I'm stuffed. I think it's mostly liquid but I can hardly breathe. We had turkey wings tonight - I did them a little different, added tomatoes and green peppers, along with carrots and potatoes - quite flavorful. I was thinking about dessert earlier and the kids said no more pies or cobblers...they wanted carrot cake - not likely.
I wanted to use the peaches that were in the refrigerator on their last legs and remembered purchasing a loaf of bread about a week ago that was never opened and was not likely to get eaten, so bread pudding seemed like the best solution. My main concern was that I usually use challah or french bread, and all I had was Vermont Bread Soft 10 Grain. I wondered if the texture would be ok, or the taste too strong, but I went for it figuring it would at least add a healthy twist to a high-carb dessert.
I went with my typical formula and just added a bit more liquid - sugar, cinnamon, salt, eggs, vanilla, butter, half & half. I considered making a vanilla sauce but didn't feel like the effort, so I whipped up some cream instead. You can truly taste the difference between cream made with carrageenan (shelf stabilizing seaweed extract) and cream that's just cream.
Sunday, August 22, 2010
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