Berry Bread Pudding

We had the best Stake Women's Conference. The classes were so good, and the food was amazing. I don't have a picture, but will post one when I make this myself (unless you beat me to it).  They passed out the recipes today and I have to share! So Good!

Berry Bread Pudding

Yield: 2 9x13 pans (obviousy halve it for one)

1 1/2 loves white bread
6 eggs
2 cups sugar
2 cups heavy cream
2 cups half & half
1 bag Costco (or Sam's size) mixed berries

topping
1 small pkg vanilla pudding
1 cup heavy cream

Cut bread into quarters and set aside. Mix eggs, sugar, cream, half & half. Dip bread individually before placing in two 9x13 pans.

Bottom layer:
Overlap quartered bread in 3 rows. The 1st row and 3rd rows--place top of triangle up, the 2nd, place the triangle down.

Middle Layer:
Mix 1 bag Costco mixed berries with 1 cup sugar, use half a bag per pan.

Top Layer:
Place the bread triangles in the same pattern used on the bottom layer. Spoon the rest of the berry mixture on top.

Bake at 350 for 45 minutes.

Can be forzen after cooked and cooled; just wrap well. To reheat from frozen, bake at 200 until warm.

Topping: 1 small pkg vanilla pudding. Make as directed, then add 1 cup heavy cream to thin.

THE TOPPING IS SO SO SO GOOD ON THIS!!

Lemon Pudding Souffles

I've made these a few times, and although it takes a little work, they are light and delicious. I make mine in 6 ramekins so everyone has their own little serving, and I serve it at room temperature (let them cool about half hour). The top is fluffy like a souffle while the bottom is a lemon pudding.

4 large eggs
1 cup plus 2 tablespoons sugar
4 tablespoons unsalted butter, very soft (plus more for greasing dish)
1 tablespoon finely grated lemon zest
1/4 cup flour
1/4 cup freshly squeezed lemon juice
1/8 teaspoon vanilla extract
Pinch of salt
1 1/2 cups milk
Powdered sugar, for garnish

Generously butter a 1 1/2-quart soufflé dish or straight-sided casserole, or 6 individual 1-cup ramekins or soufflé dishes (a pastry brush works well), and set them aside. Heat the oven to 350°.

Separate the eggs, reserving 3 of the whites in a medium-size mixing bowl and all 4 of the yolks in a separate medium-size bowl. Take care that none of the yolk gets into the whites, or the whites won't stiffen properly when they're beaten.

Add 1 cup of the sugar, the butter, and the lemon zest to the bowl of reserved yolks. Using an electric mixer, beat the ingredients on medium-high speed until well blended, about 2 minutes. Then blend in the flour, followed by the lemon juice, vanilla extract, and salt. Set the mixer to low and slowly add the milk.

Clean and dry the mixer's beaters. Beat the egg whites on low speed, gradually increasing to medium-high, until they hold soft peaks. Add the remaining 2 tablespoons of sugar and continue to beat the whites until they are semistiff (meaning when you pull the beaters out of the whites, the peaks are stiff, they do not droop at all, but do not overbeat). Gently but thoroughly fold half of the beaten whites into the batter until they are evenly mixed, then do the same with the remaining half.

Pour the batter into the prepared soufflé dish or ramekins. Place the dish or dishes, evenly spaced, in a shallow 13- by 9-inch pan. Carefully pour hot water into the pan to a depth of about 3/4 inch. Bake the pudding soufflé on the center oven rack until it's puffed and golden brown, about 35 to 40 minutes for the large one or 25 to 30 minutes for the small ones. Don't open the oven door or your dessert may collapse.

Remove the dish or dishes from the water bath and transfer them to a wire rack. Let them rest for 15 minutes. Some folks enjoy this dessert at room temperature, with the pudding still warm and saucy; others prefer it cold, with the pudding a bit thicker. It takes the large dish about 8 hours in the refrigerator (overnight is fine) to cool completely, and the small dishes, about 3 to 4 hours. The soufflé top will fall a bit, but the fluffy texture will remain. Dust the soufflé with powdered sugar before serving. Serves 6.

