Tag: Bread Pudding

Bread Pudding with Peanut Butter-ROOT Sauce and Sliced Bananas

I have wanted to make bread pudding for a long time. But I’ve been too lazy to actually search for inspiration. So when the “How to Cook Like A Top Chef” cookbook literally showed up on my door step containing a recipe for Chocolate-Peanut Butter Bread Pudding, I knew it was time for me to finally make the delicious treat. I actually made this for a really decadent breakfast over the weekend, a little treat for making it through a long week.
Ingredients: (serves 2)
(adapted from Ash & Ashley’s Chocolate-Peanut Butter Bread Pudding)
3 eggs
1/2 cup honey
1 1/2 cups heavy cream
2 brioche knots, cut into cubes (I got 9 cubes per knot)
1 cup mini chocolate chips
1/2 can sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 oz ROOT liqueur
1 banana, sliced

Begin by whisking together the eggs and honey vigorously until combined and fluffy.
 
In a pot, add 1 cup heavy cream over medium heat until it begins to bubble lightly. Reduce the heat to low.  Add a little bit of the warm cream to the egg/honey mixture, whisking vigorously so that the eggs don’t curdle. (This is called tempering). Add the egg mixture to the pot with the remaining cream, whisking constantly until thickened, about 5 minutes. Remove from heat.
Prepare the brioche rolls, cutting into cubes.  I bought the rolls at Trader Joe’s, they are the perfect size for individual servings of bread pudding.
Add the bread cubes and the custard to a large bowl, stirring lightly to coat.  Add the chocolate chips.  Allow to sit for at least a half hour at room temperature. If planning ahead, you can do up to this step the night ahead of time and allow the bread to soak overnight.
Preheat your oven to 350 degrees. Add the bread mixture to a loaf pan.  Place the loaf pan into a cookie sheet with sizes. Add hot water into the cookie sheet so that the entire bottom is covered.
Cook for 40 minutes or until a knife inserted into the center comes out clean. Remove from the oven and allow to cool.
While the pudding is cooking, make the sauce.  Add 1/2 cup cream and the condensed milk to a pot over medium heat.
When it bubbles, reduce to low and whisk in the peanut butter, ROOT, and vanilla extract.  ROOT is a flavored liqueur that slightly resembles the taste of root beer. I made an awesome chocolate cake with it before so I thought it would work great in a sauce for bread pudding. You can read my post and more information on ROOT here. (If you’re making this for kids, feel free to just omit the ROOT.)
Whisk until smooth. If you want it a bit thinner, add more cream.
Spoon the sauce over the bread pudding while still warm. Top with banana slices.
What an absolutely delicious bread pudding. I can’t believe I ate this for breakfast, but I’m not ashamed either, it was amazing! I’m glad I only made a serving each for my boyfriend and I, or I’d eat this all day!
I had some of the sauce left over, which I plan on saving for ice cream!
The flavors work really well together in this dish (and how could they not??): chocolate, peanut butter, banana, with a hint of root beer at the end.

Stuffed Pumpkin with Cranberry Raisin Bread Pudding

When I came across the title of this recipe, I was intrigued. I wasn’t sure if this would actually be a success, but it sounded so interesting I had to give it a try. So behold, Stuffed Pumpkin Cranberry Raisin Bread Pudding.

Ingredients:
1 pie pumpkin, about the size of your hand
1 stick of butter (1/4 cup) plus 1 teaspoon butter, melted and divided
1 teaspoon brown sugar
1 large egg
1/4 cup sugar
1/3 cup half and half
1/3 chopped pecans
1/2 a raisin bread loaf, cut into smaller pieces
1/4 cup fresh cranberries
Lemon-Vanilla Sauce, to taste
1 vanilla bean, split
1/2 cup water
1/4 cup sugar
1 tablespoon cornstarch
A pinch of salt
1 teaspoon butter or margarine
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice

 

Preheat your oven to 350 degrees. Add the butter to a pot over low heat to melt. Cut off the top of the pumpkin. Reserve the lid.

 

Scoop out the pumpkin seeds and pulp.

Brush the inside of the pumpkin with 1 teaspoon melted butter. Sprinkle with 1 teaspoon brown sugar.

 

Cut the bread into similar sized pieces.

Top with the lid. Add the egg, sugar, half and half, pecans, raisin bread loaf pieces, and the remaining melted butter to a bowl and stir to combine.

 

 

Pour the pudding mixture onto a cookie pan sprayed with cooking spray. Add the pumpkin to the cookie sheet as well.

 

 

Bake the pumpkin and bread pudding for 25 minutes. Allow to cool enough to handle and add the bread pudding to the pumpkin.

 

 

While the pumpkin and bread pudding are baking, make the lemon-vanilla sauce. Split the vanilla seed down the middle.

 

Add vanilla bean, water, corn starch, sugar, and salt to a saute pan over medium heat. Stir until smooth and thickened. Add the butter, lemon zest, and lemon juice. Stir to combine. Remove from heat when the mixture is warm.

 

Pour the lemon-vanilla sauce over the bread pudding as desired.

Have you ever been in possession of a recipe that is so good that you almost don’t want to share it? Well, this is one of those recipes. It took a lot of internal debating before I finally decided to share this recipe with you. (Yes, it is that good).

 

 

The bread pudding is sweet and slightly toasted, adding a little bit of a crunch to the dish and the cranberries add a pop of tanginess. The lemon-vanilla sauce is citrusy and sweet at the same time.

 

 

But the best part is that the nifty presentation has an additional enhancement: you can eat the pumpkin! Yay!

 

The pumpkin roasts and softens in the oven, making it easy to scrape away at it bite by bite.
You can make this recipe in individual sizes if you’re really looking for a dessert presentation that wows. Just use smaller pumpkins and distribute the bread pudding among them.

 

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