Single Serve 2 Minute Microwave Fruity Bread Puddings


Bread pudding variations are my go to comfort food. I have a few recipes already on the blog and you can check them here – Pudding in a mug , caramelized bread pudding , citrus bread pudding  etc.

Many of my friends asked for the instant Cherry upside down and the banana upside down bread puddings I made in the microwave. These are perfect when you crave for something wholesome and sweet at an unearthly hour. It takes 2-3 minutes to prepare these and trust me they’re addictive.

There is no rocket science in making these puddings and you can do variations as per your liking. You can use fruit of your choice, add seeds, nuts, dates, chocolate or Nutella, whiskey or rum or just have the pudding warm and plain.

Preferably use a thick one day old bread. Challah, French loaf, Brioche are the recommended breads for French toasts and bread puddings but for these the usual white bread too works well. I have made these Puddings with Bishop Nut bread too. I love the chewy texture of baguette too but it needs extra soaking to soften it. Use what’s available. I do not trim the edges. They add to the texture of the pudding.

Use the sign of the pudding crawl out up to  at least 1/2 inch  outside the mug to know the dish is done perfectly.

Never be afraid to fill the mug till top and things settle down a lot once the bread soaks the liquid. I fill the usual coffee mug a little above 3/4.

Do adjust the cooking time according to your microwave type and bread type. Usually for me it takes about 2 -3 minutes.

Use wide mugs if possible bu taller ones also work fine.

You can keep the sugar to the minimum and utilize the sweetness of fruit. Also, one can use organic honey. I try to minimize the sugar usage.

This was a rushed coking spree so please excuse the photograph. Will replace with a good one when I make it next.

Here’s how I made them :

Upside down Warm Cherry Bread Pudding 

Ingredients :

Pitted fresh cherries – 8-10

One day old bread – 2 thick slices

Milk ( preferably full fat with top cream) – 1/4 cup

Bourbon or any Whiskey – 2 tablespoon

Raisins – 8-10

Sugar ( white/brown) – 2 tbsp

Salted Butter – 1 tbsp

Pinch of cinnamon powder

Pinch of nutmeg powder

Pure vanilla extract or vanilla essence –   2-3 drops

Steps – 

Soak the cherries and the raisins in Whiskey and keep aside

Nicely toast two slices of bread . It compensates for the browning you get if oven baked)

Apply butter on one side and then break it into bite size pieces or cut into squares.

In the bowl you will use for making the pudding, arrange the cherries and then place the bread pieces. Add the raisins in between.

In another bowl mix sugar, spices, vanilla and the remaining whiskey and then pour this mixture over the bread pieces.

Press it gently and let it rest for 5 minutes for the bread to soak up the milk.

Place the bowl on the center of microwave plate and let it cook for 2 minutes on high power. Check by pressing the spoon gently. If there is still a lot of liquid then give it another minute or take it out on the counter.

Place a plate on top of the bowl and turn upside down to release the pudding.

Have warm of cold as per your liking.

You can mix everything and make this pudding in a mug too. I made this one in bowl with no added sugar as the black cherries from FarmerUncle were super delicious and sweet as honey. These are chemical residue free cherries. I added Amul Venezuela Ebony Twist chocolate pieces too for added indulgence.

Caramelized Banana Upside down Bread Pudding 

Ingredients : 

Ripe yet firm banana – 1 large

Full fat milk with top cream – 1/3 cup

Dark Rum ( Old Monk) – 2 tbsp

Raisins – 10-15

Sugar ( brown/white) – 2 tbsp

water – 2 tbsp

Bread Slices – 2

Vanilla extract or essence ( optional) – 1-2 drops

Cinnamon _ nutmeg powder – a pinch ( optional)

 Steps- 

In a bowl soak the raisins in rum and keep aside.

In a non stick skillet or sauce pan add sugar, let it simmer over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber.  Remove from the heat and carefully whisk in a tsp of butter.

Cut the banana into small rounds and place them neatly in the caramel. Put it back on low heat and let them turn golden from both sides. Take the pan off the heat.

Carefully arrange the banana slices in the bowl in which you will make the pudding.

Toast and butter the bread and then make small pieces of it. layer the raisins and bread pieces over the banana slices.

