My Wish for 2016:

Bread Pudding ( A Collection of Favorite Bread Pudding Recipes)

I love Bread Pudding, Savory and Sweet. I have some great Bread Pudding Recipes so I decided to post them together in a collection.

The Jonagold Apple is a cross between a crisp Golden Delicious
and a Crimson Jonathan.
It has a Green-Yellow base color with Crimson, brindled covering color.
It's juicy and aromatic with a Sweet - Sour taste.
They're most popular in Belgium and is considered one of
the top fifteen most popular Apples in the United States.
It's the only Apple I use for Baking.

Apple Pecan Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's the perfect release mix.

8 C cubed day old French Baguette Bread.
1 C Hot Water
1 C Brown Sugar
8 TBS Butter, melted
1/2 tsp Almond Extract
1/2 tsp Vanilla
1 tsp Nutmeg
2 large Eggs, beaten
1 tsp Cinnamon
1/2 C Half and Half
1 C Golden Raisins
3 Jonagold Apples, peeled, cored and chopped.
1 C chopped Pecans

Put the Bread in a Large Mixing Bowl and pour the water evenly over the Bread.
Set aside.

In a medium bowl:
Sugar
Butter
Almond Extract
Vanilla
Eggs
Cinnamon
Half and Half
Raisins
Apple
Stir with a blending fork to combine well.

Pour over the Bread.
Mix well with your hands.
Sprinkle the top with Pecans.
Bake 35 - 40 minutes.

Garnish individual servings with Whipped Cream.

Enjoy!
Peace in the Kitchen!


Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.

Terry's Bread Pudding:

1 Baguette, sliced
1 Quart of Milk (4 C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9" X 13" pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queen's Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a Doubler Boiler,  place the Cream and Eggs and Whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and Whisk until incorporated

Here's another Whiskey Sauce :

In a Sauce Pan, over Medium Low Heat:
4 TBS Butter
The Juice of 1 Lemon
1 C Apple Cider
1/2 C Brown Sugar
A Pinch of Salt
1 C Bourbon Whiskey

Cook to Reduce to 1/2.
Serve on the side with Bread Pudding.

Enjoy!
Peace in the Kitchen!


I have 1 recipe for Bread Pudding, and it's the only one I make. I look forward to making this Pumpkin Bread Pudding during the Holidays!
One of my favorite Pumpkin recipes is my Homemade Pumpkin Pie from scratch. Once I discovered how much better fresh Sugar Pumpkins taste in a pie, I've never made another Pumpkin Pie recipe. You can find it on my Blog.

Pumpkin Bread Pudding:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" casserole brushed well with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

8 C of Day old Baguette Bread Cubes
1 C Toasted Pecans
1/2 C Cinnamon Chips
4 Eggs
1 C of canned Pure Pumpkin
1 1/2 C Heavy Cream
1/2 C Brown Sugar
8 TBS Butter, melted
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground Ginger
1/8 tsp Cloves

In a large mixing bowl:
Bread Cubes
Cinnamon Chips
Toss to combine well.
Spread evenly into the Casserole.

In a large mixing bowl:
Eggs
Pumpkin
Heavy Cream
Sugar
Butter
Vanilla
Cinnamon
Nutmeg
Ginger
Clove
Whisk well.

Pour over the Bread Cubes.
Sprinkle evenly with Pecans
Bake for 45 minutes.

Enjoy!
Peace in the Kitchen!


This recipe is prepared the night before you plan on serving it. It's a great Brunch or Christmas Morning recipe.
I have my favorite Bread Pudding on the Blog and I serve it as a dessert, but this a more decadent version to serve for Breakfast.

Breakfast Sourdough Bread Pudding:

Here's what you'll need:
1 - 9" X 13" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Prepare the Bread Pudding and the Crumble the night before serving.
The oven will need to be preheated to 350 degrees in the morning.

1- Loaf of really good Sourdough Bread. I recommend getting it from a local bakery if you can. Cube it into 1" pieces and spread it evenly in the baking dish.

In a large mixing bowl:
8 Eggs
1 C Whole Milk
1 C Heavy Cream
3/4 C Granulated Sugar
2 TBS Vanilla
Whisk well.
Pour over the Bread .
Cover with plastic wrap and refrigerate overnight.

Crumble:
In a small mixing bowl:
1/2 C Flour
1/2 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Salt
Whisk well.
Cut in Butter with a Pastry Knife to create a Crumble.
Cover with plastic wrap and refrigerate overnight.

