How Do You Make Cream Style Corn From Fresh Corn Bread Pudding From Humble Origins to Fine Restaurants

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Bread Pudding From Humble Origins to Fine Restaurants

As a child growing up, I turned my nose up at certain foods I was sure I didn’t like even though I had never tasted them! Foods on my “don’t eat” list include peas, coleslaw, broccoli, liver, tomatoes, lamb, mincemeat pie, and bread pudding. A pudding made with bread is not good for me at all. As my taste buds matured I found that I really liked most of these foods, especially bread pudding!

To me however, the name “bread pudding” comes nowhere to describe this delicious dessert. One of our favorite restaurants makes this chocolate bread with a thick cream that reminds it of a real dessert. You can make bread cookies for breakfast or brunch.

Did you know that Bread Pudding is an ancient dessert with humble origins in 13th century England? It was originally called “poor man’s pudding” as it was made from bread without flavor that was only moistened in water, which contained a small amount of sugar, spices and other additional ingredients. We still make bread puddings with bread but the bread is usually made especially for this pudding and the types are many; breads like brioche, challah, croissant, panettone, French, Italian, raisin bread or scones.

Today, we are not satisfied with just putting the bread in the water; instead we use a rich custard mixture of milk or sugar, eggs, sugar, vanilla, and spices. Sometimes even nuts, chocolate, fruit zests, wine, candied, dried or fresh fruit add more flavor and texture. The result is a rich, creamy, decadent dessert that has now made its way onto the dessert menus of many fine restaurants.

Bourbon Pudding with Bourbon Sauce

1 pound French style bread

3 1/4 cups milk

3 gardens

2 teaspoons Watkins Vanilla

3/4 cup granulated sugar

1/4 teaspoon Watkins cinnamon

1/4 cup pecans

1/4 cup raisins (optional)

Bourbon Sauce, recipe below

Cut the bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Pour 1/2 of the mixture into the casserole. Sprinkle with pecans and raisins, if using. Top with the rest of the mixture. Bake at 350 degrees F for 30 minutes or until lightly browned. Serve warm with Bourbon sauce.

Bourbon Sauce

1 cup granulated sugar

6 tablespoons butter, melted

1/2 cup buttermilk

1 tablespoon Bourbon

1/2 teaspoon baking soda

1 tablespoon white corn syrup

1 teaspoon Watkins Vanilla

In a saucepan mix all the ingredients. Bring to a boil for 1 minute. Work warm. Pour the bread pudding.

Apple Pie Bread Pudding – Slow Cooker Recipe

Watkins Cooking Spray

3 eggs, beaten

2 cups of milk, half-and-half, or light cream

1/2 cup sugar

1/4 teaspoon Watkins Cinnamon or Apple Seasoning

1 21-ounce can chunky apple pie filling

6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dry* (4-1/2 cups dry)

whipped cream or vanilla ice cream (optional)

1. Lightly coat a 3-1/2- or 4-quart slow cooker with non-cooking spray; set aside.

2. In a large bowl whisk together the eggs, milk, and sugar. Gently stir in the cookie filling and bread cubes. Pour the mixture into the prepared cooker.

3. Cover and cook on low for 3 hours until a knife inserted near the center comes out clean (mixture will be puffed). Remove the line from the cooker, if possible, or turn off the cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before eating (pudding will collapse as it cools).

4. To serve, spoon the bread pudding into the dessert dish. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 6 servings.

* Note

To make 4-1/2 cups of dry bread, you will need 8 or 9 slices of fresh bread. Spread the bread in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cold.

Apple Bread Pudding

3/4 cup raisins

1 teaspoon Watkins Cinnamon

1/2 loaf good 1-day bread, 4 cups cubed

4-5 apples, peeled, cored, and cut into 1-inch pieces

1/4 cup unsalted butter

1/3 cup dark brown sugar

3/4 cup walnut pieces, toasted

1 cup

1 cup sour cream

1/4 cup butter

2/3 cup brown sugar

2 gardens

3 eggs

1 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Ginger

1/4 teaspoon Watkins Nutmeg

1/4 teaspoon Watkins cloves

1 teaspoon of salt

Butter an 8 x 8 square baking dish. Heat the oven to 350 degrees F. Toss the raisins with cinnamon and place them in a separate bowl.

Place the bread in the oven for 8 minutes, stirring occasionally, until toasted.

In a large pan, saute the apples with butter and brown sugar until golden and barely tender. Mix the apples, raisins, and walnuts.

In a small saucepan heat milk, cream, butter, and brown sugar until melted. Remove from heat and whisk in the eggs and egg yolks. Whisk in the spices and salt.

Mix the toasted bread with the liquid mixture. Spoon into an 8 x 8 inch baking dish and pour the cream mixture. Let sit for an hour, if you have time, vacuum, or bake immediately. Bake for about 45 minutes or until set. Let cool for 20 minutes before serving.

Served with Caramel Sauce.

Note

1 3/4 teaspoons Watkins Apple Bake Seasoning can be substituted for the cinnamon, ginger, nutmeg, and cloves in the egg mixture.

Caramel Sauce

2 cups sour cream

1 1/2 cups sugar

1/4 cup of water

Pinch of salt

1/4 cup butter

Heat the cream in a small saucepan over low to medium heat. When it’s warm, add the sugar and water to a large, heavy, high-sided pot over high heat. Stir until the sugar dissolves, then leave it alone to boil until it reaches a deep amber color. You are looking for a dark caramel here, because you will add sugar, so do not flinch and remove from the heat while it is still only pale gold!

Remove from heat and whisk in the cream. Be very careful and add the sugar slowly – the caramel will bubble to heavy! Add a pinch of salt and butter and whisk smooth. Simmer until slightly reduced. Makes about 3 cups. This will keep in the fridge for at least two weeks.

Apple Bread Pudding with Vanilla Sauce

4 soft bread cubes

1/4 cup raisins

2 cups peeled and sliced ​​apples

1 cup brown sugar

1 3/4 cups milk

1/4 cup butter or margarine

1 teaspoon Watkins Cinnamon

1/2 teaspoon Watkins Vanilla Extract

2 eggs, beaten

Vanilla Sauce

1/4 cup white sugar

1/4 cup brown sugar

1/2 cup milk

1/2 cup margarine

1 teaspoon Watkins Vanilla Extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11 inch baking dish.

In a large bowl, put the bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup butter or margarine. Cook and stir until the margarine is melted. Pour the bread mixture into the bowl.

In a small bowl, mix together cinnamon, 1/2 teaspoon vanilla, and egg. Pour the bread mixture into the prepared bowl, and pour the egg mixture over the bread.

Bake in the preheated oven for 40 to 50 minutes, or until medium and the apples are tender.

When the pudding is baked make the Vanilla Sauce.

Mix together 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over the bread pudding.

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