RASPBERRY BREAD PUDDING
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
- Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
- Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
RASPBERRY BREAD & BUTTER PUDDING
I found this recipe amongst my mum's magazine clippings from the 80's, I haven't tried it yet but it looks & sounds fantastic! I guess you could use fresh raspberries instead of frozen if you wish.
Provided by Marli
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 6 cup capacity ovenproof dish.
- Preheat oven to 180c/350 degrees F.
- Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
- Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
- Cover, stand 10 minutes.
- Meanwhile, cut crusts from bread.
- Butter slices on one side; cut each slices into four triangles.
- Overlap triangles in prepared dish; top with raspberries.
- Whisk eggs until combined; gradually whisk in milk mixture.
- Strain mixture, then pour over bread.
- Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
- Sprinkle on almonds and dust with icing sugar.
- Bake uncovered in oven about 45 minutes or until just set.
- Serve warm with extra raspberries.
- *Bestmade just before serving.
- *.
RASPBERRY CHOCOLATE BREAD PUDDING
This recipe calls for brioche, an enriched bread that makes a lovely, buttery pudding, but you could use any bread that you have on hand. Stale croissants are equally delightful. Or you can even try a rustic white boule. And bread pudding is customizable, even beyond the bread. You can make this pudding with whatever you've got. Try raisins instead of raspberries. Or maybe blueberries. You could even put that can of leftover pumpkin puree to good use. Stir in rum, or vanilla, or some orange zest. Let your pantry be your guide.
Provided by Samantha Seneviratne
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
- Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
- Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
- Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.
RASPBERRY BREAD PUDDING
A delicious mouth-watering Spring Bread Pudding with a filling of fresh Raspberries and topped with an amazing warm Vanilla Cream Sauce. Each bite is better than the one before! It's a truly Heavenly Dessert and So Easy to Make.
Provided by Norine Rogers
Categories Desserts & Sweets
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat Oven to 375°. Prepare a 9 x 13 glass baking dish by spraying with non-stick cook spray.
- In a large bowl mix the cream, sugar, egg, and vanilla until smooth and creamy.
- Cut bread into 1 - 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes. Stir bread mixture every 5 minutes to allow cream to absorb.
- In a separate bowl mix the raspberries, sugar, and apple juice. Stir until sugar is dissolved. Set aside.
- Layer a 9 x 13 inch baking pan 3/4 full with bread mix. Pour Fruit filling over the bread mixture, spreading evenly.
- Top with remaining bread. Bake 40 minutes at 375°.
- Serve warm topped with vanilla cream sauce (see directions below)
- Melt butter in medium saucepan over medium heat. Add flour. Stir with a whisk. Stir 10 minutes until it has a "nutty" aroma. Do not allow to brown.
- Add salt, cream, and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
- *See Additional Tips below
Nutrition Facts : Calories 1013 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 71 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 45 grams saturated fat, ServingSize One square, Sodium 307 milligrams sodium, Sugar 85 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
KIDS CAN MAKE: RASPBERRY-LEMON BREAD PUDDING
This easy-to-make bread pudding can be baked in a coffee cup and enjoyed for brunch. For little and big kids: Let them measure the ingredients. For big kids: Let them whisk together the eggs and sugar.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven, and preheat to 375 degrees F. Spread the bread on a baking sheet, and bake until crispy and dried out, about 10 minutes. Let cool completely.
- Meanwhile, melt the butter in a small skillet over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the browned butter to a small bowl, scraping the brown bits from the bottom of the skillet, and let cool slightly.
- Whisk together 1/2 cup of the sugar, the eggs, lemon zest, vanilla and salt in a large bowl until the mixture is pale and thick. Whisk in the half-and-half and 3 tablespoons of the browned butter until combined. Stir in the bread and raspberries, and let the mixture sit for 30 minutes, stirring occasionally.
- Brush the inside of six 8-ounce ramekins with the remaining browned butter, and coat with the remaining 1 tablespoon sugar, tapping out any excess. Divide the bread pudding mixture evenly among the ramekins. Set the ramekins in a large roasting pan, and carefully fill the pan with 1/2 inch of hot water. Bake until the custard is just set and the tops are lightly golden brown in spots, about 45 minutes, rotating the pan once halfway through. Let cool for 10 minutes before serving.
