Traditional recipes

Bread pudding with nougat

Bread pudding with nougat

The older bread is cut into pieces and put in warm milk to soften.

Mix the eggs with the sugar until melted, then add the whipped cream, starch and chocolate cream. It is homogenized.

The bread soaked in milk is added to the liquid composition and homogenized, then musli is added.

Grease a heat-resistant pan with butter and put the composition. Put a sauce made of nougat and milk on top and spread evenly.

Put the pudding in the preheated oven for 30-35 minutes at medium temperature. Allow to cool, then proportion and serve, hot or cold with chocolate sauce.

Chocolate sauce:

All the ingredients for the sauce are put in a pan, over medium heat until smooth. Put it in a cup or glass and put it in the fridge.


Simple homemade bread & # 8211 the easiest recipe

Servings 38 - recommended portion = 40 gr. (1 slice)

Simple homemade bread & # 8211 the easiest recipe, the list of ingredients per gram and how to prepare it explained step by step with pictures. The simplest bread recipe, perfect for beginners.

For years and months I had a permanent problem with bread. What we find through trade, especially in the vicinity, does not satisfy us much. On the other hand, I really can't afford to make bread anymore, although I like it very, very much, because the blog consumes almost all the time I have. Unfortunately, I'm not even referring to cooking, which is the nice part, but to the editing work, the computer bug without which such a big blog can't exist.

OTHER HOMEMADE BREAD RECIPES

The solution came from where I didn't even think it would be possible, that is, from Vukomir. It kept bothering me to think of a simple homemade bread recipe, but so simple that it can be made too. I didn't take him seriously for a long time, but one day he showed up at home with a whole loaf of bread flour, prepared for great deeds. And I thought I'd give it a try. I then wrote a bread recipe with the list of ingredients per gram and a way to prepare it as clearly as I could. I fixed it on the fridge with two magnets and, since then, my man has been making bread! A bread that is not the most sophisticated, but it is an honest bread, without additives, without sugar and without unnecessary fats. A bread we eat every day.

On this blog you will find many more sophisticated homemade bread recipes, more for connoisseurs. More "hipster", as Vukomir says. If, however, you are a beginner and you want a simple and honest bread, I say that the recipe below is worth following in detail.


Tag: bread pudding

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Bread stuffed with vegetables and cheese

Ingredients

  • a round black bread
  • 300 g cheese
  • 100 g butter
  • 8 mushrooms
  • 6 tomatoes
  • 6 cloves of garlic
  • salt, parsley, dill.

Method of preparation

Cut a loaf of bread and hollow out the core. Cut the mushrooms into slices, as well as the tomatoes, after washing. Heat the butter and put the mushrooms in it, leave it until it drops, then add the bread crumbs. Put 5 of the 6 tomatoes, crushed garlic and salt to taste.

Boil everything over low heat until reduced. Spread the bread on the inside with butter, then pour the mushroom mixture into it. Place the remaining tomato slices on top, place the bread in a pan on baking paper and bake for about 30 minutes over medium heat.

Remove from the oven, sprinkle with grated cheese and bake for another 10 minutes. Serve hot with parsley and dill.


Bread With Butter Pudding

1. Put the raisins in a small bowl and pour hot water to cover them. Soak for 1 hour (or overnight if possible).

2. Preheat the oven to 190C. Cut the crust of 7 slices of bread and put butter on one side. Spread 4 tablespoons of honey, then cut each slice diagonally into 4 triangles.

3. Drain the raisins, then dry on kitchen paper. Put half of the triangles, with the side on which the honey is facing up, in a heat-resistant bowl and sprinkle with half of the raisins. Place the rest of the triangles on top, and spread the rest of the raisins.

4. Lightly beat the milk, cream, eggs, sugar and vanilla in a bowl. Pour the mixture over the bread and leave it to soak for 5 minutes, pressing lightly so that the bread absorbs the liquid.

5. Place the dish in a tray. Pour hot water around the vessel to half its sides. Bake for 25-30 minutes.

6. Remove from the oven and leave for 5 minutes. Meanwhile, heat the remaining 1 tablespoon of honey in a small pan and place over the pudding. Leave it in the oven for 1-2 minutes, until it browns. Serve hot.

You have to see it too.


Bread croutons pudding & # 8211 appetizer

Bread crouton pudding & # 8211 appetizer & # 8211 in the oven. A kind of mini bread soufflés, with ham and eggs, baked in the form of muffins. We were so excited about these bread crouton puddings, made next to a yellow stew, that we baked another round, just like that, to nibble on the afternoon on TV.

The recipe is simple and quick and I highly recommend it. I prepared this bread crouton pudding & # 8211 appetizer as a side dish next to a yellow stew with sour cream.

