This is a pretty good bread pudding. I must say, almost every restaurant in New Orleans has their own version of this pudding and this is one that we got at the New Orleans School of Cooking.
When we talking with some neighbors about this class, we found many other of our friends/neighbors have been there as well. What fun!
- 1 loaf of stale french bread (only one to use, apparently) OR Croissants
- 4 cups milk
- 2 cups sugar
- 8 tbsp. melted butter
- 3 large eggs, lightly beaten
- 2 tsp. good vanilla extract
- 1 cup golden raisins – soak in whiskey for 25 minutes
- 1 cup chopped pecans
- 1 cup dried cranberries, chopped
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
In a large bowl, combine all the ingredients. This mixture should be very moist but not soupy. Pour into a buttered 9 x 12 baking dish or larger.
Place in a NON-preheated oven (yes, a cold oven). Bake at 350 degrees for about 1 hour, 15 minutes or until the top is a golden brown.
Serve warm with the whiskey sauce (below).
- 1 stick of butter (8 tbsp.)
- 1 1/2 cup icing sugar
- 2 egg yolks
- 1/2 c whiskey (or to taste)
Cream butter and sugar over medium heat until all the butter is absorbed. Remove from heat and blend in the egg yolk. Pour the whiskey in gradually, stirring constantly until the sauce cools and becomes thickened.
Serve this warm over the warm pudding….ahhhhhhh! soooooooo good!.
This will make about 16 -18 servings. Great for the family or entertaining night. Thanks Sondra.
Buttermilk Pie – New Orleans Style
- You probably have never tasted anything as scrumptuous as this dessert. When the server at the Oak Alley Plantation gave this as one of the choices for dessert at our luncheon 6 out of 7 chose it. The 7th was allergic to corn and this has cornstarch in it.
It is so easy to make but just taste it…….yummmmmmmm!
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- 2 cups sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. pure vanilla extract
- 2 tbsp. cornstarch
- 1/2 cup melted butter
- 3 large eggs, room temperature
- 1 cup buttermilk, at room temperature
- unbaked pastry shell – 9 inch
Preheat oven to 350 degrees. In a bowl, combine the sugar, spices, vanilla, cornstarch, butter and eggs and beat on slow speed until the batter is blended and uniform.
Add the buttermilk and mix really well. Pour into an unbaked 9 inch pastry shell and bake for 40 minutes until it has set and is brown on top.
Add a dollop of ice cream or whipped cream on the side with a fresh strawberry on top.
This is absolutely THE best.
Basic Chou Pastry
Want to make your own cream puffs? Eclairs? Here is the pastry to make.
- 1 cup water
- 1/2 cup butter
- 1 cup sifted flour
- pinch of salt
- 4 large eggs
Combine water and butter in a heavy saucepan and bring to a boil, allowing the butter to melt.
Add all the flour and salt at the same time and stir vigorously until smooth and leaves the sides of the pan, forming a ball. (This takes a few minutes)
Turn off the heat and add the eggs, one at a time, beating until well mixed. Beat until smooth. Cover lightly and let stand until cool.
When cool, spoon into a piping bag with a 1 inch plain piping tip. Pipe into desired shapes on a well greased baking sheet.
Bake in a 450 degree oven in the center for 8 minutes. Reduce the temperature to 350 degrees and bake for 20–35 minutes until dry and lightly browned. Remove from the pan immediately and set on a rack to cool.
Fill with desired filling (whipping cream, custard, whatever) and dip into dark chocolate if you want to really bring it up a notch.
Yummy!
French Toast – Baked
This will help you stay away from fried foods (if that is your choice) and still be beyond yummy in flavour.
