Tag: bread pudding

It’s Tasty Tuesday {The Pumpkin Edition, Round 1}

Our posts for this week’s edition of It’s Tasty Tuesday all feature some of our favorite pumpkin recipes. If you’ve been thinking of a pumpkin as a vegetable, well it’s time you got it straight. A pumpkin is technically a fruit because it is a product of the seed-bearing structure of flowering plants; it develops from the blossom.

According to the Huffington Post, “the pumpkin is more accurately classified as a berry. A berry is defined as the fleshy fruit produced from one single ovary.”  Now you can tell your kids, “eat your fruits,” even though you’ve put them on their plates as veggies. We’re smart that way.

Not to blow your mind or anything, but a strawberry isn’t a berry. Watermelons, avocados and bananas are though.

So, there ya’ have it. We don’t really care whether it’s a fruit or a vegetable just as long as we get to enjoy it’s deliciousness. So whether it’s pie or soup, stewed or candied, we’re all about enjoying the season affectionately known as Pumpkin Spice time!

Pumpkin Chili : James Moore, Busvlogger

 

With ingredients like pumpkin, cinnamon and corn, Pumpkin Chili sounds a little different. Well, it is; a great kind of different! It’s become one of our family traditions and it’s just so easy.

Pumpkin Muffins: Anita Stafford

Pumpkin Muffins via Anita Stafford of Sugar Spice and Spilled Milk
Click on photo to see the recipe.

 

Although the daytime temperatures are still summertime hot, you might want to grab a jacket for early morning or night time. The season is changing and that brings changes in what we cook and bake. One of the fall tastes most people enjoy is pumpkin. There are so many different ways to use pumpkin, and muffins are just one example. READ MORE

Lacie Ring: Easy 3-Ingredient Peanut Butter Pumpkins

 

peanut butter pumpkins via lacie ring

And for your sweet tooth cravings, Lacie Ring of Easy Peasy Pleasy shares these cute as…well…pumpkins! Could they be any more precious?

It’s Fall Y’all! The weather may still be warm in my neck of the woods but I know it’s Fall just by looking at my yard…It’s covered with leaves.

I don’t know about y’all but in Arkansas it cools down for a couple days then heats right back up. Have you ever heard the expression “If you don’t like the weather, just wait a few minutes”? I believe that quote comes from Mark Twain and he was speaking of Arkansas. LOL! Ok, so maybe he wasn’t speaking of Arkansas but the saying definitely works for any of us in the southern states! Being that is officially fall, I am working on all kinds of Fall treats. One of those treats is these cute little peanut butter pumpkins. Read More

 

CINNAMON PUMPKIN CHEESECAKE: Keri Bucci

How can something sugar free and low carb be so good? Keri Bucci, our October Blogger of the Month, shows us how with her Cinnamon Pumpkin Cheesecake. Check it out on her blog, My Table of Three.

sugar free low carb pumpkin cheesecake from keri bucci

Fall is my favorite time of the year, it always has been. I look forward to Fall activities, pumpkin spice everything and most of all, cooler weather. We are starting to see some leaves falling to the ground here and there, but our daily temperatures are still in the mid to upper nineties. So typical for our weather, here in the south.

So it looks like I will be waiting a little longer for those cooler temps, but that doesn’t mean I have to wait on the pumpkin. Thank goodness, because I don’t think I could have passed up a slice of this cheesecake even if I had wanted to. READ MORE

PUMPKIN SPICE GRANOLA: BRENDA EMBRY

pumpkin spice granola via brenda embry

This is also the season for everything pumpkin.  The poor pumpkin is basically ignored until October.  Then, for the next three months, it’s game on.

So far this month, I’ve made pumpkin bread, pumpkin muffins and now….

Pumpkin spice granola. Read More

 

 

Gina Knuppenberg: Pumpkin Bread Pudding

So, today’s Month of Pumpkin dish is probably my most favorite M of P recipe.  Well, favorite thus far ?  It’s rich, creamy, and if done correctly, will leave you with pleasant dreams filled with floaty clouds and soft, furry little kittens.  Okay.  I made that last part up.  It’s just good, is all. READ MORE

Stop by next Tuesday for even more pumpkin goodies!

Sister Schubert’s Cinnamon Bread Pudding {Foodie Friday}

Sister Schubert, aka Patricia Barnes,  made a whole bunch of new “sisters” at this year’s Megaphone Summit Foodie Friday when she shared this Cinnamon Bread Pudding! Plus, along the way, she shared some life lessons she has learned while becoming the “roll lady.”  Barnes travels the world promoting good food and good deeds—both ways to “share warmth” with friends just met and people loved most.

nwafoodie diningwithdebbie sister schubert prattplaceinn bread pudding foodie friday

Photo Courtesy of Lyndi Fultz

Foodie Friday was held at the gorgeous Pratt Place Inn and Barn, a true jewel of a place in Fayetteville. The day was beautiful, the weather a little breezy and the company and speakers were amazing. Sister paid us the highest compliment when she said, “These are my people.”

