VERY BERRY BREAD PUDDING RECIPE
This Bread Pudding recipe is made with tender brioche bread soaked in a rich sweet custard and loaded with strawberries, raspberries and blueberries. This irresistible bread pudding is scrumptious and a great summer dessert!
Provided by Chef Kathy McDaniel
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees Fahrenheit
- Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
- Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
- In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
- In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
- Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
- Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
- Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
- Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
- Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
- Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).
Nutrition Facts : Calories 625 kcal, Carbohydrate 77 g, Protein 12 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 269 mg, Sodium 252 mg, Fiber 3 g, Sugar 54 g, ServingSize 1 serving
BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT
Provided by Tyler Florence
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Butter and sugar 6 (6-ounce) ramekins.
- In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
- Preheat the oven to 350 degrees F.
- Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
- Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
- Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
- Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.
LEMON BREAD PUDDING
Sweet raisins and a smooth hot lemon sauce make this bread pudding extra special. Even today, I get requests for the recipe from people who tasted this traditional dessert years ago. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins. , Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. , For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, zest and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers.
Nutrition Facts :
LEMON BERRY BREAD PUDDING
Refreshing spin on bread pudding. And a big hit with the family!!!
Provided by Cindy Dozier
Categories Other Desserts
Time 1h
Number Of Ingredients 18
Steps:
- 1. Bread Pudding: cut bread into large cubes into a greased 9x13 baking dish. Then mix together the cream, milk, eggs, vanilla, cinnamon, & brown sugar. Pour over the bread and allow to sit for about 30 minutes to 3 hours or cover & refrigerate over night if you would like depending on how much time you have.
- 2. When you are ready to cook this then add your berries, lemon juice & lemon zest and mix them into the mixture well. Then pat mixture down and put into a preheated 350 degree oven. Bake for 55 to 60 minutes. Until a knife inserted in center comes out clean. Serve warm or cold with Lemon sauce poured over top.
- 3. Lemon Sauce: Melt butter in sauce pan. Add sugar, water, lemon juice & cook over medium heat until sugar has dissolved stirring constantly. (This doesn't take long, just a few minutes). Then temper your egg yolk by taking some of the sauce from the pan and stir it into the yolk (stir constantly) then add the yolk mixture into the saucepan and stir for 1 minute. Remove pan from heat and add lemon zest. Pour over bread pudding and serve.
LEMON-BLUEBERRY BREAD PUDDING
Knock their socks off with this Lemon-Blueberry Bread Pudding. This delicious Lemon-Blueberry Bread Pudding may even be better than Grandma's.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat pudding mix and milk in large bowl with whisk 2 min. Whisk in granulated sugar, eggs, zest and juice until blended. Add bread; stir to evenly coat. Gently stir in blueberries.
- Spoon into 9-inch square baking dish sprayed with cooking spray.
- Bake 40 min. or until center is set and top is golden brown. Let stand 10 min. Sprinkle with powdered sugar just before serving; top with COOL WHIP.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 15 g, Protein 5 g
THE BEST BLUEBERRY BREAD PUDDING
Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.
Provided by Chef John
Categories Everyday Cooking Special Collection Recipes New
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
- Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
- Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
- Serve slightly warm or at room temperature.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g
BLUEBERRY LEMON BREAD PUDDING
Make and share this Blueberry Lemon Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
- Set aside a large metal pan and rack for the water bath.
- Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
- Prepare the bread: brush brioche slices with melted butter.
- Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
- Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
- Pour half the custard over brioche and sprinkle with half the berries.
- Add remaining brioche, custard, and blueberries in layers.
- Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
- Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
- Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
- Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
- Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
- Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
- Store covered with a paper towel and plastic wrap in the refrigerator.
