Month: December 2022

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4. Bread Pudding 5. porridge and Pudding latest recipes

Caramel-Croissant Pudding

Ingredients:

  • 2 stale all-butter croissants, coarsely torn
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 2 tablespoons bourbon
  • 2 large eggs, beaten

Directions:

  1. Preheat the oven to 350°. Lightly butter a 1-quart shallow baking dish and arrange the croissant pieces in the dish. In a small saucepan, stir the sugar and water over moderately high heat until the sugar dissolves; wash down any crystals on the sides with a wet pastry brush. Cook without stirring until a medium amber caramel forms, about 5 minutes. Remove from the heat and stir in the cream, milk and bourbon. Cook over low heat just until any hardened caramel dissolves.
  2. In a bowl, whisk the eggs. Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged.
  3. Bake the pudding in the center of the oven for 20 minutes, until puffed and golden. Let cool for 10 minutes, then serve.
Categories
4. Bread Pudding 5. porridge and Pudding latest recipes

Dulce de Leche Bread Pudding

Ingredients:

  • Crème anglaise
  • 1/2 cup dulce de leche, plus more for serving
  • 4 tablespoons unsalted butter, melted
  • 4 large egg whites, at room temperature
  • 3/4 pound crustless challah, cut into 1-inch cubes (10 cups)

Directions:

  1. Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
  2. Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

Notes

More Saucy Ideas: Serve the crème anglaise as a sauce for fresh berries or poached fruit; spoon it over pound cake or chocolate cake; or use it as a base for making ice cream.

Categories
4. Bread Pudding 5. porridge and Pudding latest recipes

Bread Pudding with Irish Whiskey

Ingredients:

irish whiskey sauce

  • 1 1/4 cups whole milk
  • 1/2 split vanilla bean, seeds scraped
  • 4 large egg yolks
  • 2 1/2 tablespoons sugar
  • 1/4 teaspoon kosher salt

bread pudding

  • 3/4 cup raisins
  • 1/3 cup Irish whiskey, such as Jameson
  • 1 pound Pullman-style brioche, challah or white bread, bread cut into 1/2-inch cubes
  • 3/4 cup sliced almonds
  • 3/4 cup plus 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1 large egg yolk
  • 2 1/2 cups whole milk
  • 2 1/2 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted, plus extra for greasing the pan

Directions:

make the sauce

  1. Fill a medium bowl with ice water. In a small saucepan, heat the milk with the vanilla bean and seeds until it just comes to a simmer. Discard the vanilla bean.
  2. Meanwhile, in a medium bowl, whisk the egg yolks with the sugar and salt until the mixture is pale yellow and thickened. Whisking constantly, drizzle in the hot milk. Pour the mixture into a clean saucepan and cook over moderately low heat, stirring occasionally, until the sauce thickens and coats the back of a spoon, 7 to 8 minutes. Strain the custard through a fine sieve into a medium bowl and set the bowl in the ice bath until cold. Cover and refrigerate the sauce.

make the bread pudding

  1. Preheat the oven to 350°. In a small bowl, combine the raisins and whiskey and let stand for 30 minutes. Drain, reserving the whiskey.
  2. Meanwhile, on a large rimmed baking sheet, spread the bread cubes in an even layer. Toast the bread for about 5 minutes, until lightly golden. On another baking sheet, spread the almonds in an even layer and toast for 3 to 4 minutes, until lightly golden. Reduce the oven temperature to 325°.
  3. Grease a 13-by-9-inch glass baking dish. In a small bowl, stir 2 tablespoons of the sugar with the cinnamon. In a large bowl, whisk the whole eggs with the egg yolk and the remaining 3/4 cup of sugar until well blended. Whisk in the milk, cream, almonds, raisins, vanilla, nutmeg and salt. Add three-fourths of the bread cubes, stirring to moisten. Let stand for 5 minutes, then pour the bread mixture into the prepared baking dish. Scatter the remaining bread cubes on top, pressing down gently. Brush the bread cubes with the melted butter, then sprinkle the cinnamon sugar on top.
  4. Bake for 50 to 60 minutes, until the top is deep golden and the custard is set. Transfer the bread pudding to a rack to cool for 30 minutes.
  5. Stir 1 to 2 tablespoons of the reserved soaking whiskey into the sauce and serve with the warm bread pudding.