Pratt Place Inn Veranda

Don’t you just love that?

sister schubert and debbie arnold check out the recipe for rum glaze

When she arrived Thursday evening, she jumped right in the middle of our bread pudding preparations showing us some of her tricks with the dish. For example, Sister says to always put the raisins in the bottom of the baking dish. Otherwise, she says the raisins will get too brown if they are placed on top. She also suggested that you just might want to use a pan and a half of her frozen cinnamon bread rolls. Be sure to push the bread cubes (we cut cubes, she tore cubes) down into the custard so that they get thoroughly soaked.

Oh, and don’t skip soaking the raisins in the bourbon. Woops! 

[stextbox id=”custom” caption=”Sister Says” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”FFFCAB” cbgcolor=”FFFCAB” bgcolorto=”FFFCAB” cbgcolorto=”FFFCAB” image=”null”]…Soak raisins in a few tablespoons of bourbon until plump and rehydrated. The alcohol cooks out during baking, leaving the wonderful flavor behind. This bread pudding bakes up beautifully—golden brown on top, soft and rich inside and brimming with sweet cinnamon flavor.[/stextbox]

 

500-sisters-bread-pudding-foodie-friday-megaphone-summit

Photo Courtesy of Stacey Valley

Attendees received an autographed copy of her cookbook Celebrations From the Heart, co-authored with Betty Sims. Proceeds from the sale of Celebrations go to 3 foundations near to Sister’s heart:

500-sister-with-jodi-debbie-kellee-megaphone-summit-foodie-friday

Many thanks to the best kitchen crew EVER! Kellee Mayfield and Jodi Coffee, you are incredible.

jodi coffee and kellee mayfield sister schubert's bread pudding foodie friday 16

Thanks as well to Talya Boerner, Keisha McKinney and Lyndi Fultz for handling the registration and for pitching in whereever and whenever it was needed. You guys are pretty darn special yourselves.

foodie friday, megaphone summit, keisha, talya, penguin

Photo Courtesy of Talya Boerner

Print
Sister Schubert’s Cinnamon Bread Pudding with Mama's Rum Sauce

6 - 8 servings

Caloried: Don't ask.

Ingredients

    Bread Pudding
  • 1/2 cup golden raisins
  • 4-5 Tablespoons bourbon ( We substituted hot water.)
  • 1 pan Sister Schubert's Cinnamon Rolls
  • 8 egg yolks
  • 2 eggs
  • 1 quart heavy cream
  • 1 cup granulated sugar
  • Pinch of salt (about 1/8 teaspoon)
  • 2 teaspoons bourbon or 1 teaspoon vanilla
  • 1 cup pecans, coarsely chopped
  • 2 Tablespoons unsalted butter, cubed
    Mama's Rum Sauce
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons rum extract or dark rum

Instructions

    Bread Pudding
  1. Soak raisins in a few tablespoons of bourbon or hot water until plump and rehydrated. Drain.
  2. Prepare a 9 x 13-inch casserole with nonstick spray or butter.
  3. Cut 1 pan Sister Schubert's Cinnamon Rolls into 1- inch cubes. (Sister sometimes uses an extra 1/2 pan.)
  4. Place raisins in the bottom of the casserole and top with bread cubes.
  5. Using a large mixing bowl, whisk eggs with egg yolks until light and fluffy.
  6. Add cream, sugar, salt and bourbon or vanilla to eggs; whisk until thoroughly combined. Stir in cream and vanilla.
  7. Pour custard over bread cubes and raisins pushing down with a spatula so that all of the bread is wet with custard.
  8. Dot casserole with butter and sprinkle with pecans.
  9. Cover tightly and refrigerate for 8 hours or overnight.
  10. Preheat oven to 350*.
  11. Bake on center rack until pudding is golden and center is set, approximately 55 to 60 minutes.
  12. Allow pudding to stand at room temperature for 10-15 minutes before serving.
    Mama's Rum Sauce
  1. Using a heavy saucepan over low heat, combine butter, sugar and evaporated milk, stirring until mixture is slightly thickened, approximately 3 - 5 minutes; remove from heat.
  2. Stir in vanilla and rum extracts, stirring until well combined.
  3. Pour sauce over warm bread pudding in the casserole
  4. Serve bread pudding still warm from the oven.

Notes

Mama's Rum Sauce may be prepared ahead of time and left at room temperature for up to 24 hours. If desired, serve bread pudding with sauce on the side, allowing each guests to add sauce as desired. This recipe works equally as well with chopped, dried apples instead of the raisins. Walnuts may replace pecans. Toast nuts slightly, if desired.

https://arkansaswomenbloggers.com/sister-schuberts-cinnamon-bread-pudding-foodie-friday/

 [stextbox id=”custom” caption=”Sister Says” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”FFFCAB” cbgcolor=”FFFCAB” bgcolorto=”FFFCAB” cbgcolorto=”FFFCAB” image=”null”]Mama says not to worry about storing leftovers [of the sauce]; there won’t be any![/stextbox]