PEAR CRANBERRY BREAD PUDDING
Steps:
- Turn the oven on its lowest setting.
- Cut the bread into 1" cubes and spread on a baking sheet in one layer. Toast in the oven for 1 hour until dry.
- Wash and core the pears, puree in a food processor until completely liquified. This will yield approximately 1-1/2 cups.
- Cook pear puree with brown sugar and cinnamon in a small sauce pan over medium heat until the sugar dissolves completely. Transfer to a large mixing bowl and let cool to room temperature.
- Add eggs, egg yolks, vanilla, cream and milk to the large mixing bowl with the pear puree and beat until completely combined.
- Toss the dried bread cubes along with the dried cranberries into the liquid mixture.
- Cover and soak for at least 2 hours at room temperature.
- Preheat oven to 350°F.
- Divide the custard soaked bread into 8 individual ramekins.
- Bake for 45 minutes.
- Remove from oven and allow to cool before serving.
- Serve warm by itself or with ice cream.
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
CRANBERRY PUDDING
This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 262 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY BREAD PUDDING
This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 370 calories, Fat 19g fat (10g saturated fat), Cholesterol 208mg cholesterol, Sodium 299mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 10g protein.
APPLE CRANBERRY BREAD PUDDING
Provided by Aaron McCargo Jr.
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
- Place cubed brioche in the baking dish. Set aside.
- In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
- In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
- Bake for 40 minutes until pudding sets. Serve with whipped cream.
- Place a medium bowl in the freezer for 1 hour before whipping cream.
- Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.
CRANBERRY-PEAR CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
- Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
- Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.
BREAD PUDDING WITH DRIED CRANBERRIES AND BOURBON
Provided by Moira Hodgson
Categories brunch, dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees. Brush bread slices with butter and toast in oven until golden. Set aside.
- Heat cream and milk in a small saucepan until almost boiling. Meanwhile, whisk together the sugar and eggs until thoroughly mixed. Add orange peel, vanilla extract and the cream-milk mixture and whisk together. Stir in the dried cranberries and salt.
- Arrange toasted bread in a 9-by-12-inch baking dish in two overlapping rows. Pour in cream mixture and cover with aluminum foil. Put a smaller pan on top and weigh it down so that the bread slices are submerged. Leave overnight or for at least one hour.
- When ready to bake the pudding, preheat oven to 325 degrees. Remove pan and weights from top of pudding and punch the foil with holes. Place baking dish in a larger pan of hot water (a bain-marie); the water should be two-thirds of the way up the sides. Bake for an hour and 45 minutes, or until a skewer inserted in the middle of the pudding comes out clean. Sprinkle pudding with confectioners' sugar.
- While the pudding is cooking, make the sauce. Beat the sugar with the egg yolks until everything is thoroughly mixed. Bring the cream and the milk to boil in a small saucepan with the vanilla extract.
- Whisk in one-half cup of hot cream mixture into the eggs, then pour the egg and cream mixture into the saucepan with the remaining milk and cream. Whisk over low heat until mixture thickens enough to coat the spoon. Be careful not to let it boil, or it will curdle.
- Remove from heat, add bourbon and cool. Chill until ready to use.
- Cut pudding into slices and serve warm on a pool of the chilled sauce.
Nutrition Facts : @context http, Calories 1028, UnsaturatedFat 25 grams, Carbohydrate 76 grams, Fat 74 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 44 grams, Sodium 368 milligrams, Sugar 45 grams, TransFat 1 gram
APPLE CRANBERRY BREAD PUDDING
This would go nicely with a Thanksgiving dinner. Top this bread pudding with its Lemon Sauce recipe #74942.
Provided by Charlotte J
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
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 BREAD PUDDING
Aromatic, flavorful bread pudding.
Provided by Mike Smith
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 71.6 g, Cholesterol 187.4 mg, Fat 23.7 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 881.3 mg, Sugar 32.8 g
CRANBERRY APPLE PECAN BREAD PUDDING WITH CUSTARD
Serve this delicious bread pudding at your next brunch gathering! Prep time does not include refrigerator time of one hour.
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a medium bowl, toss sliced apples with lemon juice and set aside.
- Beat eggs with an electric mixer until light and frothy. Add the sugar, vanilla, nutmeg and cinnamon and beat until smooth. Stir in the butter, half and half and brandy.
- Toss the apples, cranberries and pecans with the bread cubes. Place the mixture in a greased 9 X 5 inch loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread cube mixture.
- cover with foil and weight down the top with a 1 or 2 lb. bag of rice or beans. (This encourages the bread to absorb the liquid). Chill for 1 hour.
- Preheat oven to 325*F. Remove foil and weight and place the pudding in a larger pan filled with 1 inch hot water. Bake for 55 minutes or until set. Increase oven temperature to 425*F and bake 10 minutes more, until lightly browned. Serve warm with room temperature custard sauce.
- To make the custard, place half and half and vanilla bean in a saucepan. Heat over medium heat until half and half is just about to boil. Remove from heat.
- In a metal mixing bowl, whisk together the egg yolks and sugar until lightly coloured. Remove the vanilla bean from the half and half, scraping the seeds into the liquid. Stir in the vanilla extract and whisk this mixture into the eggs.
- Return to the saucepan and cook over low heat, stirring constantly, until mixture just begins to thicken and coat the spoon.
- Immediately remove from heat and pour into an empty bowl, which you have set over another bowl filled with ice water. (This stops the custard from cooking and prevents curdling) Stir until cooled slightly. Cool for about 10 minutes longer. Serve warm with the bread pudding.
Nutrition Facts : Calories 599.5, Fat 40.4, SaturatedFat 19.6, Cholesterol 409.8, Sodium 175.7, Carbohydrate 41.7, Fiber 2.5, Sugar 31.1, Protein 12.5
CRANBERRY AND RAISIN BREAD PUDDING WITH CARAMEL SAUCE
This is my own version of the beloved old fashion bread pudding desert. So simple to make, and we love it!! My husband loves raisin bread, but never seems to finish the loaf. So this is my secret to my bread pudding. Since I grew up with the "waste not, want not" lesson in life. I always find something to do with our leftovers....lol
Provided by llk2day
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
- Let stand a few minutes until they are plumped out and then drain.
- In a large bowl blend the bread, cranberrys, raisins and nuts.
- In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
- Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
- Bake in a hot 350 degrees oven for 40-45 minutes.
- COOL before cutting into serving size portions.
- THE CARMAMEL SAUCE.
- It is so simple - You make the choice in how much you want to make up at a time.
- Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
- Blend well and pour over the bread pudding servings.
Nutrition Facts : Calories 219.2, Fat 8.3, SaturatedFat 4.5, Cholesterol 67.1, Sodium 177.2, Carbohydrate 30.4, Fiber 1.2, Sugar 14.1, Protein 6.3
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