Gourmet Veggie Mama

Tag Archives: Dessert

Double Chocolate Chip Oatmeal Cookies

I happened to notice a recipe for oatmeal cookies on the back of my box of McCann’s Irish Oatmeal one morning while cooking breakfast, so naturally I had to give it a whirl. Also naturally, I had to switch things up a bit. I’m not a fan of raisins in my oatmeal cookies, but I love chocolate chips… and I just happened to have semi-sweet and white chocolate chips on hand. I would’ve thrown some walnuts in, too, but we were out. They’d be lovely with or without.

Double Chocolate Chip Oatmeal Cookies

I am trying to involve Nora more in cooking, and baking is one of the ways we can really have fun in the kitchen. Of course, everything takes twice as long (or more), but she loves to dump ingredients into the bowl, stir, turn on the mixer — and sample, of course. One of these days I’ll be able to sit back and have her whip me up a batch of cookies. Now that’s what parenting is all about — isn’t it?

The hubby, who self-described as “not a fan” of oatmeal cookies, loved these. So did all the neighborhood kids! Oh, and I certainly ate more than my share — to that I must confess.°

Double Chocolate Chip Oatmeal Cookies
Recipe type: cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
  • 1¼ cups butter, softened
  • ½ cup brown sugar, packed
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups quick-cooking oats
  • 1 cup semi-sweet chocolate chips
  • ½ cup white chocolate chips
  1. Preheat the oven to 350°. In the bowl of a stand mixer, cream the butter and sugars until light yellow and fluffy. Beat in the egg and vanilla.
  2. Combine the flour, baking soda and salt in a separate bowl and beat into the butter mixture on low speed, until just combined. Add the oats and beat until combined. Stir in the chocolate chips.
  3. Drop the batter by rounded teaspoons onto parchment-lined baking sheets. Bake for 12-14 minutes. Cool slightly, then remove to a wire rack to cool. Makes about 3 dozen cookies.


Perfect Strawberry Shortcake (with Scratch Biscuits!)

I know I may be pushing my luck here, trying to get in one last summery recipe before fall is officially here. But, as I am daily reminded, it still feels like summer around here, so I think it’ll be okay.

I love berries. The good folks at Driscoll’s Berries were kind enough to provide me with some of their fine berries to play with this summer (they’re the ones I usually grab at the store anyway), and strawberry shortcake has always been one of my favorites… so I set about perfecting my recipe. I have the berry part down — all you really need are fresh, ripe strawberries, a bit of sugar and some orange liqueur, if you’re feeling frisky — but I was bound and determined to make the perfect sweet biscuits from scratch. The hubby has always been the biscuit maker around our house, and he does make some amazing biscuits for breakfast now and then, but I’m definitely in charge of dessert. Sure, the standard Bisquick recipe does the trick — but I really wanted something that didn’t come from a box. And frankly, I like to make things with ingredients I already have in my pantry.

It didn’t take much trial and error to land on an easy and delicious recipe. I found this one from About.com, of all places, and it fit the bill just fine. I tried it out on my neighbors at our end-of-summer block party, and it got rave reviews. Even a strawberry-allergic neighbor gobbled the biscuits with whipped cream and came away pleased — although I’ll admit, I think the strawberries are really the star of the show here.

Strawberry Shortcake (with scratch biscuits!)

Enjoy one last taste of summer, before it’s really gone!

