Vanilla or White Chocolate Breading Pudding Recipe for 2

Again with Valentine's Day right around the corner, this is an excellent idea for a great classic - bread pudding.  Since I can't eat chocolate, I tweaked the recipe that my husband loved, Chocolate-Bread-Pudding-For-Two and came up with something I could enjoy as well!

Try some of the variations such as vanilla and dried apricot bread pudding - or experiment with various liqueurs such as Grand Marnier or amaretto - use almond extract instead of vanilla or use dried orange peel along with the Grand Marnier for delicious variations.  Still yet, try dried blueberries and vanilla - just soak the dried blueberries and drain before using.  There are so many possibilities I think I will be making this dessert for quite some time!

This recipe is a bit different in that it toasts the bread cubes before assembling the pudding - it really did seem to make it a better pudding for the toasting.  Also experiment with the bread - sweet breads are good but equally good are French bread cubes and even bagel cubes! 

Whatever way you try bread pudding though, it is always a hit - and there are many variations as well with caramel sauces and whiskey sauces, etc.  You can experiment and experiment and never tire of the dessert!

White-Chocolate-or-Vanilla-Bread-Pudding-for-Two on Hubpages

Bread-Pudding-With-Whiskey-Sauce-Lightened-Recipe

Breakfast Bread Pudding-

Chocolate Bread Pudding Recipe for 2

Most everyone I know loves bread pudding - and most everyone I know loves chocolate! So here is a lightened up recipe of a classic dessert - and just in time for Valentine's Day. 

If you need something that is relatively easy to make and also won't blow your diet out of the water, this is the recipe.  The fact that you can make it for 2 without tweaking the recipe and cutting things in half or thirds makes it even nicer.  I love the toasted bread cubes as it really does make a difference in the density or lack of in the bread pudding - also cooking it in a water bath really keeps it moist.

Serve with a dollop of whipped cream or whipped topping and sprinkle a little grated chocolate on top - or use Grand Marnier as the liqueur and then sprinkle a wee bit of dried orange peel on top - delicious!

A great ending to a wonderful meal and you can do much of it ahead.

Chocolate-Bread-Pudding-For-Two on Hubpages

Sweet Potato Cheesecake Recipe

This is probably going to sound 'weird' but combining cheesecake with the words high fiber probably is! Not to worry though  - no one will know! Or they don't have to unless you tell them!!!

I recently was told to go on a high fiber diet and had been searching about for recipes and came across this recipe from a book I had out on library loan.  Unfortunately, I neglected to write down where I found this gem but it is so good.  It combines 2 of my favorite things - sweet potatoes and dried apricots.  I should throw in 3 things because I absolutely love cheesecake.

This little dessert weighs in with 2 grams of fiber as it capitalizes on Fiber One cereal as the crust - but in all truth, you could substitute any other high fiber cereal for the crust or homemade granola - or combine with cereal and nuts for the crust as I often do. 

I think it is marvelous to use these 2 entities together and can still 'delude' myself that I'm eating something healthy which in fact I am! Hope you enjoy it as well.

http://hubpages.com/hub/Sweet-Potato-Cheesecake

Cream Cheese Pie Crust and Tart Recipe

What else to do when the weather turns to snow and sleet and you have a bit of time to spare?  Decided to hit the cookbooks I had on hand (mine and what I have saved in my notebooks) and found this delightful recipe that I think may replace my tried and true pie crust recipe - or at least be an alternative. 

Anything with cream cheese catches my eye when it comes to pastry simply because it seems to hold together very well and be easy to handle - as well as delicious!  This recipe although a bit lengthy really seems to be practical and pretty easy to make though I know a lot of folks like the fail safe method of going to the supermarket, picking up a ready-made crust and calling it a day.  I prefer the challenge of seeing if I can get the pie crust to work and secondly to taste wonderful.  I can't say that I hate seeing the look of pure rapture on people's faces when they taste it and it is delicious! 

At any rate, I think this pie crust will do the job very well for tarts and pies and it is on my list for 'to makes' for Super Bowl Sunday - not sure if I'll use it for a savory pie along the lines of chicken pot pie or if I'll go 'all the way' and make a pecan pie or tart or a fruit pie.  Whatever it is, I think this pie crust will stand up and be counted! 

I especially like that you can refrigerate it for several days and/or freeze for several months.  Enjoy.

http://hubpages.com/hub/Cream-Cheese-Flaky-Pie-Crust

http://hubpages.com/hub/ABSOLUTELY-FOOLPROOF-PIE-CRUST-RECIPE