With Love From
Darling's Kitchen

7. Bread Puddings Galore!

 

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Dear Fans,

Bread puddings are becoming more and more popular lately and it is easy to see why. First, they are amazingly simple to prepare, they are not temperamental prima donnas, they keep and store easily, they are easy to serve, they are incredibly versatile and above all, they are very delicious. They can be savory or sweet, can be served as a main course at lunch or at dessert any time. Needless to add, I love bread puddings.


Today's recipes include:
Bing Cherry & Pecan Bread Pudding
Easiest & Best Chocolate Bread Pudding with
Creme Vanilla
New Orleans Bread Pudding with
Apricots & Pecans & Bourbon Street Sauce


For more Renny Darling Recipes, click on this link
www.rennydarling.com

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Bing Cherry & Pecan Bread Pudding

8 slices egg bread, crusts removed, torn into 1-inch pieces, about 8 cups.
3 cups pitted Bing cherries, fresh or frozen; pat dry. If frozen, defrost, and pat dry.
1 cup chopped pecans

4 eggs
1 cup milk
1 cup sugar
2 teaspoons vanilla

3 tablespoons Cinnamon Sugar

In a large bowl, place bread, cherries and pecans and set aside.

Beat together eggs, milk, sugar and vanilla until nicely blended. Pour over the bread mixture and toss and stir until bread absorbs the egg mixture. There may be a little extra egg around the edges, but that's o.k.

Spread mixture evenly into a buttered 10-inch round porcelain baker and sprinkle top with Cinnamon Sugar.

Bake at 350° for 50-55 minutes or until edges are browned. Serve warm or at room temperature. A little vanilla ice cream on top is nice, but optional. Keep the portions small, and serve 8 to 10.

Note:-Bing cherries can be purchased frozen. The one's I have used were so very good, large, plump and they tasted as if they were freshly picked.

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Easiest & Best Chocolate Bread Pudding

When you make this little bread pudding, not only will you be amazed at it's simplicity, but also wonder how a few simple ingredients could produce such a delicious dessert. You should use day-old bread, but not very dry, stale bread.

8 slices day-old egg bread, crusts removed, torn into 1-inch pieces, about 1/2 pound or 8 cups.
1 cup semi-sweet chocolate chips

4 eggs
1 cup half-and-half or milk
3/4 cup sugar
1 teaspoon vanilla

3 tablespoons Nestle's Nesquik powder

8 teaspoons chocolate syrup (optional)

In a large bowl, place bread and chocolate chips and set aside.

Beat together next 4 ingredients until nicely blended. Pour over the bread mixture and toss and turn until bread absorbs the egg mixture. There may be a little extra egg around the edges, but that's o.k.

Spread mixture evenly into a buttered 10-inch round porcelain baker and sprinkle top with Nesquik powder.

Bake at 350° for 45 to 50 minutes or until edges are browned. Serve warm or at room temperature. If you want to gild the lily, drizzle a little chocolate syrup on top. But, for a dinner party, I would suggest individual ramekins and a spoonful of Crème Vanilla on top. Serves 8.

To Prepare in Individual Ramekins:
Prepare pudding ingredients. Divide mixture between 8 ramekins. . Sprinkle tops with Nesquik. Place ramekins on a cookie sheet and bake at 350° for 25 minutes or until custard is set.

Crème Vanilla:
3/4 cup cream, whipped
3/4 cup vanilla ice cream
3/4 teaspoon vanilla

Combine all the ingredients and stir until blended. Yields 1 1/2 cups sauce. Prepare about 1 hour before serving and store in the refrigerator.

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New Orleans Bread Pudding with
Apricots & Pecans & Bourbon Street Sauce


3 eggs
1 1/2 cups sugar
4 teaspoons vanilla
4 tablespoons melted butter
3 cups milk

12 slices stale (or toasted) raisin bread, crusts removed and cubed, about 12 ounces
4 ounces chopped dried apricots (1 cup)
1/2 cup chopped pecans
1 tablespoon cinnamon sugar


In a large bowl, beat together first 5 ingredients until blended. Toss in bread and allow to stand until bread is evenly absorbed. Stir in apricots. Place mixture into a buttered 9x13-inch baking pan and sprinkle top with pecans and cinnamon sugar. Press pecans gently into the top to avoid burning.

Bake at 350° for about 1 hour or until pudding is set and golden brown. To serve, cut into squares and serve with a spoonful of Bourbon Street Sauce on top. Whipped Crème Fraiche Vanilla is also delicious. Serve 10.

Bourbon Street Sauce:
1 cup sugar
1/2 cup butter
2 tablespoons water

1 egg, well beaten
1/4 cup Bourbon whiskey

In the top of a double boiler, over hot water, beat together first 3 ingredients until sugar is melted. Stir in beaten egg and Bourbon and cook and stir until sauce is slightly thickened and mixture reaches 170° on a candy thermometer. Do not overcook. Yields about 1 1/4 cups sauce.

Whipped Crème Fraiche Vanilla:
3/4 cup cream, whipped
1 tablespoon sugar
1 teaspoon vanilla
1/4 cup sour cream
2 teaspoons Bourbon


Beat cream with sugar and vanilla until stiff. Beat in sour cream and Bourbon until blended.


ENJOY WITH LOVE,
RENNY DARLING

For More Recipes & Menus, Visit Me At:
www.rennydarling.com

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