Apple Bread Pudding

~ New Recipe Alert ~So, I am completely and utterly in love with fall. Not only is the weather great, but the food is amazing! There's honestly nothing better than the scent of fall...I mean, can you think of one? Nah, didn't think so! ;)

I have been craving chili's, soups, stews - really anything and everything that screams fall! (Last week I made a pumpkin and apple bisque that was dEE-lish!!) But, this week I really wanted to do something sweet... and what's more mouthwatering than Bread Pudding?


Here's the recipe I came up with:
{Adapted from Emeril Lagasse's recipe found

6 cups or 1 loaf of Apple Fritter Bread, cubed
{I found this in my Walmart's bakery section, but cinnamon raisin bread would work just as well!}
2 Granny Smith apples, peeled and cubed
1 cup of White Raisins
2 cups of Heavy Cream
1 cup of Milk (whichever % you have on hand)
1 cup of Apple Juice
4 Large Eggs
1 cup of Light Brown Sugar
2 tbsp of Unsalted Butter, melted
1 tsp of Vanilla Extract
1/2 tsp of Apple Pie Spice
1/2 tsp of Salt

Whipped Cream and Toasted Walnuts

In a large bowl, beat eggs - add cream, milk, juice, sugar, vanilla, spices and salt - mix well - add bread, apples and raisins - pour into a greased baking dish and cover with plastic wrap - place in refrigerator until bread has soaked up most of liquid (30 mins- 1 hour).
Preheat oven to 350 - when it comes to temperature, remove plastic wrap and place your dish in the center of your oven - bake for 1 hour, or until the top is brown and the center has set.
{Remember, if you use your convection setting the baking time will need to decrease. I'd start checking after about 40 mins.}
Let the pudding cool for about 10 mins before serving. Top with a fresh dollop of whip cream and toasted walnuts.

This recipe is perfect for setting a fall mood at any dinner's end and is even elegant enough to serve at your holiday get-togethers!
{Tip: For a more Christmas feel, replace white raisins with dried cranberries and toasted walnuts with sugared pecans!!}

Happy Baking!

Jade Cahoon

Sweet Street Designer Cakes and Cupcakes


Sweetgrass Inspired Wedding

A gorgeous couple tied the knot about 20 minutes south of Charleston,SC Saturday on the romantic Seabrook Island. The wedding theme was non-other than local famed sweetgrass...even the boutonnieres were sweetgrass flowers! How adorable, right?

With sweetgrass as my inspiration, I came up with the following design:

This Charleston Style Pound cake was filled with alternating White Chocolate Ganache and Lemon Curd with sliced Fresh Strawberries. The entire cake was done in Vanilla Buttercream and I went with ivory, cream and sand for the coloring. The bottom single tier was done in a basket weave piping to mimic sweetgrass baskets. The top three tiers were done in a Martha Stewart "fan" design chosen by the bride.

Congratulations Stefanie and T!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes


Wedding Cake 9.18.10

A few months ago I met with a sweet couple from Ohio who were in search of the perfect southern touches for their wedding. They had attended a friend's wedding in Charleston, SC a year ago and fell in love with the area and it's lifestyle. After some consideration, they decided to have a destination wedding- southern style!

Many Charlestonian elements were incorporated throughout the wedding and the one which inspired my cake design was the intricate wrought iron gates found throughout the city. Here's the picture I based my design on:

Using my favorite parts of this gate, I broke it up a bit and used one element per tier. This is what I came up: Simple yet designed!

{The black & white picture shows the details a little better...}
This is my Charleston Style Pound cake with a Fresh Strawberry Preserve filling and covered in Vanilla Buttercream. The detail work was also done in buttercream and accented with fresh hydrangeas.

Congratulations, Mary and Jeff!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes


Amelia's 8th Birthday

Sweet Amelia came to me a few weeks ago after church to tell me her vision for the perfect birthday cake. {Her mom told me she has been planning this birthday for months!} Poka dots and flowers in pastel blue, purple and pink is what she wanted...and here's what I came up with:

This is my Vanilla Bean cake with a Milk Chocolate Ganache filling and covered in Vanilla Buttercream. All decorations are made of my handmade Marshmallow Fondant.


Jade Cahoon
Sweet Street Designer Cakes and Cupcakes


IWC Wrist Watch

Yesterday was the 60th Birthday of an architect who also has a love for designer watches. With his collection in the double digits, his co-workers thought it would be perfect to have his cake in the shape of one of his favorites...and I had to agree!

This is my Charleston Style Pound cake with Vanilla Buttercream and a custom "Banana Pudding" filling. I dusted edible silver shimmer and glitter all over to give a more platinum effect. I also tinted the clock's arms steel blue- which is something a lot of the birthday boy's watches are adorned with.

I loved this project!! I always have fun doing the ever-so-popular poka dot cakes, but there's just something about going out of the comfort zone and doing something challenging that I just can't get enough of...HAPPY 60th, Steve!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes