Classic Bread Pudding

November 23, 2014 by Susan

Prior to meeting my husband, I never had bread pudding. Given the choice, I always choose a dessert that includes chocolate. Once we got married he happened to ‘mention’ to me that his favorite dessert was bread pudding. And then for his birthday dinner he requested bread pudding for dessert. Suddenly he was doing a lot of talking about this bread pudding.

And so I starting doing some research and comparing recipes. There are tons of them out there. We also started ordering bread pudding desserts at restaurants every now and again, so I got a good sampling. Personally, I found most of them much too dense and sweet for my liking. My husband’s only request (demand) was that there be no raisins whatsoever. None. Apparently the inclusion of raisins completely ruins the dessert (in his opinion).

My guess is I only had to make bread pudding 2 times before I got it exactly how we like it. By the 3rd time it was perfect, just the right amount of bread, not too much sugar and the perfect amount of pecans to give it that crunch it absolutely needs. And the whiskey cream sauce? Totally makes the dessert!

I am proud to say my husband, the connoisseur of bread pudding, told me this is the best bread pudding he has ever had. He might be exaggerating a bit due to the fact that he is married to me, but I have to say I agree with him. It is delicious and so easy to make, it takes all my willpower to not make it once a week!

If you need an amazing, easy dessert to add to all the pecan and pumpkin pies on your Thanksgiving table this week, try this one. You won’t be disappointed.

Here’s what you will need to serve 4-5 people…

Recipe

5 cups day old challah bread, cubed into 1 inch pieces

2 eggs

2 Tbsp vanilla

2 cups whole milk

1 cup sugar

2 Tbsp melted butter, cooled

pinch of cinnamon

pinch of salt

1/4 cup chopped pecans

Whiskey Cream Sauce

1/4 cup sugar

1/2 stick of butter

1/4 cup heavy cream (heaping)

1/8 cup Jack Daniels

pinch of salt

Method

The bread needs to be somewhat dried out, so if it is not old bread that is already dried out cut the bread into cubes and bake on a sheet pan in a 275 degree oven for about 10-15 minutes or so until the cubes are lightly toasted. Allow to cool. Place in a baking dish (approximately 8×10 in size). The bread should fit tightly in the baking dish.

Preheat oven to 325 degrees.

In a large bowl, whisk eggs, melted and cooled butter, vanilla and milk. Add the sugar and mix until incorporated. Pour liquid over all the bread cubes, pressing the bread down slightly to ensure most of the bread is covered with the liquid. Scatter chopped pecans over the top and place in the oven to cook for approximately 45 minutes until golden brown and puffed. It will soon deflate, don’t worry, that’s normal.

While the bread pudding is cooking, start on the whiskey cream sauce. Basically just add all the ingredients into a small saucepan over medium low heat and cook, stirring until everything is melted and gently boiling. Remove from heat and use when needed. You might need to reheat this mixture a bit and stir again. If there is any leftover sauce, store in the refrigerator and reheat gently.

Portion out the bread pudding into bowls and drizzle the whiskey cream sauce over the top. I like to just moisten the bread pudding with the sauce, not drench it. If you prefer to have your bread pudding soaking in the cream sauce you might want to double the sauce recipe.

Whiskey Cream Sauce courtesy of The Pioneer Woman

Classic Bread Pudding

Author: Feasts And Fotos

Ingredients

5 cups day old challah bread, cubed into 1 inch pieces
2 eggs
2 Tbsp vanilla
2 cups whole milk
1 cup sugar
2 Tbsp melted butter, cooled
pinch of cinnamon
pinch of salt
¼ cup chopped pecans
Whiskey Cream Sauce
¼ cup sugar
½ stick of butter
¼ cup heavy cream (heaping)
⅛ cup Jack Daniels
pinch of salt

