Berry bread pudding is low-cal new-year sweet

I want on a baking binge during the holiday season. Breads, cakes, pies, cookies, and of course bread pudding too. We’re just finishing up the last tin of Christmas cookies. So it’s time for the “D” word. As in “dreaded,” “despicable,” and “disgusting.” We’re referring to the Diet, of course. Time to work on shedding those extra pounds. Not easy, especially when you enjoy baking and sweets as much as I do.

We took out our “lite” and low-cal cookbooks that sit on the shelf and whose pages rarely see the light of day. And surprisingly there were a bunch of great-looking bread puddings. So here goes. Today’s recipe, which is fragrant with fresh strawberries, raspberries, and spices, comes from Lighthearted Everyday Cooking by Anne Lindsay. The author says she likes this dessert because “it isn’t too sweet or rich but has fabulous flavor.” She suggests topping each serving with a spoonful of Quick Lemon Yogurt Sauce, the recipe for which is included below.

While this recipe calls for soft margarine, unless it’s the healthful non-hydrogenated kind, I’d opt to use real butter because of the trans-fats issue.

BERRY BREAD PUDDING

Half a large loaf French bread
1-1/2 cups low-fat milk
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon each nutmeg and cinnamon
1 cup chopped strawberries
1 cup raspberries
2 eggs, beaten
1 tablespoon soft margarine (non-hydrogenated)

Tear bread into 1-inch pieces to make 6 cups. In bowl, combine milk, sugar, vanilla, nutmeg, and cinnamon; stir in bread and let stand for 10 minutes. Stir in strawberries, raspberries, and eggs.
Meanwhile, in 8-inch square baking dish, melt margarine in 350-degree F. oven; swirl to cover bottom of pan. Pour in batter. Bake for 40 minutes or until puffed and browned. Serve warm. Makes 6 servings.
(Per serving without lemon yogurt sauce: 298 calories; 6 g total fat; 2 g saturated fat; 2 g fiber)
(Recipe from Lighthearted Everyday Cooking by Anne Lindsay, 1994)

QUICK LEMON YOGURT SAUCE

3/4 cup low-fat yogurt
2 tablespoons granulated sugar
Grated rind 1 lemon

In small bowl, combine yogurt, sugar and lemon rind. Cover and refrigerate for up to 3 days. Makes 3/4 cup.
(Per 2-tablespoon serving: 36 calories; trace grams of total fat, saturated fat, and fiber; 2 mg cholesterol)
(Recipe from Lighthearted Everyday Cooking by Anne Lindsay, 1994)

Brioche bread puddings are rich with berries of summer

Did I hear “bread pudding”? My ears are tuned to those lovely words, and even though I’m distracted by the post-breakfast cleanup chores, I detect the “sounds” of bread pudding coming from the Food Network show that I have on in the background.

Yes!! It’s Tyler Florence and he has created some beautiful bread puddings full of blueberries, blackberries, and strawberries, which he’s nestled in individual ramekins. The dishes can wait. I put aside my wash cloth and watch as Tyler whips up a topping of powdered sugar, lemon rind, and juice to top these little delicacies.

I like the Tyler Florence recipes because they’re something I’d try myself – not too fancy and with a homey touch. They’re easy to put together and good enough to impress company, or just the immediate company of your family for a comfy weeknight meal.

This particular recipe is from Tyler’s Ultimate, which on this particular episode featured a Chicken Paillard with Creamy Parmesan Salad for the main course. I watched as he took the individual puddings out of the oven, and drizzled them with the lemon fondant. Well, I’d just call it a glaze, but I guess if you’re a Food Network guy you have to come up with something that sounds more special.

BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT
(Recipe courtesy Tyler Florence 2008 from the Tyler’s Ultimate show, Ultimate Chickan Paillard episode)

Brioche Bread Pudding:
Butter, room temperature
4 eggs
3/4 cup whole milk
3/4 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon lemon zest
1/2 cup sugar, plus more for dusting and topping
4 large slices brioche bread
2 cups mixed berries (blueberries, strawberries, raspberries, blackberries), plus more for garnish

Lemon Fondant:
2 cups powdered sugar
2 tablespoons water
2 lemons, zested and juiced

Butter and sugar 6 (6-ounce) ramekins. In medium bowl, whisk together eggs, milk, cream, vanilla extract, lemon zest and sugar. Combine well with whisk, then let it settle so there are no air bubbles on the surface otherwise they will cause lumps in your anglaise.
Preheat oven to 350 degrees F.
Tear brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide berries among ramekins and top with bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
Bake for 25 minutes in center of oven. The pudding is ready when it has puffed up and custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
Make fondant. In mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
Once pudding has cooled slightly, invert onto individual serving plate. Drizzle lemon fondant over warm bread pudding and serve with extra fresh berries.

