Sa-weet!

 

While visiting my family this past weekend, we were lucky enough to partake in my mom’s 3rd Annual Neighborhood Dessert Party. 

This casual get together initially started as just that, a neighborhood gathering, but this year it turned into a pretty big shin dig with about 30 people joining in the festivities. 

There were a total of 5 different desserts served that could all be made ahead of time and pre-portioned into bite size pieces. This made for easy serving and quick clean up.  No stress, no mess.

If you are looking for a way to throw a holiday party or casual get together, but don't want the worries of serving and funding a main course event, a dessert party is a great alternative. We had a ball and loved munching on the leftovers the next day.

The guests seemed to enjoy the party as well.  Good sweets, good wine and good friends.

Menu:
Cheese Danish
Brownies (with and without nuts)
Lemony Cake with Glaze
Buttercup Cakelettes with Lemon Curd
Pumpkin Walnut Bread Pudding

-assorted nuts, Red and White wine and Moscato Spritzers
 
My contribution was the Pumpkin Walnut Bread Pudding.  I adapted this recipe from Sweetpeaskitchen.com and cut out some of the heavy cream and butter, making it lower fat.  I also switched the raisins for walnuts.  It turned out pretty yummy and got rave reviews at the party!

Pumpkin Walnut Bread Pudding

(Please note that this recipe is doubled in the pictures!)

Print this recipe!

For the Bread Pudding-

1 T dark rum

1/2 C sugar

1/2 t salt

1 t cinnamon

1 1/4 t pumpkin pie spice

2/3 C fat-free half and half

2/3 C fat free milk

3/4 C pumpkin puree

3 large eggs

1/2 C chopped walnuts

5 cups of any firm textured bread, cut into 1 inch cubes

For the Butter Rum Sauce-

1/4 C butter

1 1/2 C confectioners sugar

4 T heavy cream

2 T rum

Top with store-bought light whipped cream and sprinkle with lightly with cinnamon.

Directions:

1.  Spray 8 inch baking dish with non-stick spray.

2.  In a large bowl, whisk together sugar, salt, cinnamon, pumpkin pie spice, fat free half and half, milk, pumpkin puree, eggs and 1 T of rum.

3.  Cut bread into 1 inch cubes.  Transfer to a baking pan.  Pour the pumpkin-cream mixture over the bread and gently press down, submerging the layers in the liquid.

4.  Cover with plastic wrap and place in the refrigerator at least half an hour, pressing down occasionally to make sure the top layers of bread are soaked through.

5.  Preheat oven to 350 degrees.  Bake until pudding is puffed up in the center and the top is golden brown, about 25-30 minutes.  Let pan cool slightly on a wire rack while preparing butter rum glaze.

6.  While bread pudding is cooling, make the butter rum glaze by melting the butter in a small saucepan over low heat.  Slowly whisk in the heavy cream and rum.  Remove from heat and whisk in confectioners sugar.  This part of the recipe is not great for you, but you only need a little bit.  Everything in moderation!

7.  The original recipe found here from Sweet Pea's Kitchen calls for home made cinnamon whipped cream, but to save calories and time, I opted for store bought light whipped cream.  Either way will be delicious!