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Boozy Chocolate Peppermint Bread Pudding

An Irresistible Southern Staple, Perfect for the Holidays!
December 14, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate peppermint bread pudding recipe by @waitingonmartha
Chocolate Peppermint Bread Pudding | Recipe by @waitingonmartha

Chocolate and peppermint is one of my all-time favorite flavor combos.  This should come to no surprise to you if you’ve tried our Chocolate Peppermint Martini, our Chocolate Peppermint Kiss Cupcakes, our Chocolate Candy Cane Popcorn and how could I forget about our Chocolate Peppermint Buttercream Cookie Cake?!  There’s just something about the cool, minty freshness of peppermint paired with smooth, rich chocolate.  

And simply, I’ve also been craving a good bread pudding recently.  When I say good bread pudding, too, clearly I’m talking about decadent, over-the-top bread pudding like this boozy Chocolate Peppermint Bread Pudding here today.  I, in true form, opted for what I consider the best-of-the-best ingredients (it makes such a difference!) and used fluffy, sweet Brioche bread and my new favorite Peppermint Mocha southern cream liqueur.  And because I had my favorite Peppermint Vitality Essential Oil from  The Well Code, on hand (I use it every day for my head and tummy) I was able to infuse the dessert with that extra boost of peppermint without having to buy the store bought sugary crap.

The beauty of bread pudding is all in the baking; it’s actually a simple dish to make, and it’s one that still delivers a gourmet effect when served to a table of hungry brunchers and indulgent desserters alike. The bite-size cubes of sweet bread lightly toast to perfection, giving the dish a crispy crust on the top and around the edges.  That toastiness of that top layer offers the perfect balance to the softness of the soaked gooey bread beneath, sopping up the smooth, creamy peppermint liqueur.  

If boozy bread pudding isn’t on your holiday menu this year, I highly suggest that changes STAT.  And once you try it at home, I’d love to hear how it turned out!  Enjoy!  Truly, MKR

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Boozy Chocolate Peppermint Bread Pudding
Serves 8
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 2 loaves of Brioche Bread, cubed
  2. 1 stick butter, un salted
  3. 4 cups milk
  4. 1 cup heavy cream
  5. 2 cups Jackson Morgan Peppermint Mocha Liqueur
  6. 6 large eggs, beaten
  7. 1 1/4 cups granulated sugar
  8. 3/4 cup unsweetened cocoa powder
  9. 1 teaspoon Vanilla
  10. 1 teaspoon salt
  11. 15 drops of Peppermint Essential Oil (if you're using Peppermint extract only use 2-3 drops)
  12. Powdered Sugar for topping
Instructions
  1. Heat oven to 350 degrees.
  2. Butter/spray a large baking dish and fill it with cubed bread.
  3. In a medium saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; mix in cocoa powder and once completely combined remove from heat.
  4. Add eggs to cooled milk mixture and whisk; pour mixture over bread.
  5. Bake for 30 to 45 minutes, or until custard is set but still wobbly and edges of bread have browned.
  6. Let cool for 10 minutes, sprinkle powdered sugar on the top and serve.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Orange, Pomegranate & Rosemary Sparkling Holiday Gin Punch

A Festive (& Gorgeous) Holiday Sip
December 12, 2016
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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orange, pomegranate and rosemary sparkling holiday gin punch, Waiting On MarthaOrange, pomegranate & rosemary gin punch recipe by @waitingonmarthaOrange, pomegranate & rosemary gin punch recipe by @waitingonmartha

In true holiday form, we’re kicking off this Monday with a festive, cheers-worthy cocktail: our Orange, Pomegranate & Rosemary Gin Punch.  I’ve been on a bit of a gin kick lately, and I think it’s safe to say that this beautiful batch drink is my current favorite way to toast to the season. 

You’ll quickly see how this cocktail recipe became my wintry go-to when you experience the aromatic rosemary paired with the sweet-sour mixture of gin and fresh orange.  It’s warm, spicy, yet fresh.  The pomegranate seeds provide a fun, juicy pop (which very well may be my favorite part of the drink) and thanks to a bottle of champagne (or prosecco), the consistency is both light and bubbly.  