5.0 from 1 reviews
Perfect Strawberry Shortcake
For strawberries:
  • 1 quart strawberries
  • 2-3 Tbs sugar (to taste)
  • splash of Cointreau or Grand Marnier (optional)
For shortcake:
  • 2 cups all purpose flour
  • 1 Tbs baking powder
  • ½ tsp salt
  • 3 Tbs sugar
  • ½ cup (1 stick) butter, chilled
  • ¾ cup cream
For topping:
  • 1¼ cups heavy whipping cream
  • ½ tsp vanilla
  • sugar to taste
For berries:
  1. Hull the berries and sliced them in half or quarter, depending on size. Toss with the sugar and liqueur (if using). Set aside while you prepare the shortcakes.
For shortcake:
  1. Preheat the oven to 425. Combine the flour, baking powder, salt and sugar in the bowl of a food processor fitted with a blade and pulse to combine. Cut the butter into pieces and add to the flour mixture. Pulse until the texture resembles coarse sand.
  2. Transfer the mixture to a large bowl and make a well in the center. Add most of the cream and combine with a fork until just moist. Add additional cream as necessary. The dough may not hold together well at this point -- that's okay. Let the dough rest for a minute or so.
  3. Turn the dough out onto a floured surface and knead it, turning 2 or 3 times, until it comes together well. Pat the dough until it's about a ¾-inch thick rectangle, and, using a 3-inch biscuit cutter, cut into 8 biscuits. (If you are like me, you may need to reshape it a couple of times to make this happen!)
  4. Transfer the biscuits to a parchment-lined baking sheet. Brush the top of each biscuit with a little cream, if desired, and bake for 10-15 minutes, or until risen and golden.
For whipped cream:
  1. In the bowl of a stand mixer, combine the whipping cream, vanilla and sugar to taste. Using the a whisk attachment, whip the cream until it is light and fluffy.
To serve:
  1. Split each biscuit in half and spoon some of the berry mixture over. Top with a dollop of whipped cream.


Note: I received free berries from Driscoll’s Berries in exchange for experimenting with a few recipes and sharing the results with my readers, but I was not otherwise compensated, and my opinions are my own.

Bourbon Peach Cobbler

Cobbler, you guys. Seriously. This is the BEST cobbler.

Bourbon Peach Cobbler

I just love peach season. And it’s here! There nothing in this world that smells quite as good as a nice, fresh summer peach. Other than just eating them whole, or making ice cream with them, the best thing in the world to do with peaches is to make cobbler. Not just any cobbler, though. Bourbon Peach Cobbler with a perfect sweet biscuit-y topping baked right in a cast iron skillet and topped with a dollop of vanilla ice cream (Blue Bell, naturally).

cobbler a la mode


I made this cobbler* for a potluck barbecue some neighbors hosted on the 4th of July, and it was a smash hit. I don’t think I have ever gotten so many compliments on a dessert.

*Along with a cherry version, which was delicious, but I am still tweaking the recipe. Stay tuned! This just may be the Summer of Cobbler.

I transported it, along with its cherry cousin, in Nora’s little red wagon.


What, can you think of a better way to transport two hot cast iron skillets a couple of blocks? I can’t.

I have to say, I agree with the fans — this cobbler is amazing. The peach flavor really shines through, but it is deepened by the bourbon, the caramelized sugary goodness, and just the slightest hint of cinnamon. It is sublime.

I modified the recipe just a smidge, just because I’m me, but it is amazing and wonderful and I wouldn’t change a single thing next time. Oh yes, there will be a next time. This stuff is the bomb, and I have a feeling I will be making it for many a summer get-together in the future.

Bourbon Peach Cobbler
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • 8 peaches, peeled and thinly sliced (6 to 8 cups)
  • juice of one lemon
  • ¼ cup bourbon
  • ¾ cup sugar, divided, plus more for sprinkling
  • 2 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 cup (2 sticks) cold unsalted butter, divided
  • ¾ cup heavy whipping cream, plus more for drizzling
  • vanilla ice cream, for serving
  1. Toss the peach slices with the lemon juice in a large bowl (this helps prevent browning). Mix in the bourbon, ¼ cup sugar, cornstarch and cinnamon and toss to combine. Cover and refrigerate up to 3 hours, or continue with the recipe.
  2. Preheat the oven to 375°. In a food processor, combine the flour, the remaining ½ cup sugar, baking powder and salt and pulse to combine.
  3. Cut ¾ cup of the butter (1½ sticks) into small pieces and add to the food processor. Pulse until the mixture resembles coarse sand.
  4. With the processor running, pour in the cream and process until it the dough just comes together. Pulse until a dough ball forms. Do not overwork the dough.
  5. Melt the remaining ½ stick butter in a 10-inch cast iron skillet. Add the peach mixture and cook gently until heated through and beginning to thicken, about 5 minutes.
  6. Drop the dough by tablespoonfuls on top of the warm peach mixture in the cast iron skillet. The top should be mostly covered, but small gaps are okay, since the topping will puff up a little. Drizzle the top with a bit of cream, and sprinkle with a little sugar.
  7. Bake for 40-45 minutes, or until golden brown and bubbly. Enjoy warm with a big scoop of ice cream.


