PAULA DEEN BREAD PUDDING RECIPE
This bread pudding recipe is simply delicious. It comes to us straight from Paula Deen!
Provided by Matt R.
Categories Desserts
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Grease a 13X 9X 2-inch pan. Combine granulated sugar, eggs, and milk in a bowl; add vanilla and pour over cubed bread. Let sit for 10 minutes. In another bowl, combine and crumble together brown sugar, butter and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. FOR SAUCE: Mix granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir until the sugar is melted. Mix in the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
Nutrition Facts : ServingSize 1 serving, Calories 724 calories, Fat 27 g, Carbohydrate 85 g, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, Sodium 65 mg, Sugar 83 g
VANILLA BRIOCHE BREAD PUDDING
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h
Yield 9 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
- Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes, to lightly toast the bread.
- Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla seeds in a large bowl, and set aside. Line a 10-by-12-by-2-inch rectangular baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
- Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly 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 for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm, drizzled with melted ice cream.
BREAD PUDDING WITH BOURBON SAUCE
This Southern Bread Pudding is luscious. Be sure to serve the bourbon sauce while it is slightly warm. Quite often, this is our family's choice of holiday desserts. This came from an old southern cookbook many years ago.
Provided by NoSpringChicken
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
- Add eggs, sugar, raisins, butter and vanilla; stir well.
- Spoon mixture into a greased 3 quart casserole.
- Bake, uncovered, at 325°F for 1 hour or until firm.
- Cool in pan at least 20 minutes before serving.
- Spoon into individual serving bowls; serve with Bourbon Sauce.
- Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
- Add egg, stirring briskly with a wire whisk until well blended.
- Cook over medium heat 1 minute.
- Remove from heat, cool slightly; stir in bourbon.
PAULA DEEN'S MONKEY BREAD
Paula Deen recently made this on The Bonnie Hunt Show. Looked yummy and Bonnie loved it so much she posted this recipe on her Twitter page.
Provided by dojemi
Categories Quick Breads
Time 55m
Yield 1 bread, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Put the white sugar and cinnamon in the pie plate and mix them together with your fingers until they are completely mixed.
- Remove the biscuits from the tubes.
- Place each biscuit on the cutting board and cut each one into fourths.
- Place each piece of biscuit into the cinnamon sugar and shake it all.
- around until it is coated. (Do a few at a time.).
- Put the butter and brown sugar into the pot and heat it over low heat until it is mixed together.
- Stir with the wooden spoon.
- Turn off the heat.
- Spray the Bundt pan with cooking spray.
- Place the biscuit pieces evenly in the Bundt pan.
- Pour the brown sugar mixture over the biscuits.
- Bake the biscuits in the oven for 35 minutes.
- Remove the Bundt pan and place it on the wire rack to cool for 10 minutes.
- To serve, turn the Bundt pan upside down onto the cake plate.
- The biscuits should fall right out.
- Let the monkey bread cool for a few minutes.
- Pinch off piece to eat.
Nutrition Facts : Calories 661, Fat 26.8, SaturatedFat 11.2, Cholesterol 31.5, Sodium 1202.8, Carbohydrate 99.7, Fiber 1.3, Sugar 59.8, Protein 7.7
PAULA DEEN'S ZUCCHINI BREAD
Make and share this Paula Deen's Zucchini Bread recipe from Food.com.
Provided by AngelaTN
Categories Quick Breads
Time 11m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine flour, salt, nutmeg, baking soda, cinnamon and sugar in large bowl.
- In a separate bowl combine eggs, oil, water, zucchini and lemon juice.
- Mix wet ingredients into dry.
- Fold in nuts.
- Bake in 2 standard loaf pans for 1 hour, or 5 mini-loaf pans for 45 minutes, or until tester inserted comes out clean.
Nutrition Facts : Calories 3420.2, Fat 159.5, SaturatedFat 21.5, Cholesterol 372, Sodium 3164.3, Carbohydrate 469.3, Fiber 11.6, Sugar 305.4, Protein 44.1
CHOCOLATE BREAD PUDDING (PAULA DEEN)
From the book, The Lady & Sons Too! By Paula Deen. I saw Paula make this on a Food Network DVD and it looks delicious!
Provided by Recipe Junkie
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Lightly grease a 13x9 inch baking dish.
- Place the bread in the baking dish.
- In a large bowl, whisk together the milk, cream and liqueur.
- In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
- Add this to the milk mixture and whisk to combine.
- Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
- Combine the egg mixture with the milk mixture and mix well.
- Stir in the grated chocolate.
- Pour the mixture evenly over the bread cubes;.
- Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
- Bake the pudding for 1 hour, or until set;.
- a knife inserted into the center of the pudding should come out clean.
- Serve the pudding warm or refrigerate it and serve chilled.
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