Tag Archives: Eggs

Fruity Bread Pudding for Recipe Friday

Several weeks ago for Recipe Friday I posted a call for bread pudding recipes. My blogging friend Ann posted a recipe in the comments, but I must confess I didn’t try it. One day I just really wanted to make bread pudding and didn’t think to go back to her recipe. Instead, I pulled out my good old Better Homes and Gardens New Cook Book to see what kind of bread pudding recipe it had. I tried that recipe, slightly modified, and it turned out pretty good.

Then last week while I was grocery shopping I got an idea for a further modification of this recipe, the modification that makes it “fruity” bread pudding. So I bought the necessary fruit, and another loaf of the bread I had used the first time I made it, and created this absolutely delicious recipe. It is sweet and gooey, just like a good bread pudding should be.

Fruity Bread Pudding

Ingredients:

5 eggs
2 ¼ cups milk
¼ cup white sugar
¼ cup dark brown sugar
1 tablespoon vanilla
1 teaspoon dried orange peel (optional)
½ teaspoon plus 2 shakes ground cinnamon
1 large honey crisp apple
1 medium Bosc pear
1 teaspoon lemon juice
½ cup glazed walnuts or pecans
½ cup dried cranberries
½ cup golden raisins
7 – 8 slices Oroweat buttermilk bread

Fruity Bread Pudding

 

Directions:

Preheat oven to 350°. Cut bread slices into cubes and place cubes in a 13″ x 9″ baking dish. When oven is preheated place pan with bread cubes in the oven to toast for 10 – 15 minutes while the rest of the pudding is prepared.

In a large bowl beat eggs. Add milk, sugars, vanilla, orange peel, and cinnamon and stir to combine. Set aside.

Peel and core apple and cut into bite-sized pieces. Place in a small bowl and pour lemon juice over the top to coat. (This helps prevent apples from turning brown). Repeat with the pear and mix together with the apple. Sprinkle with two shakes of cinnamon and stir to coat.

Remove bread from the oven. Add apples, pears, nuts, cranberries, and raisins, and stir together. Press down in the pan. Pour egg and milk mixture over the top and press down again. Bake at 350° for 50 to 60 minutes, or until a toothpick inserted in center comes out clean.

This can be served warm just as is, or with vanilla ice cream. It also heats up good in the microwave after it has cooled down.

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Filed under Faith, Family, Life, postaday2011, Recipe

Toad in the Holes for Recipe Friday

This recipe is what we had for breakfast on Christmas morning. We talked about having French Toast, but we all agreed we had eaten enough sweets lately and didn’t really want something sweet for breakfast; especially since there was pecan pie for dessert later.

I was surprised that my 15-year-old son didn’t know what Toad in the Holes were. My husband and I used to have them all the time, and I know my son has had them, but he didn’t remember what they were called.

I am not a big fan of eggs, but I really like them cooked this way. I think it’s all the buttery goodness (I know, that’s probably an oxymoron)! They are very easy to make, and we served them with bacon on Christmas.

Toad in the Holes

Ingredients:

Eggs
Sliced bread
Butter
Jam (optional)

Directions:

You will need an equal number of eggs and bread slices. You can use whatever your favorite bread is; we usually use cheap wheat bread, but you could use white or whole grain if you want. Using a glass or round cookie cutter, cut a 2″ diameter circle out of the middle of each slice of bread. Set the rounds aside for now. Liberally butter a flat griddle over medium heat. Place the sliced bread with the holes on the griddle and crack an egg into each hole. We leave the yolks intact, but you can break the yolk if you like. Fry on one side until golden brown. Now here is the tricky part; You have to flip each Toad in the Hold, but before you put it back on the griddle you need to add more butter. Continue frying until egg is desired consistency (over medium or over hard) and bread is golden brown. The rounds can be grilled in the butter at the same time as the Toad in the Holes (the tastier option if you have room on the griddle), or buttered and toasted in a toaster oven; they can be eaten plain or with jam.

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Filed under Family, Life, Recipe