Apple Bread Pudding

apple bread pudding 2

I just returned home from a week visit with my mom. I love going home, but I especially love North Georgia during the fall. Peak color is still several weeks away, but I could see the changes already taking place. This visit was just the two of us, and we had a great time catching up, shopping, cooking, and going to the apple house.

I now have two large bags of apples. Should I make applesauce or apple butter? Maybe a little of both! Before I start with that, I had to make this scrumptious apple bread pudding! I became a fan of bread pudding after trying it for the first time when I moved to the Gulf Coast. Bread pudding combines stale bread and a cinnamon custard mixture, and in this case raisins and apples. Serve with warm bourbon sauce for a delicious fall dessert!  Add a scoop of vanilla ice cream or whipped cream, if desired.

Apple Bread Pudding
  • Pudding:
  • 4 c. stale bread cubes (French or Italian)
  • ¼ c. raisins
  • 2 c. peeled and sliced apples
  • 1 c. packed brown sugar (light or dark)
  • 1¾ c. milk
  • ¼ c. unsalted butter
  • 1½ tsp. ground cinnamon
  • ½ tsp. vanilla extract
  • 2 lg. eggs, lightly beaten
  • Bourbon Sauce:
  • ¼ c. granulated sugar
  • ¼ c. brown sugar (light or dark)
  • 2 tbsp. heavy cream
  • 3 tbsp. bourbon
  • ½ c. unsalted butter
  1. For pudding:
  2. Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.
  3. Toss bread cubes, apples, and raisins in a large bowl, set aside.
  4. In a medium saucepan combine 1 c. brown sugar, 1¾ c. milk, ¼ c. unsalted butter, and cinnamon. Cook, stirring occasionally, until butter melts.
  5. Beat eggs in a small bowl. Add a little warmed milk mixture to eggs and stir to combine. Add egg mixture to milk and sugar mixture in saucepan and whisk to combine. Add vanilla extract. Pour mixture over bread mixture and stir to saturate bread.
  6. Pour into prepared baking dish. Bake in preheated oven for 40 to 50 minutes until center is set.
  7. In the meantime make bourbon sauce. In a small saucepan combine the granulated sugar, brown sugar, cream, bourbon, and butter. Bring mixture to a boil over medium-high heat. Remove from heat and serve warm over bread pudding.


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Oatmeal Creme Brûlée

Oatmeal Creme Brulee


For someone that isn’t crazy about eggs, I sure do love breakfast.  French toast, pancakes, waffles, scones, muffins, carbs, carbs, carbs!  From everything I have read though, it appears that oatmeal is a good carb.  Shape magazine recommends that we eat nutrient-dense carbs with at least two to three grams of fiber per 100 calories since our bodies break down fiber more slowly, keeping us feeling full for longer.  You can replace the sugar in this recipe with Splenda brown sugar and still have the same great taste.

This is delicious served with fresh fruit!

AAA Amye Signature for blog

Oatmeal Creme Brûlée
  • 2 c. old-fashioned oats
  • 2 tbsp. unsalted butter, melted
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1½ c. low-fat milk
  • 1 c. low-fat vanilla yogurt
  • ½ c. Eggbeaters (or 2 beaten eggs)
  • ⅔ c. brown sugar, divided
  1. Spray a 8-inch square baking dish with non-stick cooking spray, set aside. Preheat oven to 350°F.
  2. In a medium bowl mix the melted butter, baking powder, baking soda, salt, cinnamon, vanilla extract, milk, yogurt, eggs, and ⅓ c. brown sugar. Add oats and stir to combine. Pour into the prepared baking dish. Bake for 40 to 45 minutes or until cooked through. The oatmeal should still be moist, but not soupy.
  3. Remove from oven and set it to broil. Sprinkle evenly with remaining ⅓ c. brown sugar and place under the broiler and broil for 2 to 3 minutes or until the sugar is caramelized.
  4. Remove from oven and let stand a few minutes to allow the sugar to harden. Cut into squares and serve with fresh berries.
To prepare individual ramekins follow steps 1 and 2. Place ramekins on a baking pan. Spray with non-stick cooking spray.

Remove oatmeal from oven and spoon the baked oatmeal into individual ramekins. Divide brown sugar between ramekins, sprinkling on top. Place under broiler and broil for 2 to 3 minutes or until the sugar is caramelized.

Remove from oven and let stand a few minutes to allow the sugar to harden.

Serve warm with fresh berries.



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Syrup Sweet Bread

I have heard stories of my daddy’s homemade doughnuts all of my life.  He was a cook in the Army before he met my mom.  After they married he would make doughnuts at my grandmother’s house on the weekends for the entire family to enjoy.  Apparently he was tired of making doughnuts by the time I came along because the only doughnut memories I have are Krispy Kreme.

Syrup Sweet Bread is another legend in our family.  My mother, aunts, and uncles rave about my grandmother making it.  As the story goes, my grandmother would leave the fields in the afternoon and go to the house to make Syrup Sweet Bread.  When is was done and still warm she would take it back to everyone working in the fields.  I can imagine that this was a wonderful treat and a welcome break.

