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Nature’s Pride: Bread Pudding Times 2

Posted Sep 29 2010 4:17am

I can’t believe it’s almost October! That means November is right around the corner and the 2nd Foodbuzz Festival is coming up soon.

I had so much fun at the festival last year, and Nature’s Pride was the reason I was able to attend! The flights + hotel to San Francisco from Virginia are pretty steep for just a weekend trip, so I’m entering again.

Plus – a food challenge is a food challenge :)

I can’t turn them down, and, after the great experience I had last year, I’d love to have another chance to represent Nature’s Pride as a Bread Ambassador!

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And these turned out better than I expected – in fact, these two ideas came out so well that I could decide which one to post! So you get to see both ;)

 

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I used Nature’s Pride Honey Wheat bread for both of these dishes. I love how soft this bread is and knew it would soak up the eggs and milk and bake into a beautiful bread pudding.

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Carrot Cake Bread Pudding  (My favorite!)

  • 20 slices Nature’s Pride Honey Wheat bread, diced
  • 4 carrots, shredded (about 1 cup shredded carrots)
  • 8 oz. cream cheese
  • 1/3 cup brown sugar
  • 10 eggs
  • 1 cup fat free evaporated milk
  • 1/4 cup half’n’half
  • 1/2 cup orange juice
  • 1/4 cup maple syrup
  • 1/4 cup melted butter
  • 1/4 cup pumpkin or apple butter
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  1. Preheat oven to 350.
  2. Dice bread and toss with carrots.
  3. Put bread and carrot mixture into greased 9×13 baking dish.
  4. Dollop cream cheese on top and sprinkle with brown sugar.
  5. In large bowl, whisk eggs with milk, cream, orange juice, maple syrup, butter, pumpkin/apple butter, vanilla, and spices.
  6. Pour egg mixture over top.
  7. Bake at 350 for 45-50 minutes.
  8. While bread pudding is still hot, spread cream cheese over the top of the entire dish.
  9. Serve with a drizzle of maple syrup (optional, but delicious).

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The smell of this bread pudding baking in the oven was almost too much for me Monday afternoon.

It took all I had to not dive into it!

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The cream cheese layer gives this dish just enough tang and balances out the brown sugar, pumpkin butter, and maple syrup.

The second bread pudding was another idea I came up with a few weeks ago. I’ve been dying to make this.

Brown Sugar Bacon and Apple Bread Pudding

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I know.

Brown Sugar Bacon. If you have not tried this yet, please do. Even if you don’t make the bread pudding…just make the bacon.

You won’t regret it.

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Brown Sugar Bacon and Apple Bread Pudding

  • 10 slice Nature’s Pride Honey Wheat bread, diced
  • 5 slices bacon
  • 3/4 cup brown sugar
  • 1 apple, diced
  • 6 eggs
  • 1 cup evaporated milk
  • 1 tsp cinnamon
  • 1/4 tsp salt
  1. Preheat oven to 375.
  2. Line a baking sheet with foil and lay the bacon slices on the foil.
  3. Use 1/4 cup of brown sugar and sprinkle evenly over the bacon.
  4. Bake at 375 for 10-12 minutes or until sugar is melted/caramelized and the bacon is crisp.
  5. Take bacon out, let cool for a few minutes, and then move to a cutting board.
  6. Once cooled, diced bacon and toss with cubed bread and diced apple.
  7. In large bowl, whisk the last 1/2 cup of brown sugar, 6 eggs, milk, cinnamon, and salt.
  8. Pour egg mixture over bread.
  9. Bake for 45 minutes or until set.
  10. Serve.

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After tasting this, Nick said he would like this one with a layer of cream cheese, too!

Guess that tang on the carrot cake bread pudding was a good choice ;)

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Pairing the brown sugar bacon with the tart local apples was perfect! Sweet, salty, tart – all in one dish.

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I don’t think you can ever go wrong with bacon.

Although…if I had to choose one, the carrot cake bread pudding would be my favorite – based on these first 2 trials! You just can’t beat that cream cheese layer and the spices from the pumpkin/apple butter.

 

**This is my official entry for the Natures Pride Bread Ambassador contest to win a trip to the 2010 FoodBuzz Fest**

 


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