Make Halloween bread pudding with trick-or-treat candy

Those Halloween goblins will soon be knocking at your door for trick-or-treat candy. If you bought more treats than you need, there may be some left over to munch on yourself. Or, for a fun and creative way to use them up, chop up some of the chocolate bars and add them to a basic bread pudding. We added a splash of brandy to the mix, then stirred in some dried cherries. After it baked to a nice golden brown on top, we served it with a dollop of whipped cream. Happy Halloween!

Halloween Trick-or-Treat Bread Pudding

2 or 3 slices bread, spread lightly with butter or margarine, and cubed (about 2 cups)
8 to 10 mini chocolate bars, chopped into chunks
1/2 cup or so dried cherries
1 cup milk
1/2 cup half-and-half
2 large eggs, beaten with fork
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons apricot or other brandy (or vanilla extract0
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F. Combine cubed bread, candy chunks from 8 mini candy bars, and dried cherries in cooking-sprayed 1-1/2-quart baking dish. Scald milk and half-and-half. In bowl, combine eggs, sugar, salt, brandy, and cinnamon. Add scalded milk slowly to egg mixture, stirring to combine. Pour liquid over bread mixture in pan. Sprinkle top with remaining candy chunks. Bake in preheated 350-degree F. oven 50 to 60 minutes, or until firm and browned on top. Serve warm or at room temp topped with whipped cream or ice cream. Serves 4 to 6.
(© 2009 Recipe by Portia Little)

Almond brownie bread pudding is chocolate decadence

Got leftover brownies or chocolate cake? Well, it doesn’t happen often in this household. But we are baking extra desserts for the Mom’s Day company, so on the off chance that there might be some stale brownies hanging around afterwards, here’s one delicious way to use them up.

We got the heads up on this recipe from Betty in California, who spotted it on allrecipes.com. “It sounds decadent,” she says, and according to ‘DAUGHTERSOFDECEMBER’, who submitted the recipe to the site, it’s a “spin on bread pudding. Brownie chunks replace the bread in this rich … twist on the traditional bread pudding.”

It features not only the actual brownies, but also some chopped semisweet chocolate. Hey, there can never be too much chocolate, so we’re going to give this one a whirl.

ALMOND BROWNIE BREAD PUDDING

4 1-ounce squares semisweet chocolate, chopped
2 cups prepared brownies, cubed
1-1/2 cups milk
1/3 cup brown sugar
1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup chopped almonds, divided

1. Preheat oven to 325 degrees F (165 degrees C). Lightly butter one 2-quart baking dish.
2. Melt chocolate in microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
3. Place brownie chunks into prepared baking dish. Beat eggs in large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of almonds. Pour milk mixture over brownie cubes and sprinkle with remaining almonds. Bake until knife inserted into center comes out clean, about 45 minutes.
Makes 8 servings.
(Recipe from Allrecipes.com, submitted by DAUGHTERSOFDECEMBER)

Valentine's Day bread pudding says "I love you"

I think I spotted every male over the age of 12 out shopping for Valentine’s Day – puzzling over cards, heart-shaped boxes of chocolates, and cuddly teddy bears. And in the kitchen we’re planning our own feast – a decadent chocolate bread pudding, flavored with Kahlua, and the ever-popular Valentine’s Day chocolate. This is healthier for your sweetie than many of those ultra-rich desserts too. Made with reduced-fat milk and just one egg, the recipe comes from Cooking Light magazine, and the flavor is superb!!!

If you can’t find Hawaiian bread, which is a soft sweet bread, you can substitute a good egg bread, such as challah.

Here’s to chocolate, and romance, and happy Valentine’s Day!!

CHOCOLATE CHUNK BREAD PUDDINGS

1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread

2/3 cup 2% reduced-fat milk

2 tablespoons sugar

1 1/2 tablespoons unsweetened cocoa

1 tablespoon Kahlúa (coffee-flavored liqueur)

1/2 teaspoon vanilla extract

1 large egg, lightly beaten

Cooking spray

1 ounce semisweet chocolate, coarsely chopped

2 tablespoons frozen fat-free whipped topping, thawed

Preheat oven to 350 degrees F.
Arrange bread cubes in single layer on baking sheet. Bake at 350 degrees F. for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325 degrees F.
Combine milk and next 5 ingredients (milk through egg) in medium bowl, stirring well with whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
Place ramekins in 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 degrees F. for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping. Yield: 2 servings.

