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 Cocoa Day With A Chocolate Tiramisu

National Cocoa DayA hot cup of cocoa is the same as a hot cup of chocolate. Today December 13th according to National Day Calendar, it is National  Cocoa Day. What a great month to have such a day, as the day are getting colder, and a cup of hot cocoa seems the hot beverage to recognize. Even more so, that it is a wintry windy and rainy morning outside at the moment.

National Day Calendar notes that in their research on this day, they were unable to find the creator of National Cocoa Day.

But hey, what a great excuse to make a Chocolate Tiramisu, while enjoying a cup of hot chocolate or hot cocoa. If you enjoy the traditional tiramisu prepared with espresso, you’ll excite your taste buds with a chocolate tiramisu!

Here is what you will need to prepare your own Chocolate Tiramisu, while enjoying a nice cup of hot chocolate.

Chocolate Tiramisu

1¾ cup heavy cream, divided

1  cup coconut sugar or granulated sugar

16 ounces mascarpone cheese

¼ tsp. Himalayan salt

2 tsp. vanilla extract

6 oz semi-sweet chocolate, finely chopped

24-30 lady fingers

2 cups prepared hot chocolate, strong, cooled to room temperature

With an electric mixer, beat whipping cream with sugar on medium speed until stiff peaks form, about 3 minutes.

Mix in salt, vanilla, and mascarpone cheese until combined.

Using a pastry bag, pipe a small amount of the cream mixture into the bottoms of 6 – 10 to 12 ounce dessert glasses.

Break lady fingers into pieces first, so they fit, then dip in hot chocolate and place in a single layer over cream mixture. Pipe in some more cream mixture, repeating layers, ending with the cream mixture.

Top with a dusting of unsweetened cocoa powder, and top with shaved dark chocolate or real chocolate sprinkles.

Enjoy at room temperature or chilled.

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National Fudge Day

National Fudge Day

If you do not have a reason to celebrate something today, why not celebrate National Fudge Day! Yes June 16th is the day chosen to celebrate fudge.

Fudge is a splendid confection made with sugar, milk, butter, and your favorite flavoring. Some popular varieties include mixing chocolate with peanut butter, maple, caramel, peppermint, and marshmallow.

Scottish Tablet

Whisky Flavored Scottish Tablet – photo credit: Sweets for Treats

Were you aware that fudge used to be chocolate-less? The modern-day fudge we enjoy evolved from a candy called Scottish Tablet, which originated in the late 17th century.

While the recipes are some what similar, Scottish Tablet has a much harder texture and lacks the most important ingredient, chocolate!

Candy ThermometerPreparing  fudge may seem easy enough, but it does require a candy thermometer, as fudge is very easy to overcook or under cook.

There are some fudge recipes that have been developed for the home cook.

The recipes may include corn syrup, which prevents the process of crystallization, sweet condensed milk, marshmallow cream or other ingredients that guarantee the perfect fudge texture.

Though they do not guarantee the same taste as original fudge!

To get that original fudge flavor, you will need to use a traditional recipe with a candy thermometer or buy your favorite fudge at your local See’s Candy store or favorite equivalent and enjoy National Fudge Day.

Our featured recipe is Easy Chocolate Fudge and here is what you will need.

12 ounces semi-dark chocolate

2 cups coconut sugar

1 cup whole milk

4 tablespoons butter

1 teaspoon vanilla

1 cup of chopped walnuts or pecans

To make things even simpler, replace milk and coconut sugar with a 14 ounce can of sweetened condensed milk.

Prepare a 8 inch x 8 inch square baking pan lined with foil. Set aside.

Melt chocolate  in a glass bowl over hot boiling water. Once melted, remove hot water from pan and pour melted chocolate into pan and place back over heated element.

Add coconut sugar, and milk. Stir into chocolate, bring to a boil, stirring constantly. Reduce heat to a simmer. Do not stir again.

If you are using a candy thermometer, place it  into the pan and cook until temperature reaches 238 degrees.

If you are not using a thermometer, then cook fudge until a drop it in cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.

Remove from heat. Add nuts, butter and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.

If using the sweetened condensed milk, just add to chocolate after it has melted, and stir in. Remove from heat and stir in nuts and vanilla. When using the sweetened condensed milk, there is no need for a candy thermometer.

Pour into prepared pan and let cool. Then place pan in the refrigerator for about 2 hours or until firm. Lift foil and all from pan, and cut into about 50 squares. Save fudge wrapped in plastic wrap. 

