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Unusual Bread Pudding Recipes......... ...

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  • Funwithfood Nov 15, 2005 01:05 PM
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We (I) have a tradition of making bread pudding for dessert on Thanksgiving. We tend to like those which are more sophisticated (I know, it sounds oxymoronic) and/or have unusual ingredients. Any recommendations from fellow Chowhounds?

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  1. Not sure if this is sophisticated enough but it does incorporate both apples and cranberries both great ingredients to use for Thanksgiving! I also have a great Pumpkin Bread Pudding with Caramel Sauce recipe if you are interested. Gobble, Gobble!!! :)

    Michigan Apple Croissant Bread Pudding

    2 Jonagold or Ginger Gold apples
    1 tablespoon butter
    6 croissants
    4 eggs
    2 egg yolks
    1/2 cup sugar
    1 teaspoon vanilla extract
    Zest of one orange
    1 cup whipping cream
    1 cup milk
    1/2 cup dried cranberries

    Peel, core, and dice apples. Lightly saute in butter and reserve. Cut croissants into medium-size pieces. Toss with reserved apples. Place in greased and floured 10-inch round fluted dish.
    Mix eggs, yolks, sugar, vanilla, and zest together. Add cream, milk and cranbrerries. Mix well. Pour mixture over the croissants and refrigerate for one hour. This allows the croissants to absorb egg mixture. Push mixture down into the pan once or twice before baking.
    Place pan in a shallow hot water bath. Cover with foil and bake at 350 degrees for approximately 1 hour.
    Remove foil after 45 minutes, allowing the top to brown, and continue baking until slightly puffed and brown. Center should be set before removing from the oven.
    This dish may be served warm or cold with whipped cream or ice cream.
    Makes 6 servings.

    Per serving: 598 calories; 33 g fat (18 g saturated fat; 50 percent calories from fat); 64 g carbohydrates; 316 mg cholesterol; 504 mg sodium; 12 g protein; 3 g fiber.

    5 Replies
    1. re: Cynthia

      Oh, yum! That sounds fantastic -- thanks for sharing!

      1. re: Cynthia

        There is a good pumpkin bread pudding with caramel sauce at Epicurious. I skip their brown sugar shortcut caramel sauce and make real caramel and also add bourbon and toasted pecans.

        1. re: Cynthia

          Here it is.

          I'd be interested in your pumpkin bread pudding recipe also! I made one once, but it wasn't very impressive.

          Fancy White Chocolate Bread Pudding with Cherry-Wine Sauce

          Adapted by Funwithfood from Parkway Grill, Marriot MI
          (Recipe found in Chocolatier Magazine.)

          Serving Size : 10 Preparation Time :2:00

          BREAD PUDDING
          22 ounces challah, brioche, or white bread --
          (1 lb. 6 oz.)
          4 cups heavy cream
          1 vanilla bean
          3/4 cup coarsely chopped dried (sweet) cherries -- (ie; Ranier)
          4 1/2 ounces white chocolate, chopped -- (1st use)
          4 1/2 ounces white chocolate, chopped -- (2nd use)
          3 large eggs
          2 large egg YOLKS
          1/2 cup sugar
          WHITE CHOCOLATE SAUCE
          3 1/2 ounces white chocolate -- chopped
          3/4 cup heavy cream
          1/4 teaspoon vanilla extract
          1 teaspoon Grand Marnier
          CHERRY-WINE SAUCE
          6 ounces canned sweet cherries, well-drained -- (just over 1 cup)
          1/2 cup sugar
          1 1/2 cups Cabernet Sauvignon -- (or Merlot)
          2 teaspoons cornstarch
          1 1/2 tablespoons water
          1/2 cup sweet dried cherries -- coarsely chopped
          Garnish
          white chocolate curls -- optional

          To Make Bread Pudding:
          Preheat oven to 250 degrees. Trim crusts from bread; cut into 3/4" cubes, and place on cookie sheet. Lightly toast bread, just to dry it out a bit, for about 5-10 minutes; set aside to cool.

          Pour cream into a medium saucepan. Cut vanilla bean in half lengthwise, and using a small spoon, scrape the seeds out and add them to the cream, along with the pod. Bring cream to a gentle boil, stirring occasionally. Remove from heat; remove vanilla bean, and let cool 10 minutes. Add 4 1/2 ounces white chocolate and stir until smooth; set aside.

          Generously butter bottom and sides of a 9" springform pan. Carefully wrap outside of pan with 2-3 pieces of aluminum foil--enough to cover sides and prevent water from leaking in while baking.

