Caramel Bread Pudding

Tags

Berry, Bread and Pastries, bread pudding, breakfast, caramel, cinnamon, Dessert, left over bread, pudding

When you have some left over bread, what do you do with it?

I woke up this morning hoping for something different from every day breakfast routine, rather than the toasted bread with cream cheese or a bowl of cereal. So I grabbed my old bread that I made before here and kept it in the freezer for another use, and what’s better than quick and sweet breakfast of bread pudding.

Almost any kind of bread can be used in bread pudding, but firm bread will bake up the best, like the french bread. And those with a slightly softer crust, rather than a very crisp crust, work well.
It came out creamy, soft, sweet, very rich, caramelly, ahhh… I love caramel pudding, do you?
I used a small oven dish, but you can use any size of pans. Serve it with some berry fruits or any of your favourite and more caramel on the top.

 

Caramel Bread Pudding

old bread
3 cups milk
3 eggs
1\2 cup sugar
caramel sauce
1 teaspoon vanilla
butter
dash of cinnamon
fresh fruits

Cut your bread into small cubes, put it on a sheet pan and toast it in the oven for 10 minutes (it’s better to toast the bread that way it will absorb the liquids very well and give you a good taste).
In a large bowl, beat the eggs with the wire whisk for 2-3 minutes until it’s frothy and bubble, add the milk, sugar, cinnamon and vanilla.
Butter inside a small ramekins (you can use any pan with any size this will work), place a layer of bread cubes drizzle some caramel sauce add another layer of bread and caramel.

Pour the egg mixture over the bread cubes, let it soak for a while, occasionally push the bread cubes down to coat with the liquid but not covered.

Place the ramekins in another pan filled at half with water (make sure the water reach only the lower half of the ramekins). Set the pan in a preheated oven at 350 f for 30 minutes.

Advertisement

Fruits and Cream Layer Cake

Tags

Berry, blueberry, Cake, Cupcake, & Muffins, cream cheese, Dessert, jello, raspberry, strawberry

 Who don’t like Berry fruits?

                                                                     jello ? 

                                                                                                 or cake?

                                                                                                                                                                                                                                                                                                                                         

Can you resist feeling starving for something sweet?

How about something cool like a jello or creamy like a cream cheese frosting or delicious like strawberries?

 

 I always make sure my freezer stocked with frozen berries even if we are in the season of fresh ones. Do you?

You know, Sometimes you feel lazy to go  get some from the store or even you don’t have the time to go if you want something quick and easy.

 They are very handy, I like to put some purée of these berries with the homemade lemonade it makes a very delicious combination. 

In this recipe I used a frozen berry mix with the jello to top the layers of cake and cream cheese frosting, its cool dessert, refreshing, sweet and delicious.

Fruits and Cream Layer Cake

for the cake layer :

1 3\4 cups cake flour

1 1\2 teaspoon baking powder

1\4  teaspoon salt

1\2 teaspoon baking soda

1 stick of butter (1\2 cup) softened

2 eggs at room temperature

3\4 cups sugar

1 teaspoon vanilla

1\4 cup yogurt

1\4 cup milk

apricot jam (to brush the finished cake)

for the cream cheese frosting:

4 oz cream cheese at room temperature

1 bag dream whip (the powder)

1\2 can nestle table cream

2 tablespoon milk

2 tablespoon powdered suger

for the top layer:

jello berry flavor

frozen berry fruits

Heat the oven 350° f. Beat the butter and sugar on medium speed with stand mixer until light and fluffy, add the eggs one at a time and the vanilla,  beating just until blended after each addition.

Sift together the flour salt baking powder baking soda, add to the egg batter alternately with the milk and yogurt, fold it gently after each addition, beat at low-speed for seconds.

Line  13 x 9 pan with parchment paper,brush with oil and dust with flour, You need two thin layers of cake so pour half the batter into the pan, bake it until a tooth pick comes clean (around 15 minutes), continue the same with second half.

Let the cake cool down while you prepare the cream filling, beat the dream whip and table cream with the milk and powdered sugar, add the cream cheese beat until fluffy and smooth.

Prepare the jello as directed, since I used a frozen fruits so let it thaw at room temperature.

Spread 1 tablespoon of the jam on each layer of cake, set the first layer in the pan spread the filling of cream over it then the second layer of cake, then the fruits and pour the jello over the top.

Let the cake cool in the fridge for a couple of hours untill the jello set and harden.