easy baking

Simple Bread Pudding Recipe

Recipes, Uncategorized

Ok friends, I’m on a “what to do with your leftover food that’s about to go bad” kick! This week I’m tackling that stale bread that’s been sitting in the kitchen with no place to go. Enter: delicious bread pudding. Here’s a recipe I frankensteined together from a few classics (links below). This recipe is simple, quick and delicious. Enjoy!

INGREDIENTS: 

1/2 loaf stale bread (Italian, challah, brioche, etc)

2 cups milk (I use whole milk, but you can use any variation)

1/4 cup (1/2 stick) butter, softened

4 beaten eggs

1 cup granulated sugar

1 cup packed brown sugar (light or dark)

1 teaspoon pure vanilla extract

1 cup chopped pecans (optional)

Ingredients for the sauce (optional):

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup (1 stick) butter, melted

1 egg beaten

2 teaspoons vanilla extract

1/4 cup brandy

bread pudding in the making

Let the pouring begin!

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Grease a 9-inch pan.
  3. Cut the bread into cubes and disperse evenly in the baking pan.
  4. MIX together the granulated sugar, 1/2 cup brown sugar, eggs and milk in a bowl. Add vanilla.  Pour over your cubed bread and let it sit for 10 minutes.
  5. In another bowl, MIX the remaining 1/2 cup brown sugar, butter and pecans (it should look like a crumble).
  6. Sprinkle the brown sugar mixture over the top and bake for 35-45 minutes, or until the custard is set (it should still be a little wobbly, but the edges should be brown).
  7. Remove from the oven.

Directions for the sauce:

  1. MIX together the granulated sugar, brown sugar, butter, egg and vanilla in a saucepan over medium heat. Stir together until sugar is melted. Add the brandy and stir well.
  2. Pour over the bread pudding.
  3. Eat it like no one is watching.
bread pudding 3

Dude, it’s delicious.

This recipe is the love child of  Paula Deen & NY Times Cooking Section

Gluten Free, No Bake Cheesecake Recipe

Recipes

Long time no see, my friends! As a welcome back, I’m sharing this super duper easy gluten free, no bake cheesecake that I Frankenstein’d together. Since so many people are gluten free these days, I figured it was time to make the sweet stuff accessible to everyone so I don’t feel like a cow consuming all of it by myself we can all enjoy the sweet life together! Hope you like it:

INGREDIENTS:

For the Crust: 

2 cups almond meal

4 TBSP butter

2 TBSP brown sugar

For the Filling:

2 8oz. packages cream cheese

1 14oz. can sweetened condensed milk

1/4 cup lemon juice

1 tsp. vanilla extract

DIRECTIONS: 

For the crust:

1. In a bowl, combine the almond meal, butter and brown sugar. Stir well until combined.

2. Press the crumb mixture into a 9-inch dish. Don’t forget to press up along the sides, too.

3. Place in the fridge while you make the filling.

For the filling: 

1. With an electric mixer, beat the cream cheese until smooth. Slowly fold in the sweetened condensed milk, followed by the lemon juice and vanilla. Beat everything until smooth.

2. Pour the filling into the crust. Refrigerate until firm, about 2 1/2 to 3 hours.

3. Because this is a basic cheesecake, you can add toppings of your choice. I am Argentinean, so my go-to is dulce de leche. I drizzled this one with a little dulce de leche and pecans. I also made a basic one (featured in the image above).

Dulce De Leche + Pecans

Dulce De Leche + Pecans