Best Pudding Brittle Recipes

GINA'S BUTTERSCOTCH PUDDING POTS AND CASHEW BRITTLE

Steps:

• Whisk the first four ingredients together in a large bowl.
• Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the brown sugar, and cook, stirring, until the sugar has melted into the butter.
• Whisk in the half-and-half mixture, and bring to a boil. Reduce the heat, and simmer, whisking constantly, until the pudding thickens, about 4 to 5 minutes. Strain the pudding into a large measuring cup, and then divide evenly into eight 4-ounce ramekins. Let cool, then chill in the refrigerator to set for at least 2 hours.
• Serve with Gina's favorite cashew brittle (recipe follows).
• CASHEW BRITTLE
• Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
• Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
• Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
• NOTE
• A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.

PEANUT BRITTLE BREAD PUDDING

Steps:

• Heat oven to 350°F. Grease 1-quart casserole with shortening or cooking spray. Place 2 cups of the bread cubes in casserole. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
• In small bowl, beat egg. Stir in milk, 1/2 cup brown sugar and 1/4 cup butter; pour over bread mixture.
• Bake uncovered 25 to 30 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix all sauce ingredients. Heat to boiling over high heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm bread pudding with warm sauce and whipped cream. Store sauce covered in refrigerator up to 1 week. Sauce may separate during storage; stir before serving.

LAZY OX CANTEEN'S RICE PUDDING WITH CARAMEL & ALMOND BRITTLE

Steps:

• RICE PUDDING: Rinse the Arborio rice several times until the water runs clear. This is very important, so that rice will be evenly overcooked and there will be no al dente grains.
• In a heavy saucepan, bring the 2 cups water, a pinch of salt and the cinnamon stick to a simmer over high heat. Add the rice and simmer until it has absorbed the water, about 10 minutes.
• Stir in the half and half and bring the mixture to a boil over high heat. Reduce the heat to a very gentle simmer and cook for 30 minutes, stirring occasionally (be sure to stir the bottom of the pan to prevent the rice from sticking; if it burns, you will need to start over). Depending on how quickly the rice absorbs the liquid, you may need to add a little more water or half and half as needed.
• Stir in the cream, brown sugar, condensed milk and vanilla extract. Continue to simmer gently, stirring frequently, until the rice is very thick and creamy (it should have no "bite" whatsoever), about 20 to 30 minutes. Remove from heat.
• While the mixture is still very hot, adjust the consistency as needed with additional cream (it should be rather thin, as it will thicken dramatically as it cools; it will be easier to finish the rice for service if it is not too thick). Taste the rice and adjust the flavor with more salt and/or sugar as desired.
• CARAMEL: In a medium saucepan, combine the sugar and water. Bring the mixture to a boil, then reduce the heat and simmer until the mixture caramelizes to a light golden brown. (Do not stir the sugar once it begins to bubble, and brush the sides of the pan with water to keep the sugar from crystallizing - if it crystallizes, you will need to start over.)
• While the sugar is cooking, combine the orange peel and cream in a small saucepan over high heat. Scald the cream, then remove from heat.
• When the sugar has caramelized, add the butter and stir slowly with a wooden spoon, being careful not to seize the caramel. Slowly add in the hot cream, being careful of the hot steam. Season the caramel with a pinch of salt, and reserve in a warm place. This makes a scant 1 cup caramel.
• ALMOND BRITTLE: Heat the oven to 350°F Butter a rimmed sheet pan and set it aside. Toss the almonds with the olive oil and a sprinkling of fleur de sel. Place the almonds on a baking sheet (not the buttered pan) and toast until golden and aromatic, about 4 to 6 minutes. Set aside in a warm place.
• While the almonds are toasting, in a small heavy-bottom saucepan over medium-high heat, combine the sugar and water and cook until the mixture begins to boil. (Use a small brush dipped in cold water to brush down sugar crystals that cling to sides of pan.).
• Boil the sugar without stirring until a candy thermometer inserted reads 310 F (hard-crack stage); the sugar should be golden. Remove from heat and stir in the warm toasted almonds and baking soda, if using.
• Immediately pour the mixture onto the buttered sheet pan, spreading it into an even layer with a metal spatula. Sprinkle over a pinch of fleur de sel, then set the mixture aside until hardened, about 30 minutes. Break the brittle, crushing it to desired consistency.
• FINAL ASSEMBLY: Spoon the chilled rice pudding base into a large bowl and fold in whipped cream until the mixture has achieved a sufficiently fluffy and light consistency (this makes a generous 6 cups pudding). Spoon the pudding into bowls and garnish with the warm caramel and crushed almond brittle. Serve immediately.

PUDDING BRITTLE

Steps:

• 1. Place margarine and corn syrup into large saucepan. Cook over moderate heat until margarine is melted, stirring occasionally. Stir in dry pudding mix, bring to full boil, stirring constantly. Continue cooking and stirring 1 minute. Remove from heat. Add cereal and peanuts to mixture; mix in thoroughly. Spread in thin layer on waxed paper or buttered baking sheet. Cool. Break into small bite size pieces to serve as a candy treat.
• 2. To store: Place in container and cover lightly. Make up your own flavors- just change the pudding mix flavor- JUST MAKE sure you use the kind of pudding mix you cook, NOT INSTANT.

DULCE DE LECHE BREAD PUDDING WITH PEANUT BRITTLE TOPPING

Steps:

• PREHEAT oven to 350°F. Toss bread and apples in large bowl; set aside. Place eggs, milk, dulce de leche and cream cheese in blender; cover. Blend until smooth. Pour over bread mixture; toss to coat. Spoon into lightly greased 13x9-inch baking dish.
• BAKE 45 min. or until knife inserted in center comes out clean. Cool 20 min.
• MEANWHILE, to prepare peanut brittle, cook sugar in small nonstick skillet on medium-high heat until golden brown. Stir in peanuts. Pour onto foil-covered baking sheet. Carefully separate hot candy into individual peanuts with back of spoon. Cool completely.
• SERVE pudding warm topped with the whipped topping and peanut brittle. Store leftover dessert in refrigerator.

DULCE DE LECHE BREAD PUDDING WITH PEANUT BRITTLE TOPPING

Steps:

• Heat oven 350°F.
• Toss bread with apples in large bowl. Blend eggs, milk, dulce de leche and cream cheese in blender until smooth. Pour over bread mixture; toss to evenly coat. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 45 min. or until knife inserted in center comes out clean. Cool 20 min.
• Meanwhile, cook sugar in small nonstick skillet on medium-high heat until golden brown. Stir in nuts. Pour onto foil-covered rimmed baking sheet. Carefully separate into small pieces with back of spoon. Cool completely.
• Serve warm pudding topped with COOL WHIP and nuts.