In the morning:
Preheat the oven to 350 degrees.
Sprinkle the Crumble evenly over the Bread Pudding.
Sprinkle evenly with Pecans.

Bake 40 - 60 minutes. The top should be golden brown.
Serve warm with Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

Cinnamon Roll Bread Pudding in a Crock Pot

Just a few notes before I post the recipe:
I used miniature Cinnamon Rolls with a Glaze, not Frosting
I used 1 C Milk and 1 Cup Egg Nog
I added 1 Cup of chopped Pecans


8 C cubed day old Cinnamon Rolls
4 Eggs
2 C Milk (see note above)
1/4 C Sugar
1/4 C Butter, melted
1/2 tsp Vanilla
1/4 tsp Nutmeg
1 C Raisins ( I used 1/3 C Raisins,1/3 C Dried Cranberries, 1/3 C Dried Cranberries)

Place cubed Rolls in a 3 quart crock pot
In a small bowl, whisk the Eggs,Milk, Sugar, Butter, Vanilla, Nutmeg
Stir in Raisins and Pecans

Pour Mixture over the rolls and gently stir

Cover and cook on Low for 3 hours

Enjoy!
Peace in the Kitchen!


This is the breakfast casserole that we make when we have guests or family from out of town. We also make Hash Brown Egg Nests in Muffin Tins. Both are incredibly tasty and great for a Breakfast crowd.
I have a recipe on the Blog for my favorite Dessert Bread Pudding recipe. It's the only one I make and have been making it for years. It's served with a choice of sauces. I'll add it at the end of this recipe.

Breakfast Raisin Cinnamon Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed liberally with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 Loaf of Pepperidge Farm Swirl Raisin Cinnamon Bread or Trader Joe's Cinnamon Swirl Bread, cut into 1" cubes.
8 oz. Cream Cheese, chilled and cut into small cubes.
1/2 C Brown Sugar
8 TBS Butter, cubed
2 TBS Lyle's Golden Syrup
6 Eggs
2 C Heavy Cream
2 TBS Cinnamon
1 tsp Nutmeg
1 tsp Vanilla


In a saucepan on medium heat, whisk together:
Butter
Brown Sugar
Golden Syrup
Heat until the butter and sugar melt and the consistency is smooth. Whisking constantly.
Pour into the pan.

Sprinkle half of the Bread cubes into the pan.
Top with an even layer of the Cream Cheese cubes.
Add the final layer of Bread cubes.

In a mixing bowl, whisk together:
Eggs
Heavy Cream
Cinnamon
Nutmeg
Vanilla
Whisk well.
Pour evenly over the casserole.
Gently press the bread so it's all soaked in the Egg batter.
Cover with plastic wrap and refrigerate over night.
Bake uncovered 35 - 45 minutes.
It should be golden brown and set.
Remove the pan to a rack and cool for 10 minutes.
Cut into squares to serve and dust each serving with Confectioner's Sugar.

NOTE:
Warm some Maple Syrup and serve it on side to drizzle over the pudding.

Enjoy!
Peace in the Kitchen!



Another Best of the Best Recipes.
I've had this recipe since the early 70's.


Terry's Bread Pudding:

1 Baguette, sliced
1 Quart of Milk (4C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.


Rum or Brandy Sauce:

1 C Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Brandy or Dark Rum ( my preference for Rum is Mount Gay Eclipse Dark Rum) Use Bourbon for the Bourbon Bread Pudding Recipe that follows.
1 tsp Vanilla

Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Rum or Brandy
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla
Enjoy!
Peace in the Kitchen!

French Bread Pudding / Bourbon Bread Pudding / Rum, Brandy or Bourbon Sauce!

Here we go back to New Orleans.... with a Bourbon Street Flair!
Southern Bourbon soaked Brioche Bread in a delicious Bread Pudding.

2 TBS Butter + more for greasing the pan
10 C cubed Brioche Bread  ( a 1lb. loaf)
1 C Chopped Pecans
4 C Half and Half
1 C Whole Milk
5 Eggs, beaten
1 C Packed Dark Brown Sugar
3 TBS Bourbon
2 tsp Pure Vanilla Extract
1 tsp Cinnamon
1/2 tsp Kosher Salt
1/4 tsp Grated Nutmeg

Butter a 9"X13" Casserole Dish and put the Bread in it
Sprinkle with Pecans

Whisk together:
Half and Half
Milk
Eggs
2 TBS melted Butter
Brown Sugar
Bourbon
Vanilla
Cinnamon
Salt
Nutmeg

Pour the Custard into the pan.
Stir it to coat the bread well
Let the Pudding sit for 1 hour

Bake at 350 degrees for 50 minutes or until puffy and set.
Remove and let it stand for 10 minutes before serving.
Serve with Bourbon Sauce and Whipped Cream

Enjoy!
Peace in the Kitchen!

