Mmm! Bread Pudding!

Here's another easy one that is sure to "wow" your guests! I used most of Paula Deans recipe and added a few things of my own.

Ingredients:

2 cups granulated sugar

5 large beaten eggs

2 cups milk

2 teaspoons pure vanilla extract

3 cups cubed French bread (if it is is too soft brown it in the oven)

1 cup packed light brown sugar

1/4 cup (1/2 stick) butter, softened

1 cup chopped pecans (optional)

Sauce:

1 cup granulated sugar

1 cup brown sugar

2 sticks butter

1/2 cup milk

2 teaspoons pure vanilla extract (optional, i dont use it- the sugar is sweet enough)

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Cube the bread and spread evenly around the pan. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix together brown sugar, butter, and pecans if you choose.

Pour bread mixture into prepared pan. Dollop brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, milk and butter in a saucepan over medium heat. Stir together until the sugar is melted. Pour over bread pudding.

Serve warm.

Creme Brulee you can feel good about!

Ok folks, this recipe will change the way you entertain. I love it. Usually, I use Paula Deans recipe but as you can imagine- the calories are through the roof! So this recipe stays under 300 calories and I got some inspiration from myrecipes.com. I have changed a few things. So here it is! 

Hip friendly Creme Brulee

2  cups  2% reduced-fat milk

3/4  cup nonfat dry milk or heavy cream if you have it (that is what i used)

1 tablespoon vanilla extract or 1 vanilla bean

2  tablespoons  honey

2  tablespoons  sugar

5  large egg yolks

Dash of salt 

1  tablespoons granulated or crystalized brown sugar (crystalized works better)

Fresh fruit

• 
  
• Preheat oven to 300°.
  

Combine first 5 ingredients in a large saucepan. Heat mixture over medium heat until bubbles form around the edge (do not boil), stirring occasionally. Remove from heat.

Combine egg yolks and salt in a medium bowl; stir well with a whisk or mixer until creamy. Then slowly add sugar for another 5 minutes. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. You don't want to cook the egg. Divide the milk mixture evenly among 4 shallow (6-ounce) ramekins. Place dishes in a 13 x 9-inch baking pan; add hot water to the pan about half the height of the ramekin. Bake at 300° for 1 hour or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

Add brown sugar on the top of the custard. Holding a kitchen blow torch about 2 inches from top of each custard, heat sugar. Or you can use the oven on broil but be sure you keep a CLOSE eye on it! Top evenly with fruit of your choice. Serve immediately.

Enjoy and PLEASE let me know if you try it! Thanks!

Strawberry Crumble Muffins

1 cup plus 2 tablespoons flour
1/4 teaspoon baking soda 
1-1/4 teaspoon baking powder
1/4 teaspoon salt 
1/2 cup sugar 
1 egg 
2 tablespoons butter, melted 
1 cup plain yogurt 
1 cup strawberries, cut into small dice 

Crumble: 

1/4 cup of flour

1/4 cup of oats

1/4 cup brown sugar

pinch of salt

1 stick of soften butter

Directions:

In medium bowl, stir together flour, baking soda, baking powder, salt and sugar.

In small bowl, beat together egg, melted butter and yogurt.

Gently fold yogurt mixture into flour mixture. Do not beat. Fold in strawberries. Spoon batter into 9 well-greased muffin cups. 

Mix together flour, oats, brown sugar, salt and butter.  Rub mixture together with fingers until the mixture resembles coarse breadcrumbs.

Sprinkle crumble mixture on top of the batter.

Bake muffins at 400 degrees 25 to 30 minutes until they puff up and are golden brown. Remove from oven. Let muffins stand 5 minutes, then twist and turn out of pan. Serve warm or at room temperature. Makes 9 muffins.

NOTE: The muffin batter is healthy, the crumble mixture is mainly for the crunchiness. In my opinion, if I know I am going to have these one evening I will watch my calories for that day to reserve some room for the crumble part- but don't stress, its really not all that bad for you.