Pecan Pie Bread Pudding

So, I made a ton of bread in my last post. There is only two of us in the house, so I don’t know what I was thinking when I made two loaves. Correction: two MASSIVE loaves. Brioche bread is heavenly, but wow, I came out of last week with a LOT of bread.

The nice thing that came out of the mass amount of bread I made is a chance to make bread pudding! We aren’t huge bread eaters (again, what was I thinking?!? Oh, right… Brioche.) I scoured the internet for recipes to make some really good bread pudding, and finally settled on this Pecan Pie Bread Pudding. It looked absolutely incredible, and I knew that I had to try it.

I had enough bread to double the recipe, so I did. It was enough to fill a 9×13 pan, but I’ve only included the original recipe, which is half of what I made. One thing I’ve learned about bread pudding is that it works the best with day old or stale bread. That way, the dry bread can soak up all that liquid and become gooey, delicious bread pudding.

Another nice thing is that bread pudding is so easy to make. It usually doesn’t take very long, and this one is so easy! There’s only two dishes to clean afterwards.

It was an absolute snap to make, and man did it smell good in the oven! Paul was so excited when I told him I was going to make Pecan Pie Bread Pudding, he was planning out exactly how he wanted to eat it (warm topped with vanilla ice cream).

Not going to lie, this recipe is simple, but sweet and rich. Like, stay away if you have a sugar problem sweet. There is tons of corn syrup, brown sugar and white sugar. For sweet lovers, this is your dream come true!

Still, go make this as an indulgent treat to use up that leftover bread you keep forgetting about!

Ingredients

Yield: 1 8×8 pan

8 c. bread pieces, in bite-sized pieces
3 eggs
1¼ c. light corn syrup
1/3 c. light brown sugar
¼ c. sugar
2 tbsp. butter, melted
1 tsp. vanilla or maple extract
½ tsp. salt
1 tsp. cinnamon
1 c. pecans, chopped

Preheat oven to 375°F.

Spray the baking dish with non-stick cooking spray.

Place all of the bread pieces into the baking dish. Pour the melted butter over the bread.

In a large bowl, whisk together the eggs, corn syrup, brown sugar, sugar, the extract, cinnamon and salt. Stir in the pecans and pour evenly over the bread pieces.

Use a spatula to make sure all of the bread is soaked with the egg mixture.

I also chopped up a bit of extra pecans and sprinkled them on top before placing in the oven.

Bake in the preheated oven for 45 minutes. Serve warm with whipped cream or ice cream.

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Pumpkin Biscotti

Yay! Back to biscotti! As the weather starts to turn cold, that means hot drinks are coming back into regular rotation! (I mean, I’m a tea-at-all-times-of-the-year kind of girl, but that’s another conversation!)

With hot drinks come biscotti! Those beautiful, double-baked crispy cookies that you dunk into your hot chocolate and then eat. So good!

The great thing about biscotti is that it bakes up as a loaf, takes about five minutes to cut, and then bakes again. A lot of the prep time with biscotti is baking.

I found this recipe here, and the original used melted chocolate chips and chopped pumpkin seeds as a garnish. Honestly, I didn’t think that the biscotti needed it, so I didn’t include it.

Either way, take an hour, bake these, and thank me later!

Ingredients

Yield: 18-24 biscotti, depending on cut size

4 tbsp. (¼ c.) butter, softened
2/3 c. sugar
1¼ tsp. pumpkin pie spice
¾ tsp. cinnamon
1½ tsp. baking powder
½ tsp. salt
1 egg
½ c. pumpkin puree
2 c. flour

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugar, pumpkin pie spice, cinnamon, baking powder and salt until combined.

Add in the egg and pumpkin puree, then beat until smooth. Add in the flour, and beat on low speed until just combined.

Roll dough out onto the parchment paper, and pat into a long, flat log.

Bake in the preheated oven for 25 minutes. Remove from oven and spray lightly with water. Wait five minutes for dough to cool, then slice on the diagonal into pieces.

Turn oven down to 325°F.

Place biscotti, cut side down, onto baking rack, and bake for 12 minutes. Flip biscotti, and bake on other side for 12 minutes.

Turn off oven, open oven door, and let biscotti cool in the oven. Once completely cool, remove from oven.

Serve with tea, coffee or hot chocolate.

Pumpkin Bread with Maple Cinnamon Butter

This is Part Three of my unofficial Recipes Including Pumpkin series! Again, I’m on a pumpkin kick. To be fair, I didn’t make the last two posts, and this post, and the NEXT post over the course of a month. I had a really ingenious pumpkin craving, and over the course of two weekends, I made all of these Pumpkin recipes. I mean, why not welcome Fall in any way we can?

I love a good pumpkin loaf. When I saw this recipe, I knew I had to make it. It’s also pretty simple to make, and that’s always a win in my books! It hit the super-soft-and-moist-but-still-tastes-like-Fall-and-I-can-eat-it-for-breakfast-for-a-snack-or-for-dessert target right on the head!

I’m not going to bore you with loads of talking for this one. Just go make it, and your senses will thank you!

Ingredients

Yield: 1 loaf

For the bread:

1½ c. flour
½ tsp. salt
¼ tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
1 tbsp. pumpkin pie spice
½ c. vegetable oil (I used canola)
1/3 c. plus 2 tbsp. sugar
1 c. light brown sugar
2 eggs
½ of a 15 oz. can pumpkin puree
1 tsp. vanilla
1/3 c. water
1 tbsp. maple syrup

For the butter:

4 tbsp. (¼ c.) butter, softened
1 tbsp. maple syrup
¼-½ tsp. cinnamon
¼ tsp. salt

Preheat oven to 350°F, and grease and flour a loaf pan (or use Miracle Cake Release).

