Berryyummybreadpudding Recipes

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BREAD PUDDING



Bread Pudding image

This delicious Bread Pudding is served with berries and a warm vanilla cream sauce. It's absolutely delicious and the perfect easy dessert for any occasion!

Provided by Lauren Allen

Categories     Dessert

Time 50m

Number Of Ingredients 10

2 cups half and half
2 Tablespoons butter
1 teaspoon vanilla extract
1/3 cup granulated sugar
pinch of salt
3 eggs (, beaten)
1/2 teaspoon ground cinnamon
1 loaf day old brioche bread or challah bread (, cut into 1-inch cubes, (about 7 cups))
1 1/2 cups fresh or frozen raspberries (, or your favorite type of berries)
Vanilla Cream Sauce (, for serving)

Steps:

  • (If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
  • Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
  • Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
  • Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11'' pan).
  • Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
  • Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
  • Serve warm or at room temperature.
  • Store leftover bread pudding in the refrigerator for up to 4-5 days.

Nutrition Facts : Calories 230 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 269 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

VERY BERRY BREAD PUDDING



Very Berry Bread Pudding image

It's said that "Necessity is the Mother of Invention," and that's how my version of bread pudding was created. I had never made one prior to having guests for dinner that requested a bread pudding for dessert. "No problem!", I thought, "How hard can it be to make?" I chose a classic Betty Crocker recipe, made it, served it, and couldn't eat more than a spoonful! My guests had no problem with it but for me, it was boring, mediocre and didn't hold my interest. Because my family refuses to eat raisins and I was so sorely disappointed in the original recipe, I spent a week with my cookbooks, pouring over them and taking notes from various recipes. I ultimately decided to treat each aspect of the bread pudding as a single unit: if I'd love to eat the custard, alone, than it was a winner. Same went for the bread: if it was such a great bread that I could eat it plain, then it had to be included. And since raisins were out, I decided to use mixed berries as a contrast against the custardy bread filling. And what came out of the oven was a winner! Because the pudding is so creamy and slightly sweet, the sharp tang of the berries just zipped right through the sweetness and burst onto your tongue, making you almost draw in your breath from the delicious contrast. Then, add the orange-flavoured whipped cream, which added another layer of distinct flavour to it, and it was a HIT...in our home! Is this the most economical bread pudding, using scraps of this and that? No. Is this the simplest of bread pudding recipes to create, dumping stale bread and milk together, toss in an egg or two, a handful of raisins and into the oven? No, again. But, this IS a bread pudding that will make you proud to serve it at your table. It's a bread pudding that treated each element with the respect that it deserved, creating a quality dessert. So, if you want a slightly more upscale version of a bread pudding that is sure to wow your family, please try my version, that will become our standard from now on. And yes!, the temperature is correct: it's 335 degrees; I split the difference between 325 for custard and 350 for cake. This way, the bread browns nicely but the custard doesn't overbake. Enjoy!

Provided by The_Swedish_Chef

Categories     Dessert

Time 1h30m

Yield 4-6 bowls

Number Of Ingredients 15

2 cups frozen berries, mixed (I used 1/2 cup each of blueberries, raspberries, strawberries and black raspberries. Using frozen fr)
6 cups bread (I used Hawaiian Brand bread dinner rolls (6 cups of torn rolls, 1-inch x 1-inch. My rolls were 2.5-i)
2 cups milk (I use 2% milk. I've tried it with Half & Half and whipping cream and they are too heavy for this des)
2 eggs
2 egg yolks (freeze the 2 egg whites for frosting or angel food cake)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract (do NOT go overboard with the almond, a little goes a long way!)
1 pinch salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup heavy whipping cream, chilled
3 -4 tablespoons powdered sugar, sifted free of lumps
1/4 teaspoon vanilla extract
1/16 teaspoon boyajia orange oil (I have measureing spoons that are labeled "pinch, dash and smidgeon". The smidgeon one is 1/32 tsp. )

