Breakfast/ Dessert

Pumpkin Spiced Peanut Bread Pudding and Recipe Contest!

It’s no wonder where I get my drive to stay busy.  My Mom and my Aunt Martha are shining examples that age is just a number and you get so much more out of life if you stay active.  I know I’ve talked it about it before, but there are some times of the year I literally need to schedule time with my Mom weeks in advance. 

My Aunt Martha downsized her real estate holdings – one of the apartment buildings she owned with my Uncle was getting a bit much to handle, and as luck would have it, she found a buyer and while that headache is gone, it’s left her with a lot of free time on her hands.  So by chance, she and her new friend (not sure if he’s your boyfriend or not Aunt Martha?!) stumbled upon a wholesale peanut business.  I am sure everyone in the south is familiar with Virginia peanuts.  I don’t know what it is about them, but they blow Planter’s peanuts straight out of the water.

Whitley’s Nuts are in a whole other league from any other Virginia peanut I’ve ever had.   Stephanie, I am wondering if you’ve tasted these nuts before?


And Hannah and Jacob could not keep their hands out of the chocolate covered peanuts!


My Aunt sent me a selection of their peanuts – so far, the salt and pepper ones are my favorite:

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One of the peanuts that I was on the fence about before even trying it was the pumpkin spice one.  I am not sure why, but I didn’t think I was going to like them at all.  Well, turns out I was wrong – I love them!

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I guess I thought these would be overly sweet, but they aren’t at all.  Perfect blend of sugar, pumpkin spice and of course the salt.  Yum! 

So my Aunt and I thought we could do a little recipe contest on my blog here.  Basically just send me your favorite nut recipe either with a link in the comment section if you have a blog, or if you don’t, you can just email it to me at  Bloggers, go through your archives on this one!  I figured I had to do some sort of recipe developing too – and since its our named partners birthday, and he LOVES bread pudding I decided to make a pumpkin peanut spiced bread pudding with chocolate chips.

Pumpkin Spiced Peanut Bread Pudding
Serves 12
A great way to use up day old bread - or do what I do and swing
Write a review
Prep Time
60 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
60 hr
Cook Time
45 min
Total Time
1 hr 45 min
190 calories
32 g
6 g
6 g
4 g
3 g
127 g
119 g
22 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 190
Calories from Fat 50
% Daily Value *
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 6mg
Sodium 119mg
Total Carbohydrates 32g
Dietary Fiber 2g
Sugars 22g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1.5 cups soy milk
  2. 2 cups skim milk (really 3.5 cups of any milk will work, that’s what I had at home)
  3. 3/4 cup sugar
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon ground cinnamon
  6. 2 tablespoons melted butter, cooled
  7. 6 cups chopped up bread (I used one loaf of day old Jimmy John’s bread)
  8. 2/3 cup Whitley’s pumpkin spiced peanuts
  9. 2/3 cup semi-sweet chocolate chips
  1. In a large bowl, mix the milks, sugar, vanilla, cinnamon, and butter together.  Dice up the bread and add that to the milk/egg mixture and push down so that all the bread gets soaked in.  Let sit for one hour.  Heat oven to 350 degrees.  Spray a 9x9 pan with Pam.  Add in the peanuts and chocolate chips and mix to combine, pour into pan and bake for 45 minutes.  It will still look “loose” after 45 minutes, but that’s okay – it will be fine once its cooled down.
My Bizzy Kitchen
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I made two batches of this bread pudding.  One for work and the other for Jacob’s grandparents who LOVE bread pudding, especially his Nana.  I decided to make a whiskey glaze for the work version, since he loves whiskey.   All I did was put 1/4 cup sugar, 1/2 cup apple juice (I had a lone juice box in my pantry from when Hannah’s friends son was over) 1/4 cup whiskey, pinch of cinnamon, 2/3 cup water mixed with 2 teaspoons cornstarch.  Put the sugar, apple juice, whiskey and cinnamon and bring to a low boil, or until the sugar melts.  Mix the water with the corn starch, add that to the sugar mixture and cook to a rolling boil for 1 minute until thickened.  Remove from heat, cool and store in a mason jar.  The glaze will keep for over a week in the fridge.

So what’s the prize you might ask?   FIVE 12 OUNCE CONTAINERS OF ASSORTED WHITNEY’S PEANUTS!  That’s a prize worth over $50. 

  • salted
  • salt and pepper
  • chili habanero
  • Chesapeake crabby
  • white chocolate

But the best part is that my Aunt is able to offer you a sample pack for the peanut lover in your family, just in time for the holidays.  You’ll get five 3 oz. assorted peanuts in these flavors:  salted, honey roasted, Chesapeake crabby, habanero and salt and pepper.   Only $15 including shipping.  These are amazing nuts people, and long time readers know how much I love nuts in my mouth. 

