Nickel & Dine is a budget column by Rebecca Firkser, food writer, recipe developer, and expert budgeter. This time, Rebecca is teaming up with our friends at Walmart to share tips for easy summer entertaining, featuring her signature flavor-packed,…
Nickel & Dine is a budget column by Rebecca Firkser, food writer, recipe developer, and expert budgeter. This time, Rebecca is teaming up with our friends at Walmart to share tips for easy summer entertaining, featuring her signature flavor-packed, time-saving recipes plus a few of her must-have hosting items from Walmart—order ‘em online for pickup or delivery.
Ah, pudding. I don’t see how anyone could not love the creamy, classic treat. (I know a lot of folks, in fact, who do not love pudding and I simply do not get it.) Made with just a few fridge and pantry staples—like sugar, cornstarch, milk, sometimes eggs and butter, plus vanilla extract or cocoa powder—it’s an affordable dessert that tastes like a million bucks.
This pumpkin bread pudding is the ideal fall dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.
Here’s an impressive dessert that’s got fall entertaining written all over it: Pumpkin Bread Pudding! Imagine, bread cubes baked in a pumpkin-spiced custard until puffed and golden. Drizzle it with a golden bourbon butter sauce and wowza! It’s a little bit of heaven. It’s the ideal treat for fall dinner parties, and the ideal Thanksgiving alternative to pumpkin pie. We’re head over heels, and we hope you will be too!
Ingredients for pumpkin bread pudding
Bread pudding is a concept that dates back to the 11th century as a way for using up stale bread. Cooks would tear up pieces and bake them with a custard, a genius way of repurposing leftovers into a delicious dessert. It was a humble dish, but it spread and today it’s eaten around the world. Pumpkin bread pudding is a spin on the classic incorporating real pumpkin and pumpkin spices. Here’s what you’ll need:
Sourdough or other artisan bread (like French bread, etc)
Eggs
Whole milk
Pumpkin puree
Brown and granulated sugar
Vanilla extract
Pumpkin pie spice
Salt
The best type of bread for bread pudding
Bread pudding recipes often call for challah or brioche: enriched breads made with milk, eggs or butter and sugar. But our preference for a bread pudding is that these enriched breads are too sweet and come out a little soggy. We prefer a bread pudding with a little more texture to each bite.
You can use any type of bread for pumpkin bread pudding: at it’s heart, it’s a simple, humble concept that should work with anything. But we liked the flavor of sourdough bread! The crustier crust also gave it a nice texture. Here are a few types of bread we like for this recipe:
Sourdough
French bread (just make sure to buy 1 pound)
Artisan bread of any type: any crusty loaf you find at the store
We’d stay away from multi-grain bread here since it has a strong savory flavor. However, if you’d like to use it, feel free to give it a go!
Drizzle with bourbon sauce if desired
Pumpkin bread pudding is delicious on its own, but you can take it to an otherworldly level with bourbon butter sauce! Its tastes like liquid gold, and it’s incredibly easy to make. Here are a few notes on making bourbon sauce:
Simmer for about 3 minutes. Keep it at a constant simmer, not a boil! It only takes a few minutes to come together.
Taste to assess doneness. It’s done when it’s slightly thickened, golden in color and the bourbon flavor has mellowed.
Strain to make it perfectly smooth. The butter sauce comes out with a light layer of white foam on top, which is whey proteins. For the smoothest sauce, strain it into a pitcher before using it. If you prefer, you can skip this step: the white foam doesn’t affect the flavor, just the appearance!
Make ahead instructions for pumpkin bread pudding
This pumpkin bread pudding the ideal dessert for entertaining because it’s very easy to make ahead. It’s very stable at room temperature for a few hours and saves well refrigerated. Here’s what to know about making this dessert ahead:
Let sit at room temperature for up to 2 hours, or refrigerate if 3 or more hours in advance. This recipe is great made ahead: make it day of and allow to sit at room temperature up to 2 hours until serving (or refrigerate if longer).
