Cinnamon Bun & Apple Upside Down Bread Pudding

 

If you do not have an oven-proof skillet for this recipe, I used a 10" cast iron skillet, then you can saute the apples and dump them into a 10" round cake pan.

Ingredients

2 cans cinnamon buns
2 C apples, cored, peeled & chopped
2 tsp. ground cinnamon
1/2 c butter
3/4 c packed brown sugar
4 eggs
1/2 c heavy cream
1 T pure vanilla extract
1/2 c raisins (optional)
3 T pure maple syrup & more for serving
French Vanilla ice cream (optional)

Preheat oven to 375*.   In a 10" oven-proof skillet, melt butter and brown sugar; add cinnamon and apples (and raisins, if using); saute over medium heat, stirring occasionally until apples are soft, approximately 10 minutes.

Cut cinnamon rolls into quarters.  Place them over the apple mixture.

In a medium bowl, add eggs, heavy cream and vanilla.  Whisk until well blended.  Pour over apples & cinnamon buns.

Bake for 25 - 35 minutes, or until bubbly, and cinnamon bun pieces are baked through.  Cool on a wire rack for 10 minutes, then turn upside down onto a plate while holding the place over the pan.  Drizzle with maple syrup.  Serve warm with a scoop of vanilla ice cream if desired.  Drizzle with more maple syrup.

Enjoy!

Simple Bread Pudding w Butter Rum Sauce

This recipe incorporates all the main components of french toast, so feel free to serve it for breakfast with some maple syrup instead of butter rum sauce if you prefer.

Ingredients
1 c dark and/or golden raisins
1/4 c dark or spiced rum
1 loaf of French bread, 1 day old and cubed
1 qt. whole milk, or coconut milk (can also use half and half)
3 T butter, melted
3 eggs
2 c granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp Kosher salt
1 tsp. vanilla extract

Butter Rum Sauce
1 stick of butter
1 c sugar
1 egg
2/3 c dark or spiced Rum

Soak the raisins in the rum for 1-2 hours.

In a large bowl, add the bread. Pour all the milk over top and let soak. Set aside.
In a medium bowl add eggs, sugar, vanilla, spices & salt. Set aside.

After the raisins are done soaking, pour the melted butter into a 13x9 pan and using a pastry brush, spread across bottom and up sides.  Next, pour the egg mixture into the bread mixture. Drain the raisins and stir into mixture. Dump entire mixture into the prepare pan, and bake for 35-40 minutes or until the top is lightly browned and the bread starts to pull away from the sides. Make sauce.

Add all sauce ingredients to a sauce pan and cook over medium heat, whisking continuously until it thickens slightly more. Do not allow to simmer or boil as that could curdle your sauce.  Pour a little of the sauce over individual servings of bread pudding on the plate.

Remember: This also makes an excellent French Toast Casserole served with maple syrup. Another variation would be to serve as a sweet treat topped with store bought caramel sauce.

Enjoy!

Lemon Pudding Cakes

These are phenomenal! I would make them again and again. Lemon lovers unite!  If this doesn't satisfy the lemon craving in you, nothing will.

Ingredients

4 T unsalted butter, melted, plus more for the ramekins
1/4 c unbleached all-purpose flour
1/8 tsp fine sea salt
1 cup granulated sugar, divided
2 T grated lemon zest, plus 1/3 c fresh lemon juice
3 large eggs, separated, plus 1 large egg yolk
1 1/2 c buttermilk
Confectioners' sugar for dusting

Position a rack in the middle of the oven and preheat to 350*. Butter four 4-inch ramekins.

Whisk together flour, salt, and 3/4 c granulated sugar in a bowl. Add butter, lemon zest, lemon juice, and four egg yolks and whisk until smooth. Whisk in buttermilk.

Whisk three egg whites on medium-high speed with an electric mixer until frothy. Gradually add remaining 1/4 c granulated sugar and continue to whisk until stiff peaks form.

Gently fold beaten egg whites into lemon mixture. Divide batter among the prepared ramekins. Place the ramekins in a roasting pan. Transfer to the oven and carefully add enough hot water to come halfway up the sides of the ramekins.

