This week marks my one year blog anniversary! Can you hardly believe it? Part of me feels like I just started blogging, but on the other hand, I forget what my life was without it. I have met so many awesome people and had some great opportunities because of this blog. Thank you so so much for reading every week. And a special thanks to Bubbe for her inspiration and telling me how amazing I am over and over again. That’s what Bubbes are for! But enough gushing already!
A year ago, I made Sweet Potato Latkes. I think my photos and anecdotes have improved a bit, don’t you? 365 days later, I was totally going to come full circle and make Jew an all new crazy latke, but my kitchen is still in shambles for our move to a new apartment, so those will have to wait for next week. Instead, I decided to show you this awesome dessert I made for Thanksgiving back in our old place. I took my Pumpkin Challah and made individual bread puddings- happy day! And I’ll even throw in some homemade whipped cream and caramel sauce for good measure.
But before I show you how to make this easy recipe, a little more gushing. If you follow me on Facebook or Twitter then you may have seen me post about my first published recipe. Oh yeah! Check out the Winter/Hanukkah issue of Bitayavon Magazine for tasty comfort foods, including my Cranberry Brisket! What a perfect Hanukkah dish paired with latkes and sufganiyot, no? Here are a few photos so you know what you are looking for (at Barnes & Nobles nationwide).
Now, on to the bread pudding! I scaled this recipe for two (perfect for one for me for dessert, and another for breakfast) but you can make as many as you like, or even quadruple the recipe to put in a casserole dish. But the individual ones are just too cute I think! Here is all you need.
Day old challah is best, and it doesn’t need to be pumpkin flavored, but that does make this recipe extra awesome. Or you can add pumpkin pie spice to the mix to make your normal challah a little saucy. First up, Preheat your oven and break your challah into chunks and place in two adorable ramekins. Layer with dried cranberries and walnuts if desired (I desired).
That’s pretty much it. While your bread puddings are cooking, you can make some homemade whipped cream and caramel! Let’s make the whipped cream first so the caramel is warm for serving. This is so easy, you will never buy that crap in a can again! Beat your cream until peaks form. Then add confectioner’s sugar and vanilla and beat until stiff peaks form and you have whipped cream!
For the caramel, I used brown sugar because that seemed to go real well with my pumpkin flavors. Heat up your brown sugar and butter. Once all the sugar is dissolved, add cream until you have caramel. Ta da! Just make sure you don’t burn it. The magic happens fast!
- 2 slices pumpkin challah bread (better a day or two old)
- 1 tablespoon dried cranberries
- 1 tablespoon chopped walnuts
- ½ cup plus two tablespoons milk
- 1 egg
- 3 tablespoons white or brown sugar (I used white but either would work!)
- ¼ teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Break challah into small pieces into two ramekins layering with walnuts and cranberries if desired.
- Mix milk, egg, sugar and vanilla in a bowl and pour over the challah making sure to cover it all.
- Bake for 35 minutes or until the challah springs back when you touch it.
1/2 cup heavy cream
1 tablespoon confectioner’s sugar
1/2 teaspoon vanilla extract
1. Beat heavy cream with a mixer until peaks start to form.
2. Add in confectioner’s sugar and vanilla and beat until still peaks form and you have whipped cream!
3 tablespoons butter
1/2 cup brown sugar
1/4 cup heavy cream
1. Melt butter and brown sugar in a pot over high heat and whisk until the sugar is dissolved.
2. Add cream and whisk until you have caramel! Serve immediately or reheat before serving.