Bread Pudding

Okay, I can feel fall in the air.  It finally rained here in Texas and what a relief.  It's time to say goodbye to summer.  Let's do so by having a heaping helping of Bread Pudding.  Don't forget to drizzle the Praline Sauce over it for that extra rich goodness!!!  Last year I had my very first taste of this sweet treat.  What was I waiting for? 

Bread Pudding

3 Lg. eggs                                                    ¼ cup maple syrup

8 lg. egg yolks                                              1 ½ tsp. vanilla extract

5 cups half & half                                          6 croissants or other bread

1 ¼ cups sugar                                            Optional:  peaches, apples,

2 tsp. cinnamon                                           raisins

Preheat oven to 350 degrees.  In a medium bowl, whisk together the whole eggs, egg yolks, half & half, sugar, syrup and vanilla.  Slice the croissants and layer with the cinnamon in a large baking dish 11 X 13”.  Note:  if using raisins, make sure under the bread so they don’t burn while baking.  Pour the custard mixture over the bread and allow to soak for 10 minutes, pressing to make the bread absorb the liquid.  Place the pan in a larger pan filled with 1” of hot water.  Cover the larger pan with foil, tenting the foil so it doesn’t touch the pudding.  Cut a few holes in the foil to allow steam to escape.  Bake for 45 minutes.  Uncover and bake for 40-45 more minutes or until the pudding puffs up and the custard is set.  Remove from the oven and cool slightly.  Serve with strawberries or with a sauce (see Praline Syrup below).

Bread Pudding Topping - Praline Pancake Syrup

3/4 c. buttermilk                                           2 Tbsp. corn syrup

1 1/2 c. sugar                                              1 tsp. baking soda
¼ cup real butter                                          1 tsp. Vanilla

Put everything but the vanilla in the microwave (big bowl).  Just keep a close eye and stir every minute or so to avoid it spilling over.  Continue cooking until it takes on a nice syrup consistency.  Keep in mind it will thicken as it cools.  When it’s done, it should have a golden-brown color.  Remove from heat and add vanilla.  There will be foam on top and you can stir it in or remove it.  This can also be done stove top by cooking and stirring for 8-10 minutes.

Caramel Frosted Brown Sugar Drops

It's now officially Fall and I always think of these incredible cookies that "V" (Virgine) made one year.  She bakes the best bread and cookies and treats - ever!  Hope you enjoy these as much as I do . . .

Caramel Frosted Brown Sugar Drops

2 ¾ cup flour                                               1 cup chopped pecans

1 tsp. baking soda                                        Frosting

¼ tsp. salt                                                   7 tbsp. butter

1 cup butter                                                 ¾ cup packed brown sugar

1 1/3 cups packed light brown sugar                1 tbsp. light corn syrup

2 large eggs                                                 1 2/3 cups powdered sugar

1 ½ tsp. vanilla                                             1 ¼ tsp. vanilla

2/3 cup sour cream                                     

Preheat oven to 350 degrees.  Sift together first 3 ingredients, set aside.  Beat together butter and sugar until fluffy.  Add eggs and vanilla and beat until well blended.  Lightly beat in ½ of flour mixture.  Add sour cream and beat until well blended.  Stir in remaining flour and ¾ cup of pecans.  Using a heaping 1/8 cup measure, drop the dough onto baking sheets about 2 ½ inches apart.  Pat down cookies until flattened on top.  Bake cookies, one sheet at a time, 10-12 minutes, until lightly tinged with brown at the edges.  Transfer the sheet to a wire rack rack and let stand until the cookies firm up slightly, 1 to 2 minutes.  Carefully transfer the cookies to wire racks and let stand until completely cooled.  To make Frosting: Melt butter over medium high heat, bring to a boil and gently simmer, stirring occasionally, until slightly golden, 3 to 4 minutes.  Stir in brown sugar and cook, stirring for 1 minute more.  Stir in 2 ½ tablespoons hot water and the corn syrup until the sugar dissolves.  Vigorously stir in the powdered sugar and vanilla until blended and completely smooth.  Set the frosting aside, stirring occasionally, until it cools and stiffens just enough to spread, 2-4 minutes.  Frost cookies and top with chopped pecans.

French Onion Soup

A little (very little) rain and cooler weather and I'm ready for some French Onion Soup!

French Onion Soup 

4 Tbsp. butter                                      4 14 ½ oz. cans beef broth

2 Tbsp. olive oil                                   1 ½ cups dry white wine or broth

3-4 large onions, sliced thin                   3 Tbsp. flour

1 clove garlic, crushed                           3 Tbsp. water

½ tsp. salt                                           dash of thyme

½ tsp. dry mustard                                3 cups grated Pecorino

½ tsp. sugar                                        French bread slices

                                                              

Combine butter and oil in large pot.  Separate onion slices, and add to pot.  Cook over medium-low heat 30 minutes, stirring often.  Stir in garlic, sugar, salt and mustard.  Cook 30 minutes, stirring occasionally.  Add broth and wine.  Combine flour and water; add to onion mixture, stirring constantly.  Bring to a boil, add thyme, cover, reduce heat and simmer 30 minutes.  Toast bread slices with cheese, until cheese melts.  Put a bread & cheese slice on top of soup when serving.

Black Bean, Quinoa & Mango Salad

I love this salad and it is a great gluten free dish!

Black Bean, Mango & Quinoa Salad

1 ripe mango, peeled and diced           1 Tbs. lemon juice
1 Poblano pepper, chopped                salt & pepper to taste
1 green onion, chopped                     1 jalapeno, chopped

1/4 cup cilantro, chopped                  1 cup quinoa, cooked & cooled
1 Tbs. olive oil                                 1 15 oz. can black beans, rinsed & drained
1 Tbs. balsamic vinegar                     Optional:  chopped avocado, tomatoes,

                                                           Corn & cumin

Mix, eat and enjoy!!!