FRENCH TOAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
FRENCH BREAD PUDDING
Provided by Sheila Lukins
Categories Milk/Cream Dessert Bake Dried Fruit Parade
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
- 2. Preheat the oven to 325°F. Butter the bottom and sides of a 9x13x2-inch ovento- table baking dish.
- 3. In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
- 4. Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
- 5. Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.
FRENCH QUARTER BREAD PUDDING
Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
Provided by SANTACRUZ
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
- In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
- Bake in preheated oven for 60 minutes, until golden. Serve warm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 63.6 g, Cholesterol 114.5 mg, Fat 23.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 11.3 g, Sodium 420.3 mg, Sugar 28.8 g
FRENCH BREAD PUDDING
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
- BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.
PUDDING AU CHOMEUR (FRENCH CANADIAN POOR MAN'S PUDDING)
This is a traditional french-Canadian dessert that was made during the depression era. The ingredients are simple and were cheap and it is one of those staple desserts in french-canadian homes. I got this recipe online a while back. I did a search for it when I was craving this dessert I had when I was young. I tried it and it tatsted just as I remembered it. Delicious and sweet as with all french-canadian desserts.
Provided by queenbeatrice
Categories Low Protein
Time 1h10m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl sift flour and baking powder together.
- In another bowl, cream butter and sugar and add vanilla.
- then slowly add the milk and flour mixture in alternating 1/4 cup increments until all together and smooth.
- Spread in a buttered baking dish.
- For the sauce: In a sauce pan, mix all the sauce ingredients together and bring to a boil.
- Boil for a few seconds and then pour over the cake batter (do not mix).
- Bake in a 325 preheated oven for 45 minute.
FRENCH PUDDING
Make and share this French Pudding recipe from Food.com.
Provided by Emilee G.
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9x13-inch glass dish with vanilla wafers.
- Melt margarine in a saucepan; add powdered sugar.
- Beat eggs into margarine mixture gradually; pour over wafers.
- Spread pineapple over sauce.
- Whip cream and sweeten with granulated sugar to taste; spread over pineapple layer.
- Sprinkle with pecans; chill for several hours.
Nutrition Facts : Calories 535.8, Fat 33, SaturatedFat 9.5, Cholesterol 73.4, Sodium 233.9, Carbohydrate 58.9, Fiber 2.2, Sugar 31.8, Protein 4.5
FRENCH TOAST BREAD PUDDING
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 10
Steps:
- Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
- Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
- Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.
FRENCH VANILLA CREAM PUFFS
French vanilla filling dotted with mini chocolate chips is sandwiched in puffy pastry for this elegantly sweet dessert. You could substitute white chocolate or chocolate pudding for the vanilla if you like.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough., For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 111mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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- Pears Belle Helene. This classic French dessert is punched up with the essence of cinnamon. The ease of preparation and beautiful presentation make this dish a great selection for dinner parties.
- Apple Tarte Tatin. Adding a touch of lemon zest and spice really perks up this classically delicious apple tarte Tatin. Add a scoop of vanilla ice cream or Chantilly cream to the dessert for a rich after-dinner treat.
- Cherry Clafoutis. This cherry clafoutis recipe, also know as Clafouti aux Cerises, is the most well-known version of the traditional puffed French custard cake.
- Babas au Rhum. Babas au Rhum are lovely yeast-risen cakes studded with dried fruit and soaked in hot rum syrup. Once the darling of French cuisine, they fell out of favor, but they're now back and better than ever.
- Orangettes. Orangettes are strips of candied orange peel dipped in dark chocolate. They are a delicious treat that makes a lovely gift when wrapped in a little cellophane and pretty ribbon.
- Chocolate Mousse. Chocolate mousse is the quintessential romantic French dessert made so quickly and easily, what's not to like? Just carefully mix together the five ingredients before chilling for an easy no-fuss dessert you'll want to make again and again.
- Crème au Caramel. Crème au caramel is a silky decadent dessert that's perfect for any occasion. The crème can be made up to one day in advance, making your next dessert even easier.
- Lemon Tart. This quintessential French tart can be found at patisseries and cafes year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry.
- Classic French Opera Cake. Layers of light almond sponge cake, coffee buttercream, and dark chocolate ganache make this luscious cake recipe a show-stopping dessert.
- Breton Butter Cake. This Breton butter cake is a classic dessert in Brittany. Rich with butter and sugar, this cake needs no adornment whatsoever, although berries or whipped cream make for a special treat.
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