Make 1 day in advance and refrigerate. It keeps well in the refrigerator up to 1 day in advance. It’s best reheated but you can also serve cold.
Warm it in the oven prior to serving. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
More pumpkin desserts
This pumpkin bread pudding is one of our favorite pumpkin desserts for this time of year! It’s ideal for Thanksgiving instead of pumpkin pie, or any fall occasion. If you love pumpkin desserts, here are a few other recipes you might enjoy:
Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving.
Like almost everyone else I know with access to a Netflix password, I just finished the fourth season of The Crown. And while there’s much to be said about Princess Diana and Margaret Thatcher and the stag tragically shot at Balmoral, I’m here to talk …
Like almost everyone else I know with access to a Netflix password, I just finished the fourth season of The Crown. And while there’s much to be said about Princess Diana and Margaret Thatcher and the stag tragically shot at Balmoral, I’m here to talk about the food.
The show itself doesn’t hone too much on the royal palate—the camera pays closer attention to decorum rather than dinner—yet sometimes we’re let into the wood-paneled dining rooms, where the relatives cavort over Scotch eggs and salmon, asparagus and armagnac. The table is often the site where the difference between the royal family and their less royal counterparts becomes apparent.
Classic Banana Cream Pie with a cookie crumb crust, vanilla pudding, fresh bananas, and fresh whipped cream is the treat you need right now.
…
Classic Banana Cream Pie with a cookie crumb crust, vanilla pudding, fresh bananas, and fresh whipped cream is the treat you need right now.
This Classic Banana Cream Pie is from Erin Jean McDowell’s STUNNING new MASTERPIECE - The Book on Pie (affiliate link). This book has something for everyone from brand new beginners to experienced bakers looking to up their game.
There are recipes for everything from perfect dough to some of the most beautiful decorative crusts, juicy fruit fillings, and towering gorgeous toppings I’ve ever seen. For my first bake from the book, I wanted to choose a classic and also something with PUDDING and whipped cream. Because, hello, pudding is an incredibly delicious food that doesn’t get enough credit.
Erin’s version of this classic has a roll out crust, but had some chocolate cookies and biscoff to use up (and I didn’t have the patience to chill pie dough) so I went the crumb crust route, but I don’t think Erin would mind. The book is made to mix and match crusts, toppings, and fillings to your hearts content, and every recipe has amazing troubleshooting tips and variations too. Happy Pie Baking everyone!
One 9-inch / 23-cm pie crust (see below), blind-baked, and cooled completely
450 g / 3 or 4 medium bananas, peeled and thickly sliced
Full Batch of Classic Whipped Cream (page 111/below)
1. Make the filling: In a medium pot, bring the milk and heavy cream, to a simmer over medium heat, stirring occasionally.
2. Meanwhile, in a medium bowl, whisk the granulated sugar, cornstarch, and salt to combine. Add the eggs and yolks and whisk well to combine.
3. When the milk mixture comes to a simmer, pour about one quarter of it into the eggs, whisking constantly to temper them. Pour this mixture back into the pot, whisking constantly. Reduce the heat to medium-low, switch to a silicone spatula, and cook, stirring constantly, until the mixture thickens and large bubbles break the surface. Remove from the heat and stir in the butter until it’s melted and the pudding is smooth. Stir in the vanilla.
4. Strain the pudding into the cooled pie crust and spread into an even layer. Cover the filling with plastic wrap placed directly against the surface and refrigerate until fully cooled and set, at least 2 hours (or up to 24 hours).
5. When ready to serve, remove the plastic wrap and arrange the bananas in an even layer on top of the pie, overlapping the slices so they are well packed together. Spread, spoon, or pipe the whipped cream topping on top.
MAKE AHEAD AND STORAGE
The crust can be blind-baked up to 24 hours head. The pie can be prepared through step 4 up to 24 hours ahead and kept refrigerated. Store leftovers in the refrigerator in an airtight container.
