Mini Bread Puddings Food

MINI BANANA NUT MUFFIN BREAD PUDDINGS

Steps:

• Preheat the oven to 350 degrees F. Spray four 10-ounce mini cast-iron skillets with baking spray.
• Place the muffin cubes in a large bowl. Combine the milk, sugar and eggs in a separate large bowl. Stir until the sugar partially dissolves, about 3 minutes. Add the melted butter and stir to mix. Pour the mixture over the muffin cubes and toss. Divide among the prepared skillets. Bake until the custard is set but still a little wobbly and the edges of the muffin cubes have browned, 30 to 35 minutes. Pour the melted cream cheese frosting over the bread pudding and scatter with the banana chips.

MINI BREAD PUDDINGS

Steps:

• Whisk together eggs, milk, and vanilla in large bowl. Stir in bread cubes and dried apple and/or dried cranberries.
• Line a 6-muffin pan with paper baking cups or spray with cooking spray.
• Spoon mixture into cups, filling to top.
• Bake in preheated 350F oven until knife inserted in center comes out clean, about 20 minutes.

SIMPLE BREAD PUDDING

Steps:

• Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
• Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

MINI SUMMER PUDDINGS

Steps:

• Strip berries from their stalks and hull strawberries. Discard any that are squashy or overripe. Toss berries gently in a nonstick saucepan with sugar and Cassis or water. Heat the pan until it starts to sizzle. Cook over a medium heat for 2-3 mins or until the fruits start to bleed and soften.
• Stir gently, then cool to room temperature. Strain fruit through a plastic sieve into a non-metallic bowl for about 10 mins or until the juices stop dripping.
• Have 8 cappuccino or tea cups (about 200ml) ready. Using 2 cutters (approx 10cm and 6cm, but check against the tops and bottoms of your cups), cut out 8 bread rounds of each size. Cut the crusts off 8 more slices and slice in half. These strips should be approximately the same depth as the cups.
• Dip the small rounds of bread into the reserved juices and press into the cups. Dip the straight slices in the juice and press around the sides. Spoon in the fruits, pressing down with the back of a spoon to firm. Dip the last of the bread rounds into the juice; press down on top. Chill overnight.
• When ready to serve, loosen bread tops with the tip of a table knife. Hold a dessert plate over the pudding, then turn upside down, shaking well. The puddings should slip out easily; if not, loosen the sides gently with the knife. Pour any remaining juice over the tops of puddings. Decorate with the remaining fruit; serve with pouring cream.

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

SUPERB ENGLISH PLUM PUDDING

Steps:

• Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
• Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
• To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

MINI BOURBON BREAD PUDDINGS

Steps:

• Make the puddings: Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter six 8-ounce ramekins (3 1/2-inch-by-2-inch); set aside.
• Place bread in a large bowl. Add cream and milk and toss to soak. Set aside at room temperature.
• In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
• In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Add raisins and pour over bread, tossing until well combined.
• Evenly divide bread mixture between prepared ramekins, making sure liquid covers the bread. Place ramekins on a rimmed baking sheet and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 20 minutes. Remove foil and continue baking until bread puddings are golden brown, about 20 minutes.
• Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Serve bread puddings with glaze. Bread pudding is best served warm but can be kept refrigerated, tightly covered, for up to 4 days.