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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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Peach Tart with Dusted Pistachio, Goat Cheese and Drizzled Honey

Slip Into Fall by Enjoying a Rustic Take on Sweet Georgia Peaches with This Tart Full of Simple, Yet Rich Flavors
September 29, 2015
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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View More: http://rusticwhitephotography.pass.us/waitingonmartha Peach Tart with Pistachio, Goat Cheese and Drizzled HoneyView More: http://rusticwhitephotography.pass.us/waitingonmartha

As you’ll remember, I recently welcomed the season and celebrated a local Georgia flavor with Williams Sonoma and my Creamed Vidalia Onion Bake.  And today I’m reveling in another local flavor, Georga peaches. 

Similar to the vidalia onion bake, this peach tart recipe is incredibly easy to make, and you just can’t beat the mixture of these simple, yet rich flavors.  The sweet peach plays perfectly with the tangy flavor of goat cheese, warm cinnamon, subtle crunch of pistachio and the sticky-sweet honey drizzle on top.  And since I’m big on texture and getting that perfect crispy bite, I take my time when thinly slicing the peaches ensuring the peaches will bake evenly while still maintaining a heavenly-thin crisp crust.

So voila, a oohy-gooey-crispy-peachy treat.  The perfect recipe to reval and enjoy your love of peaches far beyond the summer season.  But be forewarned: these little slices disappear faster than you expect. Enjoy!  Truly, MKR

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Peach & Goat Cheese Tart with Honey Drizzle & Crushed Pistachios
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Prep Time
1 hr 15 min
Cook Time
45 min
Total Time
2 hr
Prep Time
1 hr 15 min
Cook Time
45 min
Total Time
2 hr
Ingredients
  1. 3-4 peaches, skin on thinly sliced
  2. 1 tablespoon cinnamon
  3. 1/4 cup honey
  4. 2 cups crumbled goat cheese
  5. 1/8 cup crushed pistachios
  6. For the crust...
  7. 2 1/2 cups all-purpose flour
  8. 1/4 teaspoon kosher salt
  9. 1/4 cup vegetable shortening, cold
  10. 8 tablespoons butter, cold and cubed
  11. 1/4 cup ice water
Instructions
  1. For the crust...
  2. In a large mixing bowl, sift together the flour and salt. Add the shortening and break it up with your hands or pastry cutter to coat it all up with the flour. Add the cold butter cubes and work it into the flour until the mixture is crumble.
  3. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball and divide the dough in half and flatten it into a disk shape. Wrap each with saran wrap and refrigerate for 60 minutes minimum, 24 hours maximum.
  4. Preheat oven to 350 degrees.
  5. In a large mixing bowl combine peach slices, cinnamon, and half the honey and softly mix to combine. Set aside.
  6. On a floured surface combine the disks and roll out to make a rectangle tart 1/2" thick and place on a piece of parchment paper on a cookie sheet or pan.
  7. Crumble goat cheese on the dough and line peaches on top of the cheese in a row.
  8. Bake until crust is golden brown approximately 35-45 minutes. Remove from oven and drizzle with remaining honey. Let cool to room temperature, sprinkle with pistachios and serve.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White | THIS STORY IS IN COLLABORATION WITH WILLIAMS-SONOMA, A BRAND WE LOVE AND ADORE.  OPINIONS, RECIPE AND IMAGES ARE 100% OUR OWN.

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Punch Bowl Cake

August 6, 2014
Story By: Mandy Kellogg Rye
Filed Under > Food

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Punch Bowl Cake, Waiting On MarthaPunch Bowl Cake, Waiting On Martha

One of my go-to, tried and true, easy breezy, always a crowd pleaser dessert is my mother’s homemade punch bowl cake.  Not only is it a showstopper because of its sheer size, but it really is one of the easier, and if you can believe it, healthier desserts I make.  Easy because you can bake everything from scratch or in a pinch simply buy a lot of the ingredients pre-made.  Healthy-ish because I use angel food cake (the lowest calorie and least amount of sugar cake), a ton of fresh fruit, and you can even sub in lite or sugar free pudding and whip cream.  And show stopping, well because look at it.  It’s a beast.  Which makes it perfect when you’re tasked with making dessert for the party.  And just a thought, but how amazing would this be split up into individual mason jars and tied with a ribbon and spoon!?  I think I know what I’m making for our Labor Day fiesta.  truly, MKR

Punch Bowl Cake
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 3 cups of strawberries, washed and sliced
  2. 2 cans of diced pineapples, drained
  3. 2 Bananas, sliced
  4. 1 Box Instant Vanilla Pudding
  5. 2 Angel Food Cakes (homemade or store bought)
  6. 4 cups Whipped Cream (homemade or store bought)
  7. For the homemade Whipped Cream
  8. 3 cups heavy cream
  9. 3 ounces sugar
  10. A few dashes of vanilla
  11. For the homemade Angel Food Cake (makes 2 cakes)
  12. 2-1/2 cups egg whites (about 18)
  13. 3 cups sugar, divided
  14. 2 cups cake flour
  15. 2-1/2 teaspoons cream of tartar
  16. 2 teaspoons vanilla extract
  17. 1/2 teaspoon almond extract
  18. 1/2 teaspoon salt
Instructions
  1. For the Angel Food Cake (makes 2 cakes)
  2. Place oven rack to the lowest position and preheat oven to 350 degrees.
  3. Sift 1 cup sugar and flour together twice, set aside.
  4. In a large bowl beat egg whites in a large bowl, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually add remaining sugar 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  5. Spoon into two ungreased 10-in. tube pans. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  6. To remove cake run a knife around side and center tube of pan.
  7. For the Whipped Cream
  8. Whip cream, sugar and vanilla together until you have soft peaks
  9. For the Punch Bowl Cake
  10. Prepare the pudding mix per instructions on the package.
  11. Cut 1/4 of the top off each cake.
  12. Place the largest half of the cake on the bottom of your trifle bowl and fill in the center of your cake (where the hole is) with pieces from the top of the cake you cut off. Try to make it as flat and even as possible.
  13. Evenly layer bananas, vanilla pudding, pineapple, strawberries, and whip cream as many times and as high as your punch cake bowl will allow. Make sure you completely cover the cake and fill in the sides with each layer as you go. And make sure to layer the bananas first, this will prevent the cake from getting soggy as it chills.
  14. Place in your refrigerator and let chill for 1-2 hours before serving.
Welcome by Waiting on Martha https://waitingonmartha.com/
*Trifle Bowl HERE.  ||  All images original to Waiting On Martha

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