lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Lemon Lava Cake
Ingredients:
- 15 1/4 instant pudding mix
- 2 sugar
- 1/3 milk
- 2 water
- 1 1/4 vanilla ice cream
- blueberries
Instructions:
1. Preheat oven to 350°F.
2. Spray a 9" x 13" cake pan with non-stick spray.
3. Prepare cake as directed on back of package.
4. Pour cake batter into prepared pan.
5. Add dry pudding mix, granulated sugar, milk and water in a bowl.
6. Whisk by hand 2 minutes.
7. Evenly pour lemon pudding mix over cake batter. Do not stir.
8. Place cake pan on a larger baking pan with at least a 1-inch edge in case the cake bubbles over.
9. Bake 55 minutes to 1 hour or until cake is brown on top and wooden pick inserted in center of the cake comes out clean.
10. Cool 20 minutes before serving.
11. Dust with confectioners sugar.
12. Serve warm with whipped cream or vanilla ice cream and/or fresh raspberries, strawberries, or blueberries.
13. Refrigerate leftovers.
Title: Creamy Cranberry Bread Pudding
Ingredients:
- 8 half-and-half
- 2 heavy cream
- 2 salt
- 1 vanilla bean
- 1 eggs
- 6 sugar
- 1 dried cranberries
- 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Cut the crusts off the bread and cut into 1 inch cubes. You should have about 3 1/2 cups of cubes.
3. Arrange bread cubes on a baking sheet and toast in the oven till light golden brown, about 10 minutes.
4. Let bread cubes cool but leave oven on.
5. Over medium heat in a saucepan heat the half and half, cream, salt and vanilla bean, stirring occasionally.
6. When it reaches a fast simmer(don't let it boil), turn off the heat.
7. Set the mixture aside for 10-15 minutes for the vanilla to infuse.
8. In a large mixing bowl, whisk the eggs and sugar together.
9. Whisking constantly, gradually add the hot cream mixture.
10. Strain this into another large bowl, to smooth the mixture and to get rid of the vanilla bean.
11. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
12. In a small saucepan, bring the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes.
13. Drain cranberries and set aside.
14. Divide the cranberries into 6 ramekins, custard cups or dessert cups, or just on the bottom of a deep baking dish, reserving enough cranberries to sprinkle on top of pudding.
15. Next add the soaked bread and then any remaining custard in the bowl over the bread.
16. Sprinkle with remaining cranberries.
17. Arrange the 6 little puddings or the one large one in a hot water bath.
18. Bake until just set and golden brown on top, about 30 minutes for the little puddings, and 40-45 for the large one.
19. Serve warm or chilled, dusted with powdered sugar!
Title: Old Fashioned Apple Pie
Ingredients:
- 4 apples
- 2 lemon juice
- 2/3 granulated sugar
- 1/3 brown sugar
- 3 flour
- 1 1/2 cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 2 butter
Instructions:
1. Pare, core and slice apples 1/4" thick and toss with lemon juice to keep from turning dark.
2. Note: 20oz is a kind of apple and the best I have found for this recipe.
3. Blend sugars, flour and spices.
4. Toss sugar mixture together with apples and mix.
5. Pile apples into unbaked pie shell and dot with butter; Add top crust and score top to allow steam to escape.
6. Bake at 425 degrees for 15 minutes, then 350 degrees for 45 minutes.
Title: Blackberry Cobbler
Ingredients:
- 1 butter
- 2 fresh blackberries
- 2 confectioners' sugar
- 1 eggs
- 2
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Butter an 8-inch square baking dish. Add the berries and 1-1/2 T. of the sugar to dish and toss.
3. In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries.
4. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
5. Sprinkle with the remaining sugar and serve with a dollop of whipped cream.
Title: Chocolate Covered Bacon
Ingredients:
- 1 bacon
- 1
Instructions:
1. Heat large skillet on high; add bacon strips.
2. Turn bacon strips over as needed with tongs.
3. Cook back until it’s reduced to about ¼ of its original size and appears to be crispy. (Personally I believe that the bacon should be crispy; however if you prefer your chocolate covered bacon chewy opposed to crunchy then reduce cooking time by removing your bacon earlier).