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Ferrara Orange Caramel Chocolate Cheesecake

Ferrara Orange Caramel Chocolate Cheesecake

A cheesecake based on the Ferrara Chocolate Orange Candy. We went a step further adding caramel. A step beyond that as well, because the Ferrara Chocolate Orange Candy doesn’t have a crust, but our Ferrara Cheesecake does. The crust is prepared of oats, almonds, and pecans. Then brought together with real butter and sweetened with sugar.

You can use orange zest or as we did real orange extract to mix into the cake. Real oranges are used to top the cake. They include their peel as well. Are you aware of the benefits of the orange peel? Most of the vitamin C is found there.The peel also is rich in vitamin A, B-complex vitamins, and minerals such as calcium, selenium, manganese, and zinc (read more here: Benefits of the Orange Peel). Selenium works hand in hand with CoQ10 to provide the energy your heart needs to keep pumping.

The Ferrara Orange Caramel Chocolate Cheesecake, a delectable dessert to enjoy any time of the day or week!!

Download Cheesecake tips here

 

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Chocolate Mexican Coffee Cake

Chocolate Mexican Coffee Cake

The process for making chocolate and cocoa powder is made by first grinding cacao nibs into a cocoa mass, which is then liquefied into a paste known as chocolate liquor. After the cocoa butter is forced out of the chocolate liquor by either a press or a special technique known as the Broma method, the remaining cocoa solids are processed to make fine unsweetened cocoa powder. Natural cocoa powder is lighter brown in color than Dutch-processed cocoa, tastes slightly bitter, and has a deep chocolate flavor.

Coffee: Has been proven to reduce risk for diabetes and Parkinson’s. It also stimulates enzymes that protect against colon cancer. It is Chlorogenic acid and it is one of the main caffeic acids found in coffee that has antioxidant properties. It’s also found in sunflower seeds, carrots, tomatoes and artichokes. Its ability to lower blood glucose levels may benefit those who have diabetes.

For more information on the benefits of coffee link here: Benefits of Coffee

So now we can have some confidence that the Chocolate Mexican Coffee Cake, even though a dessert does have benefits for Your health.
Here is what you will need…

First ingredients needed  for Chocolate Mexican Cake

¼ cup of dark cocoa powder
½ cup of butter or 1 stick, soften
½ cup of olive oil

brewing coffee

One cup strong brewed coffee

steps to mixing coffee-butter-cocoa powder for Chocolate Mexican Coffee Cake

Pre-heat the oven to 350 degrees.
Over a med-high burner using a medium sauce pot mix all 4 ingredients and bring to a boil and remove from heat.

stiring in marshmallows to coffee mixture for the Chocolate Mexican Coffee Cake

Add  the one cup of small marshmallows or the 24 large (depending which you are using at the time) allow marshmallows to melt; stirring to incorporate well. Then set side.

2nd ingredients for the Chococlate Mexican Coffee Cake

Here are the dry ingredients…
2 cups of  flour
2 cups of  sugar
1 tsp. baking soda
1 tbsp. cinnamon
2 large eggs
1 tsp. vanilla
½ cup buttermilk

mixing ingredients for Chocolate Mexican Coffee Cake

In a large bowl sift the flour. What is the purpose of sifting flour? Flour will compact during storage and handling. Sifting will allow for no air pockets in the cake and will prevent the cake from being lumpy. The cake will also be a lot fluffier.

If you don’t have a flour sifter you can substitute for a stainless mesh colander as is shown here in the first image. Next mix in the sugar, soda and cinnamon. Beat the eggs in a small bowl then add to dry mixture along with the vanilla and buttermilk.

mix cake batter with coffee-chcolate mixture

Add first batter mixture into the sauce pan containing the coffee-chocolate mixture. Mix until well incorporated.

pouring batter on to a lined jelly roll pan and spreading batter out evenly

Line a jelly roll pan with parchment paper and pour the contents of the sauce pan over the lined jelly roll pan and evenly spread out the batter.

Bake in heated oven for approximately 17 minutes. Allow to cool completely and add icing.

Here is what you will need…

8 oz. Cream cheese, room temperature
16 oz. powdered sugar
¼ cup cocoa powder
1 tsp. cinnamon
1 tsp. vanilla
6 tbsp. strong brewed coffee

In a food processor, combine cream cheese and powdered sugar. Next add 5 remaining ingredients. Process well. Spread icing over cooled cake. Top with chopped pecans or toasted chopped almonds.

presenting a Chocolate Mexican Coffee Cake

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