Butterscotch Pear Bread Pudding/#FamilyBakingChallenge

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I have to be honest, I have never met a bread pudding I didn't love. Ever since I had a bite of my first one, I have been hooked. Any reason to celebrate, and I am quickly putting the ingredients together to bake. So, when I was gifted some beautiful Butterscotch Pears from Melissa's Produce, I couldn't wait to bake these gorgeous desserts. This time I decided to bake these on my grill. My husband and I recently relocated back to the southwest, where our story began, and baking on the grill had always been my favorite way to bake, especially since you can use the grill year round. It is a lot of fun! I have also included an oven recipe. No matter which way you bake this recipe, you will love these moist and amazing tasting Butterscotch Pears from Melissa's Produce!

Butterscotch Pear Bread Pudding

(Makes 4)

(printable recipe at end of page)

4 tablespoon Butter

3/4 cup Sugar, divided

3 large Butterscotch Pears

6 cups stale Brioche Bread, cut into small cubes

2 cups heavy whipping cream

1/2 cup Milk

4 Eggs

1 teaspoon Vanilla Extract

1/2 tsp Ground Cinnamon

Pinch of Salt

Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.  

Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize.  Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.

While the pears are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.

Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.

Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done. 

If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes. 

Enjoy these amazing Butterscotch Pear Bread Puddings using Melissa's Produce! They taste amazing!

Keep scrolling for a printable recipe! Thanks for visiting!

butterscotch pear, brioche bread, heavy whipping cream, heavy whipping cream, dessert, individual desserts,

dessert, treats, bake on the grill,

dessert

Yield: 4

Author: The Freshman Cook

Butterscotch Pear Bread Pudding

Butterscotch Pear Bread Pudding is made with Butterscotch Pears, Brioche Bread, and heavy whipping cream, just to start. Bake on the grill or in the oven for an amazing, tasty dessert! 

Ingredients

• 4 tablespoon Butter
• 3/4 cup Sugar, divided
• 3 large Butterscotch Pears
• 6 cups stale Brioche Bread, cut into small cubes
• 2 cups heavy whipping cream
• 1/2 cup Milk
• 4 Eggs
• 1 teaspoon Vanilla Extract
• 1/2 tsp Ground Cinnamon
• Pinch of Salt

Instructions

1. Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize. Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.While the apples are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.
2. Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done.
3. If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes.
4. Enjoy these amazing Butterscotch Pear Bread Puddings using Melissa's Produce! They taste amazing!

https://www.thefreshmancook.com/2020/12/butterscotch-pear-bread.html

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Tag @thefreshmancook on instagram and hashtag it #Butterscotch Pear Bread Pudding

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Pumpkin Bread Pudding / #SundaySupper

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Hurray! It's almost fall, and fall brings lots of fun ingredients and flavors, like pumpkin! So today I am bringing you a Pumpkin Bread Pudding recipe! I love this dessert, and once it was in the oven, I thought I might want something to top it off, like a chocolate drizzle! Just a little something extra, to make it extra special! 

Pumpkin Bread Pudding 
(printable recipe at end of page)

2 cups day old Bread
2 Eggs
2 Egg Yolks
3/4 cup Milk
3/4 cup Heavy Whipping Cream
1/2 cup canned Pumpkin
pinch of Salt
1/2 tablespoon Vanilla
1/8 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/8 teaspoon Ground Cloves
1/2 tablespoon Butter
1/4 teaspoon Butter
1/2 cup Milk Chocolate Chips
3-4 tablespoons Heavy Whipping Cream 

Preheat oven to 350 degrees. Chop bread into small bite sized pieces. Place in a bowl and set aside.

Put eggs, yolks, milk, heavy whipping cream, pumpkin, sugar, salt, vanilla, nutmeg, cinnamon and ground cloves in to a mixing bowl.

Place bread cubes in to each dish. Pour mix into each bowl, covering the bread cubes. Push bread cubes down to make sure they are covered by the mix. Divide the 1/2 tablespoon of butter between the four bread puddings, and place a piece on top of each dish.

Bake for 30-35 minutes. A toothpick in the center should come out clean for the bread pudding to be done baking.

