- unsalted butter
- unsulphured blackstrap molasses
- tightly packed dark brown sugar
- ground ginger
- allspice
- ground cloves
- 2% milk
- packed tablespoon grated fresh ginger root
- 9" pie shell
- Large egg
- pumpkin purée
- heavy cream
- ground nutmeg
- ground ginger
- Large eggs
- light corn syrup
- butter
- pecans
- McIntosh apples
- ground cinnamon
- ground nutmeg
- large egg
- chopped pecans
- sweetened flaked coconut
Photo by: WEIRDPOH
“My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9×13 inch pan for my family! It’s great for breakfast or dessert and is delicious with milk poured on top! Enjoy!”
Original recipe yield: 1 – 8 inch square pan.
- day-old bread
- eggs
- milk
- white sugar
- vanilla extract
- eggs
- milk
- nutmeg for flavoring
- cooked rice
- seedless raisins
Per serving: calories 203, fat 9.0g, 39% calories from fat, cholesterol 23mg, protein 1.8g, carbohydrates 29.8g, fiber 1.8g, sugar 13.2g, sodium 2mg, diet points 4.9.
- cold water
- cinnamon
No initial rise has happened to me before with this recipe, and I have found that it very often is the yeast. I also use a candy thermometer or a meat thermometer to be precise about the milk temp.
- DOUGH
- 11⁄4 oz. pckg. Yeast
- warm milk
- 1⁄2 c. granulated sugar
- eggs
- FILLING
- 21⁄2 TBS. cinnamon
- ICING
- 11⁄2 c. confectioners sugar
I added the chocolate chunks…just for another layer of chocolate and another dimension of texture to the cake. YUM.
I baked this in a plain tube pan (because I didn’t have a nice bundt pan yet)…next time I definitely would make it in the fancy bundt pan…if for asthetic reasons only.
- cocoa
- cinnamon
- eggs
- grated orange zest
- coarsely shredded zucchini
- milk
- chopped pecans
- chocolate chunks
from comments thread at 101cookbooks, thanks thenelenasays
- ginger
- cinnamon
- brown sugar
- egg
- molasses
- grated orange zest