Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
I had some stale bread that needed using up today, along with some bananas that were ripening. I knew I could use two of the bananas up in another kind of bake, but I wanted to do something different with the one.
I am not a big bread eater most of the time. I only ever rarely eat it, and then it is always whole wheat, and usually as toast. I had bought this loaf of white bread when Eileen and Tim were here one day because they only eat white bread.
If I had a large freezer, I simply would have frozen it to use another time, but alas . . . I only have the top of my refrigerator freezer at this point in time. I have given the birds lots of my bread over the past few months.
Today I thought I could use at least some of this to make some sort of dessert and with the banana involved, a chocolate and banana bread pudding came to mind. And why not!
I wish you could have seen this when it first came out of the oven. The bread and custard had all souffled up and looked like a pretty flower.
All puffy and tall, golden brown. Buttery golden brown. Alas, what goes up usually comes down in a very short time so I was unable to get a photograph. You will just have to take my word for it!
It was indeed, extremely pretty. I love recipes like this one, where you can use up things you have in your house. I hate waste.
Bread puddings and the like are the perfect use for stale bread, as is French toast. A bread pudding is actually like a baked French toast in almost every way.
Or you could say French toast is fried bread pudding. Its all in how you look at it I guess!
Today I used Villagio Classic Italian White Bread. The slices were nice and thick. Brioche would also work very well. Mmmm . . . especially chocolate chip brioche, but I digress.
This is a bread and butter pudding, in that the slices of bread are buttered on one side before layering them in the dish. I cut them in half and used a glass pie dish, placing half of them in buttered side up, and sprinkled with cinnamon
They looked like a flower laying there in the pie dish. I covered the first layer of bread with sliced banana. Not too thin, each slice being about 1/3 of an inch thick. Then I sprinkled semi-sweet chocolate chips over top.
Bananas and chocolate go so well together. I wouldn't use milk chocolate here. It would be too sweet with the banana. Just my opinion.
I thought semi sweet would work much better. Trust me on this.
I placed the remaining half slices of bread over top of the banana and chocolate chips, again sprinkling them with ground cinnamon.
I placed them slightly askew from the bottom layer so that there were no real gaps right through to the bottom of the dish if that makes sense.
A rich custard then gets poured over top. This, too, is simple. Just beaten milk and cream, eggs and some brown sugar.
I used full fat milk. I mean there is cream, so what the heck. Why not use whole! Desserts are suppose to be a tad bit indulgent.
You want to whisk these together until the sugar melts completely into the liquid. You could add a touch of vanilla if you wanted to, or a bit of vanilla and lemon, but I did not.
Pour this over the bread, making sure that every slice gets some on it.
I then used the back of my wooden spoon to smush them down a tiny bit. Making sure each and every scrap of the bread was soaked or soaking.
Submerge it as well as you can, but don't compact it, if that makes sense. (And I hope that it does!)
I didn't bother putting any chocolate chips on top. I knew that the oven temperature would only burn them, or cause they to dry out too much. I don't like chocolate chips that are burnt and dried out.
I also don't think any other kind of chocolate chip would work as well as the semi sweet. You could chop up semi sweet chocolate or even dark chocolate, but make sure it is a good quality chocolate.
I sprinkled it with a final but of freshly grated nutmeg and then just left it sitting for half an hour so that a lot of the custard could be absorbed. Makes for a lovely soufflé like finish, in my opinion.
This is a pudding that loves to be served with lashings of something creamy. Vanilla ice cream. Pouring cream. Custard sauce.
I decided to serve it with lashings of cream. Yes, there is only me. Don't judge me, lol. I already judge myself.
This is pretty indulgent and difficult to resist. A once in a blue moon treat perhaps.
My problem is I have far too many of those. Blue moon treats that is, but at this stage of my life, I figure a bit of indulgence every now and than won't hurt.
Do you know what you can do with leftover bread and butter pudding? Pop it into the refrigerator and let it get really cold. Then cut it into slabs.
Fry the slabs in hot butter and then serve it hot, drizzled with maple syrup, with some berries scattered over top for breakfast. Just saying. Not that I am going to do that.
