Showing posts with label bread pudding. Show all posts
Showing posts with label bread pudding. Show all posts

Wednesday, August 19, 2015

Summer Bread Pudding

I am a huge fan of bread pudding, but I have to say, I don't think I have ever made it or eaten it during the summer. It has always seemed to be a fall or winter type of dessert. Until today! I made this Summer Bread Pudding with angel food cake, so it's a bit lighter, and fresh peaches because well,  fresh peaches!! I baked the bread pudding in individual dishes, but it would be great in a large pyrex dish too! The next time I make this I might add a light drizzle of vanilla sauce over the top right before serving. That would be good!
Summer Bread Pudding w/ angel food cake and peaches
Summer Bread Pudding

Thursday, February 12, 2015

Chocolate Bread Pudding/Day 11 of 14 Days of Valentine's


Chocolate Bread Pudding is the perfect Valentine's Day treat because it is 
rich, and decadent! Then there's the chocolate! It's also such a 
                             comfort food. Few people can resist it.  This dessert takes some time to                                     make, but it can be made the day before you want to serve it, so the pressure is off!

Chocolate Bread Pudding
Chocolate Bread Pudding w/ Chocolate Sauce

Saturday, April 5, 2014

Chocolate Mint Bread Pudding

Spring is in the air and so is mint. Of course chocolate is always in season in my kitchen, so I put the two together to make this decadent Chocolate Mint Bread Pudding. The mint comes from Oreo Mint Fudge Cookies, my newest, yummy addiction. Add semi sweet chocolate chunks, and you have a rich, tasty bread pudding that you can't get enough of.
bread pudding, mint and chocolate
Chocolate Mint Bread Pudding

Monday, February 10, 2014

Chocolate and Cherry Cake Pudding from an "oops"!

Every once in a while, I find myself facing a dilemma because I have made some food, usually from a recipe I am trying to create myself, or put my spin on, and some where along the way it goes all haywire! So, my dilemma is ~ what do I do with the food that didn't work out? In this case, the food in question is 24 mini cupcakes that I made with a new to me recipe from a cook book I received for Christmas. I changed it a little, and added a red swirl into the batter, and they looked great. Then I took a bite~very dry and not very good! So disappointing! The only thing I could think to do is make bread pudding, but from a cake? I wasn't too sure. I read a little bit about cake puddings and if they could be done. The consensus was that they were often soggy because cake absorbs so much more of the milk than bread does. But, I thought it was worth a try. So I cut the cupcakes into small pieces and left them to dry out. I made a basic bread pudding, with a few additions, and it is very good. It is rich and has the deep flavors that are found in bread puddings. I added cherry infused dried cranberries and milk chocolate chips, and I am so happy I could turn my "oops" in a "yum"!

 Chocolate and Cherry Cake Pudding
 23 mini Cupcakes-baked
4 Eggs
2 cups Heavy Cream
1/3 cup Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Vanilla
dash Salt
1/3 cup Cherry infused Dried Cranberries
1/3 cup Milk Chocolate Chips

Preheat oven to 325 degrees.
These are the cupcakes I started with. They look so pretty,
but they don't deliver on taste. So, on to Cake Pudding!
Cut the cupcakes into small pieces.
In your mixing bowl, add the eggs, cream, sugar,
cinnamon, vanilla, and salt.
Beat together and mix well.
Fill your ramekins 1/2 full with cupcake pieces.
Add chocolate chips and cherry cranberries.
Add more of the cupcake pieces and more chocolate chips 
and cherry cranberries. All of these things are 
divided between the number of ramekins you use. I used 3,
and they are 5 ounces each. You may get more or less,
depending on the size of your ramekins. You can also 
use an 8'x8" baking dish also.
Fill the ramekins with the egg and cream mix.
Fill to the very top.
Ready for the oven. 
Cook for 40-45 minutes. They are done when 
you can insert a knife in the center, and it comes out clean.
Let cool slightly. Eat when warm.
These would be great for your Valentine's Day dinner!

Thanks for dropping by The Freshman Cook today!
I am so glad you did!

Tuesday, February 26, 2013

Chocolate and Cherry Bread Pudding!

Today I am visiting over at Kristen's blog, Frugal Antics of a Harried Homemaker! Stop by and visit! I brought my Chocolate and Cherry Bread Pudding today as part of Kristen's "Solid Month of Chocolate"! I am a lover of all things bread pudding and chocolate, and this is one of the tastiest I have ever eaten!
 I love baking bread pudding in individual dishes!
  
I used Challah bread for a rich taste.....
cherries,
and Callebaut milk chocolate !

