{"id":7600,"date":"2011-12-22T18:32:39","date_gmt":"2011-12-22T22:32:39","guid":{"rendered":"http:\/\/www.sweetbeadstudio.com\/?p=7600"},"modified":"2014-11-26T15:17:52","modified_gmt":"2014-11-26T19:17:52","slug":"sharing-some-christmas-cheer","status":"publish","type":"post","link":"http:\/\/www.sweetbeadstudio.com\/?p=7600","title":{"rendered":"Sharing some Christmas cheer"},"content":{"rendered":"

I’m sending some Christmas cheer your way today in the form of a must-try<\/em> dessert recipe. \u00a0If you’re looking for a crowd pleaser to serve over the holidays, look no further!<\/h3>\n

I found the perfect BREAD PUDDING <\/em>recipe, courtesy of Paula Deen’s book, “Christmas with Paula Deen”<\/a>. \u00a0In case you’re groaning thinking about the amount of butter that might be involved, it can be reduced a bit. \u00a0I’ve made this recipe a couple of times now and I found two things:<\/p>\n

1. \u00a0You can easily reduce the amount of sugar (the amounts listed below have already been reduced).<\/p>\n

2. \u00a0Everyone will want seconds. \ud83d\ude42<\/p>\n

You probably have everything you need on hand to make this decadent dessert, except for the loaf of bread. \u00a0It’s easy and DELICIOUS.<\/p>\n

\"\"<\/a><\/p>\n

<\/h3>\n

BREAD PUDDING<\/h3>\n

1 1\/2 c. sugar<\/p>\n

5 large eggs, beaten<\/p>\n

2 c. milk<\/p>\n

2 tsp. vanilla extract<\/p>\n

1 Large loaf \u00a0Italian or French bread, cubed. \u00a0Allow to “stale” overnight (or place pieces in a 250-degree oven for 10 minutes) *I used French bread<\/p>\n

3\/4 c. packed light brown sugar<\/p>\n

1\/4 c. (1\/2 stick) butter, softened<\/p>\n

1 c. chopped pecans, optional<\/p>\n

SAUCE<\/p>\n

3\/4 c. sugar<\/p>\n

1\/2 c. (1 stick) butter, melted – can be reduced as well<\/p>\n

1 egg, beaten<\/p>\n

2 tsp. vanilla extract<\/p>\n

1\/4 c. brandy, optional<\/p>\n

1. \u00a0Preheat oven to 350-degrees. \u00a0Grease a 9×13″ baking pan.<\/p>\n

2. \u00a0Mix the sugar, eggs, and milk in a large bowl; add the vanilla. \u00a0Pour over the cubed bread and let sit for 10 minutes. \u00a0In another bowl, mix and crumble together the brown sugar, butter, and pecans. \u00a0Pour the bread mixture into the pan. \u00a0Sprinkle the brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. \u00a0Remove from the oven.<\/p>\n

3. \u00a0To make the sauce: \u00a0Mix together the sugar, butter, egg and vanilla in a saucepan. \u00a0Stir together over medium heat until the sugar is melted. \u00a0Add the brandy, stirring well. \u00a0Pour over the bread pudding. Serve warm or cold.
\n\"\"<\/a><\/p>\n

I hope you’re enjoying the season…..and remember while you’re off nibbling some bread pudding, Santa<\/strong> likes chocolate chip cookies<\/em>! \ud83d\ude42<\/p>\n

\"\"<\/a><\/p>\n

– Cindy<\/p>\n

 <\/p>\n

\"Cindy<\/a><\/p>\n

Cindy Wimmer is a jewelry designer with a passion for combining vintage elements with modern wire design. \u00a0She is the co-founder of\u00a0artBLISS<\/a>, hosting jewelry and mixed media workshops in the DC area. See her best-selling jewelry design book,\u00a0The Missing Link<\/a>.<\/i><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I’m sending some Christmas cheer your way today in the form of a must-try dessert recipe. \u00a0If you’re looking for a crowd pleaser to serve over the holidays, look no further! I found the perfect BREAD PUDDING recipe, courtesy of Paula Deen’s book, “Christmas with Paula Deen”. \u00a0In case you’re groaning thinking about the amount […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,10],"tags":[49],"class_list":["post-7600","post","type-post","status-publish","format-standard","hentry","category-life-and-times","category-something-yummy","tag-recipes"],"_links":{"self":[{"href":"http:\/\/www.sweetbeadstudio.com\/index.php?rest_route=\/wp\/v2\/posts\/7600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sweetbeadstudio.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sweetbeadstudio.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sweetbeadstudio.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sweetbeadstudio.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7600"}],"version-history":[{"count":0,"href":"http:\/\/www.sweetbeadstudio.com\/index.php?rest_route=\/wp\/v2\/posts\/7600\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sweetbeadstudio.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sweetbeadstudio.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7600"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sweetbeadstudio.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}