This savory bread pudding marries onions, carrots, thyme, and sharp cheddar cheese for a toasty, gooey, just plain comforting St. Patrick's Day dish.
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Bread pudding might be the ultimate comfort food. Here are your takes.
A double dose of white chocolate goes into this bread pudding fromOne Bowl Baking: first, it's folded into the custard base, and next, it's melted and mixed with heavy cream to make a sauce.
This pudding, inspired by the highly delicious White Chocolate Bread Pudding at the Palace Cafe, has the soul of a New Orleans bread pudding. But it's gussied up for the season with cranberries, which add a wonderful tart contrast to the white chocolate in the butter and cream-rich custard.
To make this no-bake dessert, soft bread is soaked in a chocolate custard and layered with a zingy raspberry sauce.
Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.
Back in the Day Bakery's bourbon bread pudding is soaked in so much creamy, sugary syrup that it almost tastes like it's made from doughnuts (in a really good way.)
Look. I won't pretend that I have extra panettone lying around my house. I love it too much—that'll just never happen. But going out and buying an extra loaf to make this bread pudding? Totally worth it.
Apples and autumn are entirely synonymous. But instead of relying on apple pie, try this apple bread pudding from Southern Living: Classic Southern Desserts instead. It's creamy, crisp, and nicely spiced, with a plush caramel sauce to accompany it.
If you hate throwing away good bread because it's gone stale, look no further. Here are 9 ways to turn leftovers into dessert.
Made from croissant pieces and lots of eggs (with extra yolks thrown in for good measure), the bread pudding is rich and remarkably moist, even after time in the showcase. It's great on its own, but you'll likely be adding a little (okay, maybe a lot) of the accompanying rum sauce to bathe this baby with extra elegance and extravagance.
Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas.
Unlike an office job, where a resume and an interview can be enough to get on the payroll, applying for a culinary position usually demands a "try out". You pack your knife roll (or your icing spatulas and pastry tips if you're a pastry chef like myself), and head into a strange kitchen to be handed your assignment.
Whether you choose to make it because you've got something you need to use up (eggs, milk, stale bread), or just because you love it, bread pudding delivers a whole lot dessert satisfaction with just a small amount of effort.
In the run up to Holy Week, the week before Easter, I was excited to discover capirotada, a spiced, syrup-based bread pudding that's a Lenten favorite in New Mexico and throughout the southwest.
When you marry soul-soothing bread pudding with the addictive qualities of chocolate, what you have on your hands is an experience that doesn't have room for anyone else except for you and your helping of pudding. No socializing, no talking—just close your eyes and savor.
Torta de pan—bread pudding—is not a novel concept to the dessert repertoire of many countries; in Latin America it is an everyday and very casero (homey) preparation. Variations and interpretations are abundant but not exhausting, surely due to the ease of its assembly and its always pleasing result. The custard-soaked and baked dessert is also a sensible way to salvage stale bread scraps that would otherwise find themselves tossed out with the fish guts and vegetable parings.
This makes for a deliciously buttery, buttercream-studded variety of bread pudding, soft and sweet in the middle, and punctuated by sweet, crunchy bits of frosting on top, which reached a semi-caramelized state during the baking process.
I've made bread pudding with everything from sliced white to croissants, but much prefer challah; it absorbs the custard nicely while retaining its shape so the pudding isn't a mushy mess. In this recipe, the custard is made with sweetened condensed milk and a generous amount of espresso powder, accentuated with floral cardamom, spicy cinnamon, and the perfume of almond extract.
The folks at America's Test Kitchen wanted a bread pudding that had a moist, creamy interior and a crisp top crust. They chose challah for its rich flavor. To cut down on the egginess, they used only yolks and still achieved a luscious, silky custard. For a crackly crust, they dotted the top with additional toasted bread cubes and brushed on melted butter followed by a sprinkling of white and brown sugars. Watch the video here for the technique.