White Chocolate Blueberry Bread Pudding

 White Chocolate Blueberry Bread Pudding

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If I see bread pudding on a menu, I order it.  Not sure why I will

pass up chocolate cake, or pastries, or pie, but I will.  There’s just

something so comforting about a slab of warm bread pudding

with a creamy vanilla sauce or rum sauce or even without sauce.

 This is my favorite of all the bread puddings I make.  You will love

this one!  

 

White Chocolate Blueberry Bread Pudding

4 large eggs or (6 medium eggs)

4 cups heavy whipping cream

2 cups sugar

3 teaspoons vanilla extract

2 cups fresh blueberries

1 small package of white chocolate baking chips, 12 oz. size

8 large croissants or a  loaf of Brioche, Challah, or any sweet bread

 

White Chocolate Sauce:

1 package white chocolate baking chips, 12 oz. size

1 cup heavy whipping cream

 Preheat oven to 325 degrees. Spray your baking dish with non-stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

If using Croissants, tear each one into pieces to cover the bottom of dish.  If using bread, cut the brioche loaf into 1-inch pieces and place in a 9 x 13 baking dish. Drizzle with melted butter. Toss in white chocolate chips with the bread cubes. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, combine cream, sugar, and vanilla and bring to a boil over medium heat until sugar is dissolved. 

 

 

 

 

 

 

 

 

 

Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk or custard will have too much foam on the surface. Strain custard over bread and white chocolate. Let stand for 10 minutes to allow custard to soak into bread. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place baking dish in another larger pan. Pour hot water into larger dish to reach 1 inch up side of dish. Bake the bread pudding for about 45 minutes to 1 hour, until custard is set and brioche is golden.

Serve warm.

 

      

 

 

 

 

 

 

 

 

 

 

 

    

     Liquor it up with my AMARETTO CREAM SAUCE

 

1 tablespoon cornstarch

1/4 cup Amaretto liqueur

1 1/2 cups heavy cream

1/4 cup granulated sugar

 

In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.

 

In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

No time to make a sauce?  Serve plain with whipped cream! 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:   If using frozen blueberries, use without thawing to avoid discoloring the batter.

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home

Egg and Cheese Burritos

Egg and Cheese Burritos 

 

 

 

 

 

 

 

 

 

 

 

 

 

For those times when your family needs breakfast on the run, prepare these hand-held scrambled eggs and cheese burritos.  You can add diced ham, bacon, veggies, or whatever you want.  But I like to keep quick and simple.

Egg and Cheese Burritos

3 eggs 

1 tablespoon butter 

4 flour tortillas (8-inch) 

Slices of American cheese

 

Lay out Tortillas on a plate and heat in the microwave for a few seconds, just until warm.

 

 

 

 

 

 

 

 

 

 

 

 

Whisk eggs until blended.   If you are adding other ingredients, now is the time to add them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt butter in small nonstick skillet on medium heat. Add egg mixture and using a spatula, continue to turn and stir until eggs are firm. 

 

 

 

 

 

 

 

 

 

 

 

 

Lay two slices of cheese on top of the warm tortilla.  Then spoon the scrambled eggs on top of the cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

Lay another 2 slices of cheese on top of the eggs.   

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold your burrito but turning up the bottom first and then fold over each side.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Flip the burrito over and the melting cheese will hold it together.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can add diced ham, bacon, veggies, or whatever you want. Just add less eggs so you can fit it all in.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

♥ Cherry-Topped Brownie Dessert Squares

Cherry-Topped Brownie Dessert Squares

Brownies:
1 box (1 lb 2.3 oz) fudge brownie mix
2/3 cup oil
1/4 cup water ...
2 eggs

Filling
2 packages (8 oz each) cream cheese, softened
1 container (1 lb) vanilla ready-to-spread frosting
1 teaspoon almond extract

Topping
1 can (21 oz) cherry pie filling, chilled

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening. In large bowl, stir brownie ingredients until well blended with spoon. Spread in pan.

Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 30 minutes. In large bowl, beat filling ingredients until smooth. Spread over cooled brownies. Cover; refrigerate at least 2 hours or until set. To serve, spoon pie filling over top. Cut into squares.

http://www.pillsbury.com/recipes/cherry-topped-brownie-dessert-squares/c8249f5d-9e88-4d16-9f39-831e1ee7f763

 

Apricot Honey Spiced Ham

 

Well, I've made a lot of Ham dinners in my life but nothing as spectacular as the one I made this year! Really. Best ever! There was nothing special about the actual ham I bought.... it was a fully cooked bone-in ham, shank end...about 6 pounds). What made it the best? The incredible glaze I made up as I went along. I knew exactly what I wanted.... a wonderfully sweet and tangy thick and sticky glaze with that touch of citrus. OMG it was to die for.

 

 

 

 

 

 

 

 

 

 

 

  

Apricot Honey Spiced Ham

 1 fully cooked bone-in ham, shank end (about 7-10 pounds)

1/2 cup honey

1/4 cup apricot jam

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

4 cloves garlic, smashed

Pinch of red pepper flakes

Zest and juice of 1 orange

Freshly ground black pepper                         Set the ham out for about 2 hours at room temperature. Preheat the oven to 325 degrees and adjust the oven rack to the lowest level.                         Using a sharp paring knife, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern.                         Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes. Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, red pepper flakes, orange zest and juice and black pepper until combined.                                    Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside.  If you want it thicker, add more jam and honey.                           Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over.                          Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees, 10 to 12 minutes per pound, about 1 hour more. Loosely cover the ham with foil and let rest 15 minutes before slicing. Drizzle remaining glaze over ham when serving if desired.                      Photography is the property of and copyrighted to Welcome Home