cinnamon

BEST BREAD PUDDING

BEST- BREAD- PUDDING

 

BEST BREAD PUDDING

 

 

Ingredients:

1 16 oz loaf French bread
5 eggs
1 cup sugar
1 1/2 cup milk
1 1/2 cup heavy cream
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg

Icing:

1 cup heavy cream
1 Tbs flour
1/2 cup sugar
4 Tbs butter
1 tsp vanilla

 

 

 

 

Directions:

Preheat oven to 350.
Spray a 9″x13″ baking dish with non-stick cooking spray.
Cut bread into 1″-2″ squares and add to large bowl.
In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.

Pour over bread and stir gently to coat, let soak for about 20 minutes.
Spread into baking dish and bake in oven for about 50-60 minutes until center is set.

In saucepan whisk together sugar, flour and heavy cream until combined.
Add in your butter and heat on medium until butter melts and liquid starts to boil.
Whisk until thickened slightly then remove from heat and stir in vanilla.

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Carrot Cake Roll with Cream Cheese Filling

Carrot- Cake -Roll- with- Cream- Cheese- Filling

 

 

Carrot Cake Roll with Cream Cheese Filling

 

Ingredients:

For the Cake:

3/4 cup flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 large eggs
1/2 cup granulated sugar
2 tbsp. vegetable oil
1 tsp. pure vanilla extract
3 medium carrots, shredded

For the Filling:

1 cup confectioners sugar
1 (8 oz.) package cream cheese, softened
6 tbsp. salted butter, softened
1 tsp. pure vanilla extract

For the Glaze Drizzle:

3 cups confectioners sugar
1/2 teaspoon vanilla extract
10-11 tbsp. milk

 

 

 

 

 

Directions:

Preheat oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side.
In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.

In a large bowl, combine eggs and sugar and whisk until combined.
Add vegetable oil, vanilla extract, and carrots and mix again until combined.

Pour the dry ingredients into the large bowl and fold to combine.
Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.

Lay cake on a large wood cutting board and gently roll the cake lengthwise.
Carefully transfer the cake to a cooling rack and let cool completely.
To prepare the filling,
combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.

Re roll the cake and wrap it tightly with plastic cling wrap.
Chill in the fridge for 1 hour before serving.
When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.
ENJOY!

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