P: (306) 543-2665
2171-B Lorne Street
Regina SK
S4P 2M6

P: (306) 543-2665 2171-B Lorne Street Regina SK S4P 2M6


Pumpkin Bread Pudding

Yield: 12 servings


  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (105g) granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 4 large eggs
  • large egg yolks
  • 1 1/2 cups half and half
  • 1 cup whole milk
  • (15 oz) can pumpkin
  • 1 tsp vanilla extract
  • 1 (16 oz) loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
  • Salted caramel sauce, for serving (see footnotes for recipe)
  • 1/2 cup toasted pecans, chopped, for serving
  • Sweetened whipped cream, for serving


  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


  • 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


  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.

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