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 over-ripe bananas that needed using up and so I decided to make a banana bread with them. I have baked many banana breads on here, all of them very good. Today I decided to go back to my tried, true and trusted recipe.
It is a recipe from my old Purity Cook Book. This is a cookbook I have had since the late 1970's. It has withstood the test of time and traveled with me all over the world.
How can you tell that a cookbook is a good one. Other than trying the recipes you can tell a cookbook is a really good one by looking at it. If it's all tattered and torn . . . if the pages are all splattered with time.
The pages well worn and almost falling apart . . . then you know that you have a winner of a cookbook on your hands. This book is a winner of a cookbook.
I have been baking this particular banana bread for about 40 years now. It has no bells and whistles. It is not overly sweet. Its quite plain.
It is moist and delicious however, filled with lots of banana flavor and plenty of chopped nuts. In short, a real winner of a banana bread.
Another one of my favorite banana breads is the Sour Cream Banana Loaf I always baked for the Mr. when I worked at the Manor.
He loved it sliced and toasted until golden brown and spread with oodles of sweet butter. Another good banana bread recipe I bake is this one which comes from a cookbook called Bread by Dean Brettschneider. It has oats scattered across the top.
I also have a few smaller recipes such as this Banana Nut Loaf for Two. It is perfectly sized for the smaller family.
This Marbled Banana Bread is also a real favorite. It is a Cooking Light Recipe and is marbled through with ribbons of chocolate batter. Yum!!
As I said up top, this banana bread has no bells and whistles. There is nothing spectacular about it. Its just a simple banana bread.
And you are going to love it. I can promise you. If you are a fan of simple things, then you will be a fan of this.
WHAT YOU NEED TO MAKE BANANA NUT BREAD
Ordinary simple kitchen ingredients. Nothing spectacular outside of the ripe bananas.
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) granulated sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (60g) finely chopped nuts
- 1 large free range egg, lightly beaten
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 1/2 cups (3 bananas) mashed bananas (very ripe)
The right kind of bananas you need for a banana bread are bananas that have gone past their best eating stage. You want a banana with a skin that is well peppered with brown discolorations. The browner the better.
The riper the banana the sweeter it is. Don't ever throw an over-ripe banana away! They are perfect for baking with! Cakes, loaves, cookies . . .
HOW TO MAKE BANANA NUT BREAD
Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin and line with baking paper with an overhang on two sides for ease of lifting out the baked loaf.
Whisk the flour, soda, baking powder, sugar and salt together in a bowl. Stir in the nuts. (You can toast the nuts first if you wish.
To toast them, spread your nuts out on a baking sheet and pop them into a moderate oven. (350*F/180*C) 8 to 10 minutes will do it. Let cool before using.
Whisk together the mashed banana, milk, oil, and egg. Add to the dry ingredients and mix both together just to combine. Batter will be lumpy.
Turn into the prepared pan. Smooth the top and run a knife down the middle.
This is a really good, simple banana bread. I love to enjoy it cut into thick slices and spread with butter. Real butter. I am betting it would also be great spread with Nutella, if you like Nutella.
Toasted, spread with butter or creamed honey. Again, delicious.
Because the bread is not overly sweet any number of toppings go very well with it. It also goes great in a bread pudding if it happens to go stale. You can sprinkle chocolate chips amongst the bread for this lush dessert. Its fabulous served warm with some vanilla ice cream on top!
In any case the next time you have some ripe bananas that need using up I highly recommend this simple Banana Nut bread. You can't go wrong!
Banana Nut Bread
Yield: 1 (9 X 5 X 3) loaf
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
Delicious old fashioned. No bells and whistles. Not too sweet. Just perfect.
Ingredients
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) granulated sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (60g) finely chopped nuts
- 1 large free range egg, lightly beaten
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 1/2 cups (3 bananas) mashed bananas
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin and line with baking paper with an overhang on two sides for ease of lifting out the baked loaf.
- Whisk the flour, soda, baking powder, sugar and salt together in a bowl. Stir in the nuts.
- Whisk together the mashed banana, milk, oil, and egg. Add to the dry ingredients and mix both together just to combine. Batter will be lumpy.
- Turn into the prepared pan. Smooth the top and run a knife down the middle.
- Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
This is my quality control guy. I think he's pretty special, don't you? Hello Nutmeg!
