Raisin bread pudding

Raisin bread pudding

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Break the bread crumbs into pieces. Put the milk on the fire together with the sugar to taste and let it heat up a bit and melt the sugar. Remove from the heat and place the raisins. Leave to cool.

Meanwhile, mix the cheese with the cream and the two eggs, sugar and spices. Mix well.

Pour the cooled milk over the bread and mix gently. Pour into a tray lined with baking paper and place the cheese mixture with sour cream on top. Put it in the preheated oven at 180 degrees and leave it until it browns nicely on top and passes the toothpick test. Leave to cool, then portion and serve.

Good appetite!

Butter Pudding With Butter, Oranges And Cardamom

1. Grate the orange peel and set aside the fruit. Pour the milk and cream into a saucepan, add the grated orange peel, the chopped vanilla pod and the crushed cardamom and heat the mixture until it starts to boil. Turn off the heat and let the mixture infuse for an hour.

2. Preheat the oven to 180 ° C / gas 4 and place a large steak tray inside to heat - the tray should be large enough to fit the pan in which you will bake the pudding and there is still space between edges (see point 4).

3. Grease the bread slices with butter and cut them into triangles. Unwrap the orange slices with a sharp knife and remove the white peel. Remove the skin from each piece and discard. Cut each slice in half. Beat the eggs with the sugar in a bowl. Pour the milk infusion through a fine sieve over the egg mixture.

4. Place a layer of slices of bread, greased with butter on top, in a tray measuring 30 x 22 x 5cm over the bread, form a layer of pieces of pistachios, raisins and pieces of orange. Repeat the layers, finishing with a layer of bread and covering well with the final layer. Pour the milk and egg mixture on top. Bring water to a boil in a kettle.

5. Place the dish in the preheated tray in the oven. Carefully pour the boiling water into the pan, up to half the height of the bowl, being careful not to spill water over the pudding. Bake for 30-40 minutes, until set.

6. Heat the marmalade in a saucepan over low heat until it becomes liquid and use it to grease the pudding. To serve, cut and remove each portion, sprinkle with powdered sugar and place next to a tablespoon of sour cream, if desired.

Recipes from "The Incredible Spice Men", published by BBC Books.

CORN Pudding with Raisins - fasting recipe

Corn is a useful cereal for dietary preparations because it is low in fat, calories and sugar. In addition, cornmeal is rich in fiber, which helps maintain satiety, stimulate digestion and weight loss.

The pudding we present to you can also be eaten by diabetics, because it does not contain sugar. Contains complex carbohydrates that keep energy levels stable. Corn fiber helps regulate blood glucose and lower cholesterol.

Corn and Raisin Pudding

Organic corn is a good source of vitamin C and magnesium. Contains vitamins B3, B5 and B6, potassium, phosphorus and manganese.

Corn impresses with its diverse content of antioxidants: anthocyanins, beta-carotene, caffeic acid, coumaric acid, ferulic acid, syringic acid, vanillic acid, protocatechuic acid, zeaxanthin and lutein (the latter two have been associated with vision health and cataract prevention.

A study showed that raisins retain minerals and much of the phytochemicals and antioxidants found in fresh grapes. They contain potassium, magnesium and dietary fiber beneficial for the cardiovascular system and reduce the risk of diabetes.

Corn and raisin pudding - recipe

• 1 cup of corn
• 1 cup of raisins
• ½ cup of whole semolina
• 50 g of nuts or almonds
• 1 liter of water or soy milk
• 1 tablespoon grated lemon / orange peel

Boil water or milk in a pot. When the liquid warms up a little, add 1 tablespoon of cornstarch and 1 tablespoon of semolina and mix. Use a wire to avoid the formation of lumps.

When the liquid starts to boil, gradually incorporate the rest of the corn and semolina, mixing with the polenta tool. Let simmer for 3-4 minutes, stirring constantly.

Add the raisins, finely chopped or chopped walnut kernels and grated citrus peel. Stir and remove from the heat.

Move the composition into bowls or plates. If you think it is not sweet enough, you can add a little honey after it has cooled (except for diabetics).

Garnish with fruit on top. You can also use raisins, or fresh seasonal fruits.

"Recipes for Our Health", Elena Pridie

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

"Pudding" is a generic term, which covers several types of food, but conventionally we can say that it means a preparation of flour (or pasta), rice, eggs, milk, etc., often sweetened, browned in the oven. The term can also refer to a casserole of potatoes, vegetables or fruits (finely chopped), cheese, eggs, etc., baked. However, some recipes do not involve baking, but other methods of coagulating the mixture.