4. Drain bacon on papertowels to remove grease.
5. While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat.
6. Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
7. Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.).
8. Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
9. Once coated lay strips on cooling rack (with something underneath to catch the drips) or waxed paper lined cookie sheet. Cool in refrigerator for 15 minutes to set chocolate.
Title: Patriotic Parfait (With White Chocolate)
Ingredients:
- 3 1/2 white chocolate
- 1 1/4 creme fraiche
- 2 sugar
- 1 fresh strawberries
- 1 fresh blueberries
- 1 lemon, zest of
- 1 -2 brandy
- strawberry
Instructions:
1. Break up the chocolate into small pieces and put into a mixing bowl large enough to straddle a saucepan.
2. Put about 1 cup water into saucepan and place bowl with chocolate over the water in the pan.
3. Place over low heat to melt the chocolate. Watch carefully as chocolate melts, about 2 minutes, then stir to a smooth cream.
4. Remove from the heat and let cool completely.
5. Whip the creme fraiche with the sugar until fluffy. Add the cooled chocolate in a thin steady stream whisking until smooth.
6. Refrigerate for several hours or overnight until ready to use.
7. Slice the strawberries and mix with the blueberries, add lemon rind and brandy, if using, and gently stir to mix.
8. To assemble the parfaits, alternately layer the mousse with the mixed berries in 6 parfait glasses or spoon into dessert dishes.
9. Garnish with strawberries if desired.
Title: Chocolate of the Gods
Ingredients:
- 2 Hass avocadoes
- 1/2 avocado
- 2 maple syrup
- 2 -4 maple syrup
- 2 sugar
- 1 -2 coconut oil
- 1 vanilla extract
- 1/2 low sodium soy sauce
- 1 cocoa powder
- 1 raspberries
- fresh mint leaves
- dark chocolate
Instructions:
1. Place first seven ingredients (through and including soy sauce) in a food processor and pulse until smooth.
2. Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.
3. Serve chilled, layered with raspberries, if desired, and garnished with fresh mint and shaved chocolate.
Title: Old Fashioned Bread Pudding
Ingredients:
- 12 -14 butter
- 1/4 margarine
- 1/2 raisins
- 5 eggs
- 4 Egg Beaters egg substitute
- 1 half-and-half
- 1/2 ground cinnamon
- 1/4 salt
- 2 ground nutmeg
- 3/4 vanilla
- white sugar
Instructions:
1. tPre-heat oven to 350 degrees F.
2. tMix together all ingredients except for the bread and raisins (remember to temper the eggs into the warm milk so that they do not scramble).
3. tIn a large bowl, combine the bread cubes, raisins, and wet ingredients and let sit for 15 minutes.
4. tBake in a water bath for approx 40 minutes or until a inserted knife or toothpick comes out clean.
Title: Chocolate Bundles With Chocolate Ganache
Ingredients:
- 1 puff pastry
- 2 eggs
- 1 heavy cream
- 8 heavy cream
- 8 strawberry
- 1/2 mint sprig
- 4
Instructions:
1. Unfold puff pastry and cut the sheet into 4 (4x4 inch squares).
2. Beat eggs and cream together to create an egg wash.
3. Brush pastry squares with egg wash.
4. Place 2 chocolate kisses and mini candy bars in the center of each pastry square.
5. Pull corners of the square up around the chocolate, brushing edges with more egg wash if necessary to secure bundle.
6. Brush exteriors of bundles with additional egg wash.
7. Place bundles on a cookie sheet lined with parchment paper.
8. Bake for 35 minutes or until golden brown.
9. Ganache:
10. In a sauce pan bring heavy cream to a boil.
11. Place the chocolate pieces in a bowl and pour hot cream over top.
12. Whisk until smooth.
13. Puddle ganache onto a plate and place 1 bundle on top.
14. Top with whipped cream and other garnishes as desired.
15. Top whipped cream with additional ganache if desired.
16. Enjoy!
Title: Black Cat Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 3 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2
- 24
- 48
- 24
Instructions:
1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 inches apart on lightly greased baking sheets.
2. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and red-hots for noses. Remove to wire racks to cool.
Title: Cream Puff Sundae Bar
Ingredients:
- 1 1/2 water
- 2 Bisquick
- 4 eggs
- 2 vanilla ice cream
Instructions:
1. Heat oven to 450º.
2. Coat a large baking sheet with cooking spray or grease as you prefer.
3. On stove top, bring water to boil in a 2 quart saucepan.
4. Add baking mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
5. Remove from heat and cool 4-5 minutes.
6. Add eggs one at a time beating thoroughly after each addition. Beat until smooth.
7. Spoon dough onto prepared pan, making 8 mounds, 3 inches apart.
8. Bake for 15 minutes. Reduce oven temp to 350º and bake an additional 15 minutes or until sides of puffs are crisp and golden.
9. Turn off oven; let stand in oven with door slightly ajar for 10 minutes.
10. Cool completely on wire racks away from drafts.
11. To serve, cut puffs in half & fill 8 halves with ice cream. Replace tops and serve with assorted fruits, sauces and toppings of your choice.
Title: Reese's Peanut Butter Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 creamy peanut butter
- 3 powdered sugar
- 1/2 vanilla
- 2 milk
- 1 1/2 heavy cream
- 1/2 vanilla extract
- 1 1/2
- 1
- 6 -8
Instructions:
1. Prepare cake according to directions for a 9X13 pan. Set aside to cool.
2. For the frosting, mix peanut butter, powdered sugar and vanilla with mixer. Add small amounts of milk until desired consistency is achieved. You want a thinner consistency for easier cutting.
3. Spread frosting evenly over cool cake. (Hint -- if cake is partially frozen, there is less “tearing” when spreading the frosting.).
4. For the ganache, place the chocolate chips in a heat proof bowl. In a saucepan, whisk together the heavy cream and the vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips and let sit for 5 minutes. Whisk until completely smooth then pour over peanut butter frosting.
5. Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill for about 30 minutes to set chocolate.
6. As an alternative; you can also use a bundt cake pan. Double your peanut butter frosting ingredients. Fill the bundt pan halfway, add a thin layer of peanut butter frosting, then fill the remainder with the cake mix. Make the peanut butter frosting a little thinner so it “drips” better.
7. Another idea would be to add the chopped peanut butter cups to the cake mix before baking.
Title: Hellmann's Carrot Cake
Ingredients:
- 18 1/4 ground cinnamon
- 2 ground nutmeg
- 1/2 ground ginger
- 1/2 mayonnaise
- 3/4 eggs
- 3 carrots
- 2 crushed pineapple
- 8 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Grease and flour two (9-inch) round baking pans or 13 x 9-inch baking pan or Bundt pan; set aside.
3. In large bowl, with electric mixer on low speed, beat cake mix, cinnamon, nutmeg and ginger until blended.
4. Add Hellmann's® or Best Foods® Real Mayonnaise, eggs, carrots and pineapple; beat 30 seconds or until moistened.
5. With mixer on medium speed, beat 2 minutes.
6. Stir in walnuts.
7. Pour into prepared pan(s).
8. Bake 30 minutes or until toothpick inserted in centers comes out clean.
9. On wire rack, cool 10 minutes; remove from pans and cool completely. Just before serving, frost cake with a cream cheese or whip cream frosting.
