BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
GOLDEN CASTLE PUDDING
I participated in a recent swap and my partner, *maryL* sent me 2 wonderful cookbooks. This recipe was in the one entitled "Family Cooking". Using my trusty scale, I converted the ingredients list to US measurement and served this pudding to dinner guests and everyone raved. Warning: It is very sweet!
Provided by PaulaG
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cut circles of parchment paper to fit the bottom of 4 (5 oz) ramekins.
- Spray the ramekins with non-stick cooking spray and place the circles in the bottom.
- Mix together the flour, baking powder and salt; set aside.
- Cream the butter and sugar until pale and creamy; stir in vanilla.
- Gradually beat in beaten eggs, alternating with 1 tablespoon of flour; beating well after each addition.
- When the mixture is smooth, add any remaining flour and fold in gently.
- Add a tablespoon of water and mix to form soft dough that will drop easily off a spoon.
- Divide the mixture among the 4 ramekins, place on baking sheet and bake in a preheated oven for 25 minutes or until firm and golden brown.
- Allow the puddings to stand for 5 minutes; run a sharp knife around sides and turn out on dessert plate, discarding paper.
- Heat the syrup or honey and pour over the puddings; garnish with a couple of tablespoons crème fraiche or ready-made custard.
Nutrition Facts : Calories 614.4, Fat 36.6, SaturatedFat 22.2, Cholesterol 195.2, Sodium 646.9, Carbohydrate 67.2, Fiber 0.8, Sugar 31.2, Protein 6.8
CASTLE PUDDING
Quick and easy. My sons love these! If you don't have self raising flour, you can substitute 1/2 cup all-purpose flour, 3/4 teaspoon baking powder and 1/2 teaspoon salt.
Provided by Saturn
Categories Dessert
Time 12m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Grease 5 personal sized ramekins (the little ones).
- Cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well.
- Spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla (yes, 1/4 CUP of vanilla) and hot water to the remaining mixture.
- Top up each ramekin and swirl the two mixtures together with a spoon.
- Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 minutes. Careful! The ramekins are HOT.
- Allow to stand 1-2 minutes prior to serving.
- Turn over onto a plate. They should drop out with a little bit of tapping.
Nutrition Facts : Calories 219.8, Fat 10.6, SaturatedFat 6.2, Cholesterol 67.2, Sodium 86.5, Carbohydrate 22.4, Fiber 0.5, Sugar 12.1, Protein 3
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