Bake until set around the edges but still jiggly in the center, and until tops are lightly browned, 35 - 40 minutes. Transfer the ramekins to a wire rack. Cool completely. Chill in the refrigerator about 2 hours.  Before serving, dust the tops with confectioners' sugar.

Recipe adapted from Country Living magazine.

No-Bake Banana Pudding

After several hours in the refrigerator, the vanilla wafers will become very soft and will blend into the cream mixture.  If you prefer the a harder cookie, replace the vanilla wafers with shortbread cookies. I used Keebler brand for this recipe.

Ingredients

4 bananas, sliced
3 cups whole milk
1 box Nilla Wafers
2 small boxes instant French Vanilla Pudding
1 8 oz. pkg. cream cheese
1 14 oz. can sweetened condensed milk
1 12 oz. container Cool Whip

Line the bottom of a 13 x 9 dish with 1/2  of cookies.  Layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. In a separate bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Ad the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate at least 4 hours or overnight.

Pumpkin Rice Pudding with Pecan Praline Topping

This is comfort food for sure.  I do not like anything where the pumpkin flavor is overpowering, and this dessert has just the right amount.  The sweetness, and the flavors from the vanilla bean and orange zest are not masked by the taste of pumpkin, yet it comes through, albeit subtly, as well as the spices; all in a delicate, but very flavorful dessert. 

Ingredients

2 cups short-grain or Arborio rice

4 cups half-and-half
1 cup whole milk 

1 cup evaporated milk
1 cup sugar
1/2 vanilla bean, split lengthwise
1 tsp grated orange zest
1/4 cup orange juice
1/4 tsp kosher salt
1 cup canned pumpkin 

1/4 tsp cinnamon

1/8 tsp each of nutmeg, cloves & ginger

1/2 cup golden raisins

Sweetened Whipped Cream (optional)

Cinnamon (optional)

Praline Topping:

3 T evaporated milk

1 T butter

1/4 cup dark brown sugar

1/4 tsp kosher salt

2/3 cup chopped pecans (I like to toast mine first)

In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat. Discard the vanilla bean. Stir in the pumpkin, spices & raisins.  In the meantime, prepare the topping.  Add evaporated milk, butter, brown sugar & salt to saucepan.  Heat over medium heat 1-2 minutes or until butter is melted and sugar is dissolved.  Remove from heat and toss in pecans.  Stir until pecans are coated.

Serve pudding warm, and spoon praline pecans on top.  Add a dollop of whipped cream sprinkled with cinnamon, if desired.

Autumn Apple Bread Pudding w Easy Caramel Sauce

Ingredients

8 c day old bread, cubed
6 large eggs
2 c half and half
1/2 c buttermilk
3/4 c brown sugar
2 T boiled cider (King Arthur Flour), optional
3/4 tsp ground cinnamon
1-1/2 tsp vanilla bean paste
1/2 tsp salt
1/2 c dark raisins
1 Granny Smith apple, peeled cored and chopped
1/2 c chopped toasted pecans

Caramel Sauce:
1/2 c packed brown sugar
1 c heavy cream
2 T butter
1/2 tsp vanilla
1/4 tsp course salt

Preheat oven to 375*.  Butter a round 2-quart casserole dish or spray with a cooking oil, or 8 oven-proof single serving bowls.  Place on a cookie sheet.  Set aside.

In a large bowl place cubed bread, In a separate large bowl combine eggs, half and half, buttermilk and whisk until blended. Add brown sugar, boiled cider (optional), cinnamon, vanilla bean paste and salt and continue whisking until incorporated.  Pour over bread.  Add raisins, chopped apple & pecans. Stir to combine.  Pour into greased dish(es). Bake for 30 minutes or until browned on top and custard is set. If using individual dishes, reduce baking time to 20 minutes, check for doneness and add a couple minutes at a time as necessary.

Make caramel sauce: Combine brown sugar, cream & butter into medium saucepan.  Stir over medium heat until blended.  Continue to cook, stirring occasionally, until mixture begins to thicken. Remove from heat and add vanilla and salt.  Serve with warm bread pudding.

