PEACH AND BERRY SUMMER PUDDING
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
- Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.
GINGERBREAD-PEACH SUMMER PUDDING
Provided by Molly O'Neill
Categories dessert, side dish
Time 2h45m
Yield Six servings
Number Of Ingredients 14
Steps:
- To make the gingerbread, preheat the oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan and set aside. Bring the water to a boil. Remove from the heat and whisk in the butter until melted. Whisk in the molasses and the eggs. Sift together the flour, sugar, soda, salt, ginger and cinnamon into a large bowl. Gradually stir in the molasses mixture. Scrape the batter into the prepared pan and bake until cake springs back when touched in the center, about 1 hour. Let cool. (Gingerbread can be baked 1 day ahead.)
- Meanwhile, to make the topping, combine the water, sugar and ginger in a medium saucepan. Bring to a boil, lower the heat and simmer for 2 minutes. Let stand at least 30 minutes; strain.
- Cut the gingerbread in half, reserving half for another use. (It can be wrapped tightly and frozen.) Slice the half into 8 pieces, about 3/8 inch thick. Arrange the gingerbread slices in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer. Brush with about 1/4 cup of the ginger syrup, especially around the edges.
- Place the peaches in a large bowl and toss with the remaining syrup. Spread the peaches, with their syrup, over the gingerbread. Cover with aluminum foil. Bake until the peaches are very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 6 grams, Carbohydrate 156 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 776 milligrams, Sugar 112 grams, TransFat 1 gram
GINGERBREAD BREAD PUDDING
When I was a child I would hear fantastic stories from my grandparents of the gingerbread houses back in Germany. My love for gingerbread and the centuries-old tradition of celebrating with it led to my modern take on bread pudding.
Provided by Food Network
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
- Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly.
- Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes.
- Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream.
POACHED PEARS WITH GINGERBREAD
Try this gingerbread cake -- it's flavors are perfect for the holidays.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 27
Steps:
- Heat oven to 350 degrees. Butter a 8 3/4-by-4 1/4-by-2 3/4-inch loaf pan, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla, and mix. Add eggs, one at a time, mixing well after each addition.
- In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with a spatula.
- Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer to a wire rack to cool completely. Run a knife between the cake and the pan, and invert onto a serving platter.
- Using a paring knife, make a trough in the center of the cake: Insert knife halfway into the cake, and cut a rectangle, leaving a 3/4-inch border all around. Insert a serrated knife through one long side of the cake, intersecting the cut made by the paring knife through the top. Cut bottom of the trough, being careful not to cut through the shorter sides or all the way through the cake. Lift out trough, and reserve for snacking. Cover cake with plastic until ready to assemble.
- Peel pears, and place in a medium saucepan. Add remaining ingredients and just enough water to cover pears.
- Set saucepan over high heat, and bring to a boil. Reduce to a simmer, and cook, stirring gently, over medium-low heat until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
- Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in red-wine syrup in an airtight container until ready to assemble dessert.
- Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.
- Slice poached pears in half, and remove the cores with a melon baller. Unwrap cake, and dust with confectioners' sugar. Stand halved pears in the trough of the cake. Drizzle 2 tablespoons red-wine syrup over the tops. Serve cake with additional syrup, and dollop each portion with cinnamon whipped cream.
EASY APPLE GINGERBREAD PUDDING
Comfort food to keep you warm. Serve with some cream, custard or even ice cream. I like a dollop of whipped cream with mine!!
Provided by Jen T
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice apples into an ovenproof dish.
- Sprinkle over the sugar and water.
- Place in oven at 350'F/180'C while preparing the topping.
- TOPPING:.
- Sift flour, ginger and soda into a bowl.
- Add sugar.
- Heat butter and golden syrup and mix into dry ingredients.
- Pour over hot apples and bake for 30-45minutes.
- Serve warm.
GINGERBREAD BREAD PUDDING
Make and share this Gingerbread Bread Pudding recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
- Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.
- Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
- It can be served hot, at room temperature or cold.
SUMMER PEACH PUDDING DESSERT
Very light baked summer dessert. I've always asked for my mom to make this many times as I was growing up.
Provided by TheDancingCook
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 350 degrees.
- Spread peaches in a well greased 13x9 baking dish.
- Blend flour, sugar, baking powder and salt.
- Add milk, beating until a batter forms.
- Pour over peaches.
- Drizzle margarine over top of mixture.
- Bake at 350 degrees for 40 minutes.
- Let cool and refrigerate about 4 hours prior to serving.
Nutrition Facts : Calories 248.4, Fat 12.4, SaturatedFat 2.5, Cholesterol 3.2, Sodium 307.9, Carbohydrate 33.2, Fiber 1, Sugar 22.3, Protein 2.5
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