Easter provides a wonderful opportunity to enjoy both sweet and savory bread pudding recipes. Classic Vanilla Bread Pudding with Raisins and Chocolate Chip Hot Cross Bun Bread Pudding highlight traditional flavors. For something fruity, Lemon Blueberry Bread Pudding is delightful. On the savory side, Savory Spinach and Cheese Bread Pudding and Rosemary and Roasted Garlic Bread Pudding add a gourmet touch. Those looking for more diverse recipes might find inspiration with options like Chocolate and Cherry Bread Pudding or Cheesy Broccoli and Cheddar Bread Pudding.
Classic Vanilla Bread Pudding With Raisins
Classic Vanilla Bread Pudding with Raisins is a comforting and nostalgic dessert that is perfect for family gatherings, holiday celebrations, or a cozy Sunday brunch. This creamy and rich dish combines stale bread with a custard mixture, creating a delightful texture and flavor that can be enjoyed warm or cold.
It takes about 15 minutes of preparation and 40-45 minutes of baking time, making it a simple yet elegant treat that everyone will love.
Ingredients:
- 8 cups of day-old bread (such as French or challah), cut into cubes
- 2 cups of milk
- 1 cup of heavy cream
- 3 large eggs
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1 cup of raisins
- 2 tablespoons of unsalted butter, for greasing the baking dish
- A pinch of salt
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the unsalted butter.
- In a large bowl, combine the bread cubes and raisins. Toss them together to distribute the raisins evenly.
- In another bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Pour the custard mixture over the bread and raisins, ensuring all the bread cubes are soaked. Allow it to sit for about 10 minutes to absorb the liquid.
- Once the mixture has soaked, gently stir to redistribute the bread and raisins. Pour the bread pudding mixture into the prepared baking dish.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool slightly before serving. Enjoy warm on its own or drizzle with a sauce of your choice, such as caramel or vanilla cream.
Variations and Tips:
- For added flavor, consider mixing in chopped nuts (like pecans or walnuts) or other dried fruits (like cranberries or apricots).
- You can substitute the raisins with chocolate chips for a sweeter twist.
- If you like a touch of spice, try adding a pinch of nutmeg to the custard mixture.
- Serve with a scoop of ice cream or a dollop of whipped cream for an extra indulgent dessert.
- Leftovers can be stored in the fridge for 2-3 days and reheated in the oven or microwave.
Enjoy your Classic Vanilla Bread Pudding with Raisins as a delightful finale to any meal!
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Chocolate Chip Hot Cross Bun Bread Pudding
Chocolate Chip Hot Cross Bun Bread Pudding is a delicious twist on the traditional Easter dessert, combining the spiced flavors of hot cross buns with rich chocolate chips.
This comforting dish is perfect for a family brunch or holiday gathering, where everyone can indulge in its warm, gooey goodness. The preparation time is about 20 minutes, with an additional baking time of 30-40 minutes.
Ingredients:
- 6 hot cross buns, cut into quarters
- 1 cup chocolate chips (milk or dark)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- Butter for greasing the baking dish
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter.
- Place the quartered hot cross buns into the greased baking dish, sprinkling the chocolate chips evenly throughout.
- In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined.
- Pour the custard mixture over the hot cross buns, making sure to soak all the pieces. Press down gently to confirm everything is submerged.
- Let sit for about 10 minutes to allow the buns to soak up the custard.
- Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let cool slightly before serving.
Variations and Tips:
- Add-ins: Consider adding nuts like pecans or walnuts for extra texture or dried fruits for added sweetness.
- *Flavor Variations*: Swap out the chocolate chips for caramel chips or dried cherries to change the flavor profile.
- *Serving Suggestions*: Serve warm with a drizzle of caramel sauce or a dollop of whipped cream for an extra indulgent touch.
- *Storage*: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
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Lemon Blueberry Bread Pudding
Lemon Blueberry Bread Pudding is a delightful and comforting dessert that's perfect for celebrating special occasions like Easter or enjoying a cozy weekend brunch. This dish combines the tangy brightness of lemon with sweet blueberries, all nestled in a rich and custardy bread base.
Ideal for families or gatherings, it serves several people and balances indulgence with a light, fruity flavor. Preparation time is approximately 20 minutes, with an additional baking time of about 45 minutes.
