Best 4 Wattleseed And Walnut Bread And Butter Pudding With Stewed Fruits Recipes

FRUIT AND NUT BREAD PUDDING

Steps:

• In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

WATTLESEED AND WALNUT BREAD AND BUTTER PUDDING WITH STEWED FRUITS

Steps:

• 1. Slice the bread rolls evenly and butter each slice, with the remaining butter, line the dariole dishes 2. place the bread into the dishes together with the munthari and walnut pieces, scattered between the bread slices 3. combine the double cream, milk and wattleseed and bring to the boil in a pot 4. in a bowl cream the eggs and sugar together until firm 5. gradually add the milk and cream mixture to the eggs stirring well 6. pour the mix into the darile dishes 7. in a deep tray, lay some folded newspaper on the base and place the dariole dishes on it; fill the tray with hot water half way up the sides of the dishes and cover the whole tray with foil 8. cook in an oven at 160° for 25 minutes, remove the foil and continue cooking for another 20 minutes or until done; the custard should be set and the bread just browned 9. when cooked remove the dishes from the tray and allow to cool on the bench 10. in a small saucepan, warm the honey; add the quandong and the orange juice and zest 11. simmer for 5 minutes and allow to cool Styling To serve, dust with icing sugar and glazed quandongs.

FRUIT AND NUT BREAD PUDDING

Steps:

• In a large bowl, combine the bread and sugar; set aside.
• In another bowl, beat eggs, half and half cream, cinnamon, salt and vanilla until foamy.
• Pour over bread mixture; mix well.
• Cover and refrigerate for 2 hours.
• Cut the apples from the pie filling in half; add apples and filling to bread mixture.
• Stir in pecans, raisins and butter.
• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• Pour into prepared baking dish.
• Bake for 45-50 minutes, or until firm.
• Cut into spuares and serve warm or cold.

BLUE CHEESE AND WALNUT SPREAD

Steps:

• In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.