FRENCH TOAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
PRALINE FRENCH TOAST BREAD PUDDING
Provided by Alan Rosen
Categories Egg Breakfast Brunch Dessert Bake Pecan Chill Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 generous servings
Number Of Ingredients 14
Steps:
- 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
- 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
- 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
- 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.
FRENCH BREAD PUDDING
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch square pan 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid. Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.
- BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan. Bring to a boil. Add cornstarch mixed with 1/4-cup water. Cook, stirring, until sauce is clear. Remove from heat and stir in whiskey.
FRENCH ONION BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
- Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
- In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
- Bake for 35 minutes or until the egg mixture is set.
MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING
Whenever I make a loaf of gluten free bread, I can't seem to eat all of it before it goes stale or moldy. While I could slice and freeze half, I prefer to use it for bread pudding, stuffing, meatloaf, etc. This is an excellent use for bread that is too hard and stale to eat. I would not make it from fresh squishy bread, as I think it would probably dissolve in the egg custard. The original recipe, Debbie Tate's "Make Ahead French Toast" at allrecipes, suggests 8 slices of French bread. I would assume that sourdough, old hard sandwich rolls, etc. would also work beautifully. This morning I used the last quarter loaf of bread made from Bob's Red Mill GF Homemade Wonderful Bread Mix. I would be happy to serve this for company, or Christmas morning. It is *extremely* rich - most people will be too full to finish off two helpings.
Provided by Lelandra
Categories Dessert
Time 9h15m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
- The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
- Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
- When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.
PUDDING AU CHOMEUR (FRENCH CANADIAN POOR MAN'S PUDDING)
This is a traditional french-Canadian dessert that was made during the depression era. The ingredients are simple and were cheap and it is one of those staple desserts in french-canadian homes. I got this recipe online a while back. I did a search for it when I was craving this dessert I had when I was young. I tried it and it tatsted just as I remembered it. Delicious and sweet as with all french-canadian desserts.
Provided by queenbeatrice
Categories Low Protein
Time 1h10m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl sift flour and baking powder together.
- In another bowl, cream butter and sugar and add vanilla.
- then slowly add the milk and flour mixture in alternating 1/4 cup increments until all together and smooth.
- Spread in a buttered baking dish.
- For the sauce: In a sauce pan, mix all the sauce ingredients together and bring to a boil.
- Boil for a few seconds and then pour over the cake batter (do not mix).
- Bake in a 325 preheated oven for 45 minute.
FRENCH TOAST BREAD PUDDING
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 10
Steps:
- Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
- Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
- Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.
FRENCH ONION SOUP WITH BAGEL BREAD PUDDING CROUTONS
Provided by Amanda Freitag
Categories side-dish
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the bread pudding: In a bowl whisk together the heavy cream, salt and eggs. Place the bagels in a 9-by-13-inch baking pan. Pour the cream mixture over the top and set aside to soak for 2 hours.
- Preheat the oven to 375 degrees F. Cover the baking pan with foil and bake for 30 minutes. Remove the foil from the pan and continue cooking for 15 minutes. Cool the bread pudding completely.
- Preheat the oven to 450 degrees F. Separate the bagel pieces and place on a baking sheet. Toast until the edges turn golden brown, 5 minutes.
- For the onions: In a 14-inch skillet or a medium high-sided saute pan, heat the oil over high heat and pour in the sliced onions. Do NOT stir the onions or shake the pan. When the pan gets hot again and the onions begin to sizzle, add the salt and stir. The onions at the bottom of the pan should be brown. Reduce the heat to medium and continue stirring. The onions will begin to soften and release their juices (the natural sugars in the juices will caramelize the onions). Cook for 15 minutes, and then reduce the heat to low. Continue cooking, stirring the onions periodically to make sure they don't stick to the pan, until completely soft and a rich dark brown color, 30 minutes.
- For the soup: In a large saucepot set over medium heat, melt the butter until it starts to bubble. Add in the caramelized onions, then add the sherry and cook at a low simmer until the alcohol cooks out, 5 minutes. Add the bay leaf and stock, and cook for 30 minutes. Season with salt as the soup cooks. Portion the soup into serving bowls and top with some toasted bagel bread pudding croutons. Garnish each serving with 2 tablespoons gruyere if using, and serve.
FRENCH BREAD PUDDING
Provided by Sheila Lukins
Categories Milk/Cream Dessert Bake Dried Fruit Parade
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
- 2. Preheat the oven to 325°F. Butter the bottom and sides of a 9x13x2-inch ovento- table baking dish.
- 3. In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
- 4. Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
- 5. Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.
FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP
Soaking bread in custard makes the best French toast, so it made perfect sense to transform everyone's favorite breakfast into a communal confection. There are zillions of bread pudding recipes, but this one has a perfect proportion of bread to custard, and the pumpkin maple syrup makes this a damn near perfect autumn brunch dish.