CALORIES 319 (30% from fat); FAT 10.6g (sat 5.2g,mono 3.6g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 121mg; CALCIUM 125mg; CARBOHYDRATE 45.3g; SODIUM 141mg; PROTEIN 9.8g; FIBER 2.1g

(Recipe from Cooking Light, January 2003. Photo by Becky Luigart-Stayner; styling by Lydia DeGaris-Pursell)

Chocolate bread pudding souffles are low-cal Valentine goodies

We must serve something chocolate for Valentine’s Day. That’s a given. Choosing from a long list of delectable treats is a problem. Well, of course we could solve it by making them all. And high on our agenda is today’s recipe for these lovely soufflés that are not only special, but also low in calories.

Thanks to Betty in California for sharing this recipe, and also to the Betty Crocker Test Kitchens for coming up with it. They suggest serving these desserts as soon as they come out of the oven.

CHOCOLATE BREAD PUDDING SOUFFLES

Nonstick cooking spray
Sugar
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1-1/3 cup fat-free milk
1/2 teaspoon vanilla
1-1/2 cups dry French bread cubes (crusts removed)
1 tablespoon margarine or butter
2 tablespoons all-purpose flour
3 egg yolks
3 egg whites
3 tablespoons sugar

1. To attach foil collars to eight 5-ounce soufflé dishes, fold eight 12x4-inch strips of foil in half lengthwise. Lightly coat one side of each strip with nonstick cooking spray; sprinkle each with 1/4 teaspoon sugar. Place collars around ungreased soufflé dishes, sugar side toward center, extending 1 inch above dishes. Secure with tape or piece of 100-percent-cotton string. Set soufflé; dishes aside.
2. In medium bowl stir together 1/4 cup sugar, cocoa powder, and cinnamon; add 2/3 cup milk and vanilla. Stir in bread cubes; set aside.
3. In small saucepan melt margarine or butter. Stir in flour. Add remaining 2/3 cup milk. Cook and stir until thickened and bubbly. Remove from heat. In large mixing bowl beat egg yolks for 5 minutes or until thick and lemon-colored. Gradually stir in flour mixture; stir in bread mixture.
4. Wash beaters thoroughly. In large mixing bowl beat egg whites until soft peaks form (tips curl). Gradually add 3 tablespoons sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes.
5. Bake in 350 degrees F; oven for 20 to 25 minutes or until knife inserted near centers comes out clean. Serve immediately. Makes 8 soufflés.
CARB GRAMS PER SERVING: 23
Nutrition Facts Per Serving: Servings: 8 soufflés Calories 153 Total Fat (g) 4 Saturated Fat (g) 1 Monounsaturated Fat (g) x Polyunsaturated Fat (g) x Cholesterol (mg) 81 Sodium (mg) 137 Carbohydrate (g) 23 · Total Sugar (g) x Fiber (g) 0 Protein (g) 6 Vitamin A (DV%) 16 Vitamin C (DV%) x Calcium (DV%) Iron (DV%) Diabetic Exchanges Starch (d.e.) 1.5 Fat (d.e.) .5
(Recipe from Betty Crocker Test Kitchens)

Chocolate-cherry bread pudding is for Valentine's Day

Who couldn’t help notice, starting right after the Christmas holidays, the profusion of red stuff peeking out from shelves in supermarkets, pharmacies, and book stores? We’d hardly had time to put the decorations away when we were bombarded with another reason to celebrate.

But now we’re getting in the mood for Valentine’s Day, which will be here before we know it. For me, the best part of that day is that it’s one more opportunity to feast on chocolate. (Not that we need a reason…) Chocolate kisses wrapped in red foil, assorted chocolates in a big red heart box, and those chocolate covered cherries doused in a lovely liqueur. Just for starters.

So when I spotted this recipe recently, it had Valentine’s Day written all over it. This bread pudding is made from rich croissants, and the custard is studded with chocolate chips and cherries – who could resist this special sweet? It’s from a wonderful cookbook by the name of Upper Crusts - Capital Lifestyles by Sheilah Kaufman, culinary instructor and author of 25 cookbooks. Subtitled: Fabulous Ways to Use Bread. So of course she had to include bread pudding!

In the next few posts, in addition to some other great puddings, we hope to bombard you with recipes for luscious bread puddings to serve for Valentine’s Day. And they just might include chocolate. Here’s to sweet romance!!

