BUTTERMILK BREAD PUDDING RECIPES

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IRISH SODA BREAD WITH RAISINS RECIPE - EPICURIOUS



Irish Soda Bread With Raisins Recipe - Epicurious image

Enriched with butter and buttermilk and studded with plump raisins, this Irish soda bread recipe bakes up with a burnished crust and fluffy crumb.

Provided by Anitra Earle

Total Time 1 hour 10 minutes

Prep Time 20 minutes

Yield Makes 1 loaf

Number Of Ingredients 9

Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1½ teaspoons baking powder
1 teaspoon salt
¾ teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
⅔ cup raisins

Steps:

  • Preheat oven to 375°F. Spray 8-inch-diameter cake pan or cast-iron skillet with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
  • Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
  • Bake bread until golden brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

BANANA PUDDING CAKE RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Banana Pudding Cake Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     dessert

Total Time 3 hours 25 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 18

Nonstick cooking spray, for spraying the pan
All-purpose flour, for dusting the pans
3 ripe bananas
2 teaspoons freshly squeezed lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
One 11-ounce box vanilla wafers, crushed
1 cup buttermilk
2 teaspoons vanilla extract
2 large eggs
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
Pinch salt
1 cup milk
1/4 teaspoon vanilla extract
Confectioners' sugar, for sprinkling

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
  • In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
  • Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
  • For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes.
  • Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving.

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See details