Linked up at:

From The Farm Blog Hop

Busy-Day Chocolate Cupcakes

We live on a rockin’ cul-de-sac.* A little before lunchtime on Memorial Day, people started talking about bringing the grills out front and having a block party, and by 5 pm, it was a reality. There were hot dogs, burgers (including some of my own black bean burgers with goat cheese), sausage, gumbo, grilled stuffed jalapeños and all kinds of delicious desserts and sides. The hubby made some delicious cole slaw (more on that recipe later) and, for my contribution, I decided to make cupcakes.

*Yes, I am old. I totally just wrote that sentence.

Well, actually I decided to make lemon bars first, but then I decided I wanted something a little simpler. I had pinned a recipe for Busy-Day Chocolate Cake awhile back, and, lacking an appropriately sized pan, I decided to make it into cupcakes instead. And of course I had to tweak the frosting, because I didn’t have enough eggs. Spoiler alert: The new frosting is awesome, uber-simple and contains ingredients you almost certainly have in your pantry (and no eggs).

These are seriously so quick and easy that they’ll be my go-to dessert for potlucks from here on out (unless I have extra time on my hands). There were certainly no complaints about the taste, either — this dozen was gobbled up in no time!

Busy-Day Chocolate Cupcakes ~ Gourmet Veggie Mama

I had best intentions to pipe the frosting on and make my cupcakes pretty — I even found a great tutorial — but, alas, I didn’t have the right tip for the job. An offset spatula did the trick just fine, though. I’ll have to make a trip to Michael’s and try again soon. An artistic baker I am not, but I try!

Busy-Day Chocolate Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
For cupcakes:
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 6 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1 Tbsp white vinegar
  • 1 cup cold water
For frosting:
  • 4 Tbsp butter, softened
  • 2¼ cups confectioners' sugar
  • 1 tsp vanilla extract
  • 2 to 3 Tbsp milk
  1. Preheat the oven to 350. Line a 12-cup cupcake pan with paper liners or silicone cups.
  2. In a stand mixer (or a in a large bowl by hand), mix the flour, sugar, cocoa power, baking soda and salt.
  3. Make a well in the dry mixture and add the oil, vanilla, vinegar and water. Mix well.
  4. Fill each cupcake liner about two-thirds with batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20-25 minutes.
  5. Cool for 5 minutes in the pan, and then remove the cupcakes to a wire rack to cool completely.
  6. In a stand mixer, cream the butter until light and fluffy.
  7. Beat in the sugar, vanilla and milk to achieve desired consistency.


No-Bake Chocolate Oatmeal Cookies

When it’s hot outside, but you still want a chocolately treat, what’s a girl to do? Fudgcicles would work, sure, but I wanted cookies… So when I ran across this recipe for no-bake chocolate oatmeal cookies, I knew today was the day to try them out.

No-Bake Chocolate Oatmeal Cookies ~ Gourmet Veggie Mama

I made these for a neighborhood potluck, and they were a hit. I personally ate more than a few. Ahem. But they have almond butter, so… protein? Yes.

No-Bake Chocolate Oatmeal Cookies
Serves: makes 24 cookies
  • ½ cup (1 stick) butter
  • 2 cups sugar
  • ½ cup milk
  • 1¼ oz baking chocolate (unsweetened), chopped*
  • ½ cup almond butter
  • 3½ cup old-fashioned rolled oats
  • 2 tsp vanilla
  1. Melt the butter, sugar, milk and chocolate together in a large saucepan, stirring. Bring to a rolling boil over medium heat and boil for one minute.
  2. Remove the pan from the heat and stir in the almond butter, oats and vanilla.
  3. Line two cookie sheets with wax paper. Using an ice cream scoop, drop the mixture by the spoonful onto the cookie sheets. Allow the cookies to cool completely to set. Enjoy!
* If you don't have baking chocolate, you can substitute 4 Tbsp cocoa powder.


