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Spiced Bread Pudding recipe

Spiced Bread Pudding recipe


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  • Dish type
  • Dessert
  • Puddings

This is an unusual, but delicious pudding. It's egg-free, spiced with cloves and cinnamon and dotted with walnuts, raisins and Cheddar cheese. A great dessert to enjoy during Christmastime.

3 people made this

IngredientsServes: 6

  • 200g caster sugar
  • 350ml water
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 teaspoon vanilla extract
  • 6 slices white bread, toasted and cut into cubes
  • 150g raisins
  • 115g chopped walnuts
  • 170g grated mild Cheddar cheese

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat oven to 180 C / Gas 4. Grease a 2 litre baking dish and set aside.
  2. In a medium saucepan, heat sugar until it liquefies. Insert a sugar thermometer and cook sugar without stirring until it reaches 160 degrees C. It will be a clear, amber coloured syrup.
  3. Add the water, cinnamon and cloves. Bring to the boil, reduce heat and simmer. Stir in vanilla.
  4. Layer in prepared dish: half the toast, half the raisins, half the nuts, half the syrup and half the cheese. Repeat layers. Bake uncovered for 30 minutes. Serve warm.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

by MSTROLL

This is a great recipe.My kids and I try out recipes before Christmas then we make a list of the things we want to make.This is one recipe that will be on our list.Thanks-29 Nov 2002

by Sugarplum

This is super, super sweet but good. I liked that this didn't have any eggs in it to give it that eggy taste that some bread puddings have. I had some hot dog buns that I needed to use up. I didn't have any raisins so I used dried cranberries. I also used pecans instead of walnuts. The instructions said to melt the sugar into a syrup first and then add the water but when I did that it turn into a hardened mess. I mean it was a real stuck on mess. Not sure if there is something missing here or I did something wrong. I went back and tried it again but this time I put the water in first and then disolved the sugar into it. That worked out fine.-20 Feb 2013


Bread Pudding with Spiced Rum Sauce

"During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with a wonderful spiced rum sauce. I'd be grateful to have the recipe for this decadent dessert."

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Recipe Summary

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • ½ cup raisins (Optional)
  • 4 eggs, beaten
  • 2 cups milk
  • ¾ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.


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If you place the bread pudding on the oven rack, the direct heat will make the edges overly dry and the middle too custardy. To create an even consistency throughout, bake the dessert set inside a water bath. To make one, just put the casserole dish inside a large roasting pan and pour in hot water until it reaches halfway up the sides.

The steam generated in the oven will gently cook the egg mixture, and prevent hot spots. The result is a decadent souffle-like texture. This technique is also used for egg-based desserts like cheesecake to prevent cracking and retaining moisture.


Nutritional Information

Makes: 8 servings, 2/3 cup each

  • Calories 257
  • Fat 9 g
  • Saturated fat 2 g
  • Mono Fat 2 g
  • Cholesterol 8 mg
  • Carbohydrates 41 g
  • Dietary fiber 4 g
  • Protein 6 g
  • Sodium 137 mg
  • Sugars 26 g
  • Potassium 234 mg

This silky apple dessert recipe—a spiced apple bread pudding made with apple cider in place of the usual custard—gets a double hit of apple flavor from both the cider and plenty of sliced tart apples. Mace, the lacy red spice that coats the nutmeg fruit, adds a particularly lovely floral note, but you can substitute nutmeg if you don’t have any mace on hand.


Blueberry Bread Pudding with Spiced Blueberry Sauce

Individual ramekins of blueberry bread pudding make a nice presentation. Baking the ramekins in a water bath (a large pan with an inch of water) gently and evenly cooks the egg-based custard and insures a silky texture. Be careful removing the hot water filled pan from the oven when done.

Ingredients

Blueberry Spiced Sauce
  • 1 Tbsp. lemon juice
  • 2 packages (6 ounces) Driscoll's Blueberries, divided
Bread Pudding
  • 5 Tablespoons butter, divided
  • 5 Cups whole milk
  • 1 Cup sugar
  • 2 Teaspoons vanilla extract
  • 1 Tsp. salt
  • 1/2 Tsp. ground cinnamon
  • 2 Packages (6 ounces) Driscoll's Blueberries
  • 1/4 Tsp. ground nutmeg
  • 2 Packages (6 ounces) Driscoll's Blueberries, divided
  • 1/4 Cup sugar
  • 1 Tbsp. cornstarch
  • 1/2 Tsp. ground cinnamon
  • 1/4 Tsp. ground cardamom
  • 3/4 Cup water
  • 1 loaf Italian bread (1 pound)
  • 6 large eggs
  • Confectioners' sugar, for dusting

Directions

Bread Pudding

Butter six individual 8-ounce ramekins with 1 tablespoon butter set aside.Heat oven to 350°F. Slice bread into 1/2 inch slides and place on a cookie sheet.Toast 10 minutes, turning bread slices over once. Cut bread into 1-inch cubes and place in a large bowl. Melt remaining 4 tablespoons butter and drizzle over cubes, toss until evenly coated, set aside.Whisk eggs, milk, sugar, vanilla, salt, cinnamon and nutmeg in a large bowl.

