Category: 4. Bread Pudding

Ingredients

FOR THE PUDDING:

• 1/3 c. Cane Sugar
• 3 tbsp. Cornstarch
• 1 tbsp. Lemon Zest
• 1/8 tsp. Unrefined Sea Salt
• 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk
• 1/2 c. Heavy Cream
• 3 Large Egg Yolks
• 2 tbsp. Salted Butter
• 1/2 tsp. Pure Vanilla Extract
• 2 tbsp. Fresh Lemon Juice

FOR THE TOPPING:

• 1/2 c. Heavy Cream
• 1 tsp. Cane Sugar
• 1/8 tsp. Vanilla Extract
• 1/4 c. Shredded Desiccated Coconut
• 1/2 tsp. Pure Maple Syrup

Instructions:

For the pudding:
In a small saucepan, whisk sugar, cornstarch, lemon zest, and salt. In a small bowl, whisk coconut milk, cream, and egg yolks. Gradually whisk wet ingredients into dry ingredients in the saucepan. Bring to a boil over medium heat, whisking constantly. Whisk and boil 1 minute. Remove from heat.

Strain through a fine mesh sieve into a heat-proof bowl. Whisk in butter and vanilla extract. Cover and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.

For the topping:
Whip cream with sugar and vanilla until medium stiff peaks form.

In a small skillet set over medium-low heat, toast coconut, stirring often, until it just begins to brown. Add maple syrup and stir constantly until nicely toasted. Remove to a plate to cool.

When ready to serve, whisk lemon juice into pudding until completely incorporated. Spoon into individual serving dishes. Top with whipped cream and toasted coconut. Serve immediately.

Pudding recipe adapted from Martha Stewart.

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Lemon and coconut is a flavor combination that I only recently discovered. For some reason, it never occurred to me to put them together. But when I was testing out this recipe, I was happy to find that those two ingredients play very well together!

Ingredients

• 100g butter, melted, plus a little extra for the dish
• 250g self-raising flour
• 140g caster sugar
• 50g cocoa
• 1 tsp baking powder
• zest and juice 1 orange
• 3 eggs
• 150ml milk
• 100g orange milk chocolate or milk chocolate, broken into chunks
• single cream or ice cream, to serve

For the sauce

• 200g light muscovado sugar
• 25g cocoa

Instructions:

1. Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, 50g cocoa, baking powder, orange zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
2. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

Ingredients:

• 225g digestive biscuits
• 100g butter, melted
• 250g tub mascarpone
• 600g soft cheese
• 2 eggs, plus 2 yolks
• zest 3 lemons, juice of 1
• 4 tbsp plain flour
• 175g caster sugar

For the topping

• ½ a 284ml pot soured cream
• 3 tbsp lemon curd
• handful raspberries, to serve (optional)

Instructions:

1. Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
2. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
3. Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

Ingredients:

Bread ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• Zest of 2 lemons
• 1/4 cup poppy seeds
• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs, beaten
• Juice of 1 lemon

Frosting ingredients:

• 3 tbsp. freshly squeezed lemon juice
• 3 tbsp. milk
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 tbsp. cornstarch

Bread instructions:

1. Preheat oven to 350° F (175° C), then butter and flour a 9×5 inch loaf pan.
2. Whisk the flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.
3. Whisk the poppy seeds and butter in a separate bowl.
4. Add sugar to the butter mixture and beat until fluffy.
5. Add eggs gradually, beating each one.
6. Beat in the lemon juice.
7. Add the dry ingredients to the wet ingredients and mix until combined.
8. Scrape the batter into the prepared pan and smooth the top.
9. Bake for 60-70 minutes or until a toothpick inserted into the cake’s center comes out clean.
10. Let the bread cool in the pan for 10 minutes.
11. Move the bread to a wire rack and let it cool completely.

Frosting instructions:

1. Whisk the lemon juice and milk in a small bowl. Set aside.
2. Use a mixer to beat the butter until creamy.
3. Add the sugar and cornstarch and beat until light and fluffy.
4. Set speed to low and add the lemon juice mixture. Beat just until combined.
5. Frost the bread after it cools.