Title: Warm Chocolate Dumplings over Ice Cream
Ingredients:
- 1 1/2 brown sugar
- 1/2 cornstarch
- 1 1/2 salt
- 1 water
- 3 butter
- 3 flour
- 1 sugar
- 1/2 baking powder
- 2 salt
- 2 egg
- 1/2 milk
- 1 butter
- 1/3 vanilla
- 3
- 1
Instructions:
1. Mix sauce ingredients well.
2. Heat sauce ingriedents until it comes to a boil and thickens slightly.
3. Then remove it from the heat.
4. Beat dumpling ingredients for one minute.
5. Return the skillet with the sauce ingredients to the heat, cover and bring it to a simmer.
6. Drop dumplings by the tablespoon into the sauce.
7. Cover and simmer gently 13 to 15 minutes.
8. (Peek once to make sure the sauce is simmering) For each serving put a scoop of ice cream in a single serving dish.
9. Place one hot dumpling over the ice cream, and spoon some of the hot chocolate sauce over it.
10. Eat standing up so the calories don't count.
Title: Soft Frosted Cookies
Ingredients:
- 2 1/2 flour
- 2 1/4 baking powder
- 2/3 butter
- 2/3 sugar
- 4 sugar
- 1 confectioners' sugar
- 6 -7 sour cream
- 3 1/2 vanilla extract
- 4 confectioners' sugar
- 5 butter
- 3 vanilla
- 2 milk
- 1/2
- 1/4 - 1/2
Instructions:
1. Pre-heat the oven to 350 degrees farenheit and line a pan with parchment paper. In a med. bowl combine flour, baking powder, and salt. Set aside.
2. In a lg. bowl whisk together butter and sugars until light and fluffy. Beat in the egg yolks one at a time and incorporate the vanilla and sour cream.
3. Slowly incorporate the dry ingredients with the wet; mix until well-combined. Chill for 30 minute.
4. Roll the dough into balls by the tbsp and place on the prepared cookie sheet, 2-3 inches apart. Bake for 10-12 minutes at 350 until the bottoms are lightly browned. Let cool on a wire rack for approximately 8 minutes. Frost and sprinkle (see below for frosting).
5. Whisk the sugar and the butter together and slowly incorporate the milk/whipped cream until the frosting holds proper consistency. Add more confectioners sugar and milk as needed. Feel free to add a drop of food coloring to your frosting to be festive.
6. Frost the cooled cookies and top with your choice of sprinkles.
Title: White Fruitcake
Ingredients:
- 2 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 2 1/2 golden raisins
- 1 crystallized ginger
- 1 walnuts
- 1 butter
- 1 sugar
- 1 eggs
- 1 lemon zest
- 1 orange zest
- 5 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 270°F.
2. Line three 4 ½ x 8 ½ inch loaf pans with parchment; generously butter paper.
3. Sift flour, baking powder and salt into large bowl.
4. Stir with fork to blend.
5. Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss gently to coat.
6. Cream butter and sugar in another bowl until light and fluffy.
7. Beating by hand, gradually add fruit mixture, alternately with eggs, one at a time, beating vigorously after each addition.
8. Blend in peels and vanilla and extracts.
9. Divide batter evenly among pans.
10. Bake until a tester comes out clean, about 2 hours.
11. Cool 30 minutes.
12. Turn out.
13. Peel off paper and cool completely.
Title: Cake and Fruit Kabobs
Ingredients:
- 18 pineapple chunks
- 12 strawberries
- 1 butter
- 6
- 2
- 1
Instructions:
1. Line cookie sheet with waxed paper. Alternately thread 3 pineapple cubes, 2 strawberries, and 2 cake cubes on each skewer. Place kabobs on waxed paper.
2. In small saucepan over low heat, melt chocolate chips and margarine. Blend well. Drizzle chocolate mixture over kabobs. Refrigerate until set.
