Old Fashioned Bread Pudding (Video)

A timeless southern classic that can be as simple or as complex as you’d like. This is the basic recipe with great cinnamon and vanilla flavors but can be added to easily. The key is using a really good bread. We use sourdough!

1 loaf sourdough bread

3 tablespoons butter, melted

½ cup raisins (Optional)

3 eggs, beaten  

2 cups whole milk or half and half

½ cup brown sugar

½ cup white sugar

1 teaspoon ground cinnamon or pumpkin pie spice

1 teaspoon vanilla extract

Whipped cream or caramel sauce for topping

Preheat oven to 350 degrees. 

Cube bread into 1 inch cubes. In a large bowl mix all ingredients and whisk well. Make sure eggs are well incorporated. Add bread to mix and allow to soak up the mixture. Turn out into a well greased baking pan. This will make a shallow 13x9 or a deep smaller dish. I use an oversized pie dish. Pour any remaining liquid over the dish. I will sprinkle with additional spices for more flavor. Bake for 45 minutes or until the liquid feels firm. Do not burn. You can cover with alluminum foil if desired. Will prevent top from becoming overly dry. Once cool top with whipped cream or caramel sauce and serve cold or hot. 

This recipe can easily be modified for additional flavors. Bourbon is a common addition. 

Easy Banana Pudding

This one is an absolute favorite and classic. Super easy to maker and so darn cute in these sweet canning jars. 

Easy Banana Pudding

• 2 5 ounce packages of instant vanilla pudding mix

• 4 cups of very cold milk

• 4 ripe bananas

• 1 box vanilla waffers

• 1 quart heavy whipping cream

• 2 tsp vanilla

• 1/4 powdered sugar

Mix pudding mix and milk as instructed on box. Set aside. Slice bananas. Beat heavy whipping cream, vanilla, and powdered sugar until whipped cream is desired thickness. 

Starting with waffers, cut or break as necessary to fit into jar, create layers. Alternate between the waffers, the pudding, the sliced bananas, and the whipped cream until jars are full. Finish with a a spot of whipped cream and a banana slice tucked into the top. Garnish with fresh mint if desired. 

Use lids of jars for the perfect beach or picnic treat. Keep cold until serving.  

Heirloom Oatmeal Cookies

A perfect summer treat. Oatmeal cookies are the perfect combination for a snack that won't leave you feeling all overly sweet on a hot summers day.

Oatmeal Cookies

2.5 C Old-Fashioned Oats, Uncooked
1.5 C Self-Rising Flour
1.5 C Brown Sugar, Firmly Packed
1 C Shortening
4 t Cinnamon
1 t Vanilla
0.5 C Milk
2 Eggs

Preheat oven to 400 degrees Fahrenheit. Mix well by hand or with stand mixer. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 10 minutes.

Slow Cooker Chocolate Covered Pretzels

If you're anything like me you have an irrational fear of burning chocolate. I found a solution for this by melting chocolate in a slow cooker. Basically you're creating a double boiler, but one that will melt your chocolate and allow you to work at your own pace. This winter I've been creating several treats with melted chocolate. Below is my way of melting chocolate in a slow cooker.

Chocolate Covered Pretzels

This technique works for any kind of treat you'd like to create using melted chocolate. 

Fill your slow cooker, I use a Kenmore 5 Quart Slow Cooker, with several inches of water. You will want it to go about 2/3's up the side of your bowl you'll use for melting. Turn your slow cooker to low or high, depending on how long you have to create your treats. 

Place your chocolate chips, chunks of bark melts, or whatever sort of chocolate you will be melting into a microwave safe bowl. Place the bowl into the water, making sure not to get any water inside  the bowl. Water in the bowl will cause the chocolate to be grainy. 

Allow your chocolate to slowly melt, uncovered. Stir on occasion to ensure even melting. 

Once the chocolate is fully melted dip your pretzels into the chocolate. Place on waxed paper to cool. If you'd like to sprinkle with sprinkles, do so while the chocolate is still hot. If you're in a hurry place in fridge or freezer to speed up the cooling and setting process. 

I found that one regular size bag of chocolate chips will cover around 40-50 pretzels. 

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Images created with Canon 5D Mark IV | Slow Cooker by Kenmore

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Easy Whipped Cream

Cool Whip is overrated and not that good....fresh whipped cream is so easy to make..and so much better. Our recipe keeps it super simple.

WHIPPED CREAM

• 1 quart heavy whipping cream
• 2 tsp vanilla extract
• 1/4 cup powdered sugar

In a large bowl pour the whipping cream and the vanilla. As you beat the mixture add the powdered sugar to help provide stiffness and a bit of extra flavor. Whip until it is as thick and creamy as you'd like. I prefer stiff peaks. Be sure to not over whip or you'll end up with butter.