My love for pumpkin rolls and bread pudding is the inspiration for this recipe. The flavors of fall spices in the tender pumpkin roll cake and the sweetness of the cream cheese frosting are the beginning of an epic bread pudding. Pumpkin Roll Bread Pudding The pumpkin bread pudding takes on a whole new level of deliciousness when a pumpkin roll cake is cut into cubes, soaked in a decadent pumpkin puree custard, and served with a luscious sauce with a secret ingredient. Bread pudding is often served with a custard sauce of milk, eggs, and vanilla. But listen, Ina Garner skips the hassle and just buys a pint of ice cream instead, brilliant. A little time in the microwave turns ice cream into a luscious, pourable sauce for your pudding. Try it with classic vanilla bean ice cream, or mix it up with coffee ice cream, butter pecan, or your favorite flavor. Whether you want to reveal the secret behind the sauce when you serve it is totally up to you...
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Jumbo Banana Carrot Muffins
Banana Carrot Muffins are a cross between banana bread and carrot cake, with all the cozy ingredients that make this breakfast treat so delightful. Banana Carrot Muffins The recipe for these banana carrot muffins is packed with a full cup of bananas and 2 cups of shredded carrots, enhanced with brown sugar and a tiny bit of cinnamon and cardamom, yielding a light, fluffy and moist muffin. I love muffins of any kind for grabbing a quick snack on the go, and when they have healthy ingredients, it is a bonus. We have been enjoying these Banana Carrot Muffins for breakfast each morning since I made them. With the weather getting cooler, I think they would be a warm, cozy accompaniment to a cup of tea in the afternoon. These Banana Carrot Muffins are delicious out of the oven or reheated after freezing.
