Fruit Cocktail Bread Pudding w/Frangelico Carmel Glaze
I am excited to share with you that in two weeks I’ll be headed to Atlanta, Ga connecting with other bloggers who share the same passion as me at the Bloggers University Conference.
This is my first bloggers conference and I’m skipping happy about it. I started blogging for fun and now it’s turned into my passion. I’m headed there on a volunteer ticket – but that’s cool because I get to share in on the fun and learn even more about this thing we call “Blog” world. For my ticket I had to enter the Dixie Crystals Sweet & Southern Recipe Contest (talk about under the gun – I had to do this within 24 hrs – YIKES!!!) but I’m happy to say I accomplished that goal.. – A girl on a mission..
I’m sharing my version of one of the oldest southern classic recipes that will satisfy the after dinner sweet tooth for everyone. Thanks to Dixie Crystal for having this contest where I’ll be competing nationwide with other bloggers submitting their Sweet & Southern Desserts.
For the recipe of this delicious bread pudding you’ll need:
- 1 loaf of white bread (I used Sunbeam giant loaf)
- 5 oz evaporated milk
- 2 cups milk
- 1 large can of fruit cocktail (in heavy syrup)
- 1 egg
- 1 3/4 cup Dixie Crystal pure sugar
- 1/2 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1/4 tsp lemon flavor
- 1 1/2 stick of butter
Preheat oven to 350 degrees. In a 9×13 glass baking dish melt butter (do not let it burn). Tear bread apart and put in large bowl
Pour both milks on top of bread and let it soak in. Stir in fruit cocktail (with the syrup), egg, sugar, extracts and cinnamon. Give a good stir.. I know.. (looks like lumpy oatmeal.. )
Add melted butter and give a good stir. Pour batter into dish (you melted the butter in) sprinkle top with a little cinnamon
Bake for 30-40 minutes.. Let rest approximately 10 mins before cutting. Drizzle with Frangelico Carmel Glaze (optional)
Frangelico liqueur is a is a pale gold colored liqueur made of Tonda Gentile hazelnuts. It is distilled in the Piedmont region of northern Italy from an alcohol and water infusion of the nuts. Natural flavoring extracts such as cocoa and vanilla are added before blending with alcohol, sugar and water to meet the bottle strength.
The glaze adds a bit of a nutty flavor to blend with the fruity flavor without having something crunchy in the pudding. But for those who prefer your pudding plain, its just as yummy.
For the glaze:
- 4 tblspns butter
- 1 cup light Dixie Crystal light brown sugar
- 3 tblspn Frangelico liqueur
- 3/4 cups half&half
In a small saucepan melt butter, add brown sugar, liquer and half&half. Whisk until smooth – drizzle warm glaze over warm bread pudding and enjoy
As always – cooking is easy with “TLC” Enjoy!!
