The end of 2015 is near and what better way to ring in the New Year than with dessert?
Yes, I said dessert. The year 2015 has been a great year in the kitchen, we have made everything from cheese to pasta, worked up the courage to make some rockin’ lobster bisque and even did some quick pickling with cucumbers straight from the garden.
I don’t think I’d change a thing about 2015. I got to travel to places near and far, made new friends and spent some well over due time with the old ones. Ate more than I probably should have and cooked more than most would want to. Accomplished a few small goals and set a few more big ones. Giving me all the more reason to end this year with a delightful, easy-going dish.
I thought a dessert that is universally shared would be the perfect way to end this year: bread pudding, a simple way to bring everyone together to share something that feels like home. Served around the world in many different countries and in many different ways. Known in the Philippines for being served with bananas and can be found doused with maple syrup in Canada, bread pudding has a way of finding its way into everyone’s hearts (or should I say bellies?)
In the recipe below, I have added a strawberry jam, if you’ve got another flavor on hand or prefer a different berry, then by all means switch things up. Also I prefer to use croissants in my bread pudding but really any stale bread will do. Don’t forget to top yours with anything you’d like, chocolate sauce and ice cream or even just a touch of cinnamon will do.
Happy New Year to you and I hope all of your culinary dreams come true for 2016!
Bread Pudding with Strawberry Jam
Serves 8-10
Ingredients
1 1/2 cups milk
1 1/2 cups heavy cream
3 eggs
1 tablespoon cinnamon
1 teaspoon vanilla extract
3/4 cup strawberry jam
12 – 14 ounces day-old bread such as Italian loaf, french baguette, sourdough or croissants; cubed into 1-inch pieces
- Preheat the oven to 375 degrees. In a large bowl whisk together the milk, cream, eggs, cinnamon and vanilla. Add the cubed bread and gently toss to coat.
- Pre-grease a 9×9 baking dish or 9 inch cake pan.
- Take half of the bread mixture and spread into an even layer.
- Spread the strawberry jam into an even layer, top with the remaining bread mixture to even,yo cover the strawberry layer.
- Bake for 45 minutes. Remove from oven and allow to rest for 5 minutes. Serve immediately or cool fully to room temperature.
- Top with toppings of choice such as chocolate sauce, caramel, ice cream or whipped cream.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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