Tag: Bread Pudding

Weekend Finds 11:20:17: Thanksgiving 2017

November 20, 2017November 20, 2017

Weekend Finds 11:20:17 | Serious Crust by Annie Fassler

It is not the weekend, but it’s about to be a long weekend (Thanksgiving yesssssss) and maybe you need some help. Large groups of people trying to make decisions together stress me out, so let me try to help you avoid that situation with a few finds that will hopefully make your life easier this week.

Marion Cunningham’s Yeasted Waffles: You have mouths to feed, and this recipe makes roughly 13-15 waffles, depending on your waffle iron. Yes, you have to start them the night before. But it’s worth it for the airiest, crispiest waffles in existence.
Bon Appetit’s Thanksgiving Issue: I am often excited to read my monthly issue of the magazine, but they killed it with this year’s Thanksgiving issue. The recipes are simple and clean, classic but new. The articles are great. If you get a chance to pick it up, I’d highly recommend it.
Speaking of Bon Appetit, these potatoes. I like mashed potatoes as much as the next guy, and we all know that the more butter and cream and garlic you add, the better. I made these yesterday (it was probably the first time I’ve followed a recipe for mashed potatoes in a while) and they were the Best. Mashed. Potatoes. Period.
I have always wanted to make Thomas Keller’s Leek Bread Pudding, and Thanksgiving seems like the perfect time. It’s basically stuffing. Maybe I’ll be able to convince my family to add it to the menu.
If you are feeling the crunch of Thanksgiving and you are still looking for a few last minute dishes to add to your menu, or you need a side to bring over to a potluck dinner, try Food52’s Automatic Thanksgiving Menu Maker.
This is the season when I think there are a few things you always need to have in your house, what with all the entertaining and parties and such: cookie dough in your freezer (this is my favorite recipe because the butter doesn’t have to be room temperature), mulling spices, and fixings for at least one simple cocktail. My go to cocktails are ones that are low on ingredients and easy to remember the ratios. A Negroni is 3 ingredients, all in equal parts, and a Last Word is 4, also in equal parts. Easy and delicious and guaranteed to keep you cozy by the fire or soothe any tensions between extended family members…

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Bread Pudding (and friends to eat it)

December 6, 2011January 31, 2017

About a week ago, Jonah and I bought a mini loaf of sourdough bread at the store because we were going to make garlic bread to eat with our spaghetti. But then we made the spaghetti and forgot about the bread. How silly. And then it sat on our counter for a few days and then it was ROCK HARD.

So I, being all resourceful and all, say “let’s make bread pudding!” I’d never made bread pudding before. In fact, I had rarely eaten it before I studied abroad in London, and when I was younger the idea of it kind of grossed me out. Let’s be honest, bread soaked in milk and eggs and baked in the oven doesn’t sound too appealing does it? After a little searching, I combined a few recipes, adding a few of the typical seasonal spices because really, you can add nutmeg and cloves to anything and it’s delicious, and got started.

Bread Pudding

Ingredients

4 cups cubed white bread (I used a crusty sourdough and a couple slices of whole wheat we had in the fridge)
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs (beaten)
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Cube bread and put it in a large bowl. Combine milk and butter in a small saucepan, cook over medium heat until the butter is melted. Pour the butter/milk mixture over the bread and let stand for at least 10 minutes (I did a little longer because my bread was really crusty and really stale).

Add the remaining ingredients, mixing well (the spices tend to get kind of clumpy in the eggs, make sure they’re all spread out!). Pour it into a greased baking dish or pan. I used a pie dish because it’s what I had around. Bake for 40-50 minutes or until it’s set in the center.

We called a few friends (Mac, Carmelle, and Courtney) to come over and eat this delicacy with us. While we were waiting (impatiently) for the pudding to cool, Carmelle made some delicious whipped cream. All you need for whipped cream is whipping cream, sugar, and vanilla. Carmelle used my electric mixer, but I have also seen her whip cream by hand, and oh is it impressive. Start whipping the cream, add a little sugar and a little vanilla (think 1 cup cream to 1/4 cup sugar to 1 tsp vanilla), and whip till it holds its peak.

Serve the bread pudding with a dollop of whipped cream and enjoy!