Bread Pudding Recipe


  • 8 Hawaiian mini rolls (You can also use slices of white day old bread) I use sweet bread since I feel like it gives it more of that savory taste!
  • 3 tablespoons of butter (melted)
  • 4 eggs (beaten)*
  • 2 cups of regular milk*
  • 3/4 cup of white sugar (you can use powder sugar or brown too)*
  • 1 teaspoon of cinnamon powder*
  • 1 or 2 teaspoons of pumpkin powder*
  • 1 teaspoon of vanilla extract*
  • (You can also be traditional and add raisins! If it’s not your niche, don’t add them) *


  • Cool whip! / you can make a fresh whipped cream!


  1. Preheat oven to 350 degrees F
  2. Grab a 11 x 17 pan (I use a glass dish), break the bread into small pieces.
  3. Drizzle melted butter over the bread (This is the fun part!)
  4. *Egg mixture: In a medium bowl, whisk the rest of the ingredients!
  5. Next, pour the mixture evenly over the bread, and pushed down the bread with a fork until the bread if covered.
  6. Finally, bake for 45 minutes (Your pudding should turn out gold and fluffy!)
  7. Voilà! Enjoy!

Let me know how your recipe turns out!

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Sparrow and Wolf Restaurant Experience

Hey guys! This wasn’t my first time here but this small dish/appetizer was amazing and I have to tell you about it!

The “Ocean Parfait”

What is it? — Sea urchin, kizami wasabi, topped w/ toasted nori, and smoked trout roe.

As said on my IG, eating this was the funnest parfait I’ve ever eaten. Sparrow and Wolf really did the job of creating a small dish with a taste of delicious seafood, amazing flavors, and a perfect crunch. My honey and I really admire their bartenders and servers. To be frank, we judge restaurants by their drinks and service. Sparrow is definitely on our TOP 5 of off the strip restaurants in Las Vegas. I highly recommend stopping in for date nights, parties, and even if you want to grab a quick drink before going out on the town!

Here’s another plate we tried for the first time:

Country Pate En Croute.

(duck liver wrapped in a flaky dough)

served w/ pickled pear, brined mustard seeds, and petite arugula.

Petruchio Cocktail

(Gin, aperol, lemon juice, sugar syrup, orange bitters, and egg whites — Yum!)

FYI — You can definitely name out anything you desire to the bartenders and they are on their A-Game. I love gin, so I threw this drink at them and they delivered.

The location is great as well. It’s off the strip and in the spring mountain area. Go ahead and try this place out!

Please comment below and tell me about your experience or do tell which off the strip restaurants you recommend!

Bún bò Huế

This is Bún Bò Hue. I was introduced to this Vietnamese spicy beef noodle soup & O M G. The flavors just burst! It’s not for a lot of people, hence the pork blood . Although, It is a beef and lemongrass based broth. Mixed in with different chili spices. It usually comes with meatballs, slices of beef, tendon, sausage, and vermicelli. 

Bún bò Huế is my favorite hot noodle dish. Some other faves of mine would be the following:

Most of the time, I have noodles sitting in the fridge, and crave a quick dish. If I have the right noodle (egg is my favorite) i’ll quickly pan fry the following:

  • Egg noodles (3/4 cup) – You’ll need to boil before putting it on the pan
  • Sesame oil (teaspoon)
  • Oyster sauce (teaspoon)
  • Huey Fong Chili Garlic Sauce (half/teaspoon)
  • Bagoong “shrimp paste” (just a hint, this stuff is strong & stinky ha!)
  • + You can eat this noodle dish with a soft boiled egg or any left over meat! Yummm!

Try it! Let me know what you think!

Tell me some of your favorite noodle dishes!

Bibingka Cornbread Recipe

“Rice Cake” Cornbread

Sorry about the angle. We got too excited and took a bite.


  • 1 cup of rice flour
  • 1 cup of cornmeal
  • Pinch of salt
  • 3 eggs
  • 1 tablespoon of baking powder
  • 1 cup of confectioners sugar
  • 3 tablespoons of unsalted butter – Melted
  • 1 can of coconut milk
  • 1 can of cream style corn
Here are some of the ingredients I used.


  • Melted butter
  • Granulated sugar

Note: With a flat pan I made 32 small servings.
If you use an 8×8 pan you can make 12 larger servings

  1. Preheat oven to 350’F. Grease bottom and sides of an 8X8 inch baking pan. (I used a flatter large pan)
  2. In a medium bowl, whisk together rice flour, cornmeal, salt, and baking powder. *dry ingredients*
  3. In a separate large bowl, beat eggs (until fluffy), add sugar, and melted butter. Continue to whisk these ingredients until foamy. (I manually whisked. You can use a hand mixer or stand mixer) *egg mixture*
  4. Add half the dry ingredients, stir, add the remainder, and stir until completely mixed in, the batter should be thick a this point. (You can use a flat spatula for this step).
  5. Add coconut milk and the egg mixture, using your whisk, stir until completely incorporated.
  6. Finally, add the cream style corn, and mix!
  7. Pour the batter into the pan, even it out using a spatula, set the pan against the counter (give it a little shake!). You want the batter to be even.
  8. Bake! Keep in oven for 30 – 35 minutes or until browned. (Use a toothpick to check the center)
  9. Remove from the oven, let it rest for 2 minutes, brush the top of the cornbread with melted butter, sprinkle granulated sugar, and return to the oven for 3-5 minutes.
  10. Enjoy! Eat this yummy side dish with ribs (Pinoy style), any type of BBQ style entree, eat as dessert (I TOPPED IT WITH COOL WHIP — YOU WILL THANK ME), and honestly, It goes well with E V E R Y T H I N G.

Check out my previous posts below: