Blueberry Maple Cinnamon Muffins

Blueberry Maple Cinnamon Muffins

Maple combined with a subtle touch of cinnamon and some blueberries gives these muffins the flavor of blueberry pancakes with maple syrup.

Spoon with  blueberry  muffin and yogurt

The word muffin (in the US) is often used for small, round breads with a sweet taste.

Quick breads are chemically leavened (baking soda or baking powder) as opposed to yeast leavened breads.

The word muffin comes from the French word ‘moufflet.’ However, the origin of the muffin is not from France.

The original muffin comes from England, and are called English muffins.

English muffin with jam and butter

Muffins, as prepared in US bakeries and homes, include both savoury varieties, such as cornmeal and cheese muffins, and sweet varieties such as blueberry, chocolate chip, lemon or banana flavors.


Try These Muffin/Cupcake Recipes

Blueberry Muffins Paleo Style

Dark Cocoa Banana Muffins


Muffins can range from lightly sweetened to products that are “richer than many cakes in fat and sugar.”

Blueberry Maple Cinnamon Muffins  in a baking pan

Three states have adopted “The Official State Muffin.” These include:

Official  state muffins

Minnesota – Blueberry Muffin

Massachusetts – Corn Muffin

New York – Apple Muffin

Blueberry Maple Cinnamon Muffins

In this recipe we opted to use heavy cream in place of milk and Greek yogurt in place of sour cream.

Blueberry Maple Cinnamon Muffins  warm on a plate

2 cups all-purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/2 cup butter, melted

1/2 cup maple syrup

1/4 cup sour cream

1 large egg, room temperature

1/2 teaspoon vanilla extract

TOPPING:

3 tablespoons all-purpose flour

3 tablespoons maple sugar, regular sugar can be used

2 tablespoons quick oats, can opt for chopped nuts

1/2 teaspoon ground cinnamon

2 tablespoons cold butter

Preheat oven to 400°.

In a large bowl, combine flour, brown sugar, baking powder and salt.

In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla.

Stir wet ingredients into dry ingredients just until moistened (with heavy cream batter will be a bit thick).


Fill greased or paper-lined muffin cups two-thirds full.

For topping, combine flour, sugar, oats, and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Blueberry muffin with crumbled topping

Bake 16-20 minutes for cupcakes or 30-35 minutes for muffins. Or bake until a toothpick inserted in center comes out clean.

Cool 5 minutes before removing from baking pan. Serve warm with butter or top with vanilla ice cream.

You can also opt for Greek yogurt, blueberries and maple syrup.

Blueberry Maple Cinnamon  Muffin served with yogurt and blueberries

Pecan Praline Bar Cookies

According to Wikipedia’s research, praline is is a form of confection containing at a minimum culinary nuts, usually almonds and hazelnuts, and sugar. Cream is also a common third ingredient.

Homemade Praline with Chopped Pecans

There are three types:

  • Belgian
  • French
  • American
Belgian Praline Sweets

Praline is prepared and used as a filling in chocolates and other sweets.

A praline cookie is usually a cookie base topped with praline and nuts.

Pecan Praline Cookiephoto source: the view from great island

Preparing and Baking Pecan Praline Cookie Bars

The same as a cookie but only in a bar. The cookie or bars have a shortbread base.

1 1/4 cups unsalted butter

 2 cups flour

 1 1/2 cups light brown sugar

1/2 tsp salt

 1/3 cup honey

2 Tbsp heavy whipping cream

 2 cups pecan pieces

Baking Instructions

Heat oven to 350°F.

To prepare crust place flour, 3/4 cup butter, and 1/2 cup brown sugar in food processor and pulse until mixture forms small lumps.

Place in a 9 x 13-inch baking pan and pat crust mixture evenly across bottom of baking dish.

Bake 20 minutes or until light golden. Remove from oven.

While crust bakes, melt remaining butter in a heavy 2-quart saucepan over medium heat.

Stir in honey and cream, then dissolve remaining brown sugar. Bring to a boil.

Cook 1 minute, remove from heat and stir in pecans.

Pour topping evenly over hot crust.

Return to oven and bake 20 minutes longer or until topping is browned and bubbling.

Let cool for about 15-20 minutes – than cut into squares and serve.

Optional to serve with vanilla ice cream.

Blood Orange Upside Down Cake

The blood orange is a member of the citrus family, it is both beautiful in color and delicious in flavor.

They are in season from December through May, though the exact months vary depending on what type of blood Orange you’re baking or cooking with.

