Central Oregonian

Perfect addition to your tradition

Pecan Pie Bread Pudding

Teresa Tooley

November 26, 2012

(FF) – When it comes to holiday baking, there’s always that one special recipe the family looks forward to year after year. This holiday season, spread more holiday joy by adding a sweet, complementary treat to a traditional family favorite recipe.

Holiday baking evokes special baking memories, and as recipes are passed down from one generation to the next, so are the ingredients. Eagle Brand® Sweetened Condensed Milk - a special blend of milk and sugar — is an essential part of the recipes that have always been a part of your family’s holiday traditions. It provides a fool-proof base for all kinds of delicious treats at the holiday table, such as rich chocolate candies, moist cookie bars, picture-perfect pies, luscious cheesecakes, fudgy frostings and creamy smooth ice cream. This year, add to your holiday tradition with one of these perfect pairings:

Make the family’s favorite pumpkin pie recipe even more special by pairing it with a homemade caramel apple or butter pecan ice cream.

Before putting the finishing touches on the family custard recipe, add a homemade caramel sauce for a sweet and sophisticated dessert.

Looking for a new tradition? Try this delicious Pecan Pie Bread Pudding with a scoop of homemade vanilla ice cream.

Find these delicious recipes - and more - as well as helpful holiday baking tips at www.EagleBrand.com and Facebook.com/EagleBrand.

New ways to enjoy chocolate

Humans have adored the taste of chocolate for thousands of years. Though generally viewed as a sweet treat today, it likely started as bitter beverage drunk by the Mayan people. Chocolate has seen many iterations since then, including the beloved chocolate candy we know today; however, there are other ways to enjoy chocolate in addition to the bar or bonbon. Chocolate expert and historian Beth Kimmerle offers some new uses for chocolate that you might not know about.

Ditch the preconceived notions. Think chocolate is just for ice cream and late night snacks? Think again. Cocoa powder, a trendy spice for savories, is great on meats, while cocoa nibs can be used as a substitute for nuts in everything from baked goods to salads.

Cook with cocoa. Try cocoa butter in place of cooking oil. Not only does it add great flavor, but it also imparts extra smoothness to desserts such as cookies and brownies.

Drink it (not just in hot chocolate). Chocolate and red wine naturally complement each now, instead of tasting them side-by-side, you can enjoy them together in one glass. ChocolatRouge Wines blend fine red wine and rich chocolate flavors in one bottle, creating a deliciously different twist for chocolate and wine enthusiasts. You can even use the wine in a cocktail inspired by a classic cake, and in a fruity sangria.

For more information and recipes, visit www.ChocolatRougeWine.com.

Holiday Cocktails

Chocolate Sangria

Ingredients:

1 apple, cut

1 orange, cut

Handful of sliced grapes

1 bottle ChocolatRouge Sweet Red

5 ounces soda water

Dash of brandy

Directions:

Combine wine and fruit in a pitcher and let sit for one hour. Then, add soda water and brandy. Serve over ice with a twist of orange as a garnish.

Red Velvet

Ingredients:

2 ounces ChocolatRouge Milk Chocolate

Several splashes pomegranate syrup

Directions:

Blend ingredients with ice until smooth, and serve.

Vanilla Ice Cream

Ingredients:

4 cups (2 pts.) half-and-half or light cream

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

2 tablespoons vanilla extract

Directions::

Combine all ingredients in container of ice cream maker; mix well.

Freeze according to manufacturer’s instructions. Freeze leftovers.

Refrigerator-Freezer Method

Directions:

Omit half-and-half. Combine sweetened condensed milk and vanilla in large bowl. Fold in 2 cups (1 pint) heavy cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.

Pecan Pie Bread Pudding

Ingredients:

1 (6 oz.) mini loaf French bread, cubed (8 cups loosely packed)

Crisco® Original No-Stick Cooking Spray

6 large eggs

1 14 oz can Eagle Brand® Sweetened Condensed Milk

3/4 cup dark corn syrup

1/2 cup firmly packed brown sugar

1/2 cup butter, melted

1 teaspoon vanilla extract

1 1/2 cups coarsely chopped pecans, divided

Vanilla ice cream

Hungry Jack® Original Syrup

Smuckers® Sundae Syrup™ Caramel Flavored Syrup

Whipped topping

Directions:

Heat oven to 350ºF. Spread bread cubes in single layer on 15 x 10-inch baking pan. Bake, stirring occasionally for 10 minutes or until cubes are toasted. Coat 13 x 9-inch baking dish with no-stick cooking spray.

Beat eggs in large bowl with electric mixer on medium speed until fluffy. Blend in sweetened condensed milk, dark corn syrup, brown sugar, butter and vanilla. Stir in toasted bread cubes and 1 cup pecans until evenly moistened. Pour into prepared baking dish. Sprinkle with remaining pecans. Allow to stand 30 minutes.

Bake 40 to 45 minutes or until golden brown around the edges. Cool 5 minutes. Serve warm or cooled with ice cream, syrup, caramel flavored syrup or whipped topping, as desired.

This recipe may be served as a dessert or a breakfast entrée. To serve for dessert, top with ice cream, caramel flavored syrup or whipped cream. For breakfast, serve warm drizzled with pancake syrup.