Title: Plantain Baked in Orange Juice (Trinidad)
Ingredients:
- 2 plantains
- 2 honey
- 1/2 orange zest
- 2 salt
- 1/2 light brown sugar
- 1 ground cinnamon
- 1/8 ground nutmeg
- 1/8
Instructions:
1. Preheat oven to 350 degrees F, & grease an 8" square baking dish.
2. Peel & slice the plantains, preferrably lengthwise, then lay the slices out in the prepared baking dish.
3. Mix honey, juice, zest & salt & pour over plantains.
4. Mix together brown sugar, cinnamon & nutmeg, then sprinkle over the top of the plantains.
5. Bake for 15-20 inutes or until browned & tender.
Title: Coconut Custard
Ingredients:
- 1 coconut milk
- 4 eggs
- 1/2 sugar
Instructions:
1. Beat coconut milk, eggs and sugar together until sugar dissolves and mixture is well blended.
2. Sieve through cheesecloth so mixture is fine and smooth.
3. Pour into serving bowl (individual bowls if preferred).
4. Place serving bowl inside steamer.
5. Steam until firm - time varies depending serving size.
Title: Yummy Fat Free Chocolate Squares
Ingredients:
- 1 all-purpose flour
- 1/3 salt
- 1/2 baking powder
- 1 baking soda
- 1/4 cinnamon
- 1/4 sugar
- 1/2 brown sugar
- 1/4 unsweetened applesauce
- 1/4 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350. Lightly coat an 8x8x2-inch pan with cooking spray; set aside.
2. In a large bowl, sift together flour, cocoa, salt, baking powder, baking soda, and cinnamon; set aside.
3. In medium bowl beat the sugar, brown sugar, nonfat dry milk powder, egg white, applesauce and vanilla with a spoon until well combined. Stir wet mixture into dry mixture, mixing just until moistened.
4. Spread evenly in prepared pan. Bake 22-23 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. If desired, dust with confectioners' sugar. Cut into 16 squares.
Title: Sugar-Crusted Chocolate Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 salt
- 1 unsalted butter
- 1/2 unsalted butter
- 2 powdered sugar
- 3/4 powdered sugar
- 2 milk
- 2 vanilla
- 1 granulated sugar
- 1
- 1/2
Instructions:
1. In food proceessor, pulse flour, cocoa, and salt. Add all butter and process until sandy, about 3 minutes. Add all powdered sugar, milk, and vanilla, and process until a firm dough forms.
2. Transfer dough to 2 sheets of plastic wrap and form into two 7" logs, about 1 1/2" thick. Wrap in plastic and refrigerate until very firm, at least 4 hours or overnight.
3. Preheat oven to 350 degrees. Position racks in upper and lower thirds of oven.
4. Line 2 large baking sheets with parchment paper.
5. Beat egg white in a small bowl.
6. Sprinkle granulated sugar in a 7" square on a sheet of wax paper.
7. Brush the cookie logs with the egg white and roll them in the sugar, pressing to help sugar adhere. Cut logs into 1/4" slices and place on baking sheets about 1/2" apart. Bake cookies for about 20 minutes, until just firm to touch; shift the sheets from top to bottom and front to back of oven hafway through for eveb baking. Transfer baking sheets to racks to cool. Store cookies in airtight container for up to 2 weeks.
Title: Orange Carrot Cake I
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 coconut
- 2 1/2 baking soda
- 1 salt
- 2 1/2 cinnamon
- 2 carrots
- 1 1/4 vanilla
- 2 orange zest
- 1 eggs
- 3 mandarin oranges
- 1 powdered sugar
- 3 cream cheese
- 1 butter
- 2 margarine
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 13 x 9 x 2 inch baking pan.
3. Lightly spoon flour into measuring cup; level off with a knife.
4. In a large bowl, combine all cake ingredients until moistened (do not drain oranges); beat 2 minutes at high speed with mixer.
