Old-Fashioned Apple Pudding With Warm Vanilla Sauce

During the fall when our apples are in-season here on the East Coast, I enjoy making a variety of recipes that utilize fresh picked apples. One of my favorites is this recipe that was given to me back in the early 1980's by an elderly woman, who had lived in our community.

What I really like about this dessert is it's nice cinnamon apple flavor along with the warm vanilla sauce...it's the perfect mixture of both. If you have any left-overs, you will want to store them in the refrigerator in a plastic or glass container.

Pudding Ingredients:

2 cups peeled and diced apples
1/2 cup nuts, finely chopped
1/4 cup butter, softened
1 cup granulated sugar
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoon ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, cream together the softened butter with the granulated sugar until creamy and fluffy. Add in the lightly beaten egg until ingredients are combined.

In a large bowl, combine the all-purpose flour, baking powder, cinnamon, nutmeg and salt. Slowly add flour mixture to the butter mixture until all ingredients are well combined. Fold in the diced apples and chopped nuts.

Spray an 8 x 8" baking pan with some vegetable nonstick cooking spray. Pour the pudding batter into the baking pan. Bake in a 350 degree oven for 25 minutes.

Vanilla Sauce Ingredients:

1 tablespoon cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup boiling water
1 tablespoon softened butter
2 tablespoons vanilla extract

In a large saucepan, mix together the cornstarch, granulated sugar and salt. Slowly stir in the boiling water, butter and vanilla extract. Simmer sauce over low to medium heat until it has slightly thickened. (about 10 minutes). Remove from heat and serve over the warm apple pudding.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and trying out vintage recipes. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

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Yummy Yorkshire Pudding

These are my favorite! I just adore these. My mother has to make double every time, just for me! Actually, I have never had better Yorkshire Pudding than my mothers...They are often too large to deal with, too burnt or tasteless. These are absolutely wonderful...You'll never use any other recipe again for Yorkies! ~ Kimberly Edwards :D

Type: Bread

Serve With: Prime rib, gravy, mashed potatoes

Prep Time: ~ 8 min

Cook Time: ~ 30 min

Yield: 12 regular muffin-sized Yorkshire puddings

Ingredients:

1/2 cup Milk - Room temperature if possible

1/2 cup Water - Room temperature if possible

2 large Eggs - Room temperature if possible

7/8 cup Flour

Beef drippings or butter - If you have prime rib drippings, use these to coat bottom of muffin tins.

1 pinch Sea Salt

Instructions:

1. With a hand mixer, beat water, milk, eggs, flour and salt, all of which should be room temperature.

* Tip: It works much better at room temperature!

2. Coat bottom of regular sized muffin pan with beef drippings, if you have them; if not, then use butter.

3. Heat pan in 450 F oven until drippings/butter are sizzling.

4. Pour batter into muffin pan. Should fill 12 muffin parts 1/3 full.

5. Bake in a 425 F oven for 5 min. Then reduce heat to 350 for ~ 15 min.

* Tip: When "Yorkies" are puffed up, golden brown and firm, they are done.

6. Take them out of oven, and let sit for about 2-3 min. Then turn them out, so they do not stick to the pan.

7. Cover with gravy and Enjoy!

***

I love love love these gorgeous, golden puffed Yorkies! Sooo delicious, and you can't just eat one! If you have never tried them, you don't know what you're missing!
My mom's recipe is the best I have ever had! I hope you enjoy this recipe as much as my family does...

Eat Deliciously!

Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!

Discover more Amazing Bread Recipes and Check out Kimberly's Cooking Secrets at: http://www.CookingWithKimberly.com

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Sweet Afternoon Made Healthier With Low Carb Bread Pudding and Other Snacks

You start the day with a well balanced, salutary breakfast and supervene it with a nutritious lunch, happy to be eating right and feeling great thanks to it. But by the late afternoon you're done waiting for evening meal and you reach for a quick desert, telling yourself that a consolidate of pieces of chocolate or a cookie won't do any harm. Unfortunately more often than not it doesn't end on just two minute pieces of dark chocolate or one oatmeal cookie, and what was supposed to be a minute snack before a salutary evening meal turns into a whole sweet meal in itself. A sweet evening meal every once in a while is not bad, it will help with your cravings, as long as you skip the bag of mini chocolate candy bars or a batch of rich brownies and go for treats that are better for you.

For a warm and fruity dessert in place for evening meal try some yummy bread pudding. However, make it with low carb bread, add rich spices like ground ginger, cinnamon and real vanilla, mix in your favorite fruit, like apples, cranberries or raisins. When serving, stop short of pouring rich sauce on it or decorating it with heaps of whipped cream, and instead sprinkle a dash of spices and maybe drizzle just a bit of real maple syrup or honey on top. If you eat your bread pudding still warm, the richness of the flavor and the separate textures will make it so tasty in and of itself that you won't be missing any calorie rich additions.

Bread Pan

If you like the idea of a warm and fruity dessert but are not too fond of it being bread or dough based, your best bet is to light up your grill. Stick your favorite fruit cut up into chunks onto skewers and place on the grill, or if you don't have one, on a cast iron pan or in the oven and keep it just long enough to get the grill marks. Fruit ready this way will taste great, and you can bring more flavor out by adding some nutty spices and serving it with fresh mint leaves on top. For a more filling dish get ready a yogurt dip using a thick, Greek, natural yogurt and mixing it with spices, honey or just the softened fruit.

