Posts tagged ‘cinnamon’

March 24, 2011

Banana and Cinnamon Bread Pudding with Vanilla and Bailey’s Sauces

My sincerest apologies that you may have noticed a somewhat empty Nest this week. I am wrapping up my semester and things have been a little busy. Who knew that procrastination didn’t pay off? However, I had a little bake date with a friend of mine who had been craving bread pudding and this is what we came up with! We couldn’t decide on a sauce so we made two – equally delish. This recipe is very forgiving so it a good one to play around with and make modifications to. Make sure you keep any leftovers as they are a great quick breakfast.

Bread Pudding Ingredients

4 cups of cinnamon raisin bread (I used more, maybe 5 cups)
1/3 cup butter, melted
3 eggs
2 cups milk
1/2 cup sugar
2 t. vanilla
1;2 t. cinnamon
1/2 t. nutmeg
salt
1 cup sliced firm bananas (I think I used about 3 cups)

Method:

Place bread cubes in 2 qt casserole, greased.
pour butter over and toss.

In medium bowl, lightly beat eggs, milk, sugar and vanilla cinnamon, nutmeg and salt

Stir in bananas then pour over bread

Stir to coat.

Bake uncovered at 375 for 40 minutes or until knife inserted comes out clean.

While it is baking, make the sauces:

Vanilla Sauce Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

Method:

Combine all sauce ingredients except vanilla in 1-quart saucepan.

Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).

Stir in vanilla.

Bailey’s Sauce Ingredients:

4 egg yolks
2 cups whipping cream
1/4 cup icing sugar
6 tablespoons Bailey’s (again, I used more)
2 teaspoon cornstarch mixed with 1 tablespoon water

Method:

In a saucepan heat the whipping cream till scalding ( do not bring to a boil ) and be sure to continually stir so mot to burn the bottom. Remove from heat.

In a small bowl whisk the yolks, bailey’s and sugar together. Add a little of the scalded milk to the bowl to bring up the temperature of the egg yolks.

Now, add the yolk mixture to the whipping cream and whisk so the yolks won’t scramble.

Place the saucepan back onto the heat and continue to simmer for a few minutes; continue to stir.

Add in the cornstarch mixture and cook for a few more minutes till the sauce thickens.

Plate the bread pudding, pour a generous amount of sauce overtop and revel in warm, gooey comfort food.

February 11, 2011

Baked Apples

I am a sucker for all things warm and sweet. These baked apples are no exception. They are oh so gooey good! Try them out as a dessert, eat along with some scones for breaky or throw them in the oven on a cold rainy night.

Ingredients:

4 large baking apples (use more if your apples are little)

1/4 cup butter

1/4 brown sugar

1 tbsp cinnamon

1/4 cup crushed nuts

1/4 your choice of honey, caramel, or maple syrup

 

Method:

Preheat oven to 350°F

Cut the tops off your apples (like little lids)

Take the core out of your apples – do not go all the way through. I prefer using a paring knife and a spoon to scoop it out, an apple corer works too but isn’t necessary.

In a bowl, mix together butter, brown sugar, cinnamon and nuts until incorporated. (I like to give it a little taste at this point o make sure it is perfect and adjust to taste)

Scoop a little of the nut and butter mix into your apples and put the lid back on top.

If you have any butter left over, put it in the baking dish with the apples so they can swim in it.

Bake for 35 – 45 minutes until apples are soft and spoonable but not mushy.