Strawberries and cream bread pudding is berry good

When U.S. kids were asked to pick their favorite fruit, more than half of them chose the strawberry, according to information from the USDA Agricultural Research Service (ARS).

And no wonder – these bright red berries are nice to look at, fun to pick at local farms, good eating right out of hand. We love the fragrance of the fresh picked ones – if only someone could bottle that fragrance. Those perfume counter vendors could spritz you with Eau de Strawberry as you’re passing by.

They’re also yummy in so many favorite dishes such as the ever-popular traditional strawberry shortcake, as well as in pies, pancakes, scones, muffins, and cobblers. Toss ‘em into a fresh salad along with a balsamic dressing for a refreshing go-along with a summer lunch or dinner.

Today’s bread pudding recipe, which is beyond irresistible, has not only fresh berries, but also strawberry preserves for a double whammy of strawberries. Make it in the early morning before the heat creeps in. We’re going to enjoy it topped with some good vanilla ice cream on this lovely summer day. We thank Betty, our Internet friend from California, for sharing this recipe.

STRAWBERRIES & CREAM BREAD PUDDING

2 tablespoons butter, melted
7 slices day-old bread, torn into small pieces
3/4 cup chopped fresh strawberries
3 large eggs
1-1/4 cups milk
3/4 cup light cream, or half & half
1/4 cup strawberry preserves
3/4 cup sugar
1 teaspoon vanilla extract

Spread melted butter on bottom and sides of 8-inch square baking dish. Toss bread with chopped strawberries, and spread in baking dish. Whisk eggs, milk, cream, strawberry preserves, sugar, and vanilla together in a bowl. Pour over bread. Let sit in fridge about 30 minutes for bread to absorb liquid. Preheat oven to 350 degrees F. Bake pudding 40-50 minutes, or until top is browned slightly and knife inserted in center comes out clean. Serves 12.
(Recipe adapted from recipe on Allrecipes.com, submitted by T Gagne. Photo from Allrecipes.com)

Fourth of July bread pudding is colorful holiday treat

The Fourth of July is almost here, and that means lots of good down-home food. We’ll be at a family gathering where everyone will pitch in to bring one of their specialties. I usually just volunteer “whatever’s needed.” Which could be anything from banana muffins to, believe it or not, my current favorite dish, a corn and bean salsa that’s out of this world.

But I digress. The topic here is still bread pudding. And for the Fourth, we’ve conjured up a decorative and delish red-white-and-blue offering that’s made from fresh summer fruits – strawberries, raspberries, and blues. Sweet and plump fresh strawberries have been at their peak for picking in this part of the northeast US, so we couldn’t resist adding them to this wonderful dish. I have such fun creating these new versions of bread pudding, and if I do say so myself, this is one of the best! You can double it too, and bake it in a larger container to serve a larger group.

Here’s to a happy and safe Fourth!

FOURTH OF JULY BREAD PUDDING

3 slices day-old Italian bread, cubed (about 1 cup
1/2 cup (generous) mixture of fresh blueberries, raspberries, and sliced strawberries
2 large eggs
1/2 cup half & half OR heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
Dash cinnamon
Cinnamon/sugar

Place bread cubes in bottom of buttered or cooking-sprayed 1-1/2-pint (3-cup) baking dish. Add fresh fruit, tossing with bread to combine. In bowl, whisk together eggs, half & half or cream, sugar, vanilla, and melted butter. Stir in cinnamon. Pour liquid over bread mixture in pan.
Let sit about 30 minutes to allow bread to absorb liquid. Sprinkle with cinnamon/sugar. Bake in preheated 350-degree F. oven about 45 minutes or until pudding is firm and slightly browned on top. Serve warm or at room temp topped with whipped cream and some fresh berries on the side. Serves 4.

© 2008 Recipe by Portia Little.