Holiday Hosting: Festive, Floral Holiday Pies

Dress up your dessert.

You heard me.

What’s a super simple and cheap way to dress up your festive holiday pies? FLOWERS!!

Festive, floral holiday pies!

Here is my sour cream apple pie – not so beautiful on its own – that I topped with some holiday red gerber a daisies for Thanksgiving dinner. Instant americana beauty!

I’ve found that just buying a few extra bunches of flowers can come in handy when dressing up desserts or sad looking pies. Try it yourself this holiday season!



BF Asks: What pies will you and your family bake up this holiday season? 

Recipe Box: Dawn’s Pumpkin Eggnog Croissant Bread Pudding with Buttered Rum Eggnog Sauce

Growing up, my mom’s bread pudding and my mom’s eggnog married to make the official taste of Christmas for our family. I decided to marry the two and see if I couldn’t start my own holiday tradition in my original recipe, Dawn’s Pumpkin Eggnog Croissant Bread Pudding. Well, it was a sweet and satisfying success! One person claimed it was the best thing I’d ever baked, one claimed it was the BEST thing they’d ever eaten (and they don’t even like dessert) and one claimed that it was orgas…well, you get the point. It was darned delicious and just perfect for the busy and bustling holiday season ahead!
I hope you enjoy it this holiday season as much as we did!

Dawn's Pumpkin Eggnog Croissant Bread Pudding with Buttered Rum Eggnog Sauce

Dawn’s Pumpkin Eggnog Croissant Bread Pudding
2/3 cup craisins (dried cranberries)
1/4 cup Captain Morgan spiced rum
6 large or 12 mini croissants (approx. 1 lb) cut into 1 inch chunks
Salted Butter to grease your baking dish
1 cup pumpkin pie filling
2 cups heavy cream
1 cup Eggnog (I prefer the Pumpkin Eggnog for this recipe but any eggnog will work)
7 eggs
1 cup sugar
1/2 c brown sugar
1/2 tsp vanilla bean paste
1/4 (or dash) tsp nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp (or dash) of cinnamon

*If you’re feeling extra indulgent, you can also top with vanilla bean ice cream or gelato.

  1. Preheat the oven to 425°. Put the craisins in a bowl and saturate with the spiced rum.
  2. Evenly distribute the croissant chunks on a cookie sheet and toast thoroughly for approximately 10 minutes. Turn them over or stir them at 5 minutes. Toast until golden brown. Let cool.
  3. Set the oven temperature to 350°. Butter your 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, eggnog, eggs and sugar. In the buttered baking dish, toss the croissants with the craisins and rum. Pour the pumpkin mixture on top, making sure to cover all of the croissant chunks with the mixture.
  4. Bake for about 40 minutes, until the center is just set; tent with foil if the top starts to brown too quickly. Let cool to warm and serve with Buttered Rum Eggnog Sauce below.
Buttered Rum Eggnog Sauce
1 c sugar
1/2 c salted butter
1/2 c eggnog
1 Tbsp Captain Morgan spiced rum
Dash of nutmeg
Combine sugar, butter and eggnog and heat in small saucepan. Bring to a boil and let it boil for 2 minutes. Remove from heat and stir in rum and nutmeg. Serve warm over warm bread pudding (recipe above).

The ingredients...



Serving it up warm & delicious...



BF Asks: What foods and drinks signify the taste of the holidays for you?