Luscious Light Bread Pudding Food

BEST BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
• Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
• Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

CARAMEL BREAD PUDDING

Steps:

• Preheat oven to 350° and spray a 7 x 11 baking dish with non stick spray. Set aside.

PAIN AU CHOCOLAT BREAD AND BUTTER PUDDING RECIPE

Steps:

• Preheat oven to 180°C
• Tear Pain au Chocolat into pieces. Spread butter on one side of each piece and place into a large bowl.
• In a separate bowl, whisk together eggs, milk, and double cream. Mix in vanilla extract and 1 tsp of cinnamon powder.
• Soak the pain au chocolat into the mixture. Fold in chocolate chips (save roughly 5g for topping later). Set aside.
• Line the baking dish by spreading butter at the bottom and sides of the dish. Sprinkle a layer of the remaining tsp of cinnamon powder and 1½ tbsp of demerara sugar.
• Layer the soaked pain au chocolat pieces into the baking dish.
• Pour in the remaining custard mixture. Sprinkle the remaining demerara sugar and chocolate chips on top.
• Bake in the oven for 40-45 minutes until golden in colour and risen.
• Let rest for 5 minutes before serving. Dust with icing sugar on top and serve warm.

LIGHT BREAD PUDDING

Steps:

• Preheat oven to 325*.
• Put bread in a greased 9 x 9 pan
• Combine all ingredients and pour over bread.
• Bake uncovered for one hour.

LIGHT & EASY BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Whisk together eggs, milk, Splenda® Granular, cinnamon, and vanilla in a large bowl. Gently stir in bread cubes and raisins. Pour mixture into a 1 1/2-quart ungreased baking dish.
• Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
• Note. Bread Pudding may be prepared in individual baking dishes. Baking time will be decreased by approximately 10 minutes.
• Exchanges per serving: 1 1/2 starch.

LUSCIOUS LIGHT BREAD PUDDING

Steps:

• For the pudding: In a large bowl, combine all ingredients except bread. Add bread, stirring gently and let stand in the refrigerator for 1 hour. Preheat oven to 350°. Spoon pudding into a 10x7 inch baking dish coated with cooking spray. Bake for 35 minutes. Serve with Rum Sauce. For the Rum Sauce: Combine sugar and margarine in a small saucepan. Stir over medium heat until margarine melts. Add flour. Cook for 1 minute, whisking constantly. Gradually add milk and cook for 4 more minutes, continuing to whisk constantly. Add the rum and remove from heat.

THE BEST SALTED CARAMEL BREAD PUDDING

Steps:

• In a medium saucepan, melt the butter, brown sugar, salt and heavy cream. Bring to a boil, reduce heat to medium and simmer for 2 minute, stirring constantly. Remove from heat and let slightly cool.
• In a large mixing bowl combine half and half, eggs, brown sugar, granulated sugar, melted butter and vanilla extract. Whisk until smooth.
• Slice the brioche into 1/2 inch pieces. Arrange in a 12-inch round baking dish, making sure they slightly overlap. Pour the custard over. Pour half the caramel sauce and reserve the remaining half for later. Cover and refrigerate overnight.
• Preheat oven to 350 degrees F.
• Remove the cover and bake for 35-40 minutes or until golden brown. Heat the reserved caramel sauce and pour over the bread pudding. Garnish with sea salt flakes.
• Serve as is or with a scoop of ice cream! Whipped cream works too!