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Alton Brown Bread Pudding Mashup

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This is the bread pudding recipe so good that even those claim to hate bread pudding will ask for a second helping.

In his episode The Proof is in the Bread Pudding, Alton Brown makes a spiced pudding in a bread crust, and a second chocolate version with chunks of challah bread in a pyrex dish. If I was going to attempt this whole bread pudding thing I’d want a custard that was rich and flavorful, had a relatively simple recipe and task list (i.e. pyrex over a perfectly carved crust basin), and perfect texture rather than just damp bread. I decided to balance AB’s two recipes, switch a few items, and add chewy Craisins and Ghirardelli chocolate chunks for texture.

Kate’s Mashup of AB’s Bread Puddings

Ingredients

1 cinnamon stick
1 teaspoon freshly grated nutmeg
1 teaspoon dried orange peel
15 whole cloves
15 whole peppercorns
1/2 ounce crystallized ginger, chopped
4 cups half-and-half, divided
2 large whole eggs
3 large egg yolks
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 ounces spiced rum

1 Challah cubed into 1 inch pieces

1/2 Dark Chocolate chips (I used Ghirardelli 60% dark cocoa chips)
1/2 cup dried cherries
1 to 2 tablespoons unsalted butter, melted and cooled slightly (optional)

Directions

Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.

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Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute. Add the remaining cup of half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 36 hours.

Butter or non-stick spray a 9 by 13-inch metal pan and place the cubed bread in the pan. Sprinkle the chocolate chips and dried cranberries on top of the bread and slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon (or your hands) to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours. You can do this the night before if you want.

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Preheat the oven to 325 degrees F.

Bake about 40 – 45 minutes. If you’d like your top extra crispy, set your oven to the high broil setting with the oven door slightly ajar. Remove the bread pudding from the oven. Pour the melted butter into a spray bottle and spritz the top of the bread pudding or brush on melted butter carefully. Return to the middle rack and broil for 4 to 5 minutes. Remove to a cooling rack for 15 minutes before serving.

I served mine with vanilla ice cream and leftovers kept for 3 days in the fridge.

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Orange White Chocolate Craisin Cookies

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A rainy day in Austin is like Christmas. To be able to open one’s windows, allow the breeze to come through is a rarity that must be thoroughly appreciated. I celebrate by making cookies. I don’t like to bake sweet crap too often, but when I do, I normally do it on a Sunday so the extras can either be baked into individual servings for lunches throughout the week or just brought into the office and dumped on less fatty coworkers.

Rather than making those heavy super mega chocolate cookies I normally make, I decided I wanted something lighter, fresher, something that would be great with a cup of coffee. I decided to take a usual cookie recipe and tweak by lightening the sugar and adding a little lemon, fruit, and love. Okay, not love, but I did really like the way they turned out. I call them Lemon White Chocolate Craisin Cookies ’cause I like the alliteration at the end there. I’m sure it should probably be something like the orange White Chocolate Craisin is a trademarked name of the Ocean Spray Company Cookies, or the much less exciting Lemon White Chocolate Dried Cranberry Cookies, but who the hell cares?

Lemon White Chocolate Craisin Cookie

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

1/2 cup backed brown sugar

1 egg

1 tsp vanilla

2 TBSP juice of a lemon

zest of one orange (about 3 tsps)

2 1/2 cup flour

1/2 tsp Baking Soda

1/2 tsp salt

2/3 cups Ghirardelli white chocolate chips. I know, that’s pretentious, but they really are the best for baking.

1/2 cup dried cranberries (Guess which brand I used?)

Preheat the oven to 350 degrees. Beat the butter and sugar until delicious creamed. Add the egg and vanilla; beat until incorporated. Add the lemon juice (and take the 2 seconds and spend the 30 cents on a reallemon for that) and zest, and whip until it’s all combined.

Now at this point I’m supposed to tell you something like “In a separate bowl whisk together the flour, salt, and baking soda, then add slowly to the butter mixture…”, but I’m not going to tell you that. I made this recipe a couple of times (that’s what you do when you test and create recipes), once doing the flour and crap whisked in a separate bowl, and once at the end just adding it ingredient by ingredient. I’m going to blow your mind: It made NO difference. None. I bake to make my house smell all warm, fuzzy, and comforting, and to make my fatass fatter. Not for the delicate art of it all.

SO, once you got the butter and everything else mixed, add the flour. I added it a cup first, mixing well, then a cup and a half just so it wouldn’t make a mess. Then the salt, and then the baking soda. Mix until everything is combined. Add the white chocolate and the Craisins last; I have to do this quickly or I find my friends poaching the best ingredients.

Spray a cookie pan with nonp-stick spray and bake heaping tablespoon balls of dough, eight at a time per sheet for 10-12 minutes. I like my cookies chewy, so I did about 11 minutes on these. This recipe makes 24 good-sized cookies, not “fun” size, which is a size I call “small as crap”. I took a picture below of the sized balls of dough versus the final product to give you an idea of size. I don’t have huge man hands or weirdo tiny girl hands like I’m still a child, but I don’t like the way they look in this photo either…

I found these the right sweetness to have with a cup of coffee in lieu of a biscotti. There is a simple glaze, however, that really gives them an extra punch of lemony flavor. When I asked my buds if they “needed” the glaze their response was thus:

“I’m not going to say the need the glaze, because they’re very tasty, but….well, everything’s better with stuff on top.”

My friends loved this glaze like a six year old loves Dunkaroos, but I prefer them without, or with very little glaze.

Simple Lemon Glaze for Anything, but Especially Good with these Cookies

1 cup confectioners sugar

3 TBSP orange juice

The zest of 1 lemon

Whisk everything together and drizzle lightly over cooled cookies. Or french toast. Or pork chops. Hell, it’s simple and awesome, throw it on anything. But make sure to enjoy the cookies.