Baking · Cooking · Food · Surprise

Is That Brioche?

Bread Pudding 12
So creamy and delicious

My husband and I are huge fans of bread pudding. During one of our dinners at Kres is Orlando, the chef had sent out bread pudding for us to try after the incredible dinner he had prepared. What a surprise and enjoyment to taste this amazing creation. It was made with Brioche!

Brioche is amazing bread. So light and a little sweetness that you just can’t resist, or at least it is hard for me. When I was shopping at The Fresh Market in Kissimmee I picked up a package of their cinnamon swirl brioche tray. It is like a cinnamon roll without the icing and extra sugar. Such a nice balance of the brioche with the cinnamon. Tasted so good warmed up with a little butter on it. The next day I had a piece toasted with fresh fruit.

Tonight, after the brioche had been in the refrigerator for a couple of days I decided to fix my husband a little surprise of bread pudding from the cinnamon swirl brioche. Now there are a million recipes for bread pudding out there. But this recipe is mine. So, you’re getting my little secrets I don’t normally share.

1 loaf of cinnamon swirl brioche
4 eggs beaten
4 cups of heavy whipping cream
½ cup sugar
2 tsp vanilla extract
1 tsp nutmeg
½ tsp cinnamon and a little more to dust the top
½ cup dried cranberries
1 cup dried strawberries diced
Heat oven to 350 degrees. Cut brioche into 1-inch cubes and place in large bowl. In another bowl combine the sugar, beaten eggs, heavy whipping cream, vanilla, nutmeg and cinnamon making sure it is mixed well. Pour mixture over brioche cubes and let soak for 30 minutes. (Brioche is not toasted or dry, so you don’t need to soak any longer than that. If you do have dried brioche, then soak at least an hr.) Fold in the cranberries and strawberries. Spray casserole or baking dish with Pam or you can use butter. Pour mixture into dish, sprinkle with cinnamon and bake in oven for 45 minutes to an hour.

Allow the bread pudding to cool. You can top with whatever whiskey sauce, chocolate sauce, vanilla sauce, fresh fruit or ice cream of your choice.

Bread Pudding 9
Out of the oven and cooled

As I mentioned, I used dried strawberries in this one. You can use whatever dried fruits you would like and nuts as well. Here in Central Florida we are huge on the strawberries and if you haven’t tried dried strawberries, you should. It is like a little fruit leather (fruit roll-up) still in the fruit. There are recipes on Pinterest with directions for drying strawberries. You don’t need extra sugar with them as the drying process brings that out. But once you have one, it is hard to stop eating them.

Tonight, I had some fresh strawberries I need to use up. I cut them up and add a little sweetener (I use Swerve instead of sugar 90% of the time) to them (about a tablespoon) and let them sit in the refrigerator while I made the bread pudding. Then I added an oz of both vodka and Chambord to the strawberries. Gave them a little mix and put them back in the refrigerator. When I gave the bread pudding to my husband, I topped it off with the drunk strawberries. Now here is a little secret, take the strawberries (4 cups worth), leave them whole but remove stems and place in a Ziploc bag. Add the sugar, ½ cup fresh orange juice, vodka, and an oz of Grand Marnier. Let the strawberries sit for about an hour turning every 1/5 minutes. Serve the strawberries in a nice stemmed glass with a little sprinkle of rock sugar on top and some whipped cream. Taste incredible with a scone or shortbread cookie on the side and a nice cup of coffee.

Enjoy!

 

Baking · Surprise

Sweet Taste of Summer

We had guests over and we went to grillin’.  We grilled fajitas and made all the fixin’s…  good ole guac, pico, grilled veggies, rice and beans, and don’t forget that homemade salsa.  I had promised George and the crew I would make them a pie, to thank them for all the work they had done on the house.

Well I couldn’t make up my mind so… I made two desserts.  A friend of mine gave me some extra rhubarb that she had left over from making strawberry rhubarb jam.  Oh YUM!  That jam was delicious.  So I made a strawberry-rhubarb cobbler.

B677A974-0628-49B4-B339-69FBD11A06BE

Since I was making two desserts, I kinda cheated and used Pillsbury pie crust.  I do that sometimes when I’m in a hurry.  No one ever notices that it’s not my homemade crust. Or maybe they just don’t say anything.  Well I think it taste pretty good to me.  For the Cobbler itself all I did was mix rhubarb cut up and strawberries chopped. ( I leave my strawberries pieces big. ) I don’t really have a recipe, so here is what I did for this large casserole dish.

  • I used about 5 cups of rhubarb chopped in about 1/2 in or so pieces
  • about 3 cups strawberries chopped
  •  about a cup of sugar (depends on the sweetness of your strawberries my strawberries were really sweet)
  • 3-4 tablespoons of tapioca to thicken (I had some on hand but your can thicken with cornstarch)
  • pinch of salt
  • 2 teaspoons or so of orange zest

Just mix all the ingredients together and put in a pie or casserole dish.  I didn’t put crust on the bottom of this cobbler I just topped with crust.  You can even do a dump type crust with this cobbler.  Bake 350 degrees for about 40 minutes or until crust is nice and brown and cobbler is good and bubbly.

DBE4994A-4CAE-47DB-905C-10364F45B330
Lil Biv took the extra pie crust and cut out Texas Shapes and baked with cinnamon and sugar.  This was so good served with a scoop of Blue Bell vanilla bean ice cream!

 

If you need a specific recipe to follow because sometimes I do.  I found this one on-line that is real similar to what I made.  Strawberry rhubarb pie

My second dessert was a lemon meringue pie.   It must have been good.  I didn’t get a picture before it was sliced.  And all that was left was one slice by the time I had a chance to take a pic.

260a7f89-d3bc-4181-8083-6a4e9af939eb.jpeg

 

I couldn’t find my recipe for lemon meringue pie that I usually use.  But Lil Biv had made this pie filling before and it was so good.  It didn’t make as much as my recipe does but boy is it good.  So here is the link to the Lemon Meringue Pie.  And it is so yummy!  I may have to bake 2 pies and see which I like better.  My recipe or this recipe.  Now for the meringue I used 6 egg whites and half the sugar and sometimes I use cream of tartar when making my meringue.  People think meringue is hard to make.  It is not.

  • Chill your bowl in freezer
  • only use glass or stainless steel bowl
  • Make sure the bowl is good and clean
  • do not get egg yolk in your whites….any fat at all with keep meringue from fluffing  up
  • beat on high-speed… I mean high
  • slowly add sugar and if you have fine baking sugar use that.  (but most of time I just have regular cane sugar on hand and it it’s fine.)
  • add cream of tartar if you want stiffer peaks than what is forming.
  • whip until peaks are standing up

Next time I make meringue, I will try to remember to record the process and show y’all.  I’m trying to get use to this blogging stuff.  And I know I like lots of how to pics.  I promise to get better with the pictures.

What are some of y’alls favorite pies to make?  Please share, I love new recipes to try!

Y’all have a blessed day today.  Stay cool in this summer heat.