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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National Maple Syrup Day

National Maple Syrup Day - Baked French Toast and Cream Cheese Casserole

Today December 17 is the perfect day to have pancakes or french toast topped off with some delicious, real maple syrup to celebrate National Maple Syrup Day.

Maple syrup is from the xylem sap of red maple or black maple trees.

Two French Toast recipes topped with Real Maple Syrup

In the spring, the maple trees are tapped by boring holes into the trunks of the trees, and the sap is collected in buckets.

After the sap is collected, it is processed by heating to evaporate much of the water, leaving only the concentrated syrup.

European settlers to the north american continent learned the process from the indigenous people, or native Americans. Up until the 1930’s the United States led the world in the production of maple syrup, but now Canada is collecting sap to produce maple syrupthe world’s largest maple syrup producer, were as Vermont is the largest producer of maple syrup in the United States.

If you didn’t know, a production farm turning sap into maple syrup is known as a sugar-bush, sugar-wood or sugar-shack.

Wow too much talk about maple syrup is making our mouths water, so let’s get to our featured recipe, which is a twist on french toast, French Toast Cream Cheese Casserole, and here is what you will need.

French Toast Cream Cheese Casserole

8 eggs

1/2 cup granulated sugar

1 1/2 cups whole milk

2/3 cup heavy cream

1/2 cup maple syrup

1/2 teaspoon vanilla

National Maple Syrup Day - Baked French Toast and Cream Cheese Casserole1 stick or 1/2 cup salted butter, melted

1 loaf of real sourdough bread, cubed into bite-size pieces (optional to use a loaf of French bread)

8 ounces cream cheese, cubed into 1/2 inch pieces

1 tablespoon cinnamon

Preheat oven to 350 degrees

In a large mixing bowl, cream eggs and sugar, then add whole milk, cream, maple syrup, and vanilla. Mix together until well combined.

Next add the melted butter to the egg mixture and mix together thoroughly.

Butter a 9×13-inch glass baking dish. Sprinkle butter with coconut sugar or brown sugar for some added sweetness (optional). Next, spread half of the bread over the bottom of the dish then sprinkle half of the cream cheese chunks over the top. Add the rest of the bread then sprinkle with the remaining cream cheese.

Pour the egg mixture evenly over the top of the pan making sure to get the entire bread wet.

Sprinkle with 1 tablespoon cinnamon. You can use a mesh strainer to spread the cinnamon more evenly.

Cover the dish with foil.

Bake for 35 minutes then remove the foil from the pan and bake for another 10 minutes.

Let cool for a few minutes then serve with real maple syrup.

Check out our other French Toast recipes with real maple syrup…

French Toast Fruit Roll Ups

Breaded Coconut French Toast

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Blueberry White Chocolate Bread Pudding

Blueberry White Chocolate Bread PuddingIf you like blueberries, white chocolate, real cream, and bread pudding, than this is the dessert recipe for you. We found this recipe about 7 or 8 years ago. Personally I would consider this our signature dessert recipe, as we sell desserts, and this is the most ordered dessert on our list.

Bread pudding is a dessert dish with very old roots. It evolved as a use for stale bread. Many cultures throughout history have seen starvation, and food shortages, and they seen no reason to waste food, not even stale bread. Many culinary dishes have been invented using stale bread, both savory and sweet.

Today making bread pudding is still a tradition, though current recipes are far more extravagant or splendid since the inception of making bread pudding.

Our featured recipe never goes without a word of, “this was so delicious”, and we think you will feel the same. It is fast and simple to put together, and here is what you will need.

3 eggs

4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

2 cups blueberries (fresh or frozen)

3/4 cup white chocolate chips

1 loaf French bread, cut into 1-inch cubes

*With the presence of sugar in a recipe, using salt can reduce the amount of sugar used. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, making it seem as though you put two cups.

Preheat oven to 350°

blueberries and white chocolate chips In a large mixing bowl, add eggs and sugar, then cream together. Next add the heavy cream and vanilla. Mix until combined. Next stir in blueberries, and white chocolate chips.

french bread added to egg battterMix in prepared bread cubes.

frechbread mixed with blueberry egg batterLet stand for 10-15 minutes or until bread is softened.

adding Blueberry White Chocolate Bread Pudding to a glass baking dishTransfer to a 13×9 inch glass baking dish.

