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Fuzzy-navel Bread Pudding
Recipe By :Ruth Kent Cook, Batesville, Ark. Serving Size :20 Cuisine : Main Ingred. : Categories :Desserts Nov/ Dec '97
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1 (17.3-ounc reduced-fat refrigerated buttermilk biscui 0 cups 1-inch cubed French bread about 8 [1-ou 1 cup raisins 1/2 cup packed brown sugar 1 large egg 2 cups skim milk 1 tablespoon lemon juice 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 (20-ounce) unsweetened crushed pineapple --undrained Cooking spray 1/4 cup reduced-calorie stick margarine 1/2 cup orange juice 1/4 cup amaretto --almond-flavored liqueur 1 (1-pound) powdered sugar
Preheat oven to 350º.Bake biscuits according to package directions; cool. Tear biscuits into 1-inch pieces. Combine torn biscuits, bread, and raisins in a large bowl; set aside.Combine brown sugar and egg in a bowl; beat at medium speed of a mixer until blended. Add milk, lemon juice, cinnamon, and vanilla; beat well. Add egg mixture and pineapple to biscuit mixture; stir until bread is moist. Spoon into a 13×9-inch baking pan coated with cooking spray; bake at 350º for 30 minutes or until set and lightly browned. Melt the margarine in a medium saucepan over medium heat; add orange juice and amaretto. Gradually add powdered sugar, stirring well with a whisk until sugar dissolves. Serve warm with bread pudding. Serving Size: 1 [2 1/4-inch] piece and about 2 tablespoons sauceSource: "Cooking Light, November/December 1997, p.166"Copyright: "© Cooking Light" Per Serving (excluding unknown items): 255 Calories; 3g Fat (9.8% calories from fat); 4g Protein; 54g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol;
394mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates.NOTES : "Bread pudding was a favorite when I was growing up. My mother would use leftover cold biscuits and whatever sandwich bread she had around her kitchen. This version reflects my mother's bread combination."-Ruth Kent Cook, Batesville, Ark.Nutr. Assoc. : 4041 20157 4680 0 0 0 0 0 0 3001 0 20100 0 2044 1191** This recipe can be pasted directly into BigOven for Windows. **
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Healthy Apple Bread Pudding
Recipe By : Serving Size :4 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 8 Pieces bread 4 tb Butter 3 Golden Delicious apples 2 tb Lemon juice 1 tb Grated lemon rind 1/2 c Honey 1 ts Cinnamon 1/4 ts Nutmeg 1 c Apple juice 1/2 Golden raisins 1/2 c Walnuts --optional
Spread bread with butter and toast both sides under a broiler. Cut bread into chunks. Place all ingredients in the slow cooker except walnuts. The amount of honey should be determined by tartness of apples. Set slow cooker on LOW and allow to cook for 5 to 6 hours. If possible, gently stir halfway through cooking process. If desired, stir in walnuts just before serving. From: "Duckie ®"
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Honey Bread Pudding With Honey Cream Sauce
Recipe By : Serving Size :8 Cuisine : Main Ingred. : Categories :The National Honey Board Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 8 cups day-old egg bread --cubed 3 cups milk 1 cup half-and-half 6 eggs --beaten 1/2 cup honey 1 tablespoon grated orange peel 1 teaspoon vanilla 1 teaspoon ground cinnamon 1 teaspoon Honey Cream Sauce --see recipe
Arrange bread in bottom of lightly greased shallow 2-quart baking dish. Beat remaining ingredients until well blended; pour over bread cubes in baking dish and let stand 1 hour or until liquid is absorbed by bread. Bake at
375ºF. 45 to 50 minutes or until knife inserted near center comes out clean. Recipe can be halved.Source: "The National Honey Board"S(Internet address): "** This recipe can be pasted directly into BigOven for Windows. **
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Irish Bread Pudding With Caramel-whiskey Sauce