But a gal can dream can't she? Dreams cost nothing. Enjoy!
Banana Bread Pudding
Yield: 3
Prep time: 10 MinCook time: 40 Mininactive time: 30 MinTotal time: 1 H & 19 M
You can use Brioche bread for this delicious pudding or ordinary white bread. Delicious served warm with vanilla ice cream, pouring cream or custard sauce. Simply double the ingredients to serve six.
Ingredients
- Softened butter to butter the bread and grease the casserole dish
- 5 thick slices of bread, you can leave the crusts on
- 1 banana, peeled and sliced
- 1 tsp ground cinnamon
- 4 TBS semi-sweet chocolate chips
- 3/4 cup (180ml) whole milk
- 1/3 cup (80ml) double cream
- 1 large free range egg, lightly beaten
- 2 TBS soft light brown sugar
- pinch of grated nutmeg
Instructions
- Butter all of your bread slices on one side and cut in half through the middle. Butter a 9 inch pie dish.
- Place half of the bread slices in the bottom of the dish, butter side up. Sprinkle with half of the cinnamon. Slice the banana over top and sprinkle with the chocolate chips. Top with the remaining slices of bread, butter side up, and sprinkle with the remainder of the cinnamon.
- Whisk together the milk, cream, egg and brown sugar until the sugar melts into the mixture and dissolves. Pour this evenly over the bread in the pan, making sure everything gets covered. Push the bread down into the milk mixture with the back of a wooden spoon if you need to.
- Sprinkle a bit of nutmeg on top and leave to sit for half an hour.
- Preheat the oven to 375*F/190*C/ gas mark 5.
- Bake the bread pudding in the preheated oven for 30 to 40 minutes until risen, golden brown and the custard has set. (A knife inserted half way between the side and the center should come out clean.)
- Serve warm and spooned out into bowls.
I had some stale croissants in the kitchen and a few chocolates leftover from our Christmas box that I thought should be used up. (Not that they have done off, but you know . . . I like to get rid of tempation if I can.) I decided to experiment use them up in a scrumptious Chocolate Box Bread Pudding for Two. Lets end July in a positive way!
Plus it was a great way to showcase my newest tea/coffee cups. I got these from the Scandanavian Pantry. They're so cute. I am totally in love with Scandanavian design, always have been. I am also a lover of Nordic television dramas, but anyways, back to the pudding . . .
I had gotten two tins of these chocolates at Christmas, mostly because I was in love with the little tin that they came in.
I mean, what's not to love about this . . . I thought they would make perfect little sewing boxes. I know I have far too many fingers in far too many pies.
I chopped up four Country Fudge Chocolates and stirred them into the bread pudding batter, which was a mix of stale croissants, egg, milk, cream, sugar and vanilla. This sat for awhile so that the croissants could absorbe the liquid and then I divided it between the two cups, pushing a Golden Barrel (caramel) down into the centre. I then topped it with some more torn up bits of croissant which had been tossed with melted butter and sprinkled it with demerera sugar to give a nice crunchy topping.
I believe Demerara Sugar is called Turbinado sugar in North America. I had to take a photo as soon as they came out of the oven so you could see how nice they puffed up over the edges of the cups. So pretty.
They will sink upon standing . . . not a lot, but some, that's perfectly okay and quite normal.
I was tempted to dust this with icing sugar but held myself back, surely this was sweet enough . . .
Just look at that lovely buttery crunchy topping . . .
Nobody knows the special secret which is lurking beneath the surface . . .
What a surprise that will be when they dig their spoon into the centre . . .
And pull up some of that melted chocolate and caramel . . . so rich, so decadent.
The skinny man I live with has to have cream, or custard sauce on his puddings, which is what they call desserts over here in the UK. They all get called puddings . . . cake, pie, etc.
Just look at that . . . and he hasn't even discovered the chocolate fudge bits yet . . .
They are in there, I promise . . . so, so SO tasty!
I was trying to think of what other kinds of chocolate you could use in their place. Soft toffees could be chopped up along with coffee flavoured chocolates . . .