Potato pudding

The necessary ones: 600 gr potatoes, 2 suitable onions, 100 ml oil, 2 tablespoons flour, salt and ground black pepper to taste, 2 cloves crushed garlic.

Matching cooking: Boil the peeled potatoes and finely chopped onion. Make a puree in which you add oil, salt, black pepper, flour. The obtained composition is poured into an oiled form and lined with breadcrumbs. Bake in the oven at the right heat. Bake the pudding sprinkled with crushed garlic and serve hot. (For extra flavor, some scallops or smoked pieces are worth adding to the mix!)

Bagel pudding

The necessary ones: 200 gr of core bagel, 20 gr raisins, 200 gr sugar, 30 gr pistachios, 30 nuts, 4 eggs.

Matching cooking: “Soak the bagel core in milk, rub the sugar with the yolks, add the bagel core, add the raisins, pistachios, ground walnuts and then the beaten egg whites. We grease the form with butter and breadcrumbs, we pour the composition, we put it in the oven and we serve it as soon as it is ready, because otherwise it is left ”(V. Florescu - How can we live healthy and cheap ?, 1943).

Semolina pudding with burnt sugar

The necessary ones: 4 eggs, 10 tablespoons sugar, 300 g semolina, 1.5 liters of milk, 1 teaspoon rum, grated peel of a lemon and an orange, 50 g butter, a pinch of salt and a pinch of baking powder.

The sweet match: “Burn 5 tablespoons of sugar in a round pan and leave to cool after the burnt sugar has coagulated on the tray. In a saucepan with a tail, boil the milk together with 5 tablespoons of sugar, salt, rum, grated lemon and orange peel, baking powder and when they boil, sprinkle the semolina in the rain, turning non-stop until it thickens, it is fluffy but still soft and buttery and set aside for cooling. The eggs are separated, the yolks are turned with a wooden spoon until they set, and the egg whites are whipped. In the pan with the tail, when the semolina has cooled, put the butter and mix it completely, then put the yolks and the last deposit is the already foamed egg whites. After the pudding is uniform, pour it into the tray lined with burnt sugar and put it in the oven until it turns brown like the resin of the fir trees in the forest. ”- from Kera Calița reading.

Yogurt pudding with blueberry jam

The necessary ones: 250 gr cream cheese, 500 ml Greek yogurt (10% fat), 100 gr powdered sugar, 1 teaspoon vanilla essence, 1 pinch of salt, 100 gr cranberry jam (or any other small red fruit).

The sweet match: Gently mix the cream cheese with the yogurt, sugar, vanilla and salt powder. Then put the mixture in a towel or a clean piece of gauze, which is drained in a cold bowl. Before serving, pour the pudding on a plate and pour the cranberry jam on top.

Pasta pudding with cheese

The necessary ones: 500 gr macaroni (or other pasta at hand), ½ teaspoon salt, 6 + 2 beaten eggs, 300 gr cream, 400 gr salted cheese, 80 gr butter.

Baking match: Put the pasta to boil, with a little salt, over medium heat. Separately, in a bowl, crush the cheese with a fork and add the cream and beaten eggs, then mix well all together. After the pasta has boiled, drain and let it rest for a few minutes. Grease a deep pan with butter, then put the pasta in the pan with the cheese composition, then mix all evenly. Put the tray in the oven over medium heat and leave for about half an hour, until the pudding is nicely browned. 5-6 minutes before removing from the oven, grease with another one or two beaten eggs, to get a beautiful golden color.

Wine pudding

The necessary ones: 200 gr rice, 1 liter red wine (can be Merlot, Cabernet Sauvignon but also Fetească Neagră), 10 tablespoons sugar, 1 teaspoon cinnamon, 150 gr butter, 6 eggs, salt, breadcrumbs, 100 gr raisins.

The sweet match: Boil the rice in wine with half the sugar until it thickens. After allowing to cool for 20 minutes, mix with the butter and the remaining sugar. Separate the egg whites from the yolks. First, add the yolks one by one, then the cinnamon, salt and whipped egg whites. The composition is poured into a form greased with butter and sprinkled with breadcrumbs, which is put in the oven for 45 minutes, until the pudding gets a nice golden tint. In the pudding, you can also add dried fruit and vanilla, some variants proposing to thicken the composition with bread crumbs soaked in milk. Decorate with large raisins rehydrated in wine.