Some people like their snack soft and gooey, others prefer a bit of crunch. If you like to bite into something crispy, think development pita bread chips by cutting your pita into triangles and tossing it in the oven or skillet until they harden, and making ready a option of yummy dips to go with them. A smooth fruit and yogurt dip, a thick guacamole on a sweet side, home made peanut or almond butter, spicy apple sauce or a banana cream cheese are just some of the dips that will go great with your chips, and the great thing is that if you have any left over, you can all the time grab them the next day for lunch.

Chocolate, candy, cookies, ice cream and all kinds of other sweets are delicious, but if eaten too often they can lead to weight and health issues. That's why if you do have a sweet tooth, turning to more health aware sweet snacks is a must, and if you let your imagination run wild, those good for you snacks will be as yummy as they are sweet.

Sweet Afternoon Made Healthier With Low Carb Bread Pudding and Other Snacks

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Delicious Blueberry or Berry Fruit Bread Pudding Dessert Recipe

If you are tired of berry pies or just want to include more fresh healthful blueberries in your diet here is a fresh recipe idea, and it is so simple to prepare. Use berries that are sturdy and won't wilt when baking, such as blueberries, cherries blackberries, or raspberries.

Fresh healthy, berries, contain many valuable nutrients like vitamins, such as C, and anti-oxidants. Many nutritionists these days recommend including a variety of colorful fruits and vegetables in your daily diet.

Bread Pan

This recipe is so simple, anyone can make it; even an inexperienced cook.

List of Ingredients:
2 cups blueberries (fresh or froze - you may substitute raspberries, blackberries or any sturdy berry - but do not use strawberries). 1/3 cup cornstarch (Optional a pad or 2 of butter on the bottom of the pan if you don't mind the calories.) About 2/3 loaf of French or Cuban or Italian bread (cut into 1 inch cubes) or enough bread cubes to fill your casserole dish. 3 eggs 2/3 cups sugar 2 - 2 1/2 cups of half and half 1 teaspoon vanilla Pancake syrup - flavor of your choice such as maple, blueberry or strawberry.

Directions:

1. Mix blueberries, cornstarch, and sugar and pour onto the bottom of a greased 1 quart casserole dish. (you can also add a pad or 2 of butter to the bottom of the pan at this point, for extra sauce if you don't mind the calories.)

2. After cutting up the bread into cubes pour over the blueberry mixture in the casserole dish.

3. Then whisk the eggs, half and half and vanilla and sugar together and pour over the bread cubes. Make sure the bread cubes absorb the liquid mixture.

4. Bake covered, at 375 degrees, for about 1 hour. If you have a larger dish to fill with hot water, place the 1 quart casserole dish inside the dish with the water then cover and bake.

Serve it topped with butter and syrup of your choice such as maple, blueberry, or fruit flavored syrups. Another optional topping is custard sauce if you have any on hand.

This could be served with bacon or sausage early in the morning for a weekend breakfast. Or later on in the day as an evening dessert, served with ice cream or whipped cream.

Delicious Blueberry or Berry Fruit Bread Pudding Dessert Recipe

Nick A. James has 15 years Internet Marketing and SEO Experience promoting his own and other business websites. If you're into food check out MPBToday (MPB Today) Food Service. Also visit our Pur3x Tazza di Vita.

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Enjoy these yummy Hoosier Persimmon Recipes for Pudding and Bread

One of the best things about growing up in Southern Indiana was the tiny persimmons that ripened in the late Summer, early Fall.  Never put a green persimmon in your mouth-yuk!  But ripe ones are oh so good!  And they make great puddings and breads.  Give these recipes a try!  The pudding was a prize winner at the annual Persimmon Festival years ago.  Don't even remember how I came up with the bread recipe as it was so many years ago.

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others at http://grandmasvintagerecipes.blogspot.com

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Easy to Make Cinnamon Bread Pudding

I recently came across an old recipe box that belonged to my mother. Inside the box were old 3 x 5 index cards mostly written in my mother's tight cursive writing. As I searched through, I was thrilled to find her recipe for bread pudding. My mother made a few things well and bread pudding was at the top of the list.

Bread pudding originated long ago in Europe as a way for poor people to make use of stale bread without using too many other ingredients. This is a stark contrast to today when bread pudding is thought of as a very rich dessert, filled with cream, butter and eggs and topped with rich sauces.

Bread Pan

Bread pudding can be made with nearly any type of bread. White bread, brioche, challah, panettone, and raisin bread are just a few of the types of bread you could choose. You must begin with bread that is either slightly stale or lightly toasted. Do not use fresh soft bread or your pudding will be mush.

To start, grease an 8 inch baking pan with butter and preheat the oven to 325 degrees F. Then very lightly toast 5-6 slices of cinnamon bread. Remember, the bread should be lightly toasted and should be soft on the inside. Spread butter on both sides of each slice and then cut them up into 1 inch cubes. Arrange the bread cubes in the baking dish. You can add a 1/2 cup of raisins or other dried fruit at this time. Sometimes, I like to add chocolate chips instead of the dried fruit.

