Thanksgiving is my very favorite holiday of the year... It's about family, friends, gratitude and food. My family members all love to cook. All four of my children are chefs in their own right. Each of them have a forte in the kitchen. Jared is a master of the Main Dish and Korean Cooking. Emily is the Queen of Soup and Cake. Anna {our Pampered Chef Consultant} makes wonderful salads and CUTE food -- her dishes are always as fun to see as they are to eat. And Clark is the Pasta King and makes a mean pan of cornbread. My husband, too, loves to cook and is the best sous chef anyone could ask for. He is also and expert kitchen cleaner!
Last year we had a dessert that beat all others we've ever eaten hands down! We all like bread pudding and have tried many recipes, but this one is truly the BEST:
With many thanks to Melanie at Sugardoodle (http://www.sugardoodle.net/melsrecipes/archives/313) here it is:
White raspberry chocolate bread pudding
6 large French croissants
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream
1/2 cup milk
2 cups big white chocolate chunks (or chips)
1 cup good quality dried cherries or craisins or fresh raspberries work great too
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream
1/2 cup milk
2 cups big white chocolate chunks (or chips)
1 cup good quality dried cherries or craisins or fresh raspberries work great too
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top
1 – Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered baking dish.
2 – Add the chocolate pieces and cherries on top of the croissants.
3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt.
4 – Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. There will be lots of liquid.
5 – Sprinkle raw sugar on top.
6 – Bake at 300-350° (depending on your oven) for 30-40 minutes.
2 – Add the chocolate pieces and cherries on top of the croissants.
3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt.
4 – Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. There will be lots of liquid.
5 – Sprinkle raw sugar on top.
6 – Bake at 300-350° (depending on your oven) for 30-40 minutes.
This dessert should remain very soft and moist. Start checking after 30 minutes. Filling should be soft-set, but not dry. Serve warm.
Happy Fall!
