POUND CAKE BREAD PUDDING WITH LEFTOVER HALLOWEEN CANDY
Use a pound cake of your choice to make this bread pudding using leftover Halloween candy. With comfort food season right around the corner, this fits the bill. Cut into chunks and serve warm with creme anglaise or ice cream, if desired.
Provided by Sandra Garth
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h35m
Yield 9
Number Of Ingredients 8
Steps:
- Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.
- Beat eggs and 3/4 cup sugar together in a bowl until frothy. Add milk, heavy cream, vanilla bean paste, and salt. Continue beating 1 to 2 minutes more. Stir in chopped candy, breaking up any clumps that may form. Pour egg mixture over pound cake in the baking pan; press cake into the mixture to cover. Cover with plastic wrap and refrigerate 2 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until puffed and set, about 1 hour. Let bread pudding cool on a wire rack for 15 to 20 minutes before serving.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 48.7 g, Cholesterol 163.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 6.5 g, SaturatedFat 8.3 g, Sodium 218.9 mg, Sugar 40.2 g
CANDY CRUNCH PUDDING PIE
Recipe from Everyday with Rachael Ray Dec/Jan 2008 issue. Recipe from Katie Brown. This looks so rich and yummy!
Provided by KaraRN
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
- Spoon into the crust.
- Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.
CANDY CORN PUDDING POPS
Bring on the fall fun with these easy-peasy frozen treats. A few drops of food coloring make each pop look just like candy corn, but feel free to switch up the colors to match your event. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 pops.
Number Of Ingredients 6
Steps:
- In a bowl, whisk the milk, cream and pudding mix until blended. Let stand for five minutes or until soft-set., Divide pudding into three separate bowls. Add yellow food coloring to one bowl and orange to another. Pipe or pour mixture in layers into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 201mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
PUDDING CANDY
Another recipe I found in my recipe drawer. I haven't made this yet, so times and servings are approx.
Provided by bcfdwife
Categories Candy
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend dry pudding mix and sugar in a saucepan. Stir in evaporated milk, salt and margarine. Cook and stir over medium heat until the mixture boils.
- Lower heat and boil 3 minutes more, stirring constantly.
- Remove from heat and stir in vanilla extract and nuts.
- Beat while hot and until it turns dull.
- Pour into a buttered pan or drop by spoonfuls onto aluminum foil or wax paper.
Nutrition Facts : Calories 174.5, Fat 3.5, SaturatedFat 1.3, Cholesterol 6.1, Sodium 70.3, Carbohydrate 35.5, Sugar 33.3, Protein 1.4
CHOCOLATE PUDDING WITH CANDY ROSES
Provided by Food Network
Categories dessert
Time 1h45m
Yield 3 to 5 servings
Number Of Ingredients 21
Steps:
- Chocolate pudding:
- Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize. Begin to heat while stirring constantly to 180 degrees F. Add chocolate and cook, stirring, for 1 full minute. Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface. Cool immediately in refrigerator.
- Devil's Food Cake:
- Preheat oven to 360 degrees F.
- In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage. Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternating with the water. Mix only until combined. Do not over mix. Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.
- The cake is ready when it springs back when touched. When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds. Make the depth of the cake approximately 1/2 the depth of your molds.
- Candied Rose Petals:
- Heat your oven to 200 degrees F.
- Brush petals in egg whites, remove excess white and dredge in granulated sugar. Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.
- Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.
CANDY CRUNCH PUDDING PIE
ANOTHER GREAT PIE FROM THE KRAFT WEBSITE...U MUST CK OUT THEIR SITE. EVERYTHING I HAVE TRIED HAS BEEN DELICIOUS.
Provided by Kimi Gaines
Categories Chocolate
Time 20m
Number Of Ingredients 6
Steps:
- 1. BEAT PUDDING MIXES AND MILK WITH WHISK 2 MINUTES. STIR IN 1/2 OF WHIPPED TOPPING AND ALL BUT 3 TBSP OF TOFFEE CANDY.
- 2. POUR INTO CRUST. TOP WITH REMAINING WHIPPED TOPPING AND CANDY. DRIZZLE WITH CHOCOLATE.
EASY CHOCOLATE-CANDY BAR PUDDING PIE
Hey, you like chocolate, right? And candy bars? And pudding, and pie? Sorta stands to reason this recipe here is going to be right up your alley!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and chopped candy bar.
- Pour into crust.
- Top with remaining COOL WHIP, then drizzle with caramel topping.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 5 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE CANDY CORN PUDDING POPS
Make Chocolate Candy Corn Pudding Pops for a show-stopping Halloween treat. No candy corn required for these luscious chocolate pudding pops. We used red and yellow food coloring in the Chocolate Candy Corn Pudding Pops recipe for the desired dessert effect.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix, milk and extract in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon half evenly into 8 (8-oz.) paper or plastic cups. Add food colorings to remaining pudding; mix well. Spoon over pudding in cups.
- Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Pour over pudding layers in cups. Insert wooden pop stick or plastic spoon in center of each cup.
- Freeze 4 hours or until firm. Remove pops from cups just before serving.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 4.6604 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CANDY'S TOFFEE S'MORES BREAD PUDDING
With a name like that how could we not fall in love?! We added a bit more bread than called for just to be sure all of the milk mixture soaked in... It was divine.
Provided by Candy Beard
Categories Crackers
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degres. Spray Butter flavored Pam into the bottom and sides of a 10 x 15" baking pan. Slice bread vertically and lay in the bottom of the baking pan.
- 2. Mix butter, chocolate milk, eggs, sugar and vanilla well and pour over bread. Use back of spoon or end of a large wooden spoon to make indentations in the bread so that the milk mixture will soak in better.
- 3. Bake 25 minutes.
- 4. While this is baking, mix cracker pieces, marshmallows and candy pieces.
- 5. Remove bread from oven and sprinkle cracker mixture over the top.
- 6. Place back into the oven for an additional 15 minutes or until it is set and marshmallows are lightly browned. Serve warm.
CRAZZZY CANDY CRUNCHY PUDDING PIE
a delicious pudding pie,with an insane candy crunch that you'll absolutely love.
Provided by ravishing rubbies
Categories Pies
Time 15m
Number Of Ingredients 6
Steps:
- 1. Beat pudding mixes and milk in medium bowl with whisk (2)minutes.
- 2. Stir in half the Cool Whip and all but 3 tablespoons toffee.Pour into crust.Top with remaining Cool Whip, toffee,melted chocolate.Chill until firm.
CANDY CRUNCH PUDDING PIE
Steps:
- Beat milk and dry pudding mixes with whisk, 2 minutes or until well blended. Gently stir in half of the Cool Whip and all but 3 tablespoons of the candy. Spoon into crust. Top with remaining cool whip and candy. Drizzle with chocolate. Refridgerate until ready to serve.
CANDY STORE PUDDING
Sue Thomas of Casa Grande, Arizona shares a rich and creamy pudding that's sure to appeal to kids of all ages. "For variety," she suggests, "substitute miniature chocolate chips, pecans, gumdrops or whatever else you have on hand for the peanuts and mini marshmallows."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in the whipped cream, marshmallows and peanuts. Spoon into individual dessert dishes. Refrigerate until serving.
Nutrition Facts : Calories 413 calories, Fat 29g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 503mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE PUDDING-FILLED CANDY CUPS
You won't believe how easy these candy cups filled with chocolate pudding are to make. You also won't believe how adorable and delicious they are!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Place eight 2-1/2-inch foil cupcake liners in baking pan or muffin pan. Spray with cooking spray. Microwave 4 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute. Spoon into liners. Use back of spoon to spread chocolate up sides of liners. Refrigerate until firm.
- Beat milk and pudding mix with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use. Dip wafers in remaining melted chocolate. Let stand until chocolate is firm.
- Peel foil liners off cups; fill with pudding mixture. Top with wafers.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 3.1889 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CANDY CRUNCH PUDDING PIE
Watch now to learn how to make a Candy Crunch Pudding Pie. This Candy Crunch Pudding Pie, featuring an OREO pie crust, will be sure to knock their socks off.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee.
- Pour into crust.
- Refrigerate 1 hour.
- Top with remaining COOL WHIP, toffee and melted chocolate before serving.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 590 mg, Carbohydrate 59 g, Fiber 1 g, Sugar 40 g, Protein 4 g
CANDY CRUNCH PUDDING PIE
Watch now to learn how to make a Candy Crunch Pudding Pie. This Candy Crunch Pudding Pie, featuring an OREO pie crust, will be sure to knock their socks off.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee.
- Pour into crust.
- Refrigerate 1 hour.
- Top with remaining COOL WHIP, toffee and melted chocolate before serving.
CANDY BAR GANACHE RICE PUDDING
Steps:
- For the rice pudding:
- In a pot, melt the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter for another 2 minutes. Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente. Remove from heat, cover with plastic wrap, let cool, then put in the refrigerator.
- For the ganache:
- In a small pot, heat 1/2 cup cream, add the chopped milk chocolate and stir until melted. Set aside to cool.
- In a bowl, whip the remaining cream with the icing sugar. Set aside in the refrigerator.
- For the almond slivers:
- Heat almond slivers in a pan until they become golden brown. Lay the almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside.
- Fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours. Dish the rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.
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