breadpudding-tastycake

 

Hello internet friends! Today we have something a little different. Today is the Foodie Pen Pal Reveal Day! What’s a foodie pen pal? It’s this wonderful program hosted by Lindsay at The Lean Green Bean blog wherein participants each receive and send a package of goodies each month.

The Lean Green Bean

I first heard about the Foodie Pen Pal program from Emma over at Adventures of a London Kiwi while I was at the Food Bloggers Connect conference this summer. (There’s a European division of Foodie Pen Pals run by Carol Anne from This is Rock Salt.) So I decided to sign up for this month’s Foodie Pen Pal and shortly thereafter received My foodie pen pal to whom I sent goodies is Heather over at Pinkaholic Fitness. Go check out her blog if you want to see what I sent her! Keep reading to see what I got in the mail…

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I had so much fun picking out fun bites of food for Heather, so I was really excited to received a box from my other Foodie Pen Pal, Shelly!

tastycake-bread-pudding-5 Shelly sent me a lovely package of food that is associated with her hometown in Pennsylvania. The box included:

1. A bag of UTZ natural potato chips
2. A bottle of Pennsylvania Dutch Sweet & Sour Sauce
3. Some Special K Pastry Crisps
4. Tastykakes
5. Tastykake Butterscotch Krimpets
6. A spool of locally made ribbon
7. A jar of homemade strawberry jam
8. A mini bottle of coconut rum and
9. A little bottle of Sutter Home Rosé White Zin. I’m not sure the wine was made locally, but it did pair with the sangria recipe Shelly included with the box!

Thanks Shelly! (I don’t believe Shelly has a blog, otherwise I would point you over there. Shelly – if I’m mistaken, please let me know!)

Before the box arrived, I made a deal with myself. I’ve been watching a lot of Master Chef recently and decided to treat the Foodie Pen Pal box as a Mystery Box Challenge. If you’re unacquainted with Master Chef, a mystery box challenge is where the contestants are given a box with several ingredients inside. The contestants then have to make a rock star dish from one or more of the ingredients. So when I say I was going to treat the Foodie Pen Pal box like a mystery box challenge, I mean that I challenged myself to make a dish from ingredients within the box. So, without further ado, I present you with:

Tastykake Butterscotch Krimpet Bread Pudding!

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Basically, I used the butterscotch topping from the krimpet in the sauce and the rest of the krimpet in lieu of bread. The structure of the krimpet is a little different from normal bread, so the texture was a little softer than normal bread pudding. If I’m ever in the position to make this again, I might add another egg in an attempt to make the custard a little stiffer. The butterscotch rum sauce, however, was fabulous!

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Pudding

5 Tastykake Butterscotch Krimpets, butterscotch topping removed and reserved for the sauce (2 1/2 packets)
1 Egg
3/4 C 2% Milk
3/4 C Sugar
2 tsp Spiced Rum
1/2 tsp Vanilla extract
1 Tbsp Butter, melted
1/4 tsp Salt
1/3 C Pecans, roughly ground

Butterscotch Rum Sauce

Butterscotch topping from 5 Tastykake Butterscotch Krimpets
2 Tbsp Butter
2 Tbsp Sugar
2 Tbsp Spiced Rum
1/3 C Cream
a pinch of Salt

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Preheat the oven to 200ºF.

The first important task in this endeavor is separating the butterscotch topping from the cake of the krimpet. I used a knife to get the edge started and then just peeled off the topping. A little of the cake stuck to the topping, but I wasn’t bothered by it.

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Next came the task of drying out the cake. Usually bread pudding is made with stale bread, so I needed to approximate that. I first cut the cake into thirds lengthwise and then turned the cake once and cut lengthwise into thirds again before cutting the long pieces into cubes along the short side. I spread the little cubes out on a tray and put them in the 200º F oven for at least 20 minutes to dry them out.

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While the bread is drying out, melt the butter and add to a bowl along with the egg, vanilla, 3/4 C sugar, 2 tsp rum and salt.

When the cake has finished drying out, let it cool while the oven heats to 350ºF. Then add the cubed cake to a buttered baking dish and pour the custard over it. Sprinkle the pecans over top of the custard and cake.

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Pop the pudding in the oven and bake for abut 40 – 45 minutes: until the custard has set and the cake slightly browned.

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While the pudding is baking, put together the sauce. Combine the butter, sugar and butterscotch topping in a small saucepan and heat, stirring constantly until the butterscotch topping has dissolved into the sauce and it is boiling. Add in the rum and then a few moments later stir in the cream. Let it cook, while stirring, until it has thickened and then remove from the heat.

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When the pudding comes out of the oven, let it cool for a while to let the pudding set up. Then slice and serve with the butterscotch rum sauce!

Foodie Pen Pal Reveal & Butterscotch Krimpet Bread Pudding
 
Recipe By:
Ingredients
  • Pudding:
  • 5 Tastykake Butterscotch Krimpets, butterscotch topping removed and reserved for the sauce (2½ packets)
  • 1 Egg
  • ¾ C 2% Milk
  • ¾ C Sugar
  • 2 tsp Spiced Rum
  • ½ tsp Vanilla extract
  • 1 Tbsp Butter, melted
  • ¼ tsp Salt
  • ⅓ C Pecans, roughly ground
  • Butterscotch Rum Sauce
  • Butterscotch topping from 5 Tastykake Butterscotch Krimpets
  • 2 Tbsp Butter
  • 2 Tbsp Sugar
  • 2 Tbsp Spiced Rum
  • ⅓ C Cream
  • a pinch of Salt
Instructions
  1. Preheat the oven to 200ºF.
  2. The first important task in this endeavor is separating the butterscotch topping from the cake of the krimpet. If needed, use a knife to get the edge started and then peel off the topping. It's okay if little bits of the cake stick to the topping.
  3. Usually bread pudding is made with stale bread, so it is necessary to dry out the cake. Cut the cake into small cubes and then spread them out on a tray and put them in the 200º F oven for at least 20 minutes to dry them out.
  4. While the bread is drying out, melt the butter and add to a bowl along with the egg, vanilla, ¾ C sugar, 2 tsp rum and salt.
  5. When the cake has finished drying out, let it cool while the oven heats to 350ºF. Then add the cubed cake to a buttered baking dish and pour the custard over it. Sprinkle the pecans over top of the custard and cake.
  6. Pop the pudding in the oven and bake for abut 40 - 45 minutes: until the custard has set and the cake slightly browned.
  7. While the pudding is baking, put together the sauce. Combine the butter, sugar and butterscotch topping in a small saucepan and heat, stirring constantly until the butterscotch topping has dissolved into the sauce and it is boiling. Add in the rum and then a few moments later stir in the cream. Let it cook, while stirring, until it has thickened and then remove from the heat.
  8. When the pudding comes out of the oven, let it cool for a while to let the pudding set up. Then slice and serve with the butterscotch rum sauce!

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