Provided by Chris Santos
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- 1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.)
- 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
- 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
- 4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
- 5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
- 6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side.
FRENCH BREAD PUDDING
Make and share this French Bread Pudding recipe from Food.com.
Provided by TattooedMamaof2
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut bread in 1-inch cubes and place in a bowl. Pour milk over it; let stand for 1 hour.
- Preheat the oven to 325°F Butter the bottom and sides of a 9x13x2-inch oven-to-table baking dish.
- In another bowl, beat together the eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries.
- Pour into the prepared baking dish. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight.
- Remove from the refrigerator 30 minutes before reheating. Reheat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature. Pass a pitcher of cream to moisten.
Nutrition Facts : Calories 367.1, Fat 8, SaturatedFat 3.7, Cholesterol 96.4, Sodium 431.6, Carbohydrate 60.6, Fiber 1.7, Sugar 25.7, Protein 11.3
PECAN PRALINE FRENCH TOAST PUDDING
We combined French toast, bread pudding and the flavor of sweet pecan pralines for one indulgent breakfast casserole. Even better, this French toast pudding starts with a genius shortcut: Pillsbury™ Cinnamon Rolls with Original Icing.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed for faster bake method, refrigerating icing containers for later use. Remove rolls from cookie sheets to cooling rack. Cool completely, at least 30 minutes. Reduce oven temperature to 375°F.
- Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In medium bowl, mix brown sugar, pecans, butter, cinnamon, nutmeg and salt.
- In medium bowl, beat eggs, whipping cream and vanilla. Cut or tear each cinnamon roll into 6 pieces, and arrange evenly in baking dish. Pour egg mixture over torn cinnamon rolls; lightly press pieces down to absorb some of the liquid. Let stand 10 minutes.
- Sprinkle brown sugar mixture evenly over cinnamon rolls. Bake 25 to 30 minutes or until puffed and deep golden brown and knife inserted in center comes out clean. Let stand 15 minutes.
- In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pudding.
Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 600 mg, Sugar 32 g, TransFat 1/2 g
FRENCH VANILLA PUDDING CAKE
If you close your eyes while eating this dessert, you'd think you were eating a banana pudding, with a twist! This cake is awesome!
Provided by Yolanda Stewart
Categories Puddings
Time 3h
Number Of Ingredients 11
Steps:
- 1. Prepare cake mix according to instructions on the box for 9 X 13 cake pan. Once cake is baked and remove from oven, allow cake to cool, 10 mins. Then with a spoon handle, preferable a wooden spoon, began poking small holes throughout the cake.
- 2. Prepare Chocolate sauce while cake bakes. Melt butter in a sauce pan and add cocoa. Combine it and then remove from heat. Add milk, vanilla and powder sugar. stir to combine. After holes are poked in cake, pour sauce of over warm cake
- 3. In a bowl prepare the pudding. Whisk together the instant pudding mix with 4 cups of milk. Stir until all lumps dissolve, let pudding sit for about 2 mins to thicken up but not completely set. it should be easy to pour.
- 4. Pour pudding over cake with chocolate sauce layered. Make sure pudding completely covers cake. Refrigerate cake over night. You may want to crush your vanilla wafers now. Put wafers in a plastic ziploc and crush gently with wooden spoon.
- 5. Next morning, spread whipped generously over cake leaving about 4 oz of cream for final topping. Grab a pyrex glass dessert bowl. Carefully spoon cake out of cake pan keeping layers in place, transfer from pan to bowl. Fill bowl at least 3/4 high. This will look like a mess but keep spooning. Once bowl is filled, topped dessert with the remaining whip cream. Spread crush vanilla wafers over the top of whip cream and refrigerate until ready to serve.
FRENCH ONION BEEF BREAD PUDDING CASSEROLE
This has become a family favorite after a few hits and misses..trying to make something new with ground beef and a few pantry ingredients. This turned out so good;I have served it to company..and have been asked for the recipe many times...so there you have it- your family will love it!
Provided by Pat Duran
Categories Casseroles
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. In a large skillet add 1 Tablespoon cooking oil and when pan is hot over medium heat add the ground beef and cook until it begins to brown; add in the 1/2 cup onion, worcestershire sauce and ketchup. Cook until meat and onions are cooked. Remove skillet from heat.
- 2. Heat oven to 350^. Spray a 9x13- inch casserole dish or 2 quart casserole with cooking spray; set aside.
- 3. Beat the eggs, soup, milk, 1/2 cup of the cheese and 1 teaspoon of the thyme in a large bowl with a fork. Add the dry stuffing mix and the ground beef mixture.
