Sunday, April 15, 2007

Yum-O! (but no EVOO)

Let me start by saying that I'm a huge fan of Rachel Ray's RECIPES. I like her ok, but I have yet to find a recipe that I dislike! Friday I made a cowboy cooking spread from her most recent magazine. It consisted of Dr.Pepper soaked tritip, wedge salad with homemade ranch and a bread pudding. It was delicious!! The one thing that lingers with me the most though is the bread pudding. It was soo easy to make and even easier to eat. I highly recommend that everyone gives it a try.



Sourdough Bread Pudding with Warm Caramel Sauce
2 eggs
2 cups milk, at room temperature
1 stick (4 ounces) plus 2 tablespoons butter, melted
2 tablespoons pure vanilla extract
1 1/2 cups sugar
3 1/2 to 4 cups cubed sourdough bread
1/3 cup chopped pecans
3/4 cup honey
1/4 teaspoon ground cinnamon
Dash cayenne pepper
Dash salt
1/2 cup heavy cream
1. Preheat the oven to 325°. Using an electric mixer, beat the eggs, then beat in the milk, 2 tablespoons melted butter and the vanilla. Gradually add the sugar and mix until dissolved.2. Place the bread cubes in a 9-inch round baking dish and pour the egg mixture on top. Sprinkle the pecans on top and press them into the bread. Bake until set, about 50 minutes.3. A few minutes before the pudding is done, in a medium saucepan, heat the remaining 1 stick melted butter with the honey, cinnamon, cayenne and salt over medium heat, whisking to combine. Remove from the heat and whisk in the cream. Drizzle half of the warm honey sauce over the bread pudding and serve the rest alongside.

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