Slow Cooker Cinnamon Raisin Bread Pudding

I absolutely love Bread Pudding.

Although…. I’ve had some I’ve absolutely hated. 

There are so many variations to Bread Pudding, so when I set out to find a good recipe it took me a while.

Here is one recipe that I found that is incredible.  Tried, tested and tasty !

I will post a picture of my bread pudding the next time I make it.

I served this for a large crowd and didn’t remember to take a picture before serving.

SLOW COOKER BREAD PUDDING

serves 8-10, depending on serving size
8 cups bread cubes ** See note below 
4 cups whole milk
6 eggs
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/4 cup  maple syrup
2 tablespoons rum (optional)
Method:
In a large bowl, whisk the eggs, then stir in the milk, vanilla, cinnamon, sugar, and rum. Mix well.
Add the bread cubes, pressing them into the egg-milk mixture, and let sit for 15-20 minutes.
Meanwhile, very liberally coat the slow cooker insert with butter.
After the bread cubes have soaked, pour the entire mixture into the slow cooker insert.
Cook on low for 4-8 hours. (It’s typically done after four, but longer won’t hurt it.) Mine cooked for about 6 hours! It was perfect.
Before I served, I poured the *Spiced Rum sauce all over it.  Alternatively it can be served on the side.
Note**
I used about 4 cups of raisin bread and 4 cups of egg bread (Challah), or you can use Brioche.
Bread cubes need to be stale.  I bought fresh bread, cut in cubes and placed them on a cookie sheet and baked in the oven for about 15-20 mins.  Keep your eye on them and stir them around so the bottoms get toasted too.
I also threw in an additional handful of raisins, ( just because!)
Recipe adapted from  www.nourishingjoy.com

 

SPICED RUM SAUCE

INGREDIENTS

• 1 cup (packed) golden brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whipping cream
• 2 tablespoons spiced rum or dark rum
• 3/4 teaspoon ground cinnamon

PREPARATION

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1- 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

Recipe courtesy of Epicurious

Panettone

I’ve been wanting to make a panettone forever.  But I wanted something easy enough that I could make a few of them without too much trouble.  Since I have a bread machine, I thought the easiest thing would be to make the dough in the machine.

This recipe is for making the dough in your bread machine, then baking in the oven.

To make your panettone even more authentic, bake it in a panettone paper mold. They bake up perfectly and are perfect for giving as gifts.  If you can’t find any at your local baking supply store you can get some on amazon.

With my first attempt I waited to put the raisins in, but I discovered that my bread machine didn’t have a fruit/nut cycle so all my raisins sat on top. 

So, despite what I’ve read about adding fruit or nuts in a bread machine, I just added mine at the beginning and it turned out perfect.

Ingredients:

(In the order that I put them in the bread machine)

1/2 cup milk (room temperature)

2 eggs (room temperature)

2 egg yolks (room temperature)

4 tablespoons soft butter

1 teaspoon vanilla

1/4 cup sugar

1 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup raisins

1/4 cup candied peel

2 3/4 cups of bread flour

2 teaspoons bread machine yeast

Preparation:

Follow your bread machine manufacturer’s directions if it differs from mine.  Check to see if you have a fruit/nut cycle on your machine.

Once all your ingredients are in set your machine to the dough cycle.

When your dough is done, transfer to a paper mold.   At this point you can use the left over egg whites and brush some on the top of your dough to make the top a nice shiny brown when it’s baked.

Bake for 35-45 minutes at 350. 

Insert a long skewer into the center and make sure it comes out clean to ensure it is completely done in the center.

I let my panettone cool on a wire rack for about 15 mintues.  While it’s still warm, I wrap it loosely in a plastic bag to keep the moisture in.

When completely cool, wrap it up, give as a gift and impress your friends!

Enjoy !

Berry Trifle

We all know trifle can be done a million and one ways.  There really is no right and wrong.

Here is a simple version of fruit trifle.

Mmmmm… soo good.

Ingredients:

Strawberries, raspberries, blueberries

Angel Food cake ( we used about 1-1/2 ready made cakes)

1 pkg ( 135 g) Vanilla Cook and Serve Pudding

Light Cool Whip

Preparation:
Prepare your cook and serve vanilla pudding as per package instructions.   You’ll need to do this ahead of time as the pudding needs to cool completely before assembling in the trifle.  As it cools place a piece of wax paper or parchment paper over the pot or bowl to make a creamier pudding as well as prevent the top from getting hard. Stir periodically to allow steam to escape.
Wash all your berries and allow to dry.
You can cut your angel food cake or just rip into bite sized pieces.
Start with cake on the bottom of your dish, layer with some pudding then cool whip and berries.  Layer in that order so that the pudding can soak into the cake.  Keep layering and arranging. 
Arrange the top any way you like.  Be creative!