Now you must prepare the custard. In a bowl, beat 3 eggs with a whisk. Add 1/3 cup of light brown sugar, a pinch of salt, 1 teaspoon of cinnamon, and a pinch of nutmeg. Gradually add 2 1/2 cups of warm milk and 1 teaspoon of vanilla extract to the egg mixture, stirring until combined. Pour the mixture over the bread cubes and let it stand for 30 minutes. From time to time press the bread down into the custard so the cubes will absorb the custard. Combine 1 tablespoon of sugar with a small amount of cinnamon and sprinkle the cinnamon sugar over the top.

Now the pudding is ready to bake for 50 to 60 minutes or until a knife inserted in the center of the pan comes out clean. The pudding should be golden in color and puffy.

The bread pudding can be served warm or cold with whipped cream and fresh berries.

Easy to Make Cinnamon Bread Pudding

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Easy Bread Pudding Recipe - Bread and Butter Pudding Recipe

If you've been yearning for a recipe for old fashioned bread pudding, this is a delicious raisin bread pudding recipe that will bring back warm memories.

6 slices day old bread

Bread Pan

2 tablespoons butter, melted

1/2 cup raisins (optional)

4 eggs, beaten

2 cups milk

3/4 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

Grease an 8-inch square baking pan.

Break the bread into small pieces and place into the baking pan. In a saucepan, melt the butter, then drizzle over bread cubes. Sprinkle raisins over bread.

In a medium bowl, combine the eggs, milk, sugar, cinnamon and vanilla. Beat thoroughly. Pour egg mixture over bread. Lightly push bread down with a fork until bread has completely soaked up the egg mixture.

Bake 45 minutes, or until the top springs back when pressed.

=> Best Bread Pudding Recipe: Krispy Kreme Bread Pudding Recipe

Left over doughnuts make a delightfully sweet bread pudding. This recipe has the added pleasure of a butter rum bread pudding sauce recipe.

2 dozen (stale) Krispy Kreme doughnuts or 1 1/2 dozen regular glazed donuts

1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)

2 (4.5 oz) cans fruit cocktail (do not drain)

2 large eggs, beaten

1 (9 oz.) box golden raisins

Pinch salt

1 or 2 teaspoons ground cinnamon

Butter Rum Sauce

Directions

Preheat oven to 350 degrees.

Grease a 13x9-inch glass baking dish.

Cut doughnuts into small cubes and place into prepared baking dish. In a bowl, combine the milk, fruit cocktail, eggs, raisins, salt and cinnamon. Pour mixture over the doughnuts and let this soak for 30 minutes. You can also cover the dish and refrigerate overnight at this stage.

Bake for 60 minutes, or until the center is firm to the touch. Serve bread pudding warm and drizzle the Butter Rum Sauce over each serving.

Butter Rum Sauce

1/2 cup butter

1 (16 oz.) box powdered sugar

Rum (or rum extract) to taste

In a saucepan, over low heat, melt the butter. Slowly stir in the powdered sugar. Add in the rum; heat until bubbly. Pour over bread pudding.

=> Best Bread Pudding Recipe: Double Chocolate Bread Pudding Recipe

This is a must have for those times when you have some left over bread and want something a little different - destined to be a favorite.

2 cups chocolate milk

1 cup semisweet chocolate chips

2 tablespoons butter

2 egg yolks

1/3 cup sugar

2 egg whites, beaten till stiff peaks form

6 cups day old French bread cubes

Vanilla Sauce

Directions

Preheat oven to 325 degrees.

Grease a 2-quart casserole dish.

In a heat proof bowl, combine the milk, chocolate chips and butter. Microwave on high for 4 to 5 minutes, or until the milk is steaming hot (not boiling). Stir constantly until the chocolate and butter are melted.

Separate egg whites from yolks and beat egg whites until stiff peaks form; set aside.

In another bowl, combine the egg yolks and sugar; beat well. Gradually beat in the milk mixture. Fold in the egg whites. Stir in the bread cubes and let sit for 60 minutes.

Pour mixture into prepared casserole dish. Bake for 60 minutes, or until top springs back when pressed lightly. Top with vanilla sauce.

Vanilla Sauce

1 tablespoon butter

2 tablespoons flour

2 cups boiling water

1/4 cup sugar

1 teaspoon vanilla

In a saucepan, melt the butter over low heat. Add in the flour and stir constantly until the mixture bubbles. Stir in the water and sugar. Boil until mixture is smooth and completely cooked. Remove from heat. Add in the vanilla. Serve over warm bread pudding.

=> Best Bread Pudding Recipe: Apple Bread Pudding Recipe

Like a warm, cozy afternoon, this apple bread pudding is tasty treat that features a lemon bread pudding sauce recipe that gives this dish a wonderful citrusy touch.

1 1/2 cup bread cubes

1 cup milk

2 eggs, separated

1 tablespoon butter, softened

1 teaspoon vanilla

1/2 cup raisins

1/2 cup sugar

1/4 teaspoon cloves

1 teaspoon lemon or orange rind, grated

1 1/2 cup apples, peeled and chopped

Directions

Preheat oven to 350 degrees.

Grease a 2-quart baking dish.

In a large saucepan, add bread cubes to milk and cook over low heat for 2 minutes. Remove from heat and let cool. Separate the egg yolks and whites. To the bread mixture, add in the egg yolks, butter, vanilla, raisins, sugar, cloves, lemon/orange rind and the apples.

