Tag: bread pudding

Breads · Daily Thoughts · Desserts · Fruit · Uncategorized

Cinnamon Roll Apple Bread Pudding

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A couple of weeks ago, I saw this on Facebook and decided that I would make it when I was wanting a new dessert. Well, tonight was the night. Randy and I found a Farmers Market today where we actually got a 5 lb sack of golden delicious applies for $0.99! We both just finished a bowl of the pudding and decided that we really did like it and will be making it a lot this fall. Very easy, quick and perfect for those nights when nothing but a “comfort food” dessert will do.

Serves 4 to 6 people

1 regular size can of cinnamon roll (I used Pillsbury) with the icing included

2 eggs

1/2 cup milk (I used Pet evaporated milk, undiluted

1 teas vanilla

2 teas ground cinnamon

2 tables butter

2 apples, peeled and diced (I used golden delicious)

1/2 cup packed light brown sugar

Preheat oven to 375.

Grease a 9×9 baking pan. Cut up each raw cinnamon roll into small cubes and place in baking dish. Set aside.

Melt the butter with the brown sugar and diced apples in a skillet, over medium heat until sugar begins to bubble and caramelize. Remove from heat and set aside.

In a small mixing bowl, mix the eggs, milk, cinnamon and vanilla until well blended.

Pour over the cubed cinnamon rolls in the baking dish. Top with the apple, sugar, butter mixture. Using the canned frosting, drizzle over the top of the apples.

Bake in the preheated oven for about 25-30 minutes, or until center of the baking dish tests done.

Serve with vanilla or cinnamon ice cream. * I had some of the brown sugar syrup left in the skillet which I poured over ours after dishing it up in the bowls. Fantastic! Think I will increase the butter and sugar next time so there will be more of the syrup to pour over each serving. It’s not even Fall yet, but Im excited about all the apple dishes which will be on our table, once the temps fall below 100.

Breads

Cheesy Rosemary Leek Bread Pudding*

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1 teas olive oil

1 medium leek, white part only, cut in half lengthwise and then cut into thin half moons

Kosher salt and black pepper to taste

8 large eggs

2 cups milk

2 teas fresh thyme leaves or 1 teas Herbes de Provence

Zest of 1 lemon

5 cups La Brea Bakery rosemary olive loaf, cut into 1″ cubes, about 1/2 of loaf (you can buy this at Costco or get the olive loaf at your local grocery store)

6 oz Swiss cheese, shredded or cut into small crumbles

Preheat oven to 350. Brush a 8×8 baking dish lightly with the olive oil.

Heat a large nonstick pan over medium heat. Add oil and leeks. Saute leeks until they are soft and translucent, about 2 min. Sprinkle with salt and pepper. Set aside.

In large mixing bowl, whisk eggs, milk, herbs, lemon zest, 1/4 teas kosher salt and pepper. Set aside.

Arrange bread cubes evenly in prepared pan. Sprinkle with cheese and cooked leeks. Pour the egg mixture over the top and then push the bread down into the liquid with a spatula so it can absorb the egg mixture.

Bake for 20-25 min or until no liquid remains when the bread is pulled from the side of the pan with a knife and bread is golden brown. Cool slightly and serve warm.

Makes 6 servings

*taken, once again from my new free Cosco recipe….can’t wait to try this one this week. sounds delish…

Desserts · Fruit · Holiday Fare

Caramel-Apple Bread Pudding

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Peter Pumpkin told me that I can’t make anymore lemon desserts for awhile. He says that it is beginning to “sour” my attitude. I didn’t have the heart to tell him that my “sour” attitude is coming from being woke up at night a million times due to “sleep noises” coming from his side of the bed. He assures me that he doesn’t snore, so maybe it is the lemon desserts. Just in case, I am switching over to heavy sugery items that will most assuredly sweeten my mood. So here is the first of the fall desserts that I will keep in my file for Thanksgiving. I love bread pudding, any flavor, so when I saw this recipe that combined apples and caramel, it immediately needed to be posted.

1 table butter

3 small Gala Apples, peeled and chopped (about 3 cups)

25 Kraft Caramels

1 can (12 oz) evaporated milk, divided

1 can (14 oz) sweetened condensed milk

4 eggs

1 teas vanilla

1/2 teas ground cinnamon

3/4 lb unsliced white bread, cut into 1″ cubes (about 8 cups)

1/2 cup dried cranberries

1 cup whipped cream (sweetened with about 2 tables sugar while whipping for topping)

Heat oven to 350. Melt butter in large skillet on medium heat. Add apples and cook 5 min. or until crisp-tender, stirring frequently.

Remove from heat.

Place caramels in microwave bowl. Add 2 tables evaporated milk; set aside. Pour remaining evaporated milk into large bowl. Add sweetened condensed milk, eggs, vanilla and cinnamon; whisk until blended. Add bread and stir until liquid is absorbed. Stir in apples and cranberries. Pour into buttered 2 qt. baking dish. Place in water bath. (this is simply pouring boiling water to about 1/2 way up sides of baking dish, which you have placed in a pan with sides.