In a bowl whisk milk, vanilla and spices. Pour the mixture over the bread pieces. adding the leftover caramel and rum in between.

Let it soak for 10 minutes. Gently press with spoon so that the upper layer also gets soaked properly.

Keep the bowl in microwave and cook for 2 minutes as per the make of your microwave. If there is still some milk left you can give a 1 minute run again.

Let it rest for a minute then place a place on top of the bowl to turn the pudding upside down.

These puddings are a little soft and not too dry. Keep that in mind. You can make them with egg too like normal basic bread pudding but I find adding one egg a bit too much for a bowl or mug so avoid.

Serve warm of cold. I prefer to have it warm. The salted butter gives it the taste of salted caramel which is divine.

Here is one in a mug that has layers of banana, raisins, walnuts and bread. I topped it with sticky date syrup so no white sugar in this one.

I hope you will try one of these and let me know if you liked them.


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Steamed Caramelized Bread Pudding


Brandy Raisin Banana on the left and Plain Cinnamon on the right.

I love anything with caramel and creme caramel is one of my favorite desserts. The other thing I can have any time any day is bead pudding. I make both these things regularly esp the bread pudding and keep innovating the basic recipe. I have made steamed pudding too and a quicker version for instant cravings but this cheese cake like caramelized bread pudding took me to heaven and back.

While looking for something and came across a recipe by Sharon Dcosta for this pudding. It made me realize how much time had passed since I made this and I instantly decided to make. She had used ladi pav but the usual white bread or some other sliced bread / loaf  is my option.

For a single 5 inch tin i think 6 slices and 1 1/2 cup of milk + one egg should suffice but I have not tried it. For eggless version my friends use cornstarch  / custard powder but again I have not tried it. I used 12 thick slices for two variations that I made.

I made one simple plain pudding and one with brandy soaked raisins and mashed banana. Both were the best things one could have as desserts.

The dark caramel, the soft smooth textured cheesecake like pudding, the flavor of brandy and banana in one and nutmeg in the other was delicious. I do not use vanilla much as I like the natural flavors of the dish.

Here is how I made the two.

Ingredients :

Bread Slices – 12

Egg – 1

Full Fat Milk 750 ml or 3 cups

Cinnamon Powder – 1/4 teaspoon

Salt- 1/2 teaspoon

Brandy / dark rum – 1 tablespoon

Raisins – A handful ( about 10-15

Over ripe Banana – 1 medium

Sugar 4 tablespoon + 2 tablespoons

Round aluminium cake tin or pressure cooker separators

 

Caramelized Bread pudding with Cinnamon 

Steps –

Collect all the ingredients on the counter and soak the raisins in the brandy if using and set aside. You can soak them in water too if alcohol isn’t your choice.

In a large mixing bowl pour milk .

Beat the egg and add to the milk. Mix well.

Add 4 tablespoons of sugar and stir properly. You can increase the amount if you like more sweet. I prefer mildly sweet.

Caramel – If you are making caramel for the first time don’t use the dry sugar method but use the wet one. Also, don’t make it directly in the tin you will be using for baking.. just in case it burns…

In a small thick bottom pan add the rest of the sugar and water to make the caramel. I add a little salt ( 0.6 ml spoon or 3-4 pinches) to it for a contrast flavor. Keep the heat medium and once the sugar melts keep playing with the heat from low to medium as the color changes to light brown to dark. Keep it on lower side and DO NOT stir just swirl the pan if you need to.

Once the caramel is deeper color our it into the baking tin of 5 ” or whichever you are using and swirl it so that the entire base it properly covered. It will begin to set quickly so do these steps quickly. Let it set properly or it will mix in the pudding mixture. Do it with both pans if making two puddings. Keep aside.

Tear the bread slices into small pieces and dip in the milk egg mixture. I keep the thick first slice + the crusts but you can omit. I feel they give a great texture to the pudding cheese cake.

Soak the pieces properly and let it stand for about 20 – 30 minutes.

Now, mash the soaked bread pieces with a masher or back of a ladel ( I do with fingers) and then put the mixture in the blender and blend into a smooth mix. No lumps should remain.  Blending a mashed mixture will ensure a smooth mix.

Pour half of this mixture in the pan but keep some space so that the pudding can rise.