Heavenly Fruitful Delight

This is a very refreshing delight that can be served as dessert or an alternative to fruit salad.  I love all the flavors mingling together, and is this is one of those things that I cannot get enough of.  Just love this as a nice change from the rich, decadent desserts I gravitate to.  Tip:  The longer you chill it, the more the flavors will marry for a better result.  I would suggest a minimum of 2 hours, although you could certainly serve it earlier if temptation gets the best of you!

Ingredients:

1 8 oz. pkg. cream cheese, softened
1 20 oz. can crushed pineapple, undrained, yes UNdrained

1 20 oz. can chunk pineapple, drained
1 11 oz. can Mandarin oranges
8 oz. fresh blueberries
1 3.5 oz. pkg. vanilla INSTANT pudding, dry
8 oz. container of non-dairy frozen topping, thawed
1/2 c chopped pecans (I prefer to toast them first)

In a large bowl combine cream cheese with undrained crushed pineapple until well blended.  Add in chunk pineapple, oranges and dry pudding.  Stir until combined.  Fold in non-dairy topping and pecans.  Chill until ready to serve!

Note: Feel free to add other types of fruit.  You can omit the blueberries, but the pineapple & oranges are necessary to obtain the best flavor.

Adapted from my Aunt Nancy's recipe.





Have a delightful day!

Sticky Toffee Pudding

This dessert is always such a big hit.  Nothing better than individual little cakes rich with dates & pecans & maple syrup, and then smothered in a buttery toffee sauce, served warm.  mm mm mm  This is a typical British confection, and served in many local Irish Pubs and well as those pubs located in Ireland.  I thoroughly enjoyed this dessert 3 times in my 7-day visit to Southern Ireland.  My version tastes just as good (maybe a wee bit better!).  This is a great dessert for fall, and also for the holidays.  For small, intimate gatherings I make it in individual ramekins, and for larger crowds I make it in a 13x9 pan.  Heavenly either way.

Ingredients:

Nonstick cooking spray
5 ounces pitted dried dates
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground nutmeg
Pinch of cloves
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cups light-brown sugar
2 large eggs
3 tablespoons molasses
3 tablespoons medium amber maple syrup
1 teaspoon pure vanilla extract
1 1/4 cups coarsely chopped toasted pecans
FOR MAPLE TOFFEE SAUCE
1/2 cup (1 stick) unsalted butter
1/2 cup light-brown sugar
1/4 cup medium amber maple syrup
1/2 teaspoon coarse salt
1 teaspoon vanilla
1/2 cup heavy cream
Unsweetened whipped cream, for serving

Preparation

Maple Toffee Sauce

1. Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use.

Upside-Down Sticky Toffee Pudding

1. Preheat oven to 350 degrees with a rack in the middle. Spray one 8-inch by 3-inch cake pan with nonstick cooking spray; set aside.
2. Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
3. In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, cloves.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
5. Pour 1/2 cup maple toffee sauce into the bottom prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center of each comes out clean, about 55 minutes.
6. Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around the edge cake pan and invert onto serving platter. Immediately pour additional sauce over cake; let cool slightly. Serve warm with whipped cream.

13x9 pan version I made for Christmas

Serve with a spot of tea!

Banana Bread Cobbler

Ingredients:
1 1/2 c self-rising flour
1 c granulated sugar
1 c milk
1/2 c butter, melted
3/4 c packed light brown sugar
1/2 c butter, softened
1 c old-fashioned oats
1/2 c chopped pecans
4 ripe medium bananas, sliced
Vanilla ice cream & caramel topping, if desired

Preheat oven to 375*F. Spray 11x7 pan with cooking spray.
In medium bowl, mix 1 cup of the flour, sugar and milk with whisk just until blended. Stir in melted butter. Pour batter into pan.

In small bowl mix brown sugar, remaining 1/2 c flour and the softened butter with fork until crumbly. Stir in oats and pecans. Arrange banana slices over batter; sprinkle with oat mixture.
Bake 50 - 55 minutes or until golden brown and bubbly, covering with foil during last 10 minutes to prevent excessive browning, if necessary.  Serve warm with ice cream and drizzle with caramel topping.

Recipe featured in the Betty Crocker Fall Entertaining 2013 magazine.