Red bread pudding

The necessities and the suitability of cooking: “Grate the crust of cold buns, cut into slices, brown in butter, grease the slices with marmalade, pour red wine over them and, after absorbing the wine, place the slices in a greased and sprinkled form with breadcrumbs , pour egg whites sprinkled with sugar on top and bake the pudding in the oven with the stove ”(Madeleine Brebu - Wartime kitchen, 1940)

How do I prepare the recipe for baked bread pudding, bread soup?

Preheat the oven to 200 degrees Celsius.

Cut the bread into cubes of about 2 & times2 cm. It is not necessary to cut it very small, but in this way it is easier to place it in the bowl than if we left the slices whole. During the time spent in the oven, it will still have a creamy consistency.

Put the bread cubes on an oven tray and brown them for 5-6 minutes.

Meanwhile, grate the cheese and melt the butter.

We take a yen bowl of about 1L & ndash 1.5L and put a layer of bread on the bottom of the bowl. With a kitchen brush, spread half the butter on its surface. Add half the amount of grated cheese and then add the second layer of bread. Do the same with the remaining butter.

Optionally, you can also add between layers of diced red bread, finely chopped cabbage and crushed garlic. For the fasting version, we completely replace the cheese and butter with one or more of these ingredients.

Add the soup over the bread. This is one of the main ingredients so it is important to use a soup as tasty and flavorful as possible, and its type, whether it is chicken, beef, fish or vegetables is up to everyone.

The last layer will be the rest of the grated cheese evenly distributed over the entire surface. It will brown very nicely during the time spent in the oven.

Keep in the oven for 20-25 minutes and serve hot.

The result is 2 generous servings.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.

Bread pudding with sour cream and raisins

1. Preheat the oven to the 4/180 ° C mark. Grease a Jena bowl with a little butter. Grease the slices of bread with butter and cut each slice diagonally. Arrange them in the baking dish and sprinkle the raisins between the slices of bread and on top.

2. In a bowl, lightly beat the three eggs, add the milk, cream, liqueur and caster sugar, beat well, then pour over the slices of bread. Press lightly with a spoon so that the egg mixture softens the slices of bread well.

3. Sprinkle the brown sugar and bake the pudding in the oven for 30 minutes, until lightly browned on top. Remove from the oven and serve with whipped cream or vanilla cream, as desired.

Cake pudding & # 8211 a simple and economical recipe

I think it happens in any house that at some point we are left with an end of cake that has dried up, or some croissants that no one eats, or, as in my case, to receive an alms or prescura for alms. that you fail to eat it as such.

I have also written on other occasions that there is a greater sin & # 8211 in the religious sense or in the sense of food waste, as you want to take it & # 8211 a dough that has no meaning and that no one eats.

That's why I prefer to make my own bread rolls for the church, from bread dough, which the man can eat with pleasure at any meal. Find my super-simple recipe for parastasis rolls by clicking on the photo below.

Well, going back to today's recipe, I had to somehow save the prescription I received, because I just wasn't going to throw it away. We cut it into cubes, added some basic ingredients that we always have in the house and made it into a delicious pudding, which we ate with joy.

The same can be done with any leftover pastry product: cake, croissants or even with dry bread that is no longer eaten. It's all about adapting the ingredients to the raw material you have.

My pretzel was made from an industrial cake dough, slightly sweet, bland, with no filling. So I added in the composition: diced butter, raisins, walnut kernels and apple pieces. All bathed in a vanilla composition with milk and eggs.

The result was incredibly tasty: a delicious, rich, slightly moist and very fragrant cake pudding. It was so golden and beautiful and it smelled absolutely wonderful when I took it out of the oven!

If you have a leftover homemade cake, filled with raisins, nuts or shit, you will have to adjust both the amount of sugar in the recipe and the other ingredients.

This recipe is not pretentious at all. You can successfully improvise according to your preferences and what you have available through cabinets. You can put in any composition fresh or dried fruits, almond or coconut flakes, pieces of chocolate, etc. You can put yogurt or cream instead of milk, more or less eggs, depending on how much cake you have, etc.

If you like this type of dessert, I recommend you try the recipe rice pudding with fruit sauce (click here) or semolina pudding with figs (click here for recipe). Both are special, fragrant and very easy to make.

Below I leave you, as a guide, the quantities used by me in the recipe cake pudding today, as well as the recipe in video format posted on the YouTube channel.