Bake 1 hour and 10 min or until knife inserted in center of pudding comes out clean.

Microwave caramels in microwave bowl on high 1 min or until completely melted. Stir every 30 sec. Drizzle over pudding and top with whipped cream.

Serves 12-14

Uncategorized

Ham, Asparagus & Mushroom Bread Pudding

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Just thinking about pumpkin season just being around the corner, has me in a cooking mood. At night, I am already just sitting and looking through magazines for new fall recipes, all the while watching the food network, with a plate of French vanilla cake sitting on my lap.  Last night I found the recipe that I will be making for our breakfast for New Years’ day when our house will be full of friends and family here to watch the Rose Parade. It combines one of my favorite things, bread pudding,  with wonderful additions to create a new breakfast feast. Be sure to keep this on your mind for the holiday season. Because with all the butter and cream, it will definitely be on your hips.

1/4 cup plus 1 tables butter, divided

2 (8 oz) packages sliced baby Portobello mushrooms, rinsed and drained dry

1 tables minced garlic

1 pound croissants, cut into 1″ pieces (about 8 large croissants)

1/2 cup butter, melted

3 cups diced ham

3 cups shredded Gruyere cheese

1 (1 lb) bunch asparagus (trimmed and cut into 1/2″ pieces

2 cups milk

2 cups heavy whipping cream

1 1/2 teas salt

3/4 teas black pepper

1/4 teas ground nutmeg

1/2 teas ground dry mustard (optional, but I add this to add a little kick)

8 large eggs, lightly beaten

Preheat oven to 325. Grease a 9×13″ baking dish greased with 1 table butter; set aside.

In a large Dutch oven, melt remaining 1/4 cup butter over medium heat. Add mushrooms and garlic, cook, stirring occasionally for 12-14 or until lightly browned. Set aside.

In a large bowl, toss croissants with 1/2 cup melted butter. Add ham, cheese, asparagus and mushrooms; tossing to combine.

In a large saucepan, combine milk, whipping cream, salt, pepper, nutmeg and mustard. Heat over medium heat until milk mixture is barely simmering, stirring frequently. Cool for 5 minutes before adding egg mixture.

Whisking constantly, slowly add eggs to warm milk mixture; whisk until smooth. Pour egg mixture over bread mixture; let stand for 10 minutes.

Spoon mixture into prepared baking dish. Place baking dish in a larger pan. Pour enough hot water into larger pan to reach halfway up sides of baking dish. Bake for 1 hour or until custard is set and bread is golden brown.

Daily Thoughts · Desserts

Paula Deen Bread Pudding

Chocolate Castles2 Comments

I did it!!!!! I got out of my comfort zone and made bread pudding. I don’t know why it has taken me so long to do this, but the time was just right. The french loaf was just staring at me at the grocery store and not being able to pass by the hot fresh bread, it somehow ended up in my basket. At home, it dawned on me that this one be the perfect time to make an old fashioned bread pudding and who else would I think about having just the best recipe for this….Dear Sweet Paula. Well, here it is folks and even Randy, who is not a “bread pudding” guy because he says he doesn’t like warm desserts, ate 3 helpings yesterday. It was so simple and the sauce is amazing. I did change a couple of things, adding cinnamon to the pudding and a little whipping cream to the sauce. I know Paula would be proud.

2 cups sugar

5 large beaten eggs

2 cups milk

2 teas vanilla

3 cups cubed French bread, (allow to stale overnight in a bowl, I didn’t do this and it was still so yummyImage)

1/2 cup packed light brown sugar

2 teas cinnamon

1/4 cup (1/2 stick of cold butter)

1 cup chopped pecans

Sauce:

1 cup granulated sugar

1 stick butter

1 egg, beaten

2 teas vanilla

2 tables whipping cream

1/4 cup brandy

Preheat oven to 350. Grease a 13×9″ pan. Mix together the sugar, eggs and milk in a bowl; add vanilla. Place bread cubes in greased 13×9 and pour egg mixture over cubed bread and let sit for 10 min. (I used about 4 cups of the cubed bread, as 3 cups didn’t quite cover the bottom of the pan)

While mixture is sitting and resting, in another bowl, cut in cold butter with the brown sugar, cinnamon until it resembles crumbs. Stir in pecans. Sprinkle evenly over bread mixture and then place in oven for about 35-40 min or until top is slightly browned and mixture is set. Remove from oven and let sit for about 15 min. Serve with sauce.

Sauce:

Mix together the sugar, butter, egg, vanilla and whipping cream in a saucepan. Stirring continually, bring mixture to where it is just beginning to boil, but take off heat before it does boil. Add the brandy and stir until combined. Drizzle sauce over squares of pudding on individual plates.