Author: Crystal

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Fig and White Chocolate Bread Pudding with Bourbon Caramel

Close up of a scoop of fig white chocolate bread pudding with a scoop of ice cream and mint leaves and caramel drizzle on a plate

Tis the season for figs! This fig and white chocolate bread pudding with a hint of espresso and a drizzle of bourbon caramel is a delicious dessert for holiday gatherings!

Figs remind me a lot of my dad. We would eat Fig Newtons faithfully. It was our guilty pleasure! (Or maybe not since figs are healthy?) Bread pudding is another important thing in my life, so why not put the two together!

Overhead shot of 3 servings of fig white chocolate bread pudding with vanilla ice cream and caramel drizzle

How to make bread pudding

Bread pudding is a fool proof recipe…something that you do not have to be a professional baker to execute. Old bread is cubed, soaked in an egg and milk mixture, and baked until fluffy. Serve it up with some ice cream and you’ve got a yummy dessert in about an hour and a half!

Mixing bowl with cubed bread, figs, and white chocolate chips
Day old bread is cubed, and mixed with toppings of your choice
Mixing bowl of milk and egg mixture for bread pudding
Milk and egg mixture is mixed separately
Cubed bread in a baking dish for bread pudding
Pour the mixture over the cubed bread in baking dish and let soak

Type of bread to use for bread pudding

It’s best to use bread on the sweeter side for bread pudding since this is a dessert. By “sweet”, I really mean to stay away from the savory breads. One rule to go by is to use a bread that you would use for french toast. 

I prefer to use challah or brioche, but have used white bread in a pinch. The final product isn’t as good with white bread, but it gets the job done. 

Why should I use old bread for bread pudding?

The cubed bread will soak in the milk and egg mixture for some time, which will make the bread pretty soggy if it’s fresher and soft. Using bread that is drier (aka, older) is much better to use. The bread will still soak up the milk, without the bread turning into a pile of mush. 

When I know ahead of time that I’ll be making a batch of bread pudding, I cube the bread and leave it on the counter top at least a day before baking. Or, you can lightly toast the bread in the oven if it’s a last minute idea. Cool completely before soaking. 

Soaking the bread

I took a shortcut with this recipe by soaking the bread cubes for 15 minutes right before baking.  However, you can prep this a few hours ahead of time. Follow all the steps in the recipe card, tightly cover the pan with plastic wrap, and refrigerate until ready to bake. 

How do I know my bread has finished baking?

Bread pudding does not bake the same way as cakes and cupcakes. Using the “clean toothpick” method is not ideal here, since there should still be some moisture once finished. 

The top layer will be lightly toasted once baked. The bread pudding will jiggle a bit when lightly shaking the pan. If you lightly press the top, it should be slightly springy.

Which figs should I use for this recipe?

Depending on where you live, fresh figs may be hard to find. I used dried mission figs for mine, but definitely use fresh if you can! Dried figs can be found in the same aisle as raisins in your local grocery store. 

How to make caramel sauce from scratch

Homemade caramel sauce may seem a bit daunting to execute. Here’s a fool-proof way to make it, with a few simple ingredients!

In a small pot, pour the granulated sugar into a pile. Keep the sugar more towards the center if you can. 

Next, add the water by slowly pouring it along the inside edges of the pot to surround the sugar. Do not stir this together just yet.

Sugar in a pot to make caramel sauce
Add the sugar into a small sauce pot
Water and sugar in a small sauce pot for caramel sauce
Pour the water along the edge of the pot to surround the sugar.

Now it’s time to cook! Heat the pot on medium heat, still no stirring. Eventually, the pile of sugar will dissolve into the water. The liquid should lightly simmer, causing the sugar to melt and eventually caramelize. 

Over a 5-7 minute time span, the liquid will go from clear to light brown in color. Once it’s the light brown shade, give the liquid a quick stir with a wooden spoon and take the pot off of the heat. Now it’s time to turn this into a nice buttery sauce!

Water and sugar simmering for caramel sauce
Simmer on medium heat for 5-7 minutes, without stirring.
Sugar and water caramelizing in a small sauce pot
The sugar will turn light brown in color.
Sugar and water caramelizing in a small sauce pot
Once the sugar water gets this color, give it a quick stir and take off the heat.

The residual heat from the hot pot will continue to cook the caramel, so adding the cold ingredients will slow down the cooking. Add in the cold butter and heavy cream, but be cautious because there will be A LOT of steam! Stir the ingredients until fully combined. 

