Best 6 Buttermilk Pudding With Fresh Fruit Recipes
Indulge in the creamy delight of Buttermilk Pudding, a classic Southern dessert that combines the tanginess of buttermilk with the sweetness of sugar and the richness of eggs. This versatile dish can be enjoyed on its own or elevated with a variety of fresh fruits, offering a symphony of flavors and textures.
Discover the secrets of creating the perfect Buttermilk Pudding with our step-by-step recipe. Learn how to whisk together buttermilk, sugar, eggs, and cornstarch, patiently cooking the mixture until it thickens into a luscious pudding. Explore variations such as Chocolate Buttermilk Pudding, a decadent treat that blends cocoa powder for a rich chocolatey flavor, and Buttermilk Panna Cotta, an Italian-inspired dessert with a smooth and wobbly texture.
For a refreshing twist, try our recipes for Buttermilk Pudding Parfaits and Buttermilk Pudding Trifles. Layer creamy pudding with fresh fruits, crunchy granola, and whipped cream, creating visually stunning and flavor-packed desserts perfect for any occasion.
Unlock the endless possibilities of Buttermilk Pudding with our comprehensive guide. From the classic Southern recipe to creative variations and delightful serving ideas, this article has everything you need to impress your family and friends with this timeless dessert. Dive into the world of Buttermilk Pudding and embark on a culinary journey that will leave you craving for more.
BERRIES AND BUTTERMILK PUDDINGS
Provided by Lillian Chou
Categories Milk/Cream Blender Berry Dessert Quick & Easy Strawberry Red Wine Summer Chill Healthy Simmer Boil Buttermilk Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make buttermilk puddings:
- Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
- Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
- Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
- Make sauce:
- Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
- Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
- Chill sauce, stirring occasionally, until cold, about 1 hour.
- To serve:
- Spoon sauce over puddings and top with remaining berries.
BUTTERMILK PUDDING WITH FRESH FRUIT
This is a deceptively simple and sublimely elegant dessert that whips together in minutes, baring the waiting time. It is a dessert that grows on you, it's a delicious and smooth pudding that elicits small moans of "Mmm," and "Wow!" from those who try it. It's just sweet enough, super creamy, with a sunny tang that teases you to keep taking bite after bite until, lo and behold, you've eaten the whole bowl. Served plain, it is a perfect end to a hot & spicy meal to cool the palate. With some fresh raspberries or a strawberry that is fanned out on top, it adds a special flair. Don't be tempted to bury this under jam, jelly or a mashed fruit; all that extra flavour will completely mask the delicate undertones of the buttermilk. This is especially pretty, served in tiny parfait glasses with a layer of fresh berries between each level of pudding.
Provided by The_Swedish_Chef
Categories < 4 Hours
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the gelatin with 2 tablespoons of warm water in a small bowl and set aside. Don't worry if the gelatin actually "gels" while you are warming the cream! It completely dissolves once it's placed in the warm cream.
- Put the whipping cream and sugar into a small saucepan over medium heat. Heat only until the sugar has dissolved; do NOT scald! Remove from heat, stir in the vanilla extract and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved. This will take a couple of minutes of stirring with a wooden spoon until the gelatin is completely incorporated into the warm cream.
- Allow cream to come to room temperature. I have successfully held the pan over a bowl filled with cold ice water, stirring constantly, to reduce the temperature faster.
- Once the cream has cooled to room temperature, add the buttermilk and stir well until thoroughly combined. Strain through a fine mesh sieve into a pourable container that can hold 4 cups, to catch any bits of undissolved gelatin.
- Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least three hours. At the 1st hour, this is still liquid; at the 2nd hour, it begins to set and by the 3rd hour, it's sheer perfection.
- Serve as is for a refreshing and light dessert, with a few fresh berries on top, or layered in a parfait glass with berries.
BUTTERMILK BREAD PUDDING WITH CARAMEL CREME FRAICHE
This is simple and incredibly tasty. It always gets two thumbs up! Caribbean flavors shine in this homey recipe. Serve with coffee, and you might even try it for breakfast! -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings (2 cups cream).
Number Of Ingredients 13
Steps:
- Place bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, buttermilk, cream of coconut, coconut, preserves, sugar and cinnamon. Pour mixture over bread cubes. Let stand for 15 minutes or until bread is softened. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean., In a large bowl, beat the cream, sour cream, caramel topping and rum until soft peaks form. Serve with warm or cooled bread pudding. Sprinkle with toasted coconut if desired.
Nutrition Facts : Calories 380 calories, Fat 15g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
BUTTERMILK FRUIT SALAD
This is my Grandma's recipe. It tastes so yummy and you can take away or add any fruits that you care to. Really good...great to have for family potlucks, etc.
Provided by beccalynn
Categories < 30 Mins
Time 30m
Yield 10 side dish servings
Number Of Ingredients 7
Steps:
- Combine vanilla pudding and buttermilk; mix well.
- Add all of the fruits and Cool Whip.
- Most all fruits taste good in this, so add whatever fits your personal preferences.
- Also good with mini-marshmallows.
- Mix all ingredients together and chill for at least an hour.
- I prefer to make the night before.
- Enjoy!
- If you are making for a large crowd, recipe doubles very easily!
VANILLA PUDDING WITH FRUIT COCKTAIL
Treat yourself to this delightful Vanilla Pudding with Fruit Cocktail. This Vanilla Pudding with Fruit Cocktail is a simple yet elegant dessert.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate 5 min.
- Spoon into 4 dessert dishes.
- Top with fruit cocktail.
Nutrition Facts : Calories 180, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber less than 1 g, Sugar 31 g, Protein 4 g
PERSIMMON AND BUTTERMILK PUDDING
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 50m
Yield Eight or more servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Put the persimmon puree into a mixing bowl and add the buttermilk. Beat well with a mixer.
- Sift together the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Beat the eggs and add them to the persimmon mixture. Add the sifted dry ingredients and beat with the mixer. Beat in the butter. There should be about six cups.
- Butter a six-cup baking dish and pour the batter into it. Set the baking dish in a larger utensil and pour boiling water into the larger dish.
- Place in the oven and bake 35 to 40 minutes or until the pudding is set and a cake tester inserted in the center comes out clean.
- May be topped with whipped cream.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 43 grams, TransFat 0 grams
Tips:
- Choose ripe, flavorful fruit for the best results.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- You can use any type of sweetener you like in this recipe, such as sugar, honey, or maple syrup.
- If you want a richer pudding, you can use heavy cream instead of milk.
- To make a gluten-free pudding, use gluten-free flour.
- This pudding can be served warm or cold.
Conclusion:
Buttermilk pudding with fresh fruit is a classic dessert that is easy to make and always a crowd-pleaser. With its creamy texture, tangy flavor, and fresh fruit topping, this pudding is sure to be a hit at your next gathering. So next time you're looking for a delicious and refreshing dessert, give this buttermilk pudding recipe a try. You won't be disappointed!
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