Pannetone Breakfast Pudding with Eggnog Custard

Dec 4, 2012 by

    Pannetone Breakfast Pudding with Eggnog Custard   Print This recipe needs to be started a day ahead in order to let the bread cubes dry out. Author: Diane Rossen Worthington Recipe type: Breakfast or dessert Serves: 8 Ingredients 1½ pound box s Pannetone, cut into 1-1/2-inch cubes, about 8 cups 6 large eggs ½ cup baking sugar 4 cups eggnog 1 tablespoon vanilla 1 teaspoon pumpkin pie seasoning Pinch freshly grated nutmeg Powdered sugar, for garnish Instructions Place the bread cubes on a baking sheet a day before preparing the pudding and let rest on the counter overnight or until the bread cubes are dried out. Grease a 9 x 13-inch baking...

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Pumpkin Chocolate Loaf and Pumpkin Chocolate Bread Pudding: A Quick Bread Combines with a Pudding That’s Just Made for Holiday Happiness...

Oct 26, 2012 by

Chocolate and pumpkin flavors are combined in this surprising sweet spiced quick bread. Peet’s, a California coffee shop chain that is now opening across the country, serves slices of this bread, along with steaming cups of their famous, rich coffee. When I recreated the recipe I wanted to make sure that the chocolate stood alone in the pumpkin batter. To achieve this effect, I use a skewer to streak melted chocolate through the batter.

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Pumpkin Chocolate Loaf

Sep 4, 2012 by

Chocolate Pumpkin Bread   Print Recipe type: Breakfast Serves: 8 to 12 Ingredients 1¾ cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1½ teaspoons pumpkin pie spice ½ teaspoon salt ½ cup unsalted butter, softened 1¼ cups sugar 3 eggs 1 cup canned pumpkin 1 teaspoon vanilla extract 4 ounces semi-sweet or bittersweet chocolate, cut into pieces Instructions Preheat the oven to 350F. Butter and flour a 9 x 5-inch nonstick loaf pan. Combine the flour, baking soda and power, pumpkin pie spice and salt in a mixing bowl and stir together. With an electric mixer beat the butter in a large bowl until softened. Add the sugar and...

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