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Read more about budín de pan, Argentine-style bread pudding, on my blog: Budín de Pan al Caramelo | Bread Pudding with Caramel Sauce
Banana Peanut Butterscotch Bread Puddings adapted from Alice Medrich's book Sinfully Easy Delicious Desserts .
Read the review of Sinfully Easy Delicious Desserts on Read, Write, Cook
What do you do when you accidentally over bake rolls and they are too dry? You bake them up into a delicious custardy bread pudding. Also a great use for some of that extra cranberry relish left over from Thanksgiving. It was so good I may "accidentally" over bake rolls again. I used the recipe from The River Cottage Cookbook (I used half the amount of sugar)
My wonderful mate, Donna, was inspired by an online recipe by Ree Drummond. She made this delicious dish using the best ingredient, love. There are no words to describe how it tastes. The proof is that I eat it without Maple Syrup or anything else. It speaks for itself.
Shot with my Sony DSC-RX100 using only the ambient light in our kitchen. Using the Sketch Club app, I retouched the photo, making the background's black glass stovetop into an even solid black. This eliminated some reflections and other details. Then I touched up the dish.
Caramelized Torija
- caramelized bread pudding, grapefruit, creme patisserie
Traditional dessert at the Degustation - it was very nicely executed. Bread pudding was fluffy and sweet just enough.
Kindly take a look at the entire Degustation 2011 and Degustation 2009 picture sets, as well as www.ellaboratoriogastronomico.com/ blog. Please enjoy!
The egg and bread set into a soft, flavorful bread pudding that provides a great neutral background for any meat and vegetable mixture that strikes your fancy.
cookincanuck.blogspot.com/2009/10/savory-bread-pudding-wi...
BANANA CARAMEL BREAD PUDDING
crème fraiche sorbet
Another home run. Sorbet was lights-out good.
I would like to thank my dear friend and a fellow foodie docsconz for our friendship, his perspective and our wonderful lunch. Kindly enjoy Docsconz - Musings on Food and Life.
Please enjoy Aldea Lunch picture set, earlier images from Aldea Dinner and enjoy a different perspective of this meal on Docsconz Blog.
One of my childhood delights - bread pudding. I make a roasted pumpkin and chocolate bread pudding. YUM!
Read more about budín de pan, Argentine-style bread pudding, on my blog: Budín de Pan al Caramelo | Bread Pudding with Caramel Sauce
Keylime Bread Pudding w/ Chantilly Cream
When we were at the Wreck in Charleston we had this dessert and I had to learn to make it. With some cross referencing online I got some ideas. Basically a walnut-currant-brandy bread pudding (my bread choice was challah). Then you make a keylime+sugar reduction that you add to the bread pudding before serving. The Chantilly cream was a cream, sour cream, brandy, vanilla combination.
It was _damn_ good. I'll be making this and other variations in time that is for sure!
One good thing about a 3-day meeting. Lunch on the first day was at Champers on the wall, in Christchurch, Barbados. From the www.flickr.com/photos/chennette/378701945/ for our party. I had the Hot Split Pea Soup, Shrimp Curry and Double Chocolate Brownie. Delicious.
This is the Warm Bread Pudding with Bajan Rum Sauce and Vanilla IceCream. NOT mine. Alcohol-free remember :-) It looked pretty.
Blackberry brioche bread pudding with lemon-ginger creme anglaise. (a la carte $7)
Notes: Bread puddings aren't usually my favorites, so this dessert was a bit disappointing. However, for a bread pudding, it was very good, if not overly rich. I found the brioche to be cloyingly buttery and had that very pronounced bitter brioche-after-taste that I always experience with brioche bread. Sopping up the creme anglaise only added to the decadence. The blackberries were a nice touch.
I woke up ridiculously early this morning so I made bread pudding for breakfast. Fresh out of the oven, this pudding is fluffy and oh-so-light. The cherries and quince add a punch of tartness, fruitiness, and spiciness to the otherwise decadent custard. A winner!
Dessert: Chef Nora's Bread Pudding with Old Fitzgerald's Bourbon sauce and Cold Stone Creamery ice cream
The Louisiana General Store sells and ships Louisiana’s best cookbooks and condiments, as well as the New Orleans School of Cooking’s own line of seasoning, sauces and snacks. Gift baskets and amenities are our specialties. Visit our and order the authentic tastes of New Orleans for yourself and your friends!
Very good. Every time I eat at Moxie it's a struggle not to get the baked hot chocolate for dessert. The baked hot chocolate is amazing. Still, I'm glad that I got this.
Orange and chocolate is a natural pairing, and when they meld together in a rich custardy bread pudding, it's comfort heaven! Made with Rigoni di Asiago
www.yummysmells.ca/2017/05/nocciolata-e-fiordifrutta-brea...
Warm Pumpkin Brioche Bread Pudding
Toasted meringue, persimmon, sage caramel sauce. ($9)
Notes: This is the newest item on the dessert menu. It replaced my former favorite dessert (summer) item, the Lavendar Baked Alaska.
This warm pumkin brioche bread pudding is now my new favorite. It is to die for. One complaint is that the portion is really just too small. It's very rich, but for the price, I think I could handle just a tad more.
As for the dessert itself, the brioche bread pudding is immensely soft and silky. The flavors are all there, and I love that it's still warm. I especially appreciated the candied sage leaves. However, personally, I could do without the mass of whipped cream on top of the bread pudding.
The toasted meringue is a nice touch. What I truly enjoyed, however, was the sage caramel. I wished the presentation weren't so spread out. The outlying dollops of sauces really just seemed a little too far removed for any purpose other than decoration.
Feb 19
A small milestone, successfully completed 50 days of the project.
Bread pudding which I baked in muffin molds, was divine for breakfast.
Camera Nikon D90
Lens 50.0 mm f/1.8
Exposure 0.005 sec (1/200)
Aperture f/2.8
Focal Length 50 mm
ISO Speed 200
Exposure Program Aperture-priority AE
Time 11:03:50
Creator Tool Adobe Photoshop Lightroom 3.3
No chocolate necessary! Students at Alpha Xi Delta (Indiana University) get to enjoy this delicious bread pudding with oats, caramel and strawberry sauce, courtesy of Head Chef Jackie Howard.
Photo: Hannah Sturm/WFIU
Tear a large loaf of bread (french or wonder) into small pieces. Heat 3 cups milk, half a stick butter, and half a cup sugar in a pan. Pour milk mixture over bread and mix until milk is thoroughly absorbed. Add cranberries (or other fruit/berries) and three beaten eggs, bake at 350F for about an hour.