Asparagus Bread Pudding

It's Spring......
For me that means Asparagus.
I grow it in my garden along with every possible herb I can.

We live in Texas and It's difficult to grow "food".
I can't seem to grow tomatoes, zucchini, cucumbers, etc.
Either the extreme heat takes it all or the birds and squirrels eat it before it matures.

However, I can grow Asparagus. It took several years to get a crop going, but it's doing well now.

Spring also takes me back to the South of France.
We have many friends in France and we try to get there every two years.
We stay with our amazing friends Jean and Irene in Provence and I've learned so much from Irene's style of cooking.

In Provence summer means fresh vegetables and fresh herbs.
Food goes from garden to table!
Recipes are filled with the essential flavors of the garden that are fresh and seasonal.

Every village has it's weekly outdoor market.
The stalls are filled with Spring Vegetables and Fruits.

My wife and I have a lifetime of memories with our family in France when we've packed the car, including a portable picnic table and headed off to the countryside, visiting village after village, stopping along the way to pick cherries along the side of the road or stopping to set up the table in a field, to enjoy a picnic in the Provencal Sun.

Here's one of my favorite recipes utilizing garden fresh asparagus.

Asparagus Bread Pudding:

12 or more thick pieces of sliced day old artisan French Bread. Pain de Campagne Francaise is a good choice. This is not a recipe for Baguettes.
3 C Whole Milk
1 Pound of Asparagus
5 Eggs
1 tsp Fleur de Sel
1 tsp Freshly Ground Black Pepper
1/4 C Freshly Grated Romano Cheese
1/4 C Freshly Shredded Fontina Cheese
1/2 C Freshly Shredded Swiss or Emmenthal Cheese
1/2 C Freshly chopped and mixed Herbs:
Chives
Parsley
Tarragon
Thyme
Rosemary
1 TBS Butter, cut into pieces.

Put the bread in a single layer in a shallow dish.
Pour 2 1/2 C of the MIlk in the pan and let the bread soak up the milk., about 30 minutes.
Press the bread to extract the milk. There should be 1/2 C of milk left.
If not, make up the difference with remaining 1/2 C of milk.

Trim the Asparagus.
Cut the stalks into 2" pieces.
Steam the Asparagus for a few minutes until tender.
Immediately cool the Asparagus in ice water, drain and set aside.

Preheat the oven to 350 degrees.
Butter a 10" Cast Iron Skillet, a Bram or a Souffle Dish can be used .

In a bowl, beat:
Eggs
Salt
Pepper
The reserved 1/2 C of Milk.
Blend well

Layer 1/3 of the Bread in the Skillet.
Reserve about 6 pieces of Asparagus for later and top the bread with 1/2 of the remaining pieces.
Top with 1/2 of the Herbs.
Sprinkle with 1/3 of each of the Cheeses

Repeat using:
1/2 of the remaining bread
The rest of the Asparagus, except the 6 reserved pieces .
The rest of the Herbs
1/2 of the remaining Cheese

Place the final pieces of Bread on top.
Cover with remaining Cheese
Garnish with the 6 remaining pieces of Asparagus

Stir the Egg mixture and pour it over the layers.
Dot the entire surface with pieces of the Butter.

Bake for 45 minutes.
The top should be crusty and golden brown.

Enjoy!
Peace in the Kitchen!


Texas Bread Pudding

Texas Bread Pudding is a Cornmeal based dish similar to a Corn Pudding.
It's a great side dish with any Tex - Mex meal
I have posted several recipes with Corn.

1 can of Creamed Corn
1 C Cornmeal
3/4 C Heavy Cream
1/3 C Vegetable Oil
2 Eggs
1 tsp Baking Powder
1 tsp Adobo Seasoning
1 small can of diced Green Chiles
1 C  ( 4 ounces ) shredded Queso Quesadilla

In a medium bowl, combine:
Corn
Cornmeal
Cream
Oil
Eggs
Baking powder
Adobo Seasoning
Mix well
Pour half of the mixture in 2 qt. Casserole sprayed with a Vegetable Spray

Sprinkle the top with Chiles and then Cheese

Gently pour the remaining batter over the cheese
Bake at 375 degrees for 45 minutes to 1 hour

Enjoy!
Peace in the Kitchen!