Chocolate Chip Cookie Brownies

Yes, I said chocolate chip cookie brownies. That would be brownies with a layer of chocolate chip cookies baked right on top, so it forms one gooey, unified, perfect dessert.

Chocolate Chip Cookie Brownies ~ Gourmet Veggie Mama

Happy Mother’s Day indeed. I made these for my mom today, and we all flipped for them.

chocolate chip cookie brownie

Just… seriously. Chocolate chip cookie brownies! How could you go wrong?

Chocolate Chip Cookie Brownies ~ Gourmet Veggie Mama

Chocolate Chip Cookie Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup sugar
  • 2 Tbsp brown sugar
  • 1 egg
  • ½ tsp vanilla
  • 1 cup + 2 Tbsp all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1 box brownie mix (I prefer Ghirardelli), plus eggs, oil and water as called for on the box
  1. Preheat the oven to 350°. Cream the butter and sugars in a stand mixer. Add the egg and vanilla and beat until combined.
  2. Add the flour, baking soda and salt and mix until just combined. Stir in the chocolate chips.
  3. Prepare the brownie batter according to package directions. Spread in a greased 8 x 8 pan. Top with the cookie dough, dropping clumps of the dough over the batter to cover. You may not use quite all the dough, but that's what "sampling" is for!
  4. Bake for 20 minutes uncovered, then cover with foil and bake for 20 more minutes. Uncover and bake for an additional 5 to 10 minutes, until the cookie layer is browned and the brownies are almost set in the middle.
  5. Remove from the oven and let stand until cooled, at least 30 minutes. Cut into squares and serve.


Food of the Gods Chocolate Cookies

Okay, I’ll admit, I thought the name was overkill when I first saw this recipe over on Maggie Louise Bakes. I mean, “food of the gods?” No, really. It is. Don’t take my word for it — make these cookies!

Food of the Gods Chocolate Cookies

You may need a superhuman tolerance for chocolate, as there is a whole lotta cocoa in these babies, as well as three different kinds of chocolate chips… but that is not a problem for me. Far from it.

I took a batch of these to a barbecue a couple of weekends ago, and they disappeared quickly, receiving rave reviews. I may or may not have eaten a couple of them myself. And Nora’s telltale chocolate mustache let the world know she sampled some too.

Food of the Gods Chocolate Cookies
Recipe type: Cookies
  • 1½ cups all purpose flour
  • 1½ cups high-quality dutch processed cocoa (can substitute natural cocoa)
  • 1½ tsp salt
  • 1½ tsp baking soda
  • 1 cups (2 sticks) unsalted butter, room temperature
  • 1½ cups sugar
  • 2 eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp coffee liqueur (optional)
  • ⅔ cups white chocolate chips
  • ⅔ cup milk chocolate chips
  • ⅔ cup bittersweet chocolate chips
  1. Preheat the oven to 350°. Line two cookie sheets with parchment paper.
  2. Sift together the flour, cocoa, salt and baking soda in a medium bowl.
  3. Beat the butter and sugar together in a stand mixer until no chunks of butter remain, and the texture is that of a thick paste.
  4. Beat in the eggs one by one, and add the vanilla and coffee liqueur (if using).
  5. Turn the speed to low and gradually mix in the dry ingredients. Stir until just incorporated. Fold in the chocolate chips.
  6. Chill the dough in the refrigerator for at least 30 minutes.*
  7. Using an ice cream scoop or a large spoon, scoop the dough onto the cookie sheets and bake for 10-15 minutes.
  8. Cool briefly on the cookie sheets, and then transfer to a wire rack. Serve warm with a glass of milk.


How the @#$ do you use a rolling pin?

Editor’s note: Hey-o! As part of my collaboration with Cooking Planit, the hubby (aka Gourmet Omnivore Husband) has agreed to share his tortilla-making expertise. That’s right — homemade tortillas. Hands off ladies; he’s taken.


Flour tortillas are a mainstay of southwestern cooking. At worst, a flour tortilla will be a capable conveyor of a tasty meal from plate to mouth, but at best, it is a meal in and of itself.

