This recipe was invented for my dad’s 56th birthday celebration. I knew I wanted something original and delicious for him.

Oven: Regular bake: 375 Convention bake: 350

Bread: I used 1/2 of a loaf of my homemade wheat bread, sliced in combination with 1/2 of a loaf of dense buttermilk white bread.

“Jam” for making the sandwiches:

1 stick soft butter 1/4 cup coconut milk 1/2 cup toasted coconut 1/4 cup brown sugar 1 teaspoon coconut extract 1/2 cup milk chocolate chips 1/4 cup dark chocolate chips 1/2 toasted pecans, broken into pieces

Stir this together into a thick “jam” and make sandwiches with your bread. Use one slice ... Read More »]]>

Chocolate Coconut Bread Pudding

This recipe was invented for my dad’s 56th birthday celebration. I knew I wanted something original and delicious for him.

Oven: Regular bake: 375
Convention bake: 350

Bread: I used 1/2 of a loaf of my homemade wheat bread, sliced in combination with 1/2 of a loaf of dense buttermilk white bread.

“Jam” for making the sandwiches:

1 stick soft butter
1/4 cup coconut milk
1/2 cup toasted coconut
1/4 cup brown sugar
1 teaspoon coconut extract
1/2 cup milk chocolate chips
1/4 cup dark chocolate chips
1/2 toasted pecans, broken into pieces

Stir this together into a thick “jam” and make sandwiches with your bread. Use one slice of wheat and one slice of white for each sandwich. When you are finished, slice every sandwich in half from corner to corner making two triangles with each sandwich.

In a greased baking dish:

Alternate sandwich halves, point up and point down to fill your baking dish.

Whisk in a bowl:

2 1/2 cups heavy cream
remainder of the coconut milk, about 1 1/4 cups
1 teaspoon coconut extract
2 whole eggs
4 egg yolks
Pour over bread and let sit for about 10-15 minutes to absorb the liquid.

Use another 1/4 of a stick of soft butter on all the bread points coming out of the pan. Sprinkle:

1/2 toasted pecans
1/4 cup milk chocolate chips
1/8 cup dark chocolate chips

… all over the top of the pudding.

Place the pudding on a baking sheet just in case it bubbles over. Bake for 45 minutes, check the center, if there is still visible liquid increase baking time by five minute increments until it has solidified. Place tin foil on the edges of the pan if it starts to brown too much.

Remove from oven, let it rest for 5 minutes, serve warm, with whip cream, ice cream or plain!

Simply Delicious!

Rice Pudding

INGREDIENTS:

3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt 1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract

DIRECTIONS: In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. ... Read More »]]>

Rice Pudding

INGREDIENTS:

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

DIRECTIONS:
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Photo Credit © Monkey Business Images | Dreamstime.com

Ingredients:

2 cups whole milk (or 2 cups half & half) 1/4 cup butter 2/3 cup sugar (white or brown, depending on taste preference) 3 eggs 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 3 cups bread, torn into small pieces (french bread works best) 1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a ... Read More »]]> Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Photo Credit © James Camp | Dreamstime.com

I love bread pudding with raisins and a warm sauce poured over.  You can vary what you add to your bread  pudding; from cinnamon, to caramel, to even chocolate! This is pretty fancy coming from ... Read More »]]> Most people you talk to have not had either bread pudding or rice pudding lately.  This is a crying shame because these desserts are some of the best! Bread pudding sounds kind of dry, but it is not.  It is buttery and creamy  and warm. It is just the perfect comfort food. Bread pudding is traditionally  from our southern states, but the British, also, have their version.

I love bread pudding with raisins and a warm sauce poured over.  You can vary what you add to your bread  pudding; from cinnamon, to caramel, to even chocolate! This is pretty fancy coming from a recipe originating from people trying to use up all of their bread and leftovers!

Rice pudding is pretty much the same kind of thing. Rice is an assumed savory ingredient used in a creamy, sweet, delectable dessert! Rice pudding can be flavored most any way, just like bread pudding. You can find a variation of rice pudding in almost every corner of our world.  They all have these ingredients in common; rice, milk or cream, eggs, and flavoring.  Some are baked, some are boiled. The warmth is just  indescribable!

Do not brush these treats off as inferior!  Try one of these tonight. These are top-notch puddings.

Photo Credit © James Camp | Dreamstime.com

1 and 1/2 cup sugar 2 tablespoons flour 1 and 1/2 cup evaporated milk 3 eggs 1 stick (1/2 cup) butter 1 teaspoon vanilla 4 bananas 3/4 box vanilla wafers Couple sprinkles of cream of tartar

Mix sugar and flour in a saucepan.

Separate eggs. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Put saucepan on low heat and allow to cook until a custard forms and thickens. Stir it a time or two. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring. Never add vanilla ... Read More »]]> BANANA PUDDING

1 and 1/2 cup sugar
2 tablespoons flour
1 and 1/2 cup evaporated milk
3 eggs
1 stick (1/2 cup) butter
1 teaspoon vanilla
4 bananas
3/4 box vanilla wafers
Couple sprinkles of cream of tartar

Mix sugar and flour in a saucepan.

Separate eggs. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Put saucepan on low heat and allow to cook until a custard forms and thickens. Stir it a time or two. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring. Never add vanilla when it is hot.

While allowing custard to cool, line a quart-size Pyrex dish, measuring 9-by-5-by-2 inches, with three layers of vanilla wafers and three layers of bananas. Pour cool custard over wafers and bananas.

Add a couple of sprinkles of cream of tartar to the egg whites. Using an electric mixer, beat until frothy. Continue beating and add 1/2 cup sugar and 1/2 teaspoon vanilla. Spread on top.

Bake at 375 degrees in a pre-heated oven for 10 to 15 minutues or until brown. Makes 6 to 8 servings.

*Substitute a large can of drained, crushed pineapple for the bananas to make pineapple pudding, which is equally as good.

Photo Credit © Darren Fisher | Dreamstime.com