Friday, September 24, 2010

Food Blog Search

I don't normally make two posts in one night, but this one couldn't wait...  And it's been a while that I've posted due to a fantastic visit from out of town guests staying with us (which I'll blog about shortly...)

Anyways, I just discovered this food search engine powered by Google.  Well, actually it's a Food Blog Search Engine.  It's AMAZING!!  You type in any recipe or ingredient off the top of your head and it comes up with a million bloggers who blogged about it and have recipes.  I was looking for a recipe for bread pudding and found a fantastic one on there from this blog for a Pumpkin Bread Pudding!!  OMG!  Delish!  Ours was soaked in bourbon but skip that for a non-alcoholic kiddie friendly version and I think it would still be just as yummy.

Here's the recipe!  I'll warn you, I bake with the philosophy that as long as they are as natural and hormone free as possible, fat and cream are love... the thicker it is, the more you love the people you're baking for.  Simple as that.  How I'm still this side of 100lbs I have no idea, but feel free to sub out for more waist line friendly ingredients at the sacrifice of love.

1 cup heavy cream plus 1/2 cup whole milk (OR 1 1/2 cups whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cup bourbon (optional, but who are we kidding...)
5 cups cubed (1-inch) day or two old baguette or crusty bread
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Directions:   **Note** There were two set of instructions - "Gourmet" and "Alternate, Common Be Lazy With Me" version...  I actually followed the Gourmet because that sounded easier to me.  Both are easy as pie bread pudding.  

Gourmet’s Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and 2 tsp bourbon (if using) in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.  Slice and Serve.  Top with remaining bourbon to taste.

Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients except Bourbon. Pour mixture over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.  Slice and Serve.  Top with bourbon to taste.  


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