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If you are interested in buying the sample pack, just shoot me an email and I’ll give you her contact information, or just leave a comment below saying “I want that!” and I’ll email you directly.

Looking forward to some nutty recipes! 


I am sure you’ve heard that we got some snow over the weekend.  We ended up with about 13 inches when it was all said and done.  I took these pics early Saturday morning before the snow had even stopped.

PicMonkey Collage - snow

I had plans to drive to Oak Park Saturday morning to meet with some high school friends, but I backed out.  What I hate more than driving in rain is driving in snow.  Not so much me driving in it, but I think some people either over compensate and drive 10 miles an hour, or don’t give a shit and drive like it’s a dry road.  I spent lots of time in my kitchen this weekend!  So many recipes to share with you later this week:

Bush’s Baked Bean Chili – sweet/smokey/spicy:

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Ciabatta bread – check out this dough!

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My first cherry pie!  You guys, stop looking for the best pie dough recipe, because I’ve already found it.   Remember the peach pie I made for Tony last summer, but I had to give it away because Tony and I had to go back to Mayo?  I gave it to my neighbor and he said that while he’d only had a couple of peach pies in his life to compare it to, he said the crust was the best he’d ever had in any type of pie.  Go get the recipe here at Natasha’s Kitchen, but I do make the dough in my food processor.  Add the dry ingredients and pulse to combine.  I chopped up the butter and cream cheese into one inch pieces and added them to the flour mixture and pulsed until combined.  I add between 3-4 tablespoons of heavy cream and you’ll know when its combined because it will pull away from the sides of your processor – literally takes a minute to put together.  Wrap in plastic, chill for an hour, roll out and bake.  You can follow her instructions here on how to do the lattice top – this is only my second lattice top and you’ll see it looks really good. 

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Hooray for a short work week!  So whose going to show me they are nuts for nuts!  Bring on the recipes and good luck.  Hannah and Jacob will be the judges by the way for all the entries.

Make it a great day!

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  • Charlie Hills
    November 23, 2015 at 7:34 am

    You’re a Pumpkin Spiced Peanut Bread Pudding and Recipe Contest.

    • Biz319
      November 23, 2015 at 11:09 am

      You’re MOM is a pumpkin spiced peanut bread pudding and recipe contest. 😀

  • Charlie Hills
    November 23, 2015 at 7:36 am

    Oh, I forgot my submission for the recipe contest!

    1. Open container of nuts.
    2. Pour nuts into bowl.
    3. Remove nuts from bowl and place in mouth for 15 minutes.

    You can drop my prize in the mail today.

    • Charlie Hills
      November 24, 2015 at 9:43 am

      FYI, it’s been a day now and I haven’t received my prize yet.

  • PKK
    November 23, 2015 at 8:23 am

    Beth-I would love the contact info for ordering a sample pack! My inlaws are huge nut lovers and it will be a good Christmas gift for them!

  • Carrie @ Season It Already
    November 23, 2015 at 8:29 am

    So much snow! We haven’t seen a lick yet up here! (I’m okay with that for now. 😉 )

  • Jill F
    November 23, 2015 at 9:21 am

    Here’s one of my favorite recipes including nuts. I prefer to use chocolate cake mix, however. Either way it’s good.

    Butter Pecan Pound Cake

    1 Butter Pecan Cake mix
    1 can Coconut Pecan Frosting
    1 cup milk
    1/2 cup chopped pecans
    2/3 cup oil
    4 whole eggs

    Mix all ingredients together. Spray Bundt pan with PAM and pour mix into pan.
    Bake @ 325 for 55 to 65 minutes (I test after 55 minutes).

  • karen
    November 23, 2015 at 9:29 am

    I want nuts!
    I sound like Biz 🙂

    • karen
      December 11, 2015 at 12:29 pm

      How do I order these nuts again? I remember you responded to me but I can’t find the email anymore. Thanks!!!

  • Jacky
    November 23, 2015 at 9:31 am

    WE know you love NUTS! My favorite amazeBALLS recipe is Spiced Nuts, perfect for the holidays.

  • ruth m.
    November 23, 2015 at 10:12 am

    i agree with the “pour nuts in bowl and eat” recipe, and while i like snacking on nuts (especially brazil nuts!) i generally don’t like them in food.

    however, i LOVE rice krispie treats with peanut butter – add several scoops of smooth or chunky peanut butter in while you melt your marshmallows.

    honestly, that’s about it for my favorite recipe. hope it counts, because i would love some nuts to snack on!

  • Bonnie Hunter
    November 23, 2015 at 10:36 am

    Charlie Hills stole my recipe!!!!! Just send me your favorite and the chocolate covered ones. That would be a complete meal as far as I’m concerned. As for Virginia peanuts being the best? Of course they are!!