Method

The bread needs to be somewhat dried out, so if it is not old bread that is already dried out cut the bread into cubes and bake on a sheet pan in a 275 degree oven for about 10-15 minutes or so until the cubes are lightly toasted. Allow to cool. Place in a baking dish (approximately 8x10 in size). The bread should fit tightly in the baking dish.
Preheat oven to 325 degrees.
In a large bowl, whisk eggs, melted and cooled butter, vanilla and milk. Add the sugar and mix until incorporated. Pour liquid over all the bread cubes, pressing the bread down slightly to ensure most of the bread is covered with the liquid. Scatter chopped pecans over the top and place in the oven to cook for approximately 45 minutes until golden brown and puffed. It will soon deflate, don't worry, that's normal.
While the bread pudding is cooking, start on the whiskey cream sauce. Basically just add all the ingredients into a small saucepan over medium low heat and cook, stirring until everything is melted and gently boiling. Remove from heat and use when needed. You might need to reheat this mixture a bit and stir again. If there is any leftover sauce, store in the refrigerator and reheat gently.
Portion out the bread pudding into bowls and drizzle the whiskey cream sauce over the top. I like to just moisten the bread pudding with the sauce, not drench it. If you prefer to have your bread pudding soaking in the cream sauce you might want to double the sauce recipe.

Banana Pecan Pancakes

May 27, 2009 by Susan

Pancakes are such a treat for me in the mornings. I rarely make them. But when I do decide to make pancakes I go all out. None of this ‘pancakes out of a box’ nonsense. Making them from scratch isn’t all that difficult and the payoff is worth it. These banana pecan pancakes are delicious, yes, but more importantly they aren’t heavy. They don’t lay in your belly like led. They are light.

Yes, it is a bit more time consuming to prepare the batter from scratch, I know. But it’s not so bad when you realize that the batter will last in the fridge for up to 3 days! If you are lucky enough to not be serving 6 people for breakfast, you will have leftover batter to enjoy over the next few days. If you run out of bananas, don’t worry, these pancakes are delicious even without them.

I adapted this recipe from Tyler Florence, making just a few changes. First, I decreased the amount of sugar by half. I just don’t feel it needs 4 tablespoons – the bananas make these pancakes sweet enough. Also, I added 1 tablespoon of chopped pecans. I like the added texture it gives, having a tiny crunch every now and then.

Essential to the positive outcome of these pancakes is the maple syrup. Please, treat yourself to some exceptional, pure maple syrup. It really makes a difference. I was lucky enough to get a large jug of pure Vermont Maple Syrup from my sister, so I’m putting it to good use on these delicious pancakes.

Here’s what you will need for approximately 6 servings…

Recipe

2 cups buttermilk

3 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 pinch salt

2 tablespoons sugar

1/2 cup pecans, toasted and finely ground (not chopped)

1 tbsp toasted pecans, chopped

1/2 stick unsalted butter, melted

3 bananas, peeled and sliced in 1/4-inch circles

Maple syrup (the good stuff!)

Method

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined. In a separate bowl mix the flour, baking powder, baking soda, salt and sugar. Combine the wet ingredients with the dry and stir until the lumps are gone. Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.

Heat a griddle over medium low heat and brush with some melted butter to coat. Using a ladle or small measuring cup pour out individual pancakes onto griddle. Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top. I usually get 3-4 per pancake. When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won’t stick to the griddle. Cook until golden.

Serve with some warm pure maple syrup. Enjoy your morning treat!

Banana Pecan Pancakes

Author: Feasts And Fotos

Ingredients

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons sugar
½ cup pecans, toasted and finely ground (not chopped)
1 tbsp toasted pecans, chopped
½ stick unsalted butter, melted
3 bananas, peeled and sliced in ¼-inch circles
Maple syrup (the good stuff!)

Method

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined. In a separate bowl mix the flour, baking powder, baking soda, salt and sugar. Combine the wet ingredients with the dry and stir until the lumps are gone. Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.
Heat a griddle over medium low heat and brush with some melted butter to coat. Using a ladle or small measuring cup pour out individual pancakes onto griddle. Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top. I usually get 3-4 per pancake. When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won't stick to the griddle. Cook until golden.