Recipe By : Serving Size :12 Cuisine : Main Ingred. : Categories :Desserts International
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1/4 cup light butter --melted 1 (10-ounce) French bread baguette --cut into 1-inch thic 1/2 cup raisins 1/4 cup Irish whiskey 1/4 cups 1% low-fat milk 1 cup sugar 1 tablespoon vanilla extract 1 (12-ounce) evaporated skim milk 2 large eggs --lightly beaten Cooking spray 1 tablespoon sugar 1 teaspoon ground cinnamon Caramel-Whiskey Sauce
CARAMEL-WHISKEY SAUCE 1/2 cups sugar 2/3 cup water 1/4 cup light butter 2 ounces about 1/2 cup 1/3-less-fat cream cheese 1/4 cup Irish whiskey 1/4 cup 1% low-fat milk
Preheat oven to 350º. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at
350º for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain). Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 × 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350º for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce. Serving Size: 1 [3-inch] square and 2 tablespoons sauce++++++++++++++++++++To Make Caramel-Whiskey Sauce:Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.Yield: 1 1/2 cupsServing Size: 2 tablespoonsCuisine: "Irish"Source: "Cooking Light, March 1998, p.137"Copyright: "© Cooking Light" Per Serving (excluding unknown items): 369 Calories; 7g Fat (17.2% calories from fat); 8g Protein; 66g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 281mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 3 Other Carbohydrates.NOTES : Julie Kwan did try our recipe with the leftovers from her bread machine, but the results weren't the same. She says that she's found the definitive bread pudding with our recipe just the way it is.If desired, the Irish whiskey can be substituted with the following:. For the Irish Bread Pudding, substitute 1/4 cup apple juice for the Irish whiskey.. In the Caramel Whiskey Sauce, substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish Whiskey. Nutr. Assoc. : 0 20053 0 0 0 0 5403 0 3218 0 0 0 2130706543 0 0 0 0 0 20218 0 0** This recipe can be pasted directly into BigOven for Windows. **
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Maple Bread Pudding
Recipe By : Serving Size :8 Cuisine : Main Ingred. : Categories :Cooking Light 1995 Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 6 ounces Italian bread --cut into 1-inch cube Vegetable cooking spray 1 cups 1% low-fat milk 1/3 cup maple syrup 2 tablespoon sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 2 egg whites 1 egg 1/3 cup raisins
Arrange the bread cubes in a single layer on a baking sheet. Bake at 325 degrees for 10 minutes. Place bread cubes in an 8-inch square baking dish coated with cooking spray. Combine milk and next 8 ingredients in a medium bowl, and stir with a wire whisk until well-blended. Stir in raisins. Pour milk mixture over bread, tossing gently to coat. Let the mixture stand 40 minutes. Bake at 350 degrees for 1 hour and 10 minutes or until pudding is set.Source: "Cooking Light, March 1995, page 99"Copyright: "© Cooking Light" Per Serving (excluding unknown items): 169 Calories; 2g Fat (11.5% calories from fat); 6g Protein; 31g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol;
219mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.Serving Ideas : Serve warm.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0** This recipe can be pasted directly into BigOven for Windows. **
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Mexican Bread Pudding
Recipe By : Serving Size :6 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1 qt Water 1 lb Brown Sugar 1 3 in stick cinnamon 1 Whole Clove 6 sl Toast --cubed or equivalent Of leftover pound cake) 3 Bananas or apples --sliced 1 c Raisins 1 c Peanuts --chopped 1/2 c Blanched almonds --chopped 1/2 lb Monterey Jack cheese Cubed.