Make Ahead

The sauce (without the whiskey) can be refrigerated overnight.

Categories
4. Bread Pudding latest recipes

Guava and Cheese Bread Pudding

Ingredients:

For the Pudding Base

  • ½ cup (1 stick) butter, melted and cooled slightly, plus more for pan
  • 4 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 (14-ounce) can sweetened condensed milk
  • 3 (12-ounce) cans evaporated milk
  • 1 (16-ounce) loaf sourdough bread, cut into 1-inch cubes
  • Diced mango, pitaya, and/or dragonfruit, for serving

For the Caramel

  • ½ cup sugar
  • 2 tablespoons water

For the Filling

  • 1 pound cream cheese (two 8-ounce packages), cut into 1/2-inch chunks
  • 1 package (14 ounces) guava paste, cut into 1/2-inch chunks

Directions:

  1. Preheat the oven to 375F. Butter a 3-quart metal or ceramic baking dish. In a large bowl, whisk the eggs and sugar together until smooth. Whisk in the melted butter until combined, then add the vanilla, salt, cinnamon, and nutmeg and whisk again, making sure there are no clumps of spices. Whisk in the condensed milk and then the evaporated milk until the custard is smooth.
  2. Add bread cubes to the custard and press with hands to submerge and to ensure every cube is coated in custard. Set aside.
  3. While the bread absorbs the custard, prepare the caramel: In a small saucepan, stir together sugar and water until the mixture resembles wet sand. Heat over medium until the caramel is golden amber, 8 to 10 minutes. (Do not move the pan until the caramel is a very light amber color.) If the sides on the pan are starting to dry out, use a pastry brush dipped in some water to dissolve the crystals. Immediately pour the caramel into the prepared dish, tilting the pan to spread the caramel evenly across the bottom.
  4. Add enough of the soaked bread cubes to cover the bottom of the dish; top evenly with 1/2 of the guava paste and cream cheese chunks. Top with half of the remaining soaked bread, the remaining guava paste, and cream cheese chunks, and a final layer of custard-soaked bread. Ladle over additional custard to fully soak bread; discard any remaining liquid in bowl.
  5. Wrap bread pudding in baking dish with foil; set dish into a large rimmed baking sheet or roasting pan. Place in the oven and carefully fill the roasting pan halfway with hot water. Bake until the middle of the bread pudding is set, 1 hour 35 to 1 hour 45 minutes. Remove the dish from the water bath and let cool, covered, on a wire rack to room temperature; refrigerate at least 3 hours (and up to overnight).
  6. To serve, run a warm offset spatula or paring knife along the edge of the dish. Invert the bread pudding onto a serving plate and top with fresh fruit. Cut into slices and serve.
Categories
4. Bread Pudding latest recipes

Simple Bread Pudding

Ingredients:

Yield: 6 to 8 servings

  • 2cups milk
  • 2tablespoons (¼ stick) unsalted butter, more for greasing pan
  • 1teaspoon vanilla extract
  • ⅓cup sugar
  • Pinch salt
  • ½loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
  • 2eggs, beaten

Directions:

  1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
  2. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Categories
1. Birthday Cakes latest recipes

Watermelon Cake

Ingredients:

  • 1 box yellow cake mix
  • 1 box vanilla instant pudding and pie filling mix
  • 4 large eggs
  • 1 c. water
  • c. oil
  • 3 1/2 can Vanilla Frosting
  • Red, orange, leaf green, yellow and black gel or paste food color
  • Chocolate-covered raisins (Raisinets)
  • You’ll also need: pastry bag, coupler, petal decorating tip 101S or 101 or basketweave tip 44 or 47

Directions:

