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You Won't Miss the Turkey With This Savory Squash Pudding

YumSugar — Tue, 17 Nov 2009 15:00:27 -0800

Planning an almost meatless feast or vegetarian meal this Thanksgiving? If you were fretting about a main course that can compete with the bird as the star of the supper, you can stop worrying; I've found one for you!

I'm not sure if any entrée can ever be all things to all people, but this savory bread pudding is as close as it gets. It's wholesome, with kale, butternut squash, and shallots, yet at the same time hearty and satisfying. Want to impress herbivores and carnivores alike? Keep reading.

Would You Rather Eat a Hot or Cold Dessert?

partysugar — Sun, 01 Mar 2009 01:30:53 -0800

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Come Party With Me: Girls Winter Weekend - Dessert

partysugar — Wed, 04 Feb 2009 12:30:48 -0800

No girls weekend is complete without an indulgent chocolate dessert. Since snow is in the forecast for the Sierra Nevada, a dessert that's served warm is ideal. Chocolate bread pudding is comforting and delicious. The simple ingredients can be found at the local mountain store and the preparation is less complicated than a layer cake. Assemble the pudding before dinner because it needs time to rest before baking. Place in the oven when dinner is finished, so it can cook while you do the dishes. If you can't find creme fraiche, substitute heavy whipped cream or a small scoop of ice cream. To look at this rich, luxurious recipe, read more.

Chocolate Bread Pudding
From Martha Stewart

Ingredients

2 cups heavy cream
2 cups milk
1 whole vanilla bean, split in half lengthwise, seeds scraped
3 cinnamon sticks (optional)
1 loaf brioche (about 1 pound, or you may substitute white bread)
12 ounces roughly chopped Valrhona or other bittersweet chocolate, plus 1/2 ounce or 1/4 cup shavings for garnish
8 large egg yolks
3/4 cup sugar
1 package (8 ounces) creme fraiche

Directions

Heat the oven to 325 degrees.
Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat, cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
Cut the brioche into 1/4-inch-thick slices. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9-by-12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
Return the milk mixture to a boil, remove from heat, and discard vanilla pod and cinnamon sticks.
Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg-yolk mixture, whisking constantly, until fully combined.
Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture.
Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly.
Remove plastic, wipe edges of the dish with a damp towel, and allow to sit for 30 minutes.
Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.
Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.

Serves 8-10.

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6 Uses for Christmas Leftovers

YumSugar — Fri, 26 Dec 2008 04:00:01 -0800

Christmas is over, and you're left with crumbled wrapping paper and way too much of last night's Christmas feast. Instead of eating cookies until you're blue in the face, transform your holiday leftovers into dramatically different gourmet dishes. To see some of our ideas, read on.

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Fast & Easy Dinner: Artichoke-Heart, Spinach, and Mozzarella Bread Pudding

partysugar — Thu, 27 Dec 2007 05:30:31 -0800

Savory bread puddings are all the rage. Filled with chunks of delicious vegetables, smooth cheeses, and egg soaked bread, how could you not lust for a piece of one? For best results, use a good quality crusty white bread.

This recipe calls for frozen artichokes and spinach, so follow the packages' instructions to properly thaw the ingredients. The resulting savory pudding pairs nicely with an Italian Chardonnay. It can be assembled in advance and baked later, making it a marvelous choice for a pot luck meal. To take a look at the recipe all you have to do is, read more.

Artichoke-Heart, Spinach, and Mozzarella Bread Pudding
From Food and Wine magazine

2 10-ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry
1 9-ounce package defrosted frozen artichoke hearts, diced and drained on paper towels
3 scallions including green tops, chopped
1 quart 1/2-inch cubes of good-quality white bread
1/2 pound grated mozzarella (about 2 cups)
4 eggs
2 cups milk
1/2 cup grated Parmesan
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper

Heat the oven to 350°. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish.
In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella. Spread this mixture in the bottom of the prepared baking dish. Top with the remaining mozzarella.
In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Pour over the vegetables and bread and press the bread into the liquid, making sure that it's well moistened.
Bake the bread pudding for 20 minutes. Raise the oven temperature to 400° and bake until the pudding is puffed and browned, 15 to 20 minutes longer.

