Chocolate Chip Fireball Bread Pudding

Hey every body Antoinette here!

With another yummy bread pudding recipe. In fact I like this recipe a bit more then our last one and I'll tell you why. This time we used Challah bread which is a sweet egg bread. The bread itself has honey in it which the yeast feast on and wallah! Beautiful, sweet bread that can be used for French toast, toasted with butter or as we did here, bread pudding.

First let me sing the praise's of bread puddings once more. Bread pudding is a relatively easy crowd pleasing dessert. It can be made with very basic ingredients that your average kitchen has. No odd spices or ingredients that you will probably only ever use once then be pushed to the back of your cabinet to never been seen again. It can be spiked with your favorite liquor/whiskey/rum or just with simple nonalcoholic  extracts. It's a great simple idea for a dinner party all you have to is prepare it beforehand and pop it in the oven before your first course and by the time you're done with your entree, it should be done and ready to be serve warm. No need to go all out with a cake or smancy fruit tart just serve your guest a nice warm ooey gooey plate of this stuff an I'm sure it will please.

 Custard Recipe
-16  fl Oz of whole or half an half
-4  Oz of sugar
-2 whole eggs
-4 egg yolks
-1 Tbsp of vanilla extract

1) Bring milk to a boil with the sugar
2) Whisk eggs and yolks in to a liquid in a large bowl
3) Whisk in boiling milk in a thin stream, this is to prevent cooking the eggs I would recommend to whisk for about 5 minutes
4) Strain in to a clean bowl and stir in vanilla extract

Bread Pudding Recipe
-2 Tbsp of FireBall whiskey (a very smooth cinnamon flavored whiskey) you can switch this out with your own personal favorite
-2 Fl Oz of melted unsalted butter
-Custard mix as seen above
-3 Oz of any style bread you prefer . We chose Challah for this recipe
-1/2 cup of semi sweet chocolate chips

1) Preheat oven to 300 degrees F
2) Cut bread in to small cubes and pour the melted butter over and mix to make sure the bread gets evenly coated
 3) Add the 2 tablespoon of the Fireball whiskey in to the custard mix and stir
4) Place the coasted bread in to the custard mix and let sit for about 10 minutes
5) Place  1/4 of the chocolate chips in a 6x6 baking tray
6) Add the bread mixture to the pan and place it in a water bath . Water should come up about 1/4 to half way of your baking tray.
7) Add the remaining 1/4 of the chocolate chips on top of the bread mixture ,then sprinkle some cinnamon sugar on top to taste
8) Place both in to the over for 45 minutes or till the custard has set.
9) Let rest for 5 to 10 minutes an serve warm or a scoop of ice cream on top.

Extra Sharp Cheddar Biscuits

Good evening readers!

It has been one very busy week, specially since it has been so gorgeous outside, it has been a little difficult to stay in doors and work on the blog. We recently did our monthly 100 treat drawing and because it is close to Easter, we made our Sweet potato and carrots dog treats. We just found out they got them last night and we are patiently waiting for pictures of the foster mom's giving the treats to the fur kids.

Alright so now lets talk about the biscuit recipe. So far it has been a hit but I was lucky to get my hands on a nice block of extra sharp cheddar and it brought the recipe to a whole new level. They were moist, flaky, cheesy, and literally melt in your mouth deliciousness. I recommend this biscuits to be paired up with a nice thick brown gravy, a pot roast and a nice glass of sweet red wine.

Biscuit

Ingredients:

-1 lb Self rising flour

-6 oz Butter

-8 Fl oz Milk, buttermilk, or cream

-1/2 tsp Salt

-7 oz grated extra sharp cheddar

Procedure: (Preheat oven to 450 degrees F after step 5)

1.In a medium size bowl, mix in the flour with the butter until you reach a peas size chunks.

2. Gradually stir in the milk until you reach a soft dough.

3. Add the 7oz of the cheese and knead lightly several times until cheese is well incorporated.

4. If the dough is to soft or sticky, add a little more flour.

5. Let it rest for a good 30 minutes in the fridge. The colder the dough the better.

6. Roll dough to a 1/2 inch thickness and with a round cutter (Nice decent size cookie cutter works fine) and transfer to a parchment lined pan. Dust top of biscuit with flour or brush with milk. We prefer milk)

7. Bake in the oven for 10-15 minutes depending on the size you cut them.

*TIPS: When the biscuit is nice and golden on the bottom is ready to be taken out of the oven. If the top is brown, then they are over cooked.

Creamed Corn Bread

I like doing corn bread and I have made the standard recipe a few times but I like pushing the boundaries a bit and play with the recipe just to see what I can do with it. I have done sweet, I have done savory and this out of pure resourcefulness do to lacking an ingredient from the original recipe, I stumbled upon what as of now I shall call creamy or creamed corn bread. Think of the most delicious,  moist, lightly sweet corn bread but now the texture of a bread pudding.

I was skeptical at first that it wouldn't have come together from the ingredient I had to substitute but it was
surprisingly tasty and everybody enjoyed it, so much so that there wasn't much left for pictures.

Creamy Corn Bread

Ingredients:
1 cup all purpose flour

1 cup yellow corn meal

2/3 cup sugar ( we used 1/3 C granulated and 1/3 C brown)

1 tsp salt

3 1/2 tsp Baking powder

1 cup milk

1 egg

1/3 cup vegetable oil

1 Tbsp honey

8 oz (1 cup) cream corn

Procedure:

As simple as it gets. Mix all dry together, mix all wets together,  then add all the wets to the dry until mostly smooth. Place in a loaf pan or muffin pan lightly greased. 

Bake at 350 degree F for 20-25 minutes. Use a cake tester or toothpick at the center. If it comes out clean or with a little bit of crumbs is done.