A Festive Holiday Treat!

A Festive Holiday Treat!

December 13th, 2018 • York, Maine
Written by: Stephanie Miller, Recipe Development Specialist

As the Recipe Development Specialist at Stonewall Kitchen, I get the opportunity to test…and taste, just about every baking mix that comes through our door. Sometimes they are home-runs, sometimes they need slight tweaking…and sometimes we have to go back to the drawing board. Occasionally some baking mixes will come through that completely surprise me. Chocolate Sea Salt Caramel Brownies? Of course those are delicious! Maple Vanilla Doughnuts? No questions asked! But, Holiday Bundt Cake? I was very intrigued!

While the cake was baking, it filled the kitchen with a light scent of vanilla, orange, Fiori di Sicilia and cardamom, resulting in many co-workers stopping by to see what was cooking. At first bite I was hooked and my mind instantly started wondering what else I could do with this flavorful baking mix. Enter this Holiday Bread Pudding.

Typically, a bread pudding is made with stale bread as the stale bread absorbs more liquid. However, we love this Holiday Bundt Cake so much that we are willing to make it specifically for this recipe because the odds of having leftovers are not that great! In order to prepare this recipe, you will first need to make up a box of the Stonewall Kitchen Holiday Bundt Cake according to the package instructions, leaving the glaze aside. You can do this the day before, or just allow the cake to cool completely before cutting the cake into bite size cubes.

In a large bowl whisk together 6 eggs, 1 cup light cream and 1 cup whole milk until light and frothy. Add in 1 cup of Stonewall Kitchen Holiday Jam. This jam is made up of cranberries, raspberries and pears and is the perfect complement to the complex flavors of the cake. Add 1 teaspoon of pure vanilla extract and whisk together until well incorporated. The pieces of fruit in the jam will sink to the bottom but that is ok.

Place the cake cubes into a greased baking dish.

Slowly pour the egg mixture over the cake cubes, being sure to cover all each piece. Evenly spread out any pieces of fruit that sunk to the bottom of the bowl across the top of the bread pudding.

Once you have covered the bread pudding with the egg mixture, gently press down the pieces with the back of a spatula or spoon to help them absorb the liquid. Cover the bread pudding with plastic wrap and place in the refrigerator for at least one hour. You can store the bread pudding in the refrigerator overnight as well if you plan to bake it the next morning.

When you are ready to bake your bread pudding, preheat the oven to 350* F. Remove it from the refrigerator and take off the plastic wrap. Drizzle with 2-4 Tablespoons of light cream, focusing on any spots that look slightly dry. Sprinkle the top evenly with 1 Tablespoon of granulated sugar. To bake this, you will need to prepare a water bath – it sounds complex, but I promise it is very simple! The water bath helps it to not dry out and cook evenly. I find it easiest to do this by placing the baking dish on a large baking pan. I then place the entire pan in the oven and fill a large measuring cup with water. It is much easier to pour the water into the pan once it is in the oven than trying to transport it with water in it. Bake the pudding uncovered for 45 minutes, until the center is set and the top is browned.

Remove the pudding from the oven and allow it to cool. While it is cooling, prepare the Holiday Bundt Cake Glaze according to the box instruction. Drizzle the glaze all over the top of the bread pudding prior to slicing. The bread pudding is best served warm – and even better served warm with a scoop of whipped cream or vanilla ice cream!

Stephanie Miller • Recipe Development Specialist

Stephanie began her career in the marketing department at Stonewall Kitchen back in 2009. After a short hiatus to stay home with her 2 young girls, she returned to the company she loved, doing what she loves to do. She spends her days developing recipes, testing new products, and styling food for photography. Stephanie can’t pick just one favorite Stonewall Kitchen product – Smoky BBQ Aioli, Raspberry Salsa and Country Ketchup are 3 of the products you will always find in her pantry.