Chocolate & Almond Bread Pudding

This "Chocolate & Almond Bread Pudding" has a rich vanilla flavor plays perfectly with the luscious chocolate and almonds.

Ingredients

Custard

4 large egg whites
4 large eggs
1 cup skim milk
Seasonings
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

Bread & filling
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted (see Tip)

Topping
1/4 cup sliced almonds, lightly toasted, or Streusel Topping (see Tip)

Directions

Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.

Toss bread, chocolate chips and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup almonds (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Top with one scoop of vanilla ice cream.

Tips:

1. Toast sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
2. To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. 
3. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

Strawberry Cheesecake Éclair Cake

"Strawberry Cheesecake Éclair Cake"recipe is a no bake dessert  made with pudding, graham crackers, and strawberries making this delicious and easy to make.

Ingredients

2 (8 oz.) container non-dairy frozen whipped topping, defrosted
3 large package (3.5 oz.) Cheesecake pudding ; made according to the directions on the package 
1 cup strawberries; sliced in half

3 Tablespoons sugar
1 tube chocolate icing

Cracker Layers

2 package(16 oz.) graham crackers
1 1/2 cups butter
1 cup sugar

Directions

Strawberries

Place strawberries is a bowl.

Add 3 Tablespoons sugar.

Mix well, cover, and refrigerate overnight.

Crackers

Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

Pour the crackers in a large bowl.

Add sugar.

Melt butter in microwave and pour it into the bowl.

Blend the ingredients together until evenly mix.

Assemble

In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

Place the last layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top the remainder of the whipping cream.

Cover and refrigerate overnight.

Place strawberries on top of the cake evenly.

Pipe chocolate lines across the top.

Serve.

Banana Cream Éclair Cake

This delicious "Banana Cream Éclair Cake" will be the talk of any of your parties.

Ingredients

2 (8 oz.) container non-dairy frozen whipped topping, defrosted
3 large package (3.5 oz.) banana cream pudding; made according to the directions on the package 
1 large banana

Cracker Layers

2 package(16 oz.) graham crackers
1 1/2 cups butter
1 cup sugar

Directions

Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

Pour the crackers in a large bowl.

Add sugar.

Melt butter in microwave and pour it into the bowl.

Blend the ingredients together until evenly mix.

In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

Place the last layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top the remainder of the whip cream.

Cover and refrigerate overnight.

Before serving slice a banana and place the slices evenly on top of the cake.

French Vanilla Coffee Éclair Cake

These delicious éclairs will be the talk of any of your parties.

Ingredients

1 package(16 oz.) graham crackers

2 large package (3.5 oz.) vanilla pudding; made according to the directions on the package 

1 (8 oz.) container non-dairy whipped topping

2-3 Tablespoons instant coffee

1 can (16 oz.) French Vanilla frosting

Chocolate syrup

Directions

In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding, whipped topping and instant coffee.

Spoon half of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top with another layer of crackers, covering the pudding layer completely.

Spread carefully with the frosting.

Drizzle chocolate on it.

Cover and refrigerate overnight