Explore Food And Drink Chef Jamie Oliver Recipe from jamieolivercom Panettone bread and butter pudding recipe Jamie Oliver We all know we love bread and butter pudding, but it's time for a change – this version is superfun 70 60 g quality dark chocolate, quality 4 tbsp Demerara sugar 100 gMake the bread pudding Preheat the oven to 350 degrees F and butter a shallow 2quart baking dish Toss the croissants with the melted butter on a baking sheet Arrange in a single layer and bakeDirections Divide bread between two greased 8oz baking dishes;
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Chocolate croissant bread and butter pudding jamie oliver
Chocolate croissant bread and butter pudding jamie oliver-BBC Good Food Magazine reader Alicia Saad shares her recipe for croissant bread and butter pudding with a Middle Eastern twist 1 hr Easy Toffee apple bread & butter pudding 14 ratings 45 out of 5 star rating Bonfire night treat meets classic comfort food in this doubly delicious dessert that your family won't be able to resistPreheat oven to 350 Butter bottom and sides of four 12 to 14 oz ramekins or one 11x7x2 glass baking dish Place rack in center of oven
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In a small saucepan, Combine the milk, vanilla bean and seeds in a saucepan Bring just to a boil Remove from the heat;Slice croissants in quarters vertically and layer in a buttered 46 qt casserole dish In a large mixing bowl, whisk together the milk, sugar, eggs, salt & orange zest until sugar is dissolved Pour the mixture into the casserole dish over the croissants, cover, and refrigerate for at least 1 hour or overnightMethod For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer Whisk the egg yolks and sugar together in a bowl
Pour over croissants and allow to stand for mins Don't worry if all the custard doesn't fit in – you can pour in the remainder just before baking, when the croissants will have soaked most of it up Bake for 4045 mins until set Place jam in a bowl and stir in 1tbsp hot water from the kettle Stir well and use to glaze puddingSlice croissants in half, butter one side and spread with raspberry or strawberry jam Arrange in a greased baking dish Whisk together extralarge freerange eggs, vanilla extract, milk, grated lemon zest, then pour the mixture over the croissant slices and top with generous handfuls of frozen mixed berries Bake for 30 minutes, then serve warmNov 1, Explore Carlene Sapp Kent's board "Bread pudding with croissants" on See more ideas about bread pudding, recipes, pudding recipes
Geoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer Bread and butter pudding with chocolate sorbet Paul Ainsworth White chocolate and cranberry bread and butter pudding James Mackenzie Kinloch's bread and butter puddingSprinkle chocolate buttons/drops/grated chocolate on top of the pudding and place in the oven for another 5 minutes to meltDeselect All 3 extralarge whole eggs 8 extralarge egg yolks 5 cups halfandhalf 1 1/2 cups sugar 1 1/2 teaspoons pure vanilla extract 6 croissants, preferably stale
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Bread and butter pudding plus!Ingredients 70g (5 tbsp) softened butter, for greasing 6–8 croissants (crescent rolls), cut into large pieces 50g (1/3 cup) raisins 300ml (1 1/4 cups) double (heavy) cream 300ml (1 1/4 cups) milk 4 eggs 1/2 tsp ground cinnamon 70g (1/3 cup) caster (superfine) sugarDark Chocolate Croissant Bread Pudding Croissants make an incredible base for this rich, chocolaty bread pudding I prefer dark chocolate, but semisweet or white chocolate work, too Garnish with your favorite nuts —Jennifer Tidwell, Fair Oaks, California
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White chocolate and whisky bread and butter croissant pudding Serves 6 Ingredients 50g butter 4 large croissants, sliced into 1 cm chunks 50g sultanas, soaked in 75ml whiskySet aside In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt Pour over breadButter a 25cm shallow ovenproof dish Pour the milk and cream into a small pan and warm over a medium heat for 34 minutes Whisk together the sugar and eggs in a heatproof bowl, then whisk in the warm milk mixture and melted butter to make a smooth custard Cut each pain au chocolat into 7 slices across the chocolate filling
