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Bread Pudding With White Chocolate Sauce
Recipe By : Serving Size :4 Cuisine : Main Ingred. : Categories :Puddings Baked Dzrt
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 2 TB butter --melted 3 c dry bread cubes 2/3 c sugar 2 c milk 3 eggs 1 t vanilla 1/2 t cinnamon White Chocolate sauce 8 oz white chocolate 1 c whipping cream
Pour butter in an 8 or 9 inch baking pan. Combine bread cubs,sugar, milk, eggs, vanilla, and cinnamon and pour over butter.Bake at 350 degrees for
40 - 45 minutes. Serve warm with whitechocolate sauce.White Chocolate saucePlace chocolate and whipping cream in a saucepan and heat, stirringconstantly, until chocolate melts and mixture is hot; be careful notto scorch. This is a real down home recipe. Bread pudding hasbeen a popular recipe in this country for probably as long as wehave been a country. You will really enjoy this simple yet elegantdessert.The Skinny: Use low fat milk and egg substitutes in the pudding andsubstitute evaporated milk for the cream in the sauce. You mightbe able to find low fat white chocolate but we are not exactly sureon this. From: Arcamax Recipes MM by H Peagram Per Serving (excluding unknown items): 750 Calories; 49g Fat (55.7% calories from fat); 12g Protein; 76g Carbohydrate; 4g Dietary Fiber; 238mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 9 1/2 Fat; 4 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0** This recipe can be pasted directly into BigOven for Windows. **
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Caramel Bread Pudding
Recipe By : Serving Size :4 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 6 sl Day-old bread --cut into 1/2 Inch cubes 1 c Hot water 1 c Brown sugar 4 Eggs --lightly beaten 2 c Warm milk 1/2 c Sugar 1/2 ts Vanilla extract 1/2 ts Ground cinnamon 1/8 ts Salt
Place bread in greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at
350 degrees F for 50-60 minutes or until knife inserted in center comes out clean. Serve warm or cold. ~- Cayman Designs** This recipe can be pasted directly into BigOven for Windows. **
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Challah Bread Pudding
Recipe By : Serving Size :12 Cuisine : Main Ingred. : Categories :Desserts Oct '97
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1 cups 2% low-fat milk 1/2 cup dried tart cherries 1/2 cup golden raisins 1/2 cup fat-free sweetened condensed milk 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt 3 large eggs 8 cups 1-inch cubes challah or other egg bread Cooking spray 2 tablespoon sugar
Preheat oven to 325º. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11 × 7-inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325º for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.Source: "Cooking Light, October 1997, p.121"Copyright: "© Cooking Light"T(Baking Time): "0:55" Per Serving (excluding unknown items): 210 Calories; 3g Fat (14.1% calories from fat); 7g Protein; 38g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol;
260mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.NOTES : This dessert is traditionally made from leftover challah, but you can also use any other egg-rich bread to give the pudding its dense, rich texture.Nutr. Assoc. : 0 0 0 0 0 0 3388 0 0 198 0 0** This recipe can be pasted directly into BigOven for Windows. **
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Chocolate Bread Pudding
Recipe By : Serving Size :8 Cuisine : Main Ingred. : Categories :Cooking Light 1995 Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 2 cups 1% low-fat milk 1 cup egg substitute 3/4 cup Prune Purée --see recipe 2/3 cup sugar 1/2 cup evaporated skimmed milk 1/3 cup unsweetened cocoa 2 tablespoon margarine --melted 1 teaspoon vanilla extract 6 slices French bread --cubed into 3/4" thic Vegetable cooking spray 4 teaspoons powdered sugar
Combine the first 8 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Stir in bread cubes. Divide mixture evenly among 8 (8-ounce) ramekins coated with cooking spray. Cover and chill 3 hours. Uncover and bake at 350 degrees for 45 minutes or until pudding is set.Source: "Cooking Light, Nov/Dec 1995, page 178"Copyright: "© Cooking Light" Per Serving (excluding unknown items): 390 Calories; 8g Fat (17.7% calories from fat); 10g Protein; 73g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol;
273mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.Serving Ideas : Sprinkle with powdered sugar, and serve warm.Nutr. Assoc. : 0 0 0 0 0 0 0 0 900594 0 0** This recipe can be pasted directly into BigOven for Windows. **
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Chocolate Bread Pudding From The Brewery Gulch Inn
Recipe By : Serving Size :4 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1 t Plus 1 cup sugar 1/4 c Ricotta cheese or cream Cheese 10 lg Croissants --torn into 1/2" Pieces 1/2 c Chopped walnuts --toasted 1/4 c Dried cherries 1/4 c Semi sweet chocolate chips 1/4 c Unsweetened cocoa powder Plus extra for dusting pan Scharffen Berger is best) 1/4 c Kirsch --German cherry Brandy) 1 c Heavy cream