I have a Best of the Best Recipe for Bread Pudding.
I've been posting recipes and stories about Coconuts, so I decided to post this recipe.
I think it's the Coconut Rum soaked raisins and the Coconut Rum Sauce that make it interesting.

Coconut Rum Bread Pudding:

24 slices of day old baguettes sliced 1" thick
1/4 C butter, softened
4 eggs
1/2 C brown sugar
1 (25oz.) can crushed pineapple with the juice
1 C grates coconut
2 1/2 C evaporated milk
1 C raisins soaked in 1/2 C coconut rum

Spread butter on each slice of bread
Place bread in a buttered 2 quart casserole, overlapping the slices

Beat eggs and sugar in a large bowl
Add:
pineapple
coconut
evaporated milk
raisins
Blend Well

Pour mixture over the bread getting it in between the slices
Let it soak in for about 15 minutes
Squish ( i think that's a word) the slices so they get well soaked in the egg mixture
Place the casserole dish in a roasting pan with boiling water coming 1/2" up the sides of the dish

Bake at 350 degrees for 45 minutes
Remove the dish and cool

Serve with Rum Sauce

Here's my favorite rum sauce recipe: ( I keep any leftover sauce in the refrigerator, in a canning jar with a tight lid )

Coconut Rum Bread Pudding

1 C granulated sugar
1/2 C butter, melted
1 egg, beaten
1/4 C coconut rum ( for Christmas Puddings I use regular rum) My favorite is Mount Gay from Barbados
1 tsp vanilla

In a saucepan, heat:
sugar
butter
whisk in the egg
whisk until completely blended and sugar has melted
Remove from heat
Whisk in the coconut rum
Return to a simmer and continue whisking constantly until it thickens

Remove from heat
Whisk in the vanilla

Serve warm or cold over the individual serving of pudding

Enjoy!
Peace in the Kitchen!

Another original recipe using Hatch Green Chiles!

Hatch Chile Pineapple Bread Pudding:

1 1/2 C drained pineapple chunks
1 C diced fresh hatch chiles
3/4 C brown sugar
1/2 C coconut rum
vegetable cooking spray
1 - 9"X13" baking pan

3 C milk
1/2 C brown sugar
1 TBS molasses
2 TBS minced candied ginger
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
5 egg whites
2 eggs
8 C 1/2" cubed baguette bread

In a bowl, combine:
pineapple
3/4 C brown sugar
hatch chile
rum
Toss to coat well
Pour into the baking pan sprayed with vegetable spray

Place bread in a single layer on a cookie sheet pan
bake at 325 degrees for 15 minutes, until toasted

In a large bowl, combine:
milk
1/2 C brown sugar
molasses
ginger
all of the spices
egg whites
eggs
Whisk together well
Add bread and toss gently
Set aside for at least 15 minutes

Spoon over the pineapple
Bake at 325 degrees for 35 minutes or until set

Serve warm or at room temperature with the Hatch Chile Rum Sauce.

Rum Sauce:

1 C sugar
1/2 C butter, melted
2 TBS minced roasted hatch chiles
1 egg, beaten
1/4 C coconut rum
1 tsp vanilla

In a saucepan, heat:
sugar
butter
hatch chile
whisk in the egg
continue whisking until sugar has melted
remove from heat and whisk in coconut rum
return to simmer until thick
whisk in vanilla

Pour sauce over bread pudding

Enjoy!
Peace in the Kitchen!


This is a Traditional British Dessert.
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!

Lemon Blueberry Bread Pudding with Lemon Sauce:

Preheat the oven to 325 degrees

4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted

1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.

In a large mixing bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Lemon zest
Whisk Well

Add:
Bread
All of the blueberries
Stir to combine well.
Add, Melted Butter.

Allow bread to soak for 30 minutes.

Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).


Homemade Lemon Sauce:

3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter

In a Saucepan over medium heat:
Sugar
Cornstarch
Salt
Whisk Well.

Add boiling Water, stirring constantly until thick and clear.

Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.

Serve warm over Lemon Blueberry Bread Pudding.

Enjoy!
Peace in the Kitchen!

This is such a great Texas dessert. I've included my personal recipe for Jalapeño Cranberry Cornbread that's used in this recipe and the recipe for Whiskey Sauce.

Jalapeño Cranberry Cornbread Pudding.