Serves 4.

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Delicious Last-Minute Dessert

partysugar — Mon, 10 Dec 2007 16:18:39 -0800

I eat a banana for breakfast every morning, so I almost always have them on hand. They're my secret weapon for an easy, fast dessert: chocolate-banana bread pudding. I've made this dessert tons of times and it's a real crowd pleaser. The bananas are lightly caramelized before they're added and the puddings are cooked in a muffin tin making for fun, individual portions. The final dessert is comforting and each bite melts in your mouth. For the delightful recipe, read more

Chocolate-Banana Bread Puddings
From Silvana Nardone

1 tsp. unsalted butter
2 tbsp. brown sugar
3 bananas, sliced 1/3-inch thick
1 cup milk
2 large eggs
2 tsp. pure vanilla extract
10 slices of white bread, lightly toasted
Six 1.55-oz. milk chocolate bars, broken into small pieces (they melt better than chocolate morsels)

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas should be softened and sticky. Remove from the heat and let cool.
In a large bowl, whisk together the milk, eggs, and vanilla.
Stack the toasted bread, slice off the crusts, and cut the bread into 4 triangles.
Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes. Stir in the cooled caramelized bananas and the chocolate.
Spoon the mixture into the prepared muffin cups (they'll be full). Bake the puddings until puffy and golden, about 25 minutes.

Makes 12.

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Yummy Link: Pumpkin Bread Pudding

YumSugar — Tue, 30 Oct 2007 06:28:31 -0700

A two step recipe for pumpkin bread pudding? Deb isn't kidding, you do need to add this recipe for Pumpkin Bread Pudding to your arsenal. - Smitten Kitchen

Bread Pudding Two Ways - Beginner & Expert

partysugar — Tue, 18 Sep 2007 14:45:31 -0700

When I went to dinner for my dad's birthday, one of the desserts we sampled was a delicious bread pudding. An uncomplicated peasant's dessert, bread pudding is baked, cubed bread soaked in a custard-like mixture of milk, eggs, sugar, and vanilla. It's a dessert that you may not think to make at home, but one whose comforting simplicity is worth it. To encourage that everyone give bread pudding an experimental try in their kitchen, I've found two recipes - one for the inexperienced and one for the pro - so check them out, just read more

Beginner Bread Pudding
From Kraft Foods
Image Source

1/2 cup (1/2 of 8-oz. tub) Light Cream Cheese Spread
1/2 cup firmly packed brown sugar
2 large egg whites
1/2 tsp. ground cinnamon
1-3/4 cups fat-free milk
6 cups cubed whole wheat bread (6 to 8 slices)
2 squares Semi-Sweet Baking Chocolate, coarsely chopped

Preheat oven to 350°F.
Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well.
Gradually add milk, mixing until well blended.
Place bread cubes in 8-inch square glass baking dish. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
Bake 30 to 35 min. or until set in center. Cool slightly; serve warm.
Store leftover pudding in refrigerator.

Serves 8.

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Expert Bread Pudding
From Commanders Palace restaurant in Las Vegas
Image Source

Bread Pudding
3/4 cups Sugar
1 tsp. Ground Cinnamon
Pinch of Nutmeg
3 Medium Eggs
1 cup Heavy Cream
1 tsp. Vanilla
5 cups New Orleans style French Bread, 1" cubed (see note)
1/3 cup Raisins
(18: in length or approximately 1 1/3 G/ sliced thin)
Whiskey Sauce
1 cup Heavy Cream
1/2 Tbsp. Corn Starch
1 Tbsp. Water
3 Tbsp. Sugar
1/4 cup Bourbon
Meringue
9 Medium Egg Whites
3/4 cups Sugar
1/4 tsp. Cream of Tartar