CHOCOLATE-CHERRY CROISSANT BREAD PUDDING

1 teaspoon butter
3 stale croissants
1/3 cup semisweet chocolate chips
1/3 cup dried cherries
1/3 cup sugar
1 cup cream
2 large eggs
1 tablespoon Cassis or vanilla extract

Generously butter a 9x9-inch baking dish.
Cut croissants into 1/2-inch pieces (as best you can) and scatter cubes, chips and cherries into prepared dish.In large bowl, whisk together sugar, cream, eggs and Cassis until sugar dissolves. Pour sugar/cream mixture through sieve into prepared baking dish. Gently push down cubes so that they absorb egg mixture. Cover and refrigerate for 30 minutes.*
Preheat oven to 350°.
Bake for 30 minutes or until center is puffy and golden. Serve hot.
* If in a rush, skip chilling. Instead pour only half the egg mixture in, push down to absorb; wait 5 minutes before pouring on some more but not all, leaving tops of cubes just above the liquid line. Serves 6.
Approximate nutrients per serving: calories, 395; protein 6 g; carbohydrates, 36 g; fat, 26 g; cholesterol, 144 mg; sodium; 188 mg.
(From Upper Crusts - Capital Lifestyles by Sheilah Kaufman, © 2007)

Chocolate bread pudding is always in season

So enough of the diet already! We’re sick and tired of watching our calories. We need CHOCOLATE. No frills or fancy stuff. Just any good chocolate will do. Preferably of the darker sweet variety, but hey we’re not picky – we’ll accept whatever falls onto our path. Or candy dish as the case may be.

And a very, although belated, Happy New Year to all my friends in Bread Pudding Land! Thanks so much to all of you who’ve contributed so many wonderful recipes and also made comments. To celebrate the New Year, and also our chocolate craving, here’s a recipe for chocolate bread pudding that swims in a scrumptious bourbon pecan caramel sauce. If we’re going to dive in, this is where we want to be. The pudding has almost a fudge texture. Need we say more?
Thanks to Pepe in New Orleans for suggesting this great bread pudding!

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE

Sauce ingredients:
1-1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1-1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon

Pudding ingredients:
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 oz. Scharffen Berger 62% Semisweet Chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 (1 lb.) unsliced egg bread, crusts removed, trimmed, cut into 1-inch pieces

Directions for sauce:
Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1-2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
Directions for pudding:
Preheat oven to 350 degrees F. Combine milk, cream, and sugar in heavy saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
Transfer mixture to 13x9x2-inch dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover, cool at least 15 minutes. Serve pudding warm or at room temperature with warm sauce.
(Recipe by Chef Alison Barshak, chef/owner of Alison at Blue Bell, a suburban Philadelphia bistro)

Chocolate bread pudding is rich treat for the holidays

One thing’s for sure – you can depend on recipes you get from America’s Test Kitchen. So when I found this recipe I knew it had to be good. Their mission is to test recipes, understand how they work, and arrive at the best version.

And you can’t go wrong with ingredients such as challah bread, cream, cocoa, and semi-sweet chocolate. For those who don’t have time to do it all in one day, they suggest prepping the bread mixture and refrigerating it overnight, then baking the next day.

The folks at America’s Test Kitchen found that with the melted chocolate, the base was so thick that it wasn’t fully soaking into the bread. So to thin out the base, they soaked the toasted challah in a mixture of heavy cream, milk, and cocoa powder before adding in rich custard made with melted chocolate, egg yolks, cream, and sugar. They also suggest that you drizzle a bit of reserved chocolate sauce (melted chocolate and cream) over the warm bread pudding after it comes out of the oven. It’s important to use Dutch-based cocoa in this recipe. Natural cocoa powder will make the bread pudding too bitter.

CHOCOLATE BREAD PUDDING
Serves 12.

1 (12-inch) loaf challah, cut into 12-inch cubes (about 12 cups)
4 cups heavy cream
2 cups whole milk
1/2 cup Dutch processed cocoa powder
1 tablespoon instant espresso powder
1 cup sugar
8 ounces semisweet chocolate, chopped
10 large egg yolks

