Bread Pudding with Butterscotch Sauce-Printable Recipe Card!

I originally posted this two years ago. I still am asked for this recipe and wanted to add the lovely little printable card function at the bottom. WARNING-This Bread Pudding recipe is NOT healthy, but it IS oh-so good!

This simple dessert can be made ahead of time and is so very delectable. I don’t use that word-“delectable”-lightly, mind you.

Here’s what you’ll need to make Bread Pudding with Butterscotch Sauce.

For the Pudding:
4-5 Cups of Sweet Breads
-toasted and cut into 1″ cubed pieces
-or cut into cubes and dried in the oven at 300 degrees for 10 minutes
1/2 Cup of Raisins or dried fruit of your choice
2 Slightly Beaten Eggs
2 Cups of Milk
1/4 Cup Melted Butter
1/2 Cup + 2 TBS Sugar
1 tsp (heaping) Cinnamon
1 1/2 tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another 1/4 tsp)

For the Butterscotch Sauce:
1/2 Cup of unsalted Butter
1/2 Cup Half and Half
1/3 Cup Sugar
1/2 Cup Brown Sugar
1 1/2 tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another 1/4 tsp)

Combine the cubed bread pieces and raisins in a large mixing bowl.

In another medium mixing bowl, slightly beat the 2 eggs.

Add the 2 Cups of Milk.

Add the melted butter.

Next, add the sugar and stir thoroughly.

Add the 1 tsp Cinnamon.

And the 1/2 tsp of Nutmeg.

Finally, add the 1 1/2 tsp of Mexican Vanilla.

Stir thoroughly until the spices are distributed throughout the liquid.

Add the liquid mixture to the cubed bread and raisins.

Gently fold the liquid mixture in with a spatula.

Pour the bread pudding into a greased 8 x 8 pan.
Bake at 350 for 50-55 minutes, or until puffy and a knife comes out of the center clean.

Now-for the Butterscotch Sauce! (Make this right before you serve the bread pudding.)

Combine everything, except for the Mexican Vanilla, in a medium saucepan and cook over a medium/low heat for 5-8 minutes or until slightly thickened. Once the liquid comes to a full boil, immediately remove from heat.
Add the 1 1/2 tsp Mexican Vanilla and stir.

Transfer the desired amount of Bread Pudding onto a plate and pour the hot Butterscotch Sauce on top.

Enjoy!

No Fuss, No Sugar Applesauce

It’s getting colder-both inside and outside of my home. Before my little toes hit the barn wood floor in my bedroom, I locate my robe and house shoes, while still underneath my comforter. (Things change in the middle of the night when you own two naughty kitties.)

I love this time of year-hot tea is a must while watching the leaves changing. And of course, heartier meals are on my dinner table, along with desserts filled with spices-like my Skinny, Ginger Puff Cookies.

One of my favorite things to make this time of year is a No Fuss, No Sugar Applesauce. With a few ingredients and a crockpot, I have chunky, spicy, yummy applesauce without any fuss. Have it as a dessert or as a side dish. Get crazy. Do what you want!

Biceps would like to try it warm over ice cream. We’ll see about that-kind’ve defeats the purpose….

Here’s all that you’ll need to make your No Fuss, No Sugar Applesauce (printable recipe at the bottom):

10-13 Apples (I had Gala’s on hand in the freezer)
1 tsp liquid Stevia or to taste (you can add more later)
1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Ground Cloves
1 1/2-2 Cups Water

Crockpot

After thoroughly washing the apples, core the center.

Then cut each apple into quarters.

Throw all of your apples in the crockpot, and add 1 tsp of liquid Stevia.

While adding the 1 tsp of Cinnamon to the crockpot with one hand, try taking a picture of it with the other hand, so that your picture looks like this. Nice and shaky.

Next, add the 1/4 tsp Nutmeg.

Now, add the yummy 1/8 tsp of Ground Cloves.

Pour 1 1/2-2 Cups of water into the crockpot. You’ll need enough water so that the crockpot is half full of water. It doesn’t need to cover all of the apples.

Put the lid on the crockpot and turnn on “Hi” for 5-6 hours, or on “Low” for 9-10 hrs.

After a few hours of allowing the apples to cook, I use a hand potato masher and squish the apples every hour or so. Add more water if necessary.

The applesauce is finished when it’s still a bit chunky but has the consistency of, well, applesauce. Serve warm or cold. You can freeze half for later or eat it all in one sitting. (Although, I will warn you that since the peels are on these apples, you can over-apple. If you know what I mean.)

This No Fuss, No Sugar Applesauce is so tasty that you’ll feel like you’re indulging each time you eat it-you can even trick the wee ones into eating their daily dose of fruit.

I hope you enjoy this spicy No Fuss, No Sugar Applesauce as much as we do. And boy howdy, do we ever enjoy it.

Ginger “Puff” Cookies-Skinny Version

It is 33 degrees outside as I write this, sitting on the back porch at 6 am. It’s still dark and my coffee is close at hand. I love this change in the weather-it means all things nutmeg and Christmas and Thanksgiving and decorating and making presents and more coffee and hot tea and….

Tasty, Skinny Ginger “Puff” Cookies-which I make without sugar, shortening and a ton of calories.

(I love the original Ginger Snap type Cookies, don’t get me wrong. But with ingredients like 1 1/2 Cups of Shortening and 1 Cup of Sugar…I wanted to find a healthy alternative that would satisfy my ginger cookie loving ways.)

Here’s all that you’ll need to make your own Ginger “Puff” Cookies (printable recipe at the bottom):

2 1/4 C Flour, plus 3-4 TBS
2 tsp Ground Ginger
1 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Ground Cloves
1/8 tsp Salt
3/4 C Ripe Bananas
1 tsp liquid Stevia
1 egg
1/4 C Molasses
2 Powdered Packets of Stevia to Sprinkle the puffy tops (not necessary, but nice)

Preheat the oven to 350. Makes 40-45 cookies.

In a medium mixing bowl, measure out the 2 1/4 Cup of Flour.

Enjoy the ginger scent for a moment, then add the 2 tsp Ground Ginger.

Next, add the 1 tsp Baking Soda.

Add the 3/4 tsp of Cinnamon.

Inhale, then add the 1/2 tsp of Ground Cloves. Yum.

Finally, add the 1/8 tsp Salt.

Thoroughly mix the dry ingredients together.

In a large bowl, add the 3/4 C Bananas.

Add the 1 tsp liquid Stevia.

Crack yer egg into the bowl.

Lastly, add the 1/4 C of molasses.

Blend on a low speed until mixed-about a minute.

Slowly, add the dry ingredients to the wet, increasing the mixing speed if needed. The batter will become very thick and very sticky.

If the mixer starts to bog down, add the rest of the flour mixture by hand. Then, add the 3-4 TSB of the remaining flour until the batter is very thick.

Spoon 1″ round cookie puffs onto an ungreased cookie sheet, leaving about 1-2″ in between each puff.

Sprinkle the tops of the cookies with the powdered Stevia, if desired. This makes them a little sweeter-and my hubby, the sweet tooth, desired the extra sweetness.

Bake 8-9 minutes or until the cookies are puffy and browned on the bottom. Cool on the pan on a wire rack for one minute.

Transfer the cookies to a wire rack to finish cooling.

Enjoy these Tasty, Skinny Ginger “Puff” with a hot cup of tea and without the guilt!

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