Posts Tagged With: Quick Breads

Pumpkin Bread Pudding with Vanilla Bean Creme Anglais & Spicy Caramel Apple Sauce

WARNING: If you’re watching your waistline during the holiday season, this post is most definitely NOT for you.  Sorry.  Come back later…

If you’d rather indulge in all things delicious, keep reading because this recipe is absolutely sinful.  A big thanks to one of my co-workers, Sarah, who pointed me to this recipe by Bobby Flay…I ended up making it for dessert for Thanksgiving to supplement my ugly pie and it was a huge hit.  Huge.  I didn’t want to share.  So I let everyone eat their helpings and then I took it home and ate it for breakfast the next few mornings.  Seriously, dessert for breakfast…pumpkin is a squash (vegetable-ish = healthy) that was turned sweeter so therefore it must be like a fruit and there’s bread involved and LOTS of eggs.  Translation: acceptable breakfast.  Don’t judge me.

Enjoy!

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons pure maple syrup
  • 1 cup pure canned pumpkin puree
  • 2 tablespoons bourbon
  • Pumpkin Bread, toasted and cubed, recipe follows
  • Vanilla Bean Creme Anglaise, recipe follows
  • Spicy Caramel Apple Sauce, recipe follows
  • Freshly whipped cream

Preheat the oven to 325º. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.

Pumpkin Bread:

  • 4 tablespoons unsalted butter, softened, plus more for greasing
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
  • 2 large eggs
  • 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.

Vanilla Bean Creme Anglaise:

  • 2 cups half-and-half
  • 1/2 vanilla bean, seeds scraped
  • 5 large egg yolks
  • 1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

Spicy Caramel Apple Sauce:

  • 1 cup heavy cream
  • 1/2 cup apple juice
  • 1 star anise
  • 1-inch piece fresh ginger, peeled and chopped
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple schnapps

Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.

Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

Categories: American, Breads, Desserts, Recipes | Tags: , , , , , | 4 Comments

Cranberry Orange Bread with Grand Marnier Glaze

I don’t know why I do this to myself – I take a few days off from blogging and then I get totally back-logged.  Seriously, I have like 7 new recipes I’ve tried lately and haven’t posted about a single one.  Bummer for you AND for me!  But have no fear, I’m queuing this thing up and you’ll have plenty of new foods to try soon!  I’m even going to post a couple Thanksgiving-ish recipes because let’s be honest, in many households, Christmas dinner has a really striking resemblance to Thanksgiving dinner, at least its that way at my in-law’s…they can’t be the only ones!

So let’s start with Cranberry Orange Bread!  I found this recipe while I was laid up and immediately thought it would make the perfect breakfast snack while preparing Thanksgiving dinner.  I was right.  Yum.  We pretty much picked at this moist quick bread all day long – the sweet orange against the tart cranberries is quite the treat and the Grand Marnier glaze just seals it all together.  I will definitely be making this again…and probably for breakfast!

Enjoy!

  • 1 1/2 c. unsalted butter, softened, plus more for buttering pan
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 c. orange juice
  • 1 c. sour cream
  • 2 TBS freshly grated orange zest
  • 2 tsp. vanilla extract
  • 4 c. all-purpose flour
  • 1 TBS baking powder
  • 1/2 tsp. salt
  • 1 1/2 c. dried cranberries
  • 2 c. powdered sugar
  • 6 to 8 TBS Grand Marnier or other orange liqueur

Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).

With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.

In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.

Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.

Meanwhile, in a small bowl, whisk together powdered sugar and 6 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.

Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.

Let loaves cool completely, then slice and serve, or wrap and freeze.

Courtesy of Stephanie Dean, Sunset

Categories: American, Breads, Desserts, Recipes | Tags: , , , , | 3 Comments

Tropical Zucchini Bread

Looking for a different take on the classic zucchini bread your Mom always made?  Try this one…Tropical Zucchini Bread!  This sounds like a really weird combo, but I promise that you that the zucchini pretty much melts into the bread and you’re left with a wonderful tropical delight.

Make sure to really drain the zucchini and pineapple well- this bread is already really moist and you don’t want to end up with tropical mush!

Enjoy!

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/3 cup cooking oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 (14-ounce) can of crushed pineapple, drained
  • 1 cup grated unpeeled zucchini
  • 1/2 cup medium sweetened coconut

Measure first 6 ingredients into large bowl. Stir. Make a well in center.

Combine next 5 ingredients in medium bowl until smooth.

Add remaining 3 ingredients. Stir. Add to well. Stir until just moistened. Spread in greased 9 x 5 x 3 inch loaf pan. Bake in 350°F oven for about 1 hour until wooden pick inserted in centre comes out clean**. Let stand in pan for 10 minutes before removing to wire rack to cool. Cuts into 16 slices.

**I didn’t want to make one giant loaf, so I poured my batter into 3 mini loaf pans and baked for about 30-35 minutes.

Categories: American, Breads, Desserts, Recipes | Tags: , , , , | 1 Comment

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