Recipes

1. Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
2. Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
3. Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
4. Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 – 50 minutes.
5. Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.

Hot Fudge Chocolate Pudding Cake

Yield: 8 servings

Cake

• 1 cup all-purpose flour
• ½ cup sugar
• ¼ cup cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup milk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla

Fudge Sauce

• ½ cup sugar
• ½ cup packed light brown sugar
• 3 tablespoons cocoa powder
• 1¼ cups boiling water

Instructions

1. Preheat oven to 350°. Lightly grease a 9-inch square baking pan. Pre-boil water while preparing cake.
2. Make the cake: Combine the flour, sugar, cocoa powder, baking powder and salt. Add in the milk, butter, and vanilla; whisk until smooth and fairly lump free.
3. Pour the batter into prepared baking pan and spread evenly.
4. Make the sauce: Combine together the sugar, brown sugar, and cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top. DO NOT STIR OR MIX INTO THE BATTER. Allow the water to sit on top.
5. Bake 35 minutes or until the center is almost set. Remove from oven. Allow to cool for 15 minutes.