Tag Archives: Bread Pudding

Coconut Bread Pudding with Sazerac Sauce

Coconut Bread Pudding with Sazerac Sauce

Over the past eighteen months or so, I’ve purposefully dropped a bit of excess weight, and I’ve done so not by following a standard program that gets advertised on television, but by making some simple lifestyle changes and adjustments. And I’d say the two biggest changes I made were in my exercise habits (as in, now I actually have exercise habits), and my dessert eating habits. I adore baking and making carb-laden and sweet treats, but I’ve learned to focus on the satisfaction and catharsis that comes from making them and less on eating them. Now, I’m more of a dessert taster than a dessert eater.

Coconut Bread Pudding with Sazerac Sauce

Until I made this bread pudding… Holy crap, this bread pudding. This is the dessert that made me unabashedly throw out my newfound healthy attitude towards dessert. I feel I exhibited serious restraint, the kind that deserves shiny medals, to not eat the entire pan in one sitting. I wish I was kidding. I only had one serving a day for two days in a row, which is more dessert than I typically eat, but that was simply the best I could do in the willpower department.

Coconut Bread Pudding with Sazerac Sauce

This is phenomenal, superfluous, amazing dessert right here. This particular sauce is special, boozy, and pairs so beautifully with the coconut in the bread pudding. A Sazerac is a classic New Orleans cocktail made from rye whiskey, Absinthe, and Peychaud’s bitters. The cocktail itself is outstanding, one of my favorites, and I’m very happy but not totally surprised that it translates beautifully to a syrupy sauce for bread pudding.

Coconut Bread Pudding with Sazerac Sauce

I can’t say enough good things here. You must go out and make it, right now!! Enjoy!

Sources: Bread Pudding adapted from Fine Cooking Magazine, Feb/Mar 2016; Sazerac Sauce from Louisiana Cookin’

Ingredients:

BREAD PUDDING:
1 loaf stale challah bread, cut into cubes
1 ½ cups sweetened shredded coconut
4 large eggs
1 large egg yolk
½ cup granulated sugar
2 (13.4 oz.) cans full-fat coconut milk, shaken
2 ½ tsp vanilla extract
¼ tsp lemon zest
¼ tsp salt

SAZERAC SAUCE:
1 cup water
½ cup rye whiskey
3 tbs absinthe
2 drops Peychaud’s bitters
1½ cups sugar
1 tsp fresh peeled orange zest
1 tsp vanilla extract

Directions:
To make the BREAD PUDDING: grease a 9×13” baking dish. In a large mixing bowl, toss together the bread cubes and shredded coconut until well combined. Transfer to the prepared baking dish. Wipe out the bowl, then add the eggs, egg yolk, sugar, coconut milk, vanilla, lemon zest, and salt. Whisk to thoroughly combine, then evenly pour this mixture over the bread. Use your hands to press down on the bread to submerge it. Line it with plastic wrap and let sit at room temperature for 30-45 minutes.
Meanwhile, preheat your oven to 350 F and set a rack in the center of the oven. Bring a kettle of water to a boil, then remove from the heat. Remove the plastic wrap from the bread pudding and place the baking dish in a larger baking dish or large roasting pan. Put the baking dish on the oven rack, then carefully pour enough hot water into the larger baking dish to come up about halfway up the sides of the baking dish with the bread pudding.
Bake until the center of the bread pudding springs back when gently pressed with a finger and knife inserted into the center comes out almost clean, 50 to 60 minutes. Cool in the water bath for 15 minutes, then carefully lift the baking dish out of the water bath. Transfer it to a rack to cool. Serve warm or at room temperature with the Sazerac Sauce liberally drizzled over.
While the bread pudding is baking, make the SAZERAC SAUCE: In a small saucepan, combine 1 cup water, whiskey, absinthe, and bitters. Add sugar, whisking to combine. Add zest, then bring to a simmer over medium-high heat. Continue to cook until slightly thickened, 8 to 10 minutes. Remove from heat; stir in the vanilla, then cool completely before using. Refrigerate in an airtight container up to 2 weeks.

Eggnog Panettone Bread Pudding with Amaretto Sauce

Eggnog Panettone Bread Pudding with Amaretto Sauce

Merry Christmas Eve!!! I had every intention of being a good and proper little food blogger for today’s post – you know, writing it up and scheduling it yesterday evening. But Santa showed up early to our house yesterday, generously gifting us with busted pipes under the kitchen sink! I guess there’s no uncertainty about which list we were on this year.

Panettone for bread pudding

So the best laid plans went to smithereens, and today shall be spent blogging yesterday’s work and mopping up my kitchen floor – AGAIN. Ah, well, there are certainly worse things that could have happened in life; perhaps later, for a little perspective, I’ll watch It’s a Wonderful Life (or, the movie my dear husband alternately titles Let’s All Stuff on George Baily, Over and Over and Over – except, um, he doesn’t say “stuff”).