Basic Crumb Crust
MAKES: ONE 9-INCH/23-CM PIE
DIFFICULTY: EASY
Crumb crusts are even easier than press-in cookie crusts. You don’t even have to bake them—see the variation at right. The crumbs can be made out of cookies, crackers, cereal, pretzels, even potato chips! Sometimes sugar or other flavorings are added to the crumbs (here the sugar is optional), and then fat (usually melted butter) is added to bind the mixture to form a crust. The crumbs can be coarse, for a crunchier texture, or finer, for a smoother texture. Different base ingredients will behave differently, so the first time I test a crumb crust with a new ingredient, I always have a little extra on hand in case I need more crumbs, or a little extra melted butter, should it be needed.
Crumb crusts don’t generally require chilling before baking, but you can refrigerate for up to 1 hour or freeze for 15 minutes, if desired, to firm them up before baking. I’m also including information in a chart on page 40 to help you adapt this easy recipe for any pan size.
210 g / 1¾ cups cookie, cereal, chip, or cracker crumbs (I used half chocolate cookies and half biscoff -Yossy)
Up to 50 g / ¼ cup granulated sugar (optional) (I skipped it because my cookies were very sweet - Yossy)
2 g / ½ teaspoon fine sea salt
85 g / 3 ounces / 6 tablespoons unsalted butter, melted, plus more if needed
1. In a medium bowl, stir the crumbs, sugar, if using, and salt together to combine. Stir in the melted butter and mix to combine. The crust should easily hold together in clumps when you press it together between your fingers (if it doesn’t, add a little more melted butter, 14 g / 1 tablespoon at a time, until it does).
2. Press the crust evenly into the bottom and up the sides of an ungreased 9-inch / 23-cm pie plate: First make an even layer in the bottom of the pan, then press the rest of the crumbs up the sides (or halfway up the sides—see page 61). Sometimes I use the bottom of a small dry measuring cup to help press the crust in evenly; this is especially helpful in the corners of the pan.
3. Preheat the oven to 350°F / 175°C (don’t use a Baking Steel/stone when baking a crumb crust). To parbake the crust, bake (no docking or pie weights required) for 10 to 12 minutes, until it begins to lightly brown at the edges (or, for darker crumbs, smells lightly toasty). To blind-bake the crust, bake for 15 to 17 minutes, until it is deeply golden brown and/or smells toasty.
PIE PEP TALK
What to Do When a Crumb Crust Shrinks: One of the most common problems I’ve seen with crumb crusts is that they can shrink or slump down the side of the pie plate when the crust is parbaked. Luckily, this is easily corrected. If you notice that your crust is starting to shrink, remove it from the oven and use a crust tamper (see page 20) or a small metal measuring cup to press the crust that slumped down back up the sides of the pie plate. If this happens consistently when you make crumb crusts, try tamping them down more aggressively and/or refrigerating for 30 minutes before baking.
Classic Whipped Cream
MAKES: 141, 283, OR 422 G / 1, 3, OR 4 CUPS, DEPENDING ON THE BATCH YOU CHOOSEDIFFICULTY:
DIFFICULTY: EASY
It’s never a bad idea to serve pie with plenty of whipped cream. Think your pie is sweet enough? You can leave the sugar out—ain’t nothin’ wrong with plain ol’ whipped cream. For a luxurious twist, try the mascarpone variation below.
FULL BATCH (for generously covering the whole pie)
235 g / 1 cup heavy cream
50 g / 1/4 cup granulated sugar
5 g / 1 teaspoon vanilla extract (optional)
1. In the bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes. Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. Add the vanilla, if using, and mix to combine.
MAKE AHEAD AND STORAGE
Plain whipped cream is best made just before it is used, but you can intentionally under-whip the cream (to just under soft peaks), then finish by whipping by hand when you’re ready to serve. It will hold this way for up to 4 hours. The mascarpone variation can be made up to 6 hours ahead and held in the refrigerator. Whip a few times gently to refresh before using.