RASPBERRY BAKED FRENCH TOAST
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
BREAD PUDDING WITH RASPBERRY JAM
When I'm looking for a slightly more elegant dessert than my usual chunky bread pudding, this individual version goes on the dessert menu immediately. Cutting the bread into rounds that fit neatly in your ramekins makes the dish much prettier; adding a layer of bittersweet orange marmalade means that each spoonful taps a warm vein of citrus flavor, a wonderful contrast to the creamy custard. This is a richer, more delicate, less "bready" bread pudding than most; feel free to leave out the marmalade or use another flavor of jam.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cut the crusts off the loaf of bread and slice into 1/2-inch thick slices. Use a cookie cutter to cut out rounds of bread that will fit snugly into your ramekins. (You can make additional rounds by cutting 1/2-moons around the edges of a slice of bread, then assembling them into whole rounds later.) Place the bread rounds in a baking dish or a sheet pan with sides. Cut any scraps into small cubes and reserve for another dish.
- In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring 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. Set aside to infuse for 10 minutes.
- In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Pour over the bread rounds and let them soak for 15 minutes, gently turning the bread over once.
- Fill each ramekin with 1 soaked bread round. Spoon a tablespoon of jam into each ramekin, add some chocolate chips, if desired, then top off with a second bread round. If there is any remaining custard, pour it over the ramekins to top them off until they are almost full. Let soak in the refrigerator another 30 minutes.
- Heat the oven to 350 degrees F.
- Arrange the ramekins in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Dust with confectioners' sugar and return to the oven for 10 more minutes to caramelize slightly. Serve warm or chilled.
RASPBERRY LEMON BREAD PUDDING
I gave classic bread pudding a springtime spin with lemon cookies and raspberries. It's a bright and refreshing dessert. -Kelsey Byrnes, Ankeny, Iowa
Provided by Taste of Home
Time 50m
Yield 6 serving.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm., Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice., Serve pudding warm with lemon sauce.
Nutrition Facts : Calories 700 calories, Fat 30g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 290mg sodium, Carbohydrate 101g carbohydrate (65g sugars, Fiber 9g fiber), Protein 10g protein.
CHOCOLATE-RASPBERRY BREAD PUDDING
With tons of chocolate and raspberry flavor, plenty of crunch and less than 300 calories, this lighter dessert is to die for! -Phyllis Dobson, Littleton, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings (3/4 cup sauce).
Number Of Ingredients 11
Steps:
- Place bread cubes in a large bowl; set aside. In a small saucepan, combine the milk, half-and-half, 3/4 cup sugar and cocoa. Bring to a gentle boil. Remove from the heat. Stir in bittersweet chocolate until melted., Stir a small amount of hot milk mixture into egg substitute; return all to the pan. Stir in vanilla. Pour mixture over bread cubes. Let stand for 5 minutes. Place half of bread mixture in an 11x7-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and half of raspberries. Top with remaining bread mixture., Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For sauce, place the remaining raspberries in a food processor; add lemon juice and remaining sugar. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Serve with pudding. Refrigerate leftovers.
Nutrition Facts : Calories 297 calories, Fat 7g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 289mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 3g fiber), Protein 8g protein.
RASPBERRY-JAM BREAD PUDDING
Make and share this Raspberry-Jam Bread Pudding recipe from Food.com.
Provided by TishT
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place bread cubes in a 2 quart casserole.
- Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe.
- Gradually beat scalded milk into eggs.
- Beat in 1/2 cup sugar, salt, vanilla, and butter.
- Pour milk mix over bread cubes.
- Bake in preheated 350 F oven for 25 minutes.
- Spread jam evenly over top of pudding.
- Beat egg whites until stiff but not dry.
- Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish.
- Bake for another 15 minutes.
RASPBERRY PUDDING
Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
- Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, 1 at a time, then vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Scrape evenly over raspberries, smoothing top,set aside.
- In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
- Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
- Let cool slightly before serving.
- Make ahead = store at room temp for up to 8 hours; reheat if desired.
- I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.
CHOCOLATE BREAD PUDDING WITH RASPBERRIES
I love chocolate and I love berries, so I was thrilled to come across this recipe that combines the two. I like to use egg bread when making this dessert. While it cooks in the slow cooker, I can tend to other things. -Becky Foster, Union, Oregon
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a greased 3-qt. slow cooker, layer half of the bread cubes, chocolate chips and raspberries. Repeat layers. In a bowl, whisk the eggs, cream, milk, sugar and vanilla. Pour over bread mixture., Cover and cook on high until a thermometer reads 160°, 2-1/4 to 2-1/2 hours . Let stand for 5-10 minutes. If desired, serve with whipped cream and additional raspberries.
