Categories
4. Bread Pudding

Old-Fashioned Bread Pudding

Ingredients

  • 2cups milk
  • 1/4cup butter
  • 2eggs, slightly beaten
  • 1/2cup sugar
  • 1teaspoon ground cinnamon or nutmeg
  • 1/4teaspoon salt
  • 6cups soft bread cubes (about 6 slices bread)
  • 1/2cup raisins, if desired
  • Whipping (heavy) cream, if desired

Instructions

  • 1Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
  • 2In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole.
  • 3Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.
Categories
4. Bread Pudding

Banana Cream Pie

INGREDIENTS

  • 1 cup (200g) granulated sugar
  • ⅓ cup water
  • 1/8 teaspoon salt
  • 3 ripe bananas, cut into 1-inch pieces

PIE

  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 2 cups whole milk
  • ¼ cup banana simple syrup
  • 2 tablespoons unsalted butter, cubed and chilled
  • ½ teaspoon vanilla extract

CRUST

  • 2 cups (about 60) vanilla wafers, crushed
  • ¼ cup banana simple syrup
  • 2 tablespoons butter, melted

TOPPING

  • 1 pint heavy whipping cream
  • ½ cup (64g) confectioners’ sugar
  • 2 large bananas, sliced

INSTRUCTIONS

  1. In a saucepan over medium heat, add sugar, water, and salt. Whisk frequently until the mixture comes to a low boil and sugar is dissolved (8-10 minutes).
  2. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  3. Add chopped banana pieces, simmer for 10 more minutes.
  4. Strain out bananas and set the syrup aside. You will use this in both the pie and the pie crust.

PIE

  1. In a large bowl, combine the sugar, cornstarch, and salt.
  2. Add the eggs, whisking to combine.
  3. Add the milk and simple syrup and whisk until well combined, about 30 seconds.
  4. Pour the mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened, approximately 5 to 10 minutes.
  5. Remove from the heat and whisk in the butter, 1 cube at a time.
  6. Whisk in the vanilla extract.
  7. Cover with plastic wrap and chill 2 hours.

CRUST

  1. In a food processor, add cookies and process until you have a fine crumb.
  2. Pour in melted butter and simple syrup and pulse until the mixture is combined.
  3. Press in the bottom and up the sides of a 9-inch pie pan. Chill for 30 minutes.

TOPPING

  1. Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
  2. When the cream starts to thicken stop the mixer, add in the powdered sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
  3. The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff.

ASSEMBLY

  1. Top crust with sliced bananas.
  2. Pour pudding on top.
  3. Top with more bananas and whipped topping.
  4. Chill until ready to serve.
Categories
4. Bread Pudding

Sourdough Popovers

INGREDIENTS

  • 1 cup (245g) milk
  • 3 large eggs, room temperature
  • ½ cup sourdough starter
  • 3/4 teaspoon salt
  • 1 cup (125g) all-purpose flour

CINNAMON SUGAR BUTTER

  • ½ cup butter, softened (I used unsalted)
  • ¼ cup (50g) brown sugar
  • ¼ teaspoon cinnamon

INSTRUCTIONS

  1. Place a cold popover or muffin pan in the oven and heat to 450°F as you prepare the popover batter.
  2. Heat up the milk in a microwave (or in a saucepan on the stove) just until it begins to warm up. You don’t want hot, just warm.
  3. In a large bowl, mix together the room temperature eggs, sourdough starter, salt, and warm milk.
  4. Add in the flour, mixing gently with a whisk (making sure to not overmix). The batter should not be very thick (thinner than pancake better) and a few lumps are okay.
  5. Once the popover or muffin pan has been heated, CAREFULLY remove it from the oven and spray it with nonstick spray.
  6. Pour the batter into the cups of the pan. Fill each popover cup almost to the top. (This applies to a muffin pan, if you are using a popover pan fill about half-way.)
  7. Bake the popovers for 15 minutes at 450°F. THEN, reduce the heat to 375°F, baking them an additional 15-20 minutes, or until golden brown. Serve warm with the cinnamon sugar butter.

