Fruit Cake Bread Pudding Food

FABULOUS FRUIT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Coat 9- x 13-inch baking dish with cooking spray.
• In a small bowl, stir together the sugar, cinnamon and nutmeg.
• In a large bowl, beat eggs and add sugar mixture. Add bread, apples, peaches, condensed milk, eggs, milk, half-and-half, and vanilla; stir until combined. Spoon into baking dish.
• Bake 40 to 45 minutes or until a knife inserted in center comes out clean. Remove from oven. While hot, using a fork, poke holes in bread pudding and pour salted caramel over the top. Serve warm, or refrigerate until ready to serve.

FRUIT CAKE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a 10-inch cast-iron skillet (or similarly sized baking dish) with baking spray. To skillet, add fruit cake and set aside.
• In a bowl, whisk together the milk, heavy cream, eggs, vanilla extract, and orange zest until well combined.
• Pour the milk mixture over the fruit cake and press the fruit cake down to soak up some of the milk mixture.
• Sprinkle chocolate chunks over top. Bake for 30 minutes or until a wooden toothpick or cake tester inserted in the centre of the bread pudding comes out clean.
• Carefully remove from the oven and garnish with walnuts and pomegranate arils. Serve as is or with ice cream or whipped cream!

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

FRUIT AND NUT BREAD PUDDING

Steps:

• In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

CAKE CRUMB PUDDING (A USE FOR STALE CAKE)

Steps:

• Pour hot milk mixed with sugar, salt, and vanilla slowly into eggs whisking all the while.
• Then pour over crumbs and pour into dish.
• Place dish in a pan of hot water.
• Bake 350 for 40 min or until knife inserted comes out clean.
• Serve hot or cold with cream.