origin
A couple of years ago I had a marvelous realization: I loved good bread puddings. And this realization of course made me want to learn to make a good bread pudding. I searched for recipes of various shapes and sizes to find the key ingredients, timing, and baking. Then I had fun. It is a perfect winter dessert – not too sweet, but moist and warm and begging for a cup of coffee, tea, or milk to go alongside. The recipe was resurrected for Christmas dinner this year and enjoyed by all. This is an approximate recipe – modify it to your heart’s content.
ingredients
pudding
- 2/3 – 3/4 loaf of American style French bread (goal: a white bread that does not have a thick crust – you want a crust that will ‘disappear’ rather than become tough in the custard)
- 1 cup coconut milk
- 1 cup 2% milk
- 4 small eggs or 3 large eggs
- 1/2 cup white sugar
- 1 tsp vanilla
- 1+ 1/2 tsp cinnamon
- 1/2 cup raisins
- 1 medium apple (honey crisp, braeburn, or one with equally good texture and flavor)
- Rum
topping
- 4 Tbsp butter
- 4 Tbsp flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
instructions
- The night before, put the raisins in enough rum to cover them, cover with a plate, and leave out.
- Cut bread into 1 inch squares and let sit out for an afternoon to dry the bread. (You can also cut these the night before and place in a bag to let dry. If the bread has thicker crust on it, cut the crust off of the bread as it will become tough when baked.)
- Dice the apple into very small pieces (approx. 1/2 the size of a raisin). You do not need to peel the apple. Toss apple with 1/2 tsp cinnamon and 2 Tbsp rum.
- Beat the eggs until they are thick and foamy. Add the coconut and cow’s milks, sugar, vanilla, and cinnamon.
- In a large bowl, toss the bread, raisins (drained of the excess rum), and apples. Place the mixture in a greased 8 x12 baking dish. Pour the egg & milk mixture over. Leave out for 30 min – 1 hr before baking, pushing the bread down with a fork or spatula to soak up the egg & milk mixture regularly.
- Melt the butter. Mix in flour, brown sugar, and cinnamon. Use your hands to spread this topping over the pudding in small pieces.
- Bake at 350 degrees for approximately 40 minutes (until the pudding has set). Let cool for 10 minutes before serving. Makes 6 hearty servings.
Tags: dessert
origin
This is the carrot cake recipe that I grew up with – one of those recipes that mom would make and everyone always loved. It is the recipe against which I judge every piece of carrot cake I buy – and no restaurant or store has measured up. And, yes, when I want to, I do make this a multi-layer cake that is picture perfect cake (however, I never add silly little iced carrots). So this is that recipe with, as always, a couple of modifications that make it even better.
ingredients
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 – 1/2 tsp cloves
- 1/4-1/2 tsp nutmeg
- 2 tsp vanilla
- 1 cup coconut
- 2 cups grated carrots
- 3 eggs
- 1 cup crushed pineapple
- 1/2 cup plain apple sauce
- 1 cup vegetable oil
instructions
Mix all dry ingredients. Add and mix the wet ingredients except for the carrots and coconut. Fold in the carrots and coconut, one at a time. Bake in 9×13 plan at 350 degrees F for 45 min or until done (toothpick comes out clean).
When cake has cooled, frost with homemade cream cheese frosting – trust me when I say that it is worth the effort. (Approximate frosting recipe: 6 oz cream cheese, 1 tsp vanilla, 2 tsp milk, and enough powdered sugar to make it smooth – around 1 lb.)
Tags: dessert