To get the recipe for this Chocolate and Cherry Bread Pudding
stop by and visit at Kristen's blog,
While you are there, check out all the other
 incredible, yummy recipes for Kristen's 
Solid Month of Chocolate!
You can never have too much chocolate,
or recipes that use it!

Thanks for joining me today!

Tuesday, May 22, 2012

Apple and Raisin Bread Pudding

 I got the best Mother's Day present ever last week, when my son surprised me by coming home from school earlier than I thought he would! I really did not expect to see him until sometime before school starts again in August. I miss him terribly, and he is so far away, but I know he has his own life at school and with summer school and working, I never get to see him enough! So, imagine my surprise when he walked in the front door around 5 pm on the Friday before Mother's Day. BEST MOTHER'S DAY EVER!  I had such fun cooking all his favorites, and spoiling him with treats while he was here. One of those treats was bread pudding. Bread pudding has long been a favorite of mine, but my son likes his a little different than I do. So, I made it two different ways, making small personal servings. I made mine and my husbands with apple chunks and golden raisins. My son likes his plain, no apples or raisins, and we all like it topped with ice cream. I used some bread that I bought a while ago. It is called Kings Hawaiian Sweet Sliced Bread. Now, I love the rolls, but the bread was way to dense for our taste, so I just froze it because I thought it would make great bread pudding. Plus, I have a hard time throwing something away that I just bought.!

Apple and Raisin Bread Pudding
I used 6 ounce ramekins, and this recipe makes 4.
I also made it with 8 ounce ramekins, and the recipe makes 2.

Kings Hawaiian Sweet Bread
2/3 cup Sugar
1/4 cup Butter
2 Eggs
1 cup Whipping Cream
1/2 Granny Smith Apple
3 tablespoons Golden Raisins
2 teaspoons Vanilla
Dashes of Cinnamon
Cut 2-3 slices of bread into cubes.
Fill the ramekin to the top with the cubes.
Cut the 1/2 apple and cut into small bite size pieces.
Place into each ramekin.
Preheat your oven to 325 degrees.
Beat the sugar and butter till creamy.
Add your eggs, and beat until fluffy.
Stir in the whipping cream and vanilla.
Distribute the raisins evenly over the bread and apple.
Pour the egg mixture into each of the ramekins, filling
to the top. Push the bread, apple, and raisins
down into the mix, so everything is covered.
Sprinkle cinnamon over each of the mixtures.
Make a water bath, also called a bain marie, to cook the 
 bread pudding. This is a french technique designed to cook delicate dishes
 such as custards and sauces without breaking or curdling them.
 It can also be used to keep cooked foods warm.
To do this, place the ramekins into a 
baking dish that will hold all 4, or 2 if you are 
making the larger servings. 
Boil some water, and pour the boiling water into the baking dish,
so you end up with approx. 1" of water in the dish.
Bake for 40-50 minutes. Check the puddings at 35 minutes by
placing a toothpick in them. If it comes out clean,
they are done. Carefully remove the dishes from the hot water.
Serve warm with a scoop of ice cream, or....
serve plain.
Warm or cold, it is delicious!
Enjoy!

Thanks for joining me!

The Freshman Cook can be found at these parties:
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Friday Favorites 


Tuesday, November 15, 2011

Pumpkin and Cranberry Bread Pudding

I love Bread Pudding. It's such a comfort food. The first time I discovered the love of my dessert life,  I was 22 years old and I had just moved to Las Vegas. My soon to be husband and I went to eat at the Golden Nugget Buffet. I remember that at the end of a long line of desserts, sat this huge, gorgeous, barrel looking, copper chafing dish. I was so curious as to what in the world could be so incredible that it would warrant this special station at the buffet. So, I went to look.  What I found ruined me forever for all other desserts, and helped me gain 10 pounds! In this beautiful dish sat the most incredibly, delicious, gorgeous bread pudding ever. I couldn't get enough of it. Filled with moist, cream soaked bread; rich, eggs; plump golden raisins and the spicy, sweet aroma of cinnamon I was in heaven! I had to know how to make this. And so began my quest. I tried every bread pudding recipe I could get my hands on. There are a lot of them out there. I have yet to discover one as good as the bread pudding I had so many years ago. But, I keep trying. I heard that the recipe went away when the hotel was sold back in 2000. The rumor was that the old recipe belonged to the owners mother, and it was not sold with the hotel. I have seen some Golden Nugget Bread Pudding recipes floating around blog world, so I am going to have to get to work investigating and verifying their authenticity. It's the least I can do!!
     Meanwhile, I HAD to make this Pumpkin and Cranberry Bread Pudding. It's perfect for this time of year, and it is so good. Try it!
Pumpkin and Cranberry Bread Pudding
4 large eggs
1 cup packed Light Brown Sugar
3 tablespoons Light Brown Sugar
1 cup Milk
1 cup Heavy Whipping Cream
15 ounces Solid Pack Pumpkin
2 3/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
3/4 teaspoon Ground Allspice
5 1/2 cups Crusty Italian Bread
1 1/2 cups Dried Cranberries
Ice Cream
Preheat your oven to 325 degrees. Spray a 7" X 11" pan.
Put your 4 eggs in a bowl, and ....
whisk until they are frothy and smooth.
Add the brown sugar and....
 whisk together until the sugar dissolves.
Whisk in the milk, cream, and pumpkin.
Whisk in the cinnamon, ginger, and allspice.
Blend all together.
Start cutting your bread and...
Cut into 1/3" cubes.
I didn't remove the crust, but you could if you would like.
Pour the cubed bread into your pan.
Pour your mix into the pan on top of the bread.
Add the cranberries.
Mix completely.
If the bread wants to pop out of the mix and
float to the top, just push it down with a
spatula. It will stay under the mix as it becomes saturated.
I used gloved hands to make sure the bread
is thoroughly soaked, and everything is mixed well.
Bake for 25 minutes.
Pull from oven for a minute and
sprinkle the 3 tablespoons of light brown sugar on the top.
Pop back into the oven and
cook for an additional 20-25 minutes.
Cool on a wire rack for 15 minutes.
Serve plain, or with whipped cream or how about...
topped with ice cream!
It's delicious any way you serve it.



