I Sugges this Recipes

OK, this dessert is SERIOUSLY delicious and definitely not for the calorie shy. It makes a nice big bread pudding and yet it lasted only one evening (thank goodness we had company). It is a creamy, custard-y (but not heavy) bread pudding made with croissants and fresh peaches.  As if that werent good enough, it is topped with the most delicious butter rum sauce you can imagine.
4  large (day old) croissants
3 large (ripe) peaches, peeled and diced
(1) 14 ounce can sweetened condensed milk (not evaporated)
3 large whole eggs + 3 egg yolks (well beaten)
1¼ cups hot milk
¼ cup butter melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Whisk everything together except the croissants and peaches. Once mixed well, stir in the peaches. Tear the croissants into 1" pieces and add them to the mixture (stir ever so gently, just to moisten...be careful you dont turn the croissants into "mush").

Pour the mixture into a greased 8" x 11" baking dish. Bake in a preheated 325 oven for 50 to 60 minutes (my oven took 55 minutes). A knife inserted in the center of the bread pudding will come out clean when the bread pudding is done. Let bead pudding cool for about half hour before serving (or serve it chilled). Top with warm butter rum sauce. Refrigerate any leftovers.


BUTTER RUM SAUCE

½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum (I use 1 teaspoon rum extract)

While bread pudding is baking, Mix the brown sugar, butter and corn syrup in a heavy bottomed sauce pan and bring to a boil. Immediately turn heat down so that the sauce just simmers around the edges and simmer for 1 or 2 minutes (mine was done in 1 minute) or until it is just slightly thickened. Remove from heat and mix in the rum (or rum extract). Let the sauce cool a little before you use it.
NOTE: As the butter rum sauce cools to room temperature (which takes quite a while), the butter may separate from the sauce. If it does, just heat it up a little and whisk it again (it will go back together).

I have tried several recipes for Banana bread and they have all turned out well. Even a vegan one that uses in all just 2 Tbsp of oil and a mixture of warm water, oil and baking soda to fluff up the mixture.

This one that I found at Simply recipes,yesterday, was slightly richer with 1/3rd cup butter and 1 cup sugar. I kept the butter in as I was baking it for my family and my mom maintains that she doesnt like butterless cakes. Weighing just around 50 kg, she is well justified.


A few modifications that I did-

• My usual aversion to using too much refined flour made me replace half of it by whole wheat flour.
• Reduced the 1 C sugar to 3/4 C but next time will use only 1/2 C. The 3/4 C sugar was also a little too sweet. Guess it also depends on the degree of ripeness of the bananas and the sugars in the banana.
• Didnt use the one egg, replaced it with 2 T milk.
• Added 1/2 tsp of cardamom powder to the batter
• Sprinkled some cardamom powder and sugar on the top before baking.
• I had to bake for just 35 minutes at 175C and then reduced to less than 170C for 5 minutes. By 40 minutes the cake started charring a bit on the top, so I got it out.

The result was a perfectly browned and intensely aromatic cake. The cardamom and banana combination is as magical as the banana-cinnamon combination, if not better. My aunt-uncle and mom called up to say that they loved it. It didnt taste like one of my low sugar, low fat ventures and they were glad about it!

Bake this one, and wrap it in a nice paper and send it across to your friend or relative. Home baked goodies always make the best and most personalised gifts.

Or simply bake it on a Friday and you can enjoy a thick slice of this as a breakfast-dessert.

This is my entry for Weekend Breakfast Blogging # 4 that Pavani has agreed to host end of this month, while Im away on a short break. Do send your breakfast entries to her before August 31st at cookshideout@gmail.com .

For details of the event, click here.

Related posts:

• Honey Banana Muffins
• Guiltfree Gingerbread

Tags:

Banana bread, cardamom, breakfast, WBB, Baked gifts, dessert

Yum. I dont usually make white bread (besides french bread or bread sticks or that kind of thing), but I wanted to try this recipe. Jeremy really likes white bread so every once in awhile Ill make it instead of the usual whole wheat, and boy am I glad I did! This smelled sooo delicious while it was baking and my house still smells like it. The bread is delicious and has such a tasty flavor. I dont know if its because of the eggs in it or the buttermilk or what, but it is really yummy. Give it a try! You wont be disappointed.


Country White Bread

Dough:
1 cup lukewarm water
1 cup buttermilk* (room temp.)
1/4 cup oil
5-6 cups bread flour
1/2 cup sugar
2 large eggs (beaten)
1 tablespoon salt
4 teaspoons instant yeast

Egg Wash:
1 egg white
3 Tbsp. milk

Mix together water, buttermilk and oil. Add 1 1/2 cups of flour and mix until smooth. Add sugar and eggs and mix together till smooth. Mix in the salt. Then mix in yeast. Allow to sit uncovered for 15 minutes.

Add flour a 1/2 cup at a time. Mix until it forms a dough and clears the side of the bowl (you may not need all the flour). Knead the dough for 5-6 minutes until smooth and elastic. Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray. Cover bowl with plastic wrap and set aside in a warm place for about 1 hour (I didnt spray it and I just covered it with a towel).

Pour out onto a lightly floured surface. Cut dough in half. Shape dough into 2 rectangles the length of a 5x9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough. Pinch the seam closed with your fingers. Place into two greased 5x9 loaf pans. Cover with plastic wrap (or a towel) and allow to rise till double in bulk about 45-60 minutes.

Make egg wash and brush the tops of the loaves. Wait 5 minutes then brush again. Bake in a 375 degree oven for 30-35 minutes. Remove from pans and cool on a wire rack.

My dough rose just fine, but I still thought it was kind of small by the time I put it in the oven. However, if puffed up a ton in the oven, so dont worry about it. Also, I think this would make amazing french toast...Ill be trying it out this weekend for sure!

*If you dont have buttermilk (which I never do), just put 1 T. vinegar or lemon juice + milk to fill up 1 cup, let it sit for a minute or two and use it in place of buttermilk. Its what I do every time.
Source: CookingBread.com

1 1/2 Cup. Warm Water
2 Tbs. Sugar
1/2 tbs. Salt
1 Tbs. Yeast
3 Cups. Flour (plus some if needed)
Mix and knead for 5 minutes in mixer and let it sit for 10 min
Take it out of mixer and toll flat into rectangle shape
Cut into strips and dip in melted butter and place it on a cookie sheet
Let rise for 15-25 min
Right before cooking sprinkle with Parmesan cheese and garlic slat. Bake @ 350 for 20 minutes!

These can also make Cinnamon sticks as well.. substitute the garlic and Parmesan for sugar and cinnamon! These are both a HIT!!!

I got this recipe from my sister Christy.... She made them for Sunday dinner and i had about 4.. there that good!

Posted by: Jenny