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices.

In the bowl of a mixer fitted with the whisk attachment, cream together the oil and sugars. Add in eggs, one at a time, and vanilla, mixing after each addition and scraping down the sides of the bowl as necessary.

Add the pumpkin, water, and maple syrup. Mix again.

Add in the dry ingredients, mixing until just combined.

Pour into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick or knife inserted into the center comes out clean.

Let cool completely in the pan before removing.

To make the butter, whisk all butter ingredients together in a small bowl. Serve with slices of the bread.

Chai Spiced Scones

My regular readers know how much I love Chai tea! The warm spices, the flavour, the aroma. It lends its flavours well to baking. Now, I understand that Chai is very reminiscent of a Fall flavour, and we are currently in the middle of summer. Still, I think tea can be used year round, but I also believe that sometimes, you just need to make a recipe that uses the rest of the heavy cream in your fridge before it goes bad.

While some cool desserts were speaking to me, I just felt like a breakfast-type treat today. I found the original recipe here, and didn’t change a thing, except the glaze. I just simplified the glaze to a few less ingredients than called for. I also didn’t actually use Chai tea in this recipe, but Chai spice instead. I just have a jar of Chai spice in my pantry that was gifted to me, and it is incredible. Don’t fear, however! I will include the measurements of the regular spices just in case you don’t have Chai spice like I do.

These scones are good to make any time in the year, especially if you like the flavours of Chai.

Ingredients

Yield: 12 scones

For the scones:

3 c. flour
1 tbsp. baking powder
1 tsp. salt
2½ tsp. Chai spice OR
¾ tsp. cinnamon
¾ tsp. ginger
¼ tsp. cardamom
¼ tsp. cloves
¼ tsp. nutmeg
¼ c. sugar
½ c. light brown sugar
½ tsp. vanilla extract
1 1/3 to 1 ½ c. cold heavy cream

For the glaze:

1 c. icing sugar
1 tsp. vanilla
¼ tsp. cinnamon
2-3 tbsp. milk

Preheat oven to 425°F. Chill baking sheet in the fridge while preparing the dough.

In a large bowl, whisk together the flour, baking powder, salt, and spices. Add the sugars, and whisk again until well-combined.

In a large liquid measuring cup, add the cream, and whisk in the vanilla. Slowly add the cream to the dry ingredients (I needed the full 1½ cups of cream because my dough was a little bit dry) and fold together until a shaggy dough forms.

Turn out onto a lightly floured surface, and pat dough into 1 large circle, or 2 small circles (depending on how big you want your scones). Cut the scones with a pizza roller, then remove the baking sheet from the refrigerator and cover with parchment paper.

Place the scones on the baking sheet close to one another but not touching, and bake in the preheated oven for 16-17 minutes, until the tops are set and the edges are just beginning to turn golden brown. Remove from oven, and set on a wire rack to cool.

In a small bowl, whisk together the glaze ingredients. If you like a thicker glaze, use less milk. If you like a thinner glaze, use more. Drizzle glaze slowly over the warm scones (and be aware that more glaze will run off if they are warm) so that the glaze sets, then serve.

Sourdough Oatmeal Chocolate Chip Muffins

It’s no secret I love sourdough! I am always trying to find new ways to use my sourdough starter in baking. Sure, I have my favourites, like these crackers, or these soft pretzels, but I’m always on the lookout for new uses.

When I realized that I needed to make some more sourdough bread, I was immediately looking for a new recipe to use with my discard starter. I hate throwing any sourdough starter away, so I think it’s a good plan to have some kind of recipe rotation of discard recipes that I can whip up when I need them.

This recipe was just what I needed. I had Paul peruse my Pinterest board (and I just minorly geeked out at my own alliteration… yay for being an English teacher!), and he said that these were the first things that sounded good. Perfect!

You can make these muffins with pantry staples. Also, if you are not a regular yogurt buyer, like me, just swap the yogurt out with more milk, or sour cream. I used sour cream, and added just a touch more sugar to offset the sour cream in the sourdough recipe.

These muffins take no time at all to make, and you can have fresh muffins on the table in less than an hour. Win-win!

Ingredients

Yield: 12-14 muffins

1 c. rolled oats
½ c. milk
½ c. plain yogurt
1 tsp. vanilla
½ c. sourdough starter
1/3 c. sugar
1½ c. flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
1/3 c. oil (I used canola)
1 egg, beaten
¾ c. chocolate chips

Preheat the oven to 400°F. Grease and flour a 12-cup muffin tin. Set aside.

In a large mixing bowl, combine the oats, milk, yogurt, and vanilla. Make sure oats are thoroughly combined. Set aside to soften while you prepare the rest of the ingredients. (You can also do this step before preheating the oven, if desired.)

Stir the sourdough starter and the sugar into the oat mixture.

In a small mixing bowl, combine flour, baking powder, baking soda, and cinnamon, and salt. Whisk until combined.

Stir oil and egg into the oat mixture, and combine well.

Fold in dry ingredients until just mixed, then add the chocolate chips, and fold in again.

Spoon batter into the prepared muffin tin. For huge muffins, evenly divide all batter into muffin cups. I wanted normal-sized muffins, so I spooned about ¼ cup of batter into all cups. I had batter left over, (about 2 muffins worth), so I just greased a large ramekin, and made 1 jumbo muffin.

Bake in the preheated oven until golden brown, about 20-25 minutes. Remove from muffin tin and cool on a wire rack.