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
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
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
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)
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.