Bread Pudding

bread pudding 2I love to make bread pudding. We always have left over bread and rolls and turning them into dessert is just satisfying. There are so many variations on bread pudding. Basically, anything you have leftover can be turned into a bread pudding, be it savory or sweet. I once went to Canada with my husband on a romantic getaway. We stayed at this really nice hotel and they served a mushroom bread pudding. I have never forgotten how good it was. They also made a layered potato gratin that was the best I ever had, but that’s another post. This time around, on request from my dog’s grandpa-Bob, I made a regular bread pudding with craisins and a salted caramel sauce with fresh whipped cream. I made two pans, one for Bob and one for our dinner too.

Recipe:

preheat oven to 350 degrees, one pan approx 1 hr. If divided into two pans about 50 min. It’s done when it is puffed in center ¬†and browned on edges and firm to touch. You can always slide a knife into the center to see if it is eggy still. Every oven is different so keep an eye on it.

Batter:
6 eggs
4 c. 1/2 and 1/2
1 c. Milk
1 c. Heavy cream
2 tsp vanilla
1 c. Sugar
1 tbsp cinnamon
1/2 tsp nutmeg

bread pudding batter

 

 

 

 

 

 

mix well and add:
3/4 pound of bread cut into 1″ cubes (stale bread is fine)
1 heaping cup craisins

bread pudding soaking

 

 

 

 

 

 

Add bread and craisins to egg batter and let soak for 1/2 hour.

bread pudding cooked

 

 

 

 

 

 

Divide evenly into two buttered 9×9 pans or 1-13×9¬†buttered pan. Bake until golden brown and puffed in center and firm to touch approx 1 hour at 350 degrees. Let cool for at least 10 minutes before serving. Spoon into a pretty glass or dish, top with caramel sauce and fresh whipped cream.

 

Caramel sauce:
Use store bought caramel or make a homemade hard sauce if you want. I just add 1/4 c. bourbon to 1 cup of carmel sauce and it is really delicious.

Fresh whipped cream:
1 c. heavy cream ( be sure and buy a brand that does not get milk from cows treated with RBGH or RBST, antibiotics and hormones, I know Oakhurst is a great source, but there are others.
1/4 cup of confectioners sugar
1 tbsp bourbon
whip until stiff and place a dollop on top…Enjoy!

bread pudding 3

Carrot-Cake Whoopie Pies

carrot cake whoopie piesCarrot cake finger food. Does it get any better than that. This little hand pie is so easy to eat and super yummy. No fork, knife, or plate required. I made these from a carrot cake recipe that I have made throughout the years and all I needed to do was make a few changes. These are so good that the first time I made them, my husband Brian told me if I entered these in a contest they would win. So, here they are and just to let you know, they taste better on day two and three. Most other whoopie pies get stale as the days progress, not these. But, I guarantee they will not make it to day three.

You will need…
Free standing mixer with paddle attachment
or large bowl a hand mixer
whoopie pie pan or a cookie sheet
spray oil
ice cream scoop
parchment or wax paper
spatula
preheated oven at 350 degrees

Cake:
2 c. sugar
1 1/2 c. oil (I use melted coconut)
4 eggs beaten
2 1/2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. salt
1 3/4 c. finely grated/shredded carrots

mix all ingredients together until evenly mixed. Scoop with ice cream scoop onto a greased whoopee pie pan, bake at 350 degrees, 9-10 minutes or until done. Remove from pan immediately and cool on parchment paper.

Filling:
8 oz cream cheese room temp
1 stick of soft butter (not melted)
1/2 c. chopped pecans
1/2 c. coconut (I use desiccated, but any will work)
1 tsp vanilla
3 c. confectionery sugar
beat all together, the ingredients will come together, add 1 tbsp of cream if necessary

When cakes are completely cooled, fill and eat.