CINNAMON SUGAR BUTTER

  1. In a medium bowl, combine the butter, brown sugar, and cinnamon with a hand mixer. (If mixing by hand use a whisk and mix for about 4-5 minutes until not grainy.) Spread it on a warm popover.
Categories
4. Bread Pudding

Banana Cream Sweet Rolls

INGREDIENTS

  • 2/3 cup (184g) whole milk, warmed in microwave for about 30 seconds
  • 5 tablespoons granulated sugar, divided
  • 2 teaspoons active dry yeast
  • 2 large eggs, room temperature
  • 2¾ cups (344g) all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup (1 stick, 113g) unsalted butter, cut into 1-inch pieces, room temperature
  • ½ tablespoon unsalted butter, melted

FILLING

  • 1 box (3.4 ounces) instant vanilla pudding
  • 2 cups (490g) milk
  • ⅓ cup (67g) light brown sugar
  • 3 medium bananas, diced (approximately 1½ cups)
  • 10 vanilla wafers, crushed (approximately ⅓ cup)

CREAM CHEESE GLAZE

  • ¼ cup (½ stick, 57g) butter, softened
  • 1 ounce cream cheese, softened
  • ½ teaspoon vanilla
  • ¾ cup (94g) confectioners’ sugar
  • 2-3 tablespoons milk, or as needed for desired consistency, room temperature

TOPPINGS

  • 5 vanilla wafers, crushed for topping
  • 1 medium banana, sliced for topping

INSTRUCTIONS

  1. In a medium bowl, combine the warmed milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
  2. In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, flour, and salt. Add the milk mixture. With the mixer running on low, add butter, 1 piece at a time, blending well between additions.
  3. Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
  4. Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
  5. Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
  6. When ready, punch the dough, turn it out onto a floured surface, and roll it into a 10×15-inch rectangle (it should be about ¼-inch thick).

FILLING

  1. In a medium bowl combine the pudding powder with milk and beat with a hand mixer on medium until thickened. (You could also use a whisk if you don’t have a hand mixer.)
  2. Spread 1 cup of the pudding mixture over the dough. (You will have extra pudding to enjoy later!) Sprinkle evenly with brown sugar and then top with the diced bananas and crushed cookies.

ROLLING, CUTTING, AND BAKING

  1. Roll the dough into a log starting on the long edge.
  2. Using a very sharp knife, cut the log into 12 rolls. Place them into a greased 9×13-inch baking pan. Let rise in a warm place until double (about an hour).
  3. When ready, preheat the oven to 350°F.
  4. Bake the rolls for 25-30 minutes.
  5. Remove the rolls from the oven and let them cool for 5 minutes.

CREAM CHEESE GLAZE

  1. While the rolls cool, in a medium bowl, mix together the butter, cream cheese, vanilla, confectioners’ sugar, and 2 tablespoons milk. Add more milk if necessary to thin the glaze. Drizzle the glaze over the warm rolls.

TOPPINGS

  1. Top with crushed vanilla wafers and banana slices, and serve.
Categories
4. Bread Pudding

Pumpkin Cheesecake Bars

INGREDIENTS

  • 2 cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • ½ teaspoon pumpkin spice
  • ½ cup (1 stick or 113g) butter, melted

FILLING

  • 4 packages (8 ounces each) cream cheese, softened
  • 1½ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 can (15 ounces) pumpkin puree
  • 2 teaspoons pumpkin spice

TOPPING

  • 1 pint (454g) heavy whipping cream
  • ¼ cup (31g) confectioners’ sugar
  • pumpkin spice, for sprinkling (optional)

INSTRUCTIONS

  1. Preheat the oven to 325°F degrees and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.

CRUST

  1. In a medium bowl, add graham crackers, sugar, and pumpkin spice. Mix together.
  2. Add melted butter and mix until all ingredients are fully incorporated (no dry spots).
  3. Press the crumbs firmly into the bottom of the prepared baking dish.
  4. Chill the crust in the refrigerator while you prepare the filling.

FILLING

  1. In a large bowl, add cream cheese and sugar. Using a handheld mixer, mix on low until creamy.
  2. With the mixer on low, add eggs, one at a time, until combined, scraping down the sides of the bowl as needed.
  3. Pour half of the cream cheese mixture onto the crust. Use a spatula to smooth it into an even layer. Set in the freezer to chill for 10 minutes.
  4. To the remaining cream cheese mixture, add the pumpkin puree and pumpkin spice. Mix on low to combine.
  5. Carefully spoon the pumpkin mixture over the cream cheese mixture, smoothing into an even layer.
  6. Bake 50-60 minutes or until cheesecake is slightly set around the edges and jiggly in the center.
  7. Bring the bars to room temperature. Then, chill them in the refrigerator for 4 hours, up to overnight, before adding the topping.

