Sunday’s Sweets: More Sugar Than Any One Person Really Needs

Today, I can rest. And by rest, I mean spend the day doing laundry and baking, because I haven’t had a chance to do any of that really at all this week. Yesterday we spent the afternoon in Canby, MN, to celebrate Jay’s aunt’s wedding which was fun. We saw a few relatives who live in Texas (Hi Uncle Larry & Aunt Mary!), and had a nice little roadtrip.

And since there’s no Sunday dinner at Mary and Tom’s this week, I got started on the laundry early, as well as my baking projects for the day. Awhile back, I’d gotten a copy of 150 Best Cupcake Recipes by Julie Hasson to review. I’ve since made a couple recipes–In fact, the chocolate cupcakes I made for that massive baking job a couple weeks ago came from this book. But one stuck out that I needed to try (and of course, I have a couple available taste-testers at work who said they’re willing to sample these):

Kahlua Cupcakes with Coffee Swiss Meringue Buttercream.

I had the leftover Kahlua from making the White Russian cupcakes (I know–Why do I have leftover Kahlua in the first place?), and while I’ve indeed made myself a couple cocktails, I’m just not a big drinker. Heck, I still have almost half of a bottle of Amaretto from the time I made Pumpkin Chocolate Tiramisu! And once I saw this recipe, I figured I’d give it a shot. I kind of like boozy cupcakes–They’re just a little more grown-up and fun. And rather than use the suggested Coffee Buttercream recipe, I found this recipe for Vanilla Espresso Swiss Meringue Buttercream that I used instead. I’ve been looking for a reason to do SMB ever since I made the White Russian Cupcakes, and figured this was as good a time as any!

I’m also addicted to anything Salted Caramel, and yesterday I got it into my head that I needed to somehow combine it with bread pudding. Minus the raisins, because I can’t stand those buggers. Instead, I tossed some leftover pecan pieces I had in the pantry in there.

I was hoping it would be good. I figured eggy custard with thick bread slices, pecans and caramel can’t be all bad, right? Yeah, I practically licked the plate when I was done.

I’d go back for another helping if I wasn’t in dire need of elastic-waist pants now.

Bread Pudding with Salted Caramel Sauce

Yields 6-8

20 minsPrep Time

40 minsCook Time

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  • 1 loaf of day-old French bread, sliced into 1-inch thick slices
  • 3 large eggs
  • 5 egg yolks
  • 1 C milk
  • 1/2 C heavy cream
  • 1 Tbsp. Vanilla extract
  • 1/4 C Sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/3 C pecan pieces
  • Salted Caramel Sauce


  1. Butter an 8X8X2-inch baking dish, then set aside.
  2. In a medium mixing bowl, whisk together the eggs, yolks, milk, cream, vanilla, sugar, cinnamon and nutmeg.
  3. Layer half the bread in the baking dish and sprinkle the pecan pieces over top. Layer the rest of the bread slices, then pour the custard over top. Press down on the top layer, to soak up the custard. Let sit for 10 minutes, and preheat oven to 350 degrees.
  4. Bake uncovered for 40-45 minutes, or until top is browned and custard is puffed up slightly. Let sit for about 10 minutes before drizzling with salted caramel sauce and serving.

And now…I need to clean up my kitchen, and gear myself up to do yoga tomorrow morning. I think I still have laundry to put away too! Have a good night, folks!

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