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The only part of the meal I thought was actually good - and it didn't fit the theme of the meal. Bread Pudding a la mode with Bananas Foster Sauce is NOT Polynesian ... good, BUT!
'Ohana in the Polynesian Resort at Walt Disney World.
For our two year dating anniversary Patrick and I went to eat at the brunch spot where we had our first date. I had the exact same meal: Bill's signature bread pudding french toast with grilled bananas and a mimosa :)
Pound cake bread pudding with lemon sauce.
2 cups milk
1/4 cup stick butter
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
2 large eggs, slightly beaten
6 cups dry bread cubes (8 slices bread)*
1/2 cup raisins, if desired
1. Heat oven to 350º
2. Heat milk and butter in 2-quart saucepan over
medium heat until butter is melted and milk is hot.
3. Mix sugar, cinnamon, salt and eggs in large bowl
with wire whisk until well blended. Stir in bread cubes
and raisins. Stir in milk mixture. Pour into ungreased
1 1/2-quart casserole or square baking dish, 8X8X2 inches.
Place casserole in rectangular pan, 13X9X2 inches; pour
boiling water into rectangular pan until 1 inch deep.
4. Bake uncovered 40-45 minutes or until knife inserted
comes out clean
5. Prepare sauce, any sauce. Serve sauce over warm bread pudding.
Refridgerate any remaining dessert.
Lemon sauce:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter
1. Mix sugar and cornstarch in 1-quart saucepan.
Gradually stir in water. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil
for 1 minute; remove from heat.
2. Stir in remaining ingredients. Serve warm or cool.
Enjoy and have a good weekend.
It just keeps snowing! 3" more last night, another big storm on the way this weekend. Here's something to warm you (and your Valentine?) up - chocolate bread pudding for two.
Recipe on The Craving Chronicles.
At the coffee morning today, I had a piece of bread pudding – my friend had two extra pieces in a paper bag to take home.
Recipe in the New Vegan....and newer improved version to follow.
Here it is:
1 loaf French bread, #1
Vegetable margarine
8 oz soft tofu
5 cups vegan creamer
2 teaspoons vanilla
2 teaspoons cinnamon extract
1 tbsp grated nutmeg
1/2 cup raw sugar
1/3 cup raisins
Preheat the oven to 350 degrees
Cut the loaf of bread into cubes and
place on a sheet pan in a single layer. Toast it 10 minutes, until lightly browned.
Grease a 9 by 12 by 2-inch baking dish with margarine. Place the cubes in the baking dish.
In a blender or processor mix together the tofu, creamer, nutmeg, vanilla and cinnamon extracts and sugar. Pour this custard mixture over the cubes. Set aside for 10 minutes so the bread soaks up the custard. Scatter the raisins over the top of the pudding.
Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
Feeds 8-12
making bread pudding for a potluck meeting of my crafting group that I have friday night.
they're wild about my bread pudding.
little do they know I throw it all together with whatever is in the pantry at the moment!
this is before.
see after!
Recipe:
1 loaf Quaker HArves Bread, any type
1/4 lb butter (but with more, it tastes soooo good!)
1c mixed fruit, (softened up in a bowl of hot water for a few minutes): cranberries, raisins, coconut, apricots
1 apple diced
1 banana cut up
grated zest of 2 lemons
1/2 c brown sugar
3 cups milk
3 eggs
preheat oven to 350 deg C
line 9x12x3 pan with parchment paper for easy cleanup and removal
butter and cut up bread slices, into chuncks, I like big, so 12 segments
beat eggs for a few minutes, add milk and beat together
pour bowl of soaking dried fruit, lemon zest, diced apples, sliced bananas into milk mixture
pour wet mixture into bread and toss/stir until bread is well covered
spread evenly into pan
bake in 350deg Oven for 60 ish minutes, centre rack
until tops are golden brown and crisp and custard mixture in center has set
for a treat, serve with whipped cream, prewhiped or whipped!
Daily baked French Toast "bread pudding" style. $11.00.
Served with fresh fruit, Ontario maple syrup & berry coulis.
Today's special: Blackberry & Cinnamon.
3/7
***
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!
Peanut Butter Cinnamon Roll Bread Pudding topped with Natures Path Organic Fruit & Nut Granola? Yes please!
www.yummysmells.ca/2016/02/crunch-topped-peanut-butter-ci...
DESCRIPTION
Here's a new twist on an old-fashioned favorite--bread pudding. Savory ham, broccoli and cheese star in a just-for-two winner.
INGREDIENTS
2 Pillsbury® Oven Baked frozen soft white dinner rolls (from 12.4-oz bag)
2 eggs
1/2 cup milk
1/4 teaspoon dried basil leaves
1/8 teaspoon salt
Dash pepper
1 cup Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed
1/2 cup diced cooked ham
1/4 cup shredded Cheddar cheese (1 oz)
DIRECTIONS
1.Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. Place rolls on cutting board; let stand 10 to 15 minutes to thaw. Meanwhile, in medium bowl, beat eggs, milk, basil, salt and pepper until well blended.
2.Cut rolls into 3/4-inch cubes; place in bowl with egg mixture. Stir to coat. Stir in broccoli, ham and cheese. Pour into casserole.
3.Bake 40 to 45 minutes or until puffed, golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.
High Altitude (3500-6500 ft): No change.