While bread puddings are baking, make a quick chocolate drizzle on the stove. Melt butter in a small frying pan, on medium heat. Add the chocolate and the whipping cream. Continuously stir the ingredients until fully melted. Remove from heat.

Drizzle chocolate over bread puddings, and enjoy!

Thank you so much for stopping by today! For more tasty and fun pumpkin recipes, scroll down a bit! You are sure to find many you will like!


Simple Pumpkin Recipes #SundaySupper

Meals, Sides, and Snacks

• Autumn Harvest Pumpkin Soup by A Day in the Life on the Farm
• Chocolate Pumpkin Chia Pudding by Cricket’s Confections
• Chocolate Pumpkin Pastry Twists by Caroline’s Cooking
• Cream Cheese Filled Pumpkin Bread by That Skinny Chick Can Bake
• Miso Broth with Roast Pumpkin and Noodles by Sprinkles and Sprouts
• Pumpkin Coffee Cake with Walnut Streusel by Baking Sense
• Pumpkin Kugel by Cindy’s Recipes and Writings
• Pumpkin Monkey Bread Muffins by Jersey Girl Cooks
• Pumpkin Mug Muffin by Our Good Life
• Pumpkin Oatmeal Cups by Hezzi-D’s Books and Cooks
• Pumpkin Shrub by Culinary Adventures with Camilla
• Pumpkin Spiced Cream Cheese Rolls by Fantastical Sharing of Recipes
• Roasted Pumpkin Apple Bacon Soup by Food Lust People Love
• Savory Pumpkin with Red Onion Garlic and Coconut by Sue’s Nutrition Buzz

Delectable Desserts

• No Bake Paleo Pumpkin Bites by Bites of Wellness
• Pumpkin Blondies by Pies and Plots
• Pumpkin Bread Pudding by The Freshman Cook
• Pumpkin Cupcakes by NinjaBaker.com
• Pumpkin Hand Pies by Kudos Kitchen by Renee
• Pumpkin Pie Ice Cream by Bottom Left of the Mitten
• Pumpkin Pot Au Creme by Cooking On The Ranch
• Pumpkin Spice Crumble Cake by Soulfully Made
• Simple Pumpkin Pie Pudding by Confessions of a Cooking Diva
• Traditional Pumpkin Pie by Palatable Pastime
• Pumpkin Spice Chocolate Chip Cookies by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Yield: 4 PuddingsAuthor: The Freshman Cook

Pumpkin Bread Pudding

INGREDIENTS:

• 2 cups day old Bread
• 2 Eggs
• 2 Egg Yolks
• 3/4 cup Milk
• 3/4 cup Heavy Whipping Cream
• 1/2 cup canned Pumpkin
• pinch of Salt
• 1/2 tablespoon Vanilla
• 1/8 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon
• 1/8 teaspoon Ground Cloves
• 1/2 tablespoon Butter
• 1/4 teaspoon Butter
• 1/2 cup Milk Chocolate Chips
• 3-4 tablespoons Heavy Whipping Cream

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Chop bread into small bite sized pieces. Place in a bowl and set aside.
2. Put eggs, yolks, milk, heavy whipping cream, pumpkin, sugar, salt, vanilla, nutmeg, cinnamon and ground cloves in to a mixing bowl.
3. Place bread cubes in to each dish. Pour mix into each bowl, covering the bread cubes. Push bread cubes down to make sure they are covered by the mix. Divide the 1/2 tablespoon of butter between the four bread puddings, and place a piece on top of each dish.
4. Bake for 30-35 minutes. A toothpick in the center should come out clean for the bread pudding to be done baking.
5. While bread puddings are baking, make a quick chocolate drizzle on the stove. Melt butter in a small frying pan, on medium heat. Add the chocolate and the whipping cream. Continuously stir the ingredients until fully melted. Remove from heat.
6. Drizzle chocolate over bread puddings. Enjoy!

http://www.thefreshmancook.com/2017/09/pumpkin-bread-pudding-sundaysupper.html

Created using The Recipes Generator

Cranberry Apple Croissant Bread Pudding / #SundaySupper

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There is one holiday dessert that I make every year~Bread Pudding! There are so many ways to make this perfect comfort food, and it's a lot of fun creating it so many different ways. It's always a new treat! This year for Thanksgiving, I am making  Cranberry Apple Croissant Bread Pudding. I have made bread pudding in the past using croissants, and it is the best! Their flaky texture make the bread pudding incredible! So light and yummy! I added the cranberries and apple for a taste of fall, and because they are so tasty together! 

