Bread Pudding Bliss

A Comfort Food Feast

Contains the "Best of" the Author's collection  

of more than 800 Bread Pudding Recipes.


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Bread Pudding Bliss

A Bread Pudding Cookbook

 to  Treasure

Take-it-with-you Cookbook serves up versatile recipes

 by Portia Little

Metal spiral bound, soft cover

78 Pages

Compact size of 4 1/4" x 5 1/2,

ISBN# 0966306678

Published by Panntree Press

Jamestown, RI





Great Hostess Gift!

Stocking Stuffer!

A "greeting card"   cookbook with favorite  Bread Pudding recipes

Bread Pudding Tips like this one are included!


THE DENSENESS of the pudding is determined by the proportion of bread to liquid. For a more 'custardy' dish, use less bread or increase liquid. Also, different types of bread absorb varying amounts of liquid, so yo may need to adjust liquid amounts, depending on the bread type.

Tips for Bread Pudding are at the end of the cookbook.

Other books by Portia Little:


Recipes, Roses & Rhyme


Lusty Limericks & Luscious Desserts


The Easy Vegetarian


New England Seashore Recipes & Rhyme


Spirit of America


Fingerlakes - Food, Facts & Fancy



Blueberry Bread Pudding for Two

Good morning! This delightful sweet is perfect with your breakfast coffee.


2 slices day-old Italian bread

1 egg

1/4 cup heavy cream

3 tablespoons milk

2 tablespoons sugar

2 tablespoons butter or

     margarine, melted

1 teaspoon vanilla extract

1/8 teaspoon nutmeg

Generous dash cinnamon

1/4 cup fresh or frozen


Confectioners’ sugar

Cut bread into 1/2-inch cubes. Place in greased 2-1/2-cup baking dish. In bowl, whisk together egg, cream, milk, sugar, butter, vanilla, nutmeg, and cinnamon. Stir in blueberries. Pour over bread cubes. Refrigerate about 30 minutes. Bake, uncovered, in 350-degree F. oven 30-45 minutes, or until top is golden brown and knife inserted in center comes out clean. Serve warm, sprinkled with confectioners’ sugar. Serves 2.

Apple Crisp Bread Pudding

 A favorite for autumn or anytime.

3/4 cup flour

1/2 cup firmly packed

     brown sugar

1/3 cup butter, softened,

     plus 1/4 cup

1/2 cup chopped, toasted pecans  (see note below)

1-3/4 cups milk

1 cup caramel or butterscotch

     ice cream topping

4 cups cubed stale wheat

     or sourdough bread

2 cups peeled, sliced apples

2 eggs, beaten slightly

For topping, combine flour, brown sugar, and 1/3 cup butter until crumbly. Add toasted pecans. In large saucepan, cook milk with caramel topping and 1/4 cup butter, stirring, until blended; remove from heat. Mix in bread, apples, and eggs. Let stand 15 minutes. Pour into greased 1-1/2-quart baking dish. Bake at 350 degrees F. for 20 minutes. Remove from oven; sprinkle topping mixture over top. Bake 25-35 minutes longer, or until apples are tender and center is set. Serve warm, with additional caramel topping if desired. Serves 6.

(Note: To toast nuts: Spread on baking sheet; bake in 375-degree F. oven 5-8 minutes, watching carefully so they don't burn.)

Bread Pudding


A Comfort Food Feast

 by Portia Little

A comfort food feast of tempting bread pudding recipes and sauces - from the humble but ever-popular raisin-cinnamon, to innovative puddings such as chocolate/caramel, pumpkin rum/raisin, and mango/macadamia nut. Dessert and main-dish recipes in a handy format, along with foodie quotations.

Enjoy your favorite comfort food in classic and creative new ways.

Dessert and main dish recipes

Sauces and toppings

For every day and special events

A compact, handy cookbook

The perfect hostess gift

From table of contents


Sweet & Dessert Bread Puddings

Apple Crisp Bread Pudding

Apple Rhubarb Bread Pudding

Banana Bread Pudding

     with Banana Sauce.

Banana Split Bread Pudding

Bing Cherry & Chocolate

     Bread Pudding

Blueberry Bread Pudding for Two

Boozey Bread Pudding

Butterscotch Bread Pudding

Cappucino Bread Pudding

     with Caramel Sauce

Chocolate Bread Pudding TDF

Chocolate Caramel Bread Pudding

Cranberry Orange Bread Pudding

Donut Bread Pudding

Fresh Raspberry Bread Pudding

Just Peachy Bread Pudding

Mango Macadamia Nut

     Bread Pudding

Maple Walnut Bread Pudding

Mexican Bread Pudding


Mom's Traditional Bread Pudding

Orange Marmalade Bread

     Pudding (slow cooker)

Pear Sourdough Bread Pudding

Pina Colada Bread Pudding

     (slow cooker)

Pineapple Bread Pudding

     (slow cooker)

