bread pudding Archives - The Midnight Baker

Caramel Apple Croissant Bread Pudding

Judith Hannemann — Fri, 11 Sep 2015 00:00:33 +0000

What says autumn better than apples and caramel? Here’s a croissant bread pudding you’ll serve year round.

A while ago, I saw a bread pudding made with croissants and I thought that was a very good idea because the pudding would be rich and buttery because of the croissants.

My store had mini croissants reduced as day-old, so I picked some up because you want day-old or slightly dried out for this. I also had a lone apple floating around in my crisper and I couldn’t think of any more perfect addition to this. The tartness of the apple sort of cuts through the rich and sweet taste of the base pudding.

The recipe is very easy. All you do here is make the custard. The major ingredients such as the croissants and the caramel are both store-bought items

I baked this one conventionally because I wanted a crispy and brown top, but this dessert is also perfect for the slow cooker, very much like my Donut Bread Pudding. Directions for the slow cooker are in the recipe.

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Caramel Apple Croissant Bread Pudding

What says autumn better than apples and caramel? Here’s a croissant bread pudding you’ll serve year round

Prep Time10

Cook Time40

Total Time50

Course: desserts, Slow Cooker

Cuisine: American

Keyword: bread pudding, caramel, caramel apple

Servings: 6

Calories: 625kcal

Author: Judith Hannemann

Ingredients

3 cups croissants torn into small pieces
1 apple pared and sliced thin
3 eggs
1/2 cup caramel sauce
3/4 cup milk
1/2 cup light cream -or- half and half
1 tsp vanilla
extra caramel sauce for drizzling

Instructions

Preheat oven to 350 degrees.
Mix torn croissants with sliced apples
Spread evenly across the bottom of a 11 x 7-inch baking pan
In a small bowl, beat eggs. Whisk in the milk, cream and vanilla
Place caramel sauce in a microwave-safe bowl and microwave on high for 15 seconds
Whisk caramel sauce into the egg/milk mixture, mixing this very well.
Pour over the croissants and apples in the baking dish
Bake for 30-40 minutes, or until custard is set.
If top starts to brown too quickly, cover with some aluminum foil
SLOW COOKER DIRECTIONS:
Prepare as above using the crock pot liner as the baking dish and cook on low for 4-5 hours or until custard is set

Nutrition

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Slow Cooker Donut Bread Pudding

Judith Hannemann — Sun, 02 Nov 2014 00:00:00 +0000

Slow Cooker Donut Bread Pudding

Delicious and easy slow cooker bread pudding that uses day-old donuts! No donuts? Use bread and increase the sugar and the spices–voila! Instant donuts!

I really hate to waste food! What happened was my local store was selling the perennial New York fall treat, apple cider donuts, buy one get one.

Since I had my nephew visiting me, I wanted him to taste something that was so traditionally autumn in New York. We ate 2 then forgot about them. I know that sounds hard to believe; but we did.

Yummy donut flavor–where’s the coffee?

I didn’t want to waste them and since they were a bit on the hard side, I wouldn’t eat them and microwaving them is just wrong IMO.

A former neighbor used to make fantastic bread puddings out of day old cake, danish and donuts, so I figured I’d give this a go myself. I also wanted to try out my new casserole crockpot that I finally treated myself to.

I had company that evening and served this for dessert–hey, my guests know they might be “test subjects” any time they come for dinner. The vote was a unanimous YES!!! on this. They just loved it.

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Slow Cooker Donut Bread Pudding

Delicious and easy slow cooker bread pudding that uses day-old donuts! No donuts? Use bread and increase the sugar and the spices–voila! Instant donuts!

Prep Time10

Cook Time8

Total Time8 10

Course: desserts, Slow Cooker

Cuisine: American

Keyword: bread pudding, slow cooker recipes

Servings: 8

Calories: 201kcal

Author: Judith Hannemann

Ingredients

6-8 cake donuts not the raised kind*
5 cups milk
4 eggs
3/4 cup sugar
1/2 tsp nutmeg
1/8 tsp mace

Instructions

*You can use day-old french or Italian bread, but increase the sugar to 1 cup, the nutmeg to 1 tsp and the mace to 1/4 tsp–these 2 spices are the standard “donut” spices so the overall pudding will taste like cake donuts.
Cut donuts into small pieces about 1 inch. Place in crockpot.
In a large bowl, beat eggs. Whisk in the milk, sugar and spices. Pour over donuts in crock pot.
Cover and cook on HI 4 hours, LOW 6-8 hours.

Nutrition

Slow Cooker Donut Bread Pudding

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Maryland Seafood Bake

Judith Hannemann — Sun, 20 Apr 2014 23:00:00 +0000

Maryland Seafood Bake

If you love Maryland crab cakes, this is the casserole for you! This is like a big crab cake, quiche and savoury bread pudding all in one.

Basically what this is is a savoury bread pudding. It’s packed with crab and shrimps. But you don’t have to stop there! Add some scallops too if you have them, or use all crab or all shrimp if that’s what moves you

Makes a great lunch or light dinner

This dish makes for a nice brunch, lunch or light dinner. The flavors all combine so well and the addition of Old Bay seasoning is the thing that brings it all together.

Packed with delicious shellfish

I used all soft bread cubes here, but if you want to take an extra step that would make the casserole more “toasty,” then cut the bread into cubes and toast it in a 250 degree F oven for about 10-15 minutes. Of course you can cheat this step by using store-bought plain croutons. I used canned shredded crabmeat here, but fresh, and even the imitation stuff that’s sold frozen, may be substituted.

Maryland Seafood Bake

10 slices white bread, cut in cubes*
2 tbs fresh parsley, minced
1/4 cup mixed red & green bell peppers
1 small onion, finely chopped
2 cups small, cooked shrimp (peeled & de-veined)
1 lb crab meat, either shredded or coarsely chopped
1 tsp salt
1/2 tsp pepper
2-3 tsp Old Bay Seasoning
3 tbs butter
2 eggs
1 1/2 cups milk

*You can toast the cubed bread in a 250 degree F oven if you prefer. Lay cubed bread in a single layer on an ungreased baking sheet. Bake for 10-15 minutes or until lightly golden brown. Equivalent amount of ready-made unseasoned croutons may be used (about 6-8 cups approximately)

Preheat oven to 350 degrees F. Lightly spray a 2 quart deep casserole with non-stick spray.

Melt butter over medium-low heat in a large skillet. Saute the bell peppers and onions until onions are tender and translucent.

Place bread cubes, shrimp, crab meat and parsley in a large bowl. Toss to combine. Now add the sauteed onions and peppers, including the melted butter that’s in the skillet. Turn into prepared baking dish.

In a separate small bowl, beat eggs with the milk. Add the salt, pepper and Old Bay Seasoning.

Pour egg/milk mixture evenly over bread mixture in the baking pan.

Bake for 40-45 minutes, or until a knife inserted near the center comes out clean.

Serves 4-6

Maryland Seafood Bake

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