Blueberry White Chocolate Bread Pudding - not cookedBake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.

Blueberry White Chocolate Bread PuddingLet stand for 20 minutes before serving. Can plate and serve with white chocolate sauce, heavy cream, or a scoop of real vanilla ice cream.

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French Toast Fruit Roll Ups

French Toast Fruit Roll UpsAt Chef’s Talk they explain that recipes for “French Toast” can be traced back to Ancient Roman times. They go on to say that the original name for French Toast in French was “pain a la Romaine” or Roman bread (Chef Talk).

There is a collection of Roman recipes that are called Apicius. The collection was compiled in the 4th or 5th century. In reference to French toast  the “Apicus Cookery and Dinning in Imperial Rome” wrote: “Another sweet dish: Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs]. Fry in oil, cover with honey and serve.”

The foods described in the Roman Cookery, lets one know about the dietary habits of the ancient Roman world around the Mediterranean Basin.

The recipes though were geared for the class of wealth, and a few recipes contain ingredients that were considered exotic foods at that time.Our featured recipe is French toast.

A recipe that is enjoyed across all classes of people today. Were not featuring ordinary French toast, and surely not compared to the French toast eaten in Ancient Roman times.

The featured recipe is: French toast Fruit Roll Ups, and here is what you will need.

4 slices of sourdough bread, crust removed

4 ounces cream cheese, room temperature

1/4 cup raspberries, fresh or frozen

1/2 cup blueberries, fresh or frozen

2 to 3 large eggs

Real maple syrup

sourdough bread with crust cut off and rolled flatBreak eggs open in a pie dish or similar utensil, and beat eggs, set aside. Next, cut crust from bread and flatten with a rolling pin. Spread each slice of bread with cream cheese, and add fruit, and roll up bread starting from fruit side.

cooking French Toast Fruit Roll Ups in pan

Dip roll ups in egg batter and cook in a heated pan over medium heat with grass fed butter or coconut oil. Cook until done, much the same as traditional French toast.

rolling cooked French Toast Fruit Roll Ups in coconut sugarWhen cooked, remove roll up from pan, and roll in coconut sugar.

French toast Fruit Roll Ups - close upPlate two roll ups, and top with fruit and real maple syrup.

Link here to view our other recipes of French Toast:

  1. Apple-Berry Topped French Toast (made with apple syrup)
  2. Breaded Coconut French Toast

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Breaded Coconut French Toast

Breaded Coconut French Toast

The night before the plan was to have french toast the next morning with slices of sourdough and real maple syrup. The next morning the plan was followed through, but first a cup of coffee was enjoyed and a little of the Today Show.

For their recipe segment, they had featured taking restaurant favorites and making them healthier eating. They took the “Chicken Nuggets” recipe you buy at McDonald’s and made it into a healthier choice, “Coconut Breaded Chicken Nuggets.” Seeing that had given inspiration on how the planned breakfast that included french toast was going to be prepared.

Therefore our featured recipe: Breaded Coconut French Toast, and here is what you will need.

Keep in mind this recipe is not just great for breakfast, but can also be included as an item on your Sunday Brunch Menu.

The amounts of each ingredient will depend on how many you are serving.

1/4 cup coconut butter, divided

2 large eggs

1/2 cup coconut milk

4 slices of sourdough bread

1 cup dried shredded coconut

Real Maple Syrup

melting coconut butterIn a pie plate mix the eggs and coconut milk. In a separate pie plate add the dried coconut. Next heat a medium sized ceramic coated pan over medium-heat. Add some coconut butter and let melt.

dipping slice of sourdough in egg-coconut milk batterNext take a slice of the bread and liberally dip it into egg-coconut milk batter coating both sides. Next coat both sides with the dried coconut.

cooking slice of coconut breaded french toastNext add the breaded coconut slice of bread into the heated pan. After about a minute and a half turn slice of bread and continue cooking.

Breaded Coconut French ToastWhen all slices of bread are coated and cooked, plate, pour on real maple syrup, top with more dried coconut, and enjoy your Breaded Coconut French Toast for breakfast or brunch.