Butter added to caramelized sugar and water to make caramel sauce
Add cold butter to slow down the cooking.
Heavy cream poured into a sauce pot of caramel sauce
Slowly pour in heavy cream and stir. Watch out for lots of steam!!!
Spoonful of homemade caramel sauce
Add additional flavorings if you prefer!

Additional flavorings can be added here. I’ve added vanilla extract and bourbon for this recipe. 

Once incorporated, immediately transfer the sauce into a heat proof container so it no longer cooks. Congrats! You’ve just made homemade caramel sauce!

Storage:

The caramel sauce will last 2 weeks in the fridge in an airtight container. The sauce can be reheated in the microwave when ready to use. 

Variations to the fig and white chocolate bread pudding recipe

I’ve added a bit of espresso to this recipe. This can be completely omitted, or replaced with decaf coffee.

Any milk that you have on hand will work for the bread pudding. I always have whole or 2% milk on hand, and use those interchangeably.

The caramel sauce contains bourbon, which can also be omitted. 

Close up of a scoop of fig white chocolate bread pudding with a scoop of ice cream and mint leaves and caramel drizzle on a plate

What to serve with bread pudding

The best toppings for a scoop of warm bread pudding is either a dollop of whipped cream or a scoop of ice cream! The slight heat will slowly melt the toppings, making it nice and ooey and gooey, like eating a warm brownie a la mode. And of course, the caramel sauce is another great addition!

I’d love your feedback if you get to make this recipe! Drop a comment and a rating, and tag me on Instagram. I’m sure you’ll also love my No-bake Apple Butter Cheesecake with a spiced graham cracker crust!

Close up of a scoop of fig white chocolate bread pudding with a scoop of ice cream and mint leaves and caramel drizzle on a plate
Print Recipe

Fig and White Chocolate Bread Pudding with Bourbon Caramel Sauce

A bread pudding with figs, white chocolate, and a hint of espresso drizzled with bourbon caramel is the perfect sweet treat!
Prep Time5 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: bourbon, bread pudding, breakfast, caramel, chocolate, coffee, dessert, espresso, figs, white chocolate
Servings: 9 servings
Author: Crystal

Equipment

  • 9×13 or square baking dish
  • Large bowl
  • Whisk
  • cutting board and knife
  • small sauce pot
  • wooden spoon

Ingredients

Fig and white chocolate bread pudding

  • 1 pound day old bread see notes
  • 1 cup white chocolate chips
  • 7 ounces figs dried or fresh
  • 3 eggs
  • ½ cup granulated sugar
  • 2 ½ cups milk
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon espresso powder or 2 shots of cold espresso
  • 2 tablespoons unsalted butter melted

Bourbon caramel sauce

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tablespoon unsalted butter cold
  • ¼ cup heavy cream cold
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract

Instructions

Bread pudding

  • Spray a 9×13 or square baking dish with pan spray.
  • Cut the bread into large cubes and add to a large bowl. Add the diced figs and white chocolate chips. Lightly toss to combine and pour into the baking dish. Set aside.
  • In the same bowl, whisk together the eggs and sugar until combined. Add in remaining ingredients and thoroughly mix with the whisk.
  • Slowly pour the milk mixture into the baking dish over the bread to soak for 15 minutes.
  • While the bread is soaking, turn on your oven and heat to 350 degrees. After the 15 minutes of soaking, bake the bread pudding for 40-45 minutes.
  • Remove from the oven and let it cool for 10 minutes before serving.
  • Top with a scoop of ice cream or dollop of whipped cream, and a drizzle of bourbon caramel.

Caramel sauce

  • Pour the sugar into the middle of a small cold pot.
  • Pour the water along the insides of the pot, so that the water surrounds the sugar.
  • Put the pot on the stove onto medium heat.
  • Let the sugar slowly dissolve with the water, without stirring. Eventually, all of the sugar will be dissolved and will slowly simmer. After 5-7 minutes the mixture will turn into a light brown color.
  • Once the mixture is light brown, lightly swirl the mixture with a wooden spoon for 10 more seconds.
  • Remove the pot from the heat. Add in the butter and quickly stir to incorporate. The butter will create steam, so be cautious to not burn yourself.
  • Slowly add in the heavy cream, stirring to incorporate and being cautious of the steam.
  • Stir in the remaining ingredients, and pour into a heat safe container to stop the cooking process.
Posted on

Easy Cinnamon Roll Pancakes with Vanilla Icing

Side shot of a stack of cinnamon roll pancakes with a bite to the side

If you’re in the mood for cinnamon rolls, but don’t have the time or skill to make it, Cinnamon Roll Pancakes with a Vanilla Icing will be the perfect fix!

