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Slow Cooker Concha Bread Pudding Might Be The Easiest Dessert Ever

One of the holiday season’s most decadent dessert ideas might also be one of its easiest to make: Concha Bread Pudding that you can set and forget in the slow cooker.

concha bread pudding

Made with a fragrant custard with notes of cinnamon and rum, all you need to add in otherwise is a few chopped-up conchas. Day-old pieces of the Mexican sweet bread are best, but any leftover or fresh ones you have will work perfectly for this bread pudding.

Other than that, it’s a simple manner of loading everything into the slow cooker, setting it for a few hours, then coming back to a luscious and sumptuous treat. This concha bread pudding is the perfect dessert to have going on in the background while everything else comes together for the holiday feast.

You can find all of the ingredients necessary for this one-pot sweet at Northgate Market, who will also have the full recipe in a holiday cookbook coming out soon. In the meantime, you can peep the directions to get this festive food party going below:

Servings: 5

4  conchas (7-8 cups), cut into 1-inch pieces (day-old conchas are perfect for this!)
2 1/2 cups heavy cream
6 egg yolks
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 1/2 tablespoons Bacardi rum
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon unsalted butter
Vanilla Ice Cream for serving


Step 1
Butter the inside of a crock pot/slow cooker with 1 tablespoon of unsalted butter. Add the concha cubes to the pot.

Step 2
In a large bowl, whisk together the heavy cream, egg yolks, brown sugar, cinnamon, rum, salt, and vanilla extract. Pour the egg mixture over the conchas, ensuring it covers every piece. Gently push down on bread with a spatula or spoon so that the concha on top soaks up the liquid as well.

Step 3
Cover and cook for 3 1/2 hours on a low setting. Turn off the crock pot and let cool for 15-20 minutes before serving with a heaping scoop of creamy vanilla ice cream.

Created in partnership with Northgate Market

#foodbeast Cravings FOODBEAST Restaurants SPONSORED Sweets

This Laguna Beach Rooftop Serves A S’mores Bread Pudding Dish You Need Right Now

Nestled up against the sunny coastline of Laguna Beach, California, Skyloft, a well-known seafood and smokehouse is perched in a prime location, equipped with a spacious rooftop deck overlooking the Pacific Ocean.

Still, while the sprawling ocean-facing views might take your breath away, they are no match for Skyloft’s one-of-a-kind S’mo Bread Pudding Dessert.

Executive Chef Arthur Ortiz starts this decadent FOODBEAST APPROVED creation with a handcrafted mixture of artisan bread, cinnamon and egg to create a soft base, before stacking his fortress of toasted marshmallows, melted chocolate ganache, candied pecans, and a drizzle of salted caramel sauce.

Considering that s’mores have — and always will be — a perfect snack to bring to a beach bonfire, this iconic dessert has found a home at Skyloft, just a few feet from the shore.     

Created in partnership with Visit Laguna Beach

Culture Hit-Or-Miss Tastemade/Snapchat

6 Holiday Puddings You Should Know About

It seems like you can’t read a Yuletide tale or sing a carol without mentioning particular puddings by name. But just where to these festive goops come from, and what’s inside of them? We decided to debunk some of December’s sweetest treats that you’ve definitely heard about, even if you’ve never seen or tasted them. So let’s get the most obvious one out of the way first:


Christmas Pudding


Photo: Donald Russell

We start with the grandaddy of all December delectables: the appropriately named Christmas pudding. Also known as plum pudding, this dish is a staple of British Christmas dinner, but has become popular in several of their former colonies as well. Its blend of molasses (called treacle in Britain), sugar, spices, and suet (i.e. cow fat) is steamed and then covered in brandy before being set on fire as a popular holiday centerpiece.


Figgy Pudding


Photo: The Mija Chronicles

“Now bring us some figgy pudding” as the refrain of “We Wish You a Merry Christmas” goes. So, here it is. This seasonal favorite is essentially the same as a Christmas pudding but with the sweet addition of (wait for it) figs. It’s a perfect twist on the classic flavor and allows you to maintain the flaming pizzazz of the original.


Black Pudding


Photo: Binn’s Quality Meats

If you’re on the subject of puddings this holiday season, do yourself and your loved ones a favor by skipping over black pudding. While it’s pretty standard in several European countries, blood sausage is still a pretty hard sell in America. Using dried pigs blood, barley or oatmeal, and blend of spices, wheat flour, and hog fats, this conspicuously colored “pudding” is a great source of iron—but a terrible choice for holiday cheer.


Bread Pudding


Photo: Pillsbury

This is one pudding that has definitely made its way stateside, and all for the better. Mixing stale bread in a suspension of milk, cream, eggs and butter makes this dish equal parts creamy and hearty. Then, throw in sugar and spice and dried fruit (esp. raisins) and you’ve got a winning combination.


Banana Pudding


Photo: Tasty Kitchen

If you’re hearing about this in December, it’s probably from a toddler, and he or she probably wants the instant variety served with a few Nilla Wafers. But the fancy-pants, original concoction is no slouch either. First off, the pudding should actually be sweet vanilla flavored custard, separating layers of lady fingers, or vanilla wafer cookies topped with fresh sliced bananas and whipped cream or meringue. It’s enough to make you go ape!


