A traditional Mexican bread pudding made around Easter/Lent. It should really use piloncillo, a type of sugar shaped like a cone, but dark brown sugar can be used instead if you can’t find this. It uses cheese! The type of cheese is up to you – some suggest Monterey Jack while others use cheddar. Cheese tends to be more of a savoury ingredient, but there are some well known pairings in desserts – cheesecake, cheese and apples and cheese and biscuits. I used cheddar for this because it was all I could find. With hindsight, this may have been a bad choice – the taste was… interesting. This had a marmite type response with everyone who tried it – they either loved it or hated it. Good to try for Easter but not one I’d try again.
This is the USA’s version of a British bread and butter pudding. Originally made in New Orleans, it’s made with bananas baked in custard and is served with a rum caramel sauce.
You can use any type of bread – I used a French stick but in searching for recipes, I found versions which used Italian panettone, croissants and brioche.
Mini loaves filled with poppy seeds and topped with lemon frosting and lemon meringue sprinkles. Makes 3 mini loaves (and one cupcake). I picked up the sprinkles from Tesco, but you can get them from most supermarkets.
Less than a month until Halloween means furiously cramming pumpkins into everything I bake. This light bread i speckled with raisins and has swirls of cream cheese running through.
Canned pumpkin isn’t the easiest thing to find in the UK, but Tesco sell it in the American imports section near the Lucky Charms.
Almonds, nuts and cherries make this bread good as a (fairly) healthy snack. You can leave off the icing sugar for an even bigger health kick.
With Easter approaching and a hatred of Simnel cake, I wanted to try something unusual. The rum in this goes well with the stickiness of the ginger cake, though you could leave it out.