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 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!
I had a bit of stale bread that I wanted to use before it went moldy the other day and so I decided to make a Bread & Butter Pudding. Bread & Butter Pudding is a real favorite dessert in the UK. I don't think I had ever really had it before I moved over there.
Its a pudding made with buttered bread and custard. An old fashioned bread and butter pudding will have raisins in it, and not much else. You will sometimes see bread and butter pudding with jam.
That is one of my favorite versions. Little bread and jam sandwiches baked in a rich custard. Its really yummy!
I actually have quite a few bread pudding recipes on the blog. You can access them from here. There is something there which is sure to please everyone and every taste!
I thought I would try something a little bit different today. First of all I wanted a bread pudding that wasn't overly large. So I downsized a pudding I found in a cookbook I have by Martha Stewart called Dinner at Home.
Its a great book, filled with lots of yummy menus and recipes. Her recipe called for rum. Rum is not something I keep in my house because I don't really drink alcohol, although I do cook with it from time to time.
I used to keep small bottles of quite a few things in the larder to cook with, small bottles of liqueurs etc. I have had to replace so many things here, setting myself back up again, that buying alcohol has been low on my priority list, so no cooking alcohol for now.
I decided I would use Ginger Syrup in it's place. Some of you may recall me making my own preserved ginger in syrup last December. You can access that recipe here.
Its actually very easy to make and its a great ingredient to have on hand. You will find millions of uses for both the knobs of preserved ginger and for the syrup. Its lovely. Sometimes I will add a touch of it to a lemon glaze when I am glazing a gingerbread or some such.
Its really delicious and pieces of the ginger are really nice as decorations on cakes, or even in cakes. I highly recommend you make some.
I felt that some of the syrup would make a great substitution for the rum, which meant I also had to cut back on the sugar. I decided to use honey instead of sugar.
Honey and ginger are perfect partners. Add some lemon into the mix and you have a trinity of beautiful flavors, and one very tasty bread pudding!
Don't worry if you can't find or don't have preserved ginger. You can just use extra honey in it's place and add some powdered dried ginger in it's place. It will work find.
I added some lemon into the pudding along with the vanilla in the way of lemon extract. I also introduced a bit of grated lemon zest. You won't be using any refined sugar at all, except for a bit of demerara sugar sprinkled on top before baking.
For even more ginger flavor, I added a small quantity of chopped candied ginger. I so love candied ginger. I sometimes sit and eat a piece of it instead of a sweetie, which totally satisfies my sweet tooth in a fabulously tasty way.
Have I mentioned how much I love ginger??? Well now you know! I love LOVE ginger.
I also cut the recipe in half to serve only two people, which it does very generously. Her recipe said that it fed four with leftovers. Mine feeds two generously.
I used a rustic white bread. Some of a Stale boule I had in the fridge. I cut off all of the crust and then buttered it lightly with some softened butter. (The birds enjoyed the crusts)
I then cut the bread into cubes. She had cut hers into quarters, but it is kind of hard to cut slices of a boule into quarters or triangles.
I thought cubes would work well and they did. I mixed the buttered bread with the pieces of candied ginger.
The custard which is poured over top is made by beating together some whole milk, cream, and the other liquid ingredients, along with the lemon zest.
You just pour it evenly over top of the bread mixture, and then you just leave it to sit for an hour. Don't skip this step.
That sitting time allows for the bread to soak up as much of that custard as it can, which results in a pudding with a lovely light and creamy texture.
Once the hour is up you can bake the pudding. I sprinkled some demerara sugar over top just before baking, for a bit of a sparkle and a tiny bit of sweet.
There is no sugar in the pudding itself, just the honey and the ginger syrup.
It gets baked for about a half an hour in a hot oven. If you think it is getting browned too quickly on top, cover it with a sheet of aluminum foil. It works a charm.
I had always thought that with foil you wanted the shiny side away from the food, and dull side in. Actually it is the other way around according to my sister.
In all truth, it probably doesn't matter much.
This soufflés up really nicely in the oven. It comes out all nice and puffy. It is done when a knife inserted near the center comes out clean. If its not quite done, pop it back in for a few more minutes.
Easy peasy lemon squeasy as they say!
Martha served hers simply with some strawberries which she macerated in their own juices with a bit of sugar. I thought that was perfect.
I had some lovely berries that a lady brought to my door that were beautiful and extremely fresh. Picked just that morning. They tasted lovely.
I knew they would go really well with this pudding. I simply washed them, cut them in half and tossed them with a bit of sugar, leaving them to sit for about 10 minutes.
You could also toss them wit some ginger syrup if you wanted to. Its up to you really.
This was a beautiful pudding really. Crunchy on the outside. Soft and creamy on the inside, with lovely lemon and ginger flavours.
Tiny bits of candied ginger, strewn throughout and a few bits on the top that got a bit crunchy. Just lovely. I think I may have found my new favorite bread and butter pudding! I think you are going to love it too!!
Ginger & Honey Bread & Butter Pudding with Strawberries
Yield: serves 2
Prep time: 1 H & 10 MCook time: 30 MinTotal time: 1 H & 40 M
Make sure you soak the bread for at least an hour prior to baking. This delicious rich pudding serves two generously.
Ingredients
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream
- 2 TBS liquid honey (pick one with a nice flavor)
- 1 TBS ginger syrup (if you can't find it, use an additional TBS of honey) (from a jar of preserved ginger)
- 1/2 tsp pure vanilla extract
- 1/2 tsp lemon extract
- the grated zest of half a lemon
- 2 TBS chopped candied ginger
- pinch of salt
- 4 thin slices of day old rustic white bread, crusts removed
- softened butter to spread
- 1 TBS demerara sugar to sprinkle on top
For the berries:
- 1/2 pint fresh strawberries, rinsed, hulled and cut in half
- 1 TBS sugar
Instructions
- Whisk together the eggs, milk, cream, honey, ginger syrup, vanilla, lemon extract, lemon zest, and salt.
- Butter a small rectangular casserole dish which holds two cups.
- Butter your bread slices on one side and cut into cubes. Toss them together with the chopped candied ginger and pop them into the prepared casserole dish.
- Pour the egg mixture over top. Let stand at room temperature for one hour.
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Sprinkle the demerara sugar over top of the casserole and then pop it into the oven. Bake for 25 to 30 minutes until golden and set. Remove from the oven.
- Combine the prepared strawberries with the sugar and leave to macerate for about 10 minutes, tossing occasionally.
- Serve the bread pudding warm in dishes with some of the berries on the side. Delicious!
Notes:
Ginger syrup is the syrup which surrounds preserved ginger in the jar. It is thick and syrupy and has a lovely ginger flavor. If you cannot find it, just use honey in it's place and perhaps add 1/4 tsp of powdered ginger to the egg mixture.
Follow my blog with Bloglovin
Subscribe to:
Posts (Atom)
Social Icons