Last weekend I had some much loved friends from my teaching degree visit for dinner and some telly. For quite some time now (4 years?) we've been meeting at my place every few months and catching up on episodes of Supernatural. It's marvellous, indulgent, cheesy and so good for the soul. This time was our first evening catch up. Previously, they've been during the school holidays, but Bub can no longer tolerate such a long time of me being so distracted and her nap doesn't occupy her enough. We managed to organise delivered Thai and bringing a dessert each. Genius. Supernatural evenings may become more common :D
Next to the ice-cream and the apple & rhubarb and apple & apricot crumbles (yum!) was my bread pudding. If you happen to be on Pinterest, and you happen to follow my board for food, you may have seen my pin for this recipe. It is a beautful looking website and the photos are gorgeous, but there're lots of them and they're huge. I found it very frustrating to have to wait for the photos to load; every time I'd scroll down to get the recipe a few more pics would load and it would shuffle down again! I'm copying the recipe here, exactly as it appears, to save you small-device grief while you cook.
It went really well, although I used some surplus wholemeal bread and my new cinnamon is Dutch Cinnamon, which has a subtly different flavour to regular cinnamon. I'm not sure I won't replace it soon and keep the Dutch stuff for beverages, or something, or find specific recipes for it.
It went really well, although I used some surplus wholemeal bread and my new cinnamon is Dutch Cinnamon, which has a subtly different flavour to regular cinnamon. I'm not sure I won't replace it soon and keep the Dutch stuff for beverages, or something, or find specific recipes for it.
 |
| Ugly, messy and yum |
All my other days have been spent keeping on with my secret project, less the two I used for completing my tax return. (Ugh. I seriously considered subtracting creative days from my count, it was that uncreative.) The project is going well, about 40% done if I do all I hope to do. More like 60% if I skip a step. It's not exactly as I'd like but I'm not sure it could really have been any different, all things considered. I hope the recipient likes it anyway.
Today I'm doing the bread pudding again, but using left over crusts and a layer of maple syrup on the bottom with sultanas mixed throughout. It probably doesn't need the syrup on the bottom as well as the butterscotch sauce, but when has less been more with desserts like these?!
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"Recipe: Classic Bread Pudding with Vanilla Sauce
Ingredients:
4 Cups Dried White Bread (I used a french loaf, crust removed and cut into cubes)
2 Eggs, Slightly Beaten
2 Cups Milk
1/4 Cup Butter, Melted
1/2 Cup Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla
Vanilla Sauce:
1 Stick Butter
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar
1/2 Cup Whipping Cream
1 Tablespoon Vanilla
Directions:
Preheat oven to 350 Degrees.
Bread should be stale. Either cut into cubes and let sit out overnight or preheat oven to 300 degrees and place cubed bread into oven for about 15 minutes or until they feel stale to touch.
Grease a 1 1/2 quart casserole, or 9×13 pan and set aside.
In a bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla.
Pour mixture over bread cubes and let sit about 5 minutes. Pour into greased pan and bake, uncovered for 50-55 minutes or until puffed and browned on top.
Remove from oven and serve warm with vanilla ice cream and sauce.
Sauce Directions:
Combine all sauce ingredients except vanilla in a small saucepan. Heat until melted and begins to boil. Once it comes to a rolling boil, remove from heat and add vanilla. Mixture will bubble up, this is normal. Stir in vanilla and let cool. Pour over ice cream and bread pudding and serve. Store in a jar for up to 2 weeks and use as a topping on all your favorite desserts!
Recipe adapted from Better Homes and Gardens Cookbook."
from http://mikeysinmykitchen.com/2013/03/22/classic-bread-pudding-with-vanilla-sauce/ by Bee of Mikey's In My Kitchen
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"Recipe: Classic Bread Pudding with Vanilla Sauce
Ingredients:
4 Cups Dried White Bread (I used a french loaf, crust removed and cut into cubes)
2 Eggs, Slightly Beaten
2 Cups Milk
1/4 Cup Butter, Melted
1/2 Cup Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla
Vanilla Sauce:
1 Stick Butter
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar
1/2 Cup Whipping Cream
1 Tablespoon Vanilla
Directions:
Preheat oven to 350 Degrees.
Bread should be stale. Either cut into cubes and let sit out overnight or preheat oven to 300 degrees and place cubed bread into oven for about 15 minutes or until they feel stale to touch.
Grease a 1 1/2 quart casserole, or 9×13 pan and set aside.
In a bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla.
Pour mixture over bread cubes and let sit about 5 minutes. Pour into greased pan and bake, uncovered for 50-55 minutes or until puffed and browned on top.
Remove from oven and serve warm with vanilla ice cream and sauce.
Sauce Directions:
Combine all sauce ingredients except vanilla in a small saucepan. Heat until melted and begins to boil. Once it comes to a rolling boil, remove from heat and add vanilla. Mixture will bubble up, this is normal. Stir in vanilla and let cool. Pour over ice cream and bread pudding and serve. Store in a jar for up to 2 weeks and use as a topping on all your favorite desserts!
Recipe adapted from Better Homes and Gardens Cookbook."
from http://mikeysinmykitchen.com/2013/03/22/classic-bread-pudding-with-vanilla-sauce/ by Bee of Mikey's In My Kitchen
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