5. Pour batter into greased pan.
6. Bake in preheated oven for 45-55 minutes or until toothpick inserted comes out clean; cool completely.
7. Prepare frosting in a large bowl; mix all ingredients except nuts; beat until smooth.
8. Spread over cooled cake.
9. Sprinkle nuts on top of frosting.
10. Store cake in refrigerator.
Title: Apple Doodles
Ingredients:
- 2/3 butter
- 1 shortening
- 1 sugar
- 1 egg
- 2 vanilla extract
- 2 1/4 all-purpose flour
- 1 cinnamon
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 3/4 tart apple
- walnuts
Instructions:
1. Cream shortening and sugar until light and fluffy.
2. Combine the flour, cinnamon, baking powder, baking soda and salt; stir into the creamed mixture.
3. Stir in the apple and walnuts if desired.
4. Drop by heaping teaspoonfuls onto lightly greased baking sheets.
5. Bake at 375°F for 13-15 minutes or until golden brown.
6. Remove to wire wracks to cool.
Title: Chocolate Mousse Cake - Amaretto Saronno
Ingredients:
- 6 amaretto di saronno liqueur
- 18 unflavored gelatin
- 1/2 water
- 1/2 sugar
- 1/4 milk
- 4 heavy cream
- 1/3 ladyfingers
- 2
- 4
- 1
- 2
Instructions:
1. Melt chocolate in double boiler. Dip botton half of almonds into chocolate. Place on wax paper to cool.
2. Gradually stir amaretto into remaining chocolate. Set aside.
3. In sauce pan, combine gelatin and water.
4. Stir in egg yolks, sugar and milk. Stir over low ehat until mixture thickens slightly and coats a metal spoon. Chill until mixture mounds.
5. Fold in egg whites. Remove 1 cup of the whipped cream and set aside for decorating.
6. Fold remaining cream mixture into chocolate mixture. Chill until mixture mounds.
7. Line the bottom and sides of an ungreased 9 inch spring form pan with ladyfingers. Pour in chocolate mixture. Chill until firm.
8. When ready to serve, remove sides of pan and pipe rosettes of reserved cream around outter edge of cake. Press chocolate almonds into each rosette. Chill until ready to serve.
Title: Mickie's Devil's Food Cookies
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 margarine
- 1 brown sugar
- 1 egg
- 2 vanilla
- 3/4 sour cream
- 1/2 walnuts
- 1/2
Instructions:
1. Sift together flour, baking soda and salt.
2. Cream together butter and sugar.
3. Add egg; beat well.
4. Blend in vanilla and cooled chocolate.
5. Add dry ingredients alternately with the sour cream to chocolate mixture.
6. Stir in walnuts and mini chocolate chips if you're a real chocoholic.
7. Drop by heaping teaspoonfuls, about 2" apart, on greased baking sheets.
8. Bake 350°F oven 10 minutes or until no imprint remains when lightly touched with finger.
9. Remove to racks and cool.
10. Frost with chocolate icing of your choice.
Title: Pumpkin Bread Pudding with Pecans
Ingredients:
- 1 baguette
- 1 pecans
- 2 1/2 half-and-half
- 3/4 pumpkin puree
- 1 1/4 sugar
- 1/2 brown sugar
- 5 eggs
- 1 pure vanilla extract
- 2 cinnamon
- 1 ginger
- 1 crystallized ginger
- 1/2 nutmeg
- 1/2 allspice
Instructions:
1. Line a 10-inch springform pan with foil. Place diced bread and toasted pecans in foil-lined pan, mix, and set aside.
2. In a medium-size bowl, mix half-and-half, pumpkin, and 3/4 cup sugar.
3. Add brown sugar, eggs, vanilla, cinnamon, ground and crystallized ginger, nutmeg, and allspice. Pour over the bread and mix well.
4. Let stand for about 20 minutes, while preheating oven to 350.
5. Mix again before placing in oven.
6. Bake for 45 minutes, or until a knife inserted in the center comes out clean To serve, slice pudding into individual servings.
7. Sprinkle each with about 2 teaspoons of sugar and caramelize the sugar with a propane torch.
8. If you do not have a torch available, serve warm with softly whipped cream.