Panna Cotta with Fresh Berries

This is another recipe that I tried from the Giada cookbook I got for Mother's Day. It is definately not healthy but trust me, it's so worth it, and it is so easy to make. The panna cotta is really creamy, sort of like a pudding but creamier, and the berries make it amazing. I definately recommend making this, especially on a special occasion because it is so fancy looking. I can't wait to make it again.

1 cup whole milk

1 tablespoon unflavored powdered gelatin

3 cups whipping cream

1/3 cup honey

1 tablespoon sugar

Pinch salt

2 cups assorted fresh berries (I used raspberries and blueberries..whatever's on sale)

Place the milk in a medium saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Place the saucepan on the stove and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes (remember to stir pretty often to the milk doesn't burn at the bottom). Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours (some people on the Food Network website suggested longer than 6 hours, maybe make this in the morning and serve for dessert).

Spoon the berries atop the panna cotta and serve.

Rice Pudding

This is one of my all time favorite foods. Everytime I make rice for dinner I try to make extra so I can make this the next morning. We usuallt eat it hot for breakfast then put it in the fridge and eat it cold the rest of the day. My kids and I each get a spoon and just eat it out of the bowl.
I never add raisins. I think it ruins the flavor. But if you love raisins then give it a try!

Rice Pudding

3 eggs
2 c. milk
2 c. cooked rice
½ c. sugar
1 tsp. vanilla
½ tsp. salt
½ tsp. cinnamon
Raisins (optional)

Whisk together eggs and milk in a medium saucepan. Turn heat on to medium and add rice, sugar, vanilla, salt, and cinnamon. Whisk continually until mixture comes to a boil. Add raisins, if desired, and continue to boil and whisk for one minute. Remove from heat and let sit until thick. Serve warm or cold.

Pistachio Pudding Parfaits

I made this for FHE treat tonight and it was a big hit. It reminded me of when I was little, except we called it dinosaur pudding. My kids especially loved it and my husband loves anything with real whipped cream on it!

1 small package pistachio pudding
2 c. milk
1/2 pint whipping cream
2 Tbls. sugar
1 small can crushed pineapple drained

Mix pudding and milk according to directions on box. In a small bowl, whip whipping cream and sugar with hand mixer until stiff. In tall glasses, layer pudding, whipped cream and pineapple repeating once and ending with whipped cream. Refridgerate until set. Makes 5 parfaits.

Eclair Cake- Perfect for Easter dinner!

So I know it has been a long time since I have posted a recipe. I think I've only actually posted one recipe on here to date. Anyway, this cake is so scrumptious. We had it at our Relief Society birthday dinner and I ate way more than my share. You bake it on a jelly roll pan so it looks like it makes a lot, but the cake is so thin that you can definitely eat more than once piece, and you will definitely want to. Just keep leftovers (if you have any) in the fridge. When I make this myself I will post a picture!

Crust:
1 cup water
1 cube butter (Paula Deen would love this recipe)
1 cup flour
4 eggs

Topping:
8oz cream cheese
1 large instant vanilla pudding
3 cups cold milk
8 oz cool whip
Chocolate topping (recipe below)

Bring water and butter to a boil, take off heat and mix in flour. Add eggs one at a time and beat into batter with a fork. Spray a cookie sheet with cooking spray and spread batter on to sheet. Bake 20-25 min at 400. Mix cream cheese, pudding and milk. Let it set up a little and spread it onto the cooled baked crust. Spread cool whip on top and drizzle with chocolate topping.

CHOCOLATE SAUCE
3/4 cup semisweet chocolate chips
1/3 cup butter
2/3 cup sugar
1- 5oz can (2/3 cup) evaporated milk

Melt chocolate and butter. Add sugar, gradually stir in milk and bring to a boil. Reduce heat and boil for 8 min. Let cool slightly and drizzle onto cake, making it look pretty :)

Not Yo' Mama's Banana Pudding

I made this for Kelli's Favorite Things party. I'd actually never made it before then, Paula Deen just makes it look oh so very good! And--it lived up to my expectations. It's delicious. Give her a try!



Not Yo' Mama's Banana Pudding
(Paula Deen from Food Network)

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.