Scratch-made Desserts Recipe
Bread pudding, banana pudding, strawberry shortcake or cream cheese swirled brownies
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Ingredients
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Bread Pudding (serves 6)
Banana Pudding (serves 6)
Strawberry Shortcake (serves 6)
Cream Cheese Swirled Brownies (one 9x9 pan, serves 9)
Method
Bread Pudding (serves 6)
- 1
Prep and soak
Preheat oven to 350°F (175°C). Butter a 9x13 or similarly sized baking dish. Place the cubed stale bread in a large bowl and sprinkle the optional raisins or dried fruit over top if using.
- 2
Make custard
In a medium saucepan or large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until smooth. If using a saucepan, gently warm the mixture over low heat while whisking — do not boil — until the sugars dissolve, then remove from heat.
- 3
Combine and rest
Pour the warm (or room-temperature) custard over the cubed bread, pressing lightly so the bread soaks up the liquid. Let sit for 15–20 minutes, occasionally pressing bread to submerge pieces.
- 4
Bake
Dot the top of the soaked bread with the melted butter. Transfer to the preheated oven and bake for 35–40 minutes, or until the custard is set (a knife inserted near the center should come out mostly clean) and the top is golden. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- 5
Finish
Remove from oven and let cool 10–15 minutes before serving. Serve warm or at room temperature; optionally drizzle with caramel sauce or dust with powdered sugar.
Banana Pudding (serves 6)
- 6
- 7
Make whipped cream
While pudding chills, whip the cold whipping cream, powdered sugar, and vanilla extract in a chilled bowl with an electric mixer to soft peaks. Fold about 1/3 of the whipped cream into the pudding to lighten it, reserving the rest for topping.
- 8
- 9
Chill and serve
Cover and refrigerate for at least 2 hours to let flavors meld and wafers soften slightly. Serve chilled. For best texture, assemble no more than a day ahead to avoid overly soggy cookies.
Strawberry Shortcake (serves 6)
- 10
Macerate strawberries
Place sliced strawberries in a bowl, sprinkle with 2 tablespoons granulated sugar, stir gently, and let sit at room temperature for 20–30 minutes so berries release juices.
- 11
Make shortcake dough
Preheat oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Cut in the cold cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 12
Form and bake shortcakes
Stir in the cold buttermilk until just combined — do not overmix. Turn the dough onto a lightly floured surface, gently pat to about 3/4-inch thickness, and cut into 6 rounds (or place into a lightly greased 8x8 pan for a shortcake slab). Place rounds on a parchment-lined baking sheet. Brush tops with 2 tablespoons heavy cream and sprinkle coarse sugar if using. Bake for 12–15 minutes until golden brown. Cool on a rack.
- 13
Whip cream and assemble
Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla to soft peaks. Split shortcakes horizontally, spoon macerated strawberries and their juices onto the bottom half, add a dollop of whipped cream, then top with the shortcake crown. Serve immediately.
Cream Cheese Swirled Brownies (one 9x9 pan, serves 9)
- 14
Prep
Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment.
- 15
Make brownie batter
Melt the chopped chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Whisk in the granulated sugar until combined. Add the 2 eggs and 1 teaspoon vanilla, whisking until glossy. Sift in the 3/4 cup flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt; fold just until no streaks of flour remain. Do not overmix.
- 16
Make cream cheese swirl
In a small bowl, beat the softened 4 ounces cream cheese with the 1/4 cup powdered sugar, 1 egg, and 1/2 teaspoon vanilla until smooth and slightly fluffy.
- 17
Assemble and swirl
Spoon about two-thirds of the brownie batter into the prepared pan and spread evenly. Dollop the cream cheese mixture in spoonfuls over the batter. Drop the remaining brownie batter in spoonfuls on top. Use a knife or skewer to swirl the cream cheese into the brownie batter to create a marbled pattern — avoid fully mixing so you keep distinct swirls.
- 18
Bake
Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the chocolate portion comes out with a few moist crumbs (the cream cheese area will be slightly softer). Do not overbake to keep brownies fudgy.
- 19