 Cranberry Apple Croissant Bread Pudding
(printable recipe at end of post)
serves 5-6
4 large Croissants
2 medium Granny Smith Apples
1 cup Cranberries
3 eggs
2 cups Heavy Whipping Cream
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/4 cup White Sugar
1/4 cup Dark Brown Sugar

Glaze: 
3 tablespoon Confectioners Sugar
2 tablespoon Heavy Whipping Cream 

Preheat oven to 350 degrees.

This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.

Place croissant pieces, apples, and cranberries into a large bowl.

Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.

Pour dry ingredients into baking dish. Pour in liquid and mix together.

Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.

 Allow bread pudding to cool on rack while you prepare the glaze.

Whisk together the confectioners sugar and heavy whipping cream.

Drizzle glaze over bread pudding. Enjoy it warm or cooled. 

Thanks for joining me today! I hope you enjoyed this recipe, and I hope it fits into your Thanksgiving or holiday plans! 

We are celebrating Holiday Desserts at #SundaySupper today. Scroll down to find what everyone else made!

Thank you to our host for today's festive event, T.R. Crumbley from Gluten Free Crumbley!

Bars and Cookies

• First Frost (Rauhreif) German Apple Dessert by Cosmopolitan Cornbread
• Frosted Sugar Cookies by Pies and Plots
• Gluten Free Cinnamon Streusel Bars by Gluten Free Crumbley
• The Best Pecan Pie Bars by Life Tastes Good

Cakes

• Chocolate Fudge Layer Cake by That Skinny Chick Can Bake
• Clementine Cake with Cranberry Glaze by Caroline's Cooking
• Coconut Pecan Cake with Coconut Rum Frosting by The Chef Next Door
• Coconut Syrup Cake by Palatable Pastime
• Japanese Sugar Plum Fairy Cupcakes by NinjaBaker.com
• Moms Texas Sheet Cake by My Life Cookbook
• Rave Review Coconut Cake by Family Around The Table
• Salted Caramel Mocha Bundt Cake by A Mind "Full" Mom
• Salted Caramel Pretzel Cupcakes by Hezzi-D's Books and Cooks
• Spiked Chocolate Eggnog Cake by The Crumby Cupcake

Cheesecakes

• Raspberry Swirl Cheesecake by Mindy's Cooking Obsession
• White Chocolate Cranberry Cheesecake by Baking Sense

Drinks

• Pumpkin Patch Cocktail by Wholistic Woman

Pastries

• Black Bottom Oatmeal Pie by This is How I Cook
• Butterscotch Pecan Pie by Fantastical Sharing of Recipes
• Perfect Plum Pie + Art of the Pie #Giveaway by Sunday Supper Movement
• Pumpkin Roll with Cream Cheese Frosting by Recipes Food and Cooking
• Pumpkin Spice Mochi by Cricket's Confections
• Purple Yam-Ube Blueberry Tart by Asian in America
• Swedish Apple Pie Cups with Date Caramel Sauce by Simple and Savory

Puddings

• Arroz Con Leche with Coconut and Cheese by Basic N Delicious
• Cranberry Apple Croissant Bread Pudding by The Freshman Cook
• Holiday Bread Pudding with Bourbon Sauce by The Hungry Goddess

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

Cranberry Apple Croissant Bread Pudding

INGREDIENTS:

Bread Pudding

• 4 large Croissants
• 2 medium Granny Smith Apples
• 1 cup Cranberries
• 3 eggs
• 2 cups Heavy Whipping Cream
• 1 teaspoon Vanilla
• 1 teaspoon Cinnamon
• 1/4 cup White Sugar
• 1/4 cup Dark Brown Sugar

