Caramel Croissant Bread Pudding

I am so happy BREAD PUDDING is "Have The Cake,"  monthly challenge for March.  

  Sometimes I top my bread pudding with caramel ice cream topping,  so I thought I would create a recipe with caramel topping in the recipe.  I thought it tasted really good, my younger son couldn't even tell caramel was in the recipe.

 Click here to see all the recipes I have tried.

Ingredients

14 croissants (medium size)

6 large eggs

1 cup sugar

4 cups half&half
1/3 cup caramel ice cream topping
1 tablespoons vanilla extract

1 teaspoon cinnamon

Topping (optional)
1/3 Cup sour cream
2 teaspoons sugar
caramel ice cream topping

 Directions:

1. Slice croissants in half lengthwise; tear bottom halves of croissants into bite size pieces.
2. Layer croissant pieces in a large baking bowl. I have also used cast iron pans and 9x13 baking pans. Place croissant tops, crust sides up, over mixture.
3. Beat together with an electric beater eggs, caramel ice cream topping, half&half, cinnamon vanilla and sugar.  Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill for1 to 2 hours.
4. Place baking bowl into a large jelly pan. Pour hot water into jelly pan, filling half full. I skip this step when I use the cast iron pan.  Because~I don't have anything that fit my cast iron pan.

1. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan.
2. I wanted to topped the pudding with Cool Whip but I didn't have any so I decided to use sour cream instead.  I love sour cream in breakfast crepes and on top of cheesecake so I thought I should give it a try.  I put 2 teaspoons sugar and 1/3 cup sour cream in a bowl and mixed together.  I topped the bread pudding with the sour cream mixture and drizzled with caramel ice cream topping.  I really liked this and can't wait to let my family try it.  

 I topped another bowl with a little blueberry syrup and it was good...not as good as fresh berries would have been.

December's Challenge Apple Strudel

Apple filling recipe for Paula Dean, Pastry Puff Directions from puffpastry.com

 Have the Cake challenge for December is Apple Strudel.  I could not wait to finally tackle a strudel recipe.  I have always been too intimidated by strudel for some reason.  That is why I am so glad I joined this baking group, it gets me out of my comfort zone.  I had a pastry puff in the freezer so I follow their directions for the pastry puff but follow Paula Deen for the apple filling.  Once again I didn't follow the directions.  I wasn't able to print out the recipe so I went off memory and I think it was GREAT.  So, I will make my recipe in the future. 

Apple Strudel:

Ingredients
1 egg 
17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tbsp. water
1Fuji apple
2 Granny Smith apples, peeled, cored, halved, and sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup vanilla wafers
1/4 cup chopped pecans

Glaze: Optional

2 cups confectioners' sugar

3 1/2 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.  Combine the raisins, apples, flour, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, and pecans, in a 3 qt pan.  Cook on low for 15 minutes, stir occasionally.

1. Remove pastry puff from the box, unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
2. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
3. Drizzle Caramel Ice cream sauce if desired. 

For the Glaze:

Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Baker's Chocolate Brownies

Recipe adapted from Cooks

I just joined a baking group and this month they are making brownies. I looked for a recipe that called for Baker's chocolate,  because that is what I had in my cupboard when I decided to bake.

I made the cake-like version of this recipe and I don't think I will do that again.  I give this 2 stars but hope the fudgy brownie version is better.   I am going to keep this recipe and give the fudgy brownie a try, because so many people gave this recipe 5 stars.
Ingredients

4 sq. Baker's unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour

1 cup chopped nuts, optional
1/2 cup chopped oreo cookies optional

                                         1. Preheat oven 350.
2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan. 4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies. Note: When using glass baking dish, bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.

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