Beat egg white until stiff peaks form. Fold into bread mixture. Pour bread mixture into prepared baking dish. Bake for 35 to 45 minutes, or until top springs back when pressed.

Lemon Sauce

1/3 cup lemon juice

2/3 cup water

1/2 cup sugar

3 tablespoons cornstarch

Yellow food coloring (optional)

In a saucepan, combine the lemon juice, water and sugar. Bring to a boil and stir in the cornstarch. Stir until well blended, add more water if needed. Remove from heat and add yellow food coloring if desired. Serve over warm bread pudding.

Easy Bread Pudding Recipe - Bread and Butter Pudding Recipe

Brownies, Cheesecake, Fudge and more . . .

[http://www.best-brownie-recipes.com]

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Bread Pudding - The Process of Making Bread Pudding

Traditional recipes for bread pudding seem to follow the same format. Soak stale bread, often overnight, in a liquid until it is very soft. Place it in a pan and bake in a slow oven then serve still slightly warm with a sauce. The thing is that you can easily add your own variations by changing the type of bread, the liquids and additional ingredients.

A basic and Traditional Bread Pudding is made using the following basic recipe. You would need:

Bread Pan

2 cups of stale bread cubes 1 quart of milk 1/4 teaspoon salt 1/2 cup of raisins (optional) 2 eggs 1/2 cup sugar 1 teaspoon

To make this pudding you would soak the bread in the milk until it is very soft, then mash it fine and heat until nearly boiling. Beat the eggs until light and add the sugar, salt and vanilla. When well mixed, stir into the bread and milk and pour the whole mixture into a baking-dish placed in a larger pan of water. Bake at about 325 degrees F. for about 45 minutes to an hour until set and a knife inserted in the center comes out clean.

From this basic we get many variations. Every chef has their own favorite recipe and an internet search will provide you with thousands of versions. The basic premise is the same, but my grandmother considered bread pudding to be something totally different from what these recipes produce. Hers was closer to the English version of Plumb Pudding and it was steamed, not baked.

One of the family favorites we loved as a kid was grandmother's steamed brown bread pudding which basically follows the process outlined above. She used bread crumbs instead of cubes, water instead of milk, and molasses. Seasoned the mix with cinnamon, cloves and salt and cooked in a greased tightly sealed copper mold allowing it to steam in a pan of boiling water for about 3 hours.

The steaming of this type of bread pudding creates a denser pudding-cake that holds the shape of the container used to steam it. It is usually turned out and served up-side-down with a pretty garnish on the top. Grandmother seemed partial to almond halves and dried cherries.

To the basic bread pudding recipe above you can add all sorts of additional ingredients to create your own version. My family likes pecans and dried fruit, especially cranberries over the holidays. My husband prefers dried dates and walnuts added to the base and I like it any way I can get it.

Making bread pudding is simple and a good skill for any cook to master. Additionally, you can make Hasty Pudding by using an oatmeal cooked until it forms a thick batter, adding raisins, cinnamon and sugar and a little butter. Pour into a heavily greased pan and bake until set and a knife inserted in the center comes out clean.

No matter what version of the thousands available you choose to make, bread puddings are a favorite dessert to adorn many family tables, especially during the holiday season and special occasions. It is easy and inexpensive to make, travels well to that church social and is usually gobbled up quickly. Serve with a creamy rum or bourbon sauce and you just may find yourself in much higher demand for pot-luck dinners in the future.

Bread Pudding - The Process of Making Bread Pudding

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Create the Best Bread Pudding Recipe - New Orleans Style!

My grandmother had the Best Bread Pudding Recipe without a doubt. It is still one of my favorite desserts. Imagine my surprise on my first trip to New Orleans to discover all Bread Pudding is NOT alike!

There are actually several variations of this dessert. My grandmother's version is a variation of a traditional dessert popular in British Cuisine. It is called bread and butter pudding and is often confused with bread pudding. Cubed bread is placed in a pan and then covered with an egg mixture to make a custard. After it is baked, the bread rises to the top to form a "crust" like topping. It tastes similar to French toast. The egg mixture forms a rich custard pudding at the bottom. Of course, my grandmother added her secret spices to give this a sweet nutmeg flavor. It is absolutely wonderful!

Bread Pan

Louisiana bread pudding is made entirely differently and is just as good. The common ingredient is stale bread, but that is where the similarities end. The bread pudding consistency is similar to a moist cake and is warm served with a wonderful vanilla, whiskey, or rum sauce. The smell is heavenly and if you get a chance to visit New Orleans, this is a MUST have dessert that is served at most restaurants.

The following recipe, a specialty of my New Orleans sister-in-law, is a requested dessert at holidays, parties or any special occasion. The secret to this recipe is the bread. Stale french bread is the best. Use the long narrow loaves, if available. No matter what size pan she uses, it is always empty at the end of our family gatherings!

Best Bread Pudding Recipe

Ingredients

6 - 8 cups stale bread, broken in cubes
1 can evaporated milk
2 cups sugar
8 tablespoons butter, melted
3 eggs
2 tablespoons vanilla
1 large can fruit cocktail, drained
3/4 can condensed milk
1 teaspoon nutmeg
1 cup raisins

Directions

Combine milks, butter, eggs, vanilla, sugar, nutmeg. Fold in bread and stir. Mixture should be very moist.

