Category Bread Pudding

Roasted Peach Breakfast Bread Pudding

Carroll 5 Comments

I’ve been walking thru the produce sections of the grocery stores and salivating over the smell of peaches.  It is stonefruit season and their perfume is overwhelming.  It radiates as strong as the ladies that obnoxiously dose themselves in bottled perfume, but with the natural, earthy, sweet scent that manages to make its way into my belly and switch on the I want to eat button.

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So far each week I have not been able to resist the tantalizing scent of the peaches and home they come!  Last week I found myself in with a familiar situation- ever had a lot of bread leftover from dinner? Or even just a half of loaf?  Maybe you have even had a walk in freezer full of leftover bread.  Luckily, the day old bread makes a great treat the next morning , especially when there are roasted peaches involved.

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Ingredients

  • 4 ounces sourdough, French or Italian bread, day old, 1 inch cubed (about 3 cups)    
  • 2 small peaches, diced in ½ inch cubes    
  • 2 tablespoons raisins or dried cherries    
  • 1/3 cup low-fat ready-to-eat granola cereal    
  • 3/4 cup low-fat or skim milk    
  • 2 tablespoons sugar    
  • 1 large egg 
  • 1/2 teaspoon ground cinnamon    
  • 2 tablespoons reduced-calorie pancake syrup  
  • 6 tablespoons unsweetened Greek yogurt 

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Instructions

The evening prior to serving, coat a 8 or 9 inch baking dish with pan spray.   In a mixing bowl combine the bread, fruit, and granola.  In another mixing bowl whip the milk, sugar, egg and cinnamon until combined.  Pour liquid into mixing bowl of bread and fruit and toss gently.  Pour all into prepared baking dish and cover, refrigerate overnight.

Turn oven to 350°F.  Bake the uncovered bread pudding for 30 minutes or until the bread is toasted brown. Serve warm with syrup and 1 ½ tablespoon Greek yogurt.

Serves 4

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The peaches are lovely in the breakfast dish, but fresh plums and nectarines are easily substituted. Any fruit can be swapped out if you prefer.  Skip the Greek yogurt and serve it as dessert one evening with a scoop of vanilla frozen yogurt.

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This is a healthy yet decadent way to start any summer morning, and  certainly a guilty free way to use up that leftover bread!

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White Chocolate Bread Pudding- Straight from DAK Catering Recipe Book

Carroll 2 Comments

I mentioned that I started my culinary career at Disney’s Animal Kingdom (DAK) Catering department.  It was a super small team- at most 7 people.  We got to be very close, and have always remained like family.  We executed amazing events that we surprised ourselves with.  Hundreds and thousands of guests were fed out of a tiny little kitchen and with a pretty green bunch of cooks.   Luckily we had a few veterans that led us, and gave us all a great culinary foundation.  

Full of good memories and full of amazing food!  My favorite recipe that I took away from “DAK Catering” is the White Chocolate Bread Pudding.  I love this- so perfectly sweetened, lots of rum and deliciously rich.   Loved it enough that when Sir Wes and I got married (he was one of the seven that worked with me); we served it at our wedding as a nod to where we met.

After 7 years of happiness, Sir Wes and I are still celebrating with it!  Happy Anniversary to the guy, that drove me crazy every day; and who later became my best friend and partner in life.
Ingrediants

  • 12 oz. loaf butter pound cake, few days old is perfect as it absorbs nicely
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup milk
  • ½ cup Myers Rum
  • ¾ cup sugar
  • 1 teaspoon ground cinnamon
  • 8- 1 oz. squares white chocolate, cut in large chunks
  • 8- 1 cup oven proof mini casserole dishes

Directions

Slice pound cake into 1 inch cubes and place evenly into mini casserole dishes.  In a mixing bowl, combine eggs, cream, milk, rum, sugar and cinnamon and blend well.  Pour even amounts into the casseroles, filling to almost the top.  Distribute the chocolate evenly around the casseroles, leaving a few pieces on the top of each dish.  Put the casseroles on a baking sheet in case they bubble over and bake for 45-50 minutes until center is set.   Best to serve right out of the oven as they soufflé up and look awesome with the rise.

Makes 8 servings. 

Putting the white chocolate on top lets it get nice and toasted- this is the best bite of the dish. 

I think to this day, we would all agree it was the best team we have worked with, and probably had the most pride in what was accomplished.  And this bread pudding is definitely the dish that has been most requested in my life. 

Cheers to a wonderful family born thru work, and a continued life time of happiness to my best friend.  Happy anniversary Sir Wes!