4. Bread Pudding latest recipes

Caramel-Pecan-Pumpkin Bread Puddings Recipe



  • 4 large eggs
  • 2 (15-oz.) cans pumpkin
  • 1 1/2 cups milk
  • 1 cup half-and-half
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)


  • 1 cup pecans, chopped
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract


  1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
  2. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.
  3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
  4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
  5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
  6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Chef’s Notes

One-Dish Caramel-Pecan-Pumpkin Bread Pudding
Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through

4. Bread Pudding latest recipes

Krispy Kreme Bread Pudding with Butter Bourbon Sauce


  • 1 dozen Krispy Kreme doughnuts, each cut into 8 pieces
  • 2 cups half-and-half
  • 4 large eggs
  • 1/3 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Vanilla Ice Cream, optional

Bourbon Butter Sauce

  • 1 cup granulated sugar
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons Bourbon
  • 1/4 teaspoon kosher salt


  1. Preheat oven to 325°F. Lightly butter a glass or enamel-coated 11×7-inch baking dish. Place doughnut pieces in baking dish.
  2. Whisk together half-and-half, eggs, sugar, salt, and vanilla in a medium bowl until well combined. Pour mixture over doughnuts in baking dish; let sit 1 hour.
  3. Place baking dish inside of a metal 9×13 baking dish. Fill 9×13 dish with water, allowing water to come halfway up the sides of the 11×7 dish, creating a water bath. Place water bath in preheated oven and bake 40-43 minutes, or until custard is just set. Remove from oven and let cool in water bath until just cool enough to handle, about 30 minutes. Remove 11×7 dish from water bath to scoop and serve.
  4. Butter Bourbon Sauce: Stir together sugar, water, and corn syrup in a medium heavy-bottomed saucepan. Cook, stirring constantly, over medium until sugar dissolves, about 2 minutes. Increase heat to medium high and cook, occasionally brushing sides of saucepan with a wet pastry brush, until mixture darkens to a deep amber color, about 6-7 minutes. Remove from heat and pour in cream (mixture will bubble vigorously); stir in butter, bourbon, and salt until well combined. Let cool 5 minutes, then spoon sauce over Krispy Kreme Bread Pudding and vanilla ice cream, if desired.
4. Bread Pudding latest recipes

Challah Bread Pudding


  • 1 loaf challah bread
  • 2/3 cup seedless raisins
  • 6 large eggs
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon Grand Marnier
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons orange zest
  • 3 cups whole milk
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted


  1. Preheat oven to 325°F. Grease a 9- by- 12-inch baking dish with cooking spray; set aside.
  2. Using a serrated knife, remove the crust of the challah by cutting off a thin layer around the entire loaf. Cut the remaining bread into 1-inch cubes. Place cubes of bread inside prepared baking dish. Scatter raisins across the bread cubes.
  3. In a stand mixer with the whisk attachment, beat together eggs, brown sugar, and granulated sugar on medium-high until tripled in volume, about 5 minutes. Add Grand Marnier, vanilla extract, and orange zest; mix to combine.
  4. In a separate container, stir together milk, buttermilk, and melted butter. Slowly stream into egg mixture, beating on low until well combined. Pour custard over the bread and raisins, gently pressing on the bread pieces with a spoon to help the custard soak into the bread. Allow to rest for 15 minutes.
  5. Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish with the greased side of aluminum foil. Place in preheated oven for 1 hour. Remove aluminum foil and bake until the top has dried slightly and the center of the bread pudding is set, about 30 minutes.
4. Bread Pudding latest recipes

Peach Bread Pudding with Bourbon Caramel Recipe


Bread Pudding

  • 5 large eggs, separated
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • 1 (16-oz.) challah bread loaf, cut into 1-inch cubes (about 11 1/2 cups)
  • 3 – 4 fresh peaches
  • 4 tablespoons salted butter, cut into small pieces, plus more for dish

Bourbon Caramel

  • 2 tablespoons unsalted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1 cup heavy cream, at room temperature
  • 2 ounces (1/4 cup) bourbon


  1. Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
  2. Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
  3. Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.
3. Cupcakes latest recipes

Neapolitan Cupcakes


  • 1 box white cake mix, plus ingredients called for on box1 
  • 1 box brownie mix, plus ingredients called for on box


  • 50 g  chopped strawberries 
  • 225 g cream cheese, softened to room temperature
  • 60 g butter, softened 
  • 440 g icing sugar
  • 1/2 tsp. vanilla extract
  • Red food colouring (optional) 


  1. Preheat oven to 180°C (160ºC fan) and line two muffin pans with cupcake liners. Make cake mix and brownie batter according to package instructions. Spoon about 2 tablespoons of brownie batter into bottom of each cupcake liner. Fill rest of the cup with vanilla batter. Bake until a toothpick inserted into middle of a cupcake comes out clean, about 20 minutes. Let cupcakes cool completely. Repeat with the remaining better to make 30 cupcakes total.
  2. Make frosting: Add strawberries to a food processor and blend until strawberries are mashed and almost completely pureed. In a large bowl, combine cream cheese and butter and beat with a hand mixer until smooth. Gradually add icing sugar and beat until fluffy. Add vanilla and strawberry puree and mix until evenly incorporated. Stir in food colouring, if desired, for a pinker colour.
  3. Frost cupcakes with strawberry frosting.
3. Cupcakes latest recipes

