Food blogger extraordinaire Peabody Johanson shares her love of dessert with her new cookbook Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts which includes this ultra-decadent Honey Buns Bread Pudding.
I’m so excited to share this brand new cookbook with you today, authored by my pal Peabody, veteran blogger of (and by veteran I mean a 15 year tenure of blogging!). I’ve always admired the recipes on her blog and felt a kinship for her love of nostalgic treats. She uses them to inspire other, bigger, better desserts, just like the book cover says!
When I saw the Honey Buns Bread Pudding recipe on page 22, well. Pure nostalgia. Aptly from the “Inner Child” chapter in the book, it brought back a host of childhood memories, all of them warm and happy.
Honey Bun pastries are pretty darn good on their own (Duchess brand is yeasty and perfect) but Honey Buns Bread Pudding? I was intrigued.
Preparing the recipe was easy with Peabody’s instructions, and I’m happy to say that this bread pudding delivered on all fronts. The baked pudding was custardy and fluffy, and a scratch-made honey caramel sauce drizzled on top really made this an ooey-gooey home run!
I’ve been enjoying this cookbook so much, and I think it would make a wonderful Christmas gift for your favorite dessert-lover. Or, if you’re considering this for your own shelf, there’s a chapter on holiday baking, which would really be useful right now!
This recipe is easy to love, and so is With chapters like Inner Child, Candy Crush, and Cereal Killer (think Fruity Pebbles Crumb Cake), how could you not? You can find it right now at book stores and on . You can also read a little more about what’s inside the book on Peabody’s blog,
Enjoy!
Yields about 8 servings
Recipe from Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts
by Peabody Johanson
(Page Street Publishing, 2020)
2 large eggs
1 egg yolk
1 1/4 cups (300ml) heavy cream
1/2 cup (100g) granulated sugar
1/2 teaspoon vanilla extract
10 Honey Buns, cut into large cubes
2 tablespoons (30ml) honey
2 tablespoons (30ml) water
1/2 cup (100g) granulated sugar
1/2 cup (120ml) heavy cream
2 tablespoons (28g) unsalted butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Preheat the oven to 350F. Spray an 8×8 inch pan with nonstick baking spray.
To make the bread pudding: In a large bowl, whisk together the eggs, yolk, heavy cream, sugar and vanilla until they’re fully combined. Spread half of the Honey Buns cubes over the bottom of the pan. Pour in half the custard mixture and press the bread down to soak up the custard. Spread the remaining Honey Buns cubes on top of the bottom layer. Pour on the remaining custard and press the bead pieces down.
Heather’s note: I wanted my bread pudding to look exactly like Peabody’s in the book, so I kept one Honey Bun whole and nestled it in the center of the pan before baking.
Cover the pan with the foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until none of the custard mixture is still liquid. Remove the pan from the oven and let cool while you prepare the caramel sauce.
To make the honey caramel sauce: In a medium saucepan, combine the honey, water, and sugar. Heat over medium heat, swirling the pa, until the sugar is dissolved, about 2-3 minutes. Then bring the mixture to a boil and cook until it is a deep golden brown, 5-6 minutes. Remove from the heat and carefully whisk in the cream, butter, salt, and vanilla. The mixture will spatter, so be careful
Let the sauce cool to thicken. The honey caramel sauce can be served either warm or at room temperature. You can refrigerate it in an airtight container up to 2 weeks; gently reheat it before serving.
Note: You can serve this bread pudding with ice cream to make it extra special.
By Published: Sunday, December 06, 2020Sunday, December 06, 2020
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