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VLOG: Everyday Spring Makeup

I've put together a quick and easy makeup look with my new purple eye shadow for Spring. Thanks to Pantone, ultraviolet is the top color trend for 2018, and I love it! I've been incorporating all different shades from a pastel lavender to a darker plum, and I think it goes together perfectly with pink for Spring. You can find the links to all of the products used below, and don't forget to get your own free sample of the L'BRI skincare system!

If you have any questions about any of the products used, please feel free to leave it in the comments below, and I'll be sure to answer. Please subscribe on Youtube if you haven't yet, and thanks again for watching!

Featured Products:

Believable Finish Blush Refill in Rose Sand

L'BRI Pearl Eyeshadow Refill in Shy Violet
See all available eye shadow colors.

L'BRI Volumizing Mascara in Deepest Black

Dual Action Powder Foundation
L'BRI Lipstick in Do Kiss See all available lip colors.

Essie Treat Love Color nail pol…

Pumpkin-Spice Coffee Bread Pudding

Bread pudding is such an easy way to feed a crowd for brunch (or to have yummy leftovers for the week). You can prep it the night before then just pop it in the oven in the morning and have a relaxing cup of coffee instead of standing over the hot griddle while everyone else is chilling.

For fall there is nothing better than pumpkin-flavored anything, so I just had to come up with a pumpkin bread pudding recipe. This one is super easy. I used only the basic ingredients, but it came out so perfectly yummy. The pumpkin coffee in the recipe does give it a slightly bitter flavor, which I prefer, considering how much maple syrup I like to put on it. Though you can substitute the coffee with liqueur, or add in a bit more brown sugar to make it sweeter. Though if you serve it with syrup or powdered sugar, I encourage you to try the recipe as-is. It created the perfect balance between sweet and savory.

  • 2 cups coconut milk (dairy-free option) - for regular recipe use 1 cup heavy cream plus 1 cup whole milk
  • 6 large egg yolks
  • one loaf Pepperidge Farm Pumpkin Spice Swirl Bread (cubed and left out overnight to stale)
  • one cup canned pure pumpkin
  • 1/2 c pumpkin spice coffee
  • 1 tbsp vanilla extract (or seeds from 2 fresh vanilla bean pods if possible)
  • 1tsp  pumpkin spice
  • 1/2 cup dark brown sugar
  • oil or butter for greasing pan 

Tools: all you need is a large mixing bowl, whisk, and large rectangular baking dish 


1. Lightly butter or grease your baking dish and preheat oven to 325 F. Fill the dish with the cubed pumpkin swirl bread.

2. Mix all the other ingredients in a large mixing bowl and whisk until thoroughly combined.

3. Pour mixture over bread and press down the bread gently until all of the liquid is absorbed.

4. Bake at 325 for about 50-55 minutes until the top layer is slightly crusty and you see the cracks in the pudding (see photo #1).

*Tip: To add some crunch, serve it with some sweet pralines, and of course drown it in maple syrup. Enjoy!

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