1. Adjust oven rack to middle position and heat oven to 300 degrees F. Toast bread on baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl.
2. Increase oven temp to 325 degrees F. Grease 13x9-inch baking pan. Heat 1-1/2 cups cream, milk, cocoa, espresso, and 1/2 cup sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.
3. Meanwhile, bring additional 1 cup cream to simmer in saucepan over medium-high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and sugar to bowl with chocolate mixture and whisk to combine.
4. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 mijnutes. Let cool 30 minutes. Warm reserved chocolate mixture over low heat, then pour over bread pudding. Serve. (Leftover bread pudding should be refrigerated; reheat individual portions in microwave.)
Make ahead: In step 4, once soaked bread mixture has been transferred to prepared pan, the pan can be covered with plastic wrap and refrigerated overnight. When ready to bake, remove plastic and proceed with recipe as directed, increasing baking time to 55 to 60 minutes. Let reserved chocolate serving sauce cool, then cover with plastic wrap and refrigerate. Heat sauce in microwave when needed.
(Recipe 2008, America’s Test Kitchen; Cookscountry.com)

Chocolate bread pudding season is here!

There are those of us who just can’t get enough chocolate. We celebrate this time of year when we can indulge in our favorite desserts, cookies, cakes, pies, and sauces. Guilt trip? We’ll deal with that tomorrow.

Use a good brand of semi-sweet chocolate to add to these cute little puddings that are baked in individual ramekins. Make the cappuccino sauce ahead of time and keep in the fridge until you’re ready to let the little darlings swim in the sauce on the plate. The folks at Chocolatier magazine suggest the option of topping them off with a chocolate sorbet. But I like them just as is with the sauce. Not that there could ever be too much chocolate …

CHOCOLATE BREAD PUDDING WITH CAPPUCCINO SAUCE
Yield: 8 servings

Chocolate bread pudding:

4 ounces semi-sweet chocolate, chopped

1/3 cup granulated sugar, divided

1/2 cup heavy cream

4 tablespoons unsalted butter

3 large eggs, separated

1 teaspoon vanilla extract

5 slices fresh firm-textured white bread, such as Pepperidge Farm, cut into 1/2-inch cubes, to yield approximately 3 1/2 cups

Cappuccino Sauce:

1 cup heavy cream

1 teaspoon instant espresso powder

1/4 teaspoon ground cinnamon

3 large egg yolks, at room temperature

3 tablespoons granulated sugar
Chocolate sorbet for garnish (optional)

Bread pudding:
Preheat oven to 350 F. Lightly butter bottoms and sides of eight ceramic ramekins or custard cups. Coat with granulated sugar.
Combine chopped chocolate, half of the sugar, heavy cream and butter in small heavy saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Transfer to large bowl and let cool to room temperature, stirring occasionally. Whisk in egg yolks and vanilla.
Beat egg whites in medium bowl until soft peaks form, using electric mixer at medium speed. Slowly add remaining sugar, beating at high speed. Beat until stiff peaks form. Fold egg whites into chocolate mixture.
Gently fold in bread cubes. Divide mixture evenly among the prepared ramekins. Place in large baking pan. Add enough hot water to fill halfway up sides of ramekins.
Bake 45 to 50 minutes or until a knife inserted into center of a pudding comes out clean. Place ramekins on wire rack to cool slightly.

Cappuccino sauce:
Heat heavy cream in small heavy saucepan over low heat until it comes to a gentle boil. Whisk in espresso powder and cinnamon. Let cool slightly. Whisk egg yolks with sugar in mixing bowl. Slowly whisk in hot cream mixture. Return mixture to saucepan and cook over low heat for 4 minutes, stirring constantly, or until sauce thickens enough to coat the back of a spoon. Remove from heat. Cover surface with plastic wrap. Let cool to room temperature. Refrigerate until serving time.
To serve: Unmold pudding on dessert plate and surround with cappuccino sauce. Top with a scoop of chocolate sorbet, if desired.
(Recipe © Chocolatier magazine via the Pastry Whiz website,

http://www.pastrywhiz.com)

Halloween bread pudding uses candy from trick-or-treat night

If there’s any candy left in the bowl after the ghosts and goblins come knockin’ at your door, here’s a delicious way to use it up. Crunch up the candy into little pieces and bake it into a post-Halloween nutty, crunchy bread pudding that you can serve topped with whipped cream or vanilla ice cream.

This one’s for my classmates from Chicopee High School in Massachusetts, where we’re celebrating our class reunion this weekend.
Go CHS!!
Marcus Chicotonius lives on!!!