Thanks for joining me today at The Freshman Cook.
and reading my stories!
See you tomorrow!


Saturday, September 3, 2011

Apple Bread Pudding w/Vanilla Sauce

Apple Bread pudding is this weeks fruit inspired dessert. Bread Pudding has long been a favorite of mine, and adding the apples definitely brings it up a notch! Comfort Food at it's best.!!
Apple Bread Pudding
3 cups Whipping Cream
4 tablespoons unsalted Butter
1 1/2 teaspoons Ground Cinnamon
1/2 cup + 1 tablespoon Sugar
pinch Salt
8 slices French Bread
3 eggs
2 Granny Smith Apples
1/2 cup Golden Raisins
Preheat your oven to 350 degrees.
Pour the whipping cream into a saucepan.
Put the heat on low.
Add the butter.
Add 1 teaspoon of butter.
Add 1/2 cup sugar and pinch of salt.
Heat until the butter melts.
Using a 2 quart baking pan, butter the pan.
Tear the slices of bread into bite size pieces, 
and place them in the baking dish. They should not be
all the same size. This is a rustic dessert. It should
look homemade!
Place all the pieces in the pan.
Go bake to your sauce on the stove. Using a whisk,
mix the ingredients together. The butter should be
melted by now. Mix to make sure the cinnamon
is fully mixed, and not in clumps.
Pour the saucepan of cream over the bread in the baking dish.
Let the sauce and bread sit for a few minutes, but push 
down any pieces of bread that want to pop up
and not stay submerged.
Put the three eggs in a bowl,
and whisk them like you would for 
scrambled eggs. (Not real hard, but enough so the
whites and eggs are together)
Pour the eggs in the bread and cream mix. Stir it in.
Peel the apples.
 Core the apples with a corer, or cut around the core
as I did. You will end up with 4 quarters from each 
apple. Then slice the quarters.
Cut each quarter into 4 pieces.
Here are all your apples.
Sprinkle the apples and raisins over the mix in the pan.
Push the apples and raisins down into the mix.
We need to make a water bath to cook the bread 
pudding. To do that, place the baking dish with the
bread pudding in it inside a larger dish. The larger dish
has to have enough room to hold water.
 Pour water in to the larger pan so that it surround the smaller pan,
and pour it so that it is within 1"  of the top.
In a small bowl mix together the 1 tablespoon of sugar
and the 1/2 teaspoon of cinnamon.
Thoroughly mix.
Sprinkle the mix over the top of the bread pudding.
Bake for 40 -60 minutes. To test, slide a knife in to the center.
If it comes out clean~it is done.
Vanilla Sauce
1 tablespoon Cornstarch
2 tablespoon Butter
1/2 cup Sugar
1 cup Boiling Water
1teaspoon Vanilla
Boil water in a different pan or tea kettle.
In a saucepan, add sugar and cornstarch.
Add the boiling water to the pan.
Simmer for 5 minutes, then add butter and vanilla. 
Turn heat up to medium. Let heat until sauce thickens.
Pour sauce over bread pudding for a delicious treat.
Enjoy!

Thanks for joining me today!
I hope you enjoyed all of our fruit inspired dishes.

Next week I will be featuring some of my
Las Vegas Favorites!

See you tomorrow!