Here's what you'll need:
1 recipe of my Cornbread. (to follow)
1 recipe of Whiskey Sauce (to follow)
For the Pudding:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish sprayed with a non stick vegetable cooking spray.

Jalapeño Cranberry Cornbread Recipe:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet

2 TBS Vegetable Oil and 2 TBS Butter

3 C Marie Callender's Cornbread Mix ( if you don't have Marie Callender's available, make your favorite Cornbread batter and add Jalapeño, Cilantro and Dried Cranberries to the batter.)

1 1/2 C Water

3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.

1/2 C Dried Cranberries

Melt Butter and Oil in the Skillet, in the preheated oven.

In a bowl:

Mix Cornbread mix and Water, blend well.

Fold in the Jalapeno/Cilantro Paste and Cranberries.
Pour the batter into the heated skillet and bake for 45 minutes 

Pudding Recipe:

1 C  (2" cubes) of the prepared Jalapeño Cranberry Cornbread
8 TBS  Butter
2 C Heavy Cream
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 TBS Vanilla
1 1/2 tsp Salt
5 Large Eggs

In a Saucepan on medium - high heat:
Melt Butter and cook until begins to turn golden brown.
Remove from heat
Add:
Heavy Cream
Whisk well.
Add:
Granulated Sugar
Brown Sugar
Vanilla
Salt
Whisk until both Sugars dissolve.
Add:
Eggs
Whisk until incorporated.

Spoon the Cornbread cubes into the baking dish.
Pour the batter over the Cornbread.
Bake covered for 30 minutes.
Uncover and continue to bake for 30 minutes more.
Remove the dish to a rack to cool for 10 minutes.

Serve with Whiskey Sauce.

Whiskey Sauce:
1 1/2 C Granulated Sugar, divided
1/4 C Water
1/2 C Heavy Cream
8 TBS Butter, cubed
1/4 C Whiskey
1/4 tsp Salt
1/4 tsp Nutmeg
1 Large Egg

In a Saucepan on medium-high heat:
1 C Sugar
Water
Cook 3 minutes, stirring constantly.
Continue cooking for 10 minutes, without stirring.
Remove from heat.
Add:
Cream
Butter
Whiskey
Salt
Nutmeg

In a  large heatproof bowl:
Egg
1/2 C Sugar
Whisk well.
Slowly whisk Cream Sauce into the Egg mixture.
Return to Saucepan and reheat for 2 minutes, stirring constantly until it begins to thicken.
Drizzle over individual servings of the Pudding.

Enjoy!
Peace in the Kitchen!

Apple, Cinnamon, Raisin Bread Pudding

I've made the same Bread Pudding recipe since the early 70's. It's basic and it's my favorite. It's posted on the blog. I never thought I would ever make another one.
It's Fall, the weather is getting cooler and Apples are abundant. I decided to create this Fall Bread Pudding. I took parts of my original recipe and added to it, adapting it to create this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" pan
3 TBS of Butter
Make a Cinnamon/Sugar mixture with 1/4 C Granulated Sugar and 1 TBS Cinnamon in a small bowl and set aside.

2 C Heavy Cream
2 C Whole Milk
1 C Granulated Sugar
1 C Brown Sugar
6 Eggs
2 TBS Vanilla
1 TBS Cinnamon
1 Day Old Baguette , 1/2" slices
1 C Golden Raisins
1/2 pound of Jonagold Apples. Peeled, Cored and roughly chopped.

Place the pan in oven with the 3 TBS of Butter , melt the butter and brush the pan evenly on the bottom and sides.
Leave the pan in the oven.


In a large mixing bowl:
Mix Bread and Milk by hand
Add all other ingredients.
Pour the mixture in the pan.
Sprinkle evenly with Cinnamon/Sugar Mix.
Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
The juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.

Enjoy!
Peace in the Kitchen!


Breakfast Cinnamon Bread Pudding with a Crumble Topping:

I happen to love Bread Pudding and I have my favorite recipe posted on the Blog. I reposted it at the end of this recipe.
I also have a recipe for Overnight Christmas Morning French Toast. This recipe is another favorite to serve on Christmas Morning. It's also reposted at the end.

Here's what you'll need:
Preheat the oven to 350 degrees the morning after refrigerating the pudding and crumble.
1 - 9" X 13" casserole dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 loaf of a really good Pain de Campagne (country bread, preferably day old. Cut into cubes.
8 Eggs
2 1/2 C Half and Half
3/4 C Granulated Sugar
2 TBS Vanilla

Crumble:

1/2 C Flour
1/2 C Dark Brown Sugar
1 tsp Cinnamon
1/4 tsp Salt
8 TBS Butter, cold and cubed.