Bread crouton pudding it can be baked in a single heat-resistant dish or in smaller containers & # 8211 ramekins, muffin tins (large or small). I used a giant muffin tray and I got 4 pieces 10 cm in diameter and 5 cm high. If you use the normal muffin tray, you will get about 8-10 smaller pieces. In this case, do not put crumpled baking paper but even muffin papers.


Ingredients bread pudding with butter and caramel

  • 200-250 grams of bread slices or cubes, it can even be completely dry bread
  • 120 grams of butter
  • 6 tablespoons brown sugar
  • 1 vanilla pod
  • 4 eggs
  • 500 ml. of milk
  • 100 grams of raisins

optional, caramel sauce:

  • 150 grams of sour cream for whipped cream
  • 3 tablespoons brown sugar
  • 1 teaspoon molasses
  • 1 teaspoon vanilla essence

Preparation Bread pudding with butter and caramel

As I said, the bread can be cut into cubes or triangles, cutting the slices diagonally, and the pudding can be baked in individual shapes or in a single larger shape, as preferred. It is very easy to make and, like the other recipe for another kind of bread pudding that I published on the blog, it always brings us great satisfaction.

Turn on the oven and set it at 180 degrees Celsius and put 1 liter & # 8211 1 half liter of water to boil.

Grease the forms (or form) with 20 grams of butter and then line them with brown sugar, about 1, 1/2 tablespoon will be consumed with this (picture 1). The bread must be prepared and handy (picture 2). Melt the butter cut into pieces in a large pan (picture 3). Add all the bread and mix so that it is soaked with butter, keep it on the fire, stirring continuously, for 2-3 minutes (picture 4). Turn off the heat and add the raisins over the bread, stirring well to distribute evenly (picture 5). In a bowl, beat whole eggs, brown sugar, grated vanilla bean seeds and milk (picture 6).

Add the bread mixed with the raisins in the bowl and leave for 5 minutes, soaking well with the fluid mixture. Divide the composition into shapes, which are placed in a tray. Pour boiling water into the pan and place in a preheated oven at 180 degrees Celsius.

The pudding is baked for 25-30 minutes (in individual forms it takes less, in a larger form a little longer) until it is well coagulated and on top it starts to brown.

It can be served as such, with a cup of ice cream or your favorite syrup / sauce. We like it with a caramel sauce, which I make by mixing on fire the ingredients specified above in a saucepan until the sauce boils and the sugar dissolves completely.

The pudding is served hot, with the sauce poured on top.

With all the simplicity of the ingredients and the preparation, I would not hesitate to serve this dessert even to the most demanding guests, the ingredients are modest and cheap, but the taste is truly noble.


Bread keto pudding & # 8211 Irish-inspired recipe

from painea keto made yesterday, which I must tell you is sensational, and that the mixture of keto flour with yeast gives it a taste very close to the bread we all know, I cut 4 slices about 1 cm thick, to make something just as good, but sweet. It was one of the reasons why I did not add seeds or other spices to the baking besides salt. Of course, if you don't have ideas as crisp as me, you can season keto bread as you like. Until another one, to reveal the secrets of the keto pudding recipe in bread.

Ingredient:

  • 4 slices of bread keto
  • 3 yolks
  • 1 tablespoon black cocoa
  • 100 ml sweet cream
  • 30 grams Tagatesse
  • 3 separate eggs
  • 100 ml sweet cream
  • 20 grams of butter
  • 1 tablespoon black cocoa
  • 30 grams Tagatesse

Decor ingredient:

In a 20/20 cm tray, I carefully crushed the slices of bread. Since it is traditionally a cake made from leftovers, you can cut them anyway, it is important to cover the bottom of the tray. In a bowl, I mixed the 3 yolks, 30 grams of Tagatesse and a tablespoon of cocoa, then I added sour cream and mixed. I poured over the slices of bread, making sure that the liquid would be absorbed evenly.

In another bowl, beat the egg whites, along with the remaining 30 grams of Tagatesse. Separately, I mixed the yolks with butter and sweet cream on a bain marie, then I added cocoa. I incorporated this mixture in the egg whites and I poured the composition over the soaked bread, smoothing it evenly. I baked for about 30 minutes at 180 degrees. Enjoy!


Bread pudding / Kirschenmichel

Kirschenmichel is a type of bread pudding from German cuisine. The preparation is known by many names, from Kirschenplotzer, Kerschemischel, Kirschpfanne, Kirschenmannla, Ofenschlupfer to Semmelauflauf. There are a variety of variations of this recipe and most bread puddings are served hot when fresh from the oven. This dessert is very popular especially in the Palatinate, Baden-Württemberg, southern Bavaria, Franconia and the southern part of Hesse.