Nutrition Facts : Calories 516.2, Fat 19.9, SaturatedFat 10.8, Cholesterol 126.8, Sodium 677.7, Carbohydrate 73, Fiber 3.4, Sugar 24, Protein 11.8
MIXED BERRY BREAD PUDDING WITH LEMON FONDANT (TYLER FLORENCE)
Adapted from a recipe by Tyler Florence in _Stirring the Pot_, as published at http://tinyurl.com/deb7f5 Original recipe calls for brioche; I put the challah first to get reasonable nutritional information (brioche is not in the database).
Provided by DrGaellon
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
- In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
- Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
- Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
- In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
- When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.
Nutrition Facts : Calories 1003.4, Fat 25.2, SaturatedFat 10, Cholesterol 254.3, Sodium 1171, Carbohydrate 169, Fiber 6.5, Sugar 47.8, Protein 26.8
BLUEBERRY BREAD PUDDINGS WITH LEMON CURD
Tart lemon curd tops individual bread puddings laced with berries. Fresh blueberries also work well in this recipe. Prepare the lemon curd while the puddings bake. Time includes minimum 30 minutes for chilling and 30 minutes for baking. From Cooking Light November 2002.
Provided by KelBel
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
- Preheat oven to 350°.
- Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries.
- Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean.
- To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk.
- Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.
Nutrition Facts : Calories 379.1, Fat 6.4, SaturatedFat 2.3, Cholesterol 111.3, Sodium 496.4, Carbohydrate 70.3, Fiber 3.2, Sugar 31.8, Protein 11
More about "lemon berry bread pudding food"
TRIPLEBERRY BREAD PUDDING RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (10)Total Time 55 minsCategory DessertCalories 239 per serving
- Transfer the bread pudding base into a round or square baking dish or cake pan (approximately 8-9 inches, metal, glass, or ceramic is fine.)
BLUEBERRY LEMON BREAD PUDDING - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 364 per serving
LEMON BERRY BREAD PUDDING - GLORIOUS TREATS
From glorioustreats.com
Ratings 5Category Breakfast, DessertServings 8Calories 506 per serving
LEMON BLUEBERRY BREAD PUDDING | EAT DESSERT SNACK
From eatdessertsnack.com
LEMON RICOTTA BLUEBERRY BREAD PUDDING - TASTY KITCHEN
From tastykitchen.com
LEMON BLUEBERRY BREAD PUDDING - A LATTE FOOD
From alattefood.com
LEMON-BLUEBERRY BREAD PUDDING RECIPE - EMERIL LAGASSE
From foodandwine.com
5/5 (1)Category Dessert
- Generously butter a 10-by-14-inch baking dish. In a large bowl, whisk the eggs with the cream, milk, brown sugar, vanilla and lemon zest. Add the bread cubes and the fresh and dried blueberries and stir well, then mix in the melted butter. Let the bread soak for 30 minutes.
- Preheat the oven to 325°. Pour the bread pudding mixture into the prepared dish and bake on the upper rack of the oven for about 1 hour, until firm when pressed in the center. Let cool on a rack for about 20 minutes. Serve warm.
POTATO SALAD, SLOW COOKER BREAD PUDDING AND BLUEBIRD COCKTAIL …
From goodmorningamerica.com
LEMON BLUEBERRY BREAD PUDDING — NATURE'S OWN
From naturesownbread.com
BLUEBERRY AND LEMON CURD BREAD PUDDING | BIGGER BOLDER BAKING
From biggerbolderbaking.com
LEMON BLUEBERRY BREAD PUDDING - MUST LOVE HOME
From mustlovehome.com
LEMON BLUEBERRY DELIGHT - TOGETHER AS FAMILY
From togetherasfamily.com
BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT - FOOD …
From foodnetwork.ca
HEALTHY BLUEBERRY LEMON BREAD PUDDING - EAT YOURSELF SKINNY
From eatyourselfskinny.com
LEMON BLUEBERRY BREAD PUDDING - THREE OLIVES BRANCH
From threeolivesbranch.com
LEMON BLUEBERRY BREAD PUDDING RECIPE - CRAYONS & CRAVINGS
From crayonsandcravings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love