APPLE BREAD PUDDING WITH BRANDY SAUCE, A WEDDING AND GRADUATION

GOOD MORNING LOVES....

Today, I am bringing you Number two recipe for Norma's bread pudding!
This special request dessert from her cafe, is all about apples and brandy.....
but before, we talk about dessert, I thought I would share a few
scenes from the wedding and the college graduation celebration.....

The Friday before the wedding, it was a dark and stormy day down
in New Braunfels.....but God had the sun shining and the clouds floating
overhead as this beautiful couple said their vows....

Everything and everyone looked beautiful..especially the wedding party
and the bride and groom were glowing with happiness...

We enjoyed visiting with friends and family and dined
on a delicious Texas style barbecue.....

Our granddaughter was the Matron of Honor

I can tell you, the darling and I were so honored to be guests
of our beautiful Amelia and her handsome groom, Colin...

We hosted a celebratory college graduation dinner
for our grandson...
what a fantastic achievement in his young life....

I was thrilled we accomplished this gathering as they
all have such busy lives these days....

Congratulations to our Noah for continuing your higher education....
well done!

The garden is in bloom and looking so beautiful...
my Rose of Sharon is blooming in beautiful shades of pink

And how gorgeous our Texas Vitex is looking right now....

Now, let's turn our attention to dessert....
when fall rolls around, I love to think about apples....
you may want to save this special treat for your holiday gatherings.....

APPLE BREAD PUDDING
3 1/2 cups sugar
1 quart milk
1 quart water
12 eggs, beaten
1 t. salt
1 T. vanilla
1 T. cinnamon
1 t. nutmeg
1 stick butter, melted
6-8 cups french bread, cubed
3 cups chopped apples
1 cup pecans, chopped

Combine the sugar, milk and water in a bowl, mix well.
Add the eggs, salt, vanilla, cinnamon and butter, Mix well.

Stir in bread cubes, apples and pecans,
Let stand until liquid is absorbed.
Spoon into a 9 x 13 baking dish.
Bake at 350 for 35-40 minutes,
Serve with Brandy Sauce

BRANDY SAUCE
4 EGGS
1/4 CUP APPLE BRANDY
2 CUPS DARK BROWN SUGAR
1 CUP BUTTER, MELTED

Combine the eggs and flavoring in a food processor.
Process until smooth and well blended.
Add brown sugar and butter.
process until smooth.

NORMA'S FAMOUS BREAD PUDDING

Welcome back to Estelle's Kindred Spirits....
as promised, I am sharing my treasured Bread Pudding
recipes that were the speciality of Norma's!
It was tradition to reserve large pans of her
scrumptious puddings and sauces
on our family beach trips....the grandchildren
still talk about how wonderful those days were and
remember those fabulous ocean side dinners.....

Norma was a very special person who was gracious enough
to share her talents in the kitchen and hospitality industry so
that we all could achieve greatness in our own kitchens....
I  will bring you other recipes that you will want to try
and will promise to bring your family to gather around the dinner table....

This sauce should be made in a blender
in order to achieve a smooth consistency....

This will be first in the Bread Pudding series so
stay tuned for a few more of her most requested speciality desserts!

POTLUCK POT PIE and SIMPLE BREAD PUDDING..THE ULTIMATE COMFORT FOOD

What comes to mind when you hear the words,"COMFORT FOOD?"
How about a chicken pot pie and bread pudding for a few....

Here is how Paris Ritchie described the Potluck Pot Pie..
"This is the only pot pie I have ever eaten, and it is the only
pot pie I will ever eat!
This is how I grew up eating pot pie and so to me, it's the best!
I do not like pot pie with a piecrust and after trying this
recipe, you probably won't either.
This pot pie has a creamy filling and a buttery-biscuit like
topping that is amazing!"

POTLUCK POT PIE
3 cups shredded chicken, cooked
3 cups mixed vegetables, frozen or canned
1 can Cream of Celery Soup
1 can Cream of Chicken Soup
1 cup chicken stock
Black pepper
1 1/2 cup Pioneer Baking Mix, or Bisquick
1 1/2 cups milk
1 stick of butter

I made my own batch of homemade Cream of Celery Soup
as I did not have the canned variety in the pantry...
delicious....

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
In a large bowl, mix chicken, vegetables, both soups
and the chicken stock. Sprinkle with black pepper.
Pour this mixture into the baking dish.
In a separate bowl, mix baking mix and milk until smooth.
Pour over the chicken mixture,
Slice the butter into pats and place all over the top of the pot pie.
Bake for 1 hour uncovered until hot and bubbly
and the top is a golden brown.

Oh it's sooo good y'all.....

Classic recipes will bring people together....
now for dessert...

I can always tell a good bread pudding....
and this recipe is perfection!

