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Recipe: Key Lime Bread Pudding

Key Lime Bread Pudding

Key Lime Bread Pudding with a Coconut Milk Glaze

I have to admit this Key Lime Bread Pudding was really more of an experiment than a vision, but it worked.

Key limes (or their juice) are vital to this dessert recipe. And rather than French bread (which I normally use in bread pudding), I used donut holes to give it added sweetness.

Ingredients:

  • 1 1/2 cups 2% milk
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • Key Lime Bread Pudding Ingredients

    Key Lime Bread Pudding Ingredients

  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1/2 cup key lime juice
  • 3 dozen day-old donut holes, torn into 1/4-inch pieces

Directions:

  1. Preheat oven to 350F.
  2. Key Lime Bread Pudding with Donut Holes

    Soaking the donut holes in the key lime custard

  3. Combine first seven ingredients in a large bowl and stir well.
  4. Add donut holes and toss gently to coat. Let stand for 30 minutes to 1 hour or until most of the liquid is absorbed.
  5. Spread mixture evenly into a baking dish coated with butter or non-stick cooking spray.
  6. Bake at 350F for 40-45 minutes or until bread pudding sets.
  7. Garnish with a key lime slice and serve.

For a topping, I combined a little coconut milk and some sugar to give it a really tropical vibe.

If you can’t get donut holes, just buy donuts and tear them into bite-sized pieces. You may even sweet talk a donut shop into giving you some stale donuts or donut holes for cheap.

  • To make sure I didn’t eat the whole pan, I took this to the office and it disappeared in a few hours. It’s that good.
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    Posted by on March 29, 2012 in Cookin', Desserts, Recipes

     

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    Recipe: Pumpkin-Kahlua Bread Pudding

    Pumpkin-Kahlua Bread Pudding

    Pumpkin-Kahlua Bread Pudding

    This is a pretty rich dessert recipe, but it’s worth every calorie. Since most people are probably following through with New Year’s resolutions right now, you may want to file it away for a special occasion.

    I would have never guessed that pumpkin and Kahlua go well together, but luckily they do. You can pretty much use a liquor of your choice for this. I think Bailey’s would make a nice alternative, or maybe even whiskey.

    Ingredients:

    • 6 large croissants, torn into pieces and left to dry out overnight
    • 1 can of pumpkin pie filling
    • 3/4 cup Kahlua
    • 1 1/2 cups heavy cream
    • Croissants

      The Prepped Croissants

    • 1 cup milk
    • 7 eggs
    • 1/2 cup sugar
    • Pinch of salt
    • Butter, for greasing the dish

    Directions:

    1. Preheat oven to 350F.
    2. Grease a 9×13 baking dish with butter.
    3. Croissants in the Pumpkin-Kahlua Custard

      Croissants in the Pumpkin-Kahlua Custard

    4. In a large bowl, whisk the pumpkin pie filling, heavy cream, eggs, milk, sugar, salt and Kahlua.
    5. In the greased baking dish, place in the croissants then pour in the pumpkin mixture. Press with the back of a spoon until the croissants are moistened.
    6. Bake for 40 minutes or until the center is set.
    7. Remove from oven, let cool and serve.

    One of the keys is to let the croissants dry out over night. They will maintain their butteriness, but will absorb more liquid if you do so.

    This is a simple recipe that will disappear very quickly. It’s also kid-friendly (despite the Kahlua) since the alcohol cooks out while it’s baking. Of course, you can drizzle with some extra Kahlua to give it an adult kick.

     
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    Posted by on January 2, 2012 in Cookin', Desserts, Recipes

     

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