"This dessert is usually served during Lent. The combination of cheese and fruits may sound strange, but it's extremely popular in Mexico and I know many Americans who rave over it. Boil water, sugar, stick cinnamon an dclove together until syrupy. Butter a casserole generously and put in a layer of bread or cake cubes. Cover with a layer of banana or apple slices and sprinkle with some of the raisins, peanuts, almonds and cheese cubes. Repeat the layers until all ingredients are used. Remove stick cinnamon and clove from syrup and pour syrup over Per Serving (excluding unknown items): 361 Calories; trace Fat (0.8% calories from fat); 1g Protein; 93g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 5 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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Mw Bread Pudding
Recipe By : Serving Size :8 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 6 sl Bread --broken with c 2 c Milk 1 t Butter 1 1/4 Cup Sugar 2 Eggs 1/4 ts Salt 1/2 ts Cinnamon 1 t Vanilla 1/2 c Raisins
Heat milk and butter 3 minutes. Stir in beaten eggs and sugar. Add remaining ingredients. Pour over bread , I use a 9 in glass pie plate. Cook elavated for 7-8 mins on high.Use small glass dish to elevate plate. Remove from micro and let stand 5 mins. Topping 4 T Butter 1 c powerded sugar 1 oz. Rum or rum flavoring, which is what I use. Mix and pour over pudding. Hope you enjoy it. Haven't made one for a while, think I'll do it tomorrow. Jeannette in La. Per Serving (excluding unknown items): 185 Calories; 15g Fat (69.9% calories from fat); 4g Protein; 10g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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New Orleans Bread Pudding
Recipe By : Serving Size :16 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 10 oz French bread --stale crumbled 4 c Milk 1 1/4 Cup Sugar 3 Egg 2 ts Vanilla 1 c Coconut 1 c Pecans --chopped 1 c Raisins 1 t Cinnamon 1 t Nutmeg
Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9 x 12 or larger baking dish. Place into non-preheated oven. Bake at 350 for approx 1 hr 15 min until top is golden brown. Sauce: Cream butter and sugar over med heat till all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to taste, stirring constantly. Sauce thickens as it cooks. Serve warm over warm pudding, or cold over cold (or warm over cold etc.). Per Serving (excluding unknown items): 174 Calories; 8g Fat (41.1% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol;
149mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.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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Old-fashioned Vanilla Bread Pudding With Winter Fruit
Recipe By : Serving Size :8 Cuisine : Main Ingred. : Categories :Cooking Light 1996 Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1 piece vanilla bean --split lengthwise 1/2 cups 2% low-fat milk 1/2 cup boiling water 1/2 cup chopped dried mixed fruit 1/4 cup raisins 1 tablespoon margarine --melted 10 slices Italian bread --1/2" thick slices 6 Vegetable cooking spray 1 cup evaporated skimmed milk 1/2 cup sugar 1/8 teaspoon salt 1/8 teaspoon ground cinnamon 2 eggs 2 egg whites
Scrape seeds from vanilla bean; place the seeds and bean in a small heavy saucepan. Pour 2% low-fat milk into pan, and cook over medium-low heat to
180 degrees or until tiny bubbles form around edge of pan (do not boil). Remove from heat, and let cool; discard vanilla bean. Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain). Brush melted margarine over bread slices, and place bread on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly toasted. Arrange half of bread in an 8-inch square baking dish coated with cooking spray, tearing bread slices to fit dish, if needed. Spoon softened fruit and soaking liquid over bread; top with remaining bread. Combine the vanilla-milk mixture, evaporated milk, and next 5 ingredients (evaporated milk through egg whites) in a medium bowl; stir well with a wire whisk. Pour over bread, pressing gently to moisten. Cover dish, and place in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 30 minutes. Uncover and bake an additional 20 minutes or until set.Source: "Cooking Light, Jan/Feb 1996, page 100"Copyright: "© Cooking Light" Per Serving (excluding unknown items): 226 Calories; 4g Fat (17.2% calories from fat); 9g Protein; 39g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.Serving Ideas : Serve warm.Nutr. Assoc. : 5402 0 0 3129 0 0 0 0 0 0 0 0 0 0** This recipe can be pasted directly into BigOven for Windows. **
