DUFF'S BREAD PUDDING
Enjoy this long done bread pudding again.
Provided by Stephanie Manley
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Combine water and creamer. Add butter. Beat 30 seconds.
- Add sugar, vanilla, eggs, and salt. Beat at high speed 1-2 minutes. Set aside.
- In a non-greased casserole dish, place 1-1/2 cups mixture and sprinkle with raisins. Add the slices bread cut 1" x 1".
- Toss lightly and add the remaining mixture. Pour evenly over the bread and sprinkle lightly with cinnamon. Bake at 325 degrees 40-45 minutes. Cool and top with Nutmeg Sauce.
Nutrition Facts : Calories 366 kcal, Carbohydrate 46 g, Protein 6 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 360 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
OFFICE DOUGHNUT BREAD PUDDING
Provided by Duff Goldman
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Combine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine.
- Cut doughnuts into quarters, then soak in the mixture for 15 minutes.
- Grease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes. Serve with Frozen Berry Goo.
- Combine berries, juice, sugar, cornstarch, almond extract, cinnamon and salt in a saucepan over medium heat and cook until the berries break down and it becomes a drizzleable sauce, about 10 minutes.
BREAD PUDDING WITH NUTMEG
I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. -Donna Powell, Montgomery City, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts : Calories 419 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 534mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
CHRISTMAS PUDDING WITH NUTMEG SAUCE
An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.-Deb Thompson, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 2h35m
Yield 8 servings (1/2 cup sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in apple, raisins, cherries and dates., Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 5 minutes before unmolding., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts : Calories 469 calories, Fat 14g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 279mg sodium, Carbohydrate 85g carbohydrate (56g sugars, Fiber 3g fiber), Protein 6g protein.
DUFF'S BEST BREAD ON EARTH BREAD
Provided by Duff Goldman
Time 3h20m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Combine the all-purpose flour, bread flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the water to the center of the bowl and mix on low speed to combine. Raise the speed to medium and knead until the dough pulls away from the bowl in a smooth, clean mass, about 10 minutes.
- Lightly flour your workspace, turn the dough out of the bowl and lightly knead for about a minute, then shape into a ball. Lightly oil the inside of a large bowl, add the dough and rub oil over the top. Cover the bowl tightly with plastic wrap, then put in a warm spot, such as the top of the fridge, until it's more than doubled in size, about 45 minutes.
- When the dough is almost ready, preheat the oven to 450 degrees F with a rack in the middle position. Stack two matching baking sheets and place in the oven. Or, if you have a baking stone, use that instead.
- Turn the dough out of the bowl, punch it down and flatten it until it's about 2 1/2 inches thick. Shape the dough into a boule (round loaf). Lightly flour the top, cover lightly with plastic wrap and let rise for another 25 minutes.
- Remove the plastic wrap and score the top of the loaf. Open the oven door all the way and use a baking peel or the floured underside of a baking sheet to slide the loaf onto the hot stacked baking sheets or baking stone, working gently but quickly so as not to deflate the dough. Bake for about 10 minutes, then open the oven door and carefully throw a few handfuls of water at the bottom of the oven to create steam. Close the door quickly and continue to bake until well browned, 12 to 15 minutes more.
- Reduce the heat to 325 degrees F and bake until the loaf is deep golden brown and sounds hollow when you tap it, 15 to 20 minutes more. Transfer the loaf to a wire rack and let cool completely, at least 1 hour. That lets the crumb set. Listen to the loaf crackle as it cools-that's a good sound. Serve at room temperature.
BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
When I eat Bread Pudding Souffle, I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine, but particularly so when generously poured over the piping hot souffle. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, and make the meringue just before assembling and baking. Ti Martin, Restaurant Co-Owner
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the bread pudding: Preheat oven to 350 degrees F.
- Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.
- Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.
- Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
- Make the meringue: Preheat oven to 350 degrees F.
- Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work.
- In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim.
- Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle.
NUTMEG VANILLA SAUCE
This sauce is based on a classic vanilla anglaise, a sauce thickened with egg yolks and served cold over berries, chocolate cake or with a hot fruit pie. It was invented by the French but called anglaise (or "English" in French) because they observed the English always pouring a light colored cream liquid on their desserts. That liquid was what the British call "pouring cream," and it's a very thick flavorful cold cream they serve with dessert in a pitcher and pour it over everything.
Provided by Food Network
Categories dessert
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
- In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Pour the egg-cream mixture back into the saucepan.
- Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool. Keep chilled and serve cold.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
NUTMEG SAUCE
A sweet sauce for serving over pound cake, gingerbread or ice cream.
Provided by Mikekey *
Categories Other Sauces
Time 10m
Number Of Ingredients 6
Steps:
- 1. Combine dry ingredients in a small saucepan. Use a little of the boiling water to mix the ingredients.
- 2. Stir in the remaining boiling water. Place over medium-high heat and stir until thickened. Add the butter and vanilla, and mix well.
- 3. Cool to room temperature.
NUTMEG SAUCE
From a 1930s hand written cookbook from Neligh Ne. She had this written down two times so she used it for something important to her. We use vanilla sauce on pound cake in our family. This sauce is wicked good on my spice cake recipe . It will bump up old coffee cake. Mr. picky was licking the pan. The top part of the recipe was how it was written; at the bottom was how I did it.
Provided by Dienia B.
Categories Dessert
Time 12m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Blend cornstarch and sugar.
- Add boiling water, stirring constantly until thick.
- Add lemon juice, butter, nutmeg and salt.
- Serve warm.
- My Method:.
- I just whisked everything, except the butter, together and cooked it.
- When boiling hot, I whisked in the butter and stirred until thickened.
NUTMEG SAUCE (FOR DUFF'S BREAD PUDDING)
Steps:
- * In a small saucepan, combine sugar, cornstarch and nutmeg. Stir in milk and margarine. * Cook over medium heat until mixture starts to thicken slightly. * Add vanilla and stir constantly until mixture becomes thick - DO NOT BOIL. * Remove from heat and pour over bread pudding.
STEAMED FIGGY DUFF OR PUDDING
This is one of my favorite winter puddings. The children love the smells and get so wide eyed when it comes out of the oven and then unmolded. I was given a steamed pudding mold when young and was challenged to come up with something to use it with. So I devised this recipe. I serve it with a good sweet hard sauce and warm. It can also be served room temp or cool.
Provided by Maeven6
Categories Dessert
Time 24m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves.
- Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas.
- Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again.
- Cover and let this stand for 30 minutes.
- Preheat the overn to 250 degrees F or 120°C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil.
- Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly.
- Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold.
- Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.
Nutrition Facts : Calories 326.2, Fat 14.1, SaturatedFat 6.1, Cholesterol 91.5, Sodium 336.6, Carbohydrate 47, Fiber 4.6, Sugar 28.6, Protein 6.3
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