BreadPudding - Articles and Posts from Slashfood

Posts with tag BreadPudding

Nutella Brioche Pudding - Feast Your Eyes

Posted Oct 9th 2009 10:00AM by Emily Farris
Filed under: Feast Your Eyes, Bread

Nutella brioche pudding. Photo: No Recipes.

Sweet bread pudding tends to be delicious, and this one looks to be no exception -- a fair assumption considering it's made with bananas, milk, cream, eggs, Nutella -- Nutella! -- and not just any old bread, but brioche. But what if we said it also smelled like roses? Marc from No Recipes added three tablespoons of rose water to the recipe because ... why not?

Though he pulled this bread pudding together from scraps in his kitchen, Marc writes that the result was "swaths of buttery brioche crust enrobed in a fragrant chocolaty custard, holding bits of tender sweet fruit in its folds." We couldn't have said it better ourselves -- unless, of course, we'd had a chance to taste it.

[Via No Recipes]

Table for One - Savory Bread Pudding

Posted Oct 1st 2009 4:00PM by Sarah LeTrent
Filed under: Recipes, Baking, Vegetarian/Vegan

Savory bread pudding. Photo: Sarah LeTrent

Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."

Bread pudding may be the darling of fall and winter dessert menus, but the casserole also has a reputation as being quite customizable. Sweet or savory? For brunch or for dinner? With meat or without? Bread pudding can be prepared in a myriad of ways and economically designed to help singletons use up stale bread and odds and ends in the fridge.

As a meatless main dish, it spotlights one of the most beloved vegetarian-friendly proteins of all time: the egg. Make it a meal with a side green salad.

This variation is an individual meal that's perfect for those pajama-and-fuzzy-slipper nights.

Continue reading Table for One - Savory Bread Pudding

Weekend Rehash and Bread Pudding Ice Cream

Posted Apr 21st 2009 11:00AM by Kat Kinsman
Filed under: Dairy, Recipes, Leftovers, Tinfoil Swan

We admit it. After last week we're kinda sick of ham and reached our saturation point with our delicious but waaayyy too plentiful braided baked challah. Still, being loath to toss out any viable leftovers, we decided this weekend's cooking projects should be all about respite and reformatting.

Hence, a Friday night meal of hard-fried leftover Cheerwine ham with freshly-grated parmesan, egg and black pepper over radiatore (crinkly-shaped) pasta for a makeshift carbonara, and finally (for the sake of our sanity and marriage) a furlough in another part of the barnyard. Saturday night's chicken rubbed all over with a lazy pesto -- basil, garlic, lemon juice and olive oil whirred through the food processor -- was delectable straight from the oven. Somehow it was even more satisfying with the leftovers, bones and giblets cooked down for an herbed-up chicken soup with radiatore a day later.

We trotted back to the pig pen with smoked ribs slathered in mustard on Sunday, but that was just to keep us from making an all-day gobblefest of our challah bread pudding buttermilk ice cream. See, our challah recipe (we like Flickr user mollyali's recipe, pictured above) yields two big braids, and though we foist some on friends and flip up plenty of French toast throughout the week, inevitably a portion goes stale, and we were taught not to waste. Bread pudding seemed a simple solution, but we'd had a cup or ten of caffeine by that point and an awful lot of buttermilk on hand from the ongoing Biscuit Mission. So we got to cranking up some ice cream.

Get the recipe after the jump and use the comments to let us know if ramps are up yet where you are, whether you busted out the grill, or tell us whatever else you rustled up this weekend.

Continue reading Weekend Rehash and Bread Pudding Ice Cream

Nazuki bread pudding

Posted Oct 5th 2008 3:00PM by Shayna Glick
Filed under: Recipes, Cooking Without a Recipe, Bread

Up close view from above of bread pudding.

I love cooking on Sunday morning. Sunday is usually the one day of the week I can do whatever I want, so they're pretty laid back and slow. It's only been a recent discovery that I enjoy cooking on my one easy day of the week, as opposed to a bowl of cereal, but I'm glad I finally did come to that realization.

Some of you may remember a post from earlier this week about Nazuki, a spice bread from Georgia. Well, everyone's been pretty busy this week, so the second loaf was starting to go stale. Of course one of the best ways to use up stale bread is a nice bread pudding, and that's what I made for my Sunday morning. My first thought was to make a savory bread pudding with some tomatoes that I need to use up, but I just couldn't see using a sweet bread in a savory dish. The flavors wouldn' mesh.

After breifly flirting with making French toast instead, I mixed up some milk and eggs with some cinnamon and brown sugar, then pourd it over the crumbled Nazuki in a baking dish. The bread pudding didn't take very long to bake, and it was delicious when it was done. It was a sweet dish, but not any more so than French toast and less so than sweet syrup on pancakes. If you don't have any Nazuki on hand, I bet this would be great with cinnamon raisin bread. The recipe is after the jump.

Continue reading Nazuki bread pudding

Cooking Live with Slashfood: Bread Pudding with Blackberry Sauce

Posted May 21st 2006 10:01AM by Nicole Weston
Filed under: Dessert, Food Porn, Grains, Dairy, Recipes, Fruit, Baking, How To, Eggs, Cooking Live with Slashfood

Bread pudding is almost a souffle for cheaters. Because of the eggs in it, it puffs up a bit in the oven, but the bread gives it enough structure that it never falls. The bread also keeps the custard component of the pudding from cracking or facing any of the other flaws that can strike a cooked custard. What this all boils down to is the fact that bread puddings are incredibly easy and will taste great almost without regard for what you do to them. How can you argue with that?

For this bread pudding, I started with the basic recipe in the Better Homes and Gardens New Cookbook, which is a great source for basic recipes. I changed it by adding dried cherries and using challah bread for added richness. I topped it off with a delicious dessert sauce. The final dish is homey, comforting and very delicious. It can be put together very quickly and served either warm or cold, so it is just as good for entertaining as it is for quiet nights at home.

Continue reading Cooking Live with Slashfood: Bread Pudding with Blackberry Sauce

Food Porn: Lemony Bread-Pudding French Toast

Posted Apr 22nd 2006 4:21PM by Nicole Weston
Filed under: Breakfast, Food Porn, Grains, Dairy, Fruit, Baking, On the Blogs, Eggs, Comfort Food

Bread pudding is more in the category of "comfort food" than something elegant, but that doesn't stop this serving of lemon-scented Bread-Pudding French Toast from looking both stunning and absolutely mouth-watering. Ivonne, the blogger who writes Cream Puffs in Venice prepared this as part of an relaxing Sunday brunch. It was made even more relaxing by the fact that the custardy casserole is prepared the night before and simply popped into the oven in the morning. She used fresh lemon zest to give the bread pudding a light, springy taste - the perfect pick-me-up for a gorgeous April morning. Of course, if you serve it with whipped cream instead of maple syrup, it can easily become a delightful dessert. Want the recipe? Look no further than her post.

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Nutella Brioche Pudding - Feast Your Eyes

Table for One - Savory Bread Pudding

Weekend Rehash and Bread Pudding Ice Cream

Nazuki bread pudding

Cooking Live with Slashfood: Bread Pudding with Blackberry Sauce

Food Porn: Lemony Bread-Pudding French Toast

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