CREAMY MAPLE BREAD PUDDING
This old-fashioned bread pudding,with the essence of maple, is the perfect end to a simple supper. Just about any kind of bread will do, but brioche, panettone, croissants or good white bread, along with anything nutty and/or grainy, is especially good.
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
- Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
- Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.
Nutrition Facts : Calories 232.7, Fat 12.4, SaturatedFat 6.9, Cholesterol 121.5, Sodium 209.1, Carbohydrate 25.8, Fiber 0.4, Sugar 15.9, Protein 5.1
MAPLE CARAMEL BREAD PUDDING
This cinnamon bread pudding is topped with warm caramel sauce. It's quick to prepare and incredibly delicious.
Provided by WebsByMegan
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut bread into 3/4 inch cubes. Arrange cubes in a 9x13-inch baking dish. Whisk together the eggs, egg white and sugar in a bowl. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture over bread.
- Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.
- Warm the caramel sauce; drizzle over the bread pudding before serving.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 64.4 g, Cholesterol 67.1 mg, Fat 6.4 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 383.9 mg, Sugar 35.2 g
RAISIN BREAD PUDDING I
A delicious, easy to make Bread Pudding. Enjoy!
Provided by Monica
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
- In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
- Stir in the bread cubes and pour into pie dish.
- Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 22.7 g, Cholesterol 63.2 mg, Fat 2.9 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 169.3 mg, Sugar 9.1 g
MAPLE BREAD PUDDING
Simple to put together, this comforting dessert has a pleasant maple flavor and aroma. My mouth is watering as I write.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the eggs, milk, syrup and butter; stir in bread cubes., Transfer to a well-greased 1-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep kettle; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a knife inserted in the center comes out clean, adding water to pan as needed., Let stand for 5 minutes before unmolding onto a serving plate; serve warm with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 392 calories, Fat 13g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 302mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
CINNAMON-RAISIN BREAD PUDDING
This simple Cinnamon-Raisin Bread Pudding is a cross between breakfast and dessert, and basically the best use of cinnamon-raisin bread ever. Super easy to make with just a few ingredients!
Provided by Amy
Categories Breakfast
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Lightly coat an 8x8 inch square baking dish with nonstick spray.
- Place bread pieces inside dish and drizzle with the melted butter.
- In a medium mixing bowl, combine eggs, milk, both sugars, vanilla, and cinnamon; whisk until well blended.
- Pour liquid mixture over bread, and lightly push down with a spatula (or your hands) until bread is covered and soaking up the egg mixture.
- Bake for 40-45 minutes, or until the top springs back when lightly tapped. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 268 kcal, Carbohydrate 37 g, Protein 7 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 177 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
MAPLE-RAISIN BREAD PUDDING
Steps:
- Place bread cubes in a greased 2-qt. microwave-safe dish. Sprinkle with brown sugar, raisins and cinnamon. , In a large bowl, whisk eggs, milk, syrup and butter until smooth. Pour over bread; gently press bread cubes into egg mixture. , Cover and microwave at 50% power until center is soft-set and a knife inserted near the center comes out clean, 10-12 minutes. Let stand 5 minutes. If desired, serve with additional syrup.
Nutrition Facts : Calories 398 calories, Fat 11g fat (5g saturated fat), Cholesterol 136mg cholesterol, Sodium 266mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 4g fiber), Protein 12g protein.
WARM MAPLE AND CINNAMON BREAD PUDDING
Take the flavors of a coffee cake, apply them to a bread pudding, and you get this warming custard, reminiscent of French toast and perfect for brunch or dessert. For the best results, let the custard soak into the bread for at least 4 hours before baking. This recipe is excerpted from Big Buy Cooking.
Provided by Tony Rosenfeld
Categories Dessert
Yield 8 to 10
Number Of Ingredients 11
Steps:
- Butter a 9×13-inch baking dish. In a medium bowl, whisk the milk with the eggs, vanilla, and 3/4 tsp. salt. In a mini chopper or food processor, pulse the walnuts with the brown sugar and cinnamon. Arrange half the bread slices in an even layer on the bottom of the dish; cut slices into small pieces to fill in the holes. Cover with half of the egg mixture, a third of the nuts, and a third of the maple syrup. Make another layer with the remaining bread and cover with the rest of the egg mixture, another third of the nuts, and a third of the maple syrup. Sprinkle with the rest of the nut mixture and maple syrup. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking. Position a rack in the center of the oven and heat the oven to 350°F. Let the bread pudding sit at room temperature while the oven heats. Bake until the custard starts to set, about 30 minutes. Loosely cover the pudding with foil to prevent browning, and cook for another 10 minutes. Let cool for 10 minutes and serve sprinkled with the confectioners' sugar, if desired.
Nutrition Facts : ServingSize 8 to 10
VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE
Categories Milk/Cream Egg Nut Brunch Dessert Bake Walnut Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For praline:
- Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)
- For bread pudding:
- Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.
PUMPKIN-MAPLE BREAD PUDDING
Steps:
- Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
- Toss together cubed raisin bread and pecans in the casserole dish; set aside.
- In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
- Preheat oven to 350 degrees F.
- Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
- Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
- Serve warm or at room temperature.
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- Combine half & half, sugar, eggs, vanilla and cinnamon in bowl; stir to blend. Pour over bread cubes. Bake 40-45 minutes or until center is set.
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- Preheat the oven to 350°F and grease a 1 1/2-quart casserole dish or six 10-ounce individual ramekins., Place the walnuts in a single layer on a sheet pan and bake for 8 to 10 minutes, until golden brown and fragrant.
- In a medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, maple flavor (or vanilla), nutmeg, and salt.
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