Best 5 Grilled Raisin Bread Stilton And Pear Dessertwich Recipes
Looking for a unique and delectable dessert option? Look no further than the grilled raisin bread stilton and pear dessertwich! This mouthwatering treat combines sweet and savory flavors with a crispy grilled exterior and a gooey, flavorful center. Whether you're seeking a special occasion dessert or just a delightful treat, this recipe is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
PEAR BREAD
As Bosc pears ripen the texture is as soft as a ripe banana, so I got the idea of making my banana bread recipe with chunks of pear. I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different, with a sweet spice flavor. Note: The trick to this recipe is using the pears when they are very ripe. This means they are at their sweetest and will breakdown when baking.
Provided by Food Network
Time 2h5m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
- In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.
- Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.
- Spread the batter evenly into the prepared pan.
- Bake for about 1 hour 15 minutes, or until a tester comes out clean.
- Remove from pan and cool to room temperature.
- Make the icing: In a small bowl combine all the ingredients until smooth.
- Spread over the top of the cooled bread.
- Enjoy. Makes a great breakfast.
GRILLED CHEESE ON RAISIN BREAD
This sandwich is a little different than the usual grilled cheese but so good. I always serve it with a bit of corn syrup for dipping (ketchup would not work!). Actually, when we were growing up grilled cheese always came with a side of corn syrup for dipping and that still is the way I like it best. I am a cheese lover, extra old cheddar is my favorite but on this sandwich I go back to Velveeta which once again takes me back to my childhood. This sandwich is quite sweet so if you don't like sweet it won't be your cup of tea!
Provided by GaylaV
Categories Breakfast
Time 5m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Place cheese on top of one slice of bread and then cover with the other slice.
- Lightly butter outer sides of both slices of bread.
- Grill at medium heat in a frying pan until light brown.
- Turn and grill the other side.
- Serve with corn syrup. (if you prefer not to use it that is fine, it will still be good!).
- Enjoy!
PEAR RAISIN BREAD PUDDING
At the fruit market I found some wonderful pears and couldn't resist buying some. I got home and wanted to make a pear dessert, so I searched the 'Zaar and found a few recipes I liked, and as usual, had to mess them up and make my own! So thanks to Dancer (Recipe #80786) and TeraGram (Recipe #39011) for the inspiration, and also to my old faithful "Central Cookery Book" (an Australian/Tasmanian Icon). Also, my eggs were home-laid and all double yolkers, so you may want to use two whole eggs and two egg yolks, depending on your eggs.
Provided by Erin Randall
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
- Layer the pears on top of the bread.
- Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
- Whick eggs and sugar to combine, add salt and milk and combine well.
- Pour over pears and bread.
- Bake in pre-heated 180C oven for approximately 30-40 minutes, or until "custard" is set.
- Serve hot with cream or ice cream.
Nutrition Facts : Calories 207.5, Fat 5.6, SaturatedFat 2.1, Cholesterol 165, Sodium 450.7, Carbohydrate 29.5, Fiber 3.1, Sugar 19.1, Protein 10.3
RAISIN BREAD I
This is a raisin bread that does not need yeast. Easy for those who don't want all the fuss.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
- In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.2 g, Cholesterol 27.3 mg, Fat 5 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 411.5 mg, Sugar 16.6 g
PECAN RAISIN BREAD
We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste...oh-so good! -Lora Sexton, Wellington, Texas
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2-1/2 pounds, 16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.
Nutrition Facts : Calories 227 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- To make the raisin bread, mix warm milk, sugar, and yeast in a bowl. Let stand for 5 minutes, until foamy. Stir in flour, salt, and butter. Knead on a floured surface for 5 minutes, until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- While the bread is rising, make the filling. In a bowl, combine raisins, walnuts, sugar, cinnamon, and nutmeg. Set aside.
- Once the bread has risen, punch it down and divide it in half. Roll out each half into a 12-inch circle. Spread the filling over one circle, leaving a 1-inch border. Top with the remaining circle of dough. Pinch the edges to seal.
- Place the bread on a greased baking sheet. Cover with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.
- Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with milk and sprinkle with sugar. Bake for 30-35 minutes, or until golden brown.
- To make the Stilton and pear dessertwich, simply toast the raisin bread, spread with Stilton cheese, and top with pear slices. Drizzle with honey and enjoy!
Conclusion:
The grilled raisin bread, Stilton, and pear dessertwich is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and savory flavors, this dessertwich is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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