I’ve mentioned it before….I am NOT a baker! A lot of the recipes you’ll find on my site are definitely for the novice bakers like myself. I may (or may not) tackles homemade cinnamon rolls one day. But in the meantime, these cinnamon roll pancakes will do the job!

Overhead shot of a stack of cinnamon roll pancakes

What makes these pancakes, cinnamon roll pancakes???

I added a cream cheese swirl into my classic buttermilk pancake recipe while it’s cooking. Spread the thick vanilla glaze on the warm pancakes once finished. So all the components of a cinnamon roll are there, but in the ease of making a batch of pancakes!!!

How do I make pancakes?

Lucky for you, I have a step-by-step guide for making an awesome batch of pancakes. This ranges from putting together the batter itself, to cooking, and even storage!

The guide can be found here, along with another one of my yummy pancake recipes! (Hint: they’re red!)

Close up of a bite of cinnamon roll pancakes

How to make the cream cheese filling

It’s pretty simple to make any cream cheese filling! Softened cream cheese is whipped until smooth, then any flavoring of choice gets added and whipped as well. However, with this recipe, a little pancake batter gets mixed in as well. Why???

If the whipped cream cheese gets directly swirled into the pancake batter while it’s cooking, it oozes out a bit from the heat melting the cheese. While it’s still delicious, it may be a bit of a mess. Adding a little pancake batter helps the filling to also become a batter,  keeping the pancake held together. 

How to add the cream cheese filling to the cinnamon roll pancakes

Once the cream cheese mixture is put together, it gets scooped into a piping bag to squeeze into the pancakes while cooking. There is a little trick I like to use to make it easier to get the filling into the bag without making a huge mess, which also frees up one of my hands.

Place the piping bag into a cup, with the opened end of the bag facing up. Next, take the ends of the bag and fold it over the entire lip of the cup. This will keep the bag open so the filling can be put in with ease!

Overhead shot of cinnamon roll pancakes with a bite to the side and a cup of coffee

I don’t have a piping bag. What should I use as a replacement?

Also, piping bags are something that everyone does not readily have available at home, including myself. Don’t stress! I know there’s at least a sandwich baggie available!

Still follow the steps above of placing the bag in the cup to fill. Once filled, close the bag by either tying the opened end into a knot (or with the zipper if using that type of baggie.) Then snip a small corner of the bag. You’ll still be able to pipe the cream cheese filling into the pancakes like a pro!

My cinnamon roll pancakes with vanilla icing may or may not be your go-to when there’s a cinnamon roll craving in your home. I’d love to see your creation by tagging me on Instagram if you get a chance to make it! Don’t forget to also leave a review!!!

Sooooo, you’re in the mood for pancakes. Well, you should check out these recipes for Classic Buttermilk Pancakes, Red Velvet Pancakes with Cream Cheese Topping, and Lemon Ricotta Pancakes!

Stack of cinnamon roll pancakes
Print Recipe
5 from 7 votes

Cinnamon Roll Pancakes with Vanilla Icing

Fluffy cinnamon roll inspired pancakes spread with a thick vanilla icing!
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, cinnamon, cinnamon roll, easy dessert, glaze, pancakes, roll, vanilla, vanilla glaze
Servings: 8 pancakes
Author: Crystal

Equipment

  • Griddle or cast iron skillet
  • Mixing bowls
  • Whisk
  • Handheld mixer with whip attachment
  • Measuring cup
  • Piping bag (see notes above)

Ingredients

Cinnamon Roll Pancake

  • 1 cup all purpose flour
  • ½ teaspoon kosher salt
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg
  • 3 tablespoons melted butter
  • ½ cup cream cheese softened
  • 2 tablespoons ground cinnamon
  • 2 tablespoons dark brown sugar
  • olive oil or butter for cooking

Vanilla Icing

  • 2 cup powdered sugar
  • 2 tablespoon melted butter
  • 2 tablespoon milk
  • 2 teaspoon vanilla extract

