Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
Are you looking for a quick and easy dessert that is delicious and yet won't take up a lot of time? Look no further! I bet you didn't know you could cook bread pudding in the air fryer.
Well you can, beautifully. This air fryer bread pudding has a golden crisp top and yes is beautifully soft and indulgent inside. It's perfectly sweet and goes together lickety split.
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In fact you can be enjoying this delicious dessert in pretty much less than half an hour from when you put it together. (Excluding the time it takes to preheat the fryer.)
Not only that, but it uses relatively few simple ingredients to make it. Its also a great way to use up stale bread.
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This is also the perfect summer dessert for when you want something a little bit heartier as there is no need to heat up the kitchen by having your oven on!
Quick and easy to make? Simple ingredients? Keeping the kitchen cool? Delicious as well? Count me in!!
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WHAT YOU NEED TO MAKE AIR FRYER BREAD PUDDING
A few simple every day kitchen ingredients, a six inch cake tin or casserole dish and an air fryer.
You will need:
- 4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
- 4 TBS sultana raisins (golden)
For the custard:
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 5 TBS sugar
- 2 TBS melted butter (hot)
- 1 tsp vanilla
- pinch salt
To serve:
- icing sugar (confectioners) to dust
- vanilla ice cream
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The best breads to use are Brioche, French or Italian Bread or Challah. They give the nicest softest bread custard, but you can also use other kinds if you wish of that's all you have.
You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.
You may also use a stale French baguette. In this case, assemble and allow the pudding to rest overnight in the refrigerator, covered.
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Don't like raisins??? NO problem! Just use some fresh or frozen berries. If using frozen, thaw and drain first.
You can even use chopped dried apricots or date. Chocolate chips are also very nice. Just saying. 😉
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HOW TO MAKE AIR FRYER BREAD PUDDING
You won't believe how simple this really is to make!! As I said you will need a six inch deep cake tin or casserole dish.
To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter. (If the butter is hot it blends in better instead of coagulating.)
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Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon.
Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)
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Preheat the air fryer to 350*F/180*C for 15 minutes.
Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)
Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.
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I personally love this served warm with ice cream on top. I use my cookie scoop to scoop out several small balls of ice cream for each serving. I think it looks very pretty that way.
In the UK they would probably serve this with warm custard or cold pouring cream. Either way would be delicious also!
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Wanting bread pudding, but don't have an air fryer? No problem, you can cook this in the oven if you wish. Preheat the oven to 350*F/180*C/ gas mark 4.
Place the pudding dish into a Bain Marie holding hot water to come halfway up the sides of your baking dish. Bale for 30 to 35 minutes until the top is golden brown and a knife inserted near the center comes out clean.
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VANILLA SAUCED BREAD PUDDING - For those who enjoy a rich sauce with their bread puddings. Deliciously indulgent.
CHOCOLATE BOX BREAD PUDDING FOR TWO - A smaller sized bread pudding perfectly sized for two people in which you can use chopped up chocolate bars or leftovers from a box of chocolates. (What are those?)
SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - These little baby bread puddings have beautiful flavor and the sauce goes just perfect with them. They are great for entertaining.
Air Fryer Bread Pudding
Yield: 4
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
You won't believe how quick and easy this dessert is to make. And all in the air fryer. No fuss, no muss and delicious! You will need a six-inch casserole or cake dish.
Ingredients
You will need:
- 4 cups (140g) cubed white bread (3/4 inch cubes, Italian, French, Brioche, Challah)
- 4 TBS sultana raisins (golden)
For the custard:
- 2 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 5 TBS sugar
- 2 TBS melted butter (hot)
- 1 tsp vanilla
- pinch salt
To serve:
- icing sugar (confectioners) to dust
- vanilla ice cream
Instructions
- To make the custard, whisk the eggs in a bowl until emulsified. Whisk in the milk, cream, vanilla, salt and sugar. Whisk in the hot butter.
- Butter a six-inch round cake tin or casserole really well. Add half of the bread cubes. Sprinkle 2 TBS of the sultana raisins over top. Pour over half of the custard. Press down lightly with the back of a spoon. Repeat with the remaining bread cubes, sultanas and custard. Again pressing the bread down gently to submerge it in the custard.(Don't worry if it pops up again, you only want to dampen it all.)
- Preheat the air fryer to 350*F/180*C for 15 minutes.
- Place the pudding into the air fryer basket and into the air fryer. Cook for 15 minutes at 350*F/180*C. At this time the top should be nicely golden brown and a bread knife inserted near the center should come out clean. (If not done return to the air fryer and cook for a few minutes longer at the same temperature.)
- Leave to set for about 10 minutes and then dust the top with icing sugar. Serve warm with scoops of vanilla ice cream.
Notes
You can use stale sandwich bread, burger buns, hot dog rolls and dinner rolls. Place the cubes onto a baking sheet and let them air dry for a few hours prior to using.
You may also use a French baguette. In this case assemble and allow the pudding to rest overnight in the refrigerator, covered.