Combine ricotta cheese with 1 t. of sugar. In a bowl, toss together croissant pieces, walnuts, dried cherries, chocolate chips, ricotta mixture and cocoa powder. Add Kirsch and stir just to lightly combine. Butter a Bundt pan and dust lightly with cocoa. Put croissant mixture in pan. Combine eggs, cream and 1 cup of sugar. Pour over croissant mixture. Cover tightly and refrigerate for at least 8 hours or overnight. About an hour before baking, remove bread pudding from refrigerator and let it come to room temperature. Preheat oven to 350. Bake bread pudding for 15 minutes. Rotate pan 180 degrees and bake for 15 minutes longer, until center is set and a toothpick inserted in center comes out clean. Serves 8 to 10 Source: The Brewery Gulch Inn Bed and Breakfast From: Lynne King
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Chocolate Bread Pudding With White Chocolate Sherbet
Recipe By : Serving Size :6 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1/2 Recipe brioche or 1/2 large Bakery challah about 8 ounces bread 2 c Half-and-half 2 c Heavy cream 1 pn Salt 1 Vanilla bean --split Lengthwise 6 oz Semisweet chocolate Chopped 6 Eggs 1 c Granulated sugar 1 c Dried cherries White Chocolate Sherbet: 3 oz White chocolate 1/4 c Sugar 1 1/2 c Milk 3/4 c Water 1/2 Vanilla bean --split
Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. 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 10 minutes. Add the chopped chocolate and whisk until it melts completely. 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. Add the bread cubes and dried cherries, toss well, and let soak until almost all liquid is absorbed, about 30 minutes. Fold the mixture occasionally to ensure even soaking. Divide the soaked bread among 6 ungreased individual baking dishes or 1 large baking dish. Arrange the puddings in a hot water bath. Bake until set and browning on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar and with the White Chocolate Sherbet. White Chocolate Sherbet: Place all the ingredients in a bowl over hot water and whisk to melt the chocolate and until smooth. Strain, then chill. Spin according to ice cream maker's instructions. Yield: 6 servings Recipe By: Lynne Categories: Pudding From: "Sue Starfas" From:
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Chocolate Chunk Croissant Bread Pudding
Recipe By : Serving Size :6 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 6 Miniature croissants 4 Egg yolks 1/2 c Sugar 1 c Whipping --heavy cream 1 c Half-and-half 2 Vanilla beans --split Lengthwise in half 6 oz Bittersweet or semisweet Baking chocolate --chopped Into chunks 2 c French vanilla ice cream
Heat oven to 325?. Cut croissants into 1/2" cubes (3-1/2 cups). Spread cubes in ungreased jelly roll pan, 15-1/2x10-1/2x1". Bake 10 min; stir. Bake 8 to 10 min longer or until golden and toasted. Mix egg yolks and sugar in medium bowl; set aside. Heat whipping cream and half-and-half in 2 quart saucepan over low heat, stirring occasionally. Add vanilla beans. Beat hot cream into egg yolk mixture with wire whisk. Strain custard through a sieve to remove vanilla beans. Cool 15 min. Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz ramekins or custard cups. Pour custard over croissant cubes. Place ramekins in rectangular pan,
13x9x2", on oven rack. Pour very hot water into pan to within 1/2 inch of top of cups. Bake uncovered 35 to 40 min or until knife inserted in center comes out clean. Serve warm with ice cream. Store covered in refrigerator. Recipe By : Selene Website :** This recipe can be pasted directly into BigOven for Windows. **
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Cracker Barrel's Bread Pudding
Recipe By : Serving Size :1 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- Sugared Pecans 2 tb Butter 1 tb Oil 2 oz Pecan pieces 4 tb Sugar Plumped Raisins 1/3 c Raisins 1 c Boiling water 1/2 c Packaged shredded coconut Dumplings 6 c Water 1/2 c Sugar 3 c Bisquick 1 c Milk 1 tb Sugar Caramel Sauce Liquid from cooking Dumplings 1 c Packed light brown sugar
Sugared Pecans In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med-low heat, with 2-oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only till sugar dissolves, on low heat as these burn quickly! Work fast. Dump them into paper towel lined plate. Spread out to cool while you prepare the rest. Plumped Raisins In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add
1/2 cup packaged shredded coconut to raisins. Set aside. Dumplings: In Dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside. Make sauce next. Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistency of smooth gravy. Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Micro warm servings or use cold with a scoop of ice cream on top of each. Serves 6 to 8. From: "lindatn"** This recipe can be pasted directly into BigOven for Windows. **
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Death By Chocolate Bread Pudding
Recipe By :Edmonton Journal 1995 Serving Size :8 Cuisine : Main Ingred. : Categories :Puddings Volume 4-2 Feb. 2001
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 3 cups chocolate milk 3 eggs 1 cup sugar 1 1/2 teaspoons vanilla extract 3/4 cup semisweet chocolate chips --miniature 3/4 cup pecans --chopped 6 cups bread cubes --3/4-inch whipped cream or ice cream --optional
Preheat oven to 350F.
Scald milk over medium heat or in a microwave.
In a large bowl, whisk eggs, sugar, vanilla and salt until blended.Whisk in hot chocolate milk.Stir in chocolate chips, pecans and bread until well mixed.