Ingredients:
- 6 cups of stale bread, cubed (such as brioche or challah)
- 2 cups fresh blueberries
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- Powdered sugar (for serving, optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the cubed bread and blueberries, then transfer the mixture to the prepared baking dish.
- In another bowl, whisk together the eggs, milk, cream, granulated sugar, lemon zest, lemon juice, vanilla extract, and salt until well combined.
- Pour the egg mixture evenly over the bread and blueberries, gently pressing down with a spatula or spoon to guarantee the bread absorbs the custard.
- Allow the mixture to sit for about 10-15 minutes to soak in.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set.
- Remove from the oven and let cool for a few minutes before serving. Dust with powdered sugar if desired.
Variations and Tips:
- For an additional twist, consider adding a handful of chopped nuts or white chocolate chips to the mix.
- If using frozen blueberries, be sure to thaw, drain excess moisture, and adjust the cooking time slightly as the dish may take longer to set.
- Serve the bread pudding warm with a scoop of vanilla ice cream or a drizzle of lemon glaze for added flavor and richness.
- To make this dish ahead of time, prepare the bread pudding the night before, cover it with foil, and refrigerate. Bake it in the morning for a freshly baked treat.
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Savory Spinach and Cheese Bread Pudding
Savory Spinach and Cheese Bread Pudding is a delightful twist on the classic dessert version, transforming it into a comforting and nourishing main dish that's perfect for brunch or dinner. This recipe is ideal for those who appreciate a mix of flavors and textures, making it suitable for family gatherings or even a simple weeknight meal. Preparation time for this dish is approximately 15 minutes, with an additional baking time of about 45 minutes.
Ingredients:
- 6 cups of stale bread, cubed (preferably a mix of white and whole grain)
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs (such as basil or thyme) for garnish (optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 3 minutes.
- In a large mixing bowl, combine the cubed stale bread, sautéed spinach, ricotta cheese, mozzarella cheese, and half of the Parmesan cheese.
- In another bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. Pour this mixture over the bread and cheese mixture, stirring gently to combine.
- Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
- Remove from the oven, let cool slightly, and garnish with fresh herbs if desired before serving.
Variations and Tips:
- Add cooked sausage or bacon for an additional protein boost and savory flavor.
- Substitute other greens like kale or Swiss chard for spinach.
- Try using a variety of cheeses, like feta or cheddar, for different flavor profiles.
- For a richer taste, use heavy cream instead of milk.
- Pair with a simple salad or roasted vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for a few days and reheated in an oven or microwave.
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Caramelized Banana Bread Pudding
Caramelized Banana Bread Pudding is a delightful twist on the classic dessert, perfect for those who love the combination of sweet, soft bread and rich, creamy textures. This dish is ideal for brunch gatherings, family dinners, or even as a special treat on holidays. With a preparation time of approximately 30 minutes and a baking time of about 45 minutes, you can have this comforting dessert ready to serve within a couple of hours.
Ingredients:
- 6 cups of day-old bread, torn into pieces
- 4 ripe bananas, sliced
- 4 large eggs
- 1 ½ cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 tsp of vanilla extract
- 1 tsp of ground cinnamon
- ¼ tsp of salt
- 1 cup of caramel sauce (store-bought or homemade)
- 2 tbsp of butter, for greasing the baking dish
Cooking Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, combine the torn bread pieces and sliced bananas. Gently toss them together to guarantee even distribution.
- In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture over the bread and banana mixture. Press down gently to make certain the bread absorbs the liquid. Let it sit for 15-20 minutes.
- Drizzle half of the caramel sauce over the mixture and gently swirl it in with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow it to cool for about 10 minutes. Serve warm, drizzled with the remaining caramel sauce.
Variations and Tips:
- For added flavor, consider mixing in some chocolate chips or nuts such as walnuts or pecans into the bread pudding mixture.
- Substitute half of the bananas with other fruit, like apples or pears, for a different flavor profile.
- If you want a richer flavor, try using brioche or challah bread instead of regular bread.
- For a touch of elegance, garnish with whipped cream or a scoop of vanilla ice cream when serving.
- Make ahead: You can prepare the dish the night before, cover and refrigerate, then bake it the next day. Just add a few extra minutes to the baking time if it's chilled.