The most common variety available in markets is the the Moro variety.

Moro Blood Orange

The Moro blood orange is the most colorful of the blood oranges, with a deep red flesh and a rind with a bright red blush.

The deep red flesh means the orange ranges in color from orange veined ruby coloration, to vermilion, to vivid crimson, to nearly black.

Different Hues of the Blood Orange

The flavor is stronger and the aroma is more intense than a normal orange. The fruit has a distinct, sweet flavor with a hint of raspberry.

Are Blood Oranges Naturally Red

Author Harold McGee explains in his book “On Food and Cooking: The Science and Lore of the Kitchen” – that a blood orange owes the deep maroon color of their juice to anthocyanin pigments, which develop only when night temperatures are low, in the Mediterranean autumn and winter.”

On Food and Cooking

What are anthocyanin pigments? The pigment is found naturally in a number of eatable plants.

These pigments are what produces the red, purple, and blue coloring of eatable plants, such as the blueberry, cherry, and strawberry among others.

The anthocyanin pigments will only develop when temperatures are low at night, as during the Mediterranean fall and winter.

In addition to acting an antioxidant, anthocyanins help fight free radicals, and are found to offer anti-inflammatory, anti-viral, and anti-cancer benefits.

Nutritional Value of The Blood Orange

A fresh blood orange is a rich source of vitamins C (20% or greater of the Daily Value), a moderate source of folate (15% of the Daily Value) and dietary fiber.

The orange also has potassium, which is needed for healthy blood pressure and the absorption of zinc.

Interesting Facts About The Blood Orange

Within Europe, the arancia rossa di Sicilia, or the red orange of Sicily, has Protected Geographical Status.

According to The National Gardening Association, the flavor of blood oranges is essentially a cross between an orange and a raspberry.

garden.org

Blood Orange Upside Down Cake

This recipe is baked in a 9-inch spring form pan. But we used four, 5-inch spring form pans. Using this size is up to you, but using them makes individual small sized cakes.

Cakes this size are great for serving at gathers, tea parties, and brunch.

5-inch sized Blood Orange Upside Down Cake

• 2 sticks plus 3 tablespoons unsalted butter, at room temperature

• 2/3 cup light brown sugar

• 2 teaspoons fresh lemon juice

• 4 medium-sized blood oranges

• 1 cup fine cornmeal, may sub almond flour

• 1/2 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup granulated sugar

• 4 large eggs, at room temperature

• ⅓ cup sour cream

• 2 teaspoons vanilla extract

Heat oven to 350 degrees. Place a 9 inch round piece parchment paper into a 9-inch round spring form pan.

Note: If using the 5-inch spring forms – do the same and place a piece of parchment paper in the bottom of pans.

In a small saucepan over medium heat, melt 3 tablespoons butter. Add the brown sugar and lemon juice. Stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan (pans).

Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of oranges.

Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit.

Slice each orange crosswise into 1/4-inch-thick wheels and discard any seeds.

Arrange orange wheels on top of brown sugar mixture in a single, tight layer.

In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt.

In a separate bowl, cream together remaining 2 sticks butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.

Scrape batter into pan (pans) over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes.

Cool cake in pan 10 minutes, then run a knife along pan’s edges to loosen it. Unlock side of pan and remove.

Next, invert cake onto a platter and cool completely before serving.

Coconut Pecan Sugar Cookies

Originally, cookies had one purpose in the kitchen as bakers used them to test the oven by baking small amounts of cake batter before baking an entire cake.

Since then, these “small cakes” have evolved and now hundreds of recipes for cookies are available today – which includes the Sugar Cookie.

The Sugar Cookie made its debut in the 1700’s by German settlers to Pennsylvania (USA) and the cookies were an instant success.

Since that time, sugar cookies have become popular at Christmas and Halloween time and including Arbor Day and Groundhog Day in the U.S.

GROUNDHOG DAY COOKIES – Photo Credit: Fork and Beans

Sugar cookie dough is easy to work with (usually just 3 or 4 ingredients) as the dough holds its shape during the baking process. It is also a great cookie recipe to work with because it contains no baking soda.

Although they are frequently eaten straight from the oven, the sugar cookie can be frosted, sprinkled, and cut into any shape for added eating fun.

Though sugar cookies are about 2 to 3 round, you can also make them bite sized.

And that is what we did with this recipe, Coconut Pecan Sugar Cookies – sandwich style. They are topped with pecan bits and powdered sugar. And between the two cookies are shredded coconut, Heath bar bits and sweet milk.

