BERRY PUDDING
Steps:
- The day before you plan to serve the pudding, line a mixing bowl with plastic wrap. Line the plastic wrap with the bread slices, trimming the pieces so that they fit together neatly. Save enough bread to cover the top of the pudding. In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Immediately turn off the heat. Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon the mixture into the bread-lined bowl. Cover with remaining bread slices. Cover the bowl with plastic wrap and chill overnight. When ready to serve, whip the cream until soft peaks form. Remove the pudding from the refrigerator and remove the plastic wrap on top of the bowl. Carefully turn the pudding out onto a platter and serve in spoonfuls with whipped cream on top.
CHIA PUDDING WITH BERRIES AND POPPED AMARANTH
Based on flavors from the Ohlone tribe, this simple pudding doubles as both breakfast and dessert, and gets its silky texture from chia seeds. Though optional, the wild manzanita berries that grow abundantly throughout California make a wonderful addition to this dish. When the berries are ripe, they turn a burned-red hue and become slightly sticky. The flavor is often likened to sour apple, which adds a nice tang when crushed with milder mixed berries, though any combination of mixed berries lends plenty of acidity. Toasted amaranth seeds gives it all a nutty crunch.
Provided by Sean Sherman
Categories breakfast, easy, snack, custards and puddings, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a lidded quart container, vigorously whisk together the 1 1/2 cups almond milk, chia seeds, agave and salt. (This ensures the chia seeds are evenly hydrated.) Let the mixture soak in the refrigerator at least 1 hour and up to overnight, so it develops a rich, creamy texture that is similar to that of rice pudding. If the mixture becomes too thick, whisk in more almond milk.
- While the pudding soaks, heat a small skillet over medium-high. Add the amaranth and cook, shaking the skillet, until the amaranth begins to smell toasty and about half of the seeds have popped, 1 to 2 minutes. Transfer the amaranth to a plate to cool to room temperature. (Popped amaranth can be prepared up to 3 days ahead and stored in a lidded container in a cool, dark place.)
- To serve, whisk the pudding to incorporate any liquid on top and break up the chia seeds, then spoon pudding into bowls. Top with the berries, popped amaranth and mint sprigs.
VANILLA PUDDING WITH FRESH BERRIES AND GINGERSNAPS
We love this combination of tart berries and sweet, spicy gingersnaps with creamy vanilla pudding.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 6 to 8 servings (about 6 cups)
Number Of Ingredients 8
Steps:
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the berries. Spoon the pudding into six to eight individual cups and top with the crushed gingersnaps.
FARINA PUDDING WITH FRESH FRUIT
Categories Dairy Fruit Dessert Quick & Easy Spring Summer Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 12
Steps:
- Make pudding:
- In a small saucepan over moderate heat simmer milk, farina, honey,and a pinch salt, stirring constantly, 3 minutes. In a bowl beat egg lightly and stir in about one fourth farina mixture. Stir egg mixture into farina mixture and cook, stirring, until pudding just begins to boil.
- Put pan in a bowl of ice and water and stir pudding until cool, about 5 minutes. Stir in vanilla and divide between 2 small dessert bowls. Cover surface of pudding with plastic wrap to prevent a skin from forming and chill 20 minutes, or until ready to serve.
- Prepare fruit while pudding is chilling:
- Peel and dice kiwi and mango. Hull and dice strawberries. In a small bowl stir together fruit, lime juice, and sugar and chill until ready to serve. Spoon fruit over pudding.
BERRY BREAD PUDDING WITH BROWN SUGAR SAUCE
I created this recipe because I am always looking for a great bread pudding recipe. I sell cookware and love to cook, this is one of my favorite things to make.
Provided by JEANNIE DUCKWORTH
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
- Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
- Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.
Nutrition Facts : Calories 575.2 calories, Carbohydrate 91.5 g, Cholesterol 117.7 mg, Fat 17.7 g, Fiber 2.5 g, Protein 13.5 g, SaturatedFat 9.9 g, Sodium 493.4 mg, Sugar 59.7 g
SEMOLINA PUDDING WITH FRESH BERRIES
Provided by Dan Barber
Categories Mixer Berry Dairy Egg Fruit Dessert Bake Strawberry Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Chill large metal mixing bowl in freezer. Butter 9- by 13-inch baking dish and dust with semolina flour.
- In heavy large saucepan over moderately high heat, combine milk, orange zest, and lemon zest. Scrape in seeds from vanilla bean. Bring to boil, then immediately reduce heat to low and add semolina flour in slow, steady stream, whisking constantly. Cook, still whisking constantly, until mixture thickens, about 1 minute. Add egg yolks and butter, and continue whisking until butter melts and is completely incorporated, about 2 minutes. Transfer mixture to large bowl and set aside.
- Using electric mixer fitted with whisk attachment, in chilled large metal bowl, beat egg whites until soft peaks just begin to form, about 1 to 1 1/2 minutes. Add sugar and beat until soft peaks fully form, about 30 seconds. Fold 1/3 of egg whites into semolina batter to lighten, then gently fold in remaining whites just until incorporated. Pour batter into prepared pan and smooth top.
- Bake pudding until fully set in middle and golden on top, with edges just beginning to brown, about 35 to 45 minutes. Transfer to rack and cool to room temperature before serving. To serve, cut into 8 portions and top with strawberries.
MOM'S FARINA BREAKFAST PUDDING
Thick and fragrant of vanilla, this sweet summer breakfast pudding was a special treat that my mother made when I was little. It's definitely not your everyday cereal and is good plain or served with berries. Prep time includes chilling overnight.
Provided by EdsGirlAngie
Categories Breakfast
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix farina, sugar and salt.
- In a saucepan, bring milk to a boil then briskly stir in farina mixture.
- Lower heat, cooking and stirring constantly for 3 minutes.
- Add butter, then remove from heat and sir in eggs and vanilla.
- (Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water.
- Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.
Nutrition Facts : Calories 265.2, Fat 13.1, SaturatedFat 7.2, Cholesterol 172.8, Sodium 459.3, Carbohydrate 25.6, Sugar 17, Protein 10.7
CHIA PUDDING WITH BERRIES
Chia Pudding is filled with protein, fiber and healthy fats that will keep you feeling full for hours! It's the perfect breakfast a healthy snack. You simply mix all of the ingredients together in a bowl and refrigerate. When you wake up in the morning, you'll have a delicious and nutritious breakfast waiting for you! This recipe is for 1 serving, I make 3 at a time.
Provided by jimf57
Categories Breakfast
Time 4h35m
Yield 1 Serving, 1 serving(s)
Number Of Ingredients 7
Steps:
- In a 2 cup container, mix all ingredients.
- Cover, then refrigerate.
- After 30 - 45 minutes, gently stir to mix well and break up any clumping seeds.
- Cover and refrigerate.
- Pudding will be ready after an additional 4 hours.
- Top with a few berries and searve.
Nutrition Facts : Calories 6.8, Sodium 290.9, Carbohydrate 0.4, Sugar 0.3
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