POST-HALLOWEEN BREAD PUDDING

2 or 3 slices bread, spread lightly with butter or margarine, and cubed (2 to 3 cups)
11 miniature chocolate bars, chopped into chunks (1/2 to 3/4 cup)
1/2 cup (3- or 4-ounce package) dried cherries or cranberries
2 eggs, beaten with fork
1/4 to 1/3 cup sugar
1/4 teaspoon salt
2 teaspoons apricot brandy (or vanilla extract)
1/4 teaspoon cinnamon
2 cups milk, scalded

Combine cubed bread, candy chunks, and dried fruit in greased 1-1/2-quart baking dish. In bowl, combine eggs, sugar, salt, brandy, and cinnamon. Add scalded milk slowly, stirring to combine. Pour over bread mixture. Set baking dish in shallow pan of hot water. Bake in 350-degree oven about 1 hour or until firm and browned on top. Serve topped with whipped cream or ice cream, and sprinkled with chocolate curls. Serves 4-6.
© 2008 recipe by Portia Little.

Chocolate candy bread pudding celebrates chocolate day

Okay, so we’re a couple of days late. National Milk Chocolate Day was actually on July 28. But after spending a week cruising the Atlantic ocean and gazing at the lovely blue waters of Bermuda, we have to be forgiven for being somewhat distracted.

Now back to bread pudding. And what a delicious reality it is. In honor of this celebration of our favorite sweet and ingredient, we’ve created a bread pudding using chocolate almond bars. And because red fruits seem to go so well with chocolate, we decided to top our pudding with a raspberry sauce. We took a short cut making this delightful sauce – we melted some raspberry preserves, seeds and all, in a saucepan, and thinned it out with a few drops of Amaretto – for a wonderful and easy accent.

We found biting down on the occasional almond to be a delightful surprise, but if you don’t care for nuts, you can use plain chocolate. I tend to favor dark chocolate – the higher the number, the better, but the milk chocolate was actually very pleasant in this dish. And yes, we did enjoy it with our breakfast coffee – so what else is new?

CHOCOLATE CANDY BREAD PUDDING WITH RASPBERRY SAUCE

2-1/2 cups bread cubes
1/2 cup (heaping) chopped milk chocolate (two 1.45-ounce bars), with or without almonds
2 large eggs
1/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
1/2 teaspoon cinnamon
1-1/2 to 1-3/4 cups milk, heated to scalding

Preheat oven to 350 degrees. Combine bread cubes and chocolate pieces in greased 1-1/2-quart baking dish. In large bowl, combine eggs, sugar, salt, vanilla, and cinnamon. Add hot milk slowly, stirring. Pour over bread mixture. Push bread down into liquid. Bake for 45-60 minutes or until puffy and firm and browned on top. Serve topped with raspberry sauce (below), whipped topping and fresh fruit. Serves 4-6.
Raspberry Sauce: In saucepan, heat 1/2 cup (or amount of your choice) raspberry preserves on low heat until melted, stirring in a few spoonfuls of Amaretto or raspberry liqueur to thin out mixture.
© 2008 recipes by Portia Little, adapted from a recipe in Finger Lakes Food, Fact & Fancy cookbook by the same author.

Yard-sale bread pudding celebrates weekend ritual

Some sure signs of a spring weekend are posted on poles, trees, and in front lawns here in our Rhode Island seashore community. And even the Today Show had a feature this morning on that familiar ritual where folks attempt to get rid of the flotsam and jetsam that’s been tucked away in closets, basements, and shelves. Yard sales are in full swing.

In our own kitchen also we have odds and ends – a whole-grain-bread heel, a handful of granola, half a Gala apple sitting in a plastic bag in the fridge – that need to be either used or tossed. Tossed? Did we say tossed? Not when there’s a bread pudding panting to use up these ingredients. And, in fact, that was the idea behind the original bread puddings – a way to use up stale bread and other foods to provide an economical and tasty dish.

So, here goes. We cut up the bread heel into chunks and tossed it into a casserole dish along with some blueberry granola and some cut-up apple chunks. The granola, which I made a few weeks ago, contains rolled oats, cashew halves, sunflower seeds, molasses, and honey. And, because I added no additional sweetener to the custard mixture, I decided to add the remaining contents from a bag of mini chocolate chips. Okay, actually I can always find an excuse to use chocolate.

So this is oddball collection of ingredients. But isn’t that what yard sales are all about? Thebookcase with the warped shelves, the antique lamp with the crack in the base, and that collection of old National Geographics.

As I write this, the pudding is about to come out of the oven.It’s puffing up, looking good. Hooray for the yard sale for providing the inspiration for this new creation.

