Moms Cherry Nut Bread Pudding Food

CHOCOLATE CHERRY BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
• In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
• Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
• Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
• Place ramekins on a baking sheet and bake for 30 minutes.
• For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

CHERRY NUT BREAD PUDDING

Steps:

• Slice dinner rolls into small pieces or cubes, place into a nine inch cake pan.
• Carefully spoon pie filling onto dinner roll pieces being careful to have some cherries in each serving.
• Sprinkle walnuts over all and then sprinkle the top with the second 1/2 cup sugar.
• Beat the eggs, first 1/2 cup sugar, whipping cream and nutmeg.
• Melt butter and pour over the top of the cherries.
• After the egg mixture is well beaten pour over the whole mix and allow to sit for atleast one hour or overnight in the refrigerator.
• Place pan on a foil covered baking sheet and bake in a preheated oven at 325 degrees for atleast one hour.
• Check for doneness by inserting a knife into the center and if it comes out clean the pudding is done, if not bake longer until it does come out clean.
• Pudding will have a dome shape and a golden color when it is done.
• Serve hot or cold, serve with a Brandy hard sauce, whipping cream or ice cream.

BOURBON-SOAKED CHERRY BREAD PUDDING WITH VANILLA GLAZE

Steps:

• Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside.
• In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish. Pour in the bourbon, and gently fold in the cherries.
• Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.
• Pour the vanilla glaze over the bread pudding and serve.
• Place the confectioner's sugar in a medium bowl. Gradually whisk in the melted butter, vanilla and bourbon until completely combined and smooth. Taste for bourbon; add as needed.

BREAD PUDDING WITH CHERRIES

Steps:

• In a 1 qt saucepan over high heat, bring dried cherries and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 10 minutes or until cherries are tender. Grease a shallow 3 qt casserole.
• In a large bowl with wire whisk; mix milk, half -and-half, brown sugar, vanilla extract, eggs, and cinnamon until well blended. Drain cherries, add any liquid to the egg mixture. Put cherries aside. Add bread slices to the egg mixture and let soak for 10 minutes, turning slices for even soaking.
• Preheat oven to 350 degrees. Arrange enough bread slices in bottom of casserole, in one layer, pushing slices together, to cover bottom. Sprinkle 2/3 cherries over bread in casserole. Arrange remaining bread, overlapping slices to fit, on top. Scatter last 1/3 of the cherries on top. Pour any egg mixture remaining in bowl over bread in casserole. Sprinkle with cinnamon sugar.
• Bake bread pudding 1 hour and 30 minutes or until knife inserted in center comes out clean, covering loosely with foil during last 10 - 15 minutes of baking if top browns too quickly. Sprinkle with confectioners' sugar. Serve warm with whipped cream. Refrigerate leftovers.

ULTIMATE TART CHERRY BREAD PUDDING

Steps:

• 1. Preheat oven to 350, grease a casserole dish
• 2. Toss the cubed bread with the cinnamon, pecans and cherries and place in casserole dish.
• 3. Mix the eggs, milk, sugar, salt and vanilla well with a whisk.
• 4. Pour over the bread mixture and let it sit to absorb for an hour.
• 5. Bake until set, about an hour. This will depend on the depth of your dish, I like to use a deep dish. If you use a shallow dish check it after 45 minutes.
• 6. For the sauce:
• 7. Mix the flour and sugar in a small saucepan.
• 8. Add the juice and water.
• 9. Cook over medium heat until thickened. Stir frequently.
• 10. Set aside to cool.
• 11. Serve topped with the sauce and whipped cream.

OLD FASHIONED CHERRY NUT CAKE

Steps:

• Preheat oven to 350°F.
• In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
• In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
• Cream together the sugar and margarine.
• Beat in vanilla and almond extracts and eggs, one at a time.
• Beat in sour cream and buttermilk.
• Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
• Fold in the nuts and cherries.
• Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
• Pour in the batter.
• Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
• Cool 10 minutes in pans before removing to wire rack.

CHRISTMAS CHERRY NUT BREAD

Steps:

• Dump everything but the cherries in a mixing bowl and beat well, scrape, and mix again.
• Add the cherries and mix well.
• Put into a greased bread pan.
• 350 oven for 60-70 minutes still a tester comes out clean.
• Remove from pan and let cool.
• Store at least 8 hours before slicing.
• Note: To substitute soured milk for buttermilk, add vinegar to the whole milk and let sit for 5 minutes before adding to the bowl. This is what I use usually.

CHERRY BREAD PUDDING

Steps:

• Place the cherries in a nonreactive saucepan and sprinkle with the sugar. Let stand for 30 minutes, stirring often. Stir in the water, place over medium-high heat and bring to a boil. Reduce heat and simmer gently for 10 to 15 minutes. Remove from heat and let cool.
• Stir in lemon juice. Refrigerate until cold.
• Preheat broiler. Lightly butter a 9-inch nonreactive skillet, preferably one that would be attractive to serve from. Brush 1 side of each bread slice with butter and place, buttered side up, in the skillet, slightly overlapping, in 1 layer. Set under broiler to lightly toast the bread. Cool completely.
• Strain the cherries, reserving the juice. Ladle the cherry juice over the bread and make sure that all of the bread is completely saturated with juice. Scatter the cherries over the top. Place the skillet over medium heat and bring the juices to a boil. Cover with foil and cook for 5 minutes. Remove from heat and let the pudding cool to room temperature in the pan. Sprinkle the top with confectioners' sugar and serve.

CHERRY BREAD PUDDING

Steps:

• Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
• Grease an 8x8-inch baking dish or spray with cooking spray.
• Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
• Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.

CHERRY BREAD PUDDING

Steps:

• Cut the bread into 3/4-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
• Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
• Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
• In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
• Bake 40 minutes, until puffed and golden brown. Serve warm.