Nikki Loves Food – Food Blog for Foodies NY


Rum Raisin Bread Pudding with Caramel Sauce Recipe

Rum Raisin Bread Pudding with Caramel Sauce

 2 boxes of golden raisins (2 lbs)
6 cups of milk
4 cups of heavy cream
16 eggs (beaten)
6 long loaves of bread (around 11 oz. each, cubed/no crust)
2 tablespoons vanilla extract
3 cups of sugar
2 cups of light rum
Graham cracker crumbs

 

Preheat the oven to 350°.

 Hydrate raisins in hot water for 10 minutes until softened.

 Remove crust from bread and cut into cubes.  Place in a large bowl.

 Combine milk, cream, raisins, vanilla and 1 cup of sugar in a saucepan and bring to a boil.

 In a separate bowl whish together eggs, 2 cups of sugar and rum.

 Pour milk mixture over the bread and mix until soft.  Next combine the bread with the egg mixture.

 Butter a hotel pan with unsalted butter and sprinkle with graham cracker crumbs.  Fill pan with bread mixture and top with more graham cracker crumbs.  Bake in over for 1 hour or until toothpick inserted comes out clean.

 

Caramel Sauce
 1 cup sugar
3 oz. butter (cut into pieces)
2 cups heavy cream

 **Cook sugar in a small saucepan until melted and all sugar is dissolved.  Around 10 minutes.

 Boil heavy cream in a separate saucepan.

 Once sugar is melted into a thick tan syrup remove from heat and add butter pieces.  Next pour in hot heavy cream.  Put back on the stovetop and cook for 5 more minutes.  Remove from heat and let cool.  Sauce will thicken upon cooling.

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Zabaglione Caldo con Fragole
March 24, 2011, 5:09 pm
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Hot Zabaglione with Strawberries, Serves 2

 

2 egg yolks

4 tbsp. sugar

1/2 cup white wine

1/2 cup marsala wine

fresh strawberries

Whisk all ingredients, except strawberries, in double boiler over medium/high heat until you have a smooth consistency.

Wash, hull and slice strawberries (or any other berry) and place in goblet.

Spoon hot zabaglione over strawberries.

Variation: You can make cold Zabaglione by letting the hot Zabaglione cool off, then whip some heavy cream and fold the Zabaglione into the cream and now you will have cold Zabaglione.



Crepes With Nutella Recipe
March 13, 2011, 12:03 pm
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Crepes With Nutella

Makes 12 crepes

5 eggs
¼ cup powdered sugar
Pinch of salt
½ oz. sweet butter (melted)
1 cup flour
1 ½ cup milk
Container of Nutella

1. In a bowl mix together eggs, sugar, salt and melted butter.  Then add flour and then milk. (If making a savory dish, omit the powdered sugar.)

2. Strain the mix through a sieve. Take a 9-inch non-stick pan. Warm the pan and brush with butter.

3. Scoop the liquid around the pan until it forms a thin layer. With a spatula flip the crepe to cook on both sides for a few seconds. When they are nice and golden place them to the side.

4. Let the crepes cool off. Add 1 tsp of Nutella in the middle of each crepe. Fold the crepes in a triangle or however you prefer. Place the crepes into a 350 degree oven for 2 minutes.

5. To serve place butter and powdered sugar on top.