To make the bread pudding, first preheat oven to 350 degrees. Grease 8" square baking pan.
Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream.
Add the vanilla, then the bread cubes. Allow bread to soak up custard.
Place the raisins in a greased pan. Top with the egg mixture, which prevents the raisins from burning.
Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.
To make the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil.
Whisk corn starch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
To make the meringue, preheat oven to 350 degrees. Butter six 6 ounce ramekins.
First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue.
In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.
Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim.
Bake immediately for approximately 20 minutes or until golden brown.
Serve immediately. Using a spoon, poke a hole in the top of each soufflé, at the table, and pour the room temperature whiskey sauce inside the soufflé.

Serves 6.

Note: New Orleans French bread is very light and tender. If substitute bread is used that is too dense, it will soak up all the custard and the recipe will not work.

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52 Weeks of Baking: Ghetto Bread Pudding

YumSugar — Fri, 25 May 2007 11:01:18 -0700

I almost broke my 52 weeks of baking resolution this week, but a random office concoction saved me. I was internally debating on what I should do when I remembered that there was a toaster oven in the office kitchen, as well as a bunch of random ingredients. So in a last ditch effort to save my resolution, I threw everything together and created what I've dubbed "ghetto bread pudding." I call it this for three reasons: (1) it looks pretty ghetto, (2) there's no pudding in this bread pudding and (3) it seems like something you'd eat in college and everyone knows, you eat some pretty ghetto stuff in college.

However, no matter how bad it looks, this mixture of chocolate, peanut butter, bread and bananas tasted pretty great. If your office has those four ingredients and a toaster oven, then do yourself a favor and whip up an incredibly simple indulgent snack. To see what I came up with, read more

Ghetto Style Stuff Lying Around The Office Pudding Minus The Pudding
I decide to see what I can do with what's available in the office...

Peanut Butter (1 tube was 32g or 1.12 oz)
20 Hershey Kisses
2 super ripe bananas - cut into slices
1/2 large french roll - cut into cubes

Preheat toaster oven to 350F.
If you do not have a toaster oven pan, make a sad aluminum foil one like I did.
In large bowl (use one larger than one shown) melt chocolate in microwave. Do it in 10 second spurts at low heat, be sure to stir often.
Mix peanut butter and chocolate together.
Stir in bananas and bread until all pieces are evenly coated.
Pour mixture into pan and put into toaster oven. Dollop with a few extra kisses if desired.
Bake until bread is crisp and bananas are gooey. 5-10 minutes.
Remove from toaster oven and transfer concoction to plate.
Devour.

Note: We thought about topping it with plain potato chips, but by the time we got around to it, Molly and I had already devoured it.

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Sweet Evening Cravings

YumSugar — Wed, 27 Dec 2006 15:41:01 -0800

Sometimes I crave a delicious dessert that doesn't involve a bunch of elaborate steps and expensive ingredients. I know that I could just have vanilla ice cream with chocolate sauce, but it's winter and I'd rather have something that is warm gooey goodness. When a craving like this strikes, I make chocolate banana bread pudding. Since I always have bananas, chocolate and sliced bread on hand, it comes together so quickly (35 minutes). If you're having a sweet attack and want something homemade fast, read more

Chocolate Banana Bread Puddings
From Silvana Nardone

1 teaspoon unsalted butter
2 tablespoons brown sugar
3 bananas, sliced 1/3 inch thick
1 cup milk
2 large eggs
2 teaspoons pure vanilla extract
10 slices of white bread, lightly toasted
Six 1.55-ounce milk chocolate bars, broken into small pieces (they melt better than chocolate morsels)

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.

In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas should be softened and sticky. Remove from the heat and let cool.

In a large bowl, whisk together the milk, eggs and vanilla.

Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.

Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes.

Stir in the cooled caramelized bananas and the chocolate.

Spoon the mixture into the prepared muffin cups (they'll be full).

Bake the puddings until puffy and golden, about 25 minutes.

Serves 12.

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