YARD SALE BREAD PUDDING

Cooking spray
1 end slice (heel) from 15-grain, whole grain bread (almost a cup)
1/2 cup blueberry granola (or granola of your choice)
1/3 cup chopped apple (with skins on if you’d like)
1/4 cup mini chocolate chips
2 large eggs
1-1/4 cups 1 percent milk
1 teaspoon vanilla
1 tablespoon melted butter
Cinnamon-sugar

Spray a 1-1/2-quart casserole dish with cooking spray. Scatter bottom of dish with bread cubes, granola, chopped apples, and chocolate chips. In medium bowl, whisk together eggs, milk, and vanilla. Pour over bread mixture. Sprinkle top with melted butter, then cinnamon-sugar to taste. Let mixture stand about 30 minutes to let bread absorb liquid. Bake in preheated 350-degree F. oven for 50 to 60 minutes, or until pudding is puffy, firm, and browned on top. Serve warm or at room temp with topping of your choice such as whipped cream or ice cream. Serves 4.
© 2008, Recipe by Portia Little.

Low-cal pretzel bread pudding is chocolate lover's delight

One of the myths about bread puddings is that they’re off the high-calorie charts. Off limits to dieters.

And alas it is true that many, if not most, bread puddings contain rich ingredients such as cream, eggs, and butter that are a no-no to someone watching his or her weight. But occasionally a gem of a recipe comes along, such as today’s Philly Pretzel Bread Pudding, that’s not only delicious but is also a mere 190 calories per serving.

We found this recipe on an index card last night while trying to sort through the jungle of recipes we’ve clipped and saved over time. I must have taken it from Cooking Smart magazine, which I subscribed to for a time. A check on the Web, however, reveals that this publication has ceased publication. But at least we have retained one of its great recipes. Here’s to bread pudding, and also keeping fit!

PHILLY PRETZEL BREAD PUDDING
(from Cooking Smart magazine)

Vegetable oil cooking spray
6 Philadelphia-style soft pretzels (frozen is okay; thaw first)
1-1/2 cups liquid egg substitute
2-1/2 cups nonfat milk
1/2 cup chocolate syrup
1 tablespoon vanilla extract
1-1/2 teaspoons cinnamon
1/2 cup semi-sweet chocolate chips

Spray 13x9-inch baking dish with cooking spray. Poke holes in soft pretzels with fork, then cut or break pretzels into 1-inch pieces, and place in baking dish.
Whisk together egg substitute, nonfat milk, chocolate syrup, vanilla, and cinnamon; mix well. Pour over pretzels; stir to coat. Let stand for 1 hour to allow pretzels to absorb some of the liquid mixture.
Preheat oven to 325 degrees F. Cover baking dish with foil and bake 30 minutes. Uncover. Sprinkle with chocolate chips. Bake an additional 25 minutes or until browned and puffed and knife comes out clean.
Serves 12.
Per serving: 190 calories, 36 calories from fat, 4g fat, 2g saturated fat, 0mg cholesterol, 31 carbs, 1g fiber, 8g protein, 410mg sodium, 321mg calcium, 4mg iron.

Cinco de Mayo Bread Pudding is festive

It’s time for mariachis, margaritas, and more! Today here in the Ocean State, folks will be celebrating Cinco de Mayo by chomping down on some great Mexican food at restaurants such as The Original Cactus Grille in Providence.

And here at home, “south of the Providence border,” we’ll whip up a bread pudding that’s full of golden raisins, Mexican chocolate, and rum. The bread is drying in the kitchen as we speak. This pudding serves 20, so it’s party time!

MEXICAN CHOCOLATE RUM-RAISIN BREAD PUDDING
(recipe from the California Raisin Marketing Board)

8 cups dry bread, cut in 1-inch cubes
1/2 cup good-quality bittersweet baking chocolate, chopped into chip-size pieces
1 cup California golden raisins, soaked in 1/4 cup dark rum
4 large eggs
2 cups heavy cream
1 cup half-and-half
3/4 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon vanilla extract
1/2 teaspoon salt
1/4 cup cocoa powder
Preheat oven to 350°F. Butter a 13x9x1 1/2-inch glass or nonreactive baking pan. Spread bread cubes in pan; sprinkle chocolate pieces and raisins evenly on top and set aside. In a large mixing bowl, whisk remaining ingredients together. Pour over the bread mixture. Let stand for about 5 minutes.
Place pan containing pudding inside larger pan filled with hot water to halfway up the sides of the pudding pan. Bake, uncovered, about 40 minutes at 350°F or until sharp knife inserted in center of pudding comes out clean.
To serve, cut into 20 squares. Serve warm.
Visit www.loveyourraisins.com/recipes/ for more Raisin Recipes.