Today's featured recipe is a classic!
It comes from one of my all time favorite cookbooks,
THE VINTAGE CHURCH COOKBOOK!
AND THE DESCRIPTION IS AS FOLLOWS....
"This is my grandma's bread pudding recipe and it is my favorite!
It's a simple pudding just the way I like it...
no raisins or brioche, just white sandwich bread.....
There is a hint of cinnamon and a whisper of lemon....."



6 eggs
4 T. melted butter
3 cups milk
3/4 cup sugar
2 t. vanilla
1 t. lemon juice
1 t. cinnamon
1/2 tt. salt
12 sliced white sandwich bread, cut into cubes

Preheat oven to 375 degrees. Spray a 9 x 13 with cooking spray.
In a large bowl, whisk together eggs, butter, milk, sugar,
vanilla, lemon, cinnamon and salt.
Add the bread cubes to the egg mixture and use a spoon
to squish all the bread into the egg mixture.
Let this sit for 6 minutes.
Pour into the baking dish. Bake for 30 minutes!

This is a recipe to savor and share!

'If baking is any labor at all, it’s a labor of love.

A love that gets passed from generation to generation.

 ~ Regina Brett

CHOCOLATE-ORANGE BREAD PUDDING....LUNCH ON THE PATIO

April in Texas...it's just about perfect...
seeing as this was a beautiful afternoon,
with the sun shining and a delightful 75 degrees,
we decided to enjoy lunch on the patio!

I made my well loved egg salad with
a side of fresh, crisp radishes!

I do believe I could eat egg salad any time of day....it's simple,
light and simply delicious!

And.....I had the ingredients on hand to try a new recipe
which was featured the other day by Trisha Yearwood!

This is her Chocolate-Orange Bread Pudding!
The flavors of chocolate and orange blend beautifully together!

This is a "two-thumbs up" winning recipe......
and you know the great thing about bread pudding y'all,
is using ingredients you have on hand...it need not be specific...
for this recipe I used sub sandwich rolls and
substituted Coconut Coffee Creamer for the heavy cream.....
this was MARVELOUS!!!!!
I also used semi-sweet chips, rather than dark chocolate.......

I highly recommend this recipe from Trisha....
this is company worthy!!!!

CHOCOLATE-ORANGE BREAD PUDDING

BREAD PUDDING AT IT'S FINEST

THIS is the ultimate Bread Pudding!

I will bet you it's better than any bread pudding you will

even find in New Orleans...seriously!

ESTELLE'S BREAD PUDDING

2 cups milk

1/2 cup sugar

1/2 t. salt

2 large eggs

1 t. vanilla

4-5 slices of a good Brioche or French bread

1/4 cup melted butter

freshly grated nutmeg

Butter an 8x8- inch baking dish. Cut Brioche into thick slices or you may

cube the bread if preferred.

Place bread slices or cubes in the baking dish.

Mix together the milk, eggs, sugar, salt and vanilla.

Then blend in the melted butter.

Pour this liquid mixture over the bread and let it soak the slices.

Put the baking dish inside a larger dish with a 1 inch water bath.

Bake at 350 degrees F. for 45 minutes.

This recipe is just divine....I have made it for over forty years
and I have really never found one easier or better!
This makes it's own custard sauce and the true secret is
using a good Brioche or French bread along with grated nutmeg!
Now, you know my secret and believe me....
my sister and I are bread pudding connoisseurs!!!!

Days in February.........

BLUEBERRY CROISSANT BREAD PUDDING

I am going to start your day out right...

what's for breakfast on this

fine Monday morning?

Bread Pudding Y'all! 

with

Blueberries.........

This recipe is so very easy
and
just out of this world delicious!

BLUEBERRY CROISSANT BREAD PUDDING

5 croissants

1 cup fresh blueberries

1 (8 ounce) package of cream cheese

2/3 cup sugar

2 eggs

1 t. vanilla

1 cup milk

Preheat oven to 350 degrees F. In a 9-inch square baking dish, place croissants in the dish.

Sprinkle with the fresh blueberries.

Beat the softened cream cheese, sugar, eggs and vanilla until well blended. Gradually add the milk, beating well at low to medium speed of a hand mixer.

Pour this liquid yumminess over the croissants and berries. Allow to soak for about 15-20 minutes.

Cover loosely with foil and bake for 35 minutes. Sprinkle with powdered sugar and serve warm. 

PEACH BREAD PUDDING WITH BROWN SUGAR RUM SAUCE

It all started on Tchoupitoulas street in New Orleans......we were young and loving our independence. We experienced every out of the way local dining place that the tourists didn't know existed. We dressed in the high fashion of the 60's and thought nothing of walking down to Maison Blanche in high heels. We could dance until dawn and greet the morning with a Dixie Beer and a cup of red beans and rice. Thus began our experience with bread pudding....from Commander's Palace to the casual atmosphere of The Coffee Pot.....oh yes....we know our bread puddings and this one is, as they say...."the bomb!"