And like our holiday sangria recipe, it’s just as gorgeous as it tastes.  The rich, deep red of the pomegranate seeds, the vibrant orange and fresh green that the rosemary sprigs provide all combine for an inviting glass, and altogether look stunning in a crystal punch bowl.  Cin, cin friends!  Truly, MKR

P.S. For more cocktail inspiration, head over to our Recipe Index. xo 

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Orange, Pomegranate & Rosemary Gin Punch
Serves 6
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Ingredients
  1. 1 bottle champagne or proseco
  2. 8 ounces pomegranate juice
  3. 4 ounces gin
  4. 8 ounces orange juice
  5. 4-6 oranges, thinly sliced
  6. 1 cup pomegranate seeds
  7. 4-6 sprigs of rosemary plus more for garnish
Instructions
  1. Combine all ingredients together in a punch bowl, lightly stir. Add ice to a low ball glass or punch bowl and pour over ice to serve.
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Brown Butter Butternut Squash Ravioli with Mushrooms, Pomegranate, Pumpkin Seeds, & Fried Sage

An under-30 minute meal for the busy nights this holiday season
December 7, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Brown Butter Butternut Squash Ravioli with Fried Sage, Mushrooms, Pomegranate and Pumpkin Seeds Brown Butter Butternut Squash Ravioli with Fried Sage, Mushrooms, Pomegranate and Pumpkin Seeds

It’s the holidays; nobody’s got time for making homemade pasta right now.  Maybe not nobody, but at least I don’t…especially since I haven’t really learned how to make homemade pasta, though it’s on my 2017 to-do list.  But even if you’re not making it from scratch, that’s no reason to skimp on the star of the show.  Fortunately for this recipe, the star of the show isn’t just great, it’s actually store-bought and…gasp, frozen!!  Yes, frozen. I know, I was shocked too, but honestly you’d never be able to tell…it’s that good. 

Along with the pasta being picked from the frozen aisle, another surprise is that today’s recipe is an incredibly easy, under-30 minute meal!  I know what you’re thinking: there’s no way.  But here’s my secret: I used Whole Foods organic frozen butternut squash ravioli, and while those were boiling away, I simply sauted and fried up a few of my favorite seasonal additions: sautéed cremini mushrooms and fried sage with fresh pomegranate seeds, pumpkin seeds, shaved parmesan cheese…all doused in a brown butter sauce (#YUM).  Literally, from prep to plate, we’re talking 20 minutes, 30 tops.

The recipe is simple; cook the ravioli per package directions, and as it’s boiling, saute your mushrooms in a pan with a bit of butter. When cooked, remove the mushrooms and set aside. You’ll use that same pan to fry the sage next (it sounds harder than it is).  Fried sage simply means dropping the sage leaves into a hot pan full of oil and letting them fry for 15 seconds.  

Finally, you’ll want to start on your brown butter sauce.  This step takes about five minutes, and while the butter is browning you can begin plating.  To plate your dish, begin with the cooked raviolis and top with mushrooms and fried sage. After the butter is done browning, drizzle on top.  Next, add your fresh/cold ingredients: pomegranate seeds, pumpkin seeds, shaved parmesan cheese, and salt and pepper to taste.  Garnish with a little fresh sage to add some greenery to the plate.  Voila!  So quick.  So simple.  So good.  Truly, MKR

P.S. A quick tip as you’re plating: the raviolis will get cool faster than your other warm ingredients, so try to time it accordingly. You want those soft raviolis to be warm! 

For more under-30 minute meals, head here. xo

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Butternut Squash Ravioli with Mushrooms, Pomegranate Seeds, Pumpkins Seeds, Fried Sage, Parmesan & Brown Butter
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Ingredients
  1. 1 package frozen Butternut Squash Ravioli
  2. 8 oz. cremini mushrooms
  3. 1 stick butter
  4. 1 cup fresh pomegranate seeds
  5. 1 cup pumpkin seeds
  6. 3-4 tablespoons butter
  7. parmesan cheese, shaved
  8. 2-3 tablespoons cooking oil
  9. Fresh sage leaves (3/4 to fry, 1/4 to garnish)
Instructions
  1. Make ravioli per package directions.
  2. In the meantime, slice cremini mushrooms into 1/4 inch strips and sautee them in a pan with butter.
  3. Remove mushrooms from pan and set aside on a paper towel.
  4. Use the same pan to fry 3/4 of your fresh sage (bring oil to a frying temperature and drop sage in for 30 seconds. Set aside.
  5. Make your brown butter sauce: start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Should take about 5 minutes. You don't want to over-burn it.
  6. Drizzle brown butter onto ravioli, mushrooms and fried sage.
  7. Top with pumpkin seeds, pomegranate, parmesan cheese, salt and pepper.
  8. Garnish with remaining fresh sage.
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Photography, Rustic White for Waiting on Martha

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