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Cinnamon Roll Bread Pudding
Cinnamon Roll Bread Pudding is a delightful and indulgent dessert that transforms leftover cinnamon rolls into a decadent treat perfect for any brunch or festive gathering.
This dish bridges the comfort of bread pudding with the sweetness of cinnamon rolls, making it an ideal choice for families, friends, and anyone looking to satisfy their sweet tooth.
With a preparation time of about 15 minutes and a baking time of 45-50 minutes, you can easily whip up this rich dessert that is sure to impress your guests.
Ingredients:
- 6-8 leftover cinnamon rolls
- 2 cups milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup raisins or chopped nuts
- Optional: Cream cheese icing (from cinnamon rolls or store-bought)
Cooking Steps:
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Cut the cinnamon rolls into bite-sized pieces and place them evenly in the prepared baking dish.
3. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, ground cinnamon, and salt until well combined.
4. Pour the egg mixture over the chopped cinnamon rolls, ensuring all pieces are well soaked.
Gently stir to distribute the liquid if necessary.
5. If desired, sprinkle raisins or chopped nuts over the top for added texture and flavor.
6. Let the mixture sit for about 10-15 minutes to allow the bread to absorb the liquid.
7. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
8. Remove from the oven and let cool for a few minutes before serving. Drizzle with cream cheese icing if using.
Variations and Tips:
- For a richer flavor, you can substitute half of the milk with heavy cream.
- Add spices like nutmeg or cardamom for an extra kick.
- For a chocolatey twist, mix in some chocolate chips before baking.
- To make it a breakfast option, consider adding in some maple syrup or fresh fruit.
- Leftovers can be stored in the refrigerator for up to 2 days; simply reheat in the oven or microwave before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
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Strawberry Shortcake Bread Pudding
Strawberry Shortcake Bread Pudding is a delightful twist on traditional bread pudding, combining the comforting elements of custardy bread with the invigorating flavors of strawberry shortcake.
This dish is perfect for brunch gatherings, family celebrations, or as a decadent dessert to enjoy after a holiday meal. With a preparation time of just 30 minutes and a baking time of 45 minutes, you can easily whip up this scrumptious treat, leaving your guests impressed and satisfied.
Ingredients:
- 6 cups of stale croissants or brioche, cut into cubes
- 2 cups fresh strawberries, hulled and sliced
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- Whipped cream, for serving
- Additional strawberries, for garnish
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, combine the stale croissant or brioche cubes with the sliced strawberries. Gently mix to distribute the strawberries evenly.
- In another bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, almond extract, and salt until well blended.
- Pour the egg mixture over the bread and strawberry mixture, ensuring all the bread is soaked. Let it sit for at least 15 minutes to absorb the liquid.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and set in the center. If the top browns too quickly, cover loosely with aluminum foil.
- Remove from the oven and allow to cool for a few minutes before serving.
- Serve warm, topped with whipped cream and additional strawberries for garnish.
Variations and Tips:
- For an extra layer of flavor, add a sprinkle of cinnamon or nutmeg to the egg mixture.
- Consider substituting the strawberries with other berries, such as blueberries or raspberries, to create a mixed berry shortcake bread pudding.
- You can also add chocolate chips or nuts for added texture and flavor.
- For a boozy twist, soak the bread cubes in strawberry liqueur or Grand Marnier for a few minutes before assembling the pudding.
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Savory Mushroom and Gruyère Bread Pudding
Savory Mushroom and Gruyère Bread Pudding is a delightful twist on traditional sweet bread pudding, making it a perfect dish for brunch gatherings or cozy family dinners. This creamy and rich side dish features a savory flavor profile thanks to the earthy mushrooms and nutty Gruyère cheese, making it suitable for mushroom lovers or anyone looking to impress their guests with a unique offering.
Preparation time is approximately 30 minutes, followed by a baking time of 45 minutes, allowing you to enjoy a comforting dish straight from the oven.
Ingredients:
- 4 cups of day-old bread, cubed (preferably brioche or sourdough)
- 2 cups of mushrooms, sliced (such as cremini or button)
- 1 cup of Gruyère cheese, grated
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 medium onion, chopped
- 2 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- 1 teaspoon of fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the sliced mushrooms and garlic to the skillet; cook until the mushrooms are softened and any liquid has evaporated, about 8-10 minutes. Stir in the thyme, and season with salt and pepper to taste. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream until well combined. Season with a pinch of salt and pepper.