You can leave out the sultana raisins and use fresh or frozen berries (thaw and drain.)
Thanks so much for visiting! Do come again!
As a type 2 Diabetic I need to really watch my carb intake. That means that I am not often able to enjoy a lot in the way of treats. I need to watch how much bread, pasta and potatoes I eat and as far as desserts go, I really need to be careful about what I eat there!
Type 2 Diabetes runs in my family. Even my sister who is stick thin is borderline. We are all consistently checking our glucose levels and watching what we ingest as far as sugars go. When it comes to desserts, we are all in the same boat.
One thing which my sister makes that we all enjoy is this fabulously delicious Almond Joy Chia Pudding!
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I first had it at her house and I was so impressed with how very delicious it was. At first I thought, hmmm . . . chia seed? But I tasted it to be polite.
I was so surprised! It was fabulous. I went in for a second taste and then I just had to ask my sister for the recipe!
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WHAT IS CHIA SEED
I bet you are all familiar with chia seed without even knowing that you are. If you bought a Chia Pet back in the 1980's (and who didn't!) then you have already had an experience with it. Yep! Chia seeds are the same seeds that we used to plaster onto our chia pets and watch sprout and grow!
Who knew just what a nutritional powerhouse they were! I didn't, that's for sure! At best they were a novelty.
These tiny nutrition-packed “superseeds” are now a common staple in many health-conscious households. Thanks to their small size, mild taste, and versatility, it’s also very easy to incorporate chia seeds into your diet.
Filled with insoluable fiber they help to keep you regular, keep you full longer and deliver healthy fats, protein, and cell-protecting antioxidants, plus a multitude of minerals.
On the diabetic front, Chia seeds may help control blood sugar. A randomized controlled trial published in Diabetes Care determined that adding chia seeds to normal type 2 diabetes treatments improved cardiovascular disease risk and helped to maintain good glucose and lipid control.
In short, they are very, very good for you.
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They have a very mild taste, and tend to take on the flavor of whatever you put them with. When added to liquids, such as this pudding, they plump up to several times their size. In the case of this pudding they help to thicken it without having to use thickeners or cooking it.
These days they are very popular additions to smoothies, puddings, granola and protein bars, salad dressings, baked goods and drinks.
They are becoming more and more available in the shops and can also be readily purchased online, in both whole and ground versions.
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They work really well in this pudding which tastes very much like an Almond Joy chocolate bar. Rich and creamy, this delicious no cook pudding uses only a few basic ingredients and has a lovely coconut, almond and chocolate flavor!
You can use either unsweetened almond milk or unsweetened coconut milk to make it. My sister likes to use the coconut milk. I like it both ways.
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WHAT YOU NEED TO MAKE ALMOND JOY CHIA PUDDING
As I said only a very few ingredients are needed to make this delicious, sugar free, diabetic and keto friendly low carb pudding!
- 1 1/2 cups (360ml) unsweetened coconut milk
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (19g) unsweetened coconut flakes
- 1/4 cup (28g) cocoa powder
- 1/4 cup (50g) natural granulated sweetener
- 1 tsp coconut or almond extract
- 1/3 cup (57g) chia seeds
To garnish: (optional)
- unsweetened whipped cream
- sugar free chocolate chips
- toasted flaked almonds
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Make sure you use unsweetened cocoa powder and not chocolate drink mix. I have seen other people use chocolate almond milk, thereby negating the need to use cocoa powder altogether. Just make sure you use the unsweetened almond milk.
Seriously be prepared to be impressed with just how rich, creamy and delicious this pudding is!!
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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HOW TO MAKE ALMOND JOY CHIA PUDDING
Nothing could be easier, but do be forewarned you will need a blender (or food processor) and you do need to chill it for at least six hours in order for it to set up.
Combine the almond milk(coconut milk), cream, the coconut, cocoa powder, sweetener and extract in a blender. Blitz until all of the ingredients are well combined. Pour the mixture into a large bowl.
Add the chia seeds and whisk for 1 to 2 minutes. Transfer the mixture to four serving cups, cover, and chill in the refrigerator for at least six hours or overnight.
When ready to serve, garnish with whipped cream, toasted flaked almonds and chocolate chips, if desired.
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As you can see it is lovely and thick and despite the way it looks, it has a very smooth and palatable consistency. It tastes gorgeous. I am in love with it.
I chose to top it with all three toppings and why not! Cream, toasted flaked almonds and sugar free chocolate chips. I toasted the almonds in my air fryer. About 4 minutes at 375*F/190*C was the charm.
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If you are not worried about your sugar or carb intake there is no end to the delicious desserts and puddings on offer here on the blog. Some which you might enjoy are:
CHOCOLATE PUDDING - A rich indulgent childhood favorite. This is delicious with a thin layer of cream poured over top.
OLD FASHIONED CUP CUSTARD - Another childhood favorite. Silky, rich and delicious.
CREAMY RICE PUDDING WITH CINNAMON SUGAR - This lush dessert cooks in the slow cooker. Its the most delicious rice pudding I have ever eaten. No word of a lie.
