Home Party Dessert Recipe
11/25/2014
Pumpkin Bread Pudding
(for bread pudding)
2 cups half and half
1 can pure pumpkin
1 cup plus 2 T firmly packed dark brown sugar
2 large eggs
1.5 t pumpkin pie spice
1.5 t cinnamon
1.5 t vanilla extract
10 cups challah bread
(for caramel sauce)
1 1/3 sugar
1/3 water
2/3 heavy whipping cream
1/4 cup unsalted butter, cut into 1" pieces
(for topping)
glazed walnuts
>how to make<
(for bread pudding)
*Preheat the oven to 350 degrees.
*In a large bowl use a whisk to blend the half-and-half, pumpkin, brown sugar, eggs, spices, and vanilla.
*Fold in the bread cubes.
*Transfer the mixture to a 9" x 13" glass baking dish prepared with nonstick cooking spray.
*Let stand 15 minutes.
*Bake pudding until a tester inserted into the center comes out clean, about 40 minutes.
(for caramel sauce)
*In a large heavy saucepan over medium low heat, stir the sugar and water until the sugar dissolves.
*Increase the heat to high and boil without stirring until the syrup turns deep amber in color.
*Remove from heat.
*Add cream.
*Whisk in butter.
*The sauce should be served warm.
(for assembly)
*Serve with a drezzle of caramel sauce and chopped glazed walnuts.
-serves 12-
Note: I found this recipe in "Friends at the Table" by Debi Shawcross.
(for bread pudding)
2 cups half and half
1 can pure pumpkin
1 cup plus 2 T firmly packed dark brown sugar
2 large eggs
1.5 t pumpkin pie spice
1.5 t cinnamon
1.5 t vanilla extract
10 cups challah bread
(for caramel sauce)
1 1/3 sugar
1/3 water
2/3 heavy whipping cream
1/4 cup unsalted butter, cut into 1" pieces
(for topping)
glazed walnuts
>how to make<
(for bread pudding)
*Preheat the oven to 350 degrees.
*In a large bowl use a whisk to blend the half-and-half, pumpkin, brown sugar, eggs, spices, and vanilla.
*Fold in the bread cubes.
*Transfer the mixture to a 9" x 13" glass baking dish prepared with nonstick cooking spray.
*Let stand 15 minutes.
*Bake pudding until a tester inserted into the center comes out clean, about 40 minutes.
(for caramel sauce)
*In a large heavy saucepan over medium low heat, stir the sugar and water until the sugar dissolves.
*Increase the heat to high and boil without stirring until the syrup turns deep amber in color.
*Remove from heat.
*Add cream.
*Whisk in butter.
*The sauce should be served warm.
(for assembly)
*Serve with a drezzle of caramel sauce and chopped glazed walnuts.
-serves 12-
Note: I found this recipe in "Friends at the Table" by Debi Shawcross.
Labels: bread pudding recipe, caramel sauce recipe, pumpkin bread pudding recipe
11/10/2014
Chestnut Caramel Panna Cotta
3/4 cup canned or jarred sweetened chestnut spread
1/2 cup whole milk
pinch of salt
1/2 cup sugar
1/3 cup water
1 1/2 cups heavy whipping cream
3 1/2 T Armagnac
1 3/4 t unflavored gelatin
for garnishes: lightly whipped cream
peeled roasted chestnuts
or chopped marrons glaces
>how to make<
*Whisk chestnut spread, 1/4 cup milk, and salt in small bowl to combine. Set aside.
*Combine sugar and 1/3 cup water in heavy, medium saucepan.
*Stir over medium low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes.
*Slowly and carefully add cream, then remaining 1/4 cup milk.
*Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
*Set aside for 5 minutes.
*Place armagnac in small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften gelatin.
*Rewarm cream mixture over medium heat until warm but not hot.
*Whisk geltatin mixture until dissolved.
*Whisk in chestnut mixture until blended.
*Ladle or pour mixture into 8 3/4 cup custard cups, ramekins, or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Cut around edges of each panna cotta to loosen.
*Set each cup in shallow howl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Accompany with small spoonfuls of whipped cream and chopped chestnuts.
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
3/4 cup canned or jarred sweetened chestnut spread
1/2 cup whole milk
pinch of salt
1/2 cup sugar
1/3 cup water
1 1/2 cups heavy whipping cream
3 1/2 T Armagnac
1 3/4 t unflavored gelatin
for garnishes: lightly whipped cream
peeled roasted chestnuts
or chopped marrons glaces
>how to make<
*Whisk chestnut spread, 1/4 cup milk, and salt in small bowl to combine. Set aside.
*Combine sugar and 1/3 cup water in heavy, medium saucepan.
*Stir over medium low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes.
*Slowly and carefully add cream, then remaining 1/4 cup milk.
*Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
*Set aside for 5 minutes.
*Place armagnac in small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften gelatin.
*Rewarm cream mixture over medium heat until warm but not hot.
*Whisk geltatin mixture until dissolved.
*Whisk in chestnut mixture until blended.
*Ladle or pour mixture into 8 3/4 cup custard cups, ramekins, or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Cut around edges of each panna cotta to loosen.
*Set each cup in shallow howl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Accompany with small spoonfuls of whipped cream and chopped chestnuts.
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
Labels: caramel panna cotta recipe, Chestnut Caramel Panna Cotta recipe, chestnut panna cotta recipe, Panna Cotta recipe