Growing up in Texas, my family would have our share of taco dinners, but — let’s face it — cooking in the ’80s generally meant buying a packet of 20 Mission tortillas. A kid may not know the difference, but as you get older, you will surely find better tortillas out there. I actually really enjoy Taco Cabana’s flour tortillas, for instance, in a pinch. If you are in a Trader Joe’s state, their “Real Handmade” tortillas are really top-notch, and in Texas, H-E-B makes a pretty darn good tortilla in their stores as well.

But, you probably aren’t on a cooking blog to learn where to buy stuff (though it may help). I haven’t been doing nearly as much cooking now that Lauren has dedicated herself full-time to domestic perfection,* but one thing I tackled this year was flour tortillas, and I am glad I did. For one, they are easy, cheap, and extremely delicious. For another – I learned how to use a rolling pin. Yay.

rolling out tortillas

* Ed: I totally did not make him say that. Thanks, honey!

You can get the recipe for homemade tortilla goodness over at Cooking Planit, where it’s part of a delicious meal with spicy black bean soup.

Tex-Mex Tastes

Before you start on your tortillas, though, the most important thing to know is that you can keep these on hand in dough form easily enough (in the fridge for a day or so, or frozen for longer), so I would strongly recommend you always double the recipe.

Homemade tortillas are great as a complement to chili or beans, or as a wrapper for a tasty burrito, as Nora can attest.

nora burrito

If you have leftover dough — which if you doubled the recipe, you do — do yourself a favor and make some sort of tortilla dessert. My favorite is to make a sopapilla doppelgänger using the cast iron skillet. Put about 2 Tbsp butter in there and heat it until it is almost smoking. Make your tortilla but leave it a bit thicker (maybe 6 inches across). Toss it in. It’ll take a bit longer to cook since it is thicker, but have patience. When you flip it, sprinkle it with some cinnamon, sugar or nutmeg (or a combo). After removing from skillet, put some delicious honey on there. Oh yes. It won’t puff up like a sopapilla, but it will surely taste delicious.

Christmas Delights

It has often been said that if you fail to plan, you plan to fail. As a busy mama to a toddler (and constant disaster factory) during this most hectic of seasons, I’d like to amend that statement just a bit. Let’s just say, if your well-laid plans go out the window at the last minute, cross your fingers and hope to succeed in unexpected ways!

I was fortunate enough to succeed in unexpected ways recently, when my last-minute shopping didn’t get done because of some disaster or another. I didn’t have enough ingredients for the double batch of shortbread cookies I was planning to make for a cookie exchange the next day. Oh, fudge. Literally.

Serendipitously (or perhaps not, given the season), Lightly Crunchy had just posted a couple of recipes for 5-Minute Fudge. I had 5 minutes! What I did not have, however, was sweetened condensed milk. I did have evaporated milk, though, and sugar, and a quick search told me I could boil them down to make a substitute. Tempting fate? Probably, given that I have had more than my fair share of failed fudge in my candy-making career. But, all’s well that ends well!


These are the ugly end pieces, but they are still delicious.

I decided to make a bit of a variation on the original recipe, using Kahlúa and pecans, and the result was a hit at the cookie exchange. So were the shortbread cookies, of which I still made a single batch. Even though I hadn’t been able to find silver dragées to decorate them with per my very specific vision, and they didn’t come out as cute as I had hoped, I was still pleased with the product (inspired by December’s Bon Appétit cover photo of Dori Greenspan’s Speculoos Buttons).


Not bad. Not bad at all.

I just made a batch of my spiced shortbread dough, divided it in half and rolled it into logs in plastic wrap and froze the logs for a couple of hours. After brushing the logs with egg white, I rolled them in decorative sugar and then sliced them into cookies. After they were baked, I added a dot of royal icing and a smidge more decorating sugar (wishing all the while it was silver dragees instead).

I wouldn’t call any of that a failure. In fact, I’d call it a smashing success, since I just made two more batches of fudge to hand out to the neighbors tomorrow. I only have one dirty pot in my sink, and I’m only missing about 15 minutes of my time, which includes the time it took to wash the pan in between batches. Hooray for unexpected success!

One batch is of the Kahlúa pecan fudge (recipe follows), and the other is of Heidi’s classic 5-minute fudge, minus the currants. Although I’m sure the non-boozy fudge is lovely, I have a feeling the kids ended up with the short end of the stick on this one!

