VERMONT MAPLE BREAD PUDDING RECIPE - (4.6/5)
Provided by jlwoodruff
Number Of Ingredients 15
Steps:
- 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Let frozen rolls stand at room temperature 10 minutes. Cut each roll into 12 pieces; place in large bowl. 2 In another large bowl, slightly beat eggs. Reserve 1 tablespoon of the syrup in small microwavable bowl; add remaining syrup to eggs. Stir in sugar, baking powder, half-and-half, milk and melted butter until well blended. Pour mixture over roll pieces in bowl; stir to coat well. Pour mixture into pan, pressing bread into liquid with back of spoon. Let stand 5 minutes; press down bread again. 3 Bake 45 to 55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving. 4 To reserved tablespoon syrup, stir in frosting and yogurt. Microwave on High about 20 seconds or until melted. Stir; pour over warm bread pudding and spread to cover. Cut into 12 servings. Serve warm with ice cream; garnish with mint and sprinkle with powdered sugar.
VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE
Make and share this Vermont Maple Bread Pudding With Walnut Praline recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For praline: Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.).
- For bread pudding: Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
- Preheat oven to 375°F Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.
Nutrition Facts : Calories 1344.9, Fat 60.7, SaturatedFat 30.5, Cholesterol 349, Sodium 778.8, Carbohydrate 179.5, Fiber 4, Sugar 102.8, Protein 26
CREAMY MAPLE BREAD PUDDING
This old-fashioned bread pudding,with the essence of maple, is the perfect end to a simple supper. Just about any kind of bread will do, but brioche, panettone, croissants or good white bread, along with anything nutty and/or grainy, is especially good.
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
- Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
- Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.
Nutrition Facts : Calories 232.7, Fat 12.4, SaturatedFat 6.9, Cholesterol 121.5, Sodium 209.1, Carbohydrate 25.8, Fiber 0.4, Sugar 15.9, Protein 5.1
CROISSANT MAPLE BREAD PUDDING
Steps:
- Preheat oven to 375 degrees F.
- Butter a 9 by 9-inch baking dish and line it with plastic wrap going up the walls of the pan.
- Cut up the croissants into 1-inch cubes and place them on a sheet pan. Place in oven and toast for 10 to 15 minutes until slightly crisp, then place them in a bowl.
- Meanwhile, 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 over the croissant cubes to remove the vanilla bean, and let soak 15 minutes, gently turning the cubes over once. Empty the mixture into the baking dish. Let soak another 30 minutes, or overnight, in the refrigerator. Heat the oven to 350 degrees F.
- Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Let cool, then chill in the refrigerator 4 hours or overnight. The next day, turn out the pudding and cut round 3-inch plugs from the pudding, place them on a microwave-proof pan and cover with plastic wrap.
- To serve, warm maple syrup in a saucepan and keep warm. Warm the plugs of bread pudding in the microwave and serve topped with hot maple syrup. Serve with ice cream.
MAPLE-RAISIN BREAD PUDDING
Steps:
- Place bread cubes in a greased 2-qt. microwave-safe dish. Sprinkle with brown sugar, raisins and cinnamon. , In a large bowl, whisk eggs, milk, syrup and butter until smooth. Pour over bread; gently press bread cubes into egg mixture. , Cover and microwave at 50% power until center is soft-set and a knife inserted near the center comes out clean, 10-12 minutes. Let stand 5 minutes. If desired, serve with additional syrup.
Nutrition Facts : Calories 398 calories, Fat 11g fat (5g saturated fat), Cholesterol 136mg cholesterol, Sodium 266mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 4g fiber), Protein 12g protein.
MAPLE BREAD PUDDING
Simple to put together, this comforting dessert has a pleasant maple flavor and aroma. My mouth is watering as I write.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the eggs, milk, syrup and butter; stir in bread cubes., Transfer to a well-greased 1-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep kettle; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a knife inserted in the center comes out clean, adding water to pan as needed., Let stand for 5 minutes before unmolding onto a serving plate; serve warm with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 392 calories, Fat 13g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 302mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
MAPLE BREAD PUDDING
Steps:
- Butter a 10- or 12-inch soufflé or baking dish and put the bread in it. Cut the remaining butter into bits and combine it with all the other ingredients; pour over the bread. Submerge the bread with a weighted plate and turn the oven to 350°F.
- When the oven is hot, remove the plate (scrape any butter back onto the bread) and bake until the pudding is just set but not dry, 45 to 60 minutes. The top will be crusty and brown. Serve hot, warm, or at room temperature, with or without whipped cream.
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VERMONT MAPLE BREAD PUDDING RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (12)Category DessertServings 12Total Time 1 hr 35 mins
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Let frozen rolls stand at room temperature 10 minutes. Cut each roll into 12 pieces; place in large bowl.
- In another large bowl, slightly beat eggs. Reserve 1 tablespoon of the syrup in small microwavable bowl; add remaining syrup to eggs. Stir in sugar, baking powder, half-and-half, milk and melted butter until well blended. Pour mixture over roll pieces in bowl; stir to coat well. Pour mixture into pan, pressing bread into liquid with back of spoon. Let stand 5 minutes; press down bread again.
- Bake 45 to 55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving.
- To reserved tablespoon syrup, stir in frosting and yogurt. Microwave on High about 20 seconds or until melted. Stir; pour over warm bread pudding and spread to cover. Cut into 12 servings. Serve warm with ice cream; garnish with mint and sprinkle with powdered sugar.
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- Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
- Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.
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