TOPPING

  1. Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
  2. When the cream starts to thicken, stop the mixer. Slowly add in the confectioners’ sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed.
  3. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
  4. Spread the homemade whipped topping evenly over the chilled cheesecake bars.
  5. Sprinkle with pumpkin spice and serve.
Categories
4. Bread Pudding

Pumpkin Bread Pudding

INGREDIENTS

  • 1 loaf (28 ounces) Texas Toast, cut or torn into 1-inch pieces
  • 5 large eggs
  • 2 cups (490g) whole milk
  • ½ cup (100g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces) pumpkin puree

VANILLA GLAZE

  • ½ cup (1 stick or 113g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ½ cup (119g) heavy whipping cream
  • 1 tablespoon vanilla

INSTRUCTIONS

  1. Place the pieces of bread in a greased 9×13-inch baking dish. Let the bread sit out, uncovered, overnight to slightly harden. (You could also toast the bread to harden it and save the hours. To toast the bread, preheat oven to 350°F, place bread in an even layer in a greased 9 x 13 baking dish, and bake the bread pieces for 5 minutes or until bread is slightly crispy.)
  2. When ready to bake the bread pudding, whisk together the eggs, milk, sugars, pumpkin pie spice, vanilla, and pumpkin puree in a medium bowl.
  3. Pour the mixture over the bread. Press down to coat all the bread. Let it soak for 20 minutes and preheat the oven to 350°F.
  4. After soaking, bake for 35-40 minutes, or until a toothpick in the center comes out clean (or the internal temperature is 160°F.)
  5. 10 minutes into the baking, begin making the vanilla glaze. The glaze takes about 20 minutes to thicken.

VANILLA GLAZE

  1. In a saucepan, add the butter, sugar, and heavy whipping cream. Set over medium heat and stir frequently until the mixture begins to thicken (about 20 minutes).
  2. Stir in vanilla and remove the mixture from the heat.
  3. Pour glaze over the top of the baked bread pudding. Let it cool for a few minutes before cutting and serving.
Categories
4. Bread Pudding

Chocolate Bread Pudding

INGREDIENTS

  • 10 slices Texas Toast, cut or torn into 1″ pieces
  • 5 large eggs
  • 1 container (15.2 ounces) Bolthouse Chocolate Protein Plus
  • ¼ cup (50g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons vanilla
  • 3 tablespoons butter, melted

SALTED CARAMEL GLAZE

  • 2 cups (250g) confectioners’ sugar
  • ¼ cup Bolthouse Salted Caramel Latte

INSTRUCTION

  1. Preheat oven to 350°F.
  2. Place bread in an even layer in a greased 9 x 13 baking dish. Bake the bread pieces for 5 minutes or until bread is slightly crispy.
  3. In a medium bowl whisk together eggs, Bolthouse Chocolate Protein Plus, sugars, and vanilla. Once mixed, pour over bread, pressing down on the bread to soak up the chocolate mixture.
  4. Drizzle melted butter over the top of the mixture.
  5. Bake 35-40 minutes or until a toothpick in the center comes out clean (or the internal temperature is 160°F).

SALTED CARAMEL GLAZE

  1. In a medium bowl, mix together confectioners’ sugar and Bolthouse Salted Caramel Latte until smooth.
  2. Pour over bread and serve warm.
Categories
4. Bread Pudding

Bread Pudding

INGREDIENTS

  • 1 loaf brioche bread, cut or torn into 1″ pieces
  • ½ cup raisins
  • 5 large eggs
  • 2 cups (490g) whole milk
  • ½ cup (100g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla

VANILLA GLAZE

  • ½ cup  (1 stick or 113g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ½ cup (119g) heavy whipping cream
  • 1 tablespoon vanilla

INSTRUCTIONS

  1. Place bread in an even layer in a greased 9 x 13 baking dish. Let bread sit out, uncovered, overnight to harden slightly.
  2. Pour raisins over bread and fold in slightly.
  3. In a medium bowl whisk together eggs, milk, sugars, cinnamon, and vanilla. Once mixed, pour over bread. Press down to coat all bread. Let soak for 20 minutes.
  4. After soaking, preheat oven to 350°F.
  5. Bake 35-40 minutes or until a toothpick in the center comes out clean (or internal temperature is 160°F).
  6. After the bread pudding has baked for about 10 minutes, start making the vanilla glaze. The glaze takes about 20 minutes to thicken.

VANILLA GLAZE

  1. In a saucepan, add butter, sugar, and heavy whipping cream. Set over medium heat and stir frequently until the mixture begins to thicken (about 20 minutes).
  2. Stir in vanilla and remove the mixture from heat.
  3. Pour glaze over the top of the bread pudding.