The Best Bread Pudding
Bread Pudding is irresistible comfort food that always becomes an instant family favorite with its creamy and moist flavors and crispy golden top. Serve it warm out of the pan for a fabulous dessert or a delicious breakfast or brunch! @happyeggcousa #HappyHenHappyEgg #FreeestFreeRange #AD
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Decadent and EASY Bread Pudding Recipe
This amazing bread pudding recipe is perfectly sweet with a wonderfully soft texture inside, a crisp top, and a delicious traditional pudding sauce. Bread pudding is basically a giant upgraded french toast casserole. Super-quick to whip up and of course it's a great use for stale bread, but just because it's easy as can be doesn't mean it's not amazingly delicious! I used brioche instead of plain white bread then whipped up my favorite brandy sauce, which I poured liberally on top.
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Homemade Extra Moist Blueberry Bread Pudding by Cooking with Manuela
Indulge yourself in a freshly-baked, oven-warm HUGE piece of this
moist and rich, perfectly sweet bread pudding, infused with cinnamon flavor and exploding with juicy blueberries.It doesn't get much better than this!
Recipe:
Easy Challah Bread Recipe - makes one Challah of a bread!
Simple challah bread recipe that anyone, anywhere can make!
Challah is a traditional Ashkenazi bread of Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays.
But you can make this easy bread recipe and enjoy it any day of the week!
Simple challah bread recipe
4 cups of flour
1 cup of water
1/3 cup honey
1 8 once packet of yeast
1 Tbs spoon salt
2 Tbs virgin olive oil
Yields 1 golden Challah bread that for sure will not survive the night!
Challah's are afraid of the dark don't you know!
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Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Ina combines challah with raspberries and a sweet custard to create a moist French toast!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Raspberry Baked French Toast
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 40 min (includes chilling and cooling times)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving
Directions
Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
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Ina Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Network
Blueberry Pandowdy | Big Little Recipes
Blueberry pandowdy is the simplest summer dessert. In the oven, fruit (here, bluberries) bubbles and thickens, saturating half the bread pieces. Meanwhile, the top half turns custardy and crackly and crispy. SUBSCRIBE TO FOOD52 ►►
Makes: One 9-inch pandowdy
For the blueberry filling
4 1/2 cups fresh blueberries
1/4 cup granulated sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon kosher salt
For the challah topping
3 cups torn challah pieces (see headnote)
5 tablespoons heavy cream, plus more for serving
1 tablespoon granulated sugar
1 pinch kosher salt
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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.