Ina garten bread pudding

Our Father’s Day celebration involved grilling and baked goods. We started the day with a mini-bundt cake version of Alton Brown’s Strawberry Muffins. There may have been some leftover …

Doesn’t it seem like just yesterday I was talking about how to make last minute Easter brunch recipes? How it’s already November, I have no idea but I’m welcoming it with open arms because it’s definitely near the top of my list for favorite months. As we all know November/December are fabulous months for cooking […]

Ina Garten’s Panettone Bread Pudding is made with panettone, unsalted butter, eggs, egg yolks, half-and-half, granulated sugar, vanilla extract, grated orange zest, and sliced blanched almonds. This delicious Panettone Bread Pudding recipe creates a rich and comforting dessert that takes about 2 hours to prepare and can serve up to 8 people. This Panettone Bread Pudding Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Barefoot Contessa Bread Pudding Recipe – Tasty Shelter

Ina Garten Artichoke and Leek Bread Pudding recipe is made with white bread, pancetta, leeks, butter, white wine, kosher salt, black pepper, artichoke hearts, chives, tarragon, eggs, heavy cream, chicken stock, nutmeg, and Emmentaler cheese this recipe takes 2 hours and 15 minutes to make and serves 8 people.

"Warm vanilla bread pudding with cold creme anglaise. Now who wouldn't want to eat that for dessert??!" says Ina.

Croissant Bread Pudding from Barefoot Contessa. Preheat the oven to 350 degrees. In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while…

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Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard (a high ratio of cream to milk makes it that way). And if that wasn’t enough, we use not 1 but 2 vanilla beans to amp up the custard – plain old extract just doesn’t do it justice. For a pleasing textural contrast, we top the pudding with turbinado sugar before baking to get a sweet crunch with every bite.

Even Queen Ina can falter.