Vanilla Bread Pudding with Golden Raisins

January 13th, 2012 § 0 comments § permalink

Serves 8

Ingredients

2 tablespoons unsalted butter
1 loaf Challah bread, hardened, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water, for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
18 teaspoon freshly grated nutmeg
18 teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds

Directions

Preheat the oven to 350°F. Generously butter a deep 9×13-inch baking dish and set aside. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins. In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with sugar. Beat in the ground spices, vanilla and salt. In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

Chocolate & Pumpkin Bread Pudding

December 8th, 2011 § 0 comments § permalink

Makes 12 ramekins

Ingredients

1 can (15 ounces) coconut milk
1/2 cup almond milk
1 can (15 ounces) pumpkin
1/2 cup brown sugar
2 teaspoons cinnamon, freshly grated
2 teaspoons nutemg, freshly grated
1 teaspoon cardamom powder
1 teaspoon salt
8 cups day old bread, cubed about 11/2 inch thick
4 ounces dark chocolate, chopped
Powder sugar

Directions

Pre-heat oven to 375°F. Grease 12 ramekins. In a large bowl whisk together the coconut milk, almond milk, pumpkin, brown sugar, and spices until smooth. Mix in the bread and the chocolate. Place the mixture in greased ramekins. Bake for about 25-30 minutes or until the tops are slightly browned. Remove from oven and take out of ramekins while warm by cutting around the mold and turning upside down onto a small plate. Dust the tops with powdered sugar.

Chocolate Mint Pudding

February 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

1½ cups sugar
¼ cup cornstarch
12 ounces high-quality bittersweet chocolate
3 cups milk (infused with fresh mint, recipe follows)
3 egg yolks
1 teaspoon vanilla
Salt

Directions

In a heavy bottom saucepan, whisk together sugar and cornstarch. Add chocolate, and melt down, whisking well. In another bowl, beat eggs with milk, and add vanilla. Gradually whisk into chocolate mixture. Bring to a boil, whisking until mixture is thick. Remove from heat, and add a pinch of salt.

Milk Infused with Mint

Makes 3 cups

Ingredients

3 cups milk
1 cup fresh mint, crumbled between fingers

Directions

In a medium saucepan, add milk and fresh mint. Heat on simmer, about 5 to 8 minutes. Strain out mint, and discard.

Apple Bread Pudding with Golden Raisins

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons unsalted butter
1 loaf Challah bread, crusts removed, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
â…› teaspoon freshly grated nutmeg
â…› teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds

PREPARATION

Preheat the oven to 350°F.

Generously butter a 9×13-inch deep baking dish and set aside.

Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.

In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes.

Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

Lime Scented Rice Pudding With Fresh Mangoes

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

2 ½  quarts whole milk
2 cups short-grain white rice (14 ounces)
1 14-ounce can unsweetened coconut milk
1 vanilla bean, split and seeds scraped
1 ¼ cups sugar
½ cup heavy cream
Finely grated zest of 1 lime
6 ripe mangoes—peeled, pit removed and cut into 1-inch cubes
¼ cup mint leaves, chopped

PREPARATION

In a medium enameled cast-iron casserole, combine the milk with the rice, coconut milk, vanilla bean and seeds and the poppy seeds and bring to a simmer over moderately high heat, stirring. Reduce the heat to low and simmer, stirring often, until the rice is tender, about 1 hour and 20 minutes.

Stir the sugar, heavy cream and lime zest into the rice and simmer, stirring occasionally, until the rice pudding is sweet and fragrant, about 10 minutes. Let cool to room temperature, then cover tightly and refrigerate until chilled, about 2 hours. Spoon the rice pudding into small bowls and top with the mango.  Before serving, add mint.

Make Ahead
The rice pudding can be refrigerated overnight. Serve chilled or at room temperature

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