Steps:

  • NOTE: I have found that people tend to fight over the browned top crust of bread pudding so I solved that problem by baking mine in a 10" round x 4" deep Pyrex casserole, ensuring everyone of receiving a large portion of browned pudding with enough soft pudding underneath. This meant that I had to use a 17" x 13" x 2" deep broiler pan for the Bain Marie or water bath. If you choose to use a different size baking dish, results may vary, such as a longer baking time. My bread pudding ended up being 2.5" deep.
  • Directions for bread pudding:.
  • Preheat oven to 335 degrees. Fill tea kettle with enough water to fill a 13" x 17" pan, half way up with boiling water. Bring water to boil, then turn down heat to a simmer, for later use. Butter the casserole dish; set aside.
  • Place the 2 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk heat in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.
  • Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)
  • Gradually add the sugar, vanilla and almond extracts, ground cinnamon, ground ginger and salt, beating only until well mixed.
  • Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called "tempering", making sure that your eggs don't "scramble" in the pan from the heat of the milk! Set aside custard mixture.
  • In a large bowl, tear the Hawaiian rolls apart into large chunks, totaling 6 cups. Using a large mesh strainer, pour your custard mixture slowly over the bread roll cubes. (Straining the custard catches any lumpy egg whites.) Stir very gently, making sure that the bread rolls are all thoroughly coated. Allow to rest in the bowl for 10 minutes. Stir twice.
  • While the bread is soaking up the custard, measure out your frozen berries. I'm lucky enough to have a deep freezer so I have individual bags of the berries, but a quality brand of mixed berries with blueberries, strawberries, raspberries and black raspberries can be used. They should NOT be mashed!
  • Gently fold the 2 cups of mixed frozen berries into the custard/bread mixture. Pour this into the prepared casserole dish, using a spoon to make sure that the berries are well distributed and that the raspberries are pushed down into the custard, to fill their little centers.
  • Place the casserole dish into the broiler pan and place this into the oven, leaving the oven door open. Carefully pour the hot, boiling water into the pan, going up to 1/2 the height of the casserole. NOTE: PLEASE BE CAREFUL! I have a long-necked tea kettle so there is no risk of burning myself. However, if you feel more comfortable filling the broiler pan with the hot water prior to placing it into the oven, do what makes sense for YOU!
  • Bake for 50 to 60 minutes until a sharp knife inserted 1 inch into the middle of the custard comes out clean. Carefully remove the broiler pan and place on a heat-proof surface. Lift the casserole out of the water, place it on a wire rack and cool for 1 hour or until a comfortable eating temperature. Allow water in broiler pan to cool, dump out when safe to the touch.
  • Serve warm, cool, cold. Plain or with topping of choice. Just enjoy it, however you please!
  • Directions for Orange Whipped Cream:.
  • Have ALL of your ingredients and equipment ice cold! I store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in there, too. (Sifting the powdered sugar after you've measured it eliminates nasty sugar lumps!)
  • Remove bowl, beaters, whipping cream and powdered sugar from the refrigerator. Insert beaters into machine, shake whipping cream multiple times to integrate the butter fat; pour into the bowl.
  • Starting out at the lowest speed, beat whipping cream until it slightly thickens. Starting out at a lower speed prevents splashing all over.
  • Once cream begins to thicken, increase speed to medium high and whip until soft peaks begin to form. Increase speed to high and slowly add the powdered sugar to the whipped cream, being sure to reach all corners of the bowl if doing this with a hand mixer.
  • When firm peaks have formed, add vanilla extract and 2-3 drops of orange oil (or orange zest) and blend only until combined, about 10 seconds.
  • Serve a dollop of this on top of the still warm Very Berry Bread Pudding. The whipped cream is also good in your coffee, with a dash of cinnamon!