Kentucky Derby bread pudding is the favorite

“The Most Exciting Two Minutes in Sports” occurs today as twenty horses leave the gates for the 134th Kentucky derby. And, while some fans of this Run for the Roses will be sipping mint juleps, in our house we’ll be chomping down on a rich bread pudding, laden with chocolate and chopped walnuts.

This pudding is a take-off on the traditonal Derby Pie, which is almost as famous in Kentucky as the Kentucky Derby itself. And while chopped walnuts and bourbon are featured in the standard versions, some also contain chocolate, which without a doubt we had to include.

Baked in a standard glass pie pan, this pudding puffed up nicely while baking, and the chocolate chips melted to a sensuous gooey texture. Now it’s out of the oven and the house smells like a chocolate factory. We plan to cut generous wedges of this luscious “pie” and serve topped with a rich vanilla ice cream.

This one’s for Kas Winters in Arizona, a fan of chocolate if there ever was one. She runs a delightful and informative website, www.winmarkcom.com, which is loaded with family ideas and projects as well as some great gifts – it’s a winner every day.

KENTUCKY DERBY BREAD PUDDING

3 to 4 slices bread, cubed
Cooking spray
1/4 cup butter, melted
1-1/4 cups chocolate chips (or more if you’d like)
1 cup chopped walnuts
1 cup whole milk
3/4 cup half & half or heavy cream
3 large eggs
3/4 cup sugar
1 tablespoon bourbon

Scatter bread cubes in 9- or 10-inch glass pie plate that has been sprayed with cooking spray. Toss bread cubes with melted butter. Sprinkle on chocolate chips and walnuts. In saucepan, heat milk/cream until just about scalding. In large bowl, whisk together eggs and sugar. Slowly add hot liquid to egg mixture, stirring constantly; mix in bourbon. Pour liquid over bread mixture.

Let stand about 15 minutes for bread to absorb liquid. Preheat oven to 350 degrees F. Bake 45-60 minutes, or until pudding puffs up and browns on top. Serve warm or at room temp with a big glob of vanilla bean ice cream. Serves 8.

© 2008, Recipe by Portia Little.

Boston Marathon Bread Pudding is a winner

It’s a rite of spring.

One of my favorite happenings of the year is the Boston Marathon. No I don’t participate, but I do admire the spirit of those who do take part. Many of them, year after year, in weather that ranges from cold and drizzly to hot and steamy, and even, this being New England, snow.

I often join the spectators who watch at the five-mile-point in Framingham, often fighting back tears as the wheelchair entrants go by. And then I’m amazed as hundreds and hundreds of runners dash past, too many and too quickly for me to even pick out a friend who is running.

The enthusiasm and bigheartedness of the people who watch this race in Boston is outstanding, according to Lisa Cecchi of RI, a mother of six who will be running the race again this year along with her husband Michael. She said the onlookers are most generous in handing out water and oranges to the runners and cheering them on as they pass by.

In honor of this great event we’ve created Boston Marathon Bread Pudding – full of carbs and with the healthful addition of granola. I made this BP with one percent milk instead of the usual calorie-laden cream or whole milk, and the result was excellent. And, as a reward for outstanding Marathon effort, I added chunks of chocolate and cherries too. Hooray for all the Boston Marathon participants – you are all winners!!

BOSTON MARATHON BREAD PUDDING (with Granola and Chocolate)

2-3/4 cups Italian bread chunks (or bread of your choice)
1/2 cup granola mix (with fruit, nuts, and oatmeal)
1/2 cup dark or semi-sweet chocolate chunks or chips
1/3 cup dried cherries
2 cups 1 percent milk
2 tablespoons butter
3 large eggs
1/4 cup sugar
1 teaspoon vanilla or almond extract
Cinnamon-sugar for sprinkling on top

Place bread cubes into buttered or cooking-sprayed 2-quart baking dish, or 8- or 9-inch square pan. Sprinkle with granola, chocolate chunks, and dried cherries. In saucepan, heat milk with butter until milk reaches scalding point and butter melts.
In large bowl, whisk eggs together with sugar and extract. Slowly pour hot milk/butter into egg mixture, stirring to combine. Pour liquid over bread mixture in baking pan. Let stand about 20 minutes for bread to absorb liquid.
Preheat oven to 350 degrees F. Sprinkle top of pudding with cinnamon/sugar. Bake 45-50 minutes, or until top is crisp and pudding puffs up.
Serve warm or at room temp topped with whipped cream, topping, or ice cream. Serves 8.
© 2008, Recipe by Portia Little.