Pour egg mixture over bread cubes and stir until evenly moistened.

Stir in blueberries. Spoon mixture into ramekins.

Cover and refrigerate 30 minutes.

Place ramekins in a large roasting pan.

Add boiling water to halfway up sides of ramekins.

Bake 1 hour or until knife inserted in center comes out clean. (Cover with foil if browning too quickly during baking.) Cool slightly.

Dust with confectioners' sugar and serve with warm Spiced Blueberry Sauce, if desired.


How To Make Bread Pudding

To make this bread pudding, start by spraying a 9吉 baking pan well with nonstick cooking spray. Next, cube your day old-bread into 1-inch pieces and place them in an even layer into the prepared baking dish.

Then, whisk together the eggs, granulated sugar, milk, vanilla extract, and spices. You will be using 5 whole eggs and 4 cups of milk, which may seem like a lot. Trust me, the first time I made this recipe I sat there wondering if it was too much. As the bread bakes it will absorb the liquid, so don’t worry!


Once you mix up the wet ingredients, pour it over the bread in your pan. Make sure that the mixture fully coats the bread, if you miss some pieces, just press them down into the mixture to make sure they are coated.

You want to let it sit for about 15 minutes, so the bread can absorb some of the liquid before it goes into the oven too. I like to prepare the bread pudding, then once I’m done I preheat the oven. I just let it sit and soak up the mixture while the oven preheats, which is usually right at about 15 minutes. Easy, peasy.

The bread pudding will take about 45 to 50 minutes in the oven. You will know it’s done when the center is puffed up and firm if you gently touch it.

You do want to let it cool for just a little bit once you remove it from the oven so that it’s easy to handle. I really love this bread pudding served with a huge scoop of ice cream and some caramel sauce. But honestly, it’s delicious just by itself!


Directions

Grease a 9 by 13inch baking pan

In a laaarge bowl combine sugar, raisins, pecans, cinnamon, nutmeg, allspice and cardamom. Add bread pieces

In a separate bowl combine milk, melted butter, eggs and vanilla

Pour liquid over bread mixture and stir until bread has absorbed liquid

Pour into baking pan, place on rack in center of cold oven and set to 350, bake 1½ hours or until golden brown.

Serve either with hard sauce or strawberry sauce

Ina medium saucepan combine strawberries, grand marnier and sugar. Cover and cook over medium heat for 8 to 10 minutes

In small bowl combine cornstarch and water

Stir mixture into strawberries, stir for 2 minutes to thicken, serve warm

Beat butter and sugar until light, add other ingredients and beat for five minutes until light.


19 Delicious Reasons to Make Bread Pudding With That Day-Old Bread In Your Pantry

Southern cooks have always been resourceful with their leftovers (when there are leftovers around, that is). There&rsquos always a jar of bacon grease in Mama&rsquos fridge, and there are countless ways to get creative with that Thanksgiving turkey the day after. You could easily make homemade croutons with that day-old bread you don&rsquot want to go bad, but Southern chefs&rsquo favorite way to repurpose it is with a bread pudding recipe. With bread pudding recipes, there are endless possibilities. You can go the sweet route or opt for savory you can use a country loaf or Challah. Bread pudding welcomes creativity.

Of course, all bread puddings start with some sort of bread, whether slightly stale French baguette or even Krispy Kreme doughnuts (we really did that), and are usually filled with some sort of custard and topped with a sweet sauce. Because we never stop coming up with fun twists on Southern classics, we have plenty of amazing takes on old-school bread pudding. If you love fall baking, try our Caramel-Pecan-Pumpkin Bread Puddings or Spiced Caramel-Apple Bread Pudding to fill your house with the delectable smells of autumn. If you want to try out a breakfast bread pudding recipe, the kids will love our Cinnamon-Pecan Breakfast Bread Pudding and your girls&rsquo brunch group will be begging for our Spinach-and-Broccoli Breakfast Bread Pudding recipe. Say goodbye to drab breakfasts for good, and never let another good loaf of bread go stale! These are the best bread pudding recipes to keep on hand, whether you want to enjoy them at dessert, breakfast, or with a savory twist.


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