PEACH BREAD PUDDING
~Lone Star Steakhouse

2 cups fresh peaches, peeled, pitted and chopped
1 (14 oz.) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces

Brown Sugar Rum Sauce
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Preheat an oven to 325 degrees. Grease a 9x13-inch baking dish.
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.

Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. Remove the pudding from the oven and let it cool for about ten minutes before serving.

Top with a scoop of vanilla ice cream. Serve warm with the caramel sauce.

It's a Foodie Friday day!

http://designsbygollum.blogspot.com/

CUSTARD BREAD PUDDING....A KEEPSAKE RECIPE

Want to turn on the charm? Southern Charm? Then Bread Pudding should be first and foremost on your list of specialties! This is going to be perhaps my “one and only” from now on. It certainly shows that you can always learn something new in cooking. In all of the years I have prepared a bread pudding, I had never used bagels before. What took me so long? I think you are going to absolutely love this recipe!

 

 

  

CUSTARD BREAD PUDDING
2 Cups milk
1/2 Cup sugar
A pinch of salt
2 eggs, beaten
1 T. vanilla

½ t. nutmeg
2 plain bagels, cubed
1/4 cup butter, melted

Cut bagels into cubes. Use two plain bagels, both top and bottom. Place bagel cubes into a greased loaf pan. Sprinkle with a little sugar. Mix butter and eggs together. Add the milk , salt, vanilla and sugar. Pour over the bagels and press down with a spoon to have the liquid custard coat the bagel cubes.  Sprinkle with nutmeg. Place the loaf pan into a larger baking dish and add 1 inch of hot water to create a water bath. Bake at 350 degrees F. for 45-50 minutes.

BUTTERMILK PEAR PUDDING WITH CARAMEL SAUCE

Christmas Memories

 

"Granny used to make homemade biscuits for our family breakfast each Christmas morning. One year, we decided to save her the work and bought store bought biscuits at the fast food restaurant the day before; however, not everyone in the family was in our little secret. As we ate breakfast, my cousin said, "Granny, these are the best biscuits you ever made!" My how we all laughed. For the record, although she didn't use a recipe, Granny made the best biscuits in the world!"

~Robin Wilson, Altamonte Springs, FL.

Gooseberry Patch Christmas

Savor the joys of Christmas Morning

with Buttermilk Pear Pudding

 

BUTTERMILK PEAR PUDDING WITH CARAMEL SAUCE
1/3 cup butter, softened
1 cup sugar, divided
2 large eggs
1 1/4 cup flour
1 t. cinnamon, divided
1/4 t. allspice
1/4 t. nutmeg
1/2 t. baking soda
1/2 cup buttermilk
1/3 cup pear preserves
1/3 cup flour
1/4 cup butter, softened

Beat 1/3 cup butter at medium speed of an electric mixer until creamy. Gradually add 1/2 cup sugar and beat well. Add eggs one at a time, beating after each addition. Combine 1 1/4 cup flour, 1/2 t. cinnamon and next 2 ingredients. Stir well and set aside. Dissolve baking soda in buttermilk. Add flour mixture to creamed mixture alternately with buttermilk mixture. Begin and end with the flour mixture. Stir in pear preserves.

Pour the batter into a greased and floured 9-inch baking pan. Combine the remaining 1/2 cup sugar, 1/3 cup flour and remaining 1/2 t. cinnamon. Cut in 1/4 cup butter with pastry blender until you have coarse crumbs. Sprinkle over batter and bake at 350 degrees F. for 25 minutes. Cool completely. Cut and serve with warm caramel sauce.

CARAMEL SAUCE
1/2 cup sugar
1/4 cup butter
1/2 cup whipping cream
3/4 cup chopped pecans, toasted

Sprinkle sugar into a small  skillet. Cook over medium heat, stirring constantly with a wooden spoon. Keep stirring until sugar melts and turns light brown. Remove from heat and add the butter, stir until blended. Return to low heat and gradually add the whipping cream. Continue to cook over low heat for about 10 minutes. Mixture will be thickened and creamy when done. Serve warm.

Autumn Breakfast Apple Pudding

Applewood bacon is heard sizzling on the stove. The sound and heavenly smell of coffee perking away is coming from the kitchen.

Time to greet the day! Long time friends are on the way to visit us all the way from Scotland. This five-star breakfast apple pudding is going to be served in the dining room in their honor. It's absolutely delicious and everyone always asks for the recipe.

Autumn Breakfast Pudding

3 eggs

1 (14-ounce) can sweetened condensed milk

3 medium all-purpose apples, pared, cored, and finely chopped

1 3/4 cups hot water

1/4 cup margarine or butter, melted

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

4 cups French bread cubes

1/2 cup raisins

Preheat oven to 350 degrees F. In large bowl, beat eggs; add sweetened condensed milk, apples, water, margarine, cinnamon, and vanilla. Stir in bread and raisins, moistening completely. Turn into buttered 9-inch square baking pan. Bake 1 hour, or until knife inserted near center comes out clean.