Apple- Pie -Bread- Pudding

Apple Pie Bread Pudding

INGREDIENTS :

8 cups bread, cubed
3 medium apples, peeled, cored and chopped
4 eggs
1 cup vanilla yogurt
1 cup milk
2 tsp cinnamon, divided
½ tsp nutmeg
½ c sugar + 2 Tbsp
½ cup raisins

Sauce:

1 cup Unsalted Butter
1 cup Heavy Cream
1 cup Brown Sugar

INSTRUCTIONS :

Preheat oven to 350°.

Spray a 9×13 baking dish with cooking spray.

In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.

Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.

In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.

Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.

While the bread pudding is baking, make the caramel sauce.

In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.

Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.

* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.

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Bailey’s -Irish- Cream -Mini- Cheesecakes

Bailey’s Irish Cream Mini Cheesecakes

Ingredients

For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:

16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
4 Tablespoons Bailey’s Irish Cream
1 1/4 teaspoon vanilla extract
5 ounces semi-sweet chocolate, melted and cooled slightly

For the ganache glaze;

4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
1 1/2 teaspoons light corn syrup

Directions

Preheat oven to 350F.

Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.

In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla.

Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.

Bake for 24-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze…

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