- 4 slices of thick bread (Texas cut)
- 6 extra large eggs
- 1 cup milk
- 1 1/2 cups whipping cream
- 1/4 tsp. cinnamon
- 1/4 tsp. freshly ground nutmeg
- 1/4 cup butter
- 1/2 cup packed dark brown sugar
- 1 tbsp.light corn syrup
Butter a 9″ baking dish. Overlap slices to completely fill the dish surface. In a medium bowl, combine eggs, milk, whipping cream, vanilla, cinnamon and nutmeg, mixing well to blend.
Pour over the bread making sure all are covered, then cover with plastic wrap and place in the fridge overnight.
Next morning, set the table, perhaps add some fresh flowers and , while doing this,take the dish from the fridge, remove the wrap and let sit a good 45 minutes before baking.
Preheat oven to 350 degrees. Now, mix together the last 3 ingredients really well and spread over the bread. Bake 45-60 minutes until puffed and golden.
Serve with warm syrup of your choice. For garnish add a couple of fresh berries or slices of melon.
Voila! Another success in the morning
Caviar Parfait For The Real Foodie
This is for the real foodie who wants to up the grade when company is coming. Don made this for our extravagant New Years Eve celebration a few years back. Give it a try. What have you got to lose?
- 2 cups whipping cream
- pinch of salt and white pepper
- 4 egg yolks
- 1 tbsp. cornstarch
- 8 oz. assorted caviar (salmon and Osetra)
- 1/4 cup finely chopped shallots
- 1/2 cup finely chopped egg whites (3 eggs hard boiled to give you enough of the whites and yolks)
- 1/2 cup finely chopped egg yolk
- 1/2 cup finely chopped fresh parsley leaves
In a saucepan, combine 1 3/4 cup cream. Season with salt and pepper. Bring the cream to a simmer and whisk in the egg yolks and contnue cooking for a further 2 minutes.
Whisk in the cornstarch and remaning cream together until smooth and no lumps. Now whisk this into the hot cream and cook for three minutes.
Remove from the heat and cool completely. Cover with plastic wrap touching the surface and refrigerate until chilled.
To assemble, place some of the caviar on the bottom of 4 fluted glasses. Place a tbsp. of shallots, egg whites, egg yolk and parsley over the caviar.
Spoon generous dollop of custard over the parsley. Repeat the layering of the caviar with the traditional garnishes. Spoon remaining custard into the glasses and sprinkle with a tsp. of caviar on top.
Serve immediately with a beautifully chilled white wine.
Did your guests give you an award for this one?
Carmelized Onion and Bacon Mini Quiches
Nothing makes a hostess super great except by being prepared and not a slave in the kitchen when you have a house full of company. They came to see you, talk to you and enjoy all you have to offer. Your job, however, is to plan ahead, make ahead and only allow last minutes tasks to take place.
That means candles lit, nuts, candies in dishes spread around for easy access by everyone and double check before the doorbell rings that your bathroom is sparkling clean and then greet them, put a drink in their hands and bring out the “oh my” quiches.
- Use ready-to-use mini pastry shells.
- 2 tbsp. oil
- 1 medium onion, finely chopped
- 4 oz. bacon, cooked crisp
- 3 tsp. whole grain mustard
- 2 large eggs
- 1/2 -3/4 cup half and half cream
Preheat oven to 400 degrees. Heat the oil in a skillet until hot and add the onion, cooking over medium heat for about 30 minutes until golden. This brings out the sweetness of the onion. (so they say).
Remove the onion and allow to cool. Add the chopped bacon and cook until crisp. Add the onion to this and 3 tsp. of the mustard. Season with a pinch of salt and pepper.
Beat the eggs until foamy and add the cream, blending completely. Into the tart shells, add equals amounts of the onion mixture and carefully spoon the egg mixture over the top. Place on parchment lined cookie sheet(s) and bake for 15-18 minutes until puffed and golden in colour.
Make sure each guest has a small plate and napkin. Enjoy and I hope you have more …they’ll be asking.
Now….where did I put my wine glass?