Making Coconut Pecan Sugar Cookies

You will need:

1 (17 ½ oz.) sugar cookie mix
1 cup shredded coconut 1/4 cup Heath bar bites
1/2 cup pecan halves, finely chopped
1/3 cup butter, melted
1 egg
1 can 14 oz. sweetened condensed milk

In a large bowl add the cookie mix, butter and egg. Mix until dough thickens.

On a floured surface with a roller spread dough to ¼ inch thick.

Cut out cookies with a cookie mold – about 1 to 2 inches in diameter.

Place cookies on non-stick cookie sheet 2 inches apart.

Next mix coconut and Heath bar bites with sweet milk and set aside.

Bake 7 to 10 minutes or until lightly browned around the edges. Let cool one minute on cookie sheet then remove to a wire rack until they cool completely.

To assemble the sandwiches smear 1 tsp. of coconut – sweet milk mix onto 12 cookies. On the other 12 cookies dab a little sweet milk, and then put cookies together forming a sandwich.

Top cookies with chopped pecan pieces and top that with powdered sugar. Store cookies in an air tight container.

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Gluten Free Iron Skillet Pecan Coconut Cake

Gluten Free Iron Skillet Pecan Coconut CakeUsing an iron skillet is a great choice for baking as it has the ability to keep things hot on the entire surface of the skillet.

Whatever you decide to bake in the skillet, it will always bake evenly while developing a wonderful crust around the edges and bottom.

An iron skillet is an amazing piece of cook-ware your kitchen cannot do without.

There are five things you can bake in an iron skillet, such as cakes and pies, and everyone knows you can use it to bake up some cornbread.

Another great use for the iron skillet is roasted chicken.

An article in the New York Times by food writer Melissa Clark entitled, “A New Breed of Roast Chicken, Cast-Iron Seared,” states by heating an iron skillet in a 500 degree oven, then placing the bird in the pan so its thighs make contact with the surface, the dark meat will finish cooking at the same time as the white. This is because the thighs, which are instantly seared by the cast iron, get a jump-start on the breast, which is not seared and cooks more slowly, staying moist (view the video).

Baking a cake in a iron skillet is a fun way to play around with your everyday cake recipes, including those that are used to make cupcakes.

Our featured recipe is just that, a cupcake recipe turned into a Gluten Free Iron Skillet Pecan Coconut Cake.

We originally found the recipe at Say Grace Blog, and the writer Felesha who describes herself as a Tex-Mex foodie lover says, “Pecan pie muffins go up a notch when combined with yummy semi-sweet chocolate chips and tasty sweetened coconut.”

Here at Splendid Recipes and More we took it up a notch by turning her German Chocolate Pecan Pie Muffins into a Gluten Free Iron Skillet Pecan Coconut Cake, and here is what you will need.

1 cup coconut sugar, can also use brown sugar

½ cup gluten free flour

2 cups pecan pieces

¾ cup  semi-sweet dark chocolate chips

½ cup sweeten and shredded coconut

⅔ cup clarified butter, room temperature

2 eggs, room temperature

1 tsp. vanilla extract

Preheat oven to 350 degrees

batter for Gluten Free Iron Skillet Pecan Coconut CakeIn a medium bowl, mix together coconut sugar and gluten free flour.

Next add pecans, dark chocolate chips and coconut, and mix in.

Next add the clarified butter cream butter with the vanilla extract, and mix in.

parchment paper on the bottom of iron skilletPlace a piece of parchment paper in the bottom of a iron skillet (makes for easy removal of the cake). Butter the sides with some coconut oil.

Gluten Free Iron Skillet Pecan Coconut Cake batter in an iron skilletNext spoon in the batter, and place into the preheated oven and bake for 30-35 minutes.

fresh baked Gluten Free Iron Skillet Pecan Coconut CakeLet stand and cool for about 10 minutes.

Gluten Free Iron Skillet Pecan Coconut CakePlate and enjoy!!

After using your iron skillet here is a great way to clean it: How to Care for Your Cast Iron Cookware.

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National Pie Day

collage of fruit pies - National Pie DayNational Pie Day is celebrated yearly on January 23, and has been sponsored since 1986 by the American Pie Council. National Pie Day was launched in the ’70s by a man who loved pie so much he wanted to celebrate, and he chose January 23 because that was his birthday the American Pie Council declares.