Ingredients

BREAD PUDDINGS

• 4 large eggs
• 2 (15-oz.) cans pumpkin
• 1 1/2 cups milk
• 1 cup half-and-half
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)

CARAMEL-PECAN SAUCE

• 1 cup pecans, chopped
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Directions

1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
2. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.
3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Chef’s Notes

One-Dish Caramel-Pecan-Pumpkin Bread Pudding
Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through

Ingredients

• 1 dozen Krispy Kreme doughnuts, each cut into 8 pieces
• 2 cups half-and-half
• 4 large eggs
• 1/3 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Vanilla Ice Cream, optional

Bourbon Butter Sauce

• 1 cup granulated sugar
• 3 tablespoons water
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons Bourbon
• 1/4 teaspoon kosher salt

Directions

1. Preheat oven to 325°F. Lightly butter a glass or enamel-coated 11×7-inch baking dish. Place doughnut pieces in baking dish.
2. Whisk together half-and-half, eggs, sugar, salt, and vanilla in a medium bowl until well combined. Pour mixture over doughnuts in baking dish; let sit 1 hour.
3. Place baking dish inside of a metal 9×13 baking dish. Fill 9×13 dish with water, allowing water to come halfway up the sides of the 11×7 dish, creating a water bath. Place water bath in preheated oven and bake 40-43 minutes, or until custard is just set. Remove from oven and let cool in water bath until just cool enough to handle, about 30 minutes. Remove 11×7 dish from water bath to scoop and serve.
4. Butter Bourbon Sauce: Stir together sugar, water, and corn syrup in a medium heavy-bottomed saucepan. Cook, stirring constantly, over medium until sugar dissolves, about 2 minutes. Increase heat to medium high and cook, occasionally brushing sides of saucepan with a wet pastry brush, until mixture darkens to a deep amber color, about 6-7 minutes. Remove from heat and pour in cream (mixture will bubble vigorously); stir in butter, bourbon, and salt until well combined. Let cool 5 minutes, then spoon sauce over Krispy Kreme Bread Pudding and vanilla ice cream, if desired.

Ingredients

• 1 loaf challah bread
• 2/3 cup seedless raisins
• 6 large eggs
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon Grand Marnier
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons orange zest
• 3 cups whole milk
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, melted

Directions

1. Preheat oven to 325°F. Grease a 9- by- 12-inch baking dish with cooking spray; set aside.
2. Using a serrated knife, remove the crust of the challah by cutting off a thin layer around the entire loaf. Cut the remaining bread into 1-inch cubes. Place cubes of bread inside prepared baking dish. Scatter raisins across the bread cubes.
3. In a stand mixer with the whisk attachment, beat together eggs, brown sugar, and granulated sugar on medium-high until tripled in volume, about 5 minutes. Add Grand Marnier, vanilla extract, and orange zest; mix to combine.
4. In a separate container, stir together milk, buttermilk, and melted butter. Slowly stream into egg mixture, beating on low until well combined. Pour custard over the bread and raisins, gently pressing on the bread pieces with a spoon to help the custard soak into the bread. Allow to rest for 15 minutes.
5. Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish with the greased side of aluminum foil. Place in preheated oven for 1 hour. Remove aluminum foil and bake until the top has dried slightly and the center of the bread pudding is set, about 30 minutes.

Ingredients

Bread Pudding

• 5 large eggs, separated
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 cups heavy cream
• 2/3 cup granulated sugar
• 1 (16-oz.) challah bread loaf, cut into 1-inch cubes (about 11 1/2 cups)
• 3 – 4 fresh peaches
• 4 tablespoons salted butter, cut into small pieces, plus more for dish

Bourbon Caramel

• 2 tablespoons unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1 cup heavy cream, at room temperature
• 2 ounces (1/4 cup) bourbon

Directions

1. Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
2. Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
3. Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.