Tag: Bread Puddings

Breads · Chocolate · Desserts · Fruit

Cherry Bread Pudding

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It has been 5 days since I have baked. Both Randy and I have been going through sugar withdrawals. Well…almost, we have made it several times to the donut shop and the Blue Bell aisle at the grocery store, but since I couldn’t quit coughing long enough to measure the flour and sugar correctly, we have relied on outside sources for our sugar fill. But today is a turning point. I am proud to say that I can hold the measuring cups without shaking and am able to wear my contacts to read recipes. Life is so good. When I saw this recipe in our Frisco Style Magazine which comes to the house each month, it reminded me of the bread pudding we order at Nordstroms from time to time. (we allow ourselves to have this most honored and wonderful dessert 2 times a year, birthdays and Christmas, as I am sure that it knocks our cholesterol up over 300 each time we have it).
This recipe is made with donuts and since we have found our favorite donut shop in Frisco, called Jenny’s donuts at Legacy and Lebanon, I think I might have to send Mr. Randy out in the sleet and ice to get us a dozen donuts to make this most wonderful sounding bread pudding.
*Recipe by Chef at Ace’s Ice House
1 1/2 dozen donuts
6 eggs
2 cups heavy cream
8 oz white chocolate, crumbled
8 oz dried cherries
1 cup sugar
1 1/2 cup milk
1 tables vanilla
3 oz butter, sliced into thin slices.
1 tables cinnamon
1 tables nutmeg
Cherry Sauce
2 cups seedless black cherries
1 1/4 cup red port wine
1/2 cup sugar

Cut up the donuts and put them in a mixing bowl. Add the white chocolate and dried cherries. In a separate bowl, mix the sugar, cinnamon, nutmeg. (Set aside about 1/4 cup of this mixture.) Add the eggs, cream, milk and vanilla to the sugar mixture. (not the 1/4 cup part). Mix thoroughly and pour over the donut mixture, making sure it is soaked. Put this mixture in a greased baking pan. Evenly place the butter slices on top and sprinkle the 1/4 sugar mixture over the top of the bread pudding. Bake in 350 preheated oven until golden brown. About 40-45 minutes. Remove from oven. Cut into squares, spreading cherry sauce evenly over the top right before serving.
Cherry Sauce:
In a medium saucepan, combine all ingredients and bring them to a boil. Reduce the heat to simmer and cook until the cherries are soft. Put the mix in the blended to puree then pour on top of serving squares.

Breads · Casseroles · Holiday Fare · Starches

Wild Mushroom Bread Pudding

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I am in love with bread puddings of all kinds. In a new  BH&G Christmas book, this recipe jumped off the page. Well, not actually, but when I saw the picture of it, I wanted to jump in the kitchen and make it. A great meatless main dish or a wonderful side to any type of meat, this will knock your socks off.

3 cups sliced assorted fresh wild mushrooms (such as cremini, Portobello, chanterelle or stemmed shitake) (8 oz)

2 medium shallots, sliced (1/4 cup)

3 cloves garlic, minced

2 tables olive oil

1/4 cup dry sherry or dry white wine

8 oz rosemary or onion focaccia, cut into 1″  cubes (about 6 cups)

4 eggs, lightly beaten

2 cups half & half

1 cup shredded Gruyere cheese (4 oz)

1 tables snipped fresh thyme

1 tables snipped fresh rosemary

1/2 teas salt

1/2 teas coarsely ground black pepper

Grease eight (10 oz) individual casseroles (ramekins); set aside. In a large skillet, cook mushrooms, shallots and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer, uncovered, until liquid is nearly evaporated. Transfer mixture to a large bowl. Stir in focaccia cubes.

In a medium bowl, combine eggs, half and half, cheese, thyme, rosemary, salt and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.

Divide pudding mixture between the prepared casseroles (ramekins, if using pyrex ramekins, will make probably 10 instead of 8).

 Cover and chill for 2 to 24 hours. Preheat oven to 325. Bake, uncovered for 35 to 40 minutes or until a knife inserted near the centers comes out clean. *If you used the Pyrex ramekins, you won’t need to bake them that long. Tests after 20-23 minutes for doneness.

Serves 8 to 10 depending on size of individual casseroles

Breads · Breakfast · Desserts · Holiday Fare

Pumpkin Bread Pudding

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Windows are open, the Tunnel of Fudge cake I made yesterday is long gone (no I didn’t eat it by myself, I had a little help from my friends, which reminds me of a little song..although if they were truly my friends, they wouldn’t have eaten so much and left more for me.) so today am trying this new recipe. Was just a little blurb inserted at the bottom of a page in my new SL, advertising Domino Sugar. Will make it and let you know how good it is. Sounds really delish and fallish!

Serves 8 to 10, depending on serving size

4 cups white bread, cut into cubes

4 eggs (FYI, unless a recipe specifies differently, use large eggs in recipes, as the recipes are written with that size in mind)

3 egg yolks

1 1/2 cups milk

1 1/2 cups heavy cream

3/4 cup canned pumpkin puree

1 cup granulated sugar

1/4 teas salt

1 tables rum or brandy or vanilla

1/4 teas nutmeg

1 teas cinnamon

1/4 teas cloves, ground

2 tables butter; cold, cut into pieces ( I can tell you right now, that I will be using probably 4-5 tables)

1/2 cup nuts, if desired

Preheat oven to 350. Grease a 13x9x2 baking pan. Dry bread cubes on cookie sheet in oven 10-15 minutes. Place bread cubes in pan; in large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top. Bake 40-50 minutes. Pudding should be set in center by not dry. Serve with warm Crème Anglaise sauce. Recipe for that below.

Crème Anglaise

Whisk together 1 cup heavy cream, 2 large egg yolks and 1/4 cup sugar in a 2 qt saucepan. Cook over medium heat, whisking constantly so mixture doesn’t scorch or scramble, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon. Add 1 teas vanilla and  1 cinnamon stick, if desired. Pour mixture into a bowl. Fill a large bowl with ice. Place bowl containing cream mixture over ice and let stand. Stirring constantly. 30 minutes. Remove cinnamon stick. Cover and chill 1 hour to 3 days.