According to The Dallas Morning News, pie has been around since the ancient EgyptiansThe Romans published the first pie recipe — a rye-crusted goat cheese and honey pie. Early pies were made with meat, and during the 1500’s, fruit pies were invented.

The American Pie Council is an organization committed to preserving America’s pie heritage and promoting America’s love affair with pies.

What’s more American than apple pie? How about…

Even though apple pie is an all American dessert, it was actually brought to the eastern shore’s of what is now the United States, by the Dutch.

Here’s our offering for National Pie Day, what’s yours?

Cottage Cheese Apple Pie Cottage Cheese Apple Pie

1 egg

Pinch of salt

1 tbsp. flour

1 cup heavy cream

1 cup cottage cheese, small curd

1 cup sugar

3 apples, peeled and cored, thinly sliced

1 pie crust – store bought or your favorite recipe

Heat oven to 350 degrees

In a large mixing bowl add cottage cheese, egg, cream, flour, and sugar. Mix until combined. Line the pie crust with mixture.

Layer the apple slices around the outer edge of the pie. Then layer apples circling the center of the pie.

Before baking pie, it is optional to sprinkle some nutmeg or cinnamon on top. Bake for 45 minutes or until knife inserted comes out clean. Do not under bake.

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National Granola Bar Day

Granola Bars with oats and nuts on the tableThe United States is a country that is obsessed with food. Now that can be a good thing or bad thing, depending on how you look at it. Today is another day of observing a food item. Yes today is – National Granola Bar Day.

A granola bar includes whole grains, like oats, and quinoa and barley are also used. There are also dried fruits and nuts. To sweeten the bar either honey, molasses, agave nectar or sugar syrup is used. There are a variety of combinations that can add flavor and nutrition.

Making granola bars is a simple task. You mix the ingredients which are then pressed into a baking pan, and later cut into bars.

Granola bars are a go to food, because of seen as a energy bar. The are conveniently carried on hiking trips or biking trails. The bars can be high, but despite that, they are a healthy alternative to a candy bar. Eating a granola bar as a snack is okay, as long as you are active so as to burn the calories.

Outside of the United States granola bars are known by several names, including flapjack, meusli bars and cereal bars.

Here’s our rendition of a all organic, gluten free, paleo approved Granola Bar, and the following is what you will need.

mixed oats, nuts, seeds, raisins, honey and coconut oil, black background, selective focus

2 1/2 cups rolled oats

1cup wheat germ

1cup flax seed, slightly ground

14  cup sunflower seeds, optional to use sesame seeds, or pumpkin seeds

1 cup almonds, sliced, these nuts can also be used cashews, walnuts, peanuts, macadamias or pecans

1cup dry shredded coconut

1 teaspoon Himalayan salt

1 teaspoon cinnamon

2 teaspoons vanilla

1cup honey, optional to use raw honey

4 tablespoons butter

1cup brown sugar

1 cup dried fruit, including cranberries, golden raisins, pineapple, apricots, cherries, papaya, and prunes (optional to use fresh fruit)

Preheat oven to 325 degrees

Line a baking sheet with parchment paper, and set aside.

Combine the oats, wheat germ, flax seeds, sesame seeds and almonds.

NOTE: If you chose to mix in another nut with the almonds, divide the nuts up into 1/2 cup servings, such as 1/2 cup of sliced almonds and 1/2 cup of the nut of your choice.

Spread mixture out evenly over the baking sheet and toast for 10 to 15 minutes or until golden. Stir mixture once or twice, to evenly toast the grains.

NOTE: We slightly ground our flax seeds, as whole flax seeds can not be digested whole, therefore not receiving the benefits of the seed.

In a large bowl combine salt, coconut, cinnamon and dried fruits, and set aside.

In a medium sauce pan over medium heat, add the vanilla, honey, butter and brown sugar. Stir continuously, bring mixture to a soft boil.

NOTE: You can use raw honey because of it dense nutritional content, but after baking the bars much of the vitamins, minerals, and enzymes will be destroyed from the high heat, therefore processed organic honey would be okay to use.

When oat mixture is done toasting, transfer to the same bowl with coconut mixture and stir to evenly combine, then add the honey mixture and stir to incorporate.

Line a 9 x 13 inch glass baking dish with waxed paper. Spread the mixture, using the back of a wooden spoon, pressing the mixture out over the waxed  paper evenly to create a smooth, even surface.

Place another piece of waxed paper over the top, pressing down to evenly compact the mixture.