BREAD PUDDING WITH BLUEBERRIES



Bread Pudding With Blueberries image

This is a cross between my two favorite breakfast foods: french toast and blueberry muffins! This recipe has less sugar than a lot of other bread puddings I have seen which I love about it, and wheat bread works fine too. You can add the optional cinnamon sugar topping for an extra sugary crunch before baking, or it is great with cinnamon syrup or vanilla sauce over the top!

Provided by Quiltingqueen

Categories     Dessert

Time 50m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 10

5 cups dry bread, cubed
1 cup fat-free half-and-half
4 eggs
3 tablespoons sugar
1 teaspoon cinnamon
1 dash salt
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 cup blueberries
1/4 cup cinnamon sugar (optional)

Steps:

  • With a whisk, combine half and half, eggs, sugar, cinnamon, salt, vanilla and almond extract in a large bowl.
  • Add bread cubes and stir until well coated.
  • Fold in blueberries.
  • Pour mixture into a greased 8x8 pan.
  • Sprinkle 1/4 cup cinnamon sugar evenly over the top.
  • Bake at 350 for 35-40 minutes or until a knife inserted into the center comes out clean. (For firmer consistency, baking time may be a little longer).
  • Serve with cinnamon syrup or vanilla sauce.

Nutrition Facts : Calories 317.9, Fat 7.6, SaturatedFat 2.5, Cholesterol 189.1, Sodium 485.5, Carbohydrate 49.7, Fiber 2.6, Sugar 18.9, Protein 12.5

YUMMY BREAD PUDDING



Yummy Bread Pudding image

A yummy, easy to make bread pudding. A great dessert or good for Breakfast. I have been making this for some time my family loves it served with whiskey sauce (I included the recipe for the sauce).

Provided by Barb G.

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

6 slices dry bread (I like to use Bread with nuts and seeds in it)
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup butter
1/2 cup sugar
1/2 cup half-and-half or 1/2 cup coffee creamer
1/4 cup whiskey

Steps:

  • Preheat oven to 350°F.
  • Break bread into small pieces into an 8 inch square baking pan.
  • Drizzle melted butter over bread.
  • Sprinkle with raisins, if desired.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla.
  • Beat until well mixed.
  • Pour mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Bake 45 minutes, or until the top springs back when lightly tapped.
  • I like to serve it with a whiskey Sauce: Cook together for just a few minutes, VERY GOOD.

BERRY BREAD PUDDING



Berry Bread Pudding image

Make and share this Berry Bread Pudding recipe from Food.com.

Provided by litldarlin

Categories     Dessert

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup raspberries or 1/2 cup blueberries
1/4 cup sugar
2 teaspoons sugar
1 teaspoon cornstarch
1 cup French bread, cubed
1/2 cup half-and-half cream
1 large egg
1/2 teaspoon vanilla
2 tablespoons sugar
1/2 teaspoon cornstarch
1/4 cup heavy whipping cream
2 tablespoons butter
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F
  • Combine berries, 1/2 teaspoon sugar and 1 teaspoon cornstarch in small bowl; spoon into 2 buttered (8-ounce) custard cups.
  • Place bread cubes over berries.
  • Combine 1/4 cup sugar, half & half, eggs and vanilla in medium bowl with wire whisk; mix well.
  • Pour over bread cubes.
  • Gently press down on bread so cubes absorb egg mixture.
  • Sprinkle bread cubes with remaining sugar.
  • Place custard cups into ungreased 9x9-inch baking pan.
  • Place baking pan on oven rack; pour boiling water into pan to within 1 inch of top.
  • Bake for 45 to 50 minutes or until top is lightly browned.
  • Remove custard cups from baking pan.
  • Meanwhile, combine 2 tablespoons sugar and 1/2 teaspoon cornstarch in 1-quart saucepan.
  • Gradually stir in whipping cream until smooth.
  • Add 2 tablespoons butter.
  • Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a full boil (5 to 8 min).
  • Boil 1 minute.
  • Remove from heat; stir in 1/2 teaspoon vanilla.
  • Serve warm with warm bread pudding.
  • TO MAKE AHEAD: Prepare bread pudding as directed above.
  • Cover; refrigerate 8 hours or overnight.
  • Bake, uncovered, as directed above.