I love my Tea Bag Holder. It was a Christmas gift from my friend Paula. She knows I love bees and I just adore this! So pretty! Thanks Paula! xo
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I had asked Todd to pick up some croissants for me when he went into town yesterday, thinking that wasn't something he could mess up. WRONG!
Poor Todd . . . he thought he would save some money and buy the ones that were running out of date, so they were stale and not at their best (which is how I wanted them) and after traveling home in his bag, kinda squashed. (Why do men always squash the bread????) I just bit my tongue and didn't say anything and then changed my plans.
Poor guy. Whenever I ask him to pick me up something at the store . . . he looks a bit like a deer caught in the headlights. He always, always gets the wrong thing, and he knows it. It's inevitable. I don't complain any more. I just sigh inside and try to smile. I have come to the conclusion that men and woman really are from completely different planets.
Whenever I see a man wandering the grocery store aisles with cell phone to the ear, I have a little chuckle to myself. Poor guys . . . it is the rare man who knows where things are and exactly what his wife wants, and who actually brings home just what she wanted, instead of something not quite right!
So anyways, I took the stale croissants and made a delicious pumpkin and milk chocolate bread pudding with them, and turned my lemons into lemonade. Better to do that than to offend the one I love. He was happy, and I get to show you something else that's delicious. Everybody wins.
Rich, buttery, spicy and oozingly laced with milk chocolate. Delicious. Simple. Decadent. What more could you want?
*Pumpkin and Milk Chocolate Bread Pudding*
Serves 6
1/4 tsp ground cardamom
1/2 tsp salt
Whisk together the remaining ingredients, making sure they are well combined. Pour this over the croissant pieces and toss to coat. Pour into the prepared baking dish, making sure that the chocolate is evenly spaced amongst the croissant bits.
My Todd is a simple man . . . with traditional tastes and values. He grew up during the War and knows well the deprivations that went along with that era, both during and after the war . . .
It does not take much to please him, and he appreciates most anything you set down in front of him . . .
Just so long as it's not pasta . . . or chocolate.
He even liked school dinners when he was growing up. Not a lot of people did. School dinners have traditionally gotten a bad rap, but not for Todd. He loved them. I suspect I would have probably have loved them too. In any case they would have been better than a cold sandwich and a bruised apple served up in a paper bag, which is what I had!
Anyways, I digress . . . Todd . . . simple man . . . traditional values.
Like bread and butter pudding, which normally has lovely sultanas studded all the way through it. They always kind of burn on the top and get all chewy and scrummy, however . . .
I am not always a traditionalist. I sometimes like to shake the tree a little bit.
Just a little bit mind . . . not so hard that all the coconuts fall out . . . just enough to give things a little bit of a twist . . .
Like your traditional bread and butter pudding. I got to thinking the other day how delicious it would be with a layer of strawberry jam added in the middle . . . kind of like souffled jam sandwiches . . .
all soft and unctuous, with a tasty layer of sweet jam in the middle . . . the custard gently flavoured with lemon zest, cardamom and cinnamon . . . oh and with a traditional dusting of nutmeg on top . . .
This was some good. Warm and comforting and delicious. School room flavours . . . with a grown up touch.
Kind of like a Queen of Puddings . . . without the meringue . . . but somehow better. With just enough spice and lemon to really bring out the lovely strawberry flavour.
It went down a real treat!
*Strawberry Bread and Butter Pudding*
Serves 4
Printable Recipe
A delicious bread and butter pudding with the added twist of a layer of tasty Strawberry Jam.
1 ounce softened butter, plus extra for buttering the dish
8 thin slices of sturdy white bread
good quality strawberry jam
1 tsp cinnamon powder
1/4 tsp ground cardamom
the grated zest of one lemon
12 ounces whole milk
2 ounced double cream
2 large free range eggs
1 ounce caster sugar
grated nutmeg to taste
demerara sugar for sprinkling
Butter a 2 pint pie dish with butter. Set aside. Preheat the oven to 180*C/350*F/Gas mark 4.
Trim the crusts off of the bread and butter each slice on one side. Spread half of the slices thickly with some strawberry jam, on the unbuttered side. Put together with the other half of the slices like little jam sandwiches, with the buttered sides showing on the outside of each. Cut each sandwich in half diagonally and then place into the prepared dish. Sprinkle with the cinnamon and cardamom.