Glaze

• 3 tablespoons Confectioners Sugar
• 2 tablespoons Heany Whipping Cream

INSTRUCTIONS:

Bread Pudding

1. Preheat oven to 350 degrees.
2. This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
3. Place croissant pieces, apples, and cranberries into a large bowl.
4. Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
5. Pour dry ingredients into baking dish. Pour in liquid and mix together.
6. Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
7. Allow bread pudding to cool on rack while you prepare the glaze.
8. Whisk together the confectioners sugar and heavy whipping cream.
9. Drizzle glaze over bread pudding. Enjoy it warm or cooled.

http://www.thefreshmancook.com/2016/11/cranberry-apple-croissant-bread-pudding.html

Created using The Recipes Generator

Summer Bread Pudding

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I am a huge fan of bread pudding, but I have to say, I don't think I have ever made it or eaten it during the summer. It has always seemed to be a fall or winter type of dessert. Until today! I made this Summer Bread Pudding with angel food cake, so it's a bit lighter, and fresh peaches because well,  fresh peaches!! I baked the bread pudding in individual dishes, but it would be great in a large pyrex dish too! The next time I make this I might add a light drizzle of vanilla sauce over the top right before serving. That would be good!

Summer Bread Pudding

Chocolate Bread Pudding/Day 11 of 14 Days of Valentine's

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Chocolate Bread Pudding is the perfect Valentine's Day treat because it is 

rich, and decadent! Then there's the chocolate! It's also such a 

                             comfort food. Few people can resist it.  This dessert takes some time to                                     make, but it can be made the day before you want to serve it, so the pressure is off!

Chocolate Bread Pudding w/ Chocolate Sauce

Chocolate Mint Bread Pudding

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Spring is in the air and so is mint. Of course chocolate is always in season in my kitchen, so I put the two together to make this decadent Chocolate Mint Bread Pudding. The mint comes from Oreo Mint Fudge Cookies, my newest, yummy addiction. Add semi sweet chocolate chunks, and you have a rich, tasty bread pudding that you can't get enough of.

Chocolate Mint Bread Pudding

Chocolate and Cherry Cake Pudding from an "oops"!

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Every once in a while, I find myself facing a dilemma because I have made some food, usually from a recipe I am trying to create myself, or put my spin on, and some where along the way it goes all haywire! So, my dilemma is ~ what do I do with the food that didn't work out? In this case, the food in question is 24 mini cupcakes that I made with a new to me recipe from a cook book I received for Christmas. I changed it a little, and added a red swirl into the batter, and they looked great. Then I took a bite~very dry and not very good! So disappointing! The only thing I could think to do is make bread pudding, but from a cake? I wasn't too sure. I read a little bit about cake puddings and if they could be done. The consensus was that they were often soggy because cake absorbs so much more of the milk than bread does. But, I thought it was worth a try. So I cut the cupcakes into small pieces and left them to dry out. I made a basic bread pudding, with a few additions, and it is very good. It is rich and has the deep flavors that are found in bread puddings. I added cherry infused dried cranberries and milk chocolate chips, and I am so happy I could turn my "oops" in a "yum"!

 Chocolate and Cherry Cake Pudding

 23 mini Cupcakes-baked

4 Eggs

2 cups Heavy Cream

1/3 cup Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon Vanilla

dash Salt

1/3 cup Cherry infused Dried Cranberries

1/3 cup Milk Chocolate Chips

Preheat oven to 325 degrees.

These are the cupcakes I started with. They look so pretty,

but they don't deliver on taste. So, on to Cake Pudding!

Cut the cupcakes into small pieces.

In your mixing bowl, add the eggs, cream, sugar,

cinnamon, vanilla, and salt.

Beat together and mix well.

Fill your ramekins 1/2 full with cupcake pieces.

Add chocolate chips and cherry cranberries.

Add more of the cupcake pieces and more chocolate chips 

and cherry cranberries. All of these things are 

divided between the number of ramekins you use. I used 3,

and they are 5 ounces each. You may get more or less,

depending on the size of your ramekins. You can also 

use an 8'x8" baking dish also.