I loved my grandmother’s cooking, but I never had the privilege of trying her Syrup Sweet Bread.  I think there are a few versions of her recipe, but here’s mine.  My version is slightly sweet and I like to serve it for breakfast.  My favorite ways to serve this are warm with a pat of butter and homemade apple butter or simply drizzled with a little syrup over the top for extra richness.

Like all recipes, I’m sure this recipe will not appeal to everyone.  I think that maybe you have to acquire a taste for sorghum and cane syrup.  My kids don’t care for it and my friends that were not raised eating it don’t seem to like it.  I think my first solid food may have been biscuits with syrup.  Greg and I both consider it a treat and we love this old recipe.  I hope you do too.

Syrup Sweet Bread
  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • ½ c. granulated sugar
  • 1 tsp. ground cinnamon
  • ¾ c. syrup (sorghum or cane)
  • 2 eggs
  • 1 stick butter, melted
  • ¾ c. buttermilk
  • 1 tsp. vanilla extract
  1. Preheat oven to 350°. Grease a 10-inch cast iron skillet and set aside. (8 x 8 baking dish will work also.)
  2. In a large bowl combine the flour, baking soda, salt, sugar and cinnamon, set aside.
  3. In another bowl combine the syrup, eggs, melted butter, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine.
  4. Pour into the prepared skillet. Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and sprinkle with powdered sugar if desired.
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Twice-Baked Sweet Potatoes

twice baked sweet potato

There are so many wonderful ways to enjoy sweet potatoes.  Sweet or savory, baked hot from the oven with butter alone, in a pie, casserole, or soup.  Here is another great way to serve sweet potatoes…twice baked.  This is a sweeter version but you can also make a savory twice baked sweet potatoes.  Scoop out baked sweet potato pulp, sauté some chopped shallots in butter, add to potato with crumbled fried bacon, maybe a little rosemary, and feta.  Yum!!

This sweet potato is a delicious mixture of spices, butter and brown sugar.  In fact, this would be a perfect dessert in my opinion!  I didn’t have an orange, but a little orange zest would be perfect in this blend.  If you are looking for something different for Thanksgiving a platter of petite twice baked sweet potatoes would be so cute!

5.0 from 1 reviews
Twice-Baked Sweet Potatoes
  • 4 medium-size sweet potatoes
  • ¼ c. light brown sugar (or adjust to taste)
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • pinch cayenne pepper
  • ½ stick unsalted butter
  • kosher salt and freshly ground black pepper, to taste
  • vegetable oil
  • ½ c. chopped pecans
  • 3 tbsp. light brown sugar
  1. Preheat the oven to 375° F.
  2. Lightly scrub the sweet potatoes under running water. Lightly coat the potato with vegetable oil. Place on a foil lined baking sheet and bake until tender.
  3. Remove from oven (do not turn the oven off at this point), and allow potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out flesh using a large spoon (leave enough all the way around so that the skin holds its shape) and reserve bases.
  4. Add the potato flesh, ¼ c. brown sugar, cinnamon, nutmeg, cayenne pepper, and butter to food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Spray roasting pan with non-stick cooking spray. Place the potato skins upright on pan and fill with mixture.
  5. Combine pecans and 3 tbsp. brown sugar in a small bowl. Sprinkle on top of each stuffed potato. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.



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Pumpkin Roll

pumpkin roll
This is a recipe for Libby’s Pumpkin Roll.  This was previously posted on Holiday Desserts as one of my favorites.  I first tried this pumpkin roll years ago when I was working at Reeves and Wagner.  Ed the loader man, brought this into the office during the holidays and my friend Taryn, and I had to have the recipe.  You can find it everywhere now so here it is on NJSD too.


5.0 from 1 reviews
Pumpkin Roll
  • Cake Ingredients:
  • 3 lg. eggs
  • 1 c. granulated sugar
  • ⅔ c. canned pumpkin
  • ¾ c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. salt
  • 1 c. finely chopped pecans
  • Cream Cheese Filling Ingredients:
  • 8-oz. pkg. cream cheese, softened
  • 6 tbsp. butter, softened
  • 1 tsp. vanilla
  • 1 c. powdered sugar
  1. Grease a 15 x 10-inch jelly roll pan, line the bottom of the pan with wax paper and grease the wax paper, set aside. Preheat oven to 350°F.
  2. In a medium bowl combine flour, baking soda, cinnamon, and salt, set aside.
  3. In a large bowl beat eggs, sugar, and pumpkin. Add flour mixture and mix well.
  4. Pour mixture into prepared pan and spread evenly. Sprinkle with chopped pecans.
  5. Bake at 350°F for 20 - 30 minutes or until done.
  6. Sprinkle a large kitchen towel with about ¼ cup powdered sugar, turn cake out on towel. Remove wax paper. Roll tightly in the towel. Let cool rolled in the towel.
  7. Beat cream cheese and softened butter with an electric mixer. Add powdered sugar and vanilla and beat until smooth.
  8. Unroll cake and spread cream cheese filling evenly on cake. Roll cake, wrap in plastic wrap and store in the refrigerator. Slice with a serrated knife to serve.

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