2ND TIME'S THE CHARM CORNBREAD PUDDING
Mmm-mmm, good! Whenever I make cornbread, I always double the recipe and voila! 2nd time's the charm with this delectable cornbread pudding. I use the leftover cornbread the second day so the bread sops up all the delicious pudding!
Provided by Adopted Parisian
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
- In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
- Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
- Bake at 375 until all pudding mixture is baked and golden.
- Delicious served hot or cold!
BLUEBERRY CORNBREAD PUDDING
Wonderful bread pudding recipe for breakfast or anytime really. Great use for left over cornbread. The bread is not too sweet and lends itself nicely to the buttery maple syrup topping. It's best if it is served warm.
Provided by Pattihouse
Categories Breads
Time 1h10m
Yield 1 bread, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Grease and flour an 8x8 baking pan. I use Baker's Joy spray.
- Crumble 4 cups of leftover cornbread into a large bowl.
- In another medium size bowl whisk eggs.
- Add cream, vanilla and sugar to eggs.
- Whisk until well blended.
- Pour the egg mixture into the bowl containing the crumbled cornbread.
- Stir together until well blended,.
- Gently stir in blueberries.
- Let sit for about 5 minutes.
- Pour into 8x8 pan.
- Bake at 375 degrees for about an hour or until golden brown.
- When it is done, a knife inserted in the center comes out clean.
- Serve warm, drizzled with buttery maple syrup.
- Buttery Maple Syrup:.
- In a small saucepan gently warm syrup with butter just until butter is melted (Do NOT boil). Drizzle over warm bread.
- **This bread is only slightly sweet due to the maple syrup topping. If you don't want to use the syrup topping you can increase the amount of sugar to your liking.
- **This recipe is best made with fresh berries. However, if you are using frozen berries please add them to the mixture frozen and not thawed. This keeps the juice "inside" the berries and keeps the bread mixture from turning blue.
Nutrition Facts : Calories 469.2, Fat 32, SaturatedFat 19.4, Cholesterol 182.2, Sodium 149.9, Carbohydrate 42.2, Fiber 0.8, Sugar 36.8, Protein 4.3
SUMMER BERRY PUDDING
Provided by Michael Chiarello : Food Network
Categories dessert
Time P1DT15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Special Equipment: Cheesecloth; heavy can or weight
- Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and just giving up there juices. About 5 minutes. Remove from heat and cool.
- In a blender, puree the simple syrup with 2 pints of raspberries until smooth. Set aside.
- Line a 2-quart pudding mold or deep bowl with cheesecloth. Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mold. Soak the remaining slices in the berry puree and layer with the cooked berries. Repeat and end with a bread layer on top.
- Using a plate that fits just inside the top of the mold, place it on top of the pudding. Put the mold in a pan and weight the plate. Refrigerate the pudding overnight.
- To serve, un-mold the pudding onto a serving platter, remove the cheesecloth and serve with scoop or two of vanilla ice cream. Sprinkle a little salt on top of ice cream for that hand-churned affect of homemade ice cream.
SUMMER BERRY PUDDING
Steps:
- In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
- Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
- Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
- Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving. Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
- On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
- Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.
FAST SUMMER BERRY PUDDING
This is from the BBC programme Ready Steady Cook, slightly adjusted. Very quick and easy to make if you've forgotten all about pudding! As it's cooked in the microwave it's not very attractive colourwise, but once it's covered in custard you can't tell the difference! :o)
Provided by Patchwork Dragon
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything except fruit to a batter using a mixer or food processor.
- Stir in fruit.
- Put into a greased 1 litre pudding basin.
- Cover with cling film and microwave on full power for 8 minutes. Leave to rest for a minute or two.
- Serve with hot custard.
Nutrition Facts : Calories 424, Fat 22.6, SaturatedFat 13.5, Cholesterol 146.5, Sodium 174.7, Carbohydrate 49.2, Fiber 0.8, Sugar 25.4, Protein 6.2
SUMMER BERRY PUDDING
Entered for safe-keeping, I was intrigued by the bread shell to hold the berry compote. From First for Women, 6/27/11.
Provided by KateL
Categories Dessert
Time 8h7m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Line 6 half-cup ramekins with enough plastic wrap to hang over sides. Cut bread into rounds and strips to fit bottoms and sides of ramekins.
- In saucepan over medium heat, bring juice, jam, and sugar to a boil, stirring; cook 3 minutes more.
- Add half the berries; cook 2 minutes. Remove from heat.
- Stir in remaining berries; strain, reserving juice.
- Dip bread in juice and line ramekins. Divide berry mixture evenly among ramekins.
- Wrap in plastic; chill overnight.
- Unmold; drizzle with remaining fruit juice.
Nutrition Facts : Calories 276.3, Fat 2, SaturatedFat 0.4, Sodium 266.8, Carbohydrate 60.7, Fiber 3.5, Sugar 28.6, Protein 4.6
SUMMER BERRY PUDDING
Make and share this Summer Berry Pudding recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
- Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
- Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
- Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving.
- Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
- On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff. Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.
Nutrition Facts : Calories 420.2, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 31.8, Carbohydrate 40, Sugar 37.8, Protein 1.6
SUMMER BERRY CORNBREAD PUDDING
A nice summery twist on cornbread! I recently travelled across U.S.A. for the first time and became addicted to cornbread. Since coming back, I've been experimenting with different recipes, and this is one of my favourites. It's nice on its own, with custard for dessert or milk for breakfast. It's easily made wheat/gluten free by using spelt or rice flour, or lactose free with soy yogurt. Hope you like it!
Provided by RainbowBubbles
Categories Breakfast
Time 45m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Stir dry ingredients together, and stir in berries.
- Mix wet ingredients in separate bowl, then add to dry and stir until combined.
- Pour into 8x8 pan sprayed with cooking spray and bake for 35-40 minutes. covering if it gets too brown.
Nutrition Facts : Calories 121.5, Fat 1.5, SaturatedFat 0.5, Cholesterol 24.9, Sodium 259.3, Carbohydrate 23.8, Fiber 1.4, Sugar 7.3, Protein 3.7
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