Chocolate egg bread pudding is eggs-actly right for Easter

We’re planning our Easter menu, and along with the usual bunny cakes, colored eggs, and jelly beans, we’re going to surprise our guests this year with a sensational new dessert.

What else, but bread pudding? Looking through the range of Easter basket goodies at the market, I zeroed in on some of those little milk chocolate eggs, which I brought home and whipped up into an incredible BP. I crushed up the eggs into small chunks, and also added a handful of fresh raspberries – chocolate and fruit (especially those red fruits such as cherries, strawberries, or raspberries) just seem to go together.

A delightful treat that you can make ahead is the order of the day, of course, especially for holiday meals – take the stress out of the last-minute prep. Make this BP the day before and keep it in the fridge. Then just scoop out servings onto dessert plates for guests to enjoy. (If you’d like to serve it warmed up, just nuke it while you’re singing, “Here comes Peter Cottontail, hoppin’ down the bunny trail...”) The oohs and ahs will keep coming as you bring out this spring dessert, decorated with green, pink, orange, and yellow jelly beans, maybe a little chocolate sauce, and topped with a chocolate egg. And if a chocolate bunny friend sneaks in to the picture, trying to attract attention, that’s okay too. Let bunny sit on the plate and enjoy the view.

Have fun creating your colorful Easter bread pudding. Use your imagination to add items from your shelf such as mini marshmallows, nuts, dried fruit, or even ice cream sauces.
Happy Easter!

EASTER BREAD PUDDING

3-1/2 cups day-old French or Italian bread, cubed
2/3 cup chopped chocolate eggs (or chocolate of your choice)
1/2 cup chopped Bing cherries, raspberries, or strawberries (do not thaw if frozen)
3 large eggs
1/2 cup sugar
2 cups whole milk
1 teaspoon vanilla or almond flavoring
1 tablespoon butter
Cinnamon-sugar

Preheat oven to 375 degrees F. Place bread cubes in 2-quart buttered baking dish. Mix in chopped chocolate and fruit. With electric mixer, beat eggs until foamy. Beat in sugar; mix in milk and flavoring. Pour egg mixture over bread. Dot with slivers of butter, then sprinkle on cinnamon-sugar. Bake 45-50 minutes, or until knife inserted in center comes out clean. Serve topped with whipped cream or topping. Serves 6-8.
© 2008, Recipe by Portia Little.

Bailey's Irish Cream sauce tops St. Pat's Day pudding

Who knows if St. Patrick would have liked bread pudding? Or, in fact, if he ever had a chance to try some.

But in honor of his day, I’m making a bread pudding to take to a St. Paddy’s Day party – I adapted the recipe from one that the hostess gave me - it has white and dark chocolate – I used the bittersweet version - and is topped with a creamy sauce made with Bailey’s Irish cream. (Ooooh, I did manage to leave some to put in the sauce.)
She found the recipe on epicurious.com (from Bon Appetit originally), so how can I go wrong? The BP has been in the oven for a half hour as I write this, and the chocolate aroma is incredible.

I made the sauce yesterday, which I’ll bring in a small pitcher for pouring over the individual portions. The original recipe called for 14 cups of bread cubes, but I used only 10 cups because I like a custardy, rather than a dense BP.

I just peeked in the oven – the chocolate is starting to ‘bubble up’ and the top is golden and crusty. Almost time to take it out. I can’t wait!

It’s fun to create bread puddings with a holiday theme. At the moment I’m working on Easter BPs, including a delectable one with those chocolate eggs that are so hard to resist. Stay tuned for the next installment: Easter bread pudding.

(Recipe adapted from Bon Appetit, November 2003)
WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE
Sauce:
2 cups half & half
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
Bread pudding:
10 cups 3/4-inch cubes French bread with crust
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces Ghiardelli’s white chocolate chips
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Nonstick vegetable oil spray
For sauce: Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
For bread pudding: Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
Drizzle bread pudding with sauce and serve warm.
Bon Appétit, November 2003
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/108851