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Butter a 15litre ovenproof dish Spread each croissant half with marmalade, then layer in the dish, sprinkling with chocolate Pour the custard over and leave to soak for 15 minutes Preheat the oven to 180°C/fan160°C/gas 4Explore Food And Drink Chef Jamie Oliver Recipe from jamieolivercom Panettone bread and butter pudding recipe Jamie Oliver We all know we love bread and butter pudding, but it's time for a change – this version is superfun 70 60 g quality dark chocolate, quality 4 tbsp Demerara sugar 100 gTo start the custard base, bring the milk and cream just to a boil in a saucepan Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest
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In a small saucepan, Combine the milk, vanilla bean and seeds in a saucepan Bring just to a boil Remove from the heat;Sauté the pear pieces in the butter for 1 minute, then add the sugar, salt and a teaspoon each of lemon zest and juice and cook for 2 minutes Before serving, whip the cream until stiff and serve alongside the warm puddingThis is a delicious adaptation of the famous Bread & Butter Pudding, swapping white bread for Pain au Chocolat (Chocolate Croissants) For a slightly healthier option try swapping Pain au Chocolat for regular fresh Croissants spread with Orange Marmalade
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Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid Sprinkle with the demerara sugar and leave to stand for about 30 minutes (see tip) While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with a little butter 4Make the bread pudding Preheat the oven to 350 F degrees and butter a shallow 2 quart baking dish Toss the croissants with the melted butter on a baking sheet Arrange in a single layer and bake until toasted, about 10 minutesPreheat the oven to 0°C/fan 180°C/gas 6 Start by greasing a medium rectangular roasting dish with some butter, be generous!
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Grease a 1quart casserole Cut the croissants into 1inch pieces and layer half in the casserole along with the chocolate chips, and half the egg mixture (I use the crock pot insert) Repeat layers with remaining croissants and egg mixture Add a rack to a 5quart crock pot Pour in 1 cup water Place casserole on rackJames Marin makes an extremely indulgent Bread and Butter PuddingFor more BBC Good Food videos visit our channel http//wwwyoutubecom/bbcgoodfood For recTake chocolate, salt, brown sugar in a blender and slowly add in the hot cream and blend till creamy Add in vanilla and egg and blend again until just combined Now pour this into serving cups and refrigerate for 4 to 5 hours
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Croissants, croissants, heavy whipping cream, croissants, sugar and 23 more Irish Bread Pudding Mommy Travels eggs, half and half, sugar, unsalted butter, raisins, vanilla and 6 moreGeoffrey Smeddle uses brioche in this bread and butter pudding recipe to give a luxurious twist to this classic winter warmer Bread and butter pudding with chocolate sorbet Paul Ainsworth White chocolate and cranberry bread and butter pudding James Mackenzie Kinloch's bread and butter puddingDirections for Chocolate Croissant Bread Pudding Ingredients 5 cup dayold plain croissants, cut into 1inch cubes 1 cup whipping cream ½ cup 2% milk 3 oz bittersweet chocolate, chopped 1 large whole egg 2 large egg yolks ¼ cup sugar 1 tsp vanilla extract ¼ cup Irish Cream liqueur ⅓ cup milk chocolate chips (optional) Directions 1
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This sounds quite fancy but is really just a slightly more decadent version of the good old bread and butter pudding I add chocolate chips to mine to induce the pickier ones in the household to eat some I have posted the original recipe, but I always substitute the milk and cream for fatfree versions, and i don't think it makes a differenceBread and butter pudding plus!Infuse for 5 minutes, then strain
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Slice the croissants lengthways, all the way Butter the inside of all eight slices with a thin layer of butter, then take the marmalade and spread with a layer of thatYou can enhance the bread pudding with caramel or chocolate sauce, even use it as the base of a hot fudge sundae Or, make it seasonal with a garnish of spiced nuts or candied nuts , and/or dried or chopped fresh fruits (photo #4)Method For the ice cream, put the cream and milk in a saucepan with the vanilla pod (reserve the seeds for the pudding) and bring to a simmer Whisk the egg yolks and sugar together in a bowl
