VEGAN BREAD PUDDING RECIPES
BREAD & BUTTER PUDDING RECIPES - BBC GOOD FOOD
A bread and butter pudding is a classic British dessert that's big on taste yet so easy to make. It's even more delicious served with custard or ice cream.
Provided by Good Food team
Number Of Ingredients 1
BREAD PUDDING RECIPE - BBC GOOD FOOD
This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield Cuts into 9 squares
Number Of Ingredients 10
Steps:
- Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
- Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
- Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
- Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
- Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Nutrition Facts : Calories 510 calories, FatContent 13 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 94 grams carbohydrates, SugarContent 67 grams sugar, FiberContent 3 grams fiber, ProteinContent 10 grams protein, SodiumContent 1.15 milligram of sodium
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SIMPLE BREAD PUDDING RECIPE - NYT COOKING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work.
There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom.
It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 198 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 198 per serving
- 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.
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PANETTONE BREAD AND BUTTER PUDDING RECIPE | JAMIE OLIVER
We all know we love bread and butter pudding, but it’s time for a change – this version is super-fun
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 548 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 548 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
- Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
- Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
- Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
- Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
- Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
- Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
- Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
- Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!
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