A Sweet Recognition

A couple years back, I was at a friend’s house for supper club. When she pulled out dessert, I kind of breathed a sigh of dissapointment when I realized it was bread pudding. I had never been a fan, but she insisted that I try it. It was all over from there! I immeadiately began working the recipe to make it my own and trying to think up ways to make it taste even more delicious. And then..last week.. I recieved a phone call..

Me: Hello…?
Caller: Hi, is this Amber Massey?
Me: Yes, this is she
Caller: Amber Massey? Did you submit a recipe into a contest held by the Taste of Home Magazine?
Me: (silence)….YES! I sure did!
Caller: Well, Amber, Congratulations, you have won second place in our national contest for your delicious bread pudding recipe!
Me: Are you joking me?
Caller: No Ma’am! We will feature your recipe, photo and bio in our March/April issue of Country Woman Magazine

Sooooo- I am pleased to share with you my ‘award-winning’ bread pudding recipe! This is not a ‘healthy’ recipe..this is DESSERT. Moderation people! :)

Buttery Chocolate Bread Pudding
INGREDIENTS:
12-14 large croissant rolls
4 cups milk
3 large eggs, slightly beaten
2 cups sugar
1 cup chopped pecans, toasted
1 cup mini semi-sweet chocolate chips
1 cup toffee bits
1.5 tablespoons vanilla
2 tablepoons cinnamon
2 teaspoons nutmeg
Custard Sauce:
1 cup sugar
4 tablespoons butter
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
DIRECTIONS:
Preheat oven to 350 degree. Toast pecan pieces until golden brown, about 8 minutes.
In a lightly greased 9×13 pan, tear the croissant rolls into pieces . Pour milk over bread and allow to soak for 10 minutes. While bread is soaking, decrease oven temp to 325 degrees.
In a medium bowl, beat together eggs, sugar, vanilla, cinnamon, and nutmeg.
Pour over bread/milk mixture, blending well, using hands if needed.
Add toasted pecans, chocolate chips, and toffee bits. Mix well.
Bake for 1 hour, or until center is cooked through and golden brown.

While bread pudding is baking, make Custard Sauce.
Bring first 3 ingredients to boil over medium heat, stirring until sugar dissolves.
Reduce heat, simmer 5 minutes.
Remove from heat, cooling slightly.
Add Vanilla, stir well. Allow to cool then refrigerate to allow custard to set up
Serve Custard Sauce over warm bread pudding!

I have used half & half instead of the heavy cream, and also have used almond extract in both the pudding and the custard sauce.

Comments

  1. Congrats! What a terrific phone call!

  2. Looks yummy! How did it go in the cafeteria on Thursday? I kept wishing I was there to eat it!

  3. The Candid RD says:

    I would have had the SAME thought! I am not a huge bread pudding fan. I mean, I've been known to eat some that I like, but I need to have some chocolate in my dessert! I guess I should learn a lesson and give it s try more often :)

  4. Awww Amber that is GREAT! So proud of you! Cant wait to see it!

  5. Saw your link from Gina's blog. Nice looking blog. Keep up the good work Amber!

  6. Mindy Rives says:

    My mouth is WATERING!!! This recipe sounds so delicious. Will definitely have to try it for the holidays!

  7. The Shull Family says:

    I believe I was such friend!!! Moderation? Please! Moderation is for cakes and pies…not for my wonderful bread pudding!

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