    Bonnie (Virginia born)

  • Shelley B
    November 23, 2015 at 10:39 am

    Dang woman, that is a lot of snow! Glad you stayed home and cooked instead of getting out and driving in it. BTW, if I ever lived in a snowy area? I’d become a total hermit. You wouldn’t see me until springtime.

    Charlie took my recipe, that jerk. 😉

    I emailed you about the sample packs – sounds like a good gift!

  • Ashley
    November 23, 2015 at 10:43 am

    I know you’re over the whole whole30 thing… but these were my two favorite & most beloved nut recipes from my experience (my boyfriend adores the cocoa coconut nut bites – they’re a mouthful and a mouthful to say… but they’re great to amp up your energy and the taste like a sweet treat with no added sugar!) also almond milk is a MUST for my coffee now and the store bought stuff just doesn’t do it for me anymore… le sigh. if I had to pick ONE of the two it’d be the nut bites though… no one ever notices they’re healthy and we ALWAYS have some in the freezer.

    P.S. fun fact – peanuts aren’t even really nuts! They’re legumes. who knew?! not me, that’s for sure.

  • Lisa
    November 23, 2015 at 11:18 am

    Your entire post made me HUNGRY!
    And snow? Wow!!

  • Randi
    November 23, 2015 at 11:47 am

    I adore bread pudding. There are no eggs in your recipe or did i miss it? Eggs are so friggen expensive these days so that recipe appeals to me. I’m entering my mom’s sour cream coffee cake recipe. I never give it to anyone so you should feel special. LOL. Btw, we got the hell out of dodge at the right time, I would NOT have been prepared for that weather, especially with all the driving we did.

    • Biz319
      November 29, 2015 at 9:21 am

      Damn, I did have eggs in my recipe – I’ll have to fix that! Thanks for pointing that out Randi!

  • Randi
    November 23, 2015 at 11:50 am

    My mom’s sour cream coffee cake
    1 stick butter
    1 c. sugar
    1.5 c. flour
    1 tsp soda, mixed with 1 cup sour cream
    1.5tsp baking powder
    2 eggs
    1tbls vanilla
    cinnamon sugar and mini choc. chips and chopped nuts

    oven at 350.

    cream butter and sugar. Add in eggs and vanilla. Add in dry ingredients. Dont overmix. Add it sour cream. Pour into 9x 9 square pan or for a thinner cake, a 9 x 13. Sprinkle top with cinn/sugar , nuts and mini chips. Bake for 30 min, or until set in center. Check with a toothpick.

  • Shauna
    November 23, 2015 at 12:23 pm
    I am loving the looks of your bread pudding! Makes me want to go home and have some coffee and a sweet treat.
    I’ve shared my link for my Browned Butter and Walnut Tortellini. It’s a dinner I make for my family all the time. The nuts are the star of the dish for sure!

  • Lori
    November 23, 2015 at 2:54 pm

    I am soooooo glad we didn’t get any of that snow. Yay! It will be here soon enough…

  • Jan
    November 23, 2015 at 4:44 pm

    I WANT THAT! That is the prettiest pie I’ve ever seen! You are amazing!

  • Irene
    November 23, 2015 at 6:29 pm

    I want that!
    p.s….that bread pudding looks amazing!

  • Kimberly
    November 23, 2015 at 7:18 pm

    I am literally salivating just looking at that pie!

  • Abbe @ This is How I Cook
    November 23, 2015 at 11:37 pm

    Oh my! Who doesn’t love nuts? I just posted a recipe today with lots of them, but since this is peanuts, I’ll give you a link to one of those. I suppose it would be cheating if I gave you more than one!
    Easy Chocolate Peanut Layer Bars – I know Hannah and Jacob could even make them!

  • Kim
    November 24, 2015 at 12:37 pm

    Yep, Virginia peanuts are quite popular around here (I’m in NC but close to VA border). My favorite recipe using nuts at the moment is this Pecan Pie Bread Pudding (not to copy you or anything. lol) but it’s amazing. Speaking of amazing, your bread pudding looks like it’s out of a magazine! And those chocolate chips…yum!

  • Carol B
    November 24, 2015 at 12:50 pm

    I would like in on the peanuts from your Aunt!

  • Zen
    November 24, 2015 at 9:09 pm

    I’m diabetic so I can’t eat this anymore but try replacing pecans with peanuts when you make a pecan pie.

  • Zen
    November 24, 2015 at 9:12 pm

    Can I get the contact information for the sample pack.

  • JulieN
    November 25, 2015 at 12:05 am

    When does the entry period end?

    • Biz319
      November 25, 2015 at 8:57 am

      The Sunday after Thanksgiving – November 29 😀

  • Fran
    November 25, 2015 at 2:16 am

    Oh my goodness that is a lot of snow! Hopefully this is not a prediction of how your winter is going to be.

  • Kim
    November 25, 2015 at 8:34 am

    Your pie looks great!! Exciting news about your aunt!! I am placing a nut order online….though that would be a fun gift!!