Then there is the chocolate orange which could be chopped and then in the centre a whole chocolate filled with orange fondant . . .
You really can let your imagination go wild here . . .
See the fudge bits in there. Wowsa, wowsa eh! Todd thought he had died and gone to heaven!
Chocolate Box Bread Pudding for two
Yield: 2
prep time: 15 Mcook time: 30 Mtotal time: 45 M
Thoroughly decadent and no waste. Rich and delicious.
Ingredients:
- 2 TBS butter, melted plus extra to butter cups
- 3 croissants, torn into 1-inch pieces
- 1 large free range egg
- 2 TBS caster sugar
- 120ml cream (1/2 cup)
- 60ml whole milk (1/4 cup)
- 1/2 tsp pure vanilla extract
- 6 leftover chocolates (four toffee fudge ones and two caramel barrels)
- 1 tsp demerara sugar
To serve: (optional)
- pouring cream, clotted cream, ice cream, custard sauce
Instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter two (6-oz) tea or coffee cups really well. Place onto a small baking tray.
- Measure out about 1/2 cup of the croissant cubes and tear into smaller bits and toss together with the melted butter in a small bowl and set aside.
- Cut the fudge chocolates into small bits.
- Whisk the egg together in a bowl along with the caster sugar until the sugar dissolves. (Caster sugar is a fine granulated sugar.)Whisk in the cream, milk and vanilla. Add the cubed croissants and fold in the fudge chocolate bits. Let stand for fifteen minutes. Divide this mixture between the two buttered cups.
- Press a caramel barrel chocolate down into the centre of each pudding. Top with the buttered croissant pieces, piling them over the chocolate to cover completely. Sprinkle each with 1/2 tsp of demerara sugar.
- Bake in the preheated oven for 30 minutes until puffed and golden brown. The pudding should be set. Serve warm with pouring cream, clotted cream, ice cream, or custard sauce.
notes:
Don't panic if it sinks a bit after it starts to cool. This is completely normal.
I wish I could outfit my whole kitchen in Scandanavian goodies, but then I would be worried each time Todd used something that he would break it. You know men can be quite careless . . . but we won't go there . . .
Happy Friday!
We had a lovely lunch at our friend's Tina and Tony on Thursday. Tina is an excellent cook, and also used to cook for a living like I did. I love going there for lunch. Aside from the wonderful food, I know we are going to enjoy some great companionship with two people we really love to spend time with.
Our meal was really lovely (no surprise)! We feasted on Beef Pot Roast, roasted potatoes, carrots, string beans and cauliflower cheese. It was all very tasty. (It always is!)
She actually had two desserts. One was a slimming world friendly Jelly Dessert with fruit, and the other was this fabulous Vanilla Sauced Bread Pudding!
She very graciously shared the recipe with me so that I could share it with you and here it is. Twenty four hours later I was making it for Todd, that's how good it was and how much we enjoyed it! High accolades indeed!
I just happened to have a stale French stick that needed using up, so it all seemed to be meant to be. I have a box of diet food arriving today, that I will be trialing a new Diet Plan all next week, so I wanted to get any desserts out of the way and out of the house before then!
This really is a fabulous pudding and very simple to make. Its basically just bread, milk, butter, sugar and eggs, with some vanilla and nutmeg for seasoning.
Here's a handy tip if you are like me and grate your own fresh nutmeg. I always end up with little bits from the ends of the nutmegs, which I have always been afraid to grate on my micro plane. I don't relish the idea of grated knuckles or finger tips.
What I do now is to save up a bunch of the ends until I have a few and then I grind them in my Cook House Coffee/Spice grinder. It works a charm! No waste and perfectly ground nutmeg!
Basically you soak the bread and raisins in milk and butter until it softens and then beat in eggs, sugar, vanilla and nutmeg, pour it into a buttered baking dish and bake.
If you are not fond of raisins you could use chocolate chips, or vanilla chips, or dried cherries or cranberries . . . . chopped dried apricots, figs or dates . . . any dried fruit or even mix of dried fruits in the same quantities would work well!
