Soaked in sweet honey molasses sauce, quinoa flour adds a nutty component to this simple toffee pudding recipe. Recipe courtesy of Harvest executive pastry chef Brian Mercury.Click here to see how to make the Quinoa Sticky Toffee Pudding.
Tory McPhail is the James Beard Award-winning chef at New Orleans' legendary Commander's Palace, and this is his recipe for the restaurant's most famous dessert, bread pudding soufflé with whiskey sauce.
Chef Frank McMahon of Hank's Seafood in Charleston, S.C., is a hot commodity in the Holy City, thanks to his distinctive Irish brogue and modern take on classic Southern seafood. A native of Limerick, Ireland, McMahon serves as the Chef Chair of the Charleston Wine & Food Festival and brings his expertise of local seafood to the kitchen at Hank's. "Christmas morning in the McMahon household begins with gifts exchanged at the crack of dawn along with a breakfast casserole of sausage, egg, and cheese made with leeks and Texas toast-style bread,” says the chef For Christmas dinner, McMahon serves a standing rib roast and Yorkshire puddings with a sherry trifle for dessert inspired by the dessert his Irish grandmother used to make with layers of sherry-soaked sponge cake topped with fruit, custard, jam, and cream. McMahon's young daughter, Keely, was so inspired by her family's Christmas traditions that she wrote the poem, "Kitchen," published in the Cool Inside: Hank's Seafood Restaurant cookbook, in 2011.
Desserts made from whole foods rather than those made with refined sugars are much more satisfying, take longer to digest, and therefore prevent the need to keep going back for more. — Health coach Sally Eisenberg, certified by the Institute for Integrative Nutrition and Columbia University, accredited by the Association of Drugless Practitioners, founder of Nourish Ur Life.
I discovered chocolate zucchini bread one summer day when I thought I had enough bananas for a quick bread and didn't, but instead had a big haul of zucchini from the family vegetable garden. I'm a huge fan of bread pudding but have never made it, so I thought, hmmm... If you can make a bread, you can make a bread pudding right? I adapted this recipe for pumpkin bread pudding from Smitten Kitchen and added in the basics of my chocolate zucchini bread recipe.
We love homemade desserts, but they usually take so much time and effort to make. This dessert only uses a few ingredients to make a deliciously moist pudding cake.This recipe is courtesy of Crock-Pot Dump Meals.
This savory bread pudding is a great winter dish for a crowd. It can be made ahead of time for convenience and served at room temperature or warmed up for 15 minutes in the oven at 350˚F. You can serve smaller portions for a side item or large portions for a main course. Packed with savory flavor, this bread pudding is perfect for a holiday brunch, easy lunch or casual holiday dinner. You can even make it vegetarian friendly by omit the bacon, use 1 tablespoon of olive oil to sauté the vegetables and add an additional 1/2 cup of smoked Gouda cheese to the filling. If you can’t find Gruyere cheese, feel free to substitute Jarlsberg or Swiss.By Anolon® Gourmet Cookware
Whether the allergy is to milk or cocoa, chocolate is a no-go. And one must admit that pudding is not the most healthful snack to stuff in the lunch bag. This fruity slushie replacement has just as much sweet satisfaction, but is free of added sugars and is 100 percent natural. Just freeze what you've whipped up the night before and pack it the day of. By lunchtime, this frozen treat will have melted into perfect slurping slush.
It is difficult to make Christmas pudding in small batches – it just doesn’t seem right – so make plenty and give extras away as presents. This recipe makes enough for two large basins but you can make whatever size you want. Only the cooking times will vary. I usually make the puddings in September and store it in a dark cool place or in the fridge until Christmas. They can, however, be kept for a year if refrigerated."The flavours of Matusalem Sherry are so intense it is almost like drinking Christmas pudding – not a wine for glugging. Surprisingly, Port is a good match for the pudding and you can carry on drinking it with the Stilton afterwards “à l’Anglaise”. But at home we usually have Sauternes – à la Française!