Wednesday, September 29, 2010

Coconut Cream Bread Pudding!

Ingredients

  • Butter, for dish
  • 1 (16 to 20-inch loaf French bread, cut into 1-inch cubes
  • 4 egg yolks
  • 2 whole eggs
  • 2 (13 1/2-ounce) cans unsweetened coconut milk
  • 1 (13 1/2-ounce) can cream of coconut
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch mace
  • 1 1/2 cups sweetened flaked coconut, plus 1/2 cup, toasted for garnish
  • Chocolate Velvet Sauce, recipe follows

Directions

Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg, and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.

Preheat the oven to 325 degrees F.

Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.

Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.

Chocolate Velvet Sauce:

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy cream
Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.

I saw Paula Deen make this bread pudding on her show the other day. I just had to made sure you saw it! As soon as we make some friends up here in the big Metroplex of Dallas. I am going to make this it looks like the perfect fall, comfort food recipe!

Back in the Saddle again!

Cowboy Potatoes

Ingredients:
1 lb. bacon
3-4 lbs. russet potatoes
1 med. onion
1 small-med. bell pepper
3-4 cloves garlic
1/4 stick butter
Tony Chachere's Creole seasoning, to taste
2 (or more) cups shredded cheddar cheese

OK--This is how to put it together.

In a very large skillet, fry 1 lb. +/- bacon til real crisp, not floppy, then remove from pan--leave grease in pan. (I just fry in strips then crumble, but Krystle said they're more uniform if you cut in 1/2" pieces & then fry. Whatever floats your boat, I guess.
Cut up (large cube pieces) potatoes, leave on the skin. Fry in bacon grease--I couldn't stand the thought of all that b.grease, so I removed about 1/2 of it and the pots cooked just fine. I mean b.grease makes 'em soooo good, but I want to live so I can eat these again! Stir frequently.
While pots are frying, cut up onion and a bell pepper, set aside
Chop garlic cloves....heck, use 5 or 6. I love garlic! Did you know the finer you cut up garlic, the milder it is?, so I cut up in good size little pieces. Its true!, set aside (separate from onion/pepper)
Once pots are cooked thoroughly (not soft!), remove from pan and saute' onion & pepper in the same b.grease.
When onions are getting that clear look (you know what look I'm talking about) add the garlic and saute' a bit, but DON'T let it burn!
Oh--you probably want to pre-heat your oven about now...350°....maybe a little sooner than at this point, but oh well...
Now add the pots, crumbled bacon, butter (cut up in little pieces so it'll melt easy), and seasoning so everything will marry together. (I think we talked about the quantity of the seasoning--K & JT use quite a bit, but I think you can get by w/ less cause the bacon is salty already.)

Move the combined ingredients to a casserole dish (really no need in spraying the dish cause there's already so much b.grease AND butter!!!) and spread lots of shredded cheese on top. Cover with aluminum foil (I do spray the underside of the foil so it doesn't stick to the cheese) and bake for 30-40 minutes until cheese is melted down into the potatoes. Remove foil & bake for another 10-15 minutes until the cheese & pots get a little crusty around the edge of the dish.

There you have it! Enjoy! We discovered that a pat of sour cream is delish on top of a serving.

This recipe is from a wonderful Cook named LouAnn Cox, Thanks LouAnn can't wait to give them a try.