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Bread Pudding Bake-Off: winners and recipes

Bread Pudding Bake-Off: winners and recipes

breadpudding-bakeoffWe’re pleased to share with you the winning recipes from our 2014 Bread Pudding Bake-Off, the finals of which took place during our Friday Evening Street Festival, June 4 of Stroll Weekend.

The winners were:

  • First Place & People’s Choice Award: Vera Carroll, “Hot Summer Night Bread Pudding”
  • Second Place: Joyce Silva, “Sweet Maple Ricotta Bread Pudding”
  • Third Place: Nancy Cain, “Blueberry Cheesecake Bread Pudding with Lemon Maple Cream”

Here are the recipes!

Hot Summer Night Bread Pudding

Vera Carrol, who won first place and the People’s Choice Award with this recipe, tells us: “Bread pudding is my favorite dessert, but everyone I know associates bread pudding with autumn or winter months. I wanted to create a bread pudding that I thought people would enjoy in the summer after an outdoor BBQ. The King Arthur Fruit Blend of diced apricots, raisins, pineapple cubes, chopped dates and sweetened dried cranberries make this recipe shine. The Hot Summer Night Bread Pudding has a light and refreshing flavor and pairs well with a glass of chilled Moscato.”

Quantity/Servings

One 2-quart 10×7 oblong glass pan makes 8 Servings

Ingredients

5 Cups Whole Wheat Cinnamon Swirl Bread cut into large bite sized pieces. This is the King Arthur recipe I follow.
4 Large Organic Eggs
One 11 oz container So Delicious Dairy Free Organic Culinary Coconut Milk
2 Cups Organic Half & Half
¾ Cup Organic Sugar
½ Tsp King Arthur Flour Fiori di Sicilia
1 Tsp Organic Roasted Saigon Cinnamon
¼ Tsp Salt
1 Cup King Arthur Flour Mixed Fruit Blend
1/3 Cup Let’s Do…Organic Unsweetened Finely Shredded Coconut

Topping:

• 1 Tsp Sugar
• ¼ Tsp Roasted Saigon Cinnamon

Preparation steps

1. Preheat oven to 350°F
2. Apply a thin coat of cooking spray to a 2-quart 10×7 oblong glass baking dish
3. Arrange bread in dish
4. In a large bowl, beat eggs until frothy
5. Combine milk, half-and-half, sugar, Fiori di Sicilia, cinnamon, and salt; then add to eggs and mix well
6. Add fruit and coconut to liquid mixture, blend thoroughly
7. Pour over bread, pressing gently to submerge slices, let rest 15 minutes
8. Combine topping ingredients and sprinkle over pudding
9. Set dish on a baking pan with a 2-inch rim
10. Add water to a depth of 1 inch
11. Bake for 50-60 minutes or until a toothpick inserted into center comes out clean
12. Cool and serve with homemade whipped cream

Sweet Maple Ricotta Bread Pudding

Joyce Silva says, “My family loves puddings especially rice and bread puddings. This recipe is a family favorite since everyone loves ricotta cheese and maple syrup. This is best served warm on a wintry day when a little sweetness mixed with the taste and texture of ricotta cheese warms you up. Hope you enjoy it.”

Quantity/Servings

1 Pie Plate (9 inch deep dish) makes 8 servings

Ingredients

2 cups whole milk
1/4 cup heavy cream (Vermont Creamery)
4 eggs
1/3 cup sugar
1 tsp vanilla extract
1/4 nutmeg
1/2 tsp salt
1/2 cup ricotta cheese
1/8 cup sugar
3 cups lightly packed Challa bread cut into cubesor sweet bread of your choice)
1/4 cup Maple Syrup( SugarHead Maple Syrup, Swanzey, NH)

Preparation steps

Preheat oven to 325F
1. Medium pan heat milk and cream until bubbly.
2. In Pie plate wisk together eggs,1/3 cup sugar,vanilla,salt,and nutmeg
3. Stir in bread cubes
4. Slowly beat milk mixture into egg mixture
5. in a bowl mix ricotta cheese and 1/4 cup sugar together
6. Place heaping tablespoons of ricotta mixture on top of mixture.
7. With a clean knife pull ricotta mixture around pie plate to spread cheese mixture.
8. Bake for 45 minutes with pie plate set in a pan 1/2 full of water
9. Serve warm with Maple syrup drisled over each serving

Blueberry Cheesecake Bread Pudding with Lemon Maple Cream

Nancy Cain tells us about this recipe: “I wish I could say that this is a trusted family recipe or something that I served the Queen…or at least the governor or Orly Munzing [Stroll executive director], but it is just a recipe that I developed exclusively for Strolling of the Heifers. Every year I look forward to SOTH’s Culinary Competition as an excuse to develop something tasty using as many local products as possible. This recipe is gluten free, low-carb, and loaded with lots of real, local ingredients: Against The Grain Original Gluten Free Rolls, maple syrup, eggs, dairy, and blueberries.”

Quantity/Servings

One 9 x 12 baking dish makes 8 servings

Ingredients

For the bread pudding:
4 gluten free rolls (such as Against The Grain Original Rolls,) cubed into ½ inch cubes
½ cup (1 stick) salted butter (such as Cabot Creamery)
1 cup pure Vermont maple syrup, room temperature
2, 8 ounce package cream cheese, softened (such as Cabot Creamery)
½ cup (100g) brown sugar
4 large eggs (such as Maple Meadow Farms cage free)
2 cups light cream (such as McNamara Dairy)
2 teaspoons vanilla
1 teaspoon cinnamon
3 cups fresh, local blueberries (or frozen blueberries, if not in season)

For the lemon maple cream:
2 tablespoons salted butter (such as Cabot Creamery)
1/4 cup Vermont maple syrup
1 cup heavy whipping cream
2 tablespoons lemon zest

Preparation steps

Make the bread pudding:
1. Preheat the oven to 350 and grease a 9×12-inch baking dish.
2. Melt the butter and whisk in ½ cup maple syrup; in a large mixing bowl, toss it with the bread cubes. Set aside.
3. Using a handheld mixer, cream the cream cheese with the sugar and ½ cup maple syrup. Add in one egg at a time until fully blended.
4. Add the cream, vanilla, and cinnamon and hand whisk the batter until it is blended. Set aside.
6. Pour one-half of the bread cubes into the bottom of the baking dish, covering the bottom with a single layer of bread cubes. Sprinkle ½ of the blueberries over the cubes. Spread the remainder of the bread cubes over the top. Sprinkle the remaining blueberries on top.
7. Pour the cream cheese mixture over the top. It will spread evenly across the filling. Cover with foil and bake for 40 minutes in the center of the oven. Remove the foil and bake for 50 more minutes, until the top is set and the sides are lightly browned. (Optional: to prevent the top from cracking, bake the pudding by setting the baking disk in a rimmed baking sheet filled with water.)

Make the lemon maple cream:
1. Melt butter in a saucepan over medium heat.
2. Add the maple syrup and heavy cream, stirring until blended. Stir in the lemon zest and continue heating and stirring until the sauce is thickened.
3. Spoon over warm bread pudding, or cool in the refrigerator for at least 1 hour to serve over cold bread pudding.