Add fruit cocktail and raisins. Mix well. Pour mixture into a 9x13 baking pan. Bake at 350 degrees approximately 1 hour or until top is golden brown. Serve warm with whiskey sauce.

Variations

You can leave out the raisins. Try adding blueberries, peaches, or apples.

Although my grandmother's recipe is still one of my favorite desserts, I can truthfully say that this is the Best Bread Pudding Recipe - New Orleans Style!

Create the Best Bread Pudding Recipe - New Orleans Style!

Dianna Eure Smith is a Cajun cooking enthusiast. This recipe as well as the whiskey sauce can be found at Cooking New Orleans Style. When her New Orleans in-laws lost the family recipe book during hurricane Katrina, she decided to create a website where the family recipes could be viewed by all of her displaced friends and family. Dianna's free newsletter, "Cajun Cooking News" is loaded with additional free recipes as well as cooking tips and techniques. Subscribe for FREE recipe alerts by visiting http://www.Cooking-New-Orleans-Style.com

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Bread Pudding Mexican Style

Bread pudding is a classic recipe and there are lots of different ways to make it. Bread pudding is great if you have some stale bread to use up but you can use fresh bread if that is all you have. Bread pudding is a hearty, warming dessert and it tastes amazing. Serve it alone or with some whipped cream or ice cream.

Bread pudding is often enjoyed during Lent in Mexico because it is made with French bread soaked in syrup with cheese, raisins, walnuts, and sugar. The syrup is usually made with water and piloncillo, which is a Mexican brown sugar, as well as nutmeg and cinnamon for flavor.

Bread Pan

Lent is about giving up these foods for forty days and nights, so making bread pudding is a great way to use up whatever you have left in the pantry. You can also add fruit to the recipe if you have some fruit, which is past its prime. Bananas, papaya, or mangos would work nicely.

There are different types of pudding recipes to choose from and some might contain different fruits or spices. If you cannot get piloncillo, then you can substitute white or brown sugar instead and the flavor will be very similar.

Recipe for Capirotada

This recipe is rich in cinnamon, which is one of the most popular Mexican flavors for desserts. The Colby Longhorn cheese is also wonderful in this dish because it stops the bread pudding from being too sweet, while adding a nice creamy texture.

The walnuts add crunch and the pineapple adds a tropical flavor to this delicious Mexican dessert recipe. Serve bread pudding hot, warm or even chilled, with ice cream or whipped cream.

Mexican bread pudding is known locally as "capirotada" and you can sprinkle some coconut flakes over the top of the finished bread pudding if you like. Also, feel free to swap the walnuts for pecans if you prefer the flavor.

What you will need:

1 cup drained pineapple chunks 1 cup raisins 2 tablespoons butter 1 lb loaf white bread 2 cups water 2 cups sugar 10 cinnamon sticks 3/4 cup chopped walnuts 4 oz Colby Longhorn cheese

How to make it:

Preheat the oven to 350 degrees F. Mix the sugar and cinnamon with the water in a pan and bring the mixture to a boil. Let it simmer for fifteen minutes, and then set it aside. Toast the bread. Butter each slice on one side and arrange the toast in a big casserole dish in one layer. Sprinkle nuts, pineapple, and raisins over the bread and then slice the cheese and use it to top the toast.

Repeat these layers until you have used all the bread. Make the last layer a cheese layer. Pour the cinnamon mixture over everything and bake the bread pudding for half an hour. Take it out of the oven, let it cool for fifteen minutes, and serve warm.

Bread Pudding Mexican Style

There are various Mexican food recipes that you can try if you fancy making something a bit more unusual than your usual desserts. Easy Mexican recipes for cakes, cookies and other sweet Mexican fare mean that you can recreate these magical desserts at home for your family.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

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Bread Pudding From Humble Origins to Fine Restaurants

As a child growing up I turned my nose up at certain foods I was sure I didn't like even if I hadn't tasted them! Foods on my "will not eat" list included peas, coleslaw, broccoli, liver, tomatoes, lamb, mincemeat pie, and bread pudding. A pudding made with bread didn't sound good to me at all. As my taste buds matured I found that I really did like most of these foods, especially bread pudding!

For me anyway, the name "bread pudding" comes nowhere close to describing this truly delicious dessert. One of our favorite restaurants serves this golden brown bread custard with a thick creamy sauce that makes it a truly memorable dessert. You can even serve bread pudding for breakfast or brunch.

Bread Pan

Did you know that Bread Pudding is an old fashioned dessert with humble beginnings in 13th century England? It was first known as a "poor man's pudding" as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added. We still make bread puddings with bread but the breads are often made especially for this pudding and the types are wide ranging; breads like brioche, challah, croissant, panettone, French, Italian, raisin bread or scones.

Today, we are not content to simply soak the bread in water; instead we use a rich custard mixture of milk or cream, eggs, sugar, vanilla, and spices. Sometimes even nuts, chocolate, fruit zests, alcohol, candied, dried or fresh fruits are added for more flavor and texture. The result is a rich, creamy, decadent dessert that has now made its way onto the dessert menus of many fine restaurants.