This vegan chocolate pudding is so rich and chocolaty, no one will know its dairy free! Cocoa powder and oat milk combine into a decadent dessert. Bookmark this recipe stat. This vegan chocolate pudding is so creamy and rich, you’ll think it’s the real thing! The flavor is pure rich chocolate, and it gives you all those nostalgic Snack Pack-style vibes. (It did for us, at least.) The best part: there are no weird “tricks” to this dairy free chocolate pudding. Ever made pudding with avocado or tofu and while it’s good, deep down part of your brain is not quite convinced? This one tastes like the real thing — and it’s made with real ingredients, just like a traditional pudding. Ingredients for vegan chocolate pudding Like we said: there are no crazy ingredients for this easy vegan chocolate pudding. No avocado aftertaste, or weird tofu tricks for a pudding like consistency. This one is pure real ingredients! Here’s what you’ll need: Cocoa powder Cornstarch (or arrowroot powder) Granulated sugar (or coconut sugar) Oat milk or almond milk Semisweet vegan chocolate chips Vanilla extract Use your favorite non dairy milk (almond or oat milk) You can use your favorite non-dairy […]
This vegan chocolate pudding is so rich and chocolaty, no one will know its dairy free! Cocoa powder and oat milk combine into a decadent dessert.
Bookmark this recipe stat. This vegan chocolate pudding is so creamy and rich, you’ll think it’s the real thing! The flavor is pure rich chocolate, and it gives you all those nostalgic Snack Pack-style vibes. (It did for us, at least.) The best part: there are no weird “tricks” to this dairy free chocolate pudding. Ever made pudding with avocado or tofu and while it’s good, deep down part of your brain is not quite convinced? This one tastes like the real thing — and it’s made with real ingredients, just like a traditional pudding.
Ingredients for vegan chocolate pudding
Like we said: there are no crazy ingredients for this easy vegan chocolate pudding. No avocado aftertaste, or weird tofu tricks for a pudding like consistency. This one is pure real ingredients! Here’s what you’ll need:
Cocoa powder
Cornstarch (or arrowroot powder)
Granulated sugar (or coconut sugar)
Oat milk or almond milk
Semisweet vegan chocolate chips
Vanilla extract
Use your favorite non dairy milk (almond or oat milk)
You can use your favorite non-dairy milk in this recipe! Here are a few notes about the types of non dairy milk and what works the best in vegan pudding:
Oat milk: We like the consistency and flavor of oat milk: it’s one of our favorite vegan milk options! It’s our favorite for using in this pudding and has a neutral flavor. It’s also nut free.
Almond milk: Almond milk is a little thinner in consistency than oat milk, but it also works well in this pudding.
Soy milk: You can use soy milk for this pudding if you like! We haven’t tested it, but it should work in the same fashion.
Coconut milk: We don’t recommend coconut milk here: it can add a strong coconut flavor. It’s also higher in fat than the other milks. (Of course you can give it a try if desired.)
How to make vegan chocolate pudding: some tips
The method for making this vegan chocolate pudding is the same as a traditional chocolate pudding! You’ll whisk together cocoa powder, sugar, cornstarch, and milk until thickened, then remove from the heat and add chocolate. Here are some tips to keep in mind as you go about the process:
Whisk the dry ingredients fully, then gradually whisk in milk. The dry ingredients can make for lumps later if you don’t get them all whisked in.
Once it starts bubbling, stir often. Make sure to get into the edges of the pan so the pudding doesn’t stick.
The pudding will thicken fully as it cools. Pull it off the stove when it’s thick, but not fully set up into pudding consistency. See more below!
Troubleshooting: how to avoid lumpy pudding?
The biggest issue with making vegan chocolate pudding: the pudding can get lumpy! To prevent this, make sure to whisk all the dry ingredients well before starting the process: get out any clumps of cocoa powder and cornstarch. Then make sure to add the milk in gradually, whisking after each addition so that it becomes smooth. This is before you even apply the heat!
When you start heating the mixture, continue to stir often to prevent lumps. If you do all these things and end up with some minor lumps, it’s ok! It shouldn’t affect the overall flavor.
Refrigerating makes it fully thick!