Mix raisins and properly mashed banana in the rest of the mixture and pour it in the other tin for the  brandy soaked raisins and mashed banana caramelized bread pudding.

Cover the baking tins  with lids or aluminium foil. Keep a stone on lid so that the water doesn’t go in. Tightly covered bin with aluminium foil works well.

In a pressure cooker or steamer add water up to one inch at least and keep the baking tin in it.

Cook on high heat till three / four whistles and then 10-15 min on low heat. The heat will depend on your utensils and cooker size / steamer etc. I check after 3 whistles and 10 min on low. If the knif comes out clean from the center it is done.

Once done remove it on the counter carefully and let it cool completely. You can unmold it at this stage by sliding a sharp knife along the edge of the baking tin to loosen the pudding  or tap it with the heal of your palm a few times. Keep a serving plate on top and invert. The pudding will release nicely on the plate. You can serve it right away at room temperature or chilled.

I keep the covered tin in the fridge to chill for at least 2 hours and then remove lid / foil and unmold. Then chill it again for some time before using.

The rich deep caramel on top on the perfectly set smooth pudding is a sight to behold and a joy to eat. You can make your own variations to the original recipe. You can add apple pulp or chocolate or pumpkin or anything you like but I prefer the original unmasked taste of pure decadence ie the plain caramelized bread pudding with just the right amount of nutmeg/cinnamon

 

 

Citrus Bread Pudding With Malta Fruit Compote


 

I love the citrus flavor of orange or in this case the Malta fruit in this rather heavy and rich bread and butter pudding. The compote as topping is just right to balance the mild sweetness of the pudding. I love to eat it warm with a mug of black sugarless home brewed coffee. A perfect dessert.

Since childhood bread pudding has been one of my favorites. Be it the simple bread cooked in milk on a gas stove with a little sugar and nutmeg or cinnamon or something more elaborate baked in oven. I can eat this anytime anywhere.

I sometimes layer orange.Malta wedges  along with the buttered bread to make it even richer but here we will just use the zest in the pudding and top it with the compote. One can grill the fruit before layering for that burnt orange taste which is yum.  I also make chunky marmalade sandwiches instead of using fresh fruit and it turns out just as amazing.

This is a simple classic recipe and I have used one day old white bread here. An ultimate comfort food. raisins soaked in Cointreau or brandy makes it a little more adventurous.

Ingredients :

Bread ( one day old ) – 6 Slices

Full Fat Milk –  2 Cups

Condensed Sweetened Milk – 1/2 tin (Milkmade)

Orange/Malta Zest –  2 Tablespoons

Cointreau / Brandy or Rum – 1-2 tablespoon

Eggs 2  Large

Butter –  50 gm ( for spreading)

Seedless Raisins / Sultanas – 50 gm

Cinnamon Stick – 1 inch

Steps :

Put the raisins/sultanas in a saucepan and pour the Cointreau / orange juice or the preferred liquor and simmer for 5 minutes. Remove from heat and keep aside.

In another heavy bottom pan boil milk and condensed milk  mixture. Add cinnamon stick and orange zest to it. Let it simmer on low heat  for 10 minutes so the flavors get incorporated.

Turn off the heat, cover and set aside.

I do not trim the edges of the bread but you can.

Preheat the oven to 180 degrees C/ 350 Degrees F. Place a bigger tin than the one you are using to bake pudding inside the oven to warm.

Grease a 12×9 inch baking dish. Mine was a little smaller but you should have one slightly bigger so that there is enough space for the pudding to rise.

Toast the bread slices lightly. This is my way as I find toasting gives a great flavor to the pudding. You can use them plain too.

Butter each bread slice and cut them into triangles.

In a large bowl beat the eggs. Add the infused milk  and a 2-3 tablespoons of the fresh malta juice into it and beat again till everything is combined properly. Remove the cinnamon stick. You can use powder too (1/4 teaspoon).

Layer the bread triangles, buttered side up, in the prepared baking dish. They should be slightly overlapping. Sprinkle the raisins and sultanas between the layers and pour the liquid and remaining raisins on top.

Sprinkle some more fresh orange zest on top.

Place the baking dish inside the warm bigger baking tin. Pour hot water carefully halfway till the smaller tin. Be very careful not to scald yourself or let water get  into the pudding.