- Add the cubed bread to the egg mixture, followed by the sautéed mushroom mixture and the grated Gruyère cheese. Gently fold everything together until the bread is well coated.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Allow it to sit for about 20 minutes to let the bread absorb the custard.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.
Variations and Tips:
- For added flavor, consider incorporating cooked bacon or ham into the mixture.
- Experiment with different cheeses like fontina or cheddar for a different taste.
- You can substitute half of the bread with leftover croissants for a richer texture.
- For a vegetarian option, affirm you're using vegetable broth instead of chicken broth in any variations.
- If you have leftovers, the bread pudding can be stored in the refrigerator for up to 3 days and reheated in the oven.
This Savory Mushroom and Gruyère Bread Pudding is versatile and sure to be a hit at your next brunch or family meal!
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Coconut Cream Bread Pudding
Coconut Cream Bread Pudding is a luscious twist on the traditional bread pudding, combining the rich flavors of coconut milk and cream with soft, gooey bread. This dessert is perfect for coconut lovers and makes a delightful ending to any Easter feast or spring gathering.
With a preparation time of just 15 minutes and a baking time of around 45 minutes, this recipe is both quick and satisfying.
Ingredients:
- 4 cups of stale brioche or challah bread, cubed
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup shredded sweetened coconut
- 1 teaspoon ground cinnamon
- Pinch of salt
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the coconut milk, heavy cream, granulated sugar, eggs, vanilla extract, almond extract, ground cinnamon, and salt. Whisk until well blended.
- Add the cubed bread to the mixture, ensuring all pieces are well-coated. Allow it to soak for about 10 minutes.
- Incorporate the shredded coconut into the bread mixture.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
- Allow to cool slightly before serving.
Variations and Tips:
- For added texture, fold in some chopped nuts like pecans or macadamia nuts.
- To enhance the coconut flavor, consider adding a tablespoon of coconut extract to the custard mixture.
- Serve warm or chilled, and consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream.
- Leftovers can be stored in the fridge and reheated for a tasty breakfast treat or dessert.
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Nutty Almond and Apricot Bread Pudding
Nutty Almond and Apricot Bread Pudding is a delightful twist on a classic dessert, perfect for holiday gatherings or casual family dinners. This warm, comforting dish combines the rich flavors of toasted almonds and sweet dried apricots, creating a unique and sophisticated treat that will impress your guests. With a preparation time of about 45 minutes and a baking time of an hour, it's a delicious and relatively easy way to make use of leftover bread.
Ingredients:
- 6 cups of day-old bread, cubed
- 1 cup of milk
- 1 cup of heavy cream
- 3 large eggs
- 3/4 cup of granulated sugar
- 1 cup of dried apricots, chopped
- 1/2 cup of slivered almonds, toasted
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- Pinch of salt
- Butter for greasing the baking dish
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- In a large bowl, combine the milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, and salt. Whisk until well blended.
- Add the cubed bread into the bowl and gently fold until the bread is well coated with the mixture. Let it sit for about 10 minutes to absorb the liquid.
- Stir in the chopped apricots and toasted almonds until evenly distributed.
- Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for about 45-60 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool slightly before serving.
Variations and Tips:
- For added flavor, consider soaking the dried apricots in warm water or orange juice for about 30 minutes before adding them to the pudding.
- You can substitute the dried apricots with other dried fruits like cranberries, raisins, or figs for a different taste profile.
- For a richer flavor, use brioche or challah bread instead of regular white bread.
- Serve the bread pudding warm, topped with a drizzle of caramel sauce, a sprinkle of powdered sugar, or a dollop of whipped cream to elevate the dish.
- Make it ahead by preparing the bread mixture the night before and baking it in the morning for a simple brunch option.
Mixed Berry Bread Pudding With Vanilla Sauce
Mixed berry bread pudding is a delightful dessert that combines the warmth of bread pudding with the rejuvenating burst of mixed berries, making it a perfect treat for spring celebrations such as Easter. Its creamy texture and sweet-tart flavor profile appeal to both adults and children alike.
You can prepare this comforting dish in about 1 hour, including baking time, making it a lovely addition to your festive brunch or dinner.