- 4. Stir and press the dry stuffing into the milk mixture to coat. Pour the meat/stuffing mixture into the baking dish. Sprinkle with the remaining cheese and thyme.(You can add more cheese ,if desired).Let stand for 15 minutes. Bake for 45 minutes or until a knife inserted in center comes out clean. --- Not 1/2 cup of cooked vegetables can be added to the ground beef mixture,if desired.
JELLO FRENCH VANILLA PUDDING POPS
Make and share this Jello French Vanilla Pudding Pops recipe from Food.com.
Provided by iLuv2cook 2
Categories Frozen Desserts
Time 15m
Yield 5 oz, 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour Milk into Medium sized bowl.
- Add Dry Pudding Mix and beat with wire mix for 2 minutes.
- Spoon evenly into 6 (5 OZ.) Paper or Plastic cups and insert wooden pop stick into center to use as a handle.
- FREEZE at least 6 HRS or Overnite till Firm.
- To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. DO NOT TWIST OR PULL POP STICKS. STORE leftover in FREEZER.
Nutrition Facts : Calories 123.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 11.4, Sodium 312.2, Carbohydrate 21.3, Sugar 17.6, Protein 2.7
FRENCH VANILLA BREAD PUDDING
This bread pudding from Nancy Johnson of Laverne, Oklahoma is warm and decadent, and with caramel, pecans and cinnamon, each bite is irresistible.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place bread cubes in two greased 6-oz. ramekins or custard cups. In a small bowl, whisk egg and creamer; pour over bread. Sprinkle with caramel pieces, pecans and cinnamon; dot with butter. , Bake at 350° for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.
Nutrition Facts :
FRENCH TOAST BREAD PUDDING
A wonderful make ahead addition to your Sunday brunch! Prep times includes overnight preparation time!
Provided by Kimke
Categories Dessert
Time P1DT1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter 11x7x2-inch glass baking dish.
- Place bread in dish.
- Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread.
- Using spatula, lightly press down on bread to moisten completely.
- Cover with foil and chill overnight.
- Place foil-covered dish in cold oven.
- Set oven at 350°F and bake 30 minutes.
- Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
- Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
Nutrition Facts : Calories 440.5, Fat 19.2, SaturatedFat 5.2, Cholesterol 285.8, Sodium 401.5, Carbohydrate 50.5, Fiber 2.3, Sugar 24.1, Protein 16.9
RIZ AU LAIT (FRENCH RICE PUDDING)
Mmmmh! Milk, vanilla and cinnamon. Those aromas will take you back to your childhood. This dish is great as dessert or even for breakfast. There are so many variations on rice pudding; fruits, nuts, exotic spices like cardammon, star anise, clove...I like them all. But this simple version is the one I like the most. It tastes best with whole milk. I have substituted some of the milk with heavy cream because I had some left over and that made it even more creamy. It tastes great hot and cold.
Provided by Bellinda
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring 4 cups of water to a boil and cook rice for about 2-5 minutes and strain.
- Meanwhile warm up milk with vanilla, cinnamon, sugar and salt added.
- Bring to a light boil and add rice.
- Cover and let simmer on LOW(!) for 30-45 minutes.The rice should be really soft for this dish. Stir and check a few times to make sure the rice doesn't burn or stick to the bottom.
- Add butter and stir.
- Add egg yolks, one at a time, and stir. After a couple minutes it's done.
Nutrition Facts : Calories 542.4, Fat 19.9, SaturatedFat 11.8, Cholesterol 140.1, Sodium 239.1, Carbohydrate 76.6, Fiber 1.4, Sugar 25.4, Protein 12.6
VANILLA PUDDING FRENCH TOAST
Make and share this Vanilla Pudding French Toast recipe from Food.com.
Provided by The Miserable Gourm
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk milk into pudding mix until dissolved completely. Set aside five minutes to thicken.
- Meanwhile, whisk eggs until well blended and frothy.
- Add cream, vanilla and cinnamon. Mix well.
- Fold the egg minture into the pudding mixture.
- Heat a skillet over medium heat. Spray with cooking spray and melt about 1T butter into the pan.
- Dip each slice of bread into the custard, coating both sides well.
- Cook each slice of bread in the melted butter, until golden, flipping to make sure both sides are done well.
- Serve with a dusting of powdered sugar and your favorite maple syrup or fresh berries.
Nutrition Facts : Calories 388.6, Fat 17.5, SaturatedFat 9.7, Cholesterol 111.9, Sodium 595, Carbohydrate 48.6, Fiber 1.5, Sugar 17.7, Protein 8.9
FRENCH TOAST BREAD PUDDING
This recipe takes all that creamy-crispy goodness from bread pudding and transforms it into a breakfast classic. And a little chocolate doesn't hurt to make breakfast or brunch extra special.
Provided by Food Network Kitchen
Categories dessert
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
- Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.
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