Instructions

Cinnamon Roll Pancakes

  • Preheat a griddle or cast iron pan on a stove to the setting above it’s lowest setting.
  • While the griddle is heating, In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda. Set aside.
  • In a small bowl, whisk together the egg and milk.
  • Pour the milk mixture in with the flour mixture. Gently whisk for about a minute to combine. Batter should be slightly lumpy and thick.
  • In a separate bowl, whip the cream cheese with a mixer on low for 1 minute, or until smooth.
  • Add cinnamon, brown sugar, and a half cup of the pancake batter. Whip on low for an additional minute, or until thoroughly combined.
  • Scoop the cream cheese mixture into a piping bag. Cut off a small corner of the tip of the piping bag. Set aside.
  • Add the melted butter to the mixture. Stir to incorporate.
  • Heat a small amount of butter or oil in the griddle, just enough to coat the surface.
  • Pour a little under a quarter cup of the pancake mixture onto the griddle. Spread out the mixture to make pancakes a little thinner and rounder. If cooking multiple pancakes at a time, be sure to keep them at least an inch apart.
  • Immediately pipe the cream cheese mixture into the uncooked pancakes by gently squeezing the middle of the piping bag. The mixture can either be added in zigzags or swirls.
  • Cook pancakes for 3-4 minutes on it’s first side. The uncooked side will create little holes and look a little dry. Once it’s at that point, flip and cook for 1 more minute.
  • Drizzle the warm pancakes with the vanilla glaze.

Vanilla Icing

  • Combine all ingredients in a small bowl with a whisk. Set aside until ready to serve.

Notes

Light brown sugar can be replaced for dark brown sugar.
If you do not have a piping bag, see the notes above. 
Posted on

Five Spice Braised Beef Short Ribs with Creamy Slaw

Overhead shot of a plate of braised short ribs on a bed of slaw and rice

If you’re looking for a simple and yummy way to cook up a batch of beef short ribs, look no further! My five spice braised beef short ribs paired with a creamy Asian-inspired slaw will more than meet your expectations.

The build up of flavors with these braised beef short ribs are amazing! The short ribs are seasoned with Chinese five spice powder and slowly cooked in the oven with a seasoned beef broth. While they’re cooking, an Asian-inspired slaw is put together, which eventually gets served with the nice tender short ribs and lots of sauce!

Overhead shot of braised beef short ribs with a side of slaw and rice

How to make braised beef short ribs

Cooking up a batch of tender braised beef short ribs is definitely intimidating in the beginning. But I promise you it’s not as bad as you think! It’s a lot of small steps to braising them, but all these small steps are damn near foolproof.

A quick breakdown to braised beef short ribs is:

  1. Season the short ribs and lightly coat in flour
  2. Sear each side of the short ribs in hot oil, remove the meat and set aside
  3. Add veggies to the same pan for a minute or two.
  4. Deglaze the pan with wine and broth.
  5. Add any additional seasonings and herbs, then add the seared short ribs
  6. Cover and bake for a couple of hours

What pan to use to braise

When it comes to braising, it’s best to use a pan that can be used on the stovetop and in the oven. This is mostly for saving a dish, and to keep all the flavors in one pot.

If you do not have a pan that works for both the stove and oven, no worries! As long as you have an oven safe dish, you can still execute the braised aspect of the dish.

Once the meat is seared, place it into an oven safe dish. Continue with the steps of cooking the veggies and adding the stock, then pour it over the meat into the same dish. Cover the pan tightly with aluminum foil and bake as instructed!

Bone-in vs boneless beef short ribs

If you look at the ingredients, you may notice that I did not list if you should use bone-in or boneless short ribs. That’s because it’s your preference!

The main difference between using one or the other will be cook time. If you use boneless, cook the short ribs for 2 hours. With bone-in it can cook for 15 minutes less. 

Close up of braised beef short ribs

What is Chinese Five Spice???

Chinese five spice powder is a seasoning blend that’s often used in Chinese cuisine. In case you haven’t figured it out, it consists of…..5 spices. 

  • Chinese cinnamon
  • Anise
  • Cloves
  • Fennel seeds
  • Ginger

The last ingredient can sometimes vary, but overall this is what it’ll consist of. 

Chinese five spice can be found in the international aisle of your grocery store, or at any Asian supplier.

While this is a simple recipe, there are some modifications that can be made for those with dietary restrictions. 

Braised beef short rib modifications

Alcohol free 

Once the veggies are sauteed, I deglaze the pan with some red wine, which can be completely omitted. This can instead be deglazed with the beef stock.

Rice wine vinegar replacement

Rice wine vinegar, used in both the short rib broth and the slaw, may be hard to get your hands on. Or it may be something that you do not use often, and you don’t want to spend the money on it, which is understood.  Apple cider vinegar is more readily available, and a good sub for rice wine vinegar.

Gluten free

The short ribs are lightly coated in all purpose flour, which can be omitted to make it gluten free.

