bread pudding Archives - Fresh From Oregon

Mixed Berry Bread Pudding

July 26, 2015 · by Carrie Trax ·

Here is a good bread pudding to making in the summer months when the berries are ripe and juicy. You can make this bread pudding with just one type of berry or as many as you like. The egg custard layered with these juicy berries will melt in your mouth. I baked in 6 medium size ramekins but you can also bake in a 13×9 baking dish or 2 bread loaf pans. Serve it in the morning, afternoon or evening for a sweet taste of summer.

Mixed Berry Bread Pudding
9-12 slices soft French or egg bread, cubed 1-inch pieces (6 cups)
3 eggs, beaten
3/4 cup sugar
3 cups milk
1 teaspoon vanilla extract
4 cups fresh mixed berries (blueberries, marionberries, red raspberries, blackberries), divided
Mixed berry sauce, recipe below (optional)

In large bowl place cubed bread, set aside. In medium bowl beat eggs, sugar, milk and vanilla. Pour milk mixture over bread cubes and let set for 30 minutes. Grease 6 medium ramekin baking dishes. Place about 1/2 cup of the cubes of bread in each greased ramekin, sprinkle with 1/4 cup of the mixed berries, add another 1/2 cup bread cubes, sprinkle top with 1/4 cup of mixed berries. There should be a small amount of egg mixture left in the bowl, evenly divide among the six ramekins. Place ramekins on a baking sheet and add about 2 cups of water to the baking sheet. Bake at 350 degrees for 1 hour or until golden brown and knife inserted comes out clean. Remove and cool for about 10 minutes if you would like to serve warm. Once cooled completely you can refrigerate to serve later or the next day.

When you are ready to serve run a knife around the outer edge of the bread pudding and flip over to remove the bread pudding. Top with remaining 1 cup of fresh berries or mixed berry sauce below. Refrigerate any leftovers.

Fresh Mixed Berry Sauce
4 cups mixed berries
½ cup white sugar
2 tablespoons cornstarch
1 cup water

Combine sauce ingredients in saucepan. Cook over medium heat until the sauce thickens, about 10-15 minutes. Serve warm or cold over the bread pudding.

Lemon Poppy Seed Bread Pudding

February 7, 2015 · by Carrie Trax ·

Here is my second bread pudding recipe for my 2015 bread pudding mission. This bread pudding is layered with a lemony cream and sprinkles of poppy-seed. If you think this is not enough lemon wait until you pour some warm lemon sauce over the top. A burst of lemon flavor is in every bite!

Lemon Poppy Seed Bread Pudding

5 1/3 cups bread, day old and cut into 1-inch cubes

1 cup milk

1 cup heavy cream

2 eggs

2 egg yolks

1/2 cup + 2 tablespoons sugar

juice of 1/2 lemon

zest of 2 lemons

1 teaspoon vanilla extract
1 tablespoon poppy-seeds

8 oz cream cheese, softened

1/3 cup sugar

juice of 1/2 lemon

To make the bread pudding heat the milk with the sugar in a pan on low heat (or in a microwave) and stir until completely dissolved. Remove from the heat and let cool for 5 minutes. Transfer this mixture to a bowl and mix in the heavy cream. Whisk in the eggs and egg yolks gradually until well combined. Add the vanilla, lemon juice and lemon zest. Mix well. Stir in the poppyseeds. Set aside.

In another bowl, beat the cream cheese together with the sugar and lemon juice; set aside. Spray an 8×8 inch square baking dish with cooking spray. Arrange half the amount of bread cubes in a single, even layer. Drop dollops of the cream cheese on top of the bread cubes. Pour about 3/4 cup of the custard mixture over the bread cubes. Top with the remaining half of bread cubes. Drop dollops of the remaining cream cheese over the bread. Carefully pour the rest of the custard mixture evenly over the whole thing. Set aside for 1 hour at room temperature or overnight in the fridge, covered and let come to room temperature for 30 minutes before baking. Bake at 350 degrees uncovered for 45-50 minutes until the pudding is set. Best served warm drizzled with the warm lemon sauce.

Lemon Sauce

3 egg yolks
6 tablespoons sugar

juice of 2 small lemons

zest of 1/2 lemon
1 tablespoon cornstarch
2 tablespoons water

4 tablespoons butter, cut into cubes

To prepare the lemon sauce combine the cornstarch and water in a small bowl. Mix well. Whisk the egg yolks, sugar, lemon zest and lemon juice together in a pan over low heat. Stir constantly for about 4 minutes until slightly thickened. Stir in the cornstarch mixture and continue stirring for 3 minutes or more until thick enough to coat the back of a spoon. Remove from the heat and add the butter, one cube at a time. Stir until smooth. Transfer to a container. Press a sheet of plastic wrap on the surface of the curd to prevent a skin from forming. Refrigerate until ready to serve. Heat in the microwave quickly before serving with the bread pudding.

Recipe ~ Food Wanderings in Asia

Bread Pudding Mission

January 4, 2015 · by Carrie Trax ·

For 2015 I have set myself some goals; learn how to sew an apron, take more hikes, photograph an amazing sunset, give back to others, enjoy my new granddaughter and search for and make bread pudding recipes. Bread pudding is one of the comfort foods that takes us back to our grandmother’s kitchen. Bread pudding is just the combination of bread with an egg custard mixture which is then refrigerated for several hours and baked, but the combinations can be endless. You can use Challah bread, croissants, french bread and brioche bread. You can add the flavors of chocolate, sweet potato, vegetables, fruits and liqueurs. Do not forget the sauce on top; whiskey, vanilla, rum, caramel the list is endless. I have set myself a goal to find and try two new bread pudding recipes each month and of course add some of my Fresh From Oregon taste to them. Lets start off the first one with an Old Fashion Bread Pudding recipe that will please everyone in your family! Read more about the history of bread pudding here…

Old Fashion Bread Pudding
7 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 pound loaf of challah bread or brioche bread, cut into 1-inch cubes
1 teaspoon cinnamon
1 cup raisins (optional)
Vanilla Sauce ~ recipe below

Butter a 13x9x2-inch glass baking dish, set aside. Whisk eggs in large bowl until blend. Add milk, sugar, whipping cream, vanilla and cinnamon; whisk until blended well. Stir in the cubed bread making sure all the bread has soaked in some of the egg mixture. If adding raisins mix in at this time. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour. Cool slightly (pudding will fall).

While cooling, prepare the vanilla sauce.

Vanilla Sauce
1/2 cup (1 stick) of unsalted butter
1/4 cup of granulated sugar
1/2 cup of heavy cream or whole milk
1 tablespoon of all purpose flour
1/2 teaspoon of pure vanilla extract

Melt butter in a saucepan and whisk all other ingredients in except the vanilla; bring to a boil. Reduce heat and simmer until thickened. Remove from heat, add vanilla, whisk and drizzle over bread pudding.

Bread pudding is always best served warm so heat a piece for about 40 seconds in the microwave and then pour on some vanilla sauce. Refrigerate any left over pudding and vanilla sauce.

Deep South Dish & My Knotted Life

Mixed Berry Bread Pudding

Lemon Poppy Seed Bread Pudding

Bread Pudding Mission

Experience fresh food from Oregon!

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