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Slice croissants in half, butter one side and spread with raspberry or strawberry jam Arrange in a greased baking dish Whisk together extralarge freerange eggs, vanilla extract, milk, grated lemon zest, then pour the mixture over the croissant slices and top with generous handfuls of frozen mixed berries Bake for 30 minutes, then serve warmThis is a delicious adaptation of the famous Bread & Butter Pudding, swapping white bread for Pain au Chocolat (Chocolate Croissants) For a slightly healthier option try swapping Pain au Chocolat for regular fresh Croissants spread with Orange MarmaladeExplore Food And Drink Chef Jamie Oliver Recipe from jamieolivercom Panettone bread and butter pudding recipe Jamie Oliver We all know we love bread and butter pudding, but it's time for a change – this version is superfun 70 60 g quality dark chocolate, quality 4 tbsp Demerara sugar 100 g
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Now place the croissants on top and then sprinkle the rest of the chocolate inside each croissant Pour the egg mixture over the croissants and allow to stand for 15 minutes Bake for 30 minutes at 160°C;Instructions Grease an oven dish or tin with butter Beat the egg yolks, eggs and caster sugar until pale and creamy Put the milk in Melt 100g white chocolate and 100g dark chocolate in separate heatproof bowls over pans of simmering water Chop the Slice the croissants Place a layer ofEasy croissant bread pudding recipe made with croissants and Nutella hazelnut spread Jump to the Nutella Croissant Bread Pudding Recipe or read on to see our tips for making it If I were stuck on an island and allowed one thing from my kitchen it would absolutely be Nutella
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Pour over croissants and allow to stand for mins Don't worry if all the custard doesn't fit in – you can pour in the remainder just before baking, when the croissants will have soaked most of it up Bake for 4045 mins until set Place jam in a bowl and stir in 1tbsp hot water from the kettle Stir well and use to glaze puddingIngredients 125 g unsalted butter , plus extra for greasing 4 tablespoons demerara sugar 750 g plain panettone 1 vanilla pod 300 ml double cream 300 ml whole milk 5 large freerange eggs 100 g golden caster sugar 60 g quality dark chocolate (70%) 60 g bitter orange marmaladeBread and butter pudding plus!
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Prepare a 9x13 baking dish with cooking spray or rub with butter Place croissant cubes in the bottom of pan Sprinkle cubes with pecan pieces In a large mixing bowl, combine milk and heavy cream Whisk in both sugars, eggs, vanilla and cinnamon Combine until smooth and well blended Pour over the top of croissant cubes and pecansPlace the egg yolks and sugar in a large heatproof bowl and whisk to combine Gradually whisk the warm milk mixture into the egg mixture to combine Arrange the croissants in a 16cm x 27cm 15litrecapacity baking dish Pour over the chocolate custard and cook for minutes or until golden and just set Dust with icing sugar to serve ServesWhite Chocolate Croissant Bread Pudding with Cinnamon Dulce Sauce is a rich and flavorful treat, perfect for a decadent breakfast or dessert You know how in life we have those things that we wish our parents got for us when we were kids but didn't
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White Chocolate Croissant Bread Pudding with Cinnamon Dulce Sauce is a rich and flavorful treat, perfect for a decadent breakfast or dessert You know how in life we have those things that we wish our parents got for us when we were kids but didn'tPreheat the oven to gas mark 3/170°C/150°C Fan/325ºF Butter a 2 litre / 8 cup pudding dish Put the sultanas and Grand Marnier into a small saucepan, bring to the boil and simmer for a minute or so, then turn off the heat and leave the fruit to plump up in the orangescented liquorI was never really a fan of Bread and Butter Pudding when I was growing up, just the whole idea of soggy bread and milk just turned me right off, crazy I know!
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Since then you will be pleased to know that I have given it a try a couple of times and it was the inspiration for this easy Croissant Pudding recipeInfuse for 5 minutes, then strain
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