Ingredients:
- 6 cups stale bread, cubed (brioche or challah works best)
- 2 cups mixed berries (such as blueberries, raspberries, and strawberries)
- 3 large eggs
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Butter (for greasing the baking dish)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- In a large mixing bowl, combine the cubed bread and mixed berries. Toss gently to make sure berries are evenly distributed.
- In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, lemon zest, cinnamon, and salt until well combined.
- Pour the egg mixture over the bread and berry mixture, allowing it to soak for about 10-15 minutes, gently pushing down on the bread to make sure all pieces absorb the liquid.
- Transfer the mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the pudding is baking, prepare the vanilla sauce by whisking together 1 cup of powdered sugar with 1/4 cup of heavy cream and 1 teaspoon of vanilla extract until smooth; adjust the thickness by adding more cream or sugar as needed.
- Once the pudding is baked, allow it to cool slightly before serving. Drizzle with vanilla sauce and enjoy!
Variations and Tips:
- For a richer flavor, substitute some of the milk with half-and-half.
- You can use frozen mixed berries if fresh ones aren't available; just be sure to thaw and drain excess moisture before adding them to the bread.
- Add a handful of chopped nuts, like pecans or walnuts, for added crunch.
- Serve the pudding warm, at room temperature, or chilled, depending on your preference.
- Consider adding a scoop of vanilla ice cream or whipped cream on top for an extra indulgent treat.
Rosemary and Roasted Garlic Bread Pudding
Rosemary and Roasted Garlic Bread Pudding is a savory twist on the classic bread pudding that combines the aromatic flavors of fresh rosemary and the richness of roasted garlic. This dish is ideal for brunch gatherings, holiday dinners, or as a delicious side to a hearty meal.
With a preparation time of approximately 20 minutes, followed by an hour in the oven, it's a straightforward recipe that delivers impressive flavors.
Ingredients:
- 6 cups day-old bread, cubed
- 1 head of garlic
- 2 tablespoons olive oil
- 2 cups milk
- 4 large eggs
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: additional rosemary for garnish
Cooking Instructions:
1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic and drizzle it with 1 tablespoon of olive oil. Wrap it in aluminum foil and roast in the oven for about 30-35 minutes, or until the cloves are soft and caramelized.
Once cooked, allow it to cool slightly, then squeeze the roasted garlic cloves into a small bowl and mash with a fork.
2. Prepare Bread and Custard: In a large mixing bowl, combine the cubed bread with the roasted garlic, mashed until smooth. In a separate bowl, whisk together the milk, eggs, Parmesan cheese, chopped rosemary, salt, and pepper.
Pour this custard mixture over the bread and garlic, gently folding until the bread is evenly coated. Let it sit for about 10-15 minutes to absorb the liquid.
3. Bake the Pudding: Grease a baking dish (about 9×13 inches) with the remaining tablespoon of olive oil. Transfer the bread mixture to the dish, spreading it out evenly.
Bake in the preheated oven for 35-45 minutes, or until the top is golden and a knife inserted in the center comes out clean.
4. Serve: Allow the bread pudding to cool for a few minutes before slicing. Garnish with additional rosemary if desired, and serve warm.
Variations and Tips:
- Add Vegetables: Incorporate sautéed vegetables such as spinach, mushrooms, or bell peppers for an extra nutrient boost and flavor.
- Cheese Alternatives: For a different flavor profile, experiment with other cheeses like feta or cheddar.
- Bread Types: Use different types of bread, such as sourdough or ciabatta, for varied textures and flavors.
- Make Ahead: This dish can be prepared a day in advance. Assemble the bread pudding and store it in the refrigerator, then bake it just before serving.
- Perfect Pairing: Serve with a fresh garden salad or as a side to roasted meats for a complete meal.
Enjoy the comforting flavors of this Rosemary and Roasted Garlic Bread Pudding, perfect for any occasion!
Chocolate and Cherry Bread Pudding
Chocolate and Cherry Bread Pudding is a delightful dessert that combines the rich flavors of chocolate with the tartness of cherries, all set in a creamy custard base. This comforting dish is perfect for special occasions like Easter or family gatherings, and it is sure to impress your guests with its indulgent taste and beautiful presentation.
The preparation time is approximately 30 minutes, with an additional baking time of 45-50 minutes.