Kirschenmichel bread pudding is based on a very simple recipe, made from accessible ingredients and very little effort. The basic ingredients are eggs, sugar and milk, which are mixed with bread and baked to create a dessert with a souffle-like texture. The traditional recipe contains slightly aged bread with cherries, chocolate, cinnamon and almonds. .

However, bread pudding has been transformed over time and can be found today in many very different variants. Some alternative ingredient options are cocoa powder, chocolate, vanilla, lemon or orange peel, etc. You may be surprised to learn that there are also salty alternatives to bread pudding, which may contain ham and sausages, kale and garlic, spinach and feta cheese and many other ingredients. Salted bread pudding is usually served as a main course, and the sweet one is wonderful as a dessert at the end of a hearty meal.

Offenschlupfer is a very similar dessert, found mainly in southern Germany. Instead of cherries, this recipe requires apples soaked in a mixture of butter, eggs and sugar. The apples are then placed in layers together with the bread and put in the oven.

Schwarzbrotpudding (black bread pudding) is common in Mecklenburg-Vorpommern, Germany and contains black bread instead of normal bread.

Although it originates from Germany, bread pudding can be found in other countries. In the Philippines you will find the famous bread pudding with bananas the Mexicans have capirotada (a kind of bread pudding that is eaten during Lent) even the UK has its own version of bread pudding & ndash a wet version of Nelson Cake what is called Wet Nelly. In Brussels this dessert is made from brown sugar, cinnamon and raisins / apples. Given how easy this recipe is, it is normal to be found in so many different countries!

The composition of the pudding is largely the same everywhere, only the fruits and toppings vary. Most bread puddings are sweetened with honey, syrup or sugar. The Canadian version, for example, contains maple syrup. Walnuts, cinnamon, vanilla, cloves and other spices can be used to give a special taste to this dessert. The dough is always made by soaking the bread in a liquid mix usually made of milk, eggs, sugar and a type of fat & ndash either butter, oil or tallow.

So how do we make bread pudding at home?

In the Kirschenmichel recipe, the first step is to prepare the bread. A piece of bread that is only a few days old is the perfect solution. However, if you want to prepare the pudding immediately and you only have fresh bread on hand, a good alternative is to dry the bread in the oven before use. Dry bread is very important, because the moisture contained in fresh bread would spoil the whole consistency of this dessert.

The next step is to separate the eggs and mix the yolks with other eggs, butter and sugar, until a homogeneous mixture is obtained. Then add the spices, cherries (or any other favorite fruit) and mix everything very well. The next step is to leave the bread covered in this sweet sauce in order to absorb the liquid properly. Then beat the egg whites and add them to the bread composition. At the end we put everything in a tray, which we put in the oven and let it bake until the bread pudding turns golden!

I decided to make the vegan version of bread pudding which is as delicious as the original! & # 128578

Before serving, pour a little vanilla sauce, whipped cream or ice cream over the pudding. And if you want to really enjoy Kirschenmichel, you must serve it hot!


Apple pudding, sweet cottage cheese and slices of bread or cake

Apple pudding, sweet cottage cheese and slices of bread or cake. Caramelized (baked) apple pudding recipe with cream cheese and top of slices soaked in bread or older cake. Dry bread recipes. Recipes with dry cake. Apple recipes. Recipes with cottage cheese.

Apple pudding, sweet cottage cheese and slices of bread or cake reminds me of my childhood. I lived in Cluj at that time and my mother often made this kind of pudding with cheese and baked raisins. Most often prepare horn pudding & # 8211 see the recipe here.

At other times he would put a generous layer of apple slices (sprinkled with sugar and butter flakes) on top, which would bake and caramelize very nicely! What nice aromas this apple pudding with cheese has!

A very tasty dessert that is good both hot and cold. We really like the apple pudding with apples and the next day, taken out of the fridge.

The cheese used is one of commercial cows (supermarket or market) & # 8211 exactly from the one used for papanas or cheesemakers. If you do not have such a thing you can prepare it at home & # 8211 see here how it's done.

The cream cheese does not lack flavors (vanilla, grated lemon peel) but also salt. Without a little salt the filling does not taste good. Of course, eggs, sugar and cream are also added.

Apples would be nice to be more sour, but it's not a problem if you use what you have at home. The slices of bread I used were 3-4 days old, but you can just as well use the leftover cakes from Easter or Christmas. This apple pudding is a good idea to recycle them.

From the quantities below it results approx. 8-10 good servings of apple pudding, sweet cottage cheese and slices of bread or cake. The shape I use is quite large (35 x 27 x 9 cm). It takes height because the pudding will swell when baked like a soufflé (then left when it cools).