Microwavebreadpudding Recipes

MICROWAVE BREAD PUDDING

Steps:

• Spread half of the chocolate-hazelnut spread on 1 slice of bread, then spread the other half on a second slice. Lay a slice of the remaining bread on top of each to make 2 sandwiches. Cut each sandwich into 6 squares.
• In a large bowl, combine the half-and-half, cinnamon and eggs and whisk until fully combined. Add the sandwich squares and toss them around gently in the liquid to fully coat each square.
• Divide the sandwich squares between 2 microwave-safe mugs (6 squares in each), then divide the remaining liquid evenly between the mugs. Microwave on high until the bread pudding puffs up slightly and looks firmer, about 4 minutes. Caution, it will be extremely hot.

BREAD PUDDING IN THE MICROWAVE

Steps:

• Spread bread cubes evenly in an 8-inch round glass pan.
• Sprinkle with the sugar, salt, and raisins.
• Place milk in a 4-cup glass measuring cup and add the butter.
• Microwave on High for four minutes, until butter melts and milk is warm.
• Rapidly, stir in eggs with a fork or small whisk and combine well.
• Pour over bread.
• Microwave on Medium-High for 9 to 12 minutes.
• When cooked, centre may still be slightly soft, but does set up as pudding cools.
• Serve warm or chilled; your preference.

MICROWAVE BREAD

Steps:

• Butter a 1.5-quart microwave-safe glass loaf dish and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour.
• Microwave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.

MICROWAVE SPONGE PUDDING

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
• Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.

MICROWAVE BREAD PUDDING

Steps:

• In a large microwave-safe bowl, combine the cream, chocolate chips, cream cheese, sugar and butter. Cover and microwave on high for 2-3 minutes or until chips are melted; stir until smooth. Add the bread cubes; toss to coat., Place half of the bread mixture in a greased 8-in. square microwave-safe dish. Sprinkle with peanut butter cups; top with the remaining bread mixture. Microwave, uncovered, on high for 1-1/2 minutes or until peanut butter cups are melted. Serve warm.

MICROWAVE CHOCOLATE BREAD PUDDING

Steps:

• In a large bowl, combine the eggs, milk, and syrup. Gently stir in bread; let stand for 15 minutes or until bread is softened., Transfer to a greased 8-in. square baking dish. Microwave at 50% power for 18-22 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar and extracts; beat until soft peaks form. Serve with bread pudding. Sprinkle with candies if desired.

MICROWAVE BREAD AND BUTTER PUDDING

Steps:

• Cut the bread into fingers and layer them in the bottom of a small dish. (About 600 ml capacity).
• Add dried fruit.
• Whisk together the egg, milk, cream, vanilla extract and cream.
• Pour over the bread and let it sit for about 1 hour. If you don't have an hour it does not matter too much.
• Micorwave on medium power for 4 - 5 minutes until it begins to set at the edges.
• Let it stand for 5 minutes and then serve with cream or custard and a big grin.