Bread Pudding With Bourbon Sauce

1 pound French style bread

3 1/4 cups milk

3 eggs

2 teaspoons Watkins Vanilla

3/4 cup granulated sugar

1/4 teaspoon Watkins Cinnamon

1/4 cup pecans

1/4 cup raisins (optional)

Bourbon Sauce, recipe follows

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350 degrees F for 30 minutes or until lightly brown. Serve warm with Bourbon sauce.

Bourbon Sauce

1 cup granulated sugar

6 tablespoons butter, melted

1/2 cup buttermilk

1 tablespoon Bourbon

1/2 teaspoon baking soda

1 tablespoon white corn syrup

1 teaspoon Watkins Vanilla

In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm. Pour over bread pudding.

Apple Pie Bread Pudding - Slowcooker Recipe

Watkins Cooking Spray

3 eggs, beaten

2 cups milk, half-and-half, or light cream

1/2 cup sugar

1/4 teaspoon Watkins Cinnamon or Apple Bake Seasoning

1 21-ounce can chunky apple pie filling

6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2 cups dry)

Whipped cream or vanilla ice cream (optional)

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.

2. In a large bowl whisk together the eggs, milk, and sugar. Gently stir in pie filling and bread cubes. Pour mixture into the prepared cooker.

3. Cover and cook on low-heat setting for 3 hours until a knife inserted near center comes out clean (mixture will be puffed). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 30 to 45 minutes to cool slightly before serving (pudding will fall as it cools).

4. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 6 servings.

*Note

To make 4-1/2 cups dry bread cubes, you'll need 8 or 9 slices fresh bread. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.

Apple Bread Pudding

3/4 cup raisins

1 teaspoon Watkins Cinnamon

1/2 loaf good 1-day-old bread, 4 cups cubed

4-5 apples, peeled, cored, and cut into 1-inch pieces

1/4 cup unsalted butter

1/3 cup dark brown sugar

3/4 cup walnut pieces, toasted

1 cup milk

1 cup cream

1/4 cup butter

2/3 cup brown sugar

2 eggs

3 egg yolks

1 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins Ginger

1/4 teaspoon Watkins Nutmeg

1/4 teaspoon Watkins Cloves

1 teaspoon salt

Butter an 8 x 8 square baking dish. Heat the oven to 350 degrees F. Toss the raisins with the cinnamon and set aside in a separate bowl.

Put the bread cubes in the oven for about 8 minutes, stirring occasionally, to toast.

In a large frying pan, saute the apple pieces with the butter and brown sugar until golden and barely tender. Mix the apples, raisins, and walnuts.

In a small saucepan heat the milk, cream, butter, and brown sugar until melted. Remove from heat and whisk in the eggs and egg yolks. Whisk in the spices and salt.

Mix the toasted bread in with the apple mixture. Spoon into an 8 x 8 inch baking dish and pour the cream mixture over. Let sit for an hour, if you have time, to absorb, or bake right away. Bake for about 45 minutes or until set. Let cool for at least 20 minutes before serving.

Serve with Caramel Sauce.

Note

1 3/4 teaspoons Watkins Apple Bake Seasoning can be substituted for the cinnamon, ginger, nutmeg, and cloves in the egg mixture.

Caramel Sauce

2 cups cream

1 1/2 cups sugar

1/4 cup water

Pinch salt

1/4 cup butter

Warm the cream in a small saucepan over low to medium heat. While it's warming, add the sugar and water to a large, heavy, high-sided pan over high heat. Stir until the sugar dissolves, then leave it alone to boil until it reaches a deep amber color. You are looking for a dark caramel here,  because you will be adding cream, so don't flinch and take it off the heat when it's still just pale gold!

Remove from heat and whisk in the cream. Be very careful and add the cream slowly - the caramel is going to bubble up violently! Add the pinch of salt and butter and whisk smooth. Simmer until slightly reduced. Makes approximately 3 cups. This will keep in the fridge for at least two weeks.

Apple Bread Pudding with Vanilla Sauce

4 cups soft bread cubes

1/4 cup raisins

2 cups peeled and sliced apples

1 cup brown sugar

1 3/4 cups milk

1/4 cup butter or margarine

1 teaspoon Watkins Cinnamon

1/2 teaspoon Watkins Vanilla Extract

2 eggs, beaten

Vanilla Sauce

1/4 cup white sugar

1/4 cup brown sugar

1/2 cup milk

1/2 cup margarine

1 teaspoon Watkins Vanilla Extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.

In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup butter or margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.

In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.

Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.

While pudding is baking make the Vanilla Sauce.

Mix together 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Bread Pudding From Humble Origins to Fine Restaurants

Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter called Around the Kitchen Table, that brings you recipes, cooking tips, health tips, and contests to win free Watkins products. Visit her at http://www.everydaynecessities.com and http://www.NotJustVanilla.com

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Recipe for a Southern Staple - Bread Pudding With Nutmeg Sauce

I have just never been able to master a desire for bread pudding. I know it is very popular, especially in the south. Being a native Hoosier now living in Texas, I am thankful Texas is not really considered the South even though we border the Gulf of Mexico and Mexico. Here we are more concerned with Tex-Mex than bread pudding. Strange at it sounds, my first experience with this southern delight was when I lived in New York City! But for you Bread Pudding aficionados, here is a recipe featuring nutmeg sauce.