There is also a splash of soy sauce, which contains gluten as well. This can either be omitted, or replaced with a tamari soy sauce, which is gluten free!

Close up shot of braised beef short ribs

Creamy slaw modifications

Chili garlic sauce substitute

I spiced up the creamy slaw with a spoonful of chili garlic sauce. If spice isn’t your thing, the amount can either be reduced or omitted. 

Or, if you can not find any chili garlic sauce, it can be swapped out for sriracha, or a couple of dashes of cayenne pepper. 

Omit sugar

To make this a sugar-free slaw, omit the granulated sugar.

Mayonnaise substitution

To make a lighter version of the creamy slaw, the mayonnaise can be replaced with greek yogurt!

Close up of a creamy slaw with braised beef short ribs in the background

What to serve with the five spiced braised beef short ribs

Aside from the creamy slaw, I like to serve the short ribs on a bed of steamed rice. You’re gonna need something to soak up all dat sauce!!!

If you’re trying to take things up a notch and be fake fancy, garnish the plated dish with some sliced scallions and toasted sesame seeds!

You’ll definitely want to save this recipe! If you get to make it, I’d love it if you left a review! Happy eating!!!

Plate of braised beef short ribs with rice and slaw

If you’re looking for another great recipe involving lots of gravy, check out these Smothered Hamburger Steaks with Mushroom and Onion Gravy!

Overhead close up of braised short ribs with a bowl of creamy slaw
Print Recipe
5 from 8 votes

5 Spice Braised Short Ribs with Creamy Asian-Inspired Slaw

Short ribs are seasoned with Chinese 5 Spice, slowly braised until tender, and served with a creamy slaw!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: American, Chinese
Keyword: asian, braised, chinese, entree, gravy, short ribs, slaw
Author: Crystal

Equipment

  • Small mixing bowl
  • 4 quart oven safe pot or skillet with a lid
  • Tongs
  • knife and cutting board

Ingredients

Braised Short Ribs

  • 1 ½ – 2 pounds short ribs 4 pieces total
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon Chinese 5 spice powder
  • ½ cup all purpose flour
  • 2 tablespoons canola oil
  • ¼ cup carrot rough chopped
  • ¼ cup white onion rough chopped
  • 6 garlic cloves peeled and crushed
  • 2 tablespoons tomato paste
  • ¼ cup red wine
  • 3 cup beef stock
  • ¼ cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh grated ginger
  • 1 bay leaf
  • sprig of thyme
  • cooked rice for serving
  • 1 teaspoon toasted sesame seeds for garnish
  • sliced scallions for garnish

Creamy Slaw

  • ½ cup mayonnaise
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon granulated sugar
  • 1 ½ teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 scallions sliced
  • 1 teaspoon chili garlic sauce
  • 1 garlic clove grated
  • ¼ cup grated carrots
  • ½ pound napa cabbbage shredded

Instructions

Braised Short Ribs

  • Preheat your oven to 375 degrees.
  • In a small bowl, mix together the kosher salt, black pepper, and Chinese five spice.
  • With a paper towel, pat the short ribs dry. Sprinkle all sides of the short ribs with the mixed seasoning.
  • Add the flour into another small bowl. Individually toss the seasoned short ribs in the flour to coat. Remove the short rib, lightly shaking off any excess flour. Set the floured short ribs aside.
  • Heat canola oil in a 4 quart oven safe pot or skillet to medium heat.
  • Once the oil is heated, carefully place each short rib. Sear on all sides for 1 minute per side. Once all sides are seared, remove the short ribs onto a plate and set aside.
  • In the same pan, add the chopped carrots, onions, and garlic. Cook for 2 minutes, stirring occasionally.
  • Add the tomato paste in with the veggies and cook for 1 minute while stirring.
  • Pour in the red wine while stirring the veggies. Cook for 30 seconds.
  • Pour in the beef stock, rice wine vinegar, ginger, soy sauce, bay leaf, and thyme. Stir to combine. Simmer for 1 minute.
  • Add the seared short ribs into the liquid. Cover with a tight fitting lid.
  • Bake for 1 hour 45 minutes to 2 hours, until tender.
  • Once baked, carefully remove the lid to prevent burns from the steam.
  • Remove the bay leaf and thyme stems from the sauce.
  • Serve with the creamy slaw and steamed rice, garnishing with sesame seeds and scallions.

Creamy Slaw

  • In a medium bowl, thoroughly mix together all ingredients excluding the shredded cabbage.
  • Toss the cabbage into the mayonnaise mixture.
  • Refrigerate until ready to serve.

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