The trick with homemade vegan chocolate pudding is that it thickens fully in the refrigerator. It will thicken to pudding-like consistency after refrigerating for about 2 to 3 hours. Here’s what to know about this process:
Plan in advance for the refrigeration step! The hands on portion of this recipe takes only about 10 minutes. But the refrigerating takes a few hours. You may want to make this the day before you plan to serve and store in the fridge.
Press plastic wrap or wax paper onto the surface of the pudding. This prevents a film from forming on the top of the pudding. Once it’s cold, you can remove the wrap.
Speed up the process by refrigerating in small serving dishes. This can speed up the chilling by about 1 hour or so, depending on the size of the dishes. But you’ll still need to use small pieces of plastic wrap or wax paper for the tops.
Vegan pudding is also an easy recipe to make with kids! Our 3 year old loved it
It’s kid friendly, too
This vegan chocolate pudding went over very well with our 3 year old! It’s an easy recipe you can make with kids. And it’s a great as a healthy dessert to serve to kids. We served it after a Friday night pizza party and it got rave reviews!
This vegan chocolate pudding recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
This vegan chocolate pudding is so rich and chocolaty, no one will know its dairy free! Cocoa powder and oat milk combine into a decadent dessert.
Ingredients
1/4 cup cocoa powder
1/4 cup cornstarch (or arrowroot powder)
1/3 cup granulated sugar (or coconut sugar)
1 pinch salt
2 1/2 cups oat milk or almond milk
1/2 cup semisweet vegan chocolate chips
1/2 tablespoon vanilla extract
Instructions
In a medium saucepan with the heat off, thoroughly whisk together cocoa powder, sugar, cornstarch, and salt, working to remove all lumps. Gradually pour in the milk in small amounts, whisking after each addition until it is smooth.
Turn the heat to medium and bring to a simmer, stirring frequently.
Once it just starts to bubble on the edges, reduce the heat to low. Cook, stirring often, until thickened, about 2 minutes (make sure to stir into the edges of the pan so it doesn’t stick). The pudding will continue to thicken and set as it cools, so it doesn’t need to be fully thick at this point.
Remove from the heat and stir in the chocolate chips and vanilla, stirring until fully melted.
Transfer to a container and press plastic wrap or wax paper on the surface (this prevents a film from forming on the top). Refrigerate 2 hours until cold and set. Keeps for 1 week in the refrigerator.
Generally speaking, I’m the guy who shows up to the casual potluck carrying a seven-layer cake with pomegranate seeds individually set into the bittersweet glaze with tweezers. I don’t recommend being that person. As such, I’m here to talk to you about…
Generally speaking, I’m the guy who shows up to the casual potluck carrying a seven-layer cake with pomegranate seeds individually set into the bittersweet glaze with tweezers. I don’t recommend being that person. As such, I’m here to talk to you about pudding.
Pudding, at least the American, cornstarch-based version, is about as un-tweezery as dessert gets. And it’s got a lot going for it. It can take on a vast range of flavors, from rich chocolate or bourbon to delicate saffron, cinnamon, or jasmine, with a few simple tweaks to the recipe.
I’m calling this the summer of the strawberry shortcake trifle. If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and […]
I’m calling this the summer of the strawberry shortcake trifle.
If you’ve been following my week in the life posts, then you know that this is basically the YEAR of the trifle for me. Not only the summer. They are just so good. They taste like 1995 is the best way possible. So nostalgic and wonderful, which is exactly what we all want and need while quarantined. Right?!
Also. I’ve wanted to make a strawberry shortcake cake for months. I was waiting until strawberries came in season, and then my sister-in-law made the most amazing berry trifle over memorial day weekend. And I couldn’t stop thinking about it. So this is how I meshed the two!
See, I’ve had an obsession with strawberry shortcake anything since I was a kid. Like a little little kid. Probably five or six? I watched strawberry shortcake cartoons and then I had the dolls too. And all I can remember is that they SMELLED LIKE CAKE. Does anyone else remember this? It had to be in the very late 80s or early 90s. And when I think about my toys from childhood, strawberry shortcake anything is all I remember.