BREAD PUDDING WITH NUTMEG SAUCE
1 cup dry bread crumbs (not fine)
2 cups milk
1 cup sugar
1/2 cup butter
2 tbsp molasses
1 1/2 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp allspice
1 tsp baking soda
1/2 tsp ground cloves
1/2 cup raisins

Bread Pan

Preheat oven to 325 degrees. Butter or spray a 2-quart casserole dish or baking pan; set aside.

Put the bread crumbs in the milk and set aside to soak.

In a medium mixing bowl cream the butter and sugar together. Add the molasses and blend in. In a small bowl combine the flour cinnamon, allspice, ground cloves, and baking soda. Mix the flour mixture into the butter mixture. Stir in the bread crumbs and milk along with the raisins. When well blended, pour into the prepared casserole dish or pan. Bake at 325 degrees until set, about one hour.

NUTMEG SAUCE FOR BREAD PUDDING

1 cup sugar
2 tbsp cornstarch
2 cups water
1/8 tsp nutmeg

In a heavy saucepan combine the sugar and cornstarch. Add the water and cook over medium heat until thickened and clear, stirring almost constantly. Remove from the heat and add the nutmeg, stirring well. Serve hot over the bread pudding.

Enjoy!

Recipe for a Southern Staple - Bread Pudding With Nutmeg Sauce

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.squarespace.com

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Mexican Bread Pudding

Capirotada is Mexican bread pudding. It is made with toasted bread, a sweet syrup, and a delicious addition of melted cheese. This dish is often eaten during Lent, but it is a welcome dessert any time. It has been a traditional dish since the 1400s, though you may still find people who are unfamiliar with it. You can quickly set up this dessert to enjoy any night of the week or you can plan it for a special occasion. The flavor definitely warrants special treatment; this dessert is so delicious that you will want to serve it for special occasions.

One reason it has not caught on may be the combination of cheese with the sweetness. This combination actually works really well. Cheese has traditionally been paired with sweet items like fruit and candied nuts, so why not in bread pudding? In some parts of Mexico, they even add onions, tomato, and cilantro to the syrup. Like many other traditional recipes, there are many ways to make this recipe. You can look around and find many different variations. Some have figs, some have peanuts; choose the one that sounds the best to you. You can also vary the cheese. While this recipe uses Monterey Jack because it is easy to find, you could also try it with hard cotija cheese or soft Mexican cheeses like Chihuahua. You can even make it with good old cheddar cheese. If you have ever enjoyed a melted slice of cheddar on a warm slice of apple pie, you will understand how cheese can work in this recipe.

Bread Pan

This is a recipe you could play around with until you find the combination of ingredients that you like best. It is still a pretty simple dish. It is definitely comfort food. You can make it with just a few ingredients on hand, too. It may become a family favorite.

Recipe for Bread Pudding or Capirotada

This traditional recipe is delicious.

What You Need

1 2-foot loaf of French bread, cubed and toasted 2 cups brown sugar 2 cups water 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1 cup Monterey Jack cheese, shredded 1 cup pecans, toasted and chopped 1/2 cup raisins 1/2 cup dried apricots, chopped 1/4 cup butter, melted

How to Make It

Preheat the oven to 350 degrees F.

Mix the sugar, cinnamon, cloves and water together in a saucepan. Reduce it to a syrup by boiling for 10 minutes or until it is the right consistency.

Grease a large cast iron skillet or 8x8 cake pan. Put half the bread in the pan and pour half the melted butter over the top. Toss to coat. Drizzle one quarter of the syrup over the bread. Toss to coat.

Layer with cheese, pecans, dried apricots, and raisins. Top with the rest of the bread. Drizzle with remaining butter and syrup. Mix the top layer slightly if necessary to make sure each piece of bread is coated in syrup.

Cover the pan with foil and bake for 20 minutes. Remove foil. Bake for 15 more minutes. Serve warm if possible.

Makes 8 servings.

Mexican Bread Pudding

Mexican food is colorful and full of flavor. Do not think that this cuisine is nothing but tacos and burritos. Choose some special Cinco de Mayo recipes and find out what Mexican cuisine is all about.

MexicanDessertRecipes.net The Sweet Side of Mexican Food

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Easy Bread Pudding Recipe - Strawberries and Cream Bread Pudding Recipe

You will love the flavors of this delicious bread pudding featuring fresh strawberries, strawberry preserves and cream. It's very easy to make and great to eat for breakfast or dessert.

2 tablespoons butter, melted

7 slices day old bread, torn into small pieces

3/4 cup fresh strawberries, chopped

3 eggs

1 1/4 cup milk

3/4 cup light cream

1/4 cup strawberry preserves

3/4 cup white sugar

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees.

Butter the bottom and sides of an 8-inch square baking pan, using the melted butter.

Place bread cubes into the prepared pie plate.

In a bowl, toss the chopped strawberries and bread together and place into the baking dish.

In a medium bowl, beat the eggs, milk, cream, strawberry preserves, sugar and vanilla until frothy. Pour mixture over bread cubes and lightly press down, using a spatula, until bread has absorbed the milk mixture.

Bake 40 to 45 minutes, or until knife inserted in middle comes out clean.

=> Easy Bread Pudding Recipe: Pineapple Bread Pudding Recipe

Here's a different way to utilize the sweet, tropical flavor of pineapple. Try it and you'll be pleasantly surprised.

