So Sweet

My family is all about food. When the holidays arrive (starting with Thanksgiving), constant questioning begins. “What time are we eating?” “What are you making?” ” Can we have xyz? ” And, most importantly,  “What’s for dessert?” Our Xmas eve dinner is one of the most important feasts of the year and my family anticipates it like the second coming.

This year’s menu was especially important as we were celebrating both an upcoming marriage and carefully navigating a serious health concern. I had to get this right-especially the dessert part.

It all started with a trip to King Arthur Flour , who unknowingly made this new dessert recipe possible.  Contemplating the holiday break breakfasts before Christmas Eve, I had stopped by KAF to pick up morning treats that included cinnamon buns and sticky buns, but with all the excesses of the nights leading up to Xmas Eve, no one wanted them. They were either recovering from food overdose or fasting before the big meal, anticipating more excess.

Sweet and Sticky Bun Bread Pudding, Warm Carmel Drizzle and Fresh Whipped Cream 

Feeds 12-16 depending on the serving size

Bread Pudding

3 Cinnamon Buns*

3 Sticky Buns*

1 Qt Heavy Cream

1 Pt Half and Half

12 large eggs

       *Def recommend King Arthur Flour buns!

Place buns on a cookie sheet and place in 300° oven for 15-20 minutes to dry them out; or, simply leave the buns out overnight and be sure they are stale before you start this recipe. You want the buns to be somewhat crispy on the outside, not moist.

Cut the buns into 2 inch pieces and place in a 9×12 baking dish. Mix the eggs and cream together, beating until smooth. Pour over the buns and mix together being sure all the pieces are throughly covered. Place in refrigerator and let sit for 12-18 hours.

Remove from refrigerator 30 minutes before baking and pour the pint of Half and Half over the entire pan. Let sit.

Preheat oven to 350°. Place baking pan in oven and cook for 40 minutes. If the pudding is still wet, you will need to bake for an additional 10 minutes. The bread pudding should be moist, but not runny.

Caramel Sauce

1 cup sugar

3-4 tbs water

1cup heavy cream

1 tsp vanilla (optional)

Combine the sugar and water in a medium saucepan and bring to a boil over medium heat, stirring often until the sugar has completely dissolved. Continue to boil, swirling the pan occasionally (but not stirring), until the mixture turns a deep amber color. (This takes about 10 to 15 minutes.)

Remove from the heat and slowly pour in the cream and vanilla. The mixture will bubble up and steam. Stir until evenly combined. It will thicken as you stir.

Whipped Cream

1 pt whipping cream, whipped and chilled. NO SUGAR added.

Plate the bread pudding in the portions you desire and pour the warm caramel over each serving. Top with fresh, simple whipped cream (no sugar added) and serve immediately! 

Did I take a picture? NO! We were too involved with eating dessert.





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