Spread the bread cubes evenly in the dish.

In a large mixing bowl:
Eggs
Half and Half
Granulated Sugar
Vanilla
Whisk well and pour evenly over the Bread.
Cover the dish with plastic wrap and refrigerate overnight.

In a small mixing bowl:
Flour
Brown Sugar
Cinnamon
Salt
Whisk well.
Cut in the Butter with a Pastry Blender to create a crumble.
Cover with plastic wrap and refrigerate overnight.

In the morning:
Evenly sprinkle the crumble over the pudding.
Bake 45 - 60 minutes. The tops should be golden brown.

Just before serving, dust with Confectioner's Sugar.
Serve individual servings with warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

• Another Best of the Best Recipes.
  I've had this recipe since the early 70's.
  It's the only Bread Pudding I make.
  
  
  Terry's Bread Pudding:
  
  
  1 Baguette, sliced
  1 Quart of Milk (4C)
  3 eggs, beaten
  2 C Sugar
  2 TBS Vanilla
  3 TBS Butter
  1 C Raisins
  
  
  Mix Bread and Milk by hand
  Add all other ingredients except the Butter
  Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
  Pour the mixture in the pan and Bake for 45 minutes
  
  
  Another option is to bake the Pudding in Muffin Tins lined with paper cups.
  If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
  Spray the paper cups with a vegetable cooking spray.
  Bake at 350 degrees for 30 minutes.
  
  
  Serve with The Queens Sauce:
  1 Pint Heavy Cream
  3 Eggs
  1/2C Sugar
  1/2 tsp Vanilla
  1 C Brandy or Whiskey
  
  
  In the top of a doubler boiler,  place the Cream and Eggs and whisk well
  Add Sugar and Vanilla
  Stir constantly for 10 minutes
  Slowly add the Brandy or Whiskey and whisk until incorporated
  
  
  Here's another Whiskey Sauce :
  
  
  In a sauce pan, over medium low heat:
  1/2 stick of butter
  THe juice of 1 lemon
  1 C apple cider
  1/2 C brown sugar
  a pinch of salt
  1 C Bourbon Whiskey
  
  
  Cook to reduce to 1/2
  Serve on the side with Bread Pudding.
  
  
  Enjoy!
  Peace in the Kitchen!
  
  
  This is one of our favorite Christmas Morning Recipes.
  
  Overnight Christmas Morning French Toast:
  
  1 (8oz) package of Cream Cheese
  12 day old Croissants
  18 Eggs
  1 1/2 C Heavy Cream
  1 TBS vanilla
  1/2 tsp Nutmeg
  1/2 tsp cinnamon
  1 stick (8TBS) of Butter + additional for greasing the pan
  Pure Maple Syrup
  Confectioner'sSugar
  
  Heavily butter a 9"X13" casserole dish.
  Slice Croissants in half, horizontally.
  Layer them cut side up in the dish.
  Drop pieces of Cream Cheese in between the layers.
  
  In a bowl:
  Eggs
  Heavy Cream
  Vanilla
  Nutmeg
  Cinnamon
  Whisk Well
  Pour ove the Croissants.
  Bake at 350 degrees for 45 minutes to 1 hour.
  Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.
  
  Enjoy!
  Peace in the Kitchen!
  
  
  

  One of my favorite Savory Bread Pudding recipes is on my Blog, Asparagus Bread Pudding. I happen to like Savory Bread Pudding. I also have my Best of the Best Dessert Bread Pudding and it's the only one I ever make. I've been making it since the early 70's so I consider it to be vintage.

  
  

  

  
  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  
  

  

  
  

  
  

  
  

  

  
  

  
  

  
  

  
  

  

  
  

  
  

  

  
  

  
  

  

  
  

  
  

  
  

  

  
  

  
  

  
  

  

  
  

  Savory Vegetarian Bread Pudding

  
  

  Here's what you'll need:

  Preheat the oven to 350 degrees.

  1 - 11" X 7" casserole dish sprayed with a vegetable cooking spray.

  
  

  1 pound of Swiss Chard, coarsely chopped.

