My Mom’s birthday was this past weekend so I wanted to make special dessert for her other than cake and ice cream. That’s when I remembered that she had been asking for the past year for me to make her my bread pudding that I made a few years back. This is hands down the BEST bread pudding I have ever had. After making it, I’ve actually been disappointment when ordering it out at restaurants because it never lives up to my homemade favorite. This recipe comes from a 2001 issue of Bon Appetit.
For Bread Pudding:
- 8 large eggs (I would use 6 or 7 because it can get a bit too custardy at 8)
- 3 1/2 cups whole milk
- 2 cups sugar
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
- 1 1-pound loaf challah cut into 1-inch cubes
- 1 Tbsp of Cinnamon
- 1 cup golden raisins (I am not a raisin fan so a substitute of bananas or pecans work well here!)
For Spiced Rum Sauce:
- 1 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- 2 tablespoons spiced rum or dark rum
- 3/4 teaspoon ground cinnamon
Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, cinnamon and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).
While cooling, prepare the spiced rum sauce.
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
Serve warm and enjoy!
Summer is drawing to a close. Back to School commercials are on TV and people are taking their last vacations before the weather cools down. Fall is by far my favorite season, so I would be lying if I didn’t say that I am antsy with anticipation for the autumn months.
For today’s Foodie Friday, I wanted to share one of my favorite meals to cook in the fall: Balsamic Braised Pork Chops. It does involve several steps to prepare, but this recipe is super delicious and the perfect meal to share with that special someone! This recipe comes from William Sonoma.
- 4 bone-in pork chops, each 1 inch thick
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 4 bacon slices, diced
- 1 red onion, sliced 1/4 inch thick
- 1 garlic clove, minced
- 2 Tbs. firmly packed dark brown sugar
- 1/2 cup balsamic vinegar
- 1 tsp. minced fresh thyme
- 1 cup low-sodium chicken broth
- 2 tsp. chicken demi-glace
- Fresh rosemary leaves for garnish
Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.
Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.