Tag Archives: Pudding

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

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

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

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

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

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

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

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

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!

Green Light Appetizers and Sides

Getting Greens Through Salads

Entreés That Will Leave You Green With Envy

Desserts and Beverages That Will Make Others Turn Green

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Meyer Lemon Pudding Pops

Meyer Lemon Pudding Pops

So, today’s post is on a Sunday, yes, but it’s not part of #SundaySupper; just consider it a bonus post! Y’all know this past week our theme was Christmas Gift Week, where I highlighted some food/cooking related gifts I received from my family members.

Meyer lemon pudding pops

In actuality though, my original plan had been to do a Winter Citrus week, and make recipes using winter citrus like blood oranges, kumquats, Meyer lemons, and the like. Well, winter citrus arrived a little early up here, and I just plain missed it. At the start of the year, when I went looking for it, all that was left was some Meyer lemons. So I only made one winter citrus recipe this year, and it was too good not to share with you.

beautiful Meyer lemons

This recipe is supposed to just be a pudding. Which sounded just perfectly fine and dandy to me, so that was the original plan. On my first batch, I scrambled the eggs. I guess I had the heat too high. Oops. Fortunately I had enough ingredients to start over, so I did, but I think on the second try I had the heat too low, out of paranoia, and the mixture didn’t get thick enough. I stored it in the fridge for two days, and it never thickened into a proper pudding texture. Not one to throw in the towel, I simply poured the mixture into my ice pop maker and waited to see what would happen.

Meyer lemon pudding pops

Um, delicious, creamy, lemony pudding pops happened. Score! Seriously, make them this way! So good!! And if you don’t get Meyer lemons where you are, or missed them for the season, then you can use regular lemons, or use half lemon and half orange, both zest and juice, to approximate the Meyer lemon flavor and color. Enjoy!

Meyer Lemon pudding pops

{One year ago: Blood Orange Margaritas}

Source: adapted from The Galley Gourmet

6 tbs granulated sugar
2 tbs cornstarch
1 ¼ cup half-and-half
2 large egg yolks
1 tbs freshly grated Meyer lemon zest
Pinch of kosher salt
¼ cup freshly squeezed Meyer lemon juice
1 tbs unsalted butter, at room temperature

In a medium bowl, add the sugar, cornstarch, half-and-half, egg yolks, lemon zest, and salt. Whisk until smooth. Pour the mixture into a small saucepan. Cook between medium and medium-low heat, stirring constantly, until thickened. It should coat the back of a spoon. This took me about 5 minutes.
Remove the pan from the heat and stir in the lemon juice and butter. Strain the mixture through a sieve into a medium bowl. Cover with plastic wrap and refrigerate until well chilled, at least 2-3 hours.
Once thoroughly chilled, pour into your ice pop molds and freeze according to manufacturer’s instructions. Unmold, again according to manufacturer’s instructions, and serve.
Makes 6 ice pops

Banana Pudding

Banana Pudding

Sunday was a bittersweet day for me. Sweet because it was Matt’s birthday. Sad because, as I’m sure you’ve heard or read by now, popular radio DJ Kidd Kraddick passed away very suddenly.

assembling banana pudding

Kidd Kraddick hosted the nationally syndicated radio show “Kidd Kraddick in the Morning.” But since he was Dallas-based, I knew of him long before his show went national. He was a Dallas radio icon, simply part of our lives. Whether you were a rabid fan or just an occasional listener, no one hadn’t heard of him.

bowl of banana pudding

banana pudding - the classic

His morning show was hilarious. My fondest memory of it was when I was driving with I *think* my sister, and the show’s theme that day was why men can imitate electric/electronic noises and women cannot. So he would have a man call in, and then he would give them a noise to imitate, like machine guns. And the guy would give a respectable machine gun imitation. Then a woman caller would be on, and Kidd would say, “okay – machine gun. Go!” and the woman would try her best but pretty much all that came out was “duh-duh-duh-duh-sshhh-duh-duh-duh-juh-juh-juh-juh”. And this went on and on. Lawn mowers. Blenders. Chainsaws. At one point I started to fear driving the car into a ditch we were laughing so hard.

a bite of banana pudding

Kidd Kraddick not only brightened people’s commutes, he was extremely philanthropic. His charity Kidd’s Kids, did incredible work with terminally ill children and teenagers. His passing will leave a gaping hole in so many lives. My heart goes out to his daughter, his coworkers, friends and family.

bowl of Banana Pudding

I think some good old comfort food is called for today. Banana pudding is one of my childhood favorites. And just like Kidd Kraddick, it was something of a fixture for me while growing up. This is the best version I’ve ever tried. The pudding part is completely from scratch. It’s messy and delicious. Rest in peace, Kidd. Always loved, never forgotten.