Fill the ramekins with the egg and cream mix.

Fill to the very top.

Ready for the oven. 

Cook for 40-45 minutes. They are done when 

you can insert a knife in the center, and it comes out clean.

Let cool slightly. Eat when warm.

These would be great for your Valentine's Day dinner!

Thanks for dropping by The Freshman Cook today!

I am so glad you did!

Chocolate and Cherry Bread Pudding!

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Today I am visiting over at Kristen's blog, Frugal Antics of a Harried Homemaker! Stop by and visit! I brought my Chocolate and Cherry Bread Pudding today as part of Kristen's "Solid Month of Chocolate"! I am a lover of all things bread pudding and chocolate, and this is one of the tastiest I have ever eaten!

 I love baking bread pudding in individual dishes!

  

I used Challah bread for a rich taste.....

cherries,

and Callebaut milk chocolate !

To get the recipe for this Chocolate and Cherry Bread Pudding

stop by and visit at Kristen's blog,

Frugal Antics of a Harried Homemaker.

While you are there, check out all the other

 incredible, yummy recipes for Kristen's 

Solid Month of Chocolate!

You can never have too much chocolate,

or recipes that use it!

Thanks for joining me today!

Apple and Raisin Bread Pudding

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 I got the best Mother's Day present ever last week, when my son surprised me by coming home from school earlier than I thought he would! I really did not expect to see him until sometime before school starts again in August. I miss him terribly, and he is so far away, but I know he has his own life at school and with summer school and working, I never get to see him enough! So, imagine my surprise when he walked in the front door around 5 pm on the Friday before Mother's Day. BEST MOTHER'S DAY EVER!  I had such fun cooking all his favorites, and spoiling him with treats while he was here. One of those treats was bread pudding. Bread pudding has long been a favorite of mine, but my son likes his a little different than I do. So, I made it two different ways, making small personal servings. I made mine and my husbands with apple chunks and golden raisins. My son likes his plain, no apples or raisins, and we all like it topped with ice cream. I used some bread that I bought a while ago. It is called Kings Hawaiian Sweet Sliced Bread. Now, I love the rolls, but the bread was way to dense for our taste, so I just froze it because I thought it would make great bread pudding. Plus, I have a hard time throwing something away that I just bought.!

Apple and Raisin Bread Pudding

printable recipe

I used 6 ounce ramekins, and this recipe makes 4.

I also made it with 8 ounce ramekins, and the recipe makes 2.

Kings Hawaiian Sweet Bread

2/3 cup Sugar

1/4 cup Butter

2 Eggs

1 cup Whipping Cream

1/2 Granny Smith Apple

3 tablespoons Golden Raisins

2 teaspoons Vanilla

Dashes of Cinnamon

Cut 2-3 slices of bread into cubes.

Fill the ramekin to the top with the cubes.

Cut the 1/2 apple and cut into small bite size pieces.

Place into each ramekin.

Preheat your oven to 325 degrees.

Beat the sugar and butter till creamy.

Add your eggs, and beat until fluffy.

Stir in the whipping cream and vanilla.

Distribute the raisins evenly over the bread and apple.

Pour the egg mixture into each of the ramekins, filling

to the top. Push the bread, apple, and raisins

down into the mix, so everything is covered.

Sprinkle cinnamon over each of the mixtures.

Make a water bath, also called a bain marie, to cook the 

 bread pudding. This is a french technique designed to cook delicate dishes

 such as custards and sauces without breaking or curdling them.

 It can also be used to keep cooked foods warm.

To do this, place the ramekins into a 

baking dish that will hold all 4, or 2 if you are 

making the larger servings. 

Boil some water, and pour the boiling water into the baking dish,

so you end up with approx. 1" of water in the dish.

Bake for 40-50 minutes. Check the puddings at 35 minutes by

placing a toothpick in them. If it comes out clean,

they are done. Carefully remove the dishes from the hot water.

Serve warm with a scoop of ice cream, or....

serve plain.

Warm or cold, it is delicious!

Enjoy!

Thanks for joining me!

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