Ingredients:
- 4 cups day-old bread, cubed (French bread or brioche works well)
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup cherry pie filling (or fresh cherries, pitted and chopped)
- 1/2 tsp ground cinnamon
- Pinch of salt
- Optional: powdered sugar or whipped cream for serving
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
- Add the cubed bread into the egg mixture and gently fold until the bread is soaked through.
- Stir in the dark chocolate chips and cherry pie filling, making sure to distribute them evenly throughout the mixture.
- Pour the bread pudding mixture into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
- Allow the bread pudding to cool for at least 10 minutes before serving. Dust with powdered sugar or serve with whipped cream if desired.
Variations and Tips:
- For an extra flavor boost, you can add almond extract along with the vanilla.
- Consider using a mix of chocolate types, such as milk, dark, and white chocolate for a more complex taste profile.
- If you love nuts, adding chopped walnuts or pecans can add a nice crunch.
- Feel free to substitute the cherry pie filling with your favorite fruit, such as blueberries or raspberries, for a different twist on this recipe.
- This bread pudding can be made ahead of time; assemble it the day before and store it in the fridge, then simply bake it the next day.
Pumpkin Spice Bread Pudding
Pumpkin Spice Bread Pudding is a warm and comforting dessert that beautifully marries the flavors of fall with rich, sweet bread. This dish is perfect for family gatherings, holiday celebrations, or a cozy evening at home.
With a preparation time of approximately 20 minutes and a baking time of about 45 minutes, this delightful pudding will be a hit among both pumpkin spice enthusiasts and those looking for a delightful twist on a classic dessert.
Ingredients:
- 4 cups of day-old bread (cubed, such as brioche or challah)
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 1 cup milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream for serving (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the pumpkin puree, eggs, heavy cream, milk, brown sugar, vanilla extract, pumpkin pie spice, and salt. Whisk together until well blended.
- Add the cubed bread to the pumpkin mixture, ensuring that all pieces are well coated in the custard. If desired, fold in the nuts at this stage.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set in the center.
- Allow to cool for a few minutes before serving. Serve warm, optionally topped with whipped cream or vanilla ice cream.
Variations & Tips:
- For an extra layer of flavor, consider adding chocolate chips, raisins, or dried cranberries to the mixture.
- Substitute almond milk or oat milk for a lighter, dairy-free option.
- Experiment with different spices by adding a dash of cinnamon or nutmeg for added warmth.
- This bread pudding can be prepared a day in advance—simply refrigerate before baking, and add an additional 5-10 minutes to the baking time if baking straight from the fridge.
Cheesy Broccoli and Cheddar Bread Pudding
Cheesy Broccoli and Cheddar Bread Pudding is a savory twist on the classic dessert, perfectly suited for a comforting brunch or a cozy family dinner. Ideal for cheese lovers and veggie enthusiasts alike, this dish combines tender bread cubes with nutrient-rich broccoli and gooey cheddar cheese, creating a delightful, custardy texture.
Preparation takes about 15 minutes, with a cooking time of 45 minutes, making it a relatively quick and satisfying meal option that everyone will enjoy.
Ingredients
- 4 cups cubed day-old bread
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 4 large eggs
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil or butter
Cooking Steps
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil or butter over medium heat. Add the broccoli florets and sauté for about 3-4 minutes until they are bright green and slightly tender. Remove from heat and let cool.
- In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- In a large baking dish, layer the cubed bread evenly. Sprinkle the sautéed broccoli and shredded cheddar cheese on top.
- Pour the egg mixture over the bread, broccoli, and cheese, ensuring everything is well-coated. Press down gently to help the bread soak up the liquid.
- Let the mixture sit for about 10-15 minutes to absorb the flavors.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Let it cool for a few minutes before serving.
Variations and Tips
- Add Protein: Include cooked bacon, ham, or shredded chicken for a heartier meal.
- Different Cheeses: Try using a mix of cheeses such as Monterey Jack or Gruyere for a flavor boost.
- Herbs and Spices: Add chopped herbs like chives or parsley for freshness, or a pinch of nutmeg for warmth.
- Bread Types: Use different types of bread like sourdough, whole grain, or even bagels for varied texture and flavor.
- Make Ahead: Prepare the dish the night before and refrigerate it. Just bake it in the morning for an easy brunch.
- Serve with a Salad: Pair with a light salad for a balanced meal.