Bake for 30-40 minutes or until the pudding is wobbly from inside and browned from top.

A tooth pick should come out mostly clean when inserted in the center.

Scoop out and serve it warm with the Malta/Orange compote on top.

You can also use dollop of crème fraîche if that suits your mood.

Tips : Thick sliced breads work wonderful in this pudding. You can make thick chunky marmalade sandwiches and omit compote or layer fresh orange/ malta  wedges bweteen the bread layers.

Heat up a little marmalade over water bath and brush it over the top of the pudding for that orange glaze.

Explore all the possibilities and be innovative wit hthis classic rich bread and butter pudding.

I do not use too many spices or vanilla as the natural flavors get masked.

 

 

 

 

 

 

 

 

 

 

 

Recipe – Pudding In A Mug


A warmly spiced, dense bread pudding in a mug is all you need to satisfy winter afternoon sweet cravings. I love the classic bread pudding though these days I make various versions of it with different flavours. A ninety minutes oven baked recipe that was part of my growing up has become a two minute wonder since the microwave came into our lives. Although the  pudding tastes exactly like the baked one somewhere my old-fashioned self still prefers the slow release of fragrances drifting from the kitchen.

Classic Bread Pudding | Chocolate Bread Pudding | Applesauce Bread Pudding

Pudding in mug is a boon for those who either don’t have the time to bake or don’t have the facility. I have tried the steamed version also and it is equally good.

I remember as a child mom would make a quick fix called ‘mumum’ – a simple gruel of toasted bread cooked in milk with sugar, sprinkled with a pinch of cinnamon and nutmeg powders. We would dig into it with great pleasure. Slowly that mushy warm sweet got a makeover with eggs, raisins, vanilla and other flavours and became a much sought after dessert. Cakes were all fine and dandy but bread pudding was a dessert with a soul. Something that smelt of ‘home’.

Since last few days I have been spending my free time indulging in mug cakes and puddings. There are so many variations that one can make but here are three of my favourites.

A delicious bread pudding with apple sauce topped with some fragrant apple-spice to satiate your craving for both apple pie mix and pudding. A double bonanza.

Another with Irish chocolate chunks and dry fruits. One can use any chocolate and also soak in raisins in bourbon whiskey to make it a tipsy pudding.

The third is a Classic Old Fashioned Bread Pudding with walnut, raisins, spices and vanilla.

These mug puddings certainly bring on a nostalgia like nothing else and are the ultimate comfort food that can be made in a jiffy with simple ingredients from your kitchen.

You can always experiment with the old fashioned one by adding dried berries, sultanas, orange peel julienne, lemon zest , lemon or orange extracts or any other flavours that you like. There is no set rule for a delightful pudding in a mug.

Preparing The Pudding In A Mug

The Magical Microwave

For an Old Fashioned Bread Pudding in mug you need:

Ingredients – 2 slices of bread ( stale is better. Use any bread of your choice. I used the white bread.)  1 medium egg, pinch of cinnamon powder, pinch of nutmeg powder, pure vanilla or vanilla essence 1/4 tsp (optional) . handful of sultanas/raisins walnuts, sugar- 2 tablespoons, milk – 2 tablespoons( 1/3 cup), 1 tablespoon butter. And a microwave friendly Mug.

Method – Lightly grease the mug with some oil. Cut the bread slices into squares and line them in the mug. Layer them with  the dry fruits of your choice (I used raisins and crushed walnuts) . Fill the mug till 3/4.

Now,  whisk an egg with sugar will creamy. Make sure the sugar dissolves completely, add milk, spice mix and vanilla and stir till everything is homogeneously combined. Pour this custard sauce over the bread cubes till the top. Sprinkle some more spice mix and toss a few raisins. Let it soak for a minute or two, pat some butter on top and then put the mug in the center of the microwave plate. Cook uncovered on high for 90 seconds. ( The microwave time may vary a little depending on the voltage. Check to see if there is any liquid left. If yes, then cook again for 30 second burst (10 sec each) till the custard is fully set. If you see the pudding rising up in the mug then it is done.

Take out and eat warm with your favorite topping of whipped cream /maple or golden syrup. I prefer the pudding plain.

