THE ULTIMATE MAKEOVER: BREAD & BUTTER PUDDING
This deliciously light bread & butter pud tastes just as indulgent as the original, but with a third of the fat
Provided by Angela Nilsen
Categories Dessert, Dinner
Time 55m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Put the apricots and raisins in a small dish, pour over the brandy and leave to soak, stirring occasionally. Meanwhile, beat the egg and sugar together in a medium bowl, then whisk in the custard powder with a balloon whisk until smooth. Warm the milk in a small non-stick saucepan; then, when it's just coming up to a boil, remove from the heat and slowly stir into the egg mixture. Scrape in the vanilla seeds, drop in the pared lemon zest and vanilla pod and set aside to cool and infuse for 30 mins.
- Whisk the crème fraîche into the cooled milk. Strain this custard through a sieve into a jug. Using ¼ tsp butter from the 25g, very lightly butter a shallow ovenproof dish, about 20 x 25 x 4.5cm.
- Butter the bread on one side only with the rest of the butter, then spread over the conserve or jam. Cut each slice into 4 triangles, then lay half the triangles, jam side up, in the dish. Scatter over half the apricots and raisins, then lay the rest of the bread over the top, again jam side up. Scatter over the rest of the dried fruit and any unsoaked brandy, then pour half the custard over the bread. Leave to soak for 15 mins. Heat oven to 180C/160C fan/gas 4.
- Sit the dish in a roasting tin. Pour the rest of the custard over the bread, press the bread lightly into the custard then half fill the roasting tin with hot water. Bake for 20 mins, then raise the heat to 190C/170C fan/gas 5 and bake for a further 5-10 mins until the bread on top is crisp and golden. Remove and let the pudding sit for 2-3 mins. Sift over the icing sugar and serve warm.
Nutrition Facts : Calories 312 calories, Fat 11.5 grams fat, SaturatedFat 6.1 grams saturated fat, Carbohydrate 40.9 grams carbohydrates, Sugar 19.8 grams sugar, Fiber 1.7 grams fiber, Protein 9.6 grams protein, Sodium 0.83 milligram of sodium
EASY BREAD AND BUTTER PUDDING
Steps:
- Gather the ingredients.
- Preheat the oven to 355 F/180 C. Grease a 1.5-quart/1.5-liter dish with a little of the butter.
- Spread one side of each of the bread triangles with remaining butter.
- Cover the base of the dish with overlapping triangles of bread, butter-side up. Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
- In a saucepan, gently heat the milk and cream but do not boil . Set aside.
- In a medium-sized heatproof bowl, beat the eggs with 3 tablespoons of the sugar and the vanilla extract until light, airy, and pale in color.
- Slowly pour the warm (not hot) milk over the eggs, whisking continuously, until all the milk is added.
- Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the bread down into the liquid. Sprinkle the remaining tablespoon of sugar over the surface and set aside for 30 minutes.
- After 30 minutes, bake the pudding in the hot oven for 40 to 45 minutes, or until the surface is golden brown, the pudding is well risen, and the eggs are set. Serve hot and enjoy.
Nutrition Facts : Calories 604 kcal, Carbohydrate 50 g, Cholesterol 177 mg, Fiber 2 g, Protein 11 g, SaturatedFat 25 g, Sodium 390 mg, Sugar 24 g, Fat 41 g, ServingSize 6 servings, UnsaturatedFat 0 g
BREAD AND BUTTER PUDDING WITH BUTTERSCOTCH SAUCE (LIGHTER)
Mandy from Oz requested her recipe#243686 be made lighter so I took on the challenge. I not only cut the fat and sugar but added more flavor. Yum! I started with 1 serving of her recipe and worked off of that and made it 2 servings. I think this would be good with bananas tossed in orange juice mixed in it too! There are more ways to make it even lighter which I have offered below. You could also omit the sauce. ***Nutrition facts for Splenda brown sugar blend: 1/2 tsp= 10 calories and 2g sugars. So if you use all of it in this recipe that should bring the calories up to 386 per serving and the sugar to 20.5g per serving.
