Welcome to austinagrodolce … My family and I garden with more intention and enthusiasm than allocated budget or overall design plan. It shows. Wildlife populations don't seem to notice our lack of cohesive design, they just like the native plants here. It seems by growing local we've thrown out a welcome mat. Occasionally, we're surprised at who (and what) shows up.
Saturday, November 3, 2007
In contrast, one of our favorite desserts around here is Bread Pudding.
We've done the low carb-high protein lose weight/get healthy bypass in our culinary journey. We discovered life with few or no carbs won't really last longer - it will just seem that way because you aren't getting to enjoy good bread, pizza, pasta, or...Bread Pudding!
Last night as we polished off the rest of the Chile Chicken stew left over from Halloween, I wasn't really cooking, so I decided to drag out this Bread Pudding recipe that is one of the simplest - and best - ways to enjoy a sweet finish to a delicious dinner.
One thing I like about this recipe is that most of the ingredients can be found certified as Organic. We've tried this dessert dusted with powered sugar and sprinkled with berries, drizzled with heated maple syrup, topped with vanilla bean ice cream, all to good result. You can throw in chopped pecans or add raisins or other chopped dried fruit if you wish. But you don't have to dress it up. This recipe is simply good, all by itself.
•3 tablespoons butter, melted
•3/4 cup sugar (diabetics - artificial sweetener substitutes well)
•2 cups milk
•3 large eggs
•2 teaspoons vanilla extract
•3 One inch thick slices of french bread, torn into small pieces
•ground nutmeg to taste
Drizzle butter into 8 inch square glass baking dish. Whisk together sugar, milk, eggs and vanilla in large bowl. Stir in bread.
Spoon mixture into pan. Sprinkle with nutmeg.
Bake at 350 degrees F for 15 minutes. Stir.
Bake 35 more minutes or until pudding is set. If desired - run up under broiler for a few minutes to brown top.
Serve warm. 4-6 servings