PEAR BREAD PUDDING
Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.
Provided by puella_mea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
- In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
- Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
- Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
- Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
TOFFEE-PEAR CRISP BREAD PUDDING
My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! -Kurt Wait, Redwood City, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 331 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
PEAR BREAD PUDDING
Make and share this Pear Bread Pudding recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Heat rum mixture and pour over raisins; set aside.
- Melt 1 tablespoon butter in frypan, add pears and cook 5 minutes.
- Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
- Place bread in bowl.
- Scald milk and pour over bread.
- Let soak 5 minutes.
- Add raisin mixture and pears with syrup.
- Beat together eggs, rest of sugar, vanilla and stir in bread mixture.
- Pour in buttered baking dish, bake at 350°F for 50 minutes.
"PERFECT PEAR" BREAD PUDDING #RSC
Ready, Set, Cook! Reynolds Wrap Cotest Entry. This recipe ups the ante on your normal, run-of-the-mill bread pudding and ice cream. With fruity and citric-y notes of pear and peaches, this rich bread pudding will take your taste buds on a dessert adventure. The rosemary-Infused bread pudding, with a touch of honey and a delightful addition of pitted fruits, brings together flavors for an unexpected surprise. Although the bread pudding is not made with traditional French bread, buttermilk biscuits bring a delightful texture and taste. Try this recipe for a new spin on an old favorite with unexpected harmony of flavor.
Provided by Steffiejo410
Categories Breads
Time 1h20m
Yield 10 Pieces, 4-10 serving(s)
Number Of Ingredients 19
Steps:
- Bake Buttermilk biscuits according to the directions on the label of the can- until golden brown. You can do this the day before to let them get stale (the traditional way of making bread pudding) or you can use them once they have cooled.
- Cut or tear the biscuits into bite sized pieces.
- Place the Pieces in a 13X9 inch baking dish covered in Reynolds Aluminum Foil.
- Heat oven to 350 degrees.
- In a pot combine milk, whipping cream, cinnamon, sugar, butter, honey, and the 3 inch sprig of fresh rosemary, gently heating until well combined, but not allowing to scald (about 5 minutes).
- Remove from heat and allow cooling for a few minutes, adding in peaches and pears.
- In a separate bowl, combine eggs, vanilla extract, rum, and lemon zest.
- Beat until creamy yellow.
- Temper the eggs by adding a little of the warm milk mixture and continually beating the eggs. Remove rosemary sprig and discard. Now, add the egg mixture to the milk mixture until well combined.
- Pour liquid over biscuit pieces and allow to soak while you make the crumb topping. mix the biscuit pieces around liquid mixture to allow all pieces to be covered.
- Crumb topping: In a chilled bowl, mix together 2/3 cup white flour, 1 cup white sugar, 1 teaspoon cinnamon and 1/2 cup cubed butter. Mix with a pastry blender or fork until the consistency looks like wet sand.
- Cover the bread pudding with Reynold's Aluminum Foil and place it in the oven for 40 minutes, or until the middle has set. You can test this by seeing if the middle jiggles when it is moved. Remove from the oven and set oven to 400 degrees.
- Sprinkle crumb topping on top of bread pudding and replace it in the oven, uncovered, for an additional 10 minutes or until topping is golden brown.
- Remove from the oven and enjoy!
- Optional Cream Cheese Frosting: Mix together 1 1/3 cup of confectioner's sugar with ½ cup heavy cream, 1 stick of butter (softened), 4 oz of cream cheese, 1 tablespoon of vanilla extract. Beat until creamy. Place into a pastry bag or a plastic bag with the tip cut off. Once the bread pudding had come out of the oven, drizzle over the top. (You can also do this once it had cooled off).
- This recipe is delightful with a scoop of vanilla or your choice of ice cream.
Nutrition Facts : Calories 1624.3, Fat 81.1, SaturatedFat 44.9, Cholesterol 571.2, Sodium 1129.7, Carbohydrate 203.1, Fiber 7, Sugar 147.3, Protein 27.6
PLAIN AND PERFECT BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
- Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
- Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.
PEACHY PEAR BREAD PUDDING
Make and share this Peachy Pear Bread Pudding recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350°F.
- Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.
- Arrange peaches and pears on top of bread and sprinkle cranberries over all.
- In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
- Gradually add milk to egg mixture, stirring well. Stir in vanilla.
- Pour egg mixture over bread mixture; do not stir.
- Bake for 45 to 50 minutes, or until pudding is lightly browned.
- Serve warm topped with a small amount of fat-free whipped topping if desired.
Nutrition Facts : Calories 112.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 27.4, Sodium 121.8, Carbohydrate 19.9, Fiber 0.9, Sugar 14.6, Protein 4.8
PEAR BREAD PUDDING
Michel Richard of Citrus likes to use brioche in this homey pudding, but white bread also works well. Pears add a lovely taste to this bread pudding recipe.
Provided by Martha Stewart
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
- In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
- Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
- Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
- To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
- To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.
BRANDIED PEAR BREAD PUDDING
Make and share this Brandied Pear Bread Pudding recipe from Food.com.
Provided by Ceezie
Categories Breakfast
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray a 9-inch baking dish with nonstick cooking spray. Cut pear slices in half and add to dish with bread cubes. In a medium bowl, whisk together milk, sugar, brandy, vanilla, cinnamon and eggs.
- Slowly whisk in butter, then pour over bread and pears, tossing lightly to coat bread with egg mixture. Sprinkle with pecans and let stand for about 30 minutes or until liquid is absorbed.
- Place baking dish in a larger, shallow baking dish and add hot water until it reaches halfway up the side of the smaller dish. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Remove both pans from oven, remove baking dish from water bath and let cool slightly. Serve warm with Brandy Cream or lightly sweetened whipped cream.
- Brandy Cream:.
- Beat 1/2 cup heavy cream and 2 tablespoons powdered sugar in a medium chilled mixing bowl until soft peaks form. Add 1 tablespoons brandy and beat until stiff peaks form.
Nutrition Facts : Calories 243.6, Fat 11.5, SaturatedFat 5.6, Cholesterol 80.5, Sodium 131, Carbohydrate 27.3, Fiber 1.6, Sugar 15.8, Protein 4.7
PERFECT PEAR BREAD
After being given a loaf of this delicious bread, I knew I HAD to have her recipe. Not only is it sooooo yummy, but it requires minimal ingredients and is simple in preparation. I've prepared this with fresh pears, as well as frozen (gotten from my neighbor's tree), thereby not restricting this terrific bread to the Fall season.
Provided by juliendbq
Categories Quick Breads
Time 50m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cream sugar and butter (or oleo), then add beaten eggs and pears. Add sifted flour, soda and spices to the mixture. Bake in a greased bread pan for 40-50 minutes at 350 degrees.
- To test doneness, insert a toothpick into the center of your bread. When through baking, remove from oven and set for a few minutes before running a knife around the perimeter of the bread. Bread should be easy to remove when the pan is turned on it's side or upside-down.
- Slice and serve with or without butter/oleo, jelly, or your choice of spread.
Nutrition Facts : Calories 404.9, Fat 13.2, SaturatedFat 7.8, Cholesterol 83.4, Sodium 415.3, Carbohydrate 68.2, Fiber 2.4, Sugar 41.8, Protein 5.1
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