Place the milk in a pan over low heat. Add the lemon zest. Scald. (Heat just until you see bubbles appearing around the edges. Do not let it boil.) Whisk in the cream.
Break the eggs into a bowl, add the sugar and beat together well. Whisk in the heated milk slowly. Strain the resulting custard into a beaker, then pour this custard over the bread mixture. Let stand for about 30 minutes so that it is absorbed somewhat. Sprinkle with some freshly grated nutmeg and a dusting of demerara sugar.
Place into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown. Serve warm.
There is something about this time of year that makes me want to indulge in all things apple and pumpkin . . . and spice. Its only natural I guess since this is the time that those things are coming into their own and are available in abundance. One thing I like to make is applesauce, and once I have made my applesauce, then I like to make an Applesauce Nut Bread or an Applesauce Cake.
I basically make two kinds of applesauce. One with sugar and one without sugar. The one I make with sugar is to eat as is, and the one without is to use in baked goods, where there will be sugar added to the batter. Both freeze very well. I freeze it in one cup amounts which is perfect for either use.
Today I decided to try out a new Applesauce bread/cake recipe. I have a cookery book entitled, Recipes Worth Sharing, recipes and stories from America's most-loved Community Cookbooks.
This particular recipe is attributed to The Bells are Ringing: A Call To Table by the Mission San Juan Capistrano Women's Guild. It looked good. I did make a few changes from the original, which I will detail, and of course have also converted it to British measurements for the British kitchen.
The original recipe called only for the use of cinnamon and nutmeg. I added some cloves. Cloves go very well with the flavour of apple and my husband loves cloves. He is always banging on about his mom's apple pie and how she used cloves, so the cloves were a love note to him.
There was also a rather abundant amount of cinnamon sugar nut sprinkle in the original recipe which was to be sprinkled on top. I thought it was a bit much for just on top so I divided it in three and sprinkled it between two layers and only added the final third for on top, which . . .
As you can see was more than ample!
I also toasted my pecans. I toast all of my nuts prior to baking with them. It just makes them taste nuttier and I love the smell of them toasting. About 6 to 8 minutes in a moderate oven on a baking sheet does the trick.
The end result was a very delicious loaf. There is no need for a drizzle or frosting on top as the brown sugar adds the perfect amount of sweetness for that purpose.
The loaf itself is not overly sweet, which I liked. As a Diabetic, I am not supposed to eat a lot of sugar, so this isn't exactly on my list of things I can eat, but if I was tempted it is not the worst thing I could eat either.
Its not quite as moist as some applesauce breads I have made in the past, but I think that a slice of this warmed and spread with butter would be excellent with a nice hot cup of tea, herbal or otherwise.
When I was working at the Manor the Mr used to like me to toast the quick breads and butter them when I was serving them to him. It actually really is quite nice to do that with a quick bread, and I strongly suspect that this bread will be lovely toasted as well.
I am also thinking it might make a great bread and butter pudding when it gets to being a bit stale. If you have never tried that with a quick bread, then you don't know what you have been missing out on!
Bread and Butter Pudding made with sliced quick bread is magnificently delicious . . . I have done it with my cinnamon loaf, banana bread and gingerbread in the past and all versions were drool-worthy!
You don't want to do it with really crumbly quick breads, but sturdier ones like this one are perfect for that purpose!
Yield: 8 - 10
Applesauce Nut Bread
prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
Tasty tasty. Moist and delicious. Tis the season.
ingredients:
For the Pecan Topping:
100g soft light brown sugar
1/2 tsp ground cinnamon
30g chopped toasted pecans
For the loaf:
245g smooth unsweetened applesauce (1 cup)
190g sugar (1 cup)
120ml vegetable oil (1/2 cup)
2 large free range eggs
280g plain flour (2 cups)
1 tsp baking soda
1/2 baking powder
1/2 tsp ground cinnamon
1/3 tsp grated nutmeg
1/8 tsp ground cloves
1/4 tsp salt
30g toasted pecans (1/4 cup)instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf
tin, or two smaller ones and then line with baking paper. Set aside.
tin, or two smaller ones and then line with baking paper. Set aside.
Mix the topping ingredients together in a bowl and set aside.