Poached Egg Brunch Fare
Alright, you have company for the weekend and you want to make something a little simple but must have ‘punch’ so to speak. Here we go –
Set the table the night before (old habit from running B & B)
- 10 oz. potato (peeled and grated) I love sweet potato – choice is yours
- 6 large eggs
- pinch of salt and pepper
- Crisco oil
- 1 tbsp. white vinegar
- 16 spears asparagus, trimmed, peeled and blanched
In a bowl, place the grated potato, 2 eggs, salt and pepper, mixing to combine.
Heat a frypan using 1/2 inch of oil and make 1/4 cup size potato mounds until golden brown and crispy. Remove and drain on paper towels. Keep warm.
In a deep sided frypan, add water 2/3 full and heat until simmering. Add the vinegar and stir to combine. Crack the eggs in a small bowl and just slip the eggs into the water.
Poach for about 4 minutes and with a slotted spoon, remove from the water, snip off any ragged edges of egg white and drain well.
On four plates, put a potato mound in the center, top with 4 asparagus spears, add the egg on top and if you wish drizzle the horseradish sauce (below) or use a hollandaise sauce. Place a few slices of melon or a few berries and you have a breakfast feast.
Horseradish Sauce
2 tbsp. creamy horseradish
1/4 cup sour cream
2 tsp. lemon juice
pinch of salt and pepper
Put all the ingredients in a small bowl and whisk to combine and smooth.
Yum Yum Yum – more please!
Coconut And Green Tea Ice Cream
This one is for all the green tea lovers…..it quite green in colour (gee, no kidding!) What was I thinking?
- 1 cup plain yogurt, stirred
- 1/2 cup 35-40% whipping cream
- 1 cup coconut milk
- 5 whole eggs
- 2/3 cup sugar
- 2 tbsp. matcha (green tea powder)
In a saucepan bring the yogurt and cream just to the boiling point. Remove from the heat and set aside.
In a bowl, beat 3/4 of the coconut milk, eggs, sugar and tea powder for 1 minute.
Pour this liquid in a thin, but steady, stream into the eggs, whisking constantly to avoid cooking the eggs.
Transfer the mixture to a heavy saucepan and cook over medium heat, stirring constantly with a wooden spoon until the mixture coats the back of a spoon.
Pour inmediately into a clean bowl and whisk in the remainder of the coconut milk.
Pour into a 8 inch square pan and place in the freezer. Stir the mixture every 20 minutes with a whisk, making sure to scrape the bottom and sides to prevent crystals forming. Set the timer to be sure.
When the ice cream is firm but not too hard, transfer to a plastic container with a tight lid, seal well and store in the freezer overnight.
Wht a cool way to relax in the summer heat.
Eggs Benedict (Don’s Way)
This recipe is in my cookbook (page 30) but here for you all to try. My niece asked me for it just moments ago and I thought I would add it here.
This will serve 2 hungary people or 4 light eaters.
- 2 english muffins
- 4 thick slices of Canadian bacon, warmed or smoked salmon lox
- 4 eggs
- Hollandaise Sauce (recipe follows)
Split, toast and lightly butter the english muffins.
Place the slices of the warmed bacon or lox on top of each half.
Poach the eggs in water that you have put a little vinegar in so they don’t float all over the place.
When eggs are cooked (not over cooked), place gently one on each muffin.
Sauce
- 3 egg yolks
- pinch of salt
- pinch of sugar
- 3 drops of tabasco sauce
- pinch of dry mustard
- juice of half a fresh lemon
- 3/4 cup butter
Combine first 6 in grediednts in a blender and blend on high to mix. Microwave butter until melted.
Turn blender on high and slowly pour the butter into the yolk mixture in a steady stream until all has been added. When reheating only use hot water, not boiling (to avoid curdling the eggs).
Place an egg on each muffin half and ladle the sauce over the top. Garnish with a wedge of melon or star fruit.
Enjoy!
Breakfast Tortilla
Always thinking of breakfast (must be because we ran a Bed and Breakfast for so long) and this is a fun way for a busy family on the weekend. This recipe will serve 2, so if more wanting to eat, simply double or triple or…..
