Bread Pudding Made With Hot Cross Buns

BREAD PUDDING MADE WITH HOT CROSS BUNS

Bread Pudding Made With Hot Cross Buns

Hot Cross Buns Recipe

https://drive.google.com/file/d/0B5WnHuJ90rZZSWQxYTduNmw2TjQ/view?usp=sharing

Bread Pudding

Ingredients

4 cups dried white or cinnamon swirl bread cubes (6 to 7 slices)

⅓ cup raisins, dried cranberries, or other snipped dried fruit

2 eggs, slightly beaten

2 cups milk

¼ cup butter, melted

½ cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon vanilla

Butterscotch or Bourbon Sauce

Method

1.                  Preheat oven to 350°F.  Grease a 1 ½ -quart casserole; set aside.  In a large bowl combine bread cubes and raisins.

2.                  In a bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla.  Stir bread mixture.  Pour into the prepared casserole.

3.                  Bake, uncovered, for 50 to 55 minutes or until puffed and a knife inserted near the center comes out clean.  Cool slightly, If desired, serve with warm Butterscotch Sauce.

Note: 

For dry bread cubes, cut bread into ½ inch cubes.  Spread cubes in a 15 x 10x1 inch baking pan.  Bake in a 300°F oven for 10 to 15 minutes or until dry, stirring twice, cool.

Pear-Ginger Bread Pudding:  Prepare as on page 286, except substitute snipped dried pears for the raisins, 1 tablespoon finely chopped crystallized ginger for the cinnamon, and 1 teaspoon finely shredded orange peel for nutmeg.

Chocolate Chip Bread Pudding:  Prepare as on page 286, except substitute chocolate milk for the milk and semisweet chocolate pieces for the raisins.  Omit nutmeg and add ½ cup chopped pecans, toasted.  Omit Sauce.

Bread Pudding Made With Hot Cross Buns was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipes were taken from Better Homes and Garden New Cook Book “14^th Edition”; the chapter on Desserts; page 286.

https://drive.google.com/file/d/0B5WnHuJ90rZZRXdTSWp2NUpNSFk/view?usp=sharing

  

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The Bermuda CookBook - Hot Cross Buns Recipe

THE BERMUDA COOKBOOK – HOT CROSS BUNS RECIPE

Bermuda Cookbooks

Handi Foil Pans Lid Fun Colors

Hot Cross Buns

Ingredients

3½ cups flour

½ cup sugar

3 tablespoons melted butter

½ teaspoon salt

1 cup milk (scalded)

1 yeast cake softened in ¼ cup warm milk

1 egg (beaten)

1 teaspoon cinnamon

½ teaspoon allspice

¾ cup raisins

Method

1.                  Pour scalded milk into a bowl.

2.                  Add sugar, salt and melted butter.

3.                  Cool to luke warm.

4.                  Stir in softened yeast and the well beaten egg.

5.                  In a large bowl sift flour, cinnamon, and allspice. 

6.                  Add raisins and liquid.

7.                  Mix well then cover and let rise in a warm place until double in bulk.

8.                  Punch down and knead on a lightly floured board for a short time.

9.                  Shape into large biscuits, and place on a well greased baking pan.

10.              Allow to rise again.

11.              Brush tops of buns with slightly beaten egg white.

12.              Bake at 375°F for 20 minutes.  Yields 18 buns.

Hot Cross Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda CookBook by Cecille C. Snaith-Simmons, the chapter on “It’s Easter”, page 14. 

https://drive.google.com/file/d/0B5WnHuJ90rZZSWQxYTduNmw2TjQ/view?usp=sharing

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Hot Cross Buns And Fish Cakes

Hot Cross Buns And Fish Cakes (2017) Photos, click here https://goo.gl/photos/LtpP1AWNbVoCoiai7

Hot Cross Buns And Fish Cakes

Ingredients

 ½ cup warm water (105 to 115F)

 ½ cup warm milk

 1 package rapid active dry yeast
(¼ cup warm water)

1 egg (beaten)

4 cups sifted all-purpose flour

1 tablespoon cinnamon

1 teaspoon allspice

¼ cup sugar

¼ teaspoon salt

2 tablespoons butter

2 tablespoons Crisco shortening

3/4 cup raisins or golden raisins

2 teaspoons salad oil (To grease bowl prior to rising)

Glaze (Icing)

 ¼ cup icing sugar

1 – 2 teaspoons of milk or water

1/4 teaspoon vanilla

Method

1.   Dissolve the yeast in ¼ cup warm water.

2.   Combine flours, sugar, salt, cinnamon, allspice, raisins, shortening and butter. Cut in the butter and shortening unto it resembles bread crumbs.

3.   Add raisins.

4.   Add milk, water, egg and dissolved yeast.  Blend altogether. May have to add a little more water to blend.

 5.   Knead for 10 – 15 minutes accordingly.

6.   Place in a well greased bowl and allow to rise for 1 hour approximately until double in bulk.

7.   Punch down dough with fist; turn out onto lightly floured board.

8.   Loaf as desired to respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)

9.   Allow to rise for approximately 30 minutes or until double in bulk.

10.   Preheat oven to 400F.

11.   Bake bread for 25 to 30 minutes, or until fully baked and crust is golden-brown.

12.     Brush with a little butter.

13.   Drizzle or brush with glaze.

Combine all ingredients to make glaze.

Hot Cross Buns And Fish Cakes were made and prepared
by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Cod Fish Cakes

Ingredients

1 lb white salted and boneless cod fish Half of 5lb bag Red Skin Potatoes

1 egg

½ teaspoon pepper

1 teaspoon garlic salt

2 tablespoons chopped parsley

1 small onion chopped

Cooking oil

Flour

Method

1.   Soak Codfish and potatoes in a pot of water for approximately 5 hours or overnight. Remove water and boil until cooked and tender.

2.   Remove water and mash flaked codfish and potatoes.

3.   Mix well and add egg.

4.   Saute chopped onions and add parsley. Add to codfish and potatoes mixture. Add seasonings salt and pepper.  Mix well.

5.  Form mixture into patties.

6.   Dust with flour and fry until golden brown.

Cod Fish Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


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Raisin Buns or Hot Cross Buns

Raisin Buns or Hot Cross Buns

Ingredients

2 lbs flour

¾ cups sugar

2 packages yeast

1 teaspoon salt

¼ cup vegetable oil

2 tablespoons cinnamon

1 tablespoon allspice

2 eggs (beaten)

1 cup currents

1 - 1¼ cups warm water

Method

1.                  Blend flour, currents, sugar, and salt together.

2.                  Dissolve yeast in ½ cup warm water.

3.                  Add to flour mixture, dissolved yeast mixture, eggs, oil and gradually add water to blend all together.

4.                  Remove from bowl and knead on a lightly floured bread board.

5.                  Return to a lightly greased bowl and allow to rise for approximately 1½ to 2 hours or until double in bulk.

6.                  Punch down and remove from bowl and knead.

7.                  Loaf as desired rolls, buns, bread etc.

8.                  Allow to rise for approximately 1 hour or until double in bulk.

9.                  Bake at 450°F for approximately 20 to 30 minutes.

10.              Brush with Glaze.

Vanilla Glaze

¼ cup water

1 teaspoon vanilla extract

2 cups sifted confectioners’ sugar

Blend water and vanilla into sugar until smooth.

Raisin Buns or Hot Cross Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

This recipe originated from a recipe in which my mother (Betty Ming) made for many years

PDF Version of Raisin Buns or Hot Cross Buns

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