Portuguese Bread Pudding

      with Port Wine Syrup

Post-Halloween Bread Pudding

Pumpkin Rum Raisin

     Bread Pudding

Strawberry Cheesecake

     Bread Pudding


Main-Dish & Non-Sweet Bread Puddings

 Breakfast Bread Pudding

Jalapeño Cornbread Pudding

Monte Cristo Bread Pudding

Portobello Bread Pudding

Reuben Bread Pudding


Bread Pudding Sauces & Toppings

Fresh Orange Sauce

Brandy Apricot Sauce

Warm Chocolate Sauce

Lemon Sauce

Amaretto Sauce

Caramel Sauce

Rum Sauce

Hard Sauce

Whiskey Sauce

Melba Sauce

Maple Pecan Sauce


Samples of

CULINARY QUOTES included on pages opposite the recipes

"Part of the secret of success in life is to eat what you like and let the food fight it out inside." Mark Twain

"Cooking is like love, it should be entered into with abandon or not at all." Harriet Van Horne, Vogue, 1956

Chocolate Bread Pudding TDF

You just can't have enough of this decadent treat. Top with amaretto sauce for extra pleasure.


5-6 cups cubed French bread

     (crusts removed)

1/4 cup (1/2 stick) unsalted

     butter, melted

1-3/4 cups whole milk

1 cup half & half

4 ounces unsweetened chocolate,


1 cup sugar

2 eggs

2 egg yolks

Place bread cubes in large bowl; add butter and toss to coat. Place bread in buttered 8-inch glass baking dish. In large saucepan, heat milk and half & half to a simmer; remove from heat. Whisk in chocolate until melted in and smooth. Whisk together sugar, eggs, and yolks in separate bowl. Combine sugar and chocolate mixtures, stirring until well combined. Pour liquid over bread. Cover and let stand 1-2 hours in fridge. Bring to room  temp. Bake pudding in 350-degree F. oven 35-45 minutes or until set. Serve warm or at room temp topped with whipped cream. Serves six  to eight people. ......................

About the Author

portia.jpg (90722 bytes)

Portia Little

"The Bread Pudding Queen"

As proclaimed by on-line cookbook lovers

Portia Little has been a food columnist, editor, and feature writer for magazines and newspapers. She has authored seven gift cookbooks with themes including romantic, vegetarian, humor, dessert, New England Seashore, and Finger Lakes cooking. A Syracuse University grad, she lives on the northeast US coast.

Author Review:

    Portia Little Food columnist, editor and feature writer for newspapers and magazines, Portia Little is an expert at food and fun.
    Pursuing her passion for great food, Little decided to make a career of food writing. Her fervor brought her to deciding to pen her own cookbooks. Not wanting to be another Rachael Ray, Little decided to create her own niche by writing souvenir cookbooks. They are small spiral-bound cookbooks that are filled with delicious recipes, as well as other interests of the author. Deciding to self-publish, she claimed complete control over her cookbooks, and what a delight they are.

(Jennifer Wickes, food writer)

"Recipes Roses & Rhymes"
Some of my favorite recipes from this book are: Fresh Apple Cake, Chicken Salad with Grapes, Four-Layer Blueberry Dessert and Oven
Roast Potatoes.
    Each recipe is preceded by a quote from a poem. Shakespeare, Robert
Burns, Percy Bysshe Shelley and more penned some of the quotes you
will see.
    Her recipes are easy-to-follow and delicious. They do not require unusual ingredients or equipment. Just great food that bring her
family favorites to your plate.

"The Easy Vegetarian"
Some of my favorite recipes from this book are: Fresh Peach Crumble, Roasted Vegetables, and Tomato Bruschetta.
    Again, Portia finds fitting quotes to precede each recipe, bringing her love of food and literature together. You will find quotes from
the Bible, Albert Einstein, Mark Twain, as well as others.
   With this book, you can create healthy meals for
vegetarians and non-vegetarians alike!

"New England Seashore Recipes & Rhymes"
After numerous vacations to New England, Portia decided to create this little nugget of some of New England's favorite recipes.
    Some of my favorite recipes from this book are: Brandied Apple Pie, Lime Grilled Salmon, Sweet Potato Biscuits and Quick Zucchini Pancakes.
    Each recipe is preceded by a quote from New England Poetry, which help create the atmosphere of being in New England when one cannot.
    Her recipes make you feel like you have gone to the

"Lusty Limericks & Luscious Desserts"
Some of my favorite recipes from this book are: Kahlua Cake, Pineapple Macadamia Charlotte and a Hummingbird Cake.
    Each recipe is preceded by some racy limericks, as the title suggests. They are all in good taste and quite funny.
    These tasty desserts will have you on a romantic
adventure of your own!

"Finger Lakes Food, Fact & Fancy"
Having lived in the Finger Lake region of New York State for years, why not pen a book on the experience? Anyone who has been to the
region knows of the beautiful landscape, the delicious award-winning wines, and a slower life that makes trips there so enjoyable.
   Some of my favorite recipes from this book are: Keuka Lake Wine Cake, The Spiedie and Harvest Carrot and Walnut Soup.
   Each recipe is preceded by facts concerning upstate New York. Some of
them are amusing, others are very interesting, but in every case, you
learn to appreciate this area much more.
   These recipes make you feel as if you have traveled
to the Finger Lakes on a weekend trip.

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