HERBED BREAD PUDDING
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, beat the eggs to a homogeneous mixture. Whisk in the milk, cream, gruyere and cayenne. Sprinkle the mixture with salt. Toss in the herbs and bread and let sit for 1 hour. Spray the muffin tin with nonstick spray and divide the cream-bread mixture into 6 individual portions. Place the muffin tin on a sheet tray and bake for 30 to 35 minutes. Check halfway through the baking process and rotate the tray.
- Let the puddings rest for 10 minutes before serving. Serve warm or at room temperature.
BREAD PUDDING
This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in.
Provided by MIEN
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
- While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 38.1 g, Cholesterol 256.5 mg, Fat 19.3 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 10.4 g, Sodium 262.1 mg, Sugar 33.4 g
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
GARLIC AND HERB BREAD PUDDING
A savory bread pudding that can be served as a side for soups or grilled meat. Use good bread that is a day old; try rosemary focaccia or sourdough. Published in Cooking Light magazine, October 2001.
Provided by swissms
Categories Savory
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop.
- Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper.
- Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.
GARLIC BREAD PUDDING
Make and share this Garlic Bread Pudding recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Butter 4 small ramekins (3-4 inch) and put the bread cubes in the bottom.
- Scald the cream with the garlic cloves, and let stand 15 minutes.
- Strain and discard the garlic.
- Whisk the egg and the yolk, and add the cream in a stream.
- Add the parsley.
- Add salt and pepper to taste.
- Pour the custard into the ramekins, and let stand 10 minutes.
- Put the ramekins in a hot water bath that comes halfway up the sides of the ramekins and bake, 35-45 minutes, or until set.
- Remove from the water bath and cool 10 minutes before serving.
- To serve, run a knife around the inside of each ramekin and gently turn them out onto 4 dessert plates.
- Serve warm.
Nutrition Facts : Calories 238.1, Fat 21.1, SaturatedFat 12.4, Cholesterol 166.4, Sodium 101.3, Carbohydrate 8.5, Fiber 0.4, Sugar 0.6, Protein 4.6
GARLIC BREAD PUDDINGS
Categories Milk/Cream Egg Garlic Side Bake Vegetarian Gourmet
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a saucepan scald the milk with the garlic, let the mixture stand off the heat for 15 minutes, and strain it through a sieve, discarding the garlic. In a bowl whisk together the whole eggs and the yolks, add the milk in a stream, whisking, and stir in the parsley, the salt, and pepper to taste. Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the custard mixture over them, dividing it evenly, and let the bread puddings stand for 10 minutes. The puddings may be prepared up to this point 8 hours in advance and kept covered and chilled. Bake the puddings in a preheated 350°F. oven for 45 minutes, or until they are golden brown and puffed. Let the puddings cool for 10 minutes (they will sink as they cool), run a thin knife around the side of each pudding, and lift the puddings out carefully with a fork. Serve the garlic bread puddings warm.
OUTRAGEOUS GARLIC BREAD
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
- Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
- Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
- Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.
INDIVIDUAL GARLIC RYE-BREAD PUDDINGS
Categories Dairy Egg Garlic Side Bake Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12 as a side dish
Number Of Ingredients 9
Steps:
- Cut bread into 1/2-inch cubes (5 cups). In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
- Lightly butter 12 non-stick 1/2-cup muffin cups.
- Mince garlic and mash to a paste with salt. In a small saucepan melt butter over moderate heat and stir in garlic paste. In a bowl toss together bread and garlic butter and divide evenly among muffin cups. In a bowl whisk together whole eggs, yolks, milk, cream, and pepper and ladle slowly and evenly over bread mixture. Chill puddings, covered, at least 1 hour and up to 8.
- Preheat oven to 350°F.
- Bake puddings in middle of oven until golden and puffed, about 40 minutes, and cool in cups on a rack 10 minutes (puddings will sink as they cool). Run a thin knife around side of each cup and lift puddings out with a fork. Serve puddings warm.
SIRO'S RESTAURANT'S ROASTED GARLIC BREAD PUDDING
A wicked dish for garlic lovers! Prep time and cook time include the overnight refrigeration of the pudding and the time to roast the garlic heads.
Provided by Lennie
Categories Lunch/Snacks
Time P1DT3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set a skillet over medium heat and add the 2 tbsp of oil; when hot, add the onion, celery, carrot, bell pepper, scallion, and minced garlic; cook until the vegetables begin to soften.
- Mince the rosemary and briefly rub in your hand before adding to the vegetables (this releases the oil and adds to the flavour of the dish).
- Cook for 2 more minutes, season with salt and pepper and let cool.
- In a large bowl, combine the whole eggs with the egg yolks and beat well.
- Stir in the heavy cream and the roasted garlic puree until well blended.
- Combine the cream mixture with the vegetables and the dried bread cubes and mix well.
- Allow the mixture to stand overnight, covered in the refrigerator.
- Beat the reserved egg whites until stiff and fold into the bread pudding one-third at a time and mound in a greased large muffin tin (you should get 4 to 6).
- Bake in a preheated 350F oven 45 to 60 minutes until golden brown.
- To make the Roasted Garlic: cut the tops off of 2 heads of garlic and simmer in 1 cup milk for 10 minutes; drain, season with salt and freshly ground black pepper, and combine garlic with 3/4 cup olive oil; place in a pan and tightly cover it, and roast for 2 hours in a 275F oven; uncover and let cool; strain the oil to remove unwanted garlic skin; squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree.
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