Tag Archives: bread pudding

Please, sir: May I have some more pudding?

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Because it’s the day before Christmas, and I still have TONS to do, I’m going to make this post short.

My daughter and my BFF and I got together yesterday and made some yummy, yummy recipes. First time we’d ever made these, and they both get three enthusiastic, sugar-high thumbs up!

Warm Lemon Pudding Cakes, via Seasons & Suppers. As the three of us tasted our first bites, we were all rendered speechless, except for satisfied, “mmmm’s, all around. As it bakes, the mixture separates into two layers: a creamy layer on the bottom that’s similar in taste and texture to a very tart lemon curd, topped by a thin layer of super-light fluffy cake.
We made these in 4 oz. Mason jars. (Everything’s better in a jar!) Super cute, and — PLEASE NOTE: in these small jars, they only take about 15 minutes to bake. We still used the hot water bath method called for in the recipe.

Bread Pudding Cupcakes, by Sugar Derby. We left out the raisins, subbed pecans, and didn’t bother with the cream cheese frosting. Either plain, or topped with a bit of the neighbor’s homemade salted caramel sauce, they were fabulous!

These will both definitely be part of our best desserts list now. Should be in yours, too.

Merry Christmas to all!

Bread. Pudding. Cupcakes.

There’s not a whole lot I can control in this life, but here’s one thing I can: This recipe is going to be made in this kitchen, some time in the not-too-distant future.
Bread Pudding Cupcakes with Cinnamon Cream Cheese Icing, by Sugar Derby. (I’ll skip the raisins, but everything else? Oh, baby!)
It will need to be a day when we’re having lots of people over; otherwise, we might just eat ourselves into a sugar coma. But there are worse ways to go!

Bread pudding: the ultimate Christmas dessert!

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photo by The Shiksa in the Kitchen

So, I’m fixing dinner, Christmas Eve night, and my husband says, “What are we having for dessert?” Oh my gosh — dessert?! How on earth did I forget dessert? (I’ll tell you how: I was thinking of the waffles and cinnamon rolls we were going to be having for brunch the next day!)

Then my brilliant husband goes on to say, “How about bread pudding?”

Now, if you’re  not a bread pudding fan, let me tell you — neither was I, until a couple years ago when we ordered lemon bread pudding at Carrabba’s. I love anything lemon, but I’m telling you, this was heaven on a plate! Warm, sweet but with a little lemon tang, and custard-y… yum!

So a more traditional bread pudding — simply flavored with vanilla, cinnamon, and for those who like them, raisins — seems like the perfect Christmas dessert.

And it was!

It’s quick and easy to throw together, and uses ingredients you probably already have on hand. We used this bread pudding recipe from All Recipes, and topped it with the Kahlua cream sauce recipe from The Shiksa in the Kitchen. (A plain vanilla cream sauce would be good, too. Orange or maple might be nice for a breakfast/brunch version.)

With these slight changes:
– Used a demi-loaf of French bread; fresh, not day-old.
– Used a 9×9″ pan (rather than 8×8″)
– Used brown sugar, not white.
– Left out the raisins.
– Added a little fresh-grated nutmeg with the cinnamon.
– Skipped the melted butter, but drizzled a little heavy cream over it (after pouring on the egg mixture, but before baking’ I didn’t measure, but probably about 3 Tablespoons.)
– Sprinkled some pecans on top. (Next time I’ll use more and mix ’em in.)
– Baked for 35 minutes.

Mmmm… Imagine the warm, sweet aroma of vanilla, cinnamon and nutmeg, with a texture I can only describe as a tender, custardy cake. If this isn’t Christmas on a plate, I don’t know what is! But it would be just as good at any autumn or winter dinner — or brunch!

I might just make it again for New Year’s Eve!