Kahlúa Pecan Fudge
  • 1 can sweetened condensed milk
  • 3½ cups semi-sweet chocolate chips
  • ¼ cup Kahlúa or other coffee liqueur
  • 1 cup chopped pecans
  1. Combine the sweetened condensed milk and chocolate in a saucepan over medium-low heat. Melt, stirring constantly to ensure the chocolate doesn't burn.
  2. Stir in the Kahlúa and pecans and remove from the heat.
  3. Line a 9x9 pan with plastic wrap and pour the chocolate mixture evenly in, using a spatula to spread it into the corners.
  4. Chill in the refrigerator until set. Cut into small squares to serve.
Based on this recipe from Lightly Crunchy: http://lightlycrunchy.wordpress.com/2012/12/18/5-minute-fudge-with-variations/


Chocolate Chip Bread Pudding with Coffee Bourbon Sauce

I am on a bread pudding kick lately. I dabbled in savory bread pudding recently, but, of course, with my sweet tooth, bread pudding is almost always a dessert. Preferably with chocolate.

I sent the hubby out to do some last-minute Thanksgiving shopping, and, since I make my shopping lists for my own reference, it was no surprise that he read “chocolate chips” and brought home a bag of semisweet chocolate chips. However, since I was planning to make White and Dark Chocolate Bread Pudding, what I really needed was a bag of white chocolate chips, too. At least he got the right brand (Ghirardelli, for the record) — I give him bonus points for that!

In light of our scaled-back Thanksgiving, I opted not to make the bread pudding after all, but since I had all the ingredients, I ended up making a new version of a few days later.*

* Yeah, gotta get that sweet tooth under control. When the pie ran out, I was jonesing. I feel another sugar detox coming on… but not until after the holidays are over!

This time, I used all semisweet chocolate instead of half white chocolate, and made the sauce with the remains of my precious coffee bourbon.

chocolate chip bread pudding with coffee bourbon sauce

Yes, please.

It was absolutely delicious, and the coffee bourbon really put it over the top. I think it’d work just fine with regular bourbon, but I need to get started on infusing more anyway. There are just too many delicious uses for it!

Chocolate Chip Bread Pudding with Coffee Bourbon Sauce
For the sauce:
  • 2 cups heavy cream
  • ½ cup coffee bourbon
  • ¼ cup sugar
  • ½ tsp vanilla extract
  • 2 tsp cornstarch
  • 2 tsp water
For the bread pudding:
  • 1 loaf of French bread with crust (about 12 oz), cut into 1-inch cubes
  • 12 oz semisweet chocolate chips
  • 4 eggs
  • ½ cup plus 2 Tbsp brown sugar
  • 2 tsp vanilla extract
  • 2 cups cream, divided
  • ½ cup whole milk
For the sauce:
  1. Bring the cream, coffee bourbon, sugar and vanilla to a boil in a medium saucepan over medium-high heat, stirring frequently.
  2. Mix the cornstarch and 2 tsp water in a small bowl to blend, then whisk into the cream mixture.
  3. Boil until the sauce thickens, stirring constantly, about 3 minutes.
  4. Cool, then cover and refrigerate until cold, about 2 hours.**
For the brad pudding:
  1. Combine the bread cubes and chocolate chips in a large bowl and toss to blend.
  2. Beat the eggs, brown sugar and vanilla in a stand mixer to blend. Gradually beat in 1½ cups of the cream and all of the milk.
  3. Add the cream mixture to the bread mixture and stir to combine. Let stand 30 minutes.
  4. Preheat the oven to 350°. Grease or spray a 13×9 baking dish with vegetable oil.
  5. Transfer the bread mixture to the prepared dish, spreading evenly. Drizzle with the remaining ½ cup cream. Sprinkle with the remaining 2 Tbs brown sugar.
  6. Bake until golden and set in center, 50 to 60 minutes. Cool slightly.
  7. Drizzle slices of the bread pudding generously with the sauce and serve warm.
** Can be made up to 3 days ahead. Keep refrigerated.


Related Posts Plugin for WordPress, Blogger...