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Hot Chocolate & Cream.
Dried out bread pudding with one hunk of chestnut per serving. We were told to drizzle the hot chocolate as saving grace. Looks like the 10 yr old who cooked my pasta just graduated from elementary school and went to high school. What's next? Smear your own peanut butter on roasted bananas? The menu will read:
"Brown butter banana foster & Laura Scudder's double-grinded peanut butter - 2 year-old Jamaican Rum and creme fraiche". Long name, unamazing results.
a good way to use up some leftover stale bread, a leftover chickpea patty, a few eggs, a little chopped parsley, a pinch of salt, pepper, and nutmeg, and a splash of milk.
Apple Fritter Bread Pudding~
cinnamon vanilla cream, cider sauce, olympic mountain cinnamon ice cream
Fall 2010 Dessert Menu
Pastry Chef Erin Powell
Pacific Grill
1502 Pacific Ave.
Tacoma, WA 98402
Why does fresh bread in a bakery or grocery store make us go gaga? It’s like we can’t get enough, and even if there’s plenty at home, we never really think there is.
At some point, that rationale leads to a bottleneck in the bread bin, and our baked goods go bad before we can eat them. Then comes the inevitable push toward the trash.
The next time you even think that might happen, stop yourself! Wars have been fought over bread, for goodness’ sake. There has to be a better end for that bâtard … and there is: turn it into dessert.
www.foodthinkers.com/2010/06/stale-bread-to-coconut-choco...
COCONUT CHOCOLATE BREAD PUDDING
Ingredients
4 tablespoons butter, melted
1 cup whole milk
1 cup heavy cream
2 eggs
¾ cup sugar
2 teaspoons vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
5 ounces day-old bread with crust on, torn into pieces
½ cup coconut shavings
½ cup semisweet chocolate chips
Instructions
1. Preheat oven to 350°F (180°C). Butter a 2½-quart baking dish.
2. In a large bowl, whisk together butter, milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg. Stir in bread, coconut and chocolate. The mixture will be quite loose.
3. Pour into prepared pan and bake for 45 minutes or until top is golden and custard is somewhat set. Serve warm.
Serves 6 to 8.
Rich and creamy bread pudding in milk chocolate custard and studded with chunks of bananas. This is not your average bread pudding for sure! The custard is made with a base of milk & dark chocolate, cream, almond milk, and lots of eggs to create this silky texture. I used pain de mie for their delicate texture and an overnight soak in the custard ensure everything was moist. The creamy chunks of bananas add their own fruity flavour for a decadent treat.
Recipe adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe. Read more at Dessert By Candy.
I think I found a new Saturday/Sunday breakfast/lunch/brunch place for me: the Samovar Tea Lounge at Sanchez & 18th. I've been there before, but never had anything to eat. Today it was a very warm, sunny day. Sitting outside and having their Russian Tea Set. I was in a state of bliss. Pictured here is the food part. It also included a dedicated Samovar full of Russian tea.
Sauce:
* 1/2 cup whipping cream
* 1/2 cup whole milk
* 3 tablespoons sugar
* 1/4 cup amaretto liqueur
* 2 teaspoons cornstarch
Bread Pudding:
* 1 (1 or 2 pound) loaf panettone bread cut into 1-inch cubes
* 8 large eggs
* 1 1/2 cups whipping cream
* 2 1/2 cups whole milk
* 1 1/4 cups sugar
Directions
To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Serves 8 to 10.
1/7
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for FPC
i think this is my first time using a printed fabric for the background and i'm really happy with it. i was worried the patterns might be distracting but i find it otherwise.
the styling of the individual puddings are inspired from bea's broiche/bread pudding. in some photos of the series you can see the layers of the paper cups that i used because the custard was leaking out!
p.s. yay! i've finished assessment!
This was in no way a "one pot" dessert, but it was absolutely fantastic!
Recipes for the bread pudding and the ice cream.
February 5, 2010
Celebrating World Nutella Day with Nutella Bread Pudding (recipe by JustJennRecipes)
Cheesecake is always good. and chocolate of course. But my favorite was this wonderful treat that melted in the mouth. I wished I had ordered my own.
breakfast of champions.
or people who will need a nap very soon.
recipe: www.marthastewart.com/recipe/chocolate-bread-pudding
Believe it or not, this is a single serving and there is Bread Pudding somewhere underneath this lovely garnishing.
A moist and tender bread pudding made with homemade stollen. Served warm or chilled with an optional topping of rum flavored sauce.
(The stollen loaf was cut into cubes and soaked in a combination of melted butter, brown sugar, milk, cinnamon, almond extract, and beaten eggs. After half an hour the soaked bread mixture was poured into a buttered baking dish and baked.)