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Showing posts with label bread pudding. Show all posts
Showing posts with label bread pudding. Show all posts

Tuesday, November 15, 2011

Pumpkin and Cranberry Bread Pudding

I love Bread Pudding. It's such a comfort food. The first time I discovered the love of my dessert life,  I was 22 years old and I had just moved to Las Vegas. My soon to be husband and I went to eat at the Golden Nugget Buffet. I remember that at the end of a long line of desserts, sat this huge, gorgeous, barrel looking, copper chafing dish. I was so curious as to what in the world could be so incredible that it would warrant this special station at the buffet. So, I went to look.  What I found ruined me forever for all other desserts, and helped me gain 10 pounds! In this beautiful dish sat the most incredibly, delicious, gorgeous bread pudding ever. I couldn't get enough of it. Filled with moist, cream soaked bread; rich, eggs; plump golden raisins and the spicy, sweet aroma of cinnamon I was in heaven! I had to know how to make this. And so began my quest. I tried every bread pudding recipe I could get my hands on. There are a lot of them out there. I have yet to discover one as good as the bread pudding I had so many years ago. But, I keep trying. I heard that the recipe went away when the hotel was sold back in 2000. The rumor was that the old recipe belonged to the owners mother, and it was not sold with the hotel. I have seen some Golden Nugget Bread Pudding recipes floating around blog world, so I am going to have to get to work investigating and verifying their authenticity. It's the least I can do!!
     Meanwhile, I HAD to make this Pumpkin and Cranberry Bread Pudding. It's perfect for this time of year, and it is so good. Try it!
Pumpkin and Cranberry Bread Pudding
4 large eggs
1 cup packed Light Brown Sugar
3 tablespoons Light Brown Sugar
1 cup Milk
1 cup Heavy Whipping Cream
15 ounces Solid Pack Pumpkin
2 3/4 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
3/4 teaspoon Ground Allspice
5 1/2 cups Crusty Italian Bread
1 1/2 cups Dried Cranberries
Ice Cream
Preheat your oven to 325 degrees. Spray a 7" X 11" pan.
Put your 4 eggs in a bowl, and ....
whisk until they are frothy and smooth.
Add the brown sugar and....
 whisk together until the sugar dissolves.
Whisk in the milk, cream, and pumpkin.
Whisk in the cinnamon, ginger, and allspice.
Blend all together.
Start cutting your bread and...
Cut into 1/3" cubes.
I didn't remove the crust, but you could if you would like.
Pour the cubed bread into your pan.
Pour your mix into the pan on top of the bread.
Add the cranberries.
Mix completely.
If the bread wants to pop out of the mix and
float to the top, just push it down with a
spatula. It will stay under the mix as it becomes saturated.
I used gloved hands to make sure the bread
is thoroughly soaked, and everything is mixed well.
Bake for 25 minutes.
Pull from oven for a minute and
sprinkle the 3 tablespoons of light brown sugar on the top.
Pop back into the oven and
cook for an additional 20-25 minutes.
Cool on a wire rack for 15 minutes.
Serve plain, or with whipped cream or how about...
topped with ice cream!
It's delicious any way you serve it.



Thanks for joining me today at The Freshman Cook.
and reading my stories!
See you tomorrow!


Friday, September 2, 2011

Apple Bread Pudding w/Vanilla Sauce

Apple Bread pudding is this weeks fruit inspired dessert. Bread Pudding has long been a favorite of mine, and adding the apples definitely brings it up a notch! Comfort Food at it's best.!!
Apple Bread Pudding
3 cups Whipping Cream
4 tablespoons unsalted Butter
1 1/2 teaspoons Ground Cinnamon
1/2 cup + 1 tablespoon Sugar
pinch Salt
8 slices French Bread
3 eggs
2 Granny Smith Apples
1/2 cup Golden Raisins
Preheat your oven to 350 degrees.
Pour the whipping cream into a saucepan.
Put the heat on low.
Add the butter.
Add 1 teaspoon of butter.
Add 1/2 cup sugar and pinch of salt.
Heat until the butter melts.
Using a 2 quart baking pan, butter the pan.
Tear the slices of bread into bite size pieces, 
and place them in the baking dish. They should not be
all the same size. This is a rustic dessert. It should
look homemade!
Place all the pieces in the pan.
Go bake to your sauce on the stove. Using a whisk,
mix the ingredients together. The butter should be
melted by now. Mix to make sure the cinnamon
is fully mixed, and not in clumps.
Pour the saucepan of cream over the bread in the baking dish.
Let the sauce and bread sit for a few minutes, but push 
down any pieces of bread that want to pop up
and not stay submerged.
Put the three eggs in a bowl,
and whisk them like you would for 
scrambled eggs. (Not real hard, but enough so the
whites and eggs are together)
Pour the eggs in the bread and cream mix. Stir it in.
Peel the apples.
 Core the apples with a corer, or cut around the core
as I did. You will end up with 4 quarters from each 
apple. Then slice the quarters.
Cut each quarter into 4 pieces.
Here are all your apples.
Sprinkle the apples and raisins over the mix in the pan.
Push the apples and raisins down into the mix.
We need to make a water bath to cook the bread 
pudding. To do that, place the baking dish with the
bread pudding in it inside a larger dish. The larger dish
has to have enough room to hold water.
 Pour water in to the larger pan so that it surround the smaller pan,
and pour it so that it is within 1"  of the top.
In a small bowl mix together the 1 tablespoon of sugar
and the 1/2 teaspoon of cinnamon.
Thoroughly mix.
Sprinkle the mix over the top of the bread pudding.
Bake for 40 -60 minutes. To test, slide a knife in to the center.
If it comes out clean~it is done.
Vanilla Sauce
1 tablespoon Cornstarch
2 tablespoon Butter
1/2 cup Sugar
1 cup Boiling Water
1teaspoon Vanilla
Boil water in a different pan or tea kettle.
In a saucepan, add sugar and cornstarch.
Add the boiling water to the pan.
Simmer for 5 minutes, then add butter and vanilla. 
Turn heat up to medium. Let heat until sauce thickens.
Pour sauce over bread pudding for a delicious treat.
Enjoy!

Thanks for joining me today!
I hope you enjoyed all of our fruit inspired dishes.

Next week I will be featuring some of my
Las Vegas Favorites!

See you tomorrow!