Wednesday, October 27, 2010

Raspberry Bread Pudding

Seriously! Trying to blog this week has basically taken a miracle. Well, you all know about the move, right...and I hate to use it as an excuse for another week...but it's killing me. Right now we have no internet in the house as we wait for AT&T to take their sweet time transferring service from one home to another. For some no internet in the house is no big deal, but not to this family. My husband is a computer guy and this mommy blogger is finding it a real inconvenience.

Long story short, I'm writing this late on Wednesday. I had a whole bunch of fun ideas in my head for Thanksgiving (sorry Halloween for moving on) but none of them came fully together. So next week should be better. But this week there has been only one thing on my mind, Raspberry Bread Pudding (ala Kneaders for those of you in Utah). Maybe because it's been kind of chilly here (high 60's...I know, my Southern Californian-ness is annoying sometimes) or maybe because I've been needing some comfort food, but the tangy taste of raspberries and the crunchy crustiness of the pudding kept calling my name. So last night I made some for my family for breakfast and for a treat for the office.

I got this recipe from my friend Becca (Shout-OUT) and it's a hit every time. Today in the office 15 people tried it and 12 people asked me for the recipe. I told them it would be on my blog....sometime today.

So here is the recipe:

Berry Bread pudding

1 loaf of French Bread (15 oz)
2 cups of frozen berries

4 large eggs
2 ¾ c milk
1 c sugar
¼ c butter melted
1 tsp cinnamon
1 tsp nutmeg
dash of salt
1 tsp vanilla

Cube bread.
Place berries on top
Whisk together rest of ingredients and pour over berries and bread
Let soak for 20 min.
Bake covered in 350 oven for 30 minutes.
Uncover and bake for 30 more minutes.

2 c whipping cream (I use half and half to make it lighter)
1 c sugar
2 Tbsp flour
½ c butter
1 tsp vanilla
dash salt

1st mix sugar and flour together. Then add the rest of ingredients except vanilla. Bring to boil, boil 3 minutes. Remove from heat and add vanilla.

Doesn't it look yummy. It's so good. I love nutmeg. Sometimes I add a little extra nutmeg just for myself. I love this recipe because the crusty french bread is crispy but is balanced by the pudding part. It's a fun explosion in my mouth.

So for those of you who were looking forward to one more Halloween thing, let me show you what the hubby did for scouts.

Aren't these great and the kids loved them, too.  He just got white chocolate chips (I told him the melty chips at the craft store are easier to work with because you can just microwave it and not worry about the double broiler) and dipped donut holes in it. Before it hardened he put a chocolate chip in the middle. After the "eyeball" hardens, take some food coloring and color the left over chocolate red and scoop it into a sandwich bag. Cut a tiny hole in the corner and squeeze the red chocolate on the eyeball creating the tired-look (they look like my eyeballs!!!).  And there you have it. Another quick Halloween treat!  Happy Halloween.

1 comment:

  1. I LOVE bread pudding and never thought of adding fruit. Can't wait to try this!