Banana Pudding

{One year ago: Homemade Ranch Dressing}

Source: adapted from Tyler Florence Family Meal by Tyler Florence

2 cups half-and-half
¾ cup granulated sugar
½ cup flour
½ tsp salt
3 egg yolks
2 tbs unsalted butter, at room temperature
2 tbs plus ½ tsp vanilla extract
1 cup heavy cream
¼ cup confectioners’ sugar
1 (12 oz.) box vanilla wafer cookies
3 ripe bananas, sliced ¼-inch thick

Make the pudding: combine the half-and-half and granulated sugar in a medium glass bowl. Set it over a small pot of simmering water. Whisk in the flour and salt until combined, about 2 minutes. Remove from the heat.
Whisk the egg yolks in a separate bowl. Gradually add half the half-and-half mixture, stirring constantly to temper the eggs so they don’t scramble. Now whisk the egg mixture back into the half-and-half mixture, pouring slowly. Place it back over the simmering water.
Cook, whisking constantly, until the mixture has thickened to the consistency of a thin pudding, about 10 minutes. Remove from the heat and stir in the butter and 2 tbs vanilla extract. Set aside to cool for 20 minutes. It will thicken as it cools.
Make the whipped topping: pour the cream into a clean bowl and beat with an electric mixer until soft peaks form. Add the remaining vanilla and the confectioners’ sugar. Beat on medium-high until stiff peaks form. Set aside in the refrigerator.
Assemble the pudding: line a 9-inch deep-dish pie plate with vanilla wafers. Top with half the banana slices and half of the cooled pudding. Make a second layer, starting with vanilla wafers, then the rest of the bananas, and the rest of the pudding. With a spatula, spread the whipped cream over the top and smooth it out. You can serve it immediately, but know that the pudding will be runny still. It tastes best if you let it sit overnight in the refrigerator first.

Chocolate Peanut Butter Pudding


Matt and I are neither milk drinkers nor cereal eaters. We don’t even put milk in our coffee. (He prefers half-and-half while I find that chocolate soymilk disguises the coffee-ness of coffee just enough to make it barely tolerable). Thus, as you can imagine, we don’t ever purchase a carton of milk unless some is needed for something I’m cooking or baking.


So a few weeks ago, when I somehow managed to misread my own grocery list, and bought an entire gallon of organic milk from grass-fed cows because I needed, oh, half a cup of milk for something, well, that leaves quite a bit of extra milk that nobody’s drinking, now doesn’t it.



And since that milk was so high-quality, I really couldn’t stand the thought of throwing it out. Yet, there was so much of it. What to do… I began searching my arsenal for recipes that called for a lot of milk and stumbled upon this pudding that I’d pinned several weeks ago. 4 cups. That’s quite a bit. Pretty helpful in my quest to use up good milk before it spoils.


This pudding was so yum! Chocolate and peanut butter is such a wonderful combination, we go crazy over it in my house. And this pudding is made completely from scratch, so you know there are no nasty chemicals in there. Homemade pudding is delightfully easy to prepare and deliciously fun to eat.


So if you and/or yours go bonkers over anything chocolate-peanut butter, then you’ve got to make this one. So good!!


Source: Joy the Baker

1/3 cup packed light brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
1/2 cup heavy cream
1/2 cup creamy all-natural peanut butter
2 teaspoons pure vanilla extract
1/3 cup packed light brown sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 cups whole milk
1/2 cup heavy cream
4 ounces milk chocolate, coarsely chopped
2 teaspoons pure vanilla extract
1 cup heavy cream
3 tablespoons powered sugar
1 teaspoon pure vanilla extract

