BEST BREAD PUDDING
Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
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.
MORNING BREAD PUDDING
This special occasion breakfast dish is like a cross between a tarte Tatin and a moist, delicate bread pudding. You have to plan ahead - it needs to sit in the refrigerator overnight - and it requires the preparation of a simple caramel sauce, but it's absolutely, 100% worth the effort. Once the sauce is done, swirl it around the bottom of a pie pan, fill it with slices of challah, then saturate it with a slurry of eggs, sugar, mascarpone cheese, milk and a dash of almond extract. Let it rest overnight, bake and invert on a platter. Serve with a dollop of mascarpone or fromage blanc to cut the sweetness.
Provided by Amanda Hesser
Categories breakfast, breads, custards and puddings, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat a 9-inch ceramic or Pyrex pie dish in a 350 oven. Meanwhile, in a small, heavy saucepan, combine 3/4 cup sugar, salt and butter. Place over medium low heat. The butter will melt and the sugar will dissolve; it will boil for a few minutes, then begin to brown. Adjust heat and stir occasionally with a wooden spoon so that it browns evenly. When it reaches a dark brown, remove from heat and pour into the base of the preheated pie dish. Swirl the caramel around the base and 1 inch up the sides of the dish. Let it cool before placing dish in refrigerator and chill until caramel is cold.
- After chilling, place heel of bread in center of dish (or two slices stacked on top of each other). Then arrange the rest of the slices upright in a fan shape, around the center. They should overlap slightly and fill the pie dish snugly. In a large bowl, whisk together eggs, remaining 2 tablespoons sugar and mascarpone cheese, until very smooth. Add milk and almond extract. Pour this over the bread, making sure to saturate all of it. Cover with plastic wrap and chill overnight.
- In the morning, take pie dish out of refrigerator and discard plastic wrap. Let it warm up on the counter for about an hour. Heat oven to 375 degrees. Bake pudding 15 minutes, then sprinkle almonds over pudding. Continue baking until moist but not wet in the center, about 15 to 20 minutes more. Remove from oven and run a knife around edge of dish, loosening bread from sides. Place a serving plate over top of dish (bottom side up), and, using potholders, hold pudding over sink and in a single fluid motion, holding it away from your body, invert plate. Lift off pie dish. Scrape any extra caramel from pie dish over pudding. Serve, cutting it into wedges at the table and spooning a healthy dollop of fromage frais onto each plate.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 13 grams, Carbohydrate 76 grams, Fat 30 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 573 milligrams, Sugar 33 grams, TransFat 0 grams
PANETTONE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Trim the dark brown outer crust from the panettone (optional). Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
- Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.
- In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.
- Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
BREAKFAST BREAD PUDDING
Eli, from Scottsdale, AZ, says winning our America's Best Kid Cooks Contest takes him one step closer to his dream of becoming a chef and owning his own restaurant. The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. "We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week," he says.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
- While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.
MORNING GLORY BREAD
Make and share this Morning Glory Bread recipe from Food.com.
Provided by TLizSkinn
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Spray bundt pan with cooking spray.
- In medium size bowl combine flour, sugar, powder, soda and cinnamon.
- In a large mixing bowl combine oil, milk and eggs.
- Add flour mixture, stir until just moistened Mixture will be thick.
- Fold in carrots, pineapple, raisins and coconut.
- Spoon into bundt pan.
- Bake 50-55 minutes or until pick comes out clean.
- Cool 10 minutes in pan on rack.
- Remove from pan to cool completely.
Nutrition Facts : Calories 589.2, Fat 31.8, SaturatedFat 7.8, Cholesterol 71.9, Sodium 383.2, Carbohydrate 72.7, Fiber 4.7, Sugar 41.3, Protein 7.8
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
EASY BREAD PUDDING
Make and share this Easy Bread Pudding recipe from Food.com.
Provided by Cloverleaf
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 9x9 inch baking dish.
- Combine remaining ingredients.
- Pour over bread cubes.
- Place in oven and bake at 350 degrees for 45 minutes or until knife comes out clean.
Nutrition Facts : Calories 272.1, Fat 5.6, SaturatedFat 2.7, Cholesterol 74.8, Sodium 263.9, Carbohydrate 50, Fiber 1, Sugar 34.7, Protein 6.8
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