Diplomatic Bread Pudding Food

BREAD PUDDING

Bread Pudding image

This bread pudding recipe has been passed down three generations. I have included the brown sugar sauce and lemon sauce recipes to serve with this pudding. My youngest daughter's favourite.

Provided by Cullinaryjudge

Categories Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

3 eggs, beaten
1 cup whipping cream
1 cup milk
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 cups stale bread, cubes (white bread is best)
1/2 cup raisins (optional)
cinnamon
2 tablespoons flour
1 tablespoon butter
1 cup packed brown sugar
1 cup boiling water
1 teaspoon vanilla
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 cup boiling water
2 tablespoons butter
1/2 tablespoon lemon rind, grated
3 1/2 tablespoons fresh lemon juice
3 -5 drops lemon extract

Steps:

Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
Stir in bread cubes and raisins.
Turn into greased 9x9 inch pan.
Sprinkle with cinnamon.
Bake 350 degrees F.
for about 30 minutes.
Serve with brown sugar sauce or lemon sauce.
Brown Sugar Sauce: In saucepan, work together flour and butter.
Add brown sugar.
Stir.
Gradually add boiling water.
Stir until smooth.
Boil until thick.
Remove from heat.
Stir in vanilla, serve warm.
Lemon Sauce: Combine sugar, starch, and salt.
Gradually add boiling water.
Stir until smooth.
Cook over low heat until thick and clear.
Remove from heat.
Add remaining ingredients.
Serve warm.

DIPLOMATIC PUDDING

Diplomatic Pudding image

From verybestbaking.com: Transform day-old bread into this classic Cuban dessert. The combination of evaporated and condensed milks makes this fruit- and nut-studded bread pudding extra rich and delicious, whether it's served warm or chilled. The use of canned fruit in this recipe reflects the popularity of imported canned goods in Cuba during the 1950s.

Provided by Pinay0618

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 cup granulated sugar
1 (8 1/2 ounce) can fruit cocktail, drained
1 lb loaf day-old white bread, crust removed
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
3 large egg yolks, beaten
1/2 cup raisins
1/2 cup sliced almonds (optional)
1 tablespoon sweet vermouth
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
fresh whipped cream, maraschino cherries and (optional) or additional sliced almonds (optional)

Steps:

PREHEAT oven to 350°F.
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail.
CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan.
BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.

Nutrition Facts : Calories 356.2, Fat 7.5, SaturatedFat 3.8, Cholesterol 71.9, Sodium 357.9, Carbohydrate 65.2, Fiber 1.4, Sugar 42.8, Protein 8.4

DIPLOMATIC PUDDING

Diplomatic Pudding image

Make and share this Diplomatic Pudding recipe from Food.com.

Provided by cocinera

Categories Dessert

Time 1h

Yield 1 pudding

Number Of Ingredients 13

Ingredients

1 lb bread
1 cup raisins
4 eggs
1/2 cup slivered almonds
2 tablespoons vanilla
1 pinch salt
1 tablespoon ground cinnamon
24 cups milk
2 tablespoons brandy or 2 tablespoons Kahlua
1 cup melted butter
1 cup sugar
1/2 cup sugar
water

Steps:

In a food processor finely hop the bread and place in a large bowl.
Mix the remaining ingredients.
Stir well to dissolve the sugar.
Place the mixture in a caramel covered mold.
Cook in oven at 375°F for 1 hour.
Caramel:.
Add a few drops of water to the sugar and dissolve until it turns light brown.

Nutrition Facts : Calories 8957.3, Fat 461.5, SaturatedFat 261.7, Cholesterol 2153.9, Sodium 7721.9, Carbohydrate 937.7, Fiber 26.3, Sugar 412.8, Protein 270

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Step 3. Crumble bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan.
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DIPLOMATIC BREAD PUDDING

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