Whisk
together the applesauce, sugar, vegetable oil, and eggs. Sift together
the flour, soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in the pecans. Add all at once to the wet ingredients. Mix well
together. Spread 1/3 of it into the prepared loaf tin (s) sprinkle with
1/3 of the topping. Spread another 1/3 of the batter on top. Top with
another 1/3 of the topping. Spread on the final 1/3 of batter. Using a
round bladed knife swirl the topping through and then sprinkle the
remaining topping on top of the loaf.
together the applesauce, sugar, vegetable oil, and eggs. Sift together
the flour, soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in the pecans. Add all at once to the wet ingredients. Mix well
together. Spread 1/3 of it into the prepared loaf tin (s) sprinkle with
1/3 of the topping. Spread another 1/3 of the batter on top. Top with
another 1/3 of the topping. Spread on the final 1/3 of batter. Using a
round bladed knife swirl the topping through and then sprinkle the
remaining topping on top of the loaf.
Bake for
30 minutes. Cover loosely with foil to help prevent over-browning. Bake
for 15 to 30 minutes longer (depending on pan(s) used). When the bread
is done a toothpick inserted in the centre will come out clean. Cool
in the pan for several minutes before removing to a wire rack to cool
completely.
30 minutes. Cover loosely with foil to help prevent over-browning. Bake
for 15 to 30 minutes longer (depending on pan(s) used). When the bread
is done a toothpick inserted in the centre will come out clean. Cool
in the pan for several minutes before removing to a wire rack to cool
completely.
Created using The Recipes Generator
The added bonus of this lovely bread is the wonderful smell it leaves in your house while it is baking . . . cinnamon, nutmeg, cloves . . . smells like Home Sweet Home to me! Bon Appetit!
It was such a gorgeous day today, that my husband and I decided to take full advantage of the sunshine, and take the bus into Chester city proper. I have a new cane which makes walking a lot easier for me, and so off we went.
Oh it felt so good to be out and about in the warm sunshine, breathing in fresh air and getting a bit of exercise after the long cold winter we have had.
All the buskers were out on the streets, playing guitars, singing and lending a definite celebratory feeling to the air!
Everone seemed to be in a great mood. It was so nice! I just love Chester! I really missed it when we were living down South.
We did a fair bit of walking and then popped into M&S because I wanted to pick up some of their Hot Cross Buns.
Homemade are the best of course . . . but the M&S ones are rather scrummy too! We are rather fond of them.
Imagine my delight at discovering that their luxury buns were on offer at two packs for £2! Result!! Yummo!
Of course I picked up two and tonight I made us a scrummy Bun and Butter Pudding with one of the packs.
Adapted from a recipe in the April issue of Good Food Magazine, this one is a bit different than my usual Hot Cross Bun Bread and Butter Pudding . . . this one has crumbled golden marzipan sprinkled on top along with some chunky marmalade!
Ohhhh . . . there is nothing I love more than a tasty Bread and Butter Pudding, and when you make it with Hot Cross Buns . . . it is even tastier!
Just look at that scrummy little knob of Marzipan sitting on top there . . . ohh . . . it was just like a little bit of crunchy, gooey candy and went very scrummily with the texture of the pudding . . . sigh . . .
*Bun and Butter Pudding*
Serves 8
A tasty version of Bread and Butter Pudding made using hot cross buns. I reckon teacakes would work very well also. The recipe is also easily divided in half, although you may not need to use all of the custard mixture if you do, depending on how dry your buns are.
300ml of double cream (1 1/4 cup)
600ml of milk (2 1/2 cups)
4 free range eggs
100g of caster sugar (1/2 cup)
1 1/2 tsp of vanilla extract
8 hot cross buns
soft butter
4 ounces golden marzipan, crumbled (about 1/2 cup)
3 TBS chunky marmalade, gently heated
icing sugar to dust
Preheat the oven to 170*C/3225*F/ gas mark 3. Place the cream and milk into a saucepan and heat gently over medium low heat until warm.
Whisk the eggs, sugar and vanilla together in a bowl. Slowly whisk in the cream mixture, a bit at a time.
Cut your buns in half and spread each half with some softened butter. Arrange in a large shallow baking dish.
Spread the warmed marmalade over top. Crumble over the marzipan.
Pour the heated cream mixture slowly over top of the buns.
Set aside to soak for 15 minutes, pressing them down every couple of minutes as the custard is absorbed and adding more of the cream mixture as it will take it, and as they soften.
Bake for 50 minutes until set. Remove from the oven and allow to stand for 10 minutes before serving. Dust lightly with icing sugar and serve while still warm.
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