Brownie Cupcakes



  • 4 oz. cream cheese
  • 1/2 stick butter
  • 2 c. confectioners’ sugar


  • 1 stick butter
  • 4 oz. SemiSweet Baking Chocolate
  • 1 c. sugar
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 2/3 c. all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • Garnish: 12 fresh raspberries


  1. Heat oven to 325°F. Line 12 regular-size muffin cups with paper or foil liners.
  2. Make Frosting: Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.
  3. Make Cupcakes: Melt butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in flour, cocoa and baking powder just to blend. Pour into muffin cups.
  4. Bake 33 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).
  5. Spoon frosting into a large ziptop bag, snip 1⁄2 in. off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.
3. Cupcakes latest recipes

Hummingbird Cupcakes



  • 3/4 c. all-purpose flour
  • 3/4 c. whole-wheat flour
  • 3/4 c. brown sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 1/3 vegetable oil
  • 1/2 tsp. pure vanilla extract
  • 4 oz. crushed pineapple in juice (about 1/2 cup)
  • 2 large bananas, mashed (about 1 cup)
  • 1/2 c. toasted pecans, chopped


  • 1 (1.5-ounce) package freeze-dried pineapple
  • 1 (8-ounce) package cream cheese, at room temp
  • 4 tbsp. unsalted butter, at room temperature
  • 3 c. confectioners’ sugar
  • 1 tsp. pure vanilla extract


  • 1 large pineapple, peeled and cored
  • 12 large blueberries


  • CAKE
    1. Heat oven to 350°F. Line a 12-cup muffin pan with paper liners. In a large bowl, whisk together flours, sugar, baking soda, cinnamon, and salt. In a second bowl, whisk together eggs, oil, and vanilla. Stir in pineapple, bananas, and pecans. Fold into flour mixture until just combined. 
    2. Divide evenly among the liners (about 5 Tbsp each) and bake until a wooden pick inserted into center comes out clean, 27 to 30 minutes. Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
    1. In a food processor, pulse dried pineapple to make fine powder. Pass through a fine-mesh sieve. 
    2. Using an electric mixer, beat cream cheese and butter on low speed until smooth. Add sugar and beat on low speed to combine. Mix in pineapple powder and vanilla. Cover and refrigerate until thickened, about 1 hour. Spread each cupcake with frosting. 
    1. Cut pineapple into 1/4-inch-thick rings; cut each ring into 8 wedges. Create a flower on each cupcake by placing a blueberry in the center and surrounding with 4 pineapple petals.
3. Cupcakes latest recipes

Vanilla Cupcakes


  • oil
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • kosher salt
  • 1/2 c. unsalted butter
  • 3/4 c. granulated sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 3/4 c. whole milk


  1. Heat the oven to 350 degrees F and oil a 12-hole muffin pan.
  2. In a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon salt.
  3. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and add the eggs, one at a time, beating each until incorporated before adding the next. Beat in the vanilla.
  4. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the milk and beating just until incorporated.
  5. Divide the batter between the muffin holes (about 1/4 cup per hole) and bake until a wooden pick, inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
1. Cakes latest recipes

Chocolate sponge cake


  • 175g self-raising flour
  • 3 tbsp 70% cocoa powder
  • 175g unsalted butter, softened completely
  • 175g golden caster sugar
  • 1 tsp baking powder
  • 3 eggs
  • 1-2 tbsp  milk
  • 300ml pot double cream


  • 100g butter, cubed
  • 100g chopped dark chocolate, plus extra to decorate


  1. Heat the oven to 180c/fan160c/gas4. Line and butter 2 x 18cm sandwich tins. Beat the cake ingredients (not the double cream) together in a bowl, add the milk if the mixture is too stiff – it should drop off a spoon when tapped. Divide the mixture between the tins and level the tops.
  2. Bake on the same shelf for 20-25minutes or until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
  3. To make the icing, melt the butter and chocolate together in a microwave, or in a bowl set over a pan of simmering water. Stir well, then leave until it’s cool enough to spread easily and will run a little.
  4. Whip the cream and use it to sandwich together the cakes. Spread chocolate ganache over the top of the cake, letting some run over the edge. Decorate with chocolate curls.
5. Kids Special latest recipes

School cake


  • 200g salted butter, softened
  • 200g golden or regular caster sugar
  • 4 eggs
  • 1 tsp vanilla or almond extract
  • 200g self-raising flour
  • ½ tsp baking powder
  • 250g icing sugar
  • 2 tbsp sprinkles


  1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, about 20cm x 30cm x 5cm (give or take 5cm on the length and width), with baking paper.
  2. Whisk the butter and sugar in a bowl with an electric whisk for a few minutes until pale and creamy. Add the eggs one at a time, whisking in between, followed by the vanilla or almond extract. Add a pinch of salt if you’re using unsalted butter.
  3. Sift the flour and baking powder into the bowl, and whisk briefly to combine, or fold in with a spatula until you get a pale, thick batter. Don’t over-whisk once the flour has been incorporated as this will result in a tougher cake – you want to just combine at this stage.
  4. Spoon the mixture into the tin, and smooth over the top. Bake for 35-40 minutes or until it’s lightly golden and springs back when pressed. A skewer inserted into the middle of the cake should come out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  5. Mix the icing sugar with enough water, 1 tsp at a time, until you make a thick, glossy icing that reluctantly drops off the spoon. Spoon over the top of the cake and smooth out to the sides, letting it drip down the sides, if you like. Scatter with sprinkles and leave to set for 15-20 minutes before cutting into squares. Serve with thick custard, ice cream or just on its own with a cup of tea. The cake will keep for four to five days in an airtight container.