  6 large Eggs, beaten

  1 C Whole Milk

  2 tsp Dijon Mustard

  1/4 tsp Salt

  3/4 tsp Pepper

  3 C of 1" cubed Ciabatta Bread, crust on.

  2 C freshly grated Gruyere, Emmenthal or Swiss Cheese, divided.

  1 - 8oz. package of fresh sliced Mushrooms

  1 Red Bell Pepper, diced.

  1/2 C Diced Onion

  1 tsp Minced Garlic

  2 TBS Olive Oil

  
  

  In a large mixing bowl:

  Eggs

  Milk

  Dijon Mustard

  Salt

  Pepper

  Whisk well.

  
  

  Add:

  Bread

  1 C Cheese

  Mix well with your hands.

  
  

  In a skillet on medium high heat:

  Oil, heat first

  Add:

  Mushrooms

  Bell Pepper

  Onion

  Garlic

  Sautée 8 - 10 minutes.

  Add:

  Swiss Chard and continue to cook for 2 minutes.

  Transfer to a mixing bowl to cool slightly.

  Fold into the Egg mixture, by hand.

  Pour into the casserole dish.

  Top with remaining Cheese.

  Bake for 35 - 40 minutes. The center should be set.

  Remove to a rack to cool for 5 minutes.

  
  

  NOTE:

  The Pudding can be baked in small Sugar Pumpkins for Thanksgiving.

  Cut out the top of the Pumpkins, reserve for baking.

  Clean out the inside of the Pumpkins.

  Fill each one with the Pudding.

  Place on a Sheet Pan or in a Roasting Pan and bake as directed above.

  Transfer to a rack to cool 5 minutes.

  Replace the top for presentation.

  
  

  Enjoy!

  Peace in the Kitchen!

  
  

Nutella Charlotte

This recipe requires the use of a Charlotte Mold. I've had one for over 35 years that I only use for Julia Child's Corn Timbale. I make it every year for Christmas. I have an additional one that is only used for desserts such as this Nutella Charlotte.
This recipe calls for a Charlotte Mold approximately 6" in diameter.
You can line the Mold with Plastic Wrap to make it easier to un mold. (It's not necessary but I recommend it.)

Nutella Charlotte

2 C Whole Milk, divided.
4 tsp Cocoa Powder
1/4 C Granulated Sugar
1 package of Lady Fingers
2 C Cold Heavy Cream
1/4 C Confectioner's Sugar + additional for Dusting.
Nutella

In a Saucepan on low heat:
1 C Milk
Heat just to a simmer to warm it a bit.

In a small bowl:
Cocoa Powder
Granulated Sugar
Whisk well.

Add the warmed Milk.
Whisk well.
Add:
Remaining Cup of Milk.
Whisk again.

Immediately moisten just enough Lady Fingers and cover the bottom and sides of the Mold.
Press them firmly against each other to make it easier to un mold.
You'll need additional ones later.

In a large bowl with an electric hand mixer:
Beat Cream until soft peak.
Gradually add Confectioner's Sugar
Beat to stiff peak.
Gently fold in Nutella by hand using a Silicone Spatula.

Spoon some of the Whipped Cream halfway up the center of the Mold.
Soak additional Lady Fingers in the Milk and layer on top of the Whipped Cream.
Add remaining Whipped Cream.
Cover with Plastic Wrap and refrigerate for 12 hours.

Un mold the Charlotte onto a serving platter.
Dust with Confectioner's Sugar just before serving.

Enjoy!
Peace in the Kitchen!

Nutella Croissants

This recipe is quite simple.

I start with Pillsbury Refrigerated Crescent Dough.

Roll out the Pastry on a lightly floured surface.

Cut and separate the individual Croissants.

Spread each one with a thin layer of Nutella.

Sprinkle each one with chopped Hazelnuts that have been toasted. ( I toast the Hazelnuts in a Cast Iron Skillet on the Stove)

Roll from the widest end to form the Croissants.

Brush each one with an Egg Yolk Glaze. ( Well beaten Egg Yolks that have been set aside in a small bowl)

Bake in a 350 degree preheated oven for 20 minutes.
Remove the pan to a rack to cool for 5 minutes.
Transfer to a serving platter.
Dust each one with Confectioner's Sugar.

Enjoy!

Peace in the Kitchen!

Nutella Breakfast Crescent Roll Ring

We made a Nutella Christmas Tree this year for the Holidays. Although it was delicious, it was a bit daunting to make for the first time. It was time consuming. Here's the same flavor in an easier version
The amount of Nutella and Hazelnuts is your choice so I didn't add any amounts in the recipe. This is an adaptation of a recipe from Pillsbury.

Here's what you'll need:
Preheat the oven to 375 degrees.
A Sheet Pan lined with Parchment Paper.

