear bread into 1/2 inch pieces. Place into a large bowl and cover with half-and-half.
• Let mixture stand for 1 hour in the refrigerator.
• Preheat oven 350 degrees
• In a small mixing bowl, beat the eggs, sugar and almond extract.
• When the bread is ready, stir in egg/sugar mixture into the bread mixture.
• Gently fold in the almonds.
• Grease a 9x13 baking dish with the 2 tablespoons of butter.
• Pour mixture into the baking dish and bake for 1 hour or until top is golden.
• Remove from oven.
• Sauce
• Stir the butter and sugar together over low heat until sugar is dissolved.
• Remove from heat, briskly whisk in the egg and Amaretto.
• Pour sauce over bread pudding and serve.

NEW ORLEANS BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• Preheat oven 375 and grease a 9x13 pan(I use a disposable for easy clean up).
• Place bread cubes in a large bowl. In another bowl, mix together well, milk, sugar, eggs, vanilla, amaretto, cinnamon. Pour over bread and let soak for 10-20 minutes.
• Pour into buttered 9x13 dish and bake for 45 to 1 hour till center is done and browned on top(for moister pudding add another pan of water on the rack below).
• Cool 10 minutes before serving with sauce.
• For sauce: I always double this!
• Melt butter in a sauce pan. Wisk in powdered sugar, then amaretto.
• ENJOY!

CRANBERRY ORANGE BREAD PUDDING

Steps:

• Serve with vanilla sauce, whiskey sauce , or a little heavy cream.
• Enjoy.

ORANGE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.

NATURALLY SWEETENED CRANBERRY SAUCE

Steps:

• First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
• In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
• Remove the pot from heat and stir in the orange zest. If you'd like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
• The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.

SPICED AMARETTO CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, syrup, honey, orange zest and pie spice. Cook over medium heat until the berries pop, about 15 minutes. Stir in amaretto; cook 5 minutes. Cover and store in the refrigerator. If desired, top with almonds before serving.

CRANBERRY-MAPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Toast bread on a baking sheet until golden, 5 to 7 minutes.
• Butter a 5-by-9-inch loaf pan. Whisk together eggs and sugar in a medium bowl. Whisk creme fraiche in another bowl, adding milk gradually to prevent lumps; whisk into egg mixture. Whisk in vanilla and 1/2 teaspoon salt. Soak each slice of bread in custard. Stand slices up next to one another in pan.
• Strain half the custard mixture over bread in pan. Let stand for 10 minutes, allowing custard to soak into bread. Slowly add remaining custard to cover (you may have some custard left over).
• Place pan on a baking sheet. Bake until pudding is set and a knife inserted into the center comes out clean, about 1 hour and 15 minutes. If top browns too quickly before pudding is set, cover with foil, and continue baking. Let stand for 10 minutes.
• Meanwhile, bring cranberries and maple syrup to a gentle simmer in a heavy saucepan over medium heat. Simmer until cranberries just begin to soften but have not popped, about 5 minutes. Serve pudding with cranberry topping.

CRANBERRY BREAD PUDDING AND AMARETTO SAUCE

Steps:

• In a large mixing bowl, place egg, milk sugar, vanilla and
• Amaretto. Mix thoroughly. Add bread and cranberries and toss in the liquid. Set it aside to soak (10-15 minutes).
• Preheat oven to 350°F Grease muffin tin with butter. Fill the muffin cups and place on the middle rack of the oven Bake in the oven for approximately 25-30 minutes, or until the center is firm.
• Insert a skewer in to the middle to test, If it comes out wet, keep baking. While bread pudding is in the oven, prepare the Amaretto sauce.
• AMARETTO SAUCE:.
• In a pan, melt butter medium heat. Add sugar. When the sugar has dissolved and begins to caramelize add the cream and bring to a simmer. Stir occasionally , until the sauce begins to thicken.
• Add in toasted almonds and the Amaretto. Remove from heat. Drizzle the warm sauce over the bread pudding.