Friday, December 24, 2010

The best thing about Christmas?

FOOD :-)

Tonight my mother made a roast, so I made a side dish.

I came across this recipe for a savory bread pudding a few weeks back on www.allrecipes.com when I was looking for something to take to a Holiday Party Pot Luck but it just wasn't right for the occasion. Tonight however seemed perfect for this Blue Cheese Bread Pudding:

Ingredients

  • 4 tablespoons butter, softened
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 20 ounces cubed French bread
  • 1 pound blue cheese, crumbled
  • 5 eggs, lightly beaten
  • 5 egg yolks
  • 3 cups heavy cream
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper

Directions

  1. Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
  2. Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
  3. In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.

Amount Per Serving

Nutritional Information
Blue Cheese Bread Pudding

Servings Per Recipe: 12

Amount Per Serving

Calories: 567

  • Total Fat: 41.5g
  • Cholesterol: 294mg
  • Sodium: 1499mg
  • Total Carbs: 31.1g
  • Dietary Fiber: 1.4g
  • Protein: 18.8g

It sure is not the healthiest side dish, but it is DELICIOUS! I made the recipe exactly as called for but the cheese was too heavy. Blue cheese is one of my favorites, but even a lover of this cheese can have too much! I suggest using 1/2 the amount of blue cheese called for (a gorgonzola works nicely).


Then it was off to preparing Christmas Morning Breakfast. Every couple of years my mother brings out the family sticky bunt cake recipe to cook up for special mornings. It has to be prepared the night before so while I was shopping at the grocery store earlier today I called my mom up and suggested we make it for tomorrow, because it's time I learn how it's made!


Surprisingly enough, the recipe had a secret ingredient I NEVER would have guessed! Butterscotch pudding mix :)


Ingredients


About 20 or so frozen dinner rolls (Rhodes brand works nicely).


3/4 cup brown sugar.


1 tablespoon cinnamon.


1 stick of butter.


1 Package Butterscotch pudding (stovetop, not instant).


Pecans.


The night before baking, chop pecans and place at the bottom of a buttered bunt cake pan.


In a sauce pan place pudding mix (without the other ingredients listed on the box) and 1 stick of butter. Melt together on low heat. Add brown sugar and cinnamon.


Place frozen rolls on top of the chopped pecans and poor butterscotch mixture over frozen rolls. Let sit in a warm place overnight so the frozen dough will rise. Bake at 350 the next morning for 30 minutes.


Enjoy :) and Happy Holidays,

Alex


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