  1. Heat oven to 350ºF. Coat two 9-in. round cake pans with nonstick spray. Line bottoms with wax paper; coat with spray.
  2. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour evenly into prepared pans. Bake 30 to 35 minutes until wooden pick inserted in centers comes out clean.
  3. Cool in pans on wire rack 15 minutes; invert cakes onto rack, remove paper and cool completely.
  4. Tint one can frosting red-orange. Using leaf green, yellow and a bit of black, tint one can frosting pale green. Remove 1/2 cup pale green frosting to a pastry bag fitted with decorating tip. Using more leaf green and black food color, tint remaining pale green frosting until it turns dark green.
  5. Stack cake layers on a cutting board; cut crosswise in half. Set one piece aside.
  6. For large melon slice: Sandwich 3 cake layer halves with 1/3 cup white frosting between each (invert top layer so flat side is up). For small melon wedges: Cut reserved piece of cake into 3 wedges. Frost slice and wedges with a thin layer of remaining white frosting.
  7. Frost rounded edges of cakes with dark green frosting. Using flat slide of decorating tip, pipe pale green frosting along edge of dark green frosting on sides and top. Pipe squiggly lines onto sides over dark green frosting. With spatula, smear pale green lines to create the look of watermelon skin.
  8. Reserve 1/2 cup red-orange frosting. With remaining red-orange frosting, frost top and straight sides of cakes, leaving about 1/2-in. border of white frosting. Cut chocolate-covered raisins in half lengthwise. Place cut-side up into red-orange frosting for pits. Refrigerate several hours or overnight to set.
  9. Remove large melon slice to serving tray, standing it on rounded edge. Frost back side of cake with reserved red-orange frosting; decorate with additional chocolate-covered raisins. Place small wedges on tray with large slice. (To serve large cake, place it back onto a flat side before cutting into slices.)
Categories
1. Birthday Cakes latest recipes

Coconut Cream Cake

Ingredients:

  • 1/2 pt. heavy cream
  • 3 tbsp. confectioners’ sugar
  • 1/2 tsp. coconut extract
  • 1 store-bought 8-in. angel food cake
  • 1 1/4 c. unsweetened flake coconut

Directions:

  1. Put heavy cream, confectioners’ sugar and extract in a medium bowl. Beat with electric mixer until soft peaks form when beaters are lifted.
  2. Invert cake onto serving plate. Using a small offset spatula, spread whipped cream all over cake.
  3. Gently pat coconut onto whipped cream. Serve immediately or cover and refrigerate up to 1 day.
Categories
3. Ice cream Cakes latest recipes

Neapolitan Brownie Ice Cream Cake

Ingredients:

  • 1 package brownie mix
  • 1 pt. Strawberry Ice Cream
  • 1/2 c. heavy cream
  • 1/4 c. chocolate sauce

Directions:

  1. Heat oven according to brownie mix package directions. Lightly coat three 6-inch by 3-inch-deep round cake pans with cooking spray. Line the pans with parchment paper; spray the parchment.
  2. Prepare the brownie batter according to package directions. Divide the mixture among the prepared pans and bake until a wooden pick inserted in the middle comes out clean, 25 to 30 minutes. Let cool completely in the pans, then transfer to a work surface. Clean one of the pans.
  3. Line the clean cake pan with plastic wrap so that it hangs at least 3 inches over all the sides. Transfer the ice cream to a large bowl and mash until slightly soft and spreadable.
  4. Place one brownie layer into the bottom of the prepared pan. Spread half the ice cream on top. Top with another brownie layer, then the remaining ice cream. Top with the remaining layer of brownie. Freeze until set, at least 2 hours.
  5. When ready to serve, using an electric mixer, beat the cream in a large bowl until medium-stiff peaks form. Remove the cake from the pan, peel away the plastic wrap and transfer to a serving plate. Spoon the cream on top of the cake and drizzle with the chocolate sauce.
Categories
1. Birthday Cakes latest recipes

Strawberry Rhubarb Layer Cake

Ingredients:

