Best Bread Fruit Pudding Featured Recipe The Olive Garden Recipes

Grilled Bread Pudding with Fresh Fruit image

Provided by Food Network

Categories dessert

Time 10m

Yield 6 servings

Number Of Ingredients 11

2 ripe peaches, pitted and sliced
1 pint raspberries
2 tablespoons light brown sugar, packed
1/2 loaf brioche (about 8 ounces bread)
2 cups half-and-half
2 cups heavy cream
1 pinch salt
1 vanilla bean, split lengthwise
6 eggs
1 cup granulated sugar
Confectioners' sugar

Steps:

Toss together the peaches, raspberries and brown sugar. Set aside to macerate.
Preheat the grill. Slice the bread. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool.
In a saucepan, heat the half-and-half, cream, salt and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and granulated sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large shallow bowl to smooth the mixture and remove the vanilla bean. Dip the toasted bread slices into the custard, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. Transfer the slices to the grill and cook about 5 minutes on each side. Serve warm or chilled, dusted with confectioners' sugar.

Bread Fruit Pudding (Featured Recipe the Olive Garden) image

Provided by Starfire aka Wendy

Categories Dessert

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 17

3 cups cubed bread (stale, firm, crust trimmed)
1 cup milk (for soaking)
4 eggs
1 cup heavy cream
1 pinch salt
1/2 cup sugar
1 lemon, zest of, fine
2 tablespoons all-purpose flour
2 tablespoons cornmeal
2 apples, peeled, cored, and sliced
1 pear, peeled, cored, and sliced
1/2 cup red seedless grapes, sliced in half
1/4 cup raisins
butter (as needed)
2 tablespoons fresh rosemary, chopped (2 tsp dry)
2 tablespoons sugar
1 tablespoon olive oil

Steps:

Pre-heat oven to 350ºF.
PUDDING PREPARATION.
SOAK bread in milk for 2 minutes until evenly saturated.
BLEND eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins.
COAT a 10 - 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil.
BAKE for approximately one hour or until knife inserted in center comes out clean.
PLATING SUGGESTION.
Serve the pudding warm with ice cream.
Garnish with rosemary sprig.
VARIATIONS.
Drizzle with caramel sauce.
Bake in individual baking cups.
Use melted vanilla ice cream for vanilla sauce.
Add 1 tablespoons cinnamon to recipe.

Nutrition Facts : Calories 668, Fat 33.9, SaturatedFat 17.4, Cholesterol 301.6, Sodium 344.2, Carbohydrate 82.2, Fiber 4.6, Sugar 52.6, Protein 13

Fruit and Nut Bread Pudding image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 12

16 slices day-old bread, torn into 1-inch pieces
2 cups sugar
4 large eggs
3 cups whole milk
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons vanilla extract
1 can (21 ounces) apple pie filling, slices cut in half
2 cups coarsely chopped pecans
1 cup golden raisins
3/4 cup butter, melted
Whipped cream, optional

Steps:

In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

Nutrition Facts :