What’s the best thing you ever made? Whether it was as simple as an ear of corn steamed and slathered with olive oil or as complicated as a multicourse holiday feast, please share the recipe—or just the experience—with the rest of us.
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OK, I know bread pudding seems a little retro, but with this recipe it’s surely going to be making a revival! It’s so easy, it practically makes itself!
Put Down Your Blackberry: Blackberry Plum Bread-Pudding!
5 ripe plums
2 cartons of blackberries
2/3 cup of brown sugar (packed)
1 cup of table sugar
1 Tbs Cinnamon
1 Tsp Nutmeg
1 Tbs of PURE Vanilla Extract (you can also sub real vanilla bean)
1 quart of WHOLE milk
1/4 cup of Half & Half
6 Eggs
A large loaf of Brioche or Challah (stale)
A little butter (for greasing the pan)
Preheat oven to 350.
In a very large bowl, beat the eggs with the brown sugar, cinnamon, nutmeg, vanilla, and 2/3 cup of the table sugar. While whisking, add in the milk and half & half.
Slice the plums and add them to the black berries in a separate bowl. Lightly toss with 1/3 cup of the table sugar.
Tear the bread into 1 1/2 inch chunks (not too thick!) and start adding them to the egg and milk mixture. Mix together using your hands until the bread has soaked up all the mixture.
In a greased pan, begin adding the eggy-bread mixture. Once you have covered the bottom, add a layer of the berries and plums. Repeat. The top layer should be plums and berries.
Sprinkle with cinnamon and put into a 350 degree oven. Let it cook 40 minutes uncovered. Let it cool until slightly warm.
It’s UNBELIEVABLE.
Comment by Ronnie N. — September 7, 2009 at 4:45 am