  • 1 orange
  • 3 1/2 c. granulated sugar
  • 2 lb. rhubarb
  • 1 lb. strawberries
  • 4 large egg yolks
  • 2 large eggs
  • 1 c. whole milk
  • 3 tsp. vanilla extract
  • 3 c. cake flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 12 tbsp. butter
  • 1 1/4 c. confectioners’ sugar
  • 8 oz. cream cheese
  • 2 c. heavy cream

Directions:

  1. Squeeze the juice from the orange into a 4-quart saucepan. Stir in 2 cups of granulated sugar and cook on medium-high until the sugar dissolves, stirring occasionally. Add the rhubarb and cook 5 minutes or until tender, stirring occasionally. Transfer the rhubarb to a bowl and cool slightly. Refrigerate, uncovered, for 2 hours. Stir in the chopped strawberries and refrigerate.
  2. Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans and line them with parchment paper. Grease and flour the parchment and sides of the pans.
  3. In a medium bowl, whisk the egg yolks, whole eggs, 1/4 cup of the milk, and 2 teaspoons of the vanilla until combined. In a large bowl, with a mixer on low speed, mix the flour, baking powder, remaining 1 1/2 cups of granulated sugar, and salt; beat in the butter and remaining 3/4 cup of milk on medium-high speed. Add the egg mixture in 3 batches, beating well between additions. Divide the batter evenly among the pans. Bake 20 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool the cakes on a wire rack for 10 minutes then, loosen the sides with a knife, and invert the cakes onto a rack to cool completely.
  4. Place 1 cake on a plate. Strain the liquid from the rhubarb mixture; discard the liquid. Spread half of the rhubarb mixture onto the cake, leaving a 1-inch border. Repeat with the second cake and the remaining rhubarb. Top with the third cake.
  5. In a large bowl, with a mixer on high, whisk the confectioners’ sugar, cream cheese, and remaining 1 teaspoon of vanilla until fluffy. Slowly drizzle in the cream and whisk on high until stiff peaks form.
  6. Cover the cake with the frosting and garnish with the sliced berries. Serve immediately, or cover with plastic wrap (before garnishing) and refrigerate up to 1 day.
Categories
1. Birthday Cakes latest recipes

Classic Vanilla Cake

Ingredients:

FOR THE CAKE

  • 1 c. (2 sticks) unsalted butter, at room temp, plus more for pan
  • 3 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 3/4 c. granulated sugar
  • 4 large eggs, at room temp
  • 2 tsp. pure vanilla extract
  • 1 1/4 c. whole milk, at room temp

FOR THE FROSTING

  • 2 c. confectioners’ sugar
  • 1 c. (2 sticks) unsalted butter, at room temp
  • 1/2 tsp. kosher salt
  • 1/4 c. heavy cream
  • 1 1/2 tsp. pure vanilla extract

Directions:

  1. STEP 1Make cake: Heat oven to 325°F. Butter 9- by 13-in. cake pan and line bottom with parchment, leaving overhang on 2 sides.
  2. STEP 2In bowl, whisk together flour, baking powder, and salt.
  3. STEP 3In large bowl of electric mixer, beat butter and granulated sugar on low speed to combine. Increase speed to medium-high; beat until light and fluffy, about 3 min. Reduce speed to medium; add eggs 1 at a time, beating each until incorporated before adding next egg. Beat in vanilla.
  4. STEP 4Reduce speed to low and add flour mixture in three parts, alternating with milk and beating just until incorporated.
  5. STEP 5Spread batter in prepared pan and bake until wooden pick inserted in center comes out clean, about 40 min. Let cool in pan 10 min., then use overhangs to remove from pan and let cool completely.
  6. STEP 6Make frosting: Using electric mixer, beat confectioners’ sugar, butter, and salt on low speed until combined, then increase speed to medium and beat until fluffy, about 3 min. With mixer running, slowly add cream. Beat until fluffy, about 3 min. Beat in vanilla.
  7. STEP 7Spread frosting over cooled cake and decorate as desired.