          In a mixing bowl, combine the bread cubes, 3/4 cup dried cherries, and 4 1/2 ounces white chocolate. Transfer mixture to prepared springform pan. In a large mixing bowl, whisk together eggs and egg YOLKS, until blended; whisk in sugar. Slowly add warm cream mixture to egg mixture, whisking constantly. Pour over bread cubes in pan; let stand at room temperature for 30-60 minutes. (Can cover and refrigerate overnight, if desired.) Meanwhile, position rack in the center position, and preheat oven to 350 degrees.

          Cover pudding with a piece of buttered foil and set springform pan into a large roasting pan. Pour hot water into roasting pan until water comes halfway up the sides of springform pan (easiest done right at the oven). Bake for about 40 minutes, or until set. Remove foil and bake for an additional 10 minutes, or until lightly browned. Cool completely on a wire rack. {Can be frozen at this point.}

          To Make White Chocolate Sauce:
          Place 3 1/2 ounces white chocolate into a medium, heat-proof bowl. In a small saucepan, bring cream to a gentle boil and pour hot cream over chocolate. Let stand 30 seconds to melt chocolate, then whisk until smooth. Stir in vanilla extract and Grand Marnier; set aside (at room temperature) until serving. If not serving until another day, cover and refrigerate.

          To Make Cherry-Wine Sauce:
          In a medium saucepan, combine canned (drained) cherries, sugar, and wine. Bring to a boil over medium-high heat, stirring occasionally. Remove pan from heat and let mixture cool for 10 minutes. Transfer to a food processor or blender; process until pureed. Pour puree through a fine sieve into same saucepan. In a small cup, combine cornstarch and water (cold from tap) until smooth; whisk into sauce and place over medium-high heat. Whisking constantly, bring mixture to a boil and let boil 1 minute; remove from heat and stir in 1/2 cup dried cherries. Cool sauce to room temperature.

          To Serve:
          Using a Chef's knife, slice a 1 1/2-inch wedge of bread pudding, and set onto dessert plate; spoon a generous amount of white chocolate sauce over the pudding, then decoratively drizzle the cherry-wine sauce onto plate. Garnish with white chocolate curls, if desired.
          - - - - - - - - - - - - - - - - - - -
          NOTES : Heavenly--a very dressed-up bread pudding! (The bread pudding looks elegant in this round shape.)

          The two sauces are delicious, and very visually appealing. Would make a nice winter or special-occasion dessert. Note: There are many steps, but this is easy to make, and everything can be MADE-AHEAD.}

          1. re: Cynthia

            A different Pumpkin dessert for that Thanksgiving Dinner!

            PUMPKIN BREAD PUDDING
            6 Tablespoons Dark-Brown Sugar
            1 cup Raisins
            1/3 Cup Bourbon (optional)
            1/3 Cup Hot Water
            1 Fifteen-Ounce Can Pumpkin Puree
            4 Large Eggs
            1 Cup Granulated Sugar
            1.5 Cups Milk
            2 Teaspoons Pure Vanilla Extract
            1 Teaspoon Ground Cinnamon
            1 Teaspoon Ground Ginger
            1/4 Teaspoon Ground Allspice
            1 (12 oz) day-old loaf brioche or challah (egg) bread - cut into 3/4-inch cubes
            Pinch of Salt
            Confectioners' Sugar, for dusting
            Unsalted butter, room temperature, for ramekins

            Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
            In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
            Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, unmold onto plates; dust with confectioners' sugar.

            1. re: Cynthia

              That sounds tasty!

              Just had to share another garnish idea.

              I had the pumpkin bread pudding at Jiraffe in Los Angeles this past weekend. I wasn't too crazy about their version, but was completely won over by the pumpkin seed/pepita brittle shard that topped it.

              So gorgeous - it was a thin, golden-to-transparent piece of brittle with light green pepita seeds scattered throughout. Much more translucent than a peanut brittle, so I'm not sure how to duplicate it. It was also delicious, fairly delicate - interesting texture contrast to the bread pudding.

              Maybe over the top for a home dessert - but what an impression!

          2. I don't think either of them is particularly unusual, but my two favorite bread puddings are one made with panettone (I just use my regular bread pudding recipe -- we always have this one over the holidays, as there's a store I shop at that gives free panettone), and the white and dark chocolate bread pudding linked below, which I love even though I'm not a big white chocolate fan. The recipe is skimpy on the moisture though -- best to add more.

            If you have any unusual suggestions from your repertoire, I'd love to hear them since we're planning on bread pudding for Thanksgiving as well.

            Link: http://www.epicurious.com/recipes/rec...

            1. One of the most delicious bread pudding recipes I ever made was PANETTONE BREAD PUDDING.
              It was full of flavor and very festive.

              The recipe was on the box, but I found the recipe on the net. You could use any standard recipe calling for brioche or challah bread and substitute the PANETTONE.
              It also makes incredible French Toast.

              1. There is a Mexican version
                http://www.mexgrocer.com/455-capirota...
                which uses a brown sugar syrup, raisins, nuts and cheese.