Wednesday, March 12, 2014

Bread Pudding

Today (March 11th 2014) being my brothers birthday made this aged old Bread pudding. My grand mom used to make this during our childhood, she used to make this in the cooker. My bro loves this pudding.

So here we go with the recipe to make this yummy bread pudding. 

Bread Pudding

  • 8 - 10 cups of bread cubes, cut into bite sized pieces

  • 1 large peeled and cored apple, diced
  • 1 cup raisins
  • 1/2 Nuts (cashew, almonds etc)

  • 4 large eggs
  • 1 cup granulated white sugar
  • 1 1 /2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted and cooled
  • 4 cups milk


  1. Preheat oven to 150 degrees  and place rack in center of oven. 
  2. Lightly grease with butter, place the baking dish into a larger roasting pan that has enough room around its sides to fill with water.
  3. Place the bread cubes and fruit in the baking dish.

How to prepare the Custard:
  1. In an electric mixer  beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) 
  2. Beat in the vanilla extract and ground cinnamon. 
  3. Then beat in the melted and cooled butter and milk  

How to Assemble: 
  1. Carefully pour  the prepared custard over the bread cubes until completely covered. 
  2. Press down the bread cubes so they are covered with the custard.
  3. Prepare a water bath. Carefully pour in enough hot water so that the water is halfway up sides of the baking pan. 
  4. Bake about1 hour or until toothpick inserted in the center comes out clean. 
  5. Remove the bread pudding from the water bath and cool slightly before serving.  
  6. Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream.
  7. Serves about 8 - 10 people

Tuesday, March 11, 2014

Heart Shaped Blueberry Baked Pancakes

Last Tuesday was the Fat Tuesday,which is the day before Ash Wednesday, which is the day the Christian season of Lent begins, which is typically the time of year to give up something which you cannot let it go.The whole purpose of  Lent is sacrifice.

Since the previous day is considered to be a Fat Tuesday and also known as “Pancake Tuesday” so I made this heart shaped blueberry pancakes


  • 3 cups Flour
  • 1 Tablespoon Baking Powder
  • 5 Tablespoons Sugar
  • 3/4 teaspoons Salt
  • 2-1/2 cups Milk
  • 1 Tablespoon White Vinegar
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 4 Tablespoons Butter, Melted
  • Blueberries (optional)

  1. Preheat the oven to 180 degrees. 
  2. Sift together flour, baking powder, sugar, and salt. Set aside.
  3. Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
  4. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
  5. Grease the heart shaped tray. Fill cups 2/3 full. 
  6. Place 2 to 3 blueberries into each cup.
  7. Bake for 10 minutes, or until golden brown on top. 
  8. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. 
  9. Serve warm with Maple syrup.
  10. Enjoy the Pancakes!!!

Wednesday, March 5, 2014

Bringing Good Old Memories - Trifle Pudding

 Dessert Queen - Trifle Pudding

I just love Trifle pudding. It fondly brings back a lot of my childhood memories. It's typical for my mom to make this pudding during the birthdays, something all kid's in the house forward to it every year.

Now I am so happy sharing and teaching this favorite pudding recipe. So let's go ahead with the pudding.

  • Angel Food Cake (Recipe is given below)
  • Vanilla Custard (you many require 2 cups of custard)
  • 2 and-half cup cream
  • 2 tablespoons dark rum
  • 3 tablespoons white sugar
  • 2 cups heavy whipping cream
  • 1/4 cup brandy
  • 1/4 cup dry sherry
  • 20 large strawberries
  • 2 tablespoons strawberry preserves

  1. Cook custard mix in low heat for 10 minutes or until mixture comes to a boil . Stir well and turn off the heat and allow to cool slightly. 
  2. Mix in rum and chill the custard. 
  3. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled Custard mixture.
  4. Using a brush, coat a deep, 10" diameter bowl, with strawberry preserves up to within 1 inch of top.
  5. Slice the Angel cake cakes horizontally into halves. Place top slice, crust side up in bottom of  preserves-coated bowl, curving outer edge of layer upward. 
  6. Combine brandy and sherry, and sprinkle 2 tablespoons over the  cake slice. 
  7. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat the process on each layer.
  8. Top it with arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture
  9. Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl with the piping bag. Top each mound with a strawberry. 
  10. Refrigerate at least 2 hours before serving.
Angel food Cake
  • Flour 1 Cup
  • Vanilla essence 1 tsp
  • Powdered Sugar 1 Cup
  • Baking powder 1 Tsp
  • Milk              ¼ Cup
  • Butter 1 Cup
  • Egg White         2

  1. Preheat the oven to 160 degree
  2. Mix flour and baking powder and sieve it thrice.
  3. Combine butter and powdered sugar till it become creamy
  4. Then add the egg whites into this and beat well.
  5. Alternately, add flour and milk(beginning and ending with flour) into egg and white and mix it using spatula.
  6. Finally mix the vanilla essence, pour the batter into a greased pan and bake it for 40 mts at 160 degree.

Trifle Pudding
Enjoy the pudding chilled. 

Get in touch with me if have any questions or doubt about this recipe.