Enjoy!

 

Coconut Macaroons & Treat Skewers

My daughters love to be in the kitchen.  They’ve become amazing cooks.  I believe their interest might branch out to baking very soon.  My youngest, Nadia, loves coconut macaroons, so today we made them together.

Personally I’m a fan of a simple macaroon recipe, no eggs, no fancy stuff.  Lightly browned on the outside and moist and chewy on the inside.

You just can’t get any simpler than this.  This makes about 48 macaroons.

Ingredients:

6 cups flaked coconut

1 can (300 gr) Eagle Brand Condensed Milk

2 tsp pure vanilla extract

Preparation:
Preheat oven to 325 degrees.  Line baking sheet with parchment paper.
Combine coconut, condensed milk and vanilla in a large bowl.  Mix until all coconut is moist with condensed milk.
Using a teaspoon, place rounded spoonful onto baking sheet.
Bake for 12- 15 minutes or until browned around the edges.
Do not remove from baking sheet for at least 5 minutes.  Then place on wire rack for cooling.

Since she was taking these for an occasion, she paired them with some sweet skewers that she saw on Pinterest.  They were fun to make and totally delicious.

Sweet strawberries, marshmallows, 2 bite brownies and some drizzled chocolate. 

Easy to make, fun to eat.

Enjoy !

 

 

Pumpkin Muffins

There’s no doubt about it, I am a Fall person through and through. As soon as September hits, I’m on the lookout for Pumpkin recipes.  If you’re anything like me, these pumpkin muffins are sure to hit the spot.  Just the smell of these as they bake, make your mouth water.

Ingredients

Makes 12 muffins

1- 1/2 cups all purpose flour

1 tsp baking powder

1 cup canned solid-pack pumpkin

1/3 cup vegetable oil

2 large eggs

1 tsp pumpkin-pie spice

1-1/2 cup sugar

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

For Topping

1 tbsp sugar

1 tsp cinnamon

Preparation

Preheat oven to 350 and put rack in middle position.  Line muffin tin with paper cups.

Whisk together flour and baking powder in a small bowl, put aside.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together 1 teaspoon cinnamon and remaining 1 tablespoon sugar in another bowl for topping.

Divide batter among muffin cups (each should be almost full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick  inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

They’re GREAT warm!

Enjoy !

Cookie in a Cup

Also called,  The Quick Fix, PMS Cure in a Cup, Comfort in a Cup…you get the idea.

When you need a little something, but don’t want to bake 24 cupcakes or a whole cake… this is for you.

I was looking for just such a recipe and this one fit the bill.  Why?  Chocolate Chips.

I’m not sure who originated this recipe but whoever you were, thank you.

Makes 1 comforting cookie in a cup.

Ingredients

2 tbsp melted butter

2 tbsp milk

1/2 tsp vanilla extract

3 tbsp brown sugar

4 tbsp all purpose flour

2 tbsp chocolate chips

pinch of salt

Ice cream  or Light Cool Whip (optional)

Preparation

Mix together all the ingredients in a cup until combined.  I like to combine everything in separate bowl and scoop it into a cup when mixed.

Microwave for about 1 minute and 40 seconds.  Allow to cool 5 minutes before serving.

You can choose to eat it like this, warm and plain..

But it’s MUCH better with a little comfort topping ~

THIS is truly Blissful.

Enjoy !

Black Rice Salad

A friend first made this recipe when she invited us up to her cottage. Thanks Rose, I’m addicted now.

Black rice, also known as purple rice or forbidden rice, is a kind of sticky rice which is one of several black colored heirloom plants producing rice variants such as Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several important vitamins.  **Wikipedia**

This black rice salad is really so simple to make there was no recipe for it.  I’m sure you can add whatever you like but because I enjoyed it the way she made it, I put mine together the same way.

This salad can be served at room temperature or cold. ( I like it cold)

I made this salad for a big group and doubled this recipe to serve about 10 people. Adjust as you like.

 

Ingredients
(as is, serves 4-6 people)

2 cups black rice

4 cups chicken stock

2 tbsp butter

1/2 cup toasted pecans

1/2 cup dried cranberries

Chives

Fresh basil

1/2 cup Balsamic Glaze (the thick syrup kind)

**With the exception of the stock to rice ratio, all other ingredients can be done to taste**

Preparation:
Cook rice according to package instructions using water or chicken stock and butter.   When cool, stir in equal amounts of toasted pecans and cranberries.  Add finely chopped chives and basil.  Add enough balsamic glaze to give flavour.  If you have any left the next day, you may want to add more as the rice will absorb some.   Each bite should include all the ingredients so don’t be afraid to add more.

SO Easy!

Enjoy !