Sticky Toffee Pudding


Photo: Recipes Hubs

Again, English people just have no freaking clue what pudding is. Or maybe we’re wrong. Like the Christmas pudding and figgy puddings before it, the sticky toffee pudding is usually steamed for maximum moisture. Instead of figs, however, very finely chopped dates are added to the cake, which is then covered in a toffee sauce. And, yes, toffee sauce is the warm, liquid, orgasm-in-your-mouth flavor of melted British toffee. Custard and ice cream are optional additions, but come highly recommended.


How to Make Ice Cream Bread Pudding with Half a Gallon of Ice Cream

Ice Cream Bread Ice Cream Bread Pudding


I’m sure you guys saw the ice cream bread recipe we posted a couple of weeks ago. Totally awesome, right? You know I’m a fan of quick and easy, so I was all over this. But where some people saw an end product, I saw a starting point. So, I asked myself what could I possibly make with a loaf of ice cream bread. Soon enough, it dawned on me. Ice Cream Bread Pudding, duh. Shout out to Simple Sifted on providing details on how to execute this. Check the recipe below to see  how this caloric-ly-glorious recipe came to include an entire half gallon of ice cream . . . and a mere three ingredients more.


Ice Cream Bread Pudding



  1. Preheat oven to 350 degrees and grease and flour one 8.5 x 4.5 loaf pan.
  2. Measure out ice cream as such and let soften: 3 cups, 2 1/4 cups, and 3/4 cup (this should use up the entire half gallon). (You can speed up the measuring process by giving the ice cream a good stir).
  3. Mix 3 cups ice cream with 2 ¼ cups self-rising flour and pour into greased loaf pan.
  4. Bake for 45 to 60 minutes and let cool. (Leave the oven on.)
  5. Slice and cut up bread (discarding ends) into 1 inch cubes, and layer in 7 x 11 pan.
  6. Stir together 2 ¼ cups ice cream, egg, and egg yolk until it’s all melty, then pour over bread.
  7. Bake uncovered for 35 minutes. Then cover with foil and bake for 20 minutes more.
  8. Meanwhile, simmer remaining 3/4 cups ice cream on stove until thickened, stirring often. Remove from stove, stir in bourbon, then replace on burner and stir frequently until simmering again. Cool in fridge.
  9. Top with sauce, then serve.

If you’re feeling really crazy, buy yourself even MORE Blue Bell Pecan Pralines ‘n Cream ice cream, serve it atop the bread pudding, and enjoy, enjoy, enjoy. I know I did.


A Look at the Krispy Kreme Bread Pudding and Shrimp & Grits That Changed Our Lives


When you’re presented with a Krispy Kreme Bread Pudding dish at a restaurant, it’s one of those moments where you definitely order dessert first.

That’s what happened when Phil and I checked in to our Spartbanburg, SC Marriott hotel a few days back during our trip to Denny’s HQ. Upon receiving our room keys, we asked the helpful desk clerk what our options for food were. Without hesitancy he responded “KRISPY KREME BREAD PUDDING.

Wait, what? That’s not a full statement!

Phil and I gave each other a double take, and then looked back at the desk operator to see if he had anything left in his voice box…maybe a location? Sure enough, he directed us to the hotel restaurant, Sparks Fire-Inspired Grille and couldn’t stop foaming at the mouth as he described the last time he ate there and the mounting orgasm he achieved when he had a helping of the famed Krispy Kreme Bread Pudding.

I’m a fan of orgasm as much as the next guy, so we decided to venture out of the lobby and into the beautiful decore of the rest of the hotel to sink our teeth into this supposed decadence. We grabbed a few seats in the lounge, and ordered Krispy Kreme Bread Pudding (appetizer), a wedge salad (awesome), a flatiron steak (tastes just how it looks) and then the sleeper dish to end them all: Shrimp & Grits.

The Shrimp & Grits included a bed of creamy, cheesy grits tossed with tasso ham, layered with humongous shrimp and a fried egg on top for that added sex appeal. Here’s a complete look, book-ended with the Shrimp & Grits that will change your life (if you’re ever in town, duck into this hotel and try it yourself):







SPARKS at Spartanburg Marriot

299 North Church St.
Spartanburg, SC 29306

Cravings Sweets

Kahlúa Bread Pudding

If I told you that I would rather go with some old fashion bread pudding over any dessert you have cooking right now, would you think I’m crazy? Not if you were looking at the same dish I am, which is this Kahlúa Bread Pudding. If you are on the Atkins diet or don’t like to splurge on carbs, I suggest you skip to the next post. For all you food connoisseurs, follow me as we get knee-deep in some pudding!

Recipes Sweets

Pumpkin Bread Pudding

Warm pumpkin bread pudding…is there a better dessert for October? Check out this Pumpkin Bread Pudding recipe and bring some fall flavors into your life.


The Robert E. Lee

I’m not quite sure why this dish is called “The Robert E. Lee” But the base of this plate starts off with bread pudding made of biscuits and gravy topped with bacon and sunny side up egg served with sausage gravy. I would totally eat Robert E. Lee out! Wait… (Thx TIWYF)