- 4 slices of bacon, chopped
- 6 eggs
- 3 tbsp. freshly grated Parmesan cheese
- 1/2 cup freshly shredded basil
- 2 slices of swiss cheese, chopped
- Creme fraiche, homemade
- Tortillas
Chop the bacon and place in a skillet over medium heat, cooking until crisp. Remove from the pan with a slotted spoon and drain on paper towelling.
In a bowl beat the eggs until thick and pale in colour. Add 2 tbsp. of the parmesan cheese and the chopped swiss cheese.
Shred the basil.
In a large skillet, put the bacon back in, pour in the egg mixture and the basil. Stir with a wooden spoon until you get thick, soft curds (about 4 minutes).
Warm tortillas in the oven and equally fill each one with the egg mixture and drizzle with some homemade creme fraiche (recipe on site) . Roll up. Serve with pan fries (homemade, of course), a salsa of your choice, add a glass of juice, pour a cup of coffee and the rest of the day awaits. Would I lie?
French Toast Pear and Sausage “Dogs”
The weekend is upon us and you want to try something different…something that everyone will like and probably become addicted to….get ready…here it is.
- 3/4 lb. your favourite sausage links, fully cooked
- 1 tbsp. Crisco oil
- 2 eggs
- 1/2 cup half and half cream
- 1 tbsp. brown sugar, packed
- 1 tsp. pure vanilla extract
- pinch each of ground cinnamon and fresh grated nutmeg
- 6 of your favourite Portuguese buns (long shaped), split down the top, lengthwise OR regular hot dog buns. Do not cut right through.
- 2 tbsp. honey
- 6 thin slices of Povolone cheese
- 1-2 red pears, sliced thin, do not remove the skin
- 2 tbsp. butter
Slice the cooked sausage links into 1/2 inch pieces and place in a skillet with 1 tbsp of oil and brown on all sides. Remove and drain on a paper towel. Set aside.
In a shallow dish, whisk the eggs, cream, sugar and spices together until well blended and set aside.
Put a slice of cheese inside the bun. Brush the cut sides with honey. Add some of the sausage pieces and a couple slices of pear and close up, securing with toothpicks to hold together.
Dip each of these buns into the egg mixture. Melt the butter in a clean skillet and add the buns, cooking 4 minutes each side. being careful not to burn. Remove the toothpicks.
When serving, drizzle with pure maple syrup and enjoy. Add a couple slices of melon or grapes and you ‘did it again’.
Coffee anyone?
Lime Souffle
Now before you all panic and think you can’t do this. Read this through and try this method. If you use a pie plate instead of a souffle dish you will be successful.
- 1 cup whole milk
- 1/4 cup, plus 3 tbsp. sugar
- 2 tbsp. cornstarch
- 1 1/2 tsp. finely grated lime zest
- 1 tbsp. unsalted butter
- 1 tbsp. fresh lime juice
- 1 tbsp. Lemoncello
- 4 large eggs, separated
- pinch of salt
- icing sugar for dusting
Make sure the rack is in the middle position and preheat oven to 400 degrees. Butter a deep dish pie plate (glass).
Bring milk, 1/4 cup sugar, cornstarch and the lime zest to a boil, whisking constantly, for about a minute. Remove from heat and add the butter, juice and liqueur stirring until the butter has melted completely and now whisk in the egg yolks until blended.
Beat the egg white with a pinch of salt in a large bowl until soft peak stage. Add the remaining sugar and beat until stiff peaks hold.
Fold in 1/4 of the whites into the yolk mixture to lighten it up. Now GENTLY fold in the remaining whites. Spread in the pie plate with a rubber spatula and bake until lightly puffed and golden. 15-18 minutes.
Remove from heat, lightly dust with the icing sugar and serve immediately.
OMG this is beyond yummy. The taste is heavenly.