For the Applesauce Bread Pudding variation just add 2 tablespoons of unsweetened applesauce and apple-pie spice mix to the the basic recipe. Layer it in the middle of bread cubes. You can alternately add small cubes of apple too. Garnish the top of the pudding with some more cubes of the fruit sprinkled with apple pie spice mix. For this I caramelize the apple. It gives a unique flavour to the pudding. You can alternately use pear cubes too but I prefer apple bread combo. Pear tastes best in mug cakes.

The apple pie spice mix has cinnamon, nutmeg, dry ginger, all spice. cloves and a dash of cardamom (optional) I don’t like cardamom in it.

For the Chocolate Bread Pudding in a mug – add cubed bread, broken chocolate pieces ( use dark chocolate for best results. (I used Irish whisky chocolate ), some cinnamon. In a bowl mix milk, egg, vanilla with a fork. Pour the custard mixture on top of the bread cubes. Throw in some raisins. Let it rest for one minute and add a dab of butter. Microwave it for 90 sec or till the custard is set. Pour some chocolate sauce or salted caramel sauce over the pudding before eating. I did not use the caramel sauce in this as the chocolate flavour was intense. Instead, I used it in the classic pudding in a bowl which I made from rest of the leftover bread.

The Coffee Cinnamon and Raisin eggless  bread pudding 

 

This version has no eggs. I used the full cream milk with the top cream which was perhaps 2 tablespoon for one mug cake. 1/4 teaspoon of Nescafe and a pinch or two of cinnamon plus a handful of raisins. Method of preparation is the same.

Classic Pudding with caramel sauce in bowl. Just for the road.

One For The Road

TIPS- 

(You can use white granulated sugar, muscovado sugar, light or dark brown sugar, toned or full cream milk and any bread of your choice. The french breads taste best)

You can add fruits like apple, pear etc to the basic pudding like I did in a few. They taste yum. Chocolate chunks too make it heavenly. Soak the raisins/sultanas/dried berries in milk or whiskey so they become plump and nice. Dry ones are good too but the swollen ones taste better.

Use the sign of the pudding crawl out up to  at least 1/2 inch  outside the mug to know the dish is done perfectly.

Never be afraid to fill the mug till top and things settle down a lot once the bread soaks the liquid. I fill the usual coffee mug a little above 3/4.

Do adjust the cooking time according to your microwave type and bread type. Usually for me it takes about 90 sec to 2 minutes.

Use wide mugs if possible bu taller ones also work fine.

Enjoy these bread puddings and share your versions with me.

No Frill Oven Baked Bread Pudding


Last few days my Laptop was in ICU 😀  and I was having withdrawal symptoms . The boys suggested baking and I decided to make a quick bread pudding.

This  is a very simple yet delicious pudding that can be eaten hot or cold as desired. A fabulous fragrance of nutmeg and raisins  and the aroma that fills your senses while it is cooking  is killing……hmmmm no wonder it is a hot favorite with us all.

I do not trim the edges but those  who don’t like them can trim the slices of bread and cut them in triangles or smaller squares.

Ingredients :

Bread slices – 8

Margarine or butter -30 grams

Full cream milk – 1 cup

Eggs – 2 large

Milkmaid or any condensed sweet milk – 1/2 tin ( 200 grams)

Nutmeg – 1 pinch

Raisins  – 1/2 cup ( coated in flour or they will burn )

Method :

Start by trimming the edges of the bread  or if you like them then just cut the bread in triangular pieces and butter them slightly on both sides.

Arrange the slices in a layer in an oven proof dish 8′ x 6″ is good enough.

Beat the eggs and blend together with milk, condensed milk and nutmeg.

Pour the mixture on the arranged slices of bread .

let the mixture get soaked properly. keep for five minutes  and then bake in moderately hot oven ( 160 degrees)  for 30 to 40 minutes or till the top becomes golden brown .

take out and if you can turn it over  do that and put it again for five to ten minutes for that extra golden glow on the other side  but if  you have impatient boys with bottomless pits as tummies then it will look like this after removing from oven 😀

Before I knew the pudding was out  in a box and brutally attacked . leaving behind something which resembled nothing that I know

This tastes wonderful and I am sure you will enjoy making it  as much as my kids enjoyed eating it ;D

Have fun . 😀 😀