Homemade bread pudding recipes

  • 600 gr. of bread
  • 1 liter of milk
  • 500 gr. of sugar + 150 gr. of sugar
  • 4 eggs + 5 egg yolks
  • 80 gr. of canned fruit
  • 1.5 dl. of water
  • 1 cinnamon stick
  • 3 cloves
  • 1 handful of raisins
  1. The day before making the bread pudding, brown the bread and place it in a large bowl. Add the liter of milk and let it soak for 24 hours.
  2. After the day put in a pot 500 gr. of sugar, water, cinnamon and 3 cloves and let it boil for about a minute. Remove the syrup from the heat and set aside until it cools down a bit.
  3. Mix the 4 eggs with 5 egg yolks and then wrap the syrup with the spices, stirring constantly.
  4. Push the mixture through a sieve and add it to the bread.
  5. Add the canned fruit.
  6. Meanwhile, put the remaining sugar (150 grams of sugar) in a saucepan with a few drops of water and let it boil until a kind of light caramel is formed. When ready, pour it into a special pudding mold.
  7. Pour the whole mixture into the pudding and add an old raisin.
  8. Bake in a water bath at 180 ° C for 1 hour and 30 minutes.
  9. After this time, when it is ready, reserve it, letting it cool down a bit and untie it.

How to eat bread pudding?

It is common to eat hot or slightly warm pudding and accompany it with a little more caramel or cream. On the other hand, it is also common to accompany it with a good cup of milk tea or even to eat alone.

On the other hand, it becomes a nutritious dessert that can become a good option for breakfast and snack, especially for the little ones in the house. In fact, it is a dessert so easy to make that we can make them at home.

Bread pudding, a delicious recipe that saves leftover dry bread

Do you always have dry bread? Don't throw it away anymore, because you can use it in a delicious recipe. Here's how to make bread pudding with just a few ingredients at your fingertips!

If you try this recipe, you will discover a new face of bread. You will have a creamy and tasty dessert, snack or breakfast, well syrupy and quite filling.

Here's what you need and how to make an old bread pudding.

Ingredients bread pudding with butter and caramel

  • 200-250 grams of bread slices or cubes, it can even be completely dry bread
  • 120 grams of butter
  • 6 tablespoons brown sugar
  • 1 vanilla pod
  • 4 eggs
  • 500 ml. of milk
  • 100 grams of raisins

optional, caramel sauce:

  • 150 grams of sour cream for whipped cream
  • 3 tablespoons brown sugar
  • 1 teaspoon molasses
  • 1 teaspoon vanilla essence

Preparation of bread pudding with butter and caramel

As I said, the bread can be cut into cubes or triangles, cutting the slices diagonally, and the pudding can be baked into individual shapes or into a single larger shape, as preferred. It is very easy to make and, like the other recipe for another kind of bread pudding that I published on the blog, it always brings us great satisfaction.

Turn on the oven and set it at 180 degrees Celsius and put 1 liter & # 8211 1 half liter of water to boil.

Grease the molds (or mold) with 20 grams of butter and then line them with brown sugar, about 1, 1/2 tablespoon will be consumed with it (picture 1). The bread must be prepared and handy (picture 2). Melt the butter cut into pieces in a large pan (picture 3). Add all the bread and mix so that it is soaked with butter, keep it on the fire, stirring continuously, for 2-3 minutes (picture 4). Turn off the heat and add the raisins over the bread, stirring well to distribute evenly (picture 5). In a bowl, beat whole eggs, brown sugar, grated vanilla bean seeds and milk (picture 6).

Add the bread mixed with the raisins in the bowl and leave for 5 minutes, soaking well with the fluid mixture. Divide the composition into shapes, which are placed in a tray. Pour boiling water into the pan and place in a preheated oven at 180 degrees Celsius.

Bake the pudding for 25-30 minutes (in individual forms it takes less, in a larger form a little longer) until it is well coagulated and on top it starts to brown.

It can be served as such, with a cup of ice cream or your favorite syrup / sauce. We like it with a caramel sauce, which I make by mixing on fire the ingredients specified above in a saucepan until the sauce boils and the sugar dissolves completely.

The pudding is served hot, with the sauce poured on top.

With all the simplicity of the ingredients and the preparation, I would not hesitate to serve this dessert even to the most demanding guests, the ingredients are modest and cheap, but the taste is truly noble.