Nutrition Facts : Calories 686.6, Fat 34.1, SaturatedFat 19.7, Cholesterol 199.4, Sodium 543.3, Carbohydrate 84.4, Fiber 3.9, Sugar 43.9, Protein 11.7

BERRY BREAD PUDDING WITH VANILLA CREAM SAUCE



Berry Bread Pudding With Vanilla Cream Sauce image

Make and share this Berry Bread Pudding With Vanilla Cream Sauce recipe from Food.com.

Provided by NolansMom

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 17

1 (16 ounce) French bread, loaf cubed
1 cup frozen raspberries (do not thaw)
1 cup frozen blackberrie (do not thaw)
4 large eggs, lightly beaten
2 1/4 cups milk
1 cup sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoons melted butter
2 tablespoons sugar
2 cups whipping cream
1 cup sugar
2 tablespoons all-purpose flour
1/2 cup butter
1 teaspoon vanilla extract

Steps:

  • Arrange half of bread pieces in a lightly greased 11x7 inch baking dish.
  • Arrange frozen berries in a single layer over bread.
  • Top with remaining bread pieces.
  • Whisk eggs and next 6 ingredients until smooth.
  • Slowly pour egg mixture over bread, pressing down with a wooden spoon until bread absorbs mixture.
  • Let stand 20 minutes.
  • Bake covered at 350° for 30 minutes.
  • Uncover, brush evenly with 2 tablespoons melted butter.
  • Sprinkle evenly with 2 tablespoons sugar and bake 30 more minutes or until set.
  • Remove from oven and let stand 30 minutes.
  • Serve with Vanilla Cream Sauce.
  • ****Vanilla Cream Sauce Directions.
  • Stir whipping cream, sugar, and flour together in a saucepan.
  • Add butter and cook stirring constantly, over medium heat until mixture is slightly thickened.
  • Remove from heat and stir in vanilla.
  • Serve warm.

Nutrition Facts : Calories 705.1, Fat 39.3, SaturatedFat 23.4, Cholesterol 200.2, Sodium 464.2, Carbohydrate 80.5, Fiber 3.4, Sugar 50, Protein 10

BERRY BREAD PUDDING



Berry bread pudding image

This is SO good. This recipe is from Abby Mandel's 'Weekend Cook' column that appeared in the Chicago Tribune's Home section about 9 years ago. Chill time is 4 hours.

Provided by Hey Jude

Categories     Dessert

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

1 pint strawberry, hulled
1/2 pint raspberries
2 -4 tablespoons sugar
3 cups challah or 3 cups other bread, cut in 1/2 inch cubes
low-fat vanilla frozen yogurt or ice cream

Steps:

  • Puree strawberries and raspberries with 2 T.
  • of the sugar in blender or food processor; mixture should be a bit tart.
  • Add remaining sugar as desired.
  • Let stand at room temperature 1 hour.
  • Toss bread cubes with berry mixture in 1 1/2 qt bowl.
  • Let rest until all liquid is absorbed, about 10 minutes, tossing often.
  • Divide mixture among four 3/4-cup souffle dishes with circle of parchment or wax paper on the bottom of each dish; press down on the mixture with back of a spoon.
  • Place dishes on baking sheet; drape dishes with plastic.
  • Weigh dishes down (easily done by stacking two and weighting top dish with an unopened 14 1/2-oz. can).
  • Refrigerate 4 hours or overnight.
  • Run a knife around edge of each dish.
  • Invert onto dessert plates.
  • Serve with a dollop of whipped cream, yogurt or ice cream.

Nutrition Facts : Calories 73.2, Fat 0.5, Sodium 1.3, Carbohydrate 17.8, Fiber 4.3, Sugar 12.2, Protein 1.1

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