Have a great weekend!
Almond Joy Chia Seed Pudding
Yield: 4
Prep time: 10 MinInactive time: 6 HourTotal time: 6 H & 10 M
As a diabetic its nice to know that I can enjoy treats like this chocolate pudding every now and then. Its surprisingly delicious! I love it! You will need a blender for this. Also it does need to chill for six hours prior to serving, so plan ahead.
Ingredients
- 1 1/2 cups (360ml) unsweetened coconut milk
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (19g) unsweetened coconut flakes
- 1/4 cup (28g) cocoa powder
- 1/4 cup (50g) natural granulated sweetener
- 1 tsp coconut or almond extract
- 1/3 cup (57g) chia seeds
To garnish: (optional)
- unsweetened whipped cream
- sugar free chocolate chips
- toasted flaked almonds
Instructions
- Combine the almond milk(coconut milk), cream, the coconut, cocoa powder, sweetener and extract in a blender. Blitz until all of the ingredients are well combined. Pour the mixture into a large bowl.
- Add the chia seeds and whisk for 1 to 2 minutes. Transfer the mixture to four serving cups, cover, and chill in the refrigerator for at least six hours or overnight.
- When ready to serve, garnish with whipped cream, toasted flaked almonds and chocolate chips, if desired.
Thanks so much for visiting! Do come again!
One of my favorite stories from my childhood has to be Anne of Green Gables. I just adore this wonderful little girl created by Lucy Maud Montgomery. She is feisty and full of character and full of love.
I think she reminded me a bit of myself. I was also born on Prince Edward Island not far from the Green Gables homestead.
We moved away from the Island when I was about 18 months old and so the only way I could know the Island was largely through the books by Lucy Maud Montgomery and Anne.
To a little girl with a vivid imagination who loved to read, the book opened up a whole new world to me, and one which I had a connection with in many ways.
As an adult I have visited PEI many times. My middle son lives there and my ex husband's family was from there so we often went to visit the in-laws. My son married a PEI girl.
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The recipe which I am sharing today for Afternoon Ruby Tea Biscuits comes from the cookbook entitled, The Anne of Green Gables Cookbook, charming recipes from Anne and Her Friends in Avonlea by Kate MacDonald and LM Montgomery.
As soon as I saw this book I wanted to buy it. As a child, I often noted the foods mentioned in the Green Gables book and used to dream about what they might taste like.
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They had such fanciful names . . . Raspberry Cordial, Marilla's Plum Pudding, Matthew's yummy Biscuit Sandwich, Orange Angel Cake.
I was a child who read voraciously and even then food interested me. I used to dream about Midnight feasts and picnics, cherry cakes, ginger beer (from the Enid Blyton Books), and the birthday cake that was made for the mother by the children in the Five Little Peppers and How They Grew.
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"Mrs. Rachel and Marilla sat comfortably in the parlor while Anne got the tea and made hot biscuits that were light and white enough to defy even Mrs. Rachel's criticism." ~Chpt. XXX
Do take note that these are not British Biscuits, but North American Biscuits. (In the UK a biscuit is a cookie, not a tea biscuit such as you see here.)
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WHAT YOU NEED TO MAKE AFTERNOON RUBY TEA BISCUITS
Ordinary kitchen baking cupboard ingredients and some jam.
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
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I do think they would work well with all butter, and would be even richer.
In the UK vegetable shortening can be found in the chiller cabinet. The brand I used to use was called TREX.
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HOW TO MAKE AFTERNOON RUBY TEA BISCUITS
These were very simple to make. I was a bit concerned that the ring tops would not adhere to the bottoms but they stuck beautifully without adding any water or egg to moisten the edges. I dare say to do so would mean they did not rise as beautifully.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
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Stir the milk in with a fork until you have a soft ball of dough. Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
Roll out to 1/4 inch thickness using a lightly floured rolling pin.
Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use the second cuts as bottoms.)
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Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
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The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
Bake all of the biscuits for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Serve warm or cool. These are delicious.
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Just look at how light and flaky these turned out! They were beautiful and rich with the butter and the jam provided a lovely sweet touch.
I sat here with my cup of Orange & Honey tea, wishing I had some clotted cream to enjoy with them, but enjoying every mouthful regardless!
Some other North American Biscuit Recipes you might enjoy are:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get much flakier than these delicious morsels!
CHEDDAR, BACON & CHIVE BISCUITS - Rich and flaky and filled with lots of tangy cheddar cheese, smoky bits of bacon and herby chives.
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy!
Afternoon Ruby Tea Biscuits
Yield: Makes 12 tea biscuits
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
A delicious jam centered tea biscuit adapted from the Anne of Green Gables Cookbook by Kate MacDonald.
Ingredients
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
- Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
- Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
- Stir the milk in with a fork until you have a soft ball of dough.
- Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
- Roll out to 1/4 inch thickness using a lightly floured rolling pin.
- Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use these as bottoms.)
- Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
- Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
- The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
- Bake for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve warm or cool. These are delicious.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again
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