1 can of Pillsbury  Crescent Recipe Creations Seamless Dough
A jar of Nutella
Toasted and chopped Hazelnuts
1 Egg, beaten
Confectioner's Sugar

On a flat work surface:
Roll out the dough to a 13" X 8" Rectangle with the Longest Side facing you.
Spread a good amount of Nutella ,evenly over the Dough, leaving a 1/4" edge on all 4 sides.
Sprinkle evenly with Chopped Hazelnuts.
Roll the Dough from the longest side, as tightly as you can.
Pinch the Dough to seal it along the length of the roll.

Transfer to the Sheet Pan with the seam side down.
Slice the roll in half lengthwise with a sharp Chef's Knife.

Keep the cut sides up and twist the two halves together.
Shape into a ring and pinch the ends of the Dough together.
Brush the entire ring with an Egg wash.

Sprinkle with additional Hazelnuts.
Bake 20 - 25 minutes. Watch carefully to make sure it turns golden brown and doesn't burn.

Remove the pan to a rack and cool for 5 minutes.
Transfer the Ring to a Serving Platter.
Just prior to serving, dust the Ring with Confectioner's Sugar.



Enjoy!
Peace in the Kitchen!

Upside Down Sweet Onion Cornbread Baked in a Cast Iron Skillet

I just received this recipe from a Blog that I follow and I'm one of their administrators. This sounds delicious. We love Vidalia Onions and Cornbread. I've adapted the recipe to make it my own.



Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 10" Cast Iron Skillet

3 Vidalia Onions, slice two of them 1/4" slices and leave the slices intact. Roughly chop the third one.
4 TBS Onion
2 TBS Butter
2 TBS Vegetable Oil
1 1/2 C Cornmeal
1 C Flour
1 tsp Salt
1/3 C Granulated Sugar
1 TBS Baking Powder
4 Eggs, beaten.
16 oz. Small Curd Cottage Cheese


In the Cast Iron Skillet:
Butter
Oil
Heat in the oven, as it preheats, until the butter is melted.
Swirl the Butter and Oil to coat the skillet. Brush to coat the sides.

Add:
Onion Slices
Fit them all into the bottom of the pan.

In a medium mixing bowl:
Cornmeal
Flour
Sugar
Salt Baking Powder
Whisk well.

In large mixing bowl:
Eggs
Cottage Cheese
Whisk well.
Add:
Cornmeal mixture.
Stir by hand to combine well.
Fold in the Chopped Onion by hand.

Pour the Batter into the Skillet.
Bake 25 - 30 minutes.

Remove the Skillet to a rack to cool for 10 minutes.
Run a paring knife around the edge of the Skillet.
Place a large serving Skillet over the top of the Skillet and carefully invert the Cornbread onto the Skillet. The Onions on the bottom make a great presentation for serving.

Serve warm.

Enjoy!
Peace in the Kitchen!

Egg Nog

I have several recipes for homemade Egg Nog. I recently saw this video for a new Egg Nog recipe and I think this could be my favorite one. I decided to post the link to a video showing how to make it. This Egg Nog mixture is prepared by heating the base. I've never used this method. I think this may be the best homemade Egg Nog I've ever seen.
I hope all of you that love Egg Nog as much as I do will try this.
In the video the recipe is doubled.

https://youtu.be/LBAM9PR1DIQ


In the Video the following recipe was doubled:

4 C Whole Milk
2 C Heavy Cream
2/3 C Granulated Sugar
6 Egg Yolks
A Pinch of Salt


6 TBS Granulated Sugar
6 Egg Whites

1 tsp Nutmeg
2 tsp Vanilla


In a Saucepan on medium heat:
Milk
Cream
Heat just until warm.

In a mixing bowl:
2/3 C Sugar
Egg Yolks
Salt
Whisk well until the Yolks are creamy and pale yellow.

Ladle a bit of the warm Milk into the Egg Yolks.
Whisk constantly until well combined.
Add the Yolk mixture back to the Saucepan.
Heat until it reaches 160 degrees using a Candy Thermometer.
Remove from the heat.
Allow to cool completely.

In a large Copper or Stainless Steel Bowl, or a Stand Mixer with a Whisk Attachment:
Egg Whites
6 TBS Sugar
Beat to Soft Peak.

Stir the Nutmeg and Vanilla into the Milk/Egg base.
Fold in the Egg Whites until well combined.
Cover and refrigerate until ready to serve.


Enjoy!
Peace in the Kitchen!