Eggnog Panettone Bread Pudding with Amaretto Sauce

This delicious bread pudding could cheer just about anyone up. It’s a festive Christmas-y bread pudding, with eggnog (though the haters could certainly sub in more milk and some heavy cream), and panettone, that almost-too-sweet-but-we-love-it-anyway Italian holiday bread that I never ate growing up. Because, you know – that whole not being Italian thing.

Eggnog Panettone Bread Pudding with Amaretto Sauce

But, I loved this bread pudding and found it the perfect balance of sweetness and spiky booziness. Matt took the leftovers to his coworkers and the report back was one of adoration. If you’re looking for a last-minute, easy dessert for tomorrow, I’ve got you covered. This will feed a decent number of people and they will love you for it.

Eggnog Panettone Bread Pudding with Amaretto Sauce

And with that, I am off until Sunday! May your holiday be happy, safe, and delicious! Love you guys!!

Eggnog Panettone Bread Pudding with Amaretto Sauce

{One Year Ago: Mexican Wedding Cookies}
{Two Years Ago: Arugula Pesto, Smoked Mozzarella and Tomato Pizza}

Source: adapted from Giada’s Family Dinners by Giada de Laurentiis

Ingredients:
BREAD PUDDING:
1 (1 lb.) loaf panettone bread that has gone a little dry or stale, cut into 1-inch or so cubes
8 large eggs
1 ½ cups whole milk
2 ½ cups eggnog
1 cup granulated sugar

SAUCE:
½ cup heavy cream
½ cup whole milk
3 tbs granulated sugar
¼ cup Amaretto liqueur
2 tsp cornstarch

Directions:
First make the bread pudding. Grease a 9×13” baking dish. Arrange the bread cubes, plus any dried fruit that fell out when you cut the bread, in the prepared dish.
In a large bowl, whisk the eggs, cream, milk, and sugar until well combined. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread into the custard mixture.
Preheat your oven to 350 F. Bake the pudding until it puffs and is set in the center, about 45 minutes. Cool slightly.
Meanwhile, make the sauce. Bring the cream, milk, and sugar to a boil in a small saucepan over medium to medium-high heat, stirring frequently. In a small bowl, mix together the amaretto and cornstarch until smooth. Whisk it into the cream mixture. Simmer over medium-low heat, stirring constantly, until the sauce thickens, about 3-5 minutes.
After the bread pudding has cooled slightly, spoon it into serving bowls and drizzle the sauce over each serving. Enjoy!

White and Dark Chocolate Bread Pudding with NOLA Bourbon Sauce

White and Dark Chocolate Bread Pudding with NOLA Bourbon Sauce

Last week was, for me, a most crap-tacular exercise in futility. Redoing our apartment is still underway, so things are a mess, and then to add insult to injury, both myself and Matt were hit by the cold virus that’s going around. So blogging and other work slogged along at a snail’s pace, with some of it just plain not getting done at all. But, barring some act of God catastrophe, next week will see a return to my themed weeks! With ASPARAGUS. Yummy and perfect for the spring season we are ushering in.

NOLA Chocolate Bread pudding with Bourbon sauce

Chocolate Bread Pudding with NOLA Bourbon Sauce

Since I blogged a savory bread pudding yesterday, I figured why not have a sweet bread pudding today? I had planned to post this last Wednesday, on March 12, 2014. Why? Because that day is the anniversary of when Matt and I met on Bourbon Street in New Orleans, 11 years ago. And every year for this anniversary I try to make something Cajun, Creole, or otherwise New Orleans-themed. But on March 12th last week I was laid up in bed with fever, sore throat, runny nose and cranky as all hell. So I’m posting this today instead.

White and dark chocolate bread pudding with nola bourbon sauce

This bread pudding is insane, just like all the bread puddings I’ve had while visiting NOLA, and best of all, it is boozy! Bread pudding is a very popular dessert in New Orleans, and it is always accompanied by a luscious bourbon sauce, which will be creamy yet almost abrasively spiked with alcohol. It’s awesome. I was extremely happy to recreate that experience at home. Enjoy this one, y’all!