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Pumpkin Bacon Pancakes

Pumpkin Bacon Pancakes

According to the Health News Library, you don’t have to wait for Autumn when pumpkins are normally harvested to enjoy their cancer fighting benefits. They write saying that research performed at Tufts University with pumpkins showed that 1/2 cup of canned pumpkin or fresh cooked pumpkin has five times the daily quota for beta-carotene (vitamin-A) per day.

If you were able to read our article Curried Apple Pumpkin Soup, and was able to prepare it, you would find yourself with some left over pumpkin. Well, no worries, as the 1/2 can of left over pumpkin can be used in our featured recipe: Pumpkin Bacon Pancakes.

Here is what you will need…

1/2 cup whole wheat flour

1/2 cup all-purpose flour

Pumpkin Bacon Pancakes - close up3/4 tsp. baking powder

1/2 tsp. pumpkin pie spice

1/4 tsp. baking soda

pinch of salt

3/4 cup buttermilk

1/2 cup pumpkin purée

2 large eggs

2 tbsp. coconut sugar

1 tbsp. coconut oil

4 to 5 strips crumbled cooked bacon

 

Whisk together in a large bowl the first 6 ingredients, and set aside.

In a separate medium bowl whisk together buttermilk, pumpkin, eggs, coconut sugar, and coconut oil.

Gently stir buttermilk mixture into flour mixture. Heat a cast iron griddle coat with butter over medium heat. Drop heaping tablespoons of batter onto griddle to form a 3 to 4 inch pancake. Drop some of the crumbled cooked bacon. Cook until golden, about 2 minutes each side.

Plate and drizzle with real maple syrup.

Prevention magazine (October 2012 issue) says, to better absorb the beta-carotene in the pumpkin add a healthy fat to the recipe, and in this case it  is the coconut oil. If you choose, you can use olive oil. If you cannot get your hands on some coconut sugar, then you can substitute raw honey.

 

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Kick Off the 2015 Supper Bowl with Beer Cheese Soup

Beer Cheese Soup

February first (1st) is Supper bowl day, and according to a poll we found on line from 2010, 7 in 10 American adults, about 68 percent, watch the Super Bowl.  Others polls state that most men watch the Supper Bowl for the commercials, which are later talked about on the social net-works they subscribe too.

Most men also love their cheese as well. Why look at all of the food items containing cheese that they sink their taste buds into:  Chili and Cheese, Ham and Grilled Cheese Sandwich, Philly Cheese Sandwich, Pizza with Extra Cheese, Chili Fries with Cheese, and the list goes on.

Because the Supper Bowl always is played on a Sunday, most homes will have a brunch prepared. Here at Splendid Recipes and More we have an item to add to the brunch list, and it contains cheese and a man’s favorite beverage, will most men, BEER!! Yes – Beer Cheese Soup.

Here is what you will need ( soup recipe adapted from Soup Recipes for Men):

Beer Cheese Soup 

1/3 Cup Butter

1/3 Cup Flour

1 ½ Cups Carrots, finely diced

1 ½ Cups Onion, finely diced

1 ½ Cups Celery, finely diced

2 Cloves Garlic, minced

Tabasco

Kosher Salt

Fresh Cracked Pepper

2 Cups Beer

3 Cups Chicken Broth

4 Cups Whole Milk

6 Cups Sharp Wisconsin Cheddar Cheese, grated

1 Tablespoon Dijon Mustard

1 Teaspoon Worcestershire Sauce

Chives (garnish)

Crumbled Bacon (garnish)

Melt butter in a Dutch oven over medium heat. Add flour and whisk constantly for 4 – 5 minutes to create a light roux, about the color of a dull penny. Next, add carrots, onion, and celery; sauté until tender, about 7 – 9 minutes. Add garlic, a few dashes of Tabasco, and season with kosher salt and fresh cracked pepper. Slowly add the beer and chicken broth, stir and bring mixture to a slow boil. Add milk, and return to a slow simmer, stirring often. Reduce heat to low; fold in the cheese, mustard, and Worcestershire. Stir until all of the cheese is completely melted – soup should be rich and creamy. Ladle into a bowl and serve.

Link here for some more favorite Supper Bowl Day recipes: Enjoy the Supper Bowl with Splendid Recipes.

 

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