Tag Archive | Cinnamon

Delicious Bread Pudding

With the days getting colder and darker, I try to make getting up early something the kids can look forward to. I light up our dining room with candles and serve out some tasty treat. That sets the mood for the day and makes getting up, when it looks like the middle of the night, not such a bad thing.


Some of my go to recipes, that I can make the night before, are Pumpkin Pie, Bread Pudding, Chocolate cake with coffee(decaf) custard, and Apple pie or Crumble. Then there are the ones I can prepare ahead of time and just bake them in the morning and serve them warm. Cinnamon rolls, Scones, Mini muffins, and so on.

Granted I am not always able to serve out a special breakfast, but I do try to make something about that time of day special.

On days I just put out cereal, we’ll have hot tea. Each child chooses his or her favorite flavor. On days I serve out bread and spreads, I make some hot chocolate.

When you are looking ahead to biking to school in freezing weather, I feel that little bit of extra ‘nice’ in the morning, is a perfect pick-me-up.

So on to the recent favorite of the breakfast yummies:


Bread pudding with butter vanilla sauce

Bread Pudding


6 cups cubed bread

3 cups milk

3 eggs

½ cup sugar

2 tblsp. Vanilla sugar

2 tsp. Cinnamon

½ tsp. Nutmeg


Cut or rip up the bread into pieces. Measure out 6 cups in a large bowl.


In a smaller bowl, combine the sugar, vanilla sugar, cinnamon, and nut meg.


Add the eggs and mix. Add the milk.


Pour egg/milk mixture into the bread and let it sit for about 5 minutes.


Butter a 9×13 pan. Pour the bread mix in and bake for 20 to 30 minutes.


It should not be runny, but neither should it look dry. Take it out a little before it is fully done.



¼ cup butter

1 tblsp. Flour

¼ cup sugar

1 tblsp. Vanilla sugar

1 tblsp. Vanilla extract

1 cup cream



Melt the butter on a low heat. Mix in the flour until well blended. Add the sugar, vanilla sugar, extract, and cream, mixing all the while. Bring to a boil and cook until thickened.



It’s Pumpkin Season

pumpkin pie

Over 10 years ago I made my first pumpkin pie. It was love at first taste for our family and is still a family favorite today.

The basic recipe came from my mother’s well worn Joy of Cooking book. A book I have used many a time before the internet became so all-encompassing. It was so used by me and my slew of sisters, 4 to be exact, that it had to be rebound 3 times and is currently missing the cover and spattered in all manner of food stuffs.


I tried this recipe with a variety of pumpkins; sugar pie, butternut, golden nugget, etc. Generally the flavor is the same, yum, but I settled finally with Butternut since I get more flesh per kilo. The skin is not as thick and heavy as other sorts.


Butternut Pumpkin aka Butternut Squash

Now that the season for pumpkins has started, that means pumpkin pie EVERY weekend. And I started buying double the pumpkins, so that I could freeze some each week in order to have pumpkin pie even once the season is over. Yay for futuristic thinking.

So, on to the recipe:

Pumpkin Pie

This makes one 9 inch round or a 8 x 12 pie



2 cups flour

1 tsp salt

1 tsp cinnamon

1 tsp vanilla sugar

2/3 cup oil

3 tblsp. Cold milk


3 cups cooked pumpkin

2 ¼ cup condensed milk

¾ cup brown sugar

½ tsp salt

1 tsp vanilla sugar

2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp all-spice

1 pinch powdered cloves

3 eggs



Preheat oven to 180°C (350 F).

In a small bowl combine the flour, salt, cinnamon, and vanilla sugar. Mix well with a fork. In a cup mix oil and milk till creamy. Add the oil mixture to the flour and stir with a fork until fully combined. Dough is right when it sticks together when pressed.

Take the dough a bit at a time and press it into the pan. Bake for about 15 min.


Dough nicely pressed into pan


Put the pumpkin and half the condensed milk into a blender/food processor.



Pulse till well blended. In a large bowl put the eggs, sugar, salt, vanilla sugar, cinnamon, nutmeg, allspice, and cloves. Mix well. Pour in the blended pumpkin and finally add the rest of the condensed milk. Mix thoroughly.

Pour filling into pre-baked pie shell and bake for about 30 min. Pie is done when the surface looks firm, yet the center still wobbles a bit.  Take it out of the oven and let it cool to room temperature.Forgot to take a pic of the finished pie, but since I make it so much I’ll hopefully remember next time. Serve with a dollop of whipped cream, and a steaming cup of coffee. Soo good!