Showing posts with label Bread Pudding. Show all posts

Pumpkin Recipe | Bread Pudding | Fall Desserts

Here's an easy dessert for after dinner on cool fall nights and winter. This savory imitation rum-flavored Pumpkin Bread Pudding is sure to become a family favorite.

Fall and Winter Desserts

This recipe is traditional New England comfort food ! This bread pudding is baked in a water bath so that it sets well and will be easy to cut and serve.

Bring for potluck Halloween parties or take along for the Thanksgiving dessert table!

I also have a Baked Macaroni and Cheese recipe that's prepared in a Water Bath. It comes out nicely to serve at buffets or a brunch.

Kitchen cleaning is easy with these Crochet Handmade Dishcloths or in Moomettes Crochet Shop !

Be sure to check out my Vanilla Crockpot Bread Pudding recipe along with my recipe for Hard Sauce.

Pumpkin Bread Pudding

6 c. dry whole wheat bread cubes
1/2 c. finely chopped walnuts, raisins or currents (optional)
3 slightly beaten eggs
1 (14 oz) can sweetened condensed milk
1 c. Libby's canned pumpkin
1/4 c. packed brown sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. milk
1/4 c. rum (or 1 tsp. rum extract)
1/4 c. butter or margarine, melted
2 tsp. vanilla
Hard Sauce, Whipped Cream or Cool Whip (optional)

Combine bread and nuts in bottom of 12x7x2 baking dish.

Stir together eggs, condensed milk, pumpkin, sugar and spices. Gradually stir in milk; add rum, butter or margarine and vanilla. Pour over bread layer.

Place dish in a 13x9x2 baking pan. Pour hot water into larger pan to a depth of 1 inch. Bake in oven for 50-60 min or until knife inserted just off center comes out clean.

Serve warm with hard sauce, whipped cream, whipped topping or ice cream.

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Crockpot Bread Pudding Recipe | Vanilla Cinnamon Bread Pudding

This very easy Crockpot Bread Pudding recipe looks and tastes like you worked all day. Regular raisins can be used in place of golden raisins if you prefer. You can also add more cinnamon if you like. This makes a tasty dessert any time of year, especially for Easter, Mother's Day, Thanksgiving or a Christmas pudding.

Crockpot Desserts

Recently I shared a recipe for New Orleans Bread Pudding with either Whiskey sauce or Bourbon sauce - a regional take for Mardis Gras.

This is an old fashion bread pudding recipe that's been updated as an easy crockpot dessert.

The frost is on the pumpkin and winter isn't far behind! We love our bread pudding here in New England, especially when we're snowed in! Bread pudding was also one of MY grandmother's favorite frugal desserts. A Depression dessert, nothing was wasted, and often stale bread was used and turned into yummy desserts.

This bread pudding cooks in a water bath, very similar to my homemade Macaroni and Cheese recipe. Both set up firmly and very nicely.

This recipe is a great way to use up leftover bread, or even if you make your own Sourdough Bread like I do, freeze what's leftover to make this bread pudding.

Serve with a simple Hard Sauce.

Be sure to Check out my Pumpkin Bread Pudding recipe too!

Clean-Up is easy with my crochet handmade dish cloths that I have in my Moomettes Crochet shop!

Simple Bread Pudding Recipe

2 tbsp unsalted butter, melted and divided

6 slices of white bread cut into 1/2 inch cubes

1/2 C golden raisins

1 C of milk

1 (15 oz.) container ricotta cheese

1 C sour cream

2 eggs

1/2 C sugar

1 tsp grated lemon zest

1 tsp vanilla extract

1/4 tsp ground cinnamon

Coat a 1 1/2 qt. souffle dish with 1 tbsp of the melted butter.

Place the bread cubes into the soufflé dish.

Sprinkle the raisins in with the bread.

Pour the milk over the top and stir to coat the bread well.

Stir together the ricotta cheese and sour cream in a mixing bowl.

Add the eggs and mix until the eggs are blended in well.

Sprinkle in the sugar and lemon zest.

Add the extract and mix until all the ingredients are blended together well.

Pour the mixture over the bread and gently stir until combined.

Drizzle the remaining butter of the mixture.