10 slices white bread

3/4 cup butter or margarine, melted

5 eggs

1 (20 oz.) can crushed pineapple, drained

1/4 cup dried raisins

1 cup sugar

1 1/2 teaspoons vanilla extract

3/4 teaspoon ground cinnamon

Whipped cream

Directions

Preheat oven to 375 degrees.

Grease a 2-1/2 quart baking dish.

Place the bread on a baking sheet. Bake for 4 minutes; turn over and bake another 4 minutes, or until bread turns a very light brown color. Cut the toasted bread into 1-inch cubes. Toss bread cubes into the melted butter; set aside.

In a bowl, beat the eggs until thick and lemon colored. Add the pineapple, raisins, sugar and vanilla; mix completely. Fold in the toasted bread cubes. Pour mixture into baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees for 30- to 35 minutes, or until a knife inserted in the middle comes out clean.

Serve warm with whipped cream.

=> Free Bread Pudding Recipe: Coconut Bread Pudding Recipe

This bread pudding is for those who love the taste of coconut. Day old French bread is drenched in coconut milk, coconut flakes, sugar and spices. You can add a little pineapple to create the ultimate pina colada bread pudding.

2 tablespoons butter

1/3 cup confectioners' sugar

1 cup white sugar

4 eggs

1 egg yolk

2 (14 oz.) cans coconut milk

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons coconut extract

1 1/2 cups flaked coconut, divided

1/2 cup fresh coconut

1 loaf French bread, cut into 1-inch cubes

Directions

Preheat oven to 325 degrees.

Butter a 9x13-inch baking dish and dust with confectioners' sugar.

In a large bowl, combine the sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract; mix until smooth. Sir in 1 cup of the flaked coconut.

Fold in the bread cubes and mix thoroughly. Pour into prepared baking dish. Set aside for 30 minutes.

Bake on top of a cookie sheet for 25 minutes. Sprinkle the top with the remaining 1/2 cup of flaked coconut. Continue baking for 25 to 30 minutes, or until knife inserted in middle comes out clean.

=> Free Bread Pudding Recipe: Meatball Bread Pudding Recipe

Now for something a little different. Here is a bread pudding recipe that you can make as a main meal for dinner. It features tasty meatballs, tomatoes, spices and two kinds of cheeses. It's a delicious addition to your dinner menu.

1 pound ground beef

3/4 cup chopped onion

1 clove garlic, crushed

1/4 cup red wine

1 (14.5 oz.) can diced tomatoes, drained

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 teaspoon sea salt

3 eggs

1 tablespoon brown sugar

1/3 cup half and half cream

8 slices day old bread, cubed

1/2 cup low sodium chicken broth

1/4 cup Romano cheese, grated

1/4 cup Mozzarella cheese, shredded

Directions

Preheat oven to 350 degrees.

Set aside a 2-quart casserole dish.

Crumble the ground beef into a large skillet and cook over medium heat. Add the onions and garlic; cook and stir until beef is evenly browned. Drain off the excess fat.

Stir in the red wine, tomatoes, oregano, red pepper and sea salt. Bring to a boil. Reduce heat to low and simmer 20 minutes.

In a bowl, whisk together the eggs, brown sugar and half and half cream. Place the bread cubes into the casserole dish. Pour in the egg mixture and chicken stock. Mix in the ground beef mixture. Mix well until bread cubes are completely saturated. Sprinkle half of the Romano and Mozzarella cheese on top.

Bake for 40 minutes, or until the top is a golden brown color and the center is set. Sprinkle remaining cheeses on top and serve.

Brownies, Cheesecake, Fudge and more . . . [http://www.best-brownie-recipes.com]

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How to Make an Old Fashion Bread Pudding That is Diabetic Friendly

You can make an old-fashion style bread pudding that even the diabetics in your group can enjoy. This diabetic friendly version uses Splenda instead of sugar and uses half white bread and half whole-wheat. You don't have to be diabetic to enjoy this yummy Old Fashion Bread Pudding. This recipe is also a great way to use up excess bread. In today's economic climate many of us can't afford to "throw food out." So if you have bread that will go stale, why not use it to make dessert? You can adjust this recipe to suit your needs or your family's taste. You can use all white or all wheat bread. If you or other family members aren't diabetic, you can use sugar instead of Splenda. Don't have or like raisins? Use nuts. Change the flavor a little by using 1/2 cup sugar or Splenda and 1/4 cup brown sugar or Splenda brown sugar blend. Let your imagination take over!

OLD-FASHIONED BREAD PUDDING

3 slices day-old white bread, crust removed

3 slices day-old whole-wheat bread, crust removed

2 tbsp butter, melted

3/4 cup Splenda granular

1 tsp ground cinnamon

1/2 cup seedless raisins

vegetable oil cooking spray

4 eggs, beaten

2 cups 1% milk

1 tsp vanilla extract

Preheat oven to 350 degrees.

Spray a 1 1/2-quart casserole dish with the vegetable oil cooking spray; set aside.

Brush bread lightly with melted butter; sprinkle with 1 teaspoon of the Splenda granular and the cinnamon. Cut each bread slice into quarters and layer with the raisins in the prepared dish. Set aside.

In a bowl, combine eggs, milk, vanilla, and remaining Splenda. Pour the mixture over the bread and raisins.

Place the dish in a baking pan that contains 1-inch hot water. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean. Serve warm.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her other dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com

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