NOTE: Compacting is important so the bars won’t fall apart when cut. You can place a smaller pan within the 9 X 13 inch baking pan to press the mixture out evenly. You can also use a large drinking glass, by rolling it over the wax paper.

Homemade Granola Bars on the tea cup backgroundCool, than refrigerate about 2 hours. Doing so ensures a clean cut. After cutting the baked granola into bars, wrap them in waxed paper and store in a covered container and store in the refrigerator.Ty can even be store in the freezer for up to between 6 to 8 months.

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Gluten Free Mexican Chocolate Pumpkin Pie

Gluten Free Mexican Chocolate Pumpkin PieWe had a small sugar pie pumpkin that was given to us around the middle of November (2015), and I just got around to roasting it. We took too long to get to it, but the pumpkin flesh was still good. After roasting it, we were able to get 30 ounce of puree, which is equal to two 15 ounce store bought cans. collage of Roasted PumpkinWe needed to see how good the puree would taste, so it could be used to make either some pies, pumpkin bread or cookies, and even a pumpkin cheesecake. After roasting and pureeing the pumpkin, we wanted to taste the flavor of the flesh, so we mixed some with real maple syrup and some pecan pieces, and wow it was very tasty.

fresh pumpkin puree with real maple syrup and pecan pieces

Better Homes and Garden Novemeber 2015 issueThe pumpkin pie recipe we decided to make with 15 ounce of the puree was adapted from Better Homes and Gardens November 2015 issue.

gluten free pie shell packagingWe did change the recipe a bit, as we used a gluten free pie shell.

What makes this pumpkin pie a Mexican chocolate pie is the use of Cayenne and smoked paprika.

No need to worry as it is not spicy.

Here is what you will need to prepare your own: Gluten Free Mexican Chocolate Pumpkin Pie.

3 ounces dark chocolate (original recipe calls for 1 3.1 ounce disc of Mexican chocolate)

2 tablespoons butter

1 cup coconut sugar (original recipe calls for 3/4 cup packed brown sugar)

1 teaspoon pumpkin pie spice

1/4 teaspoon Himalayan salt

1/4 teaspoon smoked paprika ( original recipe called for milk chili powder)

1/8 teaspoon cayenne pepper

1 15 ounce can pumpkin puree (we used our fresh roasted pumpkin puree)

4 eggs, lightly beaten

1 cup half and half or light cream

Chocolate Ganache (recipe follows)

Bake pie crust according to packaged instructions.

For pie: Preheat oven to 350 degrees

In a small sauce pan heat chocolate and butter over medium-low heat, stirring constantly, just until melted, then set aside to cool.

pumpkin pie mixIn a large bowl combine coconut sugar, pie spice, salt, and chili powders. Stir in pumpkin puree and eggs until combined. Next gradually stir in half and half until combined.

stirring in pumpkin pie mix with melted chocolateStir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture, then pour into pie crust.

second layer of Gluten Free Mexican Chocolate Pumpkin PieNext pour remaining pumpkin mixture over chocolate layer.

Bake for 60 minutes or until center appears set. Cool pie, then chill within 2 hours.

Chocolate Ganache

simmered cream cinamon and shaved dark chocolateIn a small bowl add 3 ounces of shaved dark chocolate and 1/4 teaspoon cinnamon. In a small sauce pot bring 1/4 cup cream to a simmer, and pour over shaved chocolate. Let stand 5 minutes, then stir until smooth.

Gluten Free Mexican Chocolate Pumpkin PieSpoon Chocolate Ganache over pie, then add shaved dark chocolate and some powdered chili.

Slice Of  Gluten Free Mexican Chocolate Pumpkin PieServe a piece of Gluten Free Mexican Chocolate Pumpkin Pie, and enjoy!!

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Spanish Flan

Slice Of Spanish Flan seen ovcer head on a white dessert plateThe Romans are said to have invented the culinary dish they called Flan. After hundreds of years being enjoyed by many cultures, Spain popularized flan as a sweet custard dessert made with caramelized sugar, and the Moors added

Orange and Almond Flan by Patis Mexican Table

Orange and Almond Flan by Patis Mexican Table

citrus and almonds to the Flan. The Moors were Muslim inhabitants of Maghreb, the Iberian PeninsulaSicily, and Malta during the Middle Ages.

When Christopher Columbus the Spanish explorer found America, flan had soon after that made its way throughout Mexico, central and South America.

Though flan today is especially associated with Mexico where it prepared in the kitchens of most all the inhabitants of Mexico.