Sprinkle the cinnamon over the top.

Cover the souffle dish tightly with foil and place in the bottom of the slow cooker.

Add enough boiling water to the slow cooker to go 1 inch up the side of the soufflé dish.

Lay a dish towel over the top of the slow cooker then place on the lid.

Cook on the high setting for 2 1/2 hours or until the internal temperature on an instant read thermometer reaches 140 degrees.

Remove the soufflé dish from the slow cooker and allow standing 20 minutes before serving.

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Hard Sauce | Bread Pudding Sauce Recipe | Rich Dessert Sauce

This quick and easy, sweet and rich Hard Sauce recipe may be packed into small molds, refrigerated, and served unmolded, sliced thin.

Old Fashion Dessert Hard Sauce

Every dessert deserves a rich hard sauce ! Drizzle over Bread Puddings, Cake, Ice Cream - anything!

Our family enjoys old fashion pudding desserts. This is a favorite Bread Pudding no cook sauce that I make. You can serve it plain, or easily turn it into either a rum hard sauce or brandy hard sauce.

Be sure to check out my recent recipes for New Orleans Bread Pudding and easy Vanilla Bread Pudding. The nice thing about bread pudding is that you can use day-old bread or leftover French baguette or Italian bread.

This sweet sauce is magnificent over Pumpkin Bread Pudding too

Try this sweet, rich dessert sauce whether it's for your family's Sunday Supper, or Christmas Pudding.

Easy kitchen clean-up with these handmade crochet dishcloths I have for sale in Moomettes Crochet shop !

Dessert Hard Sauce Recipe

1/2 cup softened Cabot butter
pinch of salt
1 pound Domino confectioners' powdered sugar
1 teaspoon McCormick vanilla (may substitute rum or brandy extract, if desired)
grated nutmeg, to taste

Using high speed of electric mixer, beat the butter, salt, and sugar up together.

Add the vanilla and sprinkle with nutmeg, if desired.
Refrigerate till firm.

Slice for dessert.

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New Orleans Style Bread Pudding | Crockpot Desserts | Comfort Food

Even if you've never been to New Orleans during Mardi Gras, you can still enjoy Mardi Gras foods with this recipe for New Orleans Style Bread Pudding dessert. Or, enjoy this comfort food simple dessert during the Holiday Seasons (and you can leave the liquor out.)

A trip to New Orleans during Mardi Gras has always been on our bucket list. I enjoy all types of French Creole food . We used to have a little family-owned Cajun restaurant down the road a piece, but sadly it closed. Their seafood was terrific!

King Cake is also popular during Carnival Season here in New England and available in local bakeries.

New Orleans Style Bread Pudding

Bread pudding is an old-fashioned New England staple for dessert. You can dress this pudding up for Fat Tuesday and enjoy a New Orleans-style easy recipe for Bread Pudding with Bourbon and Whiskey Liquor Sauce!

Comfort Food Dessert

Be sure to check out my recipes for -
Crockpot Bread Pudding with vanilla and cinnamon
Fresh Apple Cake with Caramel Sauce
Pumpkin Bread Pudding

Kitchen clean-up is easy with my handmade crochet Dish Cloths at my Moomettes Crochet shop!

Bread Pudding

1 loaf stale French bread
1 qt. milk
3 eggs
1 cup fresh apple, chopped
1 cup sugar
1 cup Steen's cane syrup
1 cup raisins
2 tbsp. vanilla
3 tbsp. butter or margarine

*Sauce*
8 tbsp. butter or margarine
1/2 cup sugar
1/2 cup Steen's cane syrup
1 egg
whiskey or bourbon to taste, if desired

*Bread Pudding*

Soak stale bread in milk.
Crush with hands until well mixed.
Add eggs, sugar, vanilla, and fruit.
Pour butter or margarine in bottom of thick pan and bake until very firm.
Let cool, and serve in cubes with sauce.

*Sauce*

Cream butter and sugar together.
Cook in double boiler until sugar is well dissolved.
Add Steen's cane syrup.
Add well beaten egg. Whip quickly so that egg does not curdle.
Cool. Add whiskey or brandy if desired

Happy Baking!

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