Nutrition Facts : Calories 352 calories, Fat 19g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 189mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 4g fiber), Protein 8g protein.
COPYCAT KNEADERS RASPBERRY BREAD PUDDING RECIPE
This Copycate Kneaders Raspberry Bread Pudding is so easy to make and full of amazing flavor. It comes together quickly and makes the perfect breakfast or dessert.
Provided by Contributor
Categories Breakfast Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
- Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.
- Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
- In another bowl mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
- Layer in a 9x13-inch baking pan 3/4 of the bread mixture.
- Pour fruit filling over the bread spreading evenly.
- Top with remaining bread.
- Bake 40 minutes at 375 degrees F.
- Serve warm topped with vanilla cream sauce.
- To make the sauce, melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown.
- Add salt, cream and sugar and stir until mixture becomes thick.
- Remove from heat and stir in vanilla.
- Serve warm over the pudding.
Nutrition Facts : Calories 1214 kcal, Carbohydrate 110 g, Protein 5 g, Fat 87 g, SaturatedFat 54 g, TransFat 1 g, Cholesterol 310 mg, Sodium 405 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving
BREAD PUDDING WITH RASPBERRY/STRAWBERRY TOPPING
This is a great desert fit to serve any company. The Raspberry/Strawberry Topping is the key to this recipe. From the Hacienda Antigua Bed & Breakfast altered a tad to our liking. Prep time does not include letting the bread set overnight.
Provided by Nimz_
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Blend all of the Custard ingredients together.
- Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
- Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
- In the morning, preheat over to 350 degrees.
- Pour the custard over the bread.
- Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
- For the topping.
- Heat the mixture in a sauce pan until it boils. Puree and serve warm over the bread pudding.
- Serve with mixed fresh fruit in season.
Nutrition Facts : Calories 324.4, Fat 14.3, SaturatedFat 8.4, Cholesterol 92.1, Sodium 76.9, Carbohydrate 44.4, Fiber 3.1, Sugar 34.5, Protein 6.4
INDIVIDUAL RASPBERRY BREAD PUDDINGS
Steps:
- For the bread pudding: Preheat the oven to 375 degrees F. Grease eight 6-ounce ramekins
- with the butter and coat with the granulated sugar. Place the prepared ramekins on a baking sheet.
- Cut the brioche loaf into cubes. Set aside.
- Whisk together the eggs, egg yolks, brown sugar, cream, half-and-half and vanilla in a large bowl until well combined.
- Toss the bread cubes into the egg mixture. Place a large spoonful of bread batter into the bottom of a ramekin, top with 2 to 3 berries (slightly push them into the mixture), then top with more batter and finally more raspberries. Repeat with the remaining ramekins.
- Bake until the bread pudding has a slight bounce to it, 20 to 25 minutes.
- Meanwhile, for the sweet cream: Combine the heavy cream, granulated sugar and vanilla in a cold large bowl and whisk until you achieve stiff peaks. Place in the fridge to keep cool.
- Remove the bread puddings from the oven and let them cool down for a few minutes. Serve with a dollop of sweet cream.
SLOW COOKER RASPBERRY BREAD PUDDING
This recipe is from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. I have made it several times and we absolutely love it. It can be served with whipped cream, raspberry sauce or white chocolate sauce (sauce recipes can be found on the net at various recipe websites).
Provided by quotFoodThe Way To
Categories Dessert
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- SlowCooker: Medium round.
- Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
- Coat the slow cooker with butter-flavor nonstick cooking spray.
- Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
- Repeat the layers, ending with the berries on top.
- In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
- Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
- Remove the lid and cook on HIGH for another 15 minutes.
- Cover, turn off the cooker, and let the pudding stand to cool slightly.
- Serve warm or at room temperature, with whipped cream, if desired.
RASPBERRY SUMMER PUDDING (ENGLISH STYLE)
For best results, you will need to make this divine dessert the day before you plan to serve it.
Provided by CRAZYCRASH
Categories World Cuisine Recipes European UK and Ireland English
Time 8h30m
Yield 3
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
- Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
- The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.
Nutrition Facts : Calories 631.7 calories, Carbohydrate 142 g, Cholesterol 15.2 mg, Fat 6.8 g, Fiber 9.6 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 366.6 mg, Sugar 109.5 g
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