Once the pudding is baked you make a simple vanilla caramel sauce, which goes together in a flash on top of the stove.
I like to pour just a little bit of this on top of the hot pudding when it comes out of the oven . . . it glazes it very nicely.
After that it is ready to be spooned out into bowls . . . with some more of the sauce on the side . . .
ready to pour over each serving . . . mmm . . . .
This is so, so, soooooo good . . .
The pudding is a but crisp on the outsides, but soft and unctuously moreish on the insides . . . studded with sticky raisins . . .
This is wonderful just as is with just more of the sauce spooned over top . . . or with some pouring cream or warm custard . . . the North American in me would enjoy this with cold vanilla ice cream! The glutton in me would enjoy it with anything, or even nothing at all! 😉
Yield: 8
Vanilla Sauced Bread Pudding
prep time: 15 minscook time: 45 minstotal time: 60 mins
This delicious bread pudding was served at my friend Tina's the other day. She was gracious enough to share the recipe with us. Serve on it's own with more of the sauce poured over top, along with cream, warm custard or even vanilla ice cream if you wish!
ingredients:
240g stale white bread, cut into cubes (4 cups, or 8 thick slices)
75g raisins (1/2 cup)
480ml whole milk (2 cups)
60g butter (1/4 cup)
95g sugar (1/2 cup)
2 large free range eggs, beaten lightly
1 TBS vanilla
1/2 tsp ground nutmeg
For the sauce:
120g butter (1/2 cup)
95g sugar (1/2 cup)
100g soft light brown sugar (1/2 cup, packed)
120ml heavy cream (1/2 cup whipping cream)
1 TBS vanilla
To serve: (optional)
pouring cream, warm custard sauce, or vanilla ice creaminstructions:
Put the milk for the pudding in the microwave along with the
butter. Heat just to melt the butter. Put the cubed bread into a large
bowl along with the raisins. Pour the milk/butter mixture over top,
pressing down to submerge completely. Let stand for 10 minutes.
butter. Heat just to melt the butter. Put the cubed bread into a large
bowl along with the raisins. Pour the milk/butter mixture over top,
pressing down to submerge completely. Let stand for 10 minutes.
Preheat
the oven to 180*c/350*F/ gas mark 4. Butter a large shallow casserole
dish. (1 1/2 litre/1 1/2 Qt) Whisk the eggs, sugar and vanilla into the
bread mixture along with the nutmeg. Pour into the prepared baking
dish. Bake in the preheated oven for 40 to 50 minutes until just set in
the centre.
the oven to 180*c/350*F/ gas mark 4. Butter a large shallow casserole
dish. (1 1/2 litre/1 1/2 Qt) Whisk the eggs, sugar and vanilla into the
bread mixture along with the nutmeg. Pour into the prepared baking
dish. Bake in the preheated oven for 40 to 50 minutes until just set in
the centre.
Measure the butter, both sugars
and cream into a saucepan. Cover over medium heat, stirring
occasionally, until the mixture comes to the boil and thickens. Remove
from the heat and whisk in the vanilla.
and cream into a saucepan. Cover over medium heat, stirring
occasionally, until the mixture comes to the boil and thickens. Remove
from the heat and whisk in the vanilla.
Spoon a
bit of the sauce over the pudding to cover. Serve warm, spooned into
dessert dishes with the extra sauce on the side to pour over top. Pass
cream or custard if desired, or serve with some vanilla ice cream.
bit of the sauce over the pudding to cover. Serve warm, spooned into
dessert dishes with the extra sauce on the side to pour over top. Pass
cream or custard if desired, or serve with some vanilla ice cream.
Created using The Recipes Generator
I know . . . most bloggers out there are posting diet dishes now, helping you to shed the pounds after all of the holiday excess. I am not one to follow trends. You won't find veganuary on here or any other gimick. I won't pretend to be what I am not. I also don't do New Year's resolutions, but am looking forward to trying this new Diet Plan next week. Thankfully I will still be able to cook for Todd! Happy weekend and Bon Appetit!
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