Woodsley’s Holiday Bread Puddin’

Woodsley's Holiday Bread Puddin'

Cookin’ at home impresses your loved ones! Here’s a delightful bread puddin’ recipe to try at home this holiday season:

  • 2 whole large loaves challah (, torn into small pieces)
  • 4 cups whole milk
  • 750 milliliters Harvey's Bristol cream
  • 6 ounces prunes
  • 4 ounces golden raisins
  • 2 ounces zante currants
  • 12 whole egg yolks
  • 1 quart heavy cream
  • 10 whole cloves
  • 4 whole star anise
  • 4 sticks cinnamon
  • 1 whole Zest and juice from 1 orange
  • 2 cups granulated sugar
  • 3 cups dark brown sugar
  • 750 milliliters Madeira
  • 1 litre cheap burgundy
  • 2 yards cheesecloth
  • 1 whole Butchers twine
  1. In a large mixing bowl mix together the bread, milk, and sugar. Allow the bread to soak for 20­25 minutes. After soaking, mix together the cream and eggs and then add into the large bowl with the bread. In a sauce pot bring to a boil the dried fruit and the Bristol cream with half of the spices. Cook until the fruit is at least doubled in size, cool and add to the bread mixture. Mix these thoroughly and taste for sweetness. Cut your cheese cloth into 4 equal squares, double thickness if possible.

  2. Divide the pudding mixture evenly between the squares and tie each closed at the top. In another large pot or canning well bring to a boil the Madeira and burgundy, brown sugar and the remainder of the spices (you are making a mulled wine) once boiling, reduce the heat and add the cloth packages to the liquid and poach gently for 2­2.5 hours. Test with toothpick (if it’s clean it’s done). Cool in the poaching liquid and hold there until ready to use. When ready to use, remove the pudding from the poaching liquid and strain into a sauce pot and reduce by 3/4 to form a light syrup. cool the syrup and it can be used as a sauce for the pudding or on ice cream, or pancakes…

To serve, remove from the liquid and take the cheese cloth of the pudding. From this point, it is up to you on how to proceed. We suggest slicing and warming the pudding in the oven then serving with vanilla ice cream, brandied cherry sauce, and powdered sugar. Yum!



One of everyone’s all­time favorite cocktails from summers past, the CucaPeña is a true hot summers day pleaser. It makes you feel like you’re floating down a creek while soakin’ in the sun! Cucumber to keep you cool, slight jalapeno to remind you it’s nice to keep cool… Here is the recipe for your sippin’ pleasure…

  • 2 oz Citrus vodka
  • 3/4 oz Triple Sec
  • 1 whole Generous Slice of Cucumber (– Muddled in Shaker)
  • 2 slices Jalapeño (– Gently Muddled in Shaker)
  • 1/4 oz Simple Syrup
  1. Combine, muddle, shake, strain into a chilled martini glass. Garnish with a thin cucumber slice and jalapeño slice; served Up

Swedish Pancakes

Swedish Pancakes

There is always something being cooked up in our little kitchen. We’re constantly trying new ideas and approaches. The holiday season is especially inspirational as it’s a time to celebrate the inner child. There’s nothing too complicated in this delicious recipe, for we wanted to offer something that keeps you with your loved ones while at the same time making bellies even happier!

  • 8 whole eggs
  • 2 cups milk
  • 3 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup melted butter
  • 2 teaspoon salt

For the apples:

  • 10 whole tart apples ((granny smith work well))
  • 1/2 lb butter
  • 4 oz sugar
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 1 whole orange zest and juice
  • 2 tablespoons dried cranberries
  1. In a blender add eggs, milk, flour, sugar, butter and salt.

  2. Blend together and let sit in refrigerator for 1⁄2 hour.

  3. Peel and slice the apples removing the core first. Toss in a bowl with the sugar, spices and orange zest/juice. Let sit until the juice starts to come out from the apples. In a large sauté pan, melt the butter and then add the apple mix. Cook slowly until the liquid starts to thicken. Remove from the heat and keep warm.

For the pancakes

  1. On a large griddle at medium heat melt 1 tbl butter and pour batter on the griddle in 4” circle. Cook until light brown on one side, flip and repeat. Do this with all the batter. Keep warm. They are fairly thin, closer to a crepe than a western pancake.

To serve:

  1. On each pancake spread 1⁄2 tbl of sour cream and roll. Once done they can be baked @ 300 for 8 min all together and then topped with the warm apples or served as is with apples on the side.

We would love to see your photos of how your dish turns out. No recipe is ever created the same as we all have our own little life to put into the process. We’re going to post a photo on our Facebook page, but our Twitter and Pinterest are great places to post your creations too!

Oscar Party Popcorn Sorbet with Black Truffle

Buttered Popcorn Sorbet with Black Truffle Shavings and Sea Salt

Movies are just rolls of film without popcorn!​ ​There is nothing more apropos than popcorn during a movie. And nothing says celebration quite like frozen treats! Add a little shaved black truffle on top to represent the iconic glamour of the biggest stars of the year​ and you have a combination that could possibly be a better trophy than even that little gold fella…

  • 6 cups popped and lightly buttered popcorn ((squished into the measuring cup to reduce air))
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp chili flake
  • 1 cup light corn ­syrup
  • 4 cups water
  • 2 cups granulated sugar
  • 1 whole black truffle
  • 1 pinch sea salt
  1. Make the simple syrup, in a sauce pot, by bringing the sugar and water to a near boil ( until the sugar dissolves ). Cool as quickly as possible (a large ice wand is best).

  2. In a blender, combine the popcorn and the corn syrup and blend until smooth. It should form a semi­-thick paste. Add this paste to the simple syrup; Freeze this concoction in an ice cream freezer machine (as according to mfg instructions )​.​ Scoop and top each sorbet filled dish with a ​as much black truffle ​shavings as you like, with a sprinkle of sea salt.

  3. We would never do this, but you can substitute white truffle oil for the truffle shavings if absolutely necessary. Keep in mind however, nothing beats real black truffle!​ Yum!

Recipe courtesy of Travis Messervey, Executive Chef; Beatrice & Woodsley