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Overnight Eggnog Bread Pudding With Apricot-whiskey Sauce
Recipe By : Serving Size :16 Cuisine : Main Ingred. : Categories :Dec '96 Pudding
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 20 (1/2-ounce day-old French bread --about 1/2 inch thick crusts removed 20 t Butter-flavored cooking spray 1 cup sugar --divided 1/2 cup golden raisins 3 large eggs 4 large egg whites 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 4 cups 2% low-fat milk 1 cup evaporated skim milk 1/3 cup whiskey 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon Apricot-Whiskey Sauce
APRICOT-WHISKEY SAUCE 2 cups apricot preserves --about 2 [12-ounce] jars 1/2 cup water 1/3 cup whiskey
Arrange one-third of bread slices in a single layer in a 13 × 9-inch baking dish coated with cooking spray. Coat bread lightly with cooking spray; sprinkle with 2 tablespoons sugar and 1/4 cup raisins. Repeat procedure; top with remaining bread slices. Sprinkle top layer with 2 tablespoons sugar; coat with cooking spray.Combine 1/2 cup sugar, eggs, and next 7 ingredients (eggs through vanilla); stir with a whisk until well-blended. Pour milk mixture over bread. Cover; refrigerate overnight. Combine remaining 2 tablespoons sugar and cinnamon; sprinkle over pudding. Bake at 350º for 1 hour and 10 minutes or until set. Serve warm. Drizzle with Apricot-Whiskey Sauce. Serving Size 1/2 cup pudding and 2 tablespoons Apricot-Whiskey Sauce++++++++++++++++++++To Make Apricot-Whiskey SauceCombine preserves and water in a medium heavy saucepan. Bring to a boil; cook 1 minute. Strain mixture through a sieve into a medium bowl; stir in whiskey.Source: "Cooking Light, December 1996, p.108"Copyright: "© Cooking Light"T(Baking Time): "1:10" Per Serving (excluding unknown items): 290 Calories; 3g Fat (8.7% calories from fat); 7g Protein; 56g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol;
231mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.Nutr. Assoc. : 594 0 0 4680 3218 3231 0 0 0 0 0 0 0 2130706543 0 0 2075 0 0** This recipe can be pasted directly into BigOven for Windows. **
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Panettone Bread Pudding
Recipe By : Serving Size :12 Cuisine : Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1 Loaf panettone bread Italian Christmas Cake Cut into 1 in. cubes 24 oz Carnation Evaporated milk 6 lg Eggs 1/2 c Granulated sugar 2 tb Butter --melted 1 ts Good quality vanilla Extract 1/8 ts Salt 3 1/2 oz Dark chocolate --chopped
Preheat oven to 350 degrees. Spray 11x7 inch baking pan with nonstick cooking spray. Place bread cubes in prepared pan. Place evaporated milk, eggs, sugar, butter, vanilla and salt together in large bowl. Blend well. Pour over bread cubes in pan. Sprinkle with chopped chocolate. Bake for
50-55 minutes, or until knife inserted in center comes out clean. From:** This recipe can be pasted directly into BigOven for Windows. **
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Pineapple-rum Bread Pudding
Recipe By : Serving Size :12 Cuisine : Main Ingred. : Categories :Desserts March '98
Amount Measure Ingredient -- Preparation Method
-------- ------------- -------------------------------- 1/2 cups cubed fresh pineapple 3/4 cup packed brown sugar 1/2 cup rum Cooking spray 8 cups 1/2-inch cubed French bread about 16 [1 3 cups 2% reduced-fat milk 1/2 cup packed brown sugar 1 tablespoon molasses 2 teaspoons minced peeled fresh ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 5 large egg whites 2 large eggs
Preheat oven to 325º.Combine the first 3 ingredients in a bowl, and toss gently to coat. Spoon pineapple mixture into a 13 × 9-inch baking dish coated with cooking spray.Place bread cubes in a single layer on a jelly-roll pan. Bake at 325º for 15 minutes or until toasted. Combine milk and remaining ingredients in a large bowl. Add bread cubes; toss gently. Let mixture stand 15 minutes. Spoon bread mixture over pineapple. Bake at 325º for 35 minutes or until pudding is set. Serve warm or at room temperature.Source: "Cooking Light, March 1998, p.110"Copyright: "© Cooking Light" Per Serving (excluding unknown items): 226 Calories; 3g Fat (11.5% calories from fat); 6g Protein; 40g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol;
194mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.Nutr. Assoc. : 20154 0 0 0 20157 20001 0 0 26086 0 0 0 3231 3218** This recipe can be pasted directly into BigOven for Windows. **
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