In a medium saucepan whisk together brown sugar, cornstarch, and salt. Whisk just to combine.  It’s ok if the mixture is just a bit lumpy. Add the milk and heavy cream and whisk.  Turn the flame on to medium heat.  Bring the mixture to a simmer, whisking occasionally along the way.  Be sure to whisk in the rounded corners of the pan so that pudding doesn’t burn.
Once the peanut butter pudding comes to a simmer, whisk constantly at a simmer for 1 minute.  Mixture should thicken but still remain a bit loose.  Remove from the heat and add peanut butter and vanilla extract.  Quickly whisk and pudding will thicken substantially. Divide warm pudding between six glasses.  Store uncovered in the refrigerator while you make the chocolate pudding.
CHOCOLATE PUDDING: in a (clean and dry) medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.  It’s okay if there are a few brown sugar lumps remaining.  Add milk and cream and whisk to incorporate.  Turn the flame on to medium heat.  Bring to a simmer, whisking occasionally along the way.  Be sure to whisk in the rounded corners of the pan so the pudding doesn’t burn.
Once the chocolate pudding comes to a simmer, whisk constantly at a simmer for 1 minute.  Mixture should thicken but still remain a bit loose.  Remove from heat and add chopped chocolate and vanilla extract.  Stir until the chocolate is melted and pudding is thickened.
Spoon the pudding atop the peanut butter pudding.  Cover each pudding cup with plastic wrap so that the plastic wrap touches the top of the chocolate pudding.  Chill for at least 2 hours before serving.  This recipe can be made a day in advance.
When ready to serve, whip heavy cream, powdered sugar, and vanilla extract into soft peaks.  Top each pudding with whipped cream and serve.

White Chocolate Mousse


Happy Friday, y’all! I thought we should end the week and usher in the weekend with a delectable dessert. And what is more luscious than chocolate mousse? It’s one of the more decadent treats out there, I think. I’ve made it the traditional way, with semi-sweet chocolate, several times. But I’d never made it with white chocolate before. But I like white chocolate, so why not try it?


Actually, I may have misspoke a little there. I like white chocolate desserts, but I really do not care for eating straight white chocolate. It’s a little too cloying for me. But for whatever reason, when it’s combined with other flavors, or encased in cookies, or in this case, whipped cream, then I love it! (And yes, I’m aware that white chocolate isn’t technically chocolate – let’s get that little disclaimer out of the way – but I’m not bothered. I still love it.)


This mousse was made in the traditional manner – folding the white chocolate mixture and whipped cream together. But I will say, it’s a little more difficult to make than traditional chocolate mousse. Why? Because regular chocolate is a dark color that contrasts with the white cream, so it’s very easy to determine when you’ve folded the two together completely. With white chocolate, it’s very hard to tell when you’re done. And of course, since one of the biggest mousse-texture killers out there is overmixing, you always err on the side of caution, and as we sat down to eat, I found that my mousse wasn’t completely mixed. No matter, it was still delicious. But that is something to watch out for.


It is with great excitement that I wrap up this post. I’ve got to get started packing – I leave tomorrow to go meet my newest niece, Claire!!! I’m going to Texas for a few days to visit, meet the new baby, and help out with her and her two-year-old big brother Jack. So right now I must continue my laundry, pack my suitcase, and wrap up my work week. I hope everyone has a wonderful weekend! I know I will!!


Source: Joy the Baker Cookbook by Joy Wilson

2 tbs water
2 tbs unsalted butter
6 oz. white chocolate chunks
1 1/4 cups heavy cream
2 tsp powdered sugar
Pinch of kosher salt
1 large egg yolk, beaten

In a double boiler (or a heat-proof bowl placed over a pot of simmering water), combine the water, butter and white chocolate. Stir until the chocolate is melted. Remove from the heat and place in a medium bowl to cool slightly.
In the bowl of an electric stand mixer fitted with a whisk attachment, combine the cream, sugar, and salt. Begin with mixer on medium speed, gradually increasing to medium high, beat until stiff peaks form. Remove the bowl from the mixer and set aside.
By now, the chocolate mixture should be just warmer than body temperature. Whisk in the egg yolk until just combined.
Add half the chocolate mixture to the whipped cream. Fold together with a spatula until just incorporated. Add the remaining chocolate mixture and fold together until just incorporated. Try not to overmix the mixture because you’ll deflate the whipped cream.
Place a piece of plastic wrap directly over the mousse, and refrigerate for at least 2 hours.
When ready to serve, scoop up the mousse with a large serving spoon into individual bowls. You should get 4 to 6 servings.