I was crazy over it.
So naturally, I want all the strawberry shortcake recipes. Because if I haven’t screamed it from the rooftops enough, strawberries are my favorite fruit and they are divine when in season.
The best part of a trifle is that you can use all homemade ingredients or store bought in a pinch.
The past few weeks, I’ve done it both ways. So here are my thoughts!
I highly suggest buying the pound cake. Store bought pound cake is pretty darn good and if it’s not, it will be blanketed with vanilla pudding and whipped cream. I’ve also made it the “city girl trifle” way, which is where you make a syrup with orange liqueur and and sugar and then brush it over the cake. Wowza it’s good. It’s a great way to save store bought cake too.
I’ve made both boxed pudding and homemade pudding. This version has homemade vanilla bean pudding and it’s incredible. Silky but thick, rich but light at the same time. Tastes like heaven!
I also always make my own whipped cream. And I tend to add vanilla extract or vanilla bean paste to it, but no sweetener or sugar. I love it this way because the hint of vanilla is so… pure. Not sugary sweet or fake. It also cuts the sweetness of the pudding and cake.
My favorite thing about this treat is that the strawberries are the sweetest part. YES. Perfectly juicy and sweet when in season – they almost taste like candy. Folded into the whipped cream and pudding with bits of the fluffy cake… OMG.
I don’t even know how to describe it!
It’s so summery. So fresh. So wonderful.
Of course – you can do this with any type of berry! You can also do a fun mix of berries for a whole red, white and blue theme. You can throw this together in MINUTES if you use store bought ingredients. If you make your own whipped cream, you can still throw it together pretty quickly. And it’s looks so fancy.
If you don’t have a trifle dish, use a large glass bowl. Or make individual trifle parfaits in glasses. It’s so easy.
It’s such a crowd pleaser and everyone flips over it. Especially because it’s 2020 and we all forgot how much we love a good trifle.
1tablespoonvanilla bean paste or 2 teaspoons vanilla extract
1tablespoonsbutter
vanilla whipped cream
2cupscold whipped cream
1tablespoonvanilla bean paste or 2 teaspoons vanilla extract
Instructions
trifle
Layer a few pound cake cubes and strawberries on the bottom of the trifle dish. Top with a layer of vanilla bean pudding and then whipped cream. Repeat with the cake cubes and strawberries. I like to repeat the layers 3 or 4 times. Top with whipped cream and fresh strawberries if you wish!
This is ready to serve immediately after making, however, you can also make it ahead of time. If you make the homemade pudding and whipped cream and want to make it ahead, I suggest making the whole trifle the morning of and storing it in the fridge. If you choose to use a refrigerated whipped topping, you might be able to get away with making it the night before. Just be sure to store it in the fridge!
If you don’t have a trifle dish, you can easily use a large bowl to make this.
vanilla bean pudding
Fill a shaker cup with the milk and add the cornstarch. Seal the cup and shake for at least 30 seconds. Pour the mixture into a saucepan. Add the sugar and salt. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove it from heat and stir in the vanilla bean paste or extract (or both!) and the butter until melted.
Let the pudding cool to room temperature. You can use it at room temp or store it in the fridge until you’re ready to use.
vanilla whipped cream
Place the heavy cream and vanilla paste (or extract) in a bowl of your electric mixer fitted with the whisk attachment. You can also use an electric hand mixer if you wish. Beat on medium speed until soft peaks form.
This best-ever Bread Pudding is so easy to make. Just soak bread cubes with eggs, sugar, and milk, then bake. Add bourbon-soaked raisins and spices to make it extra-special. This New Orleans dessert is a classic for Christmas, Mardi Gras, or …
This best-ever Bread Pudding is so easy to make. Just soak bread cubes with eggs, sugar, and milk, then bake. Add bourbon-soaked raisins and spices to make it extra-special. This New Orleans dessert is a classic for Christmas, Mardi Gras, or any special meal.
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