Pecan Sables

February 13, 2009 by Susan

Valentine’s Day is tomorrow! As far as I’m concerned it’s an excellent reason/excuse to eat tons of chocolate…I’m a big fan of chocolate. I will be making my chocolate cupcakes with peanut butter frosting, however, I also wanted to make a little something else, a non-chocolate cookie (shocking!) in the shape of a heart, especially for the occasion.

I knew I wanted to make a shortbread cookie, preferably with pecans. After scouring Dorie Greenspan’s recipes I chose this one. Dorie is pure genius, so I had a good feeling these would come out great. I was quite happy with the result. These cookies are crumbly and delicious, perfect with a glass of cold milk or a hot latte.

So go ahead…whip up a batch of these heart shaped goodies and share the love.

Here’s what you will need to make approximately 40 cookies…

Recipe

2 sticks unsalted butter, room temperature

1/2 cup sugar

1/2 cup confectioners’ sugar, sifted

1/2 teaspoon salt

2 large egg yolks, room temperature

1 1/2 cups flour

1/2 cup finely ground pecans

Decorating sugar

egg wash

Method

In a stand mixer beat the butter at medium speed until smooth and very creamy. Add sugars and salt and beat until well blended. The mixture should be smooth and velvety, not fluffy and airy. Add the pecans. Reduce speed to low and beat in the egg yolks until incorporated.

Pour in the flour and pulse the mixer at low speed 5-7 times for a second or two each time. (You can put a towel over the mixer to protect yourself from getting flour all over you). Continue mixing at low speed for 20 seconds more, just until flour disappears into the dough. The dough should be soft, moist and clumpy.

Scrape the dough onto a smooth work surface sprinkled with flour, gather into a ball and divide in half. Flatten each half into a disk, wrap in plastic wrap and refrigerate for 3 hours or up to 3 days.

Center a rack in the oven and preheat to 350. Line baking sheet with parchment. Remove dough from refrigerator, remove from plastic, sprinkle with some flour and roll out to approximately 1/4 inch to 1/3 inch thick. Use heart shape cutouts to form each cookie.

Whisk egg for egg wash. Brush the top of each cookie with the egg wash and sprinkle generously with decorator’s sugar. Place on baking sheet, one inch apart.

Bake for 10-12 minutes, rotating baking sheet at the midway point, until the edges are lightly golden and the tops of the cookies are slightly less golden. Remove from oven, allow to sit for a minute, then transfer to a cooling rack.

Pecan Sables

Author: Feasts And Fotos

Ingredients

2 sticks unsalted butter, room temperature
½ cup sugar
½ cup confectioners' sugar, sifted
½ teaspoon salt
2 large egg yolks, room temperature
1½ cups flour
½ cup finely ground pecans
Decorating sugar
egg wash

Method

In a stand mixer beat the butter at medium speed until smooth and very creamy. Add sugars and salt and beat until well blended. The mixture should be smooth and velvety, not fluffy and airy. Add the pecans. Reduce speed to low and beat in the egg yolks until incorporated.
Pour in the flour and pulse the mixer at low speed 5-7 times for a second or two each time. (You can put a towel over the mixer to protect yourself from getting flour all over you). Continue mixing at low speed for 20 seconds more, just until flour disappears into the dough. The dough should be soft, moist and clumpy.
Scrape the dough onto a smooth work surface sprinkled with flour, gather into a ball and divide in half. Flatten each half into a disk, wrap in plastic wrap and refrigerate for 3 hours or up to 3 days.
Center a rack in the oven and preheat to 350. Line baking sheet with parchment. Remove dough from refrigerator, remove from plastic, sprinkle with some flour and roll out to approximately ¼ inch to ⅓ inch thick. Use heart shape cutouts to form each cookie.
Whisk egg for egg wash. Brush the top of each cookie with the egg wash and sprinkle generously with decorator's sugar. Place on baking sheet, one inch apart.
Bake for 10-12 minutes, rotating baking sheet at the midway point, until the edges are lightly golden and the tops of the cookies are slightly less golden. Remove from oven, allow to sit for a minute, then transfer to a cooling rack.