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Cranberry & Ginger Bread Pudding

 

Cranberry & ginger pudding
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Cranberry & Ginger Bread Pudding
Prep Time
1 hrs
Cook Time
25 mins
Total Time
1 hrs 25 mins
 
Course: Dessert
Ingredients
  • 1 Snowdon House Cranberry & Ginger Cider Bread Mix
  • 1 bottle cider
  • 1/2 cup granulated sugar
  • 5 large eggs
  • 2 cups milk
  • 1 tsp vanilla extract
Sugar & Nut Topping
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1 cup chopped pecans
  • 1 bottle Snowdon House Crabapple, Cranberry & Fir Brie Topper
  • 1/4 cup brandy
Instructions
  1. Preheat oven to 350F

  2. Prepare Snowdon house Cranberry and Ginger Cider Bread mix according to instructions. Remove from pan and let cool.

  3. Grease a  9 x 13 cake pan. Cut cranberry bread into pieces about two inches in diameter. They don't have to be even. Fill the pan.

  4. Beat eggs, milk, sugar and vanilla. Pour over top of the bread. 

  5. Melt butter for nut topping add the brown sugar and pecans. Stir and spread over the bread pudding. Place 1/2 bottle of the Snowdon House Crabapple, Cranberry, Fir Brie Topper in a saucepan and add the brandy. Heat until it melts and stir. Place on top of the pudding and bake for 25 minutes until done. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.


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Seafood Quiche with Dill & Lemon

seafood quiche

 

seafood quiche
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Seafood Quiche with Dill & Lemon
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
Course: Main Course
Ingredients
  • 1 Package Snowdon House Dill & Lemon Beer Bread Mix
  • 2 341mL Beer
  • 400 grams Assorted Seafood: shrimp, imitation crab, broken pieces of sole
  • 1 pinch nutmeg finely grated
  • 25 mL Snowdon House Dilicious Dip Mix
  • 1 1/2 cups Havarti Cheese
  • 1 1/2 cups milk
  • 6 eggs
  • 1/4 cup white wine
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • salt and pepper to taste
Instructions
  1. Preheat Oven to 345F

  2. Grease a 9 x 11 glass dish.

  3. Sautee mushrooms and onions in butter until done.

  4. Place sole and scallops in frying pan with white wine. Cook until done. Sole will cook first as it cooks faster. You may want to cut scallops in half if they are large.

  5. In a separate bowl mix in Snowdon House Dill & Lemon Beer Bread with 2 cans of beer. Spread half the dough into the greased pan and sprinkle in half the dip mix.

  6. Spread assorted seafood on top of bread dough. Add half the cheese.

  7. Beat eggs, salt, pepper and nutmeg together. Add the remaining dip mix and pour this mixture into the pan. 

  8. Top with the remaining dip mix and pour this mixture into the plan. Top with remaining shredded cheese. 

  9. Bake 35-40 minutes. Checking at 30 minutes to see if it is done. Serve hot.

  10. Use the leftover bread: Divide the remaining bread mix, place half a cup into each muffin tin and bake in oven with quiche for 20 minutes.

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Products in this recipe

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West Coast Bread Featured in Globe and Mail

The New Year often brings a renewal of health and fitness goals. What better way to start a healthy year than with a hearty breakfast?

Snowdon House’s West Coast Bread was featured in the Globe and Mail’s article “Canadian breakfast products that are both healthy and hearty” alongside other Canadian companies creating healthy, local food.

Read the full Globe and Mail article.

Purchase your bread mix here: snowdonhouse.ca/product/west-coast-bread