Those Halloween goblins will soon be knocking at your door for trick-or-treat candy. If you bought more treats than you need, there may be some left over to munch on yourself. Or, for a fun and creative way to use them up, chop up some of the chocolate bars and add them to a basic bread pudding. We added a splash of brandy to the mix, then stirred in some dried cherries. After it baked to a nice golden brown on top, we served it with a dollop of whipped cream. Happy Halloween!
Halloween Trick-or-Treat Bread Pudding
2 or 3 slices bread, spread lightly with butter or margarine, and cubed (about 2 cups)
8 to 10 mini chocolate bars, chopped into chunks
1/2 cup or so dried cherries
1 cup milk
1/2 cup half-and-half
2 large eggs, beaten with fork
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons apricot or other brandy (or vanilla extract0
1/4 teaspoon cinnamon
Preheat oven to 350 degrees F. Combine cubed bread, candy chunks from 8 mini candy bars, and dried cherries in cooking-sprayed 1-1/2-quart baking dish. Scald milk and half-and-half. In bowl, combine eggs, sugar, salt, brandy, and cinnamon. Add scalded milk slowly to egg mixture, stirring to combine. Pour liquid over bread mixture in pan. Sprinkle top with remaining candy chunks. Bake in preheated 350-degree F. oven 50 to 60 minutes, or until firm and browned on top. Serve warm or at room temp topped with whipped cream or ice cream. Serves 4 to 6.
(© 2009 Recipe by Portia Little)
Halloween Trick-or-Treat Bread Pudding
2 or 3 slices bread, spread lightly with butter or margarine, and cubed (about 2 cups)
8 to 10 mini chocolate bars, chopped into chunks
1/2 cup or so dried cherries
1 cup milk
1/2 cup half-and-half
2 large eggs, beaten with fork
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons apricot or other brandy (or vanilla extract0
1/4 teaspoon cinnamon
Preheat oven to 350 degrees F. Combine cubed bread, candy chunks from 8 mini candy bars, and dried cherries in cooking-sprayed 1-1/2-quart baking dish. Scald milk and half-and-half. In bowl, combine eggs, sugar, salt, brandy, and cinnamon. Add scalded milk slowly to egg mixture, stirring to combine. Pour liquid over bread mixture in pan. Sprinkle top with remaining candy chunks. Bake in preheated 350-degree F. oven 50 to 60 minutes, or until firm and browned on top. Serve warm or at room temp topped with whipped cream or ice cream. Serves 4 to 6.
(© 2009 Recipe by Portia Little)
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4 comments:
Really neat idea for Halloween and bread pudding! Best bread pudding I've ever had is at Chef Point Cafe in Watauga, TX. Something magical about the cognac sauce that comes on it, too.
looks good. but i wonder about how it taste like.
OMG I dunno which one to make first! So many! Such a great collection you have here :-)
I think I will make a brioche pudding. I wish you had some using Panetonne bread, I am planning on baking some soon.
hahha what a great idea :D
yummy halloween. Big thanks for the recipe
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