Provided by Engrossed
Categories Dessert
Time 1h
Yield 2 cups, 2 serving(s)
Number Of Ingredients 19
Steps:
- Pudding:.
- Preheat oven to 350 degrees Fahrenheit.
- Grease two 1-cup ramekins.
- Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
- In a medium bowl, whisk egg and Splenda together until pale.
- Whisk in milk, extract, and zest until well combined.
- Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
- Spoon into 2 prepared ramekins.
- Topping:.
- Mix together brown sugar Splenda, cinnamon and nutmeg.
- Sprinkle over the pudding tops.
- Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
- Bake in preheated oven for 50 minutes.
- Butterscotch Sauce:.
- In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
- Slowly stir in evaporated milk and put 1 tbsp of butter in it.
- Microwave on high for 3 minutes.
- Stir in vanilla.
- Reheat if made ahead.
- To Serve:.
- Drizzle hot sauce over puddings.
- Top with a dollop of Cool Whip Lite, if desired.
Nutrition Facts : Calories 375.4, Fat 10.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 547.7, Carbohydrate 55.9, Fiber 1.8, Sugar 13.8, Protein 14.6
BREAD AND BUTTER PUDDING
This pudding was Princess Diana's all-time favorite, so much so that she once had a royal reporter write that "Darren makes the best bread and butter pudding in the world." Well, I am not sure it is the best in the world-but it's up there! The final texture is a cross between a bread pudding and a crème brûlée.
Provided by CunSwim
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6 to 8 hours or overnight.
- Preheat the oven to 350°F.
- Cut 4 slices of the bread into 1/2-inch dice, and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes, and pour any remaining liquid over the bread. Cut the remaining 8 slices of bread in half diagonally, and then cut each half slice in half diagonally to create 4 even triangles per slice. Dip the triangles into the butter, and arrange on the top of the raisins, overlapping the triangles slightly. Pour any remaining butter over the top of the bread.
- Whisk the yolks, vanilla paste, and sugar in a large bowl until combined. Bring the milk and cream to a boil in a heavy saucepan over high heat, and pour the hot mix onto the egg yolks, whisking constantly. Pour the warm egg mixture over the bread, making sure all of the bread is coated, and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
- Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
- Remove the dish from the oven and roasting tray, and sprinkle with the extra sugar. Broil or use a crème brûlée torch to caramelize the sugar. Sprinkle with the toasted sliced almonds, and dust with powdered sugar. Cool slightly, and serve warm with a jug of cream and some fresh berries.
Nutrition Facts : Calories 937.5, Fat 68.1, SaturatedFat 36.4, Cholesterol 455.7, Sodium 396.6, Carbohydrate 73.3, Fiber 3.4, Sugar 41.2, Protein 13.5
ULTIMATE BREAD PUDDING
Make and share this Ultimate Bread Pudding recipe from Food.com.
Provided by riffraff
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Note: bread can be any non-savory firm textured bread.
- Avoid soft supermarket bread- makes pudding mushy and avoid rustic crusty loaves with open crumb- doesn't absorb and yields too firm a pudding.
- Whole wheat cinnamon raisin works well, but a brioche or challah work the best.
- Preheat oven to 350, butter a 13x9 baking dish.
- Whisk milk and sugar in a saucepan over medium heat.
- Meanwhile scrape vanilla bean into milk mixture and throw in pods.
- Heat to steaming, but not boiling.
- Discard vanilla pods.
- Whisk eggs and yolks in a large bowl, gradually add 2 cups of hot milk mixture, then pour egg mixture into the saucepan with the hot milk.
- Strain and whisk in cream.
- Spread bread cubes in prepared dish.
- Slowly pour custard over bread being sure to saturate all of the bread.
- Bake in the center of the oven for about 1 hour or until a small knife inserted in the center of the pudding comes out clean.
- Serve warm or chilled with whipped cream or caramel sauce.
- Note: you can add raisins, currents, dried cranberries, sour cherries or any other dried fruit you like.
Nutrition Facts : Calories 585.7, Fat 39, SaturatedFat 21.7, Cholesterol 428.7, Sodium 316.1, Carbohydrate 45.9, Fiber 0.6, Sugar 32.2, Protein 14.2
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