Flan is a favorite desert at our house. Once you get the hang of it, flan is easy and simple to make. Here is what you will need to make Splendid Recipe and More’s version of Spanish Flan…

½ cup sugar
1 – 8 oz. package cream cheese, softened
5 eggs
1- 14 oz. can sweetened condensed milk
1- 12 oz. can evaporated milk
1 tsp. Vanilla extract

Preheat oven to 350 degrees

In a small, heavy saucepan over medium-low heat, add sugar, stirring constantly (can also vigorously move sauce pan back and forth over burner with one hand while stir with the other) until the sugar becomes liquid and golden.

caramelized sugar for Spanish Flan in a 9-inch metal pie panPour into a 9-inch round metal baking dish, tilting to coat bottom and sides if possible. We found that a metal pan works’s the best for making flan. Also after pour the hot golden liquid sugar into the pan, use gloves as you move the pan about coating it, as it will become hot to the touch. Set aside.

three images preparing Spanish Flan

In a food processor, or a large boil with a hand beater, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Mix in condensed and evaporated milks and vanilla until smooth. Strain egg mixture while pouring into the caramel coated pan.

Spanish Flan in a roasting pan - filled with hot waterPlace pan into a roasting pan. Carefully fill the roasting pan with hot water to reach halfway up the sides of the metal baking dish.

Bake 50 to 60 minutes, or until flan is just set (does not wobble). place the flan on a wire rack. First loosen the sides with a knife and let cool for 10 to 15 minutes.

Spanish Flan inverted onto a platter seen over head Next invert carefully on a rimmed serving platter. Be careful as the liquid caramel will flow out over flan and down the sides. Place platter in the refrigerator and chill 3 hours up to 24 hours.

Spanish Flan with a picture incert of a slice on a dessert plate When chilled, and you are ready for dessert, remove flan from refrigerator, plate and serve.

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Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

For the the greater part of human history, most cultures could not afford to waste food, so a number of uses for stale bread as an example were fashioned. Stale bread was used in many dishes, which were both savory and sweet. One of those sweet dishes became sweet bread pudding.

The basic recipe for such a dessert, was stale bread, eggs, milk and sugar. Over the years other things were added, like fresh or dried fruits, and nuts.

If two of your favorite desserts happen to be bread pudding and pumpkin pie, then why not enjoy the best of two worlds, that is pumpkin bread pudding?

Our featured recipe combines bread with pumpkin and pecans. But that is not all, this one is accompanied by a toffee sauce that has rum in it. Do we have your mouth watering? Then let’s get to baking. Here is what you will need for the featured recipe: Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.

1 loaf or 16 oz. sourdough bread, cut into 1 inch cubes

4 large eggs, lightly beaten

1 ½ cups pumpkin puree, without spices

3 cup half & half or heavy cream

8 tablespoons unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon Chinese 5 star spice

½ teaspoon salt

1 cup pecan pieces

Toffee Sauce:

1/2 cup packed dark brown sugar

4 tablespoons butter, melted

½ cup heavy whipping cream

2 teaspoons rum

1 teaspoon sugar

Preheat oven to 350 degrees

pecans added to bread pudding mixIn a large bowl whisk together the eggs, pumpkin, half and half or cream, melted butter, sugar, vanilla, spice, and salt.bread added to wet ingredients for Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAdd the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the egg mixture.

Pumpkin and Pecan Bread Pudding in baking dish ready to bakeSpoon the bread pudding into to 13 X 9 inch glass baking dish and bake 45 minutes or until a toothpick inserted in the center just comes out clean.

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce fresh out of the ovenSet aside on a wire rack to cool slightly.

Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAs the pumpkin bread is cooling you can prepare the toffee sauce. In a small sauce pan, over medium heat, add and mix together the brown sugar, heavy cream, melted butter, and one teaspoon of your favorite rum. Stir toether just until a soft boil, and set aside.

For the whipped cream topping, we personally place a large bowl and the wire whisk attachment or attachments in the freezer for about 5 minutes. A cold bowl and attachments will whip the heavy cream much faster.

In a large cold bowl, pour in the heavy cream, sugar, and rum. Whip until peaks form.

Serve a slice of pumpkin and pecan bread pudding with a dollop of whipped cream, drizzled with some toffee rum sauce, and a sprinkle of pecan pieces.

Try some of our other great bread pudding recipes…

  1. Capirotada – Mexican Bread Pudding
  2. Blueberry Pear and White Chocolate Bread Pudding
  3. Blueberry White Chocolate Bread Pudding

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