Warm Desserts for Cold Nights

Cooking Light

Warm Desserts for Cold Nights

For a rich, creamy dessert that's great straight from the oven, try these easy bread puddings.

When you need a dessert that will please holiday guests of all ages, consider bread pudding. Assemble it ahead of time, refrigerate, and then pop it in the oven just before dinner. By the time you're ready for dessert, the bread pudding will be at its best -- steaming hot, fresh from the oven. Nothing could be simpler.

The classic combination of bread, milk, eggs, and sugar lends itself to an assortment of flavors. You can stick with traditional raisins and cinnamon, as in the New Orleans Bread Pudding with Bourbon Sauce. Or try more exotic cardamom and rose-flower water in Indian Bread Pudding with Cardamom Sauce. Chocolate-Hazelnut Bread Pudding has nutty crunch and rich flavor, while Blueberry Bread Puddings with Lemon Curd are a fruity, tangy offering. Mix and match sauces and bread puddings to suite your taste -- whether it be for something sweet, tangy, or creamy.

New Orleans Bread Pudding with Bourbon Sauce

Blueberry Bread Puddings with Lemon Curd

Cinnamon Bread Puddings with Caramel Syrup

Indian Bread Pudding with Cardamom Sauce

Capirotada (Mexican Bread Pudding)

Pumpkin Bread Pudding

Chocolate-Hazelnut Bread Pudding

Jean Patterson is a freelance food writer based in Pasadena, California. Her work also appears in Bon Appetit, Vegetarian Times, and the Los Angeles Times.

"Warm Desserts for Cold Nights"
Copyright 2002 by Cooking Light
Originally published in Cooking Light, November 2002.

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