White and Dark Chocolate Bread Pudding with NOLA Bourbon Sauce

{One year ago: Irish Soda Bread and Red Beans and Rice}

Source: slightly adapted from Real Cajun by Donald Link

Ingredients:
BREAD PUDDING:
1 stale French baguette, cut into 1-inch pieces
4 oz. white chocolate chips
4 oz. dark chocolate, coarsely chopped
3 large eggs
2 cups whole milk
2 cups heavy cream
¾ cup granulated sugar
Pinch of kosher salt
2 tsp ground cinnamon
1 tbs pure vanilla extract
¼ cup unsalted butter, melted

BOURBON SAUCE:
¼ cup granulated sugar
½ cup (1 stick) unsalted butter
2 egg yolks
Pinch of kosher salt
2 to 4 tbs bourbon

Directions:
Preheat the oven to 350 F. Grease a 9×13” baking dish. Spread the bread cubes evenly in the dish, then sprinkle the white and dark chocolate evenly over the bread.
In a large bowl, whisk the eggs, milk, cream, sugar, salt, cinnamon, and vanilla. Add the melted butter and whisk again to combine. Pour this mixture over the bread, making sure all of it gets wet. Press the bread down with a spatula several times to ensure it starts to soak up the egg mixture.
Bake, uncovered, for about 30-35 minutes, until the pudding is set. Allow to cool slightly, then serve drizzled liberally with the bourbon sauce.
Make the Bourbon Sauce while the pudding is baking. Heat the sugar and butter in a small saucepan over low heat, stirring, until the butter melts and the sugar dissolves.
Place the egg yolks in a medium mixing bowl and slowly pour the warm butter mixture into the bowl, whisking constantly. Finish the sauce with the bourbon, using your preferences for how strong you want the sauce to be (I used 4 tbs for a sauce with a *very* nice bite to it). Let the sauce sit for a minute or so, whisking occasionally. You will see it start to thicken and come together. If you don’t use the sauce immediately, cover it and keep it warm as you don’t want it to break.

Collard Greens, Mushroom and Cheddar Bread Pudding #SundaySupper

collard greens, mushroom and cheddar bread pudding

Alright, alright, alright – Sunday Supper is back, y’all! Channeling my inner Matthew McConaughey for a second. Don’t worry though, I’m fully clothed and not stoned, so I suppose I’m not channeling him too much…

Collard Greens, Mushroom and Cheddar Bread Pudding

collards and cheddar bread pudding

Anywho… our theme this week is Eat Your Greens! Because this month is St. Patrick’s Day…. Which features the color green…. Get it? I thought it was rather clever, whoever came up with this one! I mean, the obvious choice would have been to do a St. Patty’s Day themed #SS, which would have been delicious, no doubt, but this is a very cute and healthy spin on things.

Collard greens, mushroom and cheddar bread pudding

So now which greens to choose? I went with collard greens. I love ‘em. Actually, I remembered a recipe I’d filed away in my “must-try-soon” folder, this savory bread pudding which originally called for kale. But I can’t use kale in my house; Matt says he is allergic to it. (Now, whether he’s actually allergic or whether he just doesn’t like it – well, that’s between him and his god, I suppose. Just kidding, sweetie!) But, seriously, I don’t cook with kale for his sake; no one wants the one we love to ever be miserable. So I simply made the substitution and neither of us minded one bit. It was incredibly delicious! I would highly urge you to try this one, using whichever dark greens you and yours prefer the most. Enjoy!

Collard Greens, Mushroom and Cheddar bread pudding

And don’t forget to check out the rest of the fabulous recipes from my #SS crew!

{One year ago: Classic Caesar Salad, Chocolate Pistachio Fudge, and Lemon Risotto}

Source: adapted from Homemade with Love by Jennifer Perillo

Ingredients:
Olive oil
½ a bunch of collard greens, leaves stripped from the stems and rough chopped
Kosher salt and black pepper
5 oz. Cremini mushrooms, chopped
1 small yellow onion, thinly sliced
1 garlic clove, minced
About ½ a loaf of round white bread, such as ciabatta or rustic white round loaf, cut into cubes
3 large eggs
1 ½ cups whole milk
4 oz. sharp cheddar cheese, shredded

Directions:
Preheat your oven to 350 F. Grease an 8×8”baking pan and set aside.
Place a large skillet over medium heat. Add the collards and cook, stirring occasionally, until slightly wilted, 2-3 minutes. Add the mushroom and onion, and more oil if it looks dry. Turn the heat to medium-high and cook, stirring frequently, until the onion softens and the mushrooms lightly brown, 3-5 minutes. Add the garlic and cook 1 minute more. Remove from the heat and let cool 5 minutes.
Meanwhile, beat the eggs and milk together with a fork or whisk in a medium bowl.
Add the bread cubes to a large bowl. Add the collard green mixture, plus 2/3 of your shredded cheese. Stir together until combined. Spoon the mixture into your prepared baking dish and smooth the top. Pour the egg mixture over the bread mixture in the baking dish. Press the mixture with a spatula to make sure the bread is submerged in the custard. Sprinkle the last 1/3 of cheese on top.
Let the casserole sit at least 15 minutes, or up to overnight (covered with foil in the refrigerator, of course).
Cover with foil, if not already done, and bake 30 minutes. Remove the foil and bake another 25-30 minutes until the cheese is golden and bubbly. Let the casserole sit 5 minutes before cutting into portions and serving. Leftovers work beautifully!

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