2 C sugar
5 eggs, beaten
2 C lowfat milk
1 Tb pure vanilla extract
3 C cubed bread (Italian, French, or sourdough) allow to stale overnight
1 C packed brown sugar
¼ C (½ stick) unsalted butter, softened
1 C muscats or currants
½ C slightly chopped walnuts
½ C slightly chopped pecans
Sauce (recipe below)
Preheat oven to 350 degrees F
Spray pan (13 x 9 x 2”), set aside.
Mix together sugar, eggs and milk in a bowl; add vanilla. Pour over bread and let sit for 15 minutes.
In another bowl, mix and crumble together brown sugar, butter and fruit and nuts.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top.
Bake for 45 minutes (or until set). Remove from oven.
SAUCE
1 C sugar
½ cup (1 stick) unsalted butter, melted
1 egg, beaten
1 Tb pure vanilla extract
¼ C brandy or dark rum
Mix together sugar, butter, egg and vanilla in a saucepan. Cook over medium heat until sugar is dissolved. Add the brandy or dark rum, stirring well. Pour over bread pudding.
Serve warm or cold with a dollop of whipped cream.
Yield 8 to 10 servings.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Sunday, February 28, 2010
TRUFFLE BROWNIES
4 eggs
1 tsp Kosher salt
2 C sugar
2 Tb pure vanilla extract
2 sticks unsalted butter
8 oz unsweetened chocolate chopped
1 C all-purpose flour
Chocolate Ganache Topping (recipe below)
Preheat oven to 350 degrees F
Using a stand mixer, beat the eggs and salt together until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 3 minutes. Add the vanilla extract and beat an additional minute.
Put the butter and chopped chocolate in a microwave-safe bowl (glass preferred) and microwave on high for 1 minute, 30 seconds. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds may be needed. You want a smooth even consistency.
With the mixer running at medium speed, pour the melted chocolate into the egg mixture (careful not to cook the eggs). Add flour and beat another minute. Scrape down the sides of the bowl and beat another minute.
Spray two 9 inch cake pans (a foil pan works well if gifting the brownies) with Pam (or any pan release spray) and pour the batter into the pans evenly. Bake on the top rack in the oven (rotate pans halfway through baking) for 15 to 20 minutes until the center is just set (a test with a toothpick in the center will be slightly gooey). Remove from the oven and cool for 30 minutes. Top with the ganache and freeze for at least 1 hour or overnight. Brownies can be kept in the freezer for up to three months if properly covered.
To serve, remove from freezer and slice immediately into 1 inch pie-shaped servings (about 350 calories per serving). Allow to come to room temperature before serving.
Chocolate Ganache Topping:
12 oz semisweet chocolate chips
½ C heavy whipping cream
Put the chocolate chips and cream into the glass bowl previously used to melt the chocolate and microwave on high 1 minute 30 seconds. Stir with a whisk until well mixed (another 30 seconds in the microwave may be required). The Ganache should be smooth and shiny. Use immediately. Spread the Ganache over the brownies and spread all the way to the edge of the pan.
1 tsp Kosher salt
2 C sugar
2 Tb pure vanilla extract
2 sticks unsalted butter
8 oz unsweetened chocolate chopped
1 C all-purpose flour
Chocolate Ganache Topping (recipe below)
Preheat oven to 350 degrees F
Using a stand mixer, beat the eggs and salt together until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 3 minutes. Add the vanilla extract and beat an additional minute.
Put the butter and chopped chocolate in a microwave-safe bowl (glass preferred) and microwave on high for 1 minute, 30 seconds. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds may be needed. You want a smooth even consistency.
With the mixer running at medium speed, pour the melted chocolate into the egg mixture (careful not to cook the eggs). Add flour and beat another minute. Scrape down the sides of the bowl and beat another minute.
Spray two 9 inch cake pans (a foil pan works well if gifting the brownies) with Pam (or any pan release spray) and pour the batter into the pans evenly. Bake on the top rack in the oven (rotate pans halfway through baking) for 15 to 20 minutes until the center is just set (a test with a toothpick in the center will be slightly gooey). Remove from the oven and cool for 30 minutes. Top with the ganache and freeze for at least 1 hour or overnight. Brownies can be kept in the freezer for up to three months if properly covered.
To serve, remove from freezer and slice immediately into 1 inch pie-shaped servings (about 350 calories per serving). Allow to come to room temperature before serving.
Chocolate Ganache Topping:
12 oz semisweet chocolate chips
½ C heavy whipping cream
Put the chocolate chips and cream into the glass bowl previously used to melt the chocolate and microwave on high 1 minute 30 seconds. Stir with a whisk until well mixed (another 30 seconds in the microwave may be required). The Ganache should be smooth and shiny. Use immediately. Spread the Ganache over the brownies and spread all the way to the edge of the pan.
RASPBERRY-LEMON COMPOTE
Zest of two lemons
Juice of two lemons
¼ C Sugar
2 pints Raspberries
Heat zest, juice & sugar over medium heat until just starts to boil, add the raspberries and cook (being careful not to bubble over) stirring constantly until all the raspberries have broken down into an even sauce. Cool to room temperature or chill before serving.
Yield about 2 C sauce
Juice of two lemons
¼ C Sugar
2 pints Raspberries
Heat zest, juice & sugar over medium heat until just starts to boil, add the raspberries and cook (being careful not to bubble over) stirring constantly until all the raspberries have broken down into an even sauce. Cool to room temperature or chill before serving.
Yield about 2 C sauce
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