Turn batter into a buttered 11 x 9-inch (1 1/2 L) baking dish.Bake uncovered for 35 to 40 minutes or until set.
Serve warm or cold. Pass cream on the side.
Note : If you can't find mini-chips, chopped or coarsely gratedsemi-sweet chocolate will work just as well.
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Double-chocolate Bread Pudding
Recipe By : Serving Size :2 Cuisine : Main Ingred. : Categories :Cooking Light 1993 Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 2/3 cup evaporated skimmed milk 1/2 tablespoon sugar 2 teaspoons unsweetened cocoa 1/2 teaspoon vanilla extract 2 egg whites --lightly beaten 1/4 cups French bread --cubed 1/2-inch Vegetable cooking spray 1 tablespoon semisweet chocolate mini-morsels
Combine milk, sugar, and cocoa in a medium bowl. Stir with a wire whisk until well blended.Add vanilla and egg whites; stir well. Add bread cubes, stirring until moistened.Coat 2 (6-ounce) custard cups with cooking spray. Spoon milk mixture evenly into prepared cups, and top each with half of mini-morsels.Place cups in a 9-inch square baking pan. Add hot water to pan to depth of 1 inch. Bake at 325 degrees for 40 minutes or until a knife inserted in center comes out clean.Source: "Cooking Light, Jan/Feb 1993, page 100"Copyright: "© Cooking Light" Per Serving (excluding unknown items): 722 Calories; 8g Fat (10.2% calories from fat); 29g Protein; 131g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 1415mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.NOTES : Transform leftover bread into this rich, chocolaty dessert.Nutr. Assoc. : 0 0 0 0 0 0 0 4886
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Double-mushroom Bread Pudding
Recipe By : Serving Size :6 Cuisine : Main Ingred. : Categories :March '99 Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 3 cups fat-free milk --divided 8 cups country or peasant bread --about 12 ounces in 2 portobello mushrooms --about 4 ounces 2 teaspoons vegetable oil 6 cups cremini mushrooms --about 12 ounces qu 1/2 cup fresh parsley --chopped 2 teaspoons fresh rosemary --chopped OR 1/2 teaspoon dried rosemary 1/4 teaspoon salt 1/4 teaspoon black pepper 1 garlic clove --minced 3 large eggs 1 large egg white Cooking spray 1 cup shredded Gruyère cheese --4 ounces divided
Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices.Preheat oven to 375º.Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and sauté 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; sauté 1 minute.Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with remaining bread mixture and 2/3 cup cheese. Pour egg mixture over top. Bake at 375º for 45 minutes or until set.Source: "Cooking Light, March 1999, p.137"Copyright: "© Cooking Light"Per Serving (excluding unknown items): 358 Calories; 12g Fat (31.1% calories from fat); 21g Protein; 42g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol; 602mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.NOTES : You'll want to use truly stale, sturdy bread here so that the pudding offers some texture and doesn't turn gummy. Chunks of olive bread, focaccia, or bakery bread are ideal candidates. Leave the crusts on-they look and taste really good once they've browned and crisped in the oven.Nutr. Assoc. : 153 2337 0 0 4196 0 0 0 2130706543 0 0 0 0 0 5440
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French Creole Classic Bread Pudding
Recipe By : Serving Size :1 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1 Prepared pastry shell --defrosted 2 cups Whole milk 1/2 cup Raisins 3 medium Apples --peeled cored 2 medium Apples --finely chopped 1 medium Apple --sliced for garnishing 1 cup Pecans --finely chopped 1/2 cup Whole pecans --for garnishing 6 Egg yolks 1/2 cup Sugar 1 tablespoon Vanilla 2 tablespoon Melted butter 1/2 teaspoon Cinnamon 1/2 Stale French bread loaf ===== For Rum Sauce ===== 1 stick Butter 1 cup Sugar 1 Egg --beaten well Rum --to taste
Line bottom of ungreased dish with defrosted pastry shell. Pokeholes in sides and bottoms, and bake according to instructions. Setaside. In microwave-safe bowl, heat milk and raisins on high for 4minutes. Let stand. In the bowl containing the milk-and-raisinmixture, add the following: egg yolks, sugar, vanilla, melted butterand cinnamon. Mix together well. Add the chopped apples and choppedpecans. Tear into small pieces 1/2 loaf of stale French bread. Addbread pieces to mixture and stir well. Keep adding bread until just asmall amount of liquid is left in bottom of bowl. Spoon mixture overbaked puff pastry. Use sliced apples to garnish top, making circlewith the apples (fan them out). Tuck whole pecans between appleslices in center of pan. Sprinkle reserved chopped pecans aroundoutside of pan and in center. Bake in 350 degree oven for 40 to 50minutes, until dark golden brown. Preparation for rum sauce: Usinga double broiler, melt butter, then add sugar, egg, and rum to taste. Make sure the mixture doesn't boil or the sugar will crystallize. Pour rum sauce over hot bread pudding.
Recipe Source: Home & Garden TV , All In Good Taste
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