Microwave Bread Pudding Food

MICROWAVE BREAD PUDDING

Steps:

• Spread half of the chocolate-hazelnut spread on 1 slice of bread, then spread the other half on a second slice. Lay a slice of the remaining bread on top of each to make 2 sandwiches. Cut each sandwich into 6 squares.
• In a large bowl, combine the half-and-half, cinnamon and eggs and whisk until fully combined. Add the sandwich squares and toss them around gently in the liquid to fully coat each square.
• Divide the sandwich squares between 2 microwave-safe mugs (6 squares in each), then divide the remaining liquid evenly between the mugs. Microwave on high until the bread pudding puffs up slightly and looks firmer, about 4 minutes. Caution, it will be extremely hot.

MAPLE-APPLE MICROWAVE BREAD PUDDING

Steps:

• In a large bowl, whisk together the heavy cream, apple butter, dried apple, apple cider, ginger, eggs and half the maple syrup. Add the bread to the cream mixture and stir to fully coat the bread cubes. Divide the mixture among 4 microwave-safe mugs. One at a time, microwave each mug until the pudding is puffed up and firm, 3 to 4 minutes.
• Pour the rest of the maple syrup over the top of the bread puddings before serving.

MICROWAVE BANANA BREAD PUDDING

Steps:

• Put bread cubes in a microwave safe bowl.
• Sprinkle the sugar and cinnamon on the bread and mix.
• Slice the banana into the bowl and mix.
• Warm the milk for one minute on high in the microwave, and pour into bread mixture.
• Mix yogurt with vanilla and egg, and pour into bread mixture. mix well.
• Press down so all bread is moist.
• Microwave on high for 3-4 minutes, depending on microwave strength.

MICROWAVE BREAD AND BUTTER PUDDING

Steps:

• Cut the bread into fingers and layer them in the bottom of a small dish. (About 600 ml capacity).
• Add dried fruit.
• Whisk together the egg, milk, cream, vanilla extract and cream.
• Pour over the bread and let it sit for about 1 hour. If you don't have an hour it does not matter too much.
• Micorwave on medium power for 4 - 5 minutes until it begins to set at the edges.
• Let it stand for 5 minutes and then serve with cream or custard and a big grin.

MICROWAVE BREAD PUDDING

Steps:

• Place bread cubes in 8" round dish.
• Sprinkle evenly with brown sugar, nutmeg, salt, then raisins.
• Measure milk into a 1 qt measuring cup.
• Add butter.
• Microwave at HIGH for 2 minutes, or until butter is melted and milk is warm.
• Rapidly stir in eggs with a fork and mix well.
• Pour over bread cubes in dish.
• Microwave at MEDIUM HIGH (power level 7) 9 to 12 minutes.
• When cooked, center may still be slightly soft but it will set up as pudding cools.
• Serve warm or chilled.
• NOTE: As every microwave varies, you may need to adjust cooking time for yours.
• This recipe was tested in a 1000 watt microwave and 9 minutes is plenty of time.

MICROWAVE CHOCOLATE BREAD PUDDING

Steps:

• Combine milk, butter, and chocolate chips in a microwave safe bowl and microwave on HIGH for 90 seconds, then stir; microwave for another 30 seconds and stir again (if butter and chocolate has not melted at this point continue microwaving and stirring at 30 second intervals until melted).
• In an 8x8-inch glass baking dish or one of similar size, spread bread cubes evenly, then sprinle evenly with raisins, nuts, and salt.
• Quickly beat together chocolate mixture, eggs, sugar, vanilla, and cinnamon (mix well).
• Pour mixture over bread and microwave on BAKE-7 or MEDIUM for 12-14 minutes.
• Let stand for 5 minutes before serving.

BREAD PUDDING WITH BOURBON SAUCE (MICROWAVE RECIPE)

Steps:

• For the bread pudding, in a 1 quart casserole, micro-melt the butter for 30-40 seconds.
• Add eggs and beat well.
• Blend in milk, sugar, raisins, vanilla and salt.
• Stir in bread cubes and let stand for 5 minutes.
• Gently stir the mixture and micro-cook, uncovered until set, about 5 1/2 to 6 minutes, stirring after 3 minutes.
• For the bourbon sauce, in a 4 cup, glass cooking container, stir together the sugar and cornstarch; stir in water.
• Cook, uncovered, until thick and bubbly, about 3 minutes. Cook 1 minute more and stir in butter and bourbon or rum. This makes about 1 1/4 cups sauce.
• Serve the warm bread pudding with this sauce.

BREAD PUDDING IN THE MICROWAVE

Steps:

• Spread bread cubes evenly in an 8-inch round glass pan.
• Sprinkle with the sugar, salt, and raisins.
• Place milk in a 4-cup glass measuring cup and add the butter.
• Microwave on High for four minutes, until butter melts and milk is warm.
• Rapidly, stir in eggs with a fork or small whisk and combine well.
• Pour over bread.
• Microwave on Medium-High for 9 to 12 minutes.
• When cooked, centre may still be slightly soft, but does set up as pudding cools.
• Serve warm or chilled; your preference.