RECIPE: WHITE CHOCOLATE ALMOND BREAD PUDDING

One of my favorite flavor combinations; white chocolate and almond pair so well together. You can substitute chocolate and pecans or any flavors you like with this custard. The key to decadent bread pudding is to make sure the bread is suspended in the custard and to bake it in a covered water bath so that it helps keep the pudding moist.

White Chocolate Almond Bread Pudding is easy and always a hit!

WHITE CHOCOLATE ALMOND BREAD PUDDING

INGREDIENTS

8 eggs, beaten

1 cup dark brown sugar

1 ¼ cups granulated sugar

4 cups heavy cream

1 ½ pounds bread cubed and lightly toasted

1 cup (8 ounces) white chocolate, chopped

Pinch kosher salt

1 tablespoon vanilla

½ teaspoon Amaretto or almond extract

1tablespoon ground cinnamon

Pinch nutmeg

1 ½ cups sliced toasted almonds

 INSTRUCTIONS

For the custard: Mix all together except the almonds.  Push the cubed bread down into the mixture. It should be light on bread, heavy on custard. Let it sit as long as possible before you bake; even overnight is okay. Before baking, pull a piece of the bread apart to see if it is soaked through.

To Assemble: Use heatproof ramekins. The bread should be suspended in the custard, not dry. Start with a layer of nuts on the bottom. Using your hand, pick up the bread from the custard and add that next. Continue to layer the nuts and bread and pour custard over the top, filling about ¾ full.

To bake: Preheat oven to 300 degrees F. Use a water bath to cook the puddings so they don’t dry out. Fill a pitcher with warm water. Put the ramekins in pan with high sides. Fill the pan ½ full with the warm water but take care not to get water into the ramekins.

Cover the pan with 3 layers of plastic wrap. Don’t use foil. You need to be able to see the ramekins. If you lift it, you will remove the steam. Bake at 300 for 30-35 minutes.

Serve warm. Pour over some heavy cream flavored with a bit of Amaretto if you want or shave some white chocolate over the top. Delicious. 

RECIPE: PUFF PASTRY NAPOLEONS ARE PERFECT FOR A PARTY!

Napoleons are one of those desserts that look so fancy and elegant but are as simple as they can possibly be. Perfect for any party or special occasion, you use puff pastry from the store to create these little masterpieces. You can cut them to the size you want; small for  bite size or larger for a full dessert portion at the end of a dinner party.

Make beautiful pastry shoppe quality Napoleons with store bought puff pastry from the freezer section!

STRAWBERRY NAPOLEONS

INGREDIENTS

2 cups fresh or frozen strawberries

1 T. granulated sugar

2 T. Grand Marnier (optional)

1 cup whipping cream

1 cup marscapone cheese

1 T. vanilla

3 T + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

flour

INSTRUCTIONS

Preheat oven to 400. Line a baking sheet with parchment paper.  

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the Marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with flour. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.

RECIPE: PUFF PASTRY PALMIERS ARE BETTER THAN THE BAKERY!

Who doesn't love those crispy little "elephant ear" cookies you find at the bakery? I am in love with them. But you don't have to go to the bakery anymore. These are so easy and even more delicious when you make them with puff pastry.

Store bought puff pastry, found in the freezer section of the store, will become your best friend once you discover its many uses! No need to go to the bakery for Palmiers, now you can make them at home!

PUFF PASTRY PALMIERS

INGREDIENTS

1 egg

1 T water

1/3 cup granulated sugar

1/8 cup raw sugar

1 t. ground cinnamon

1 box puff pastry, thawed according to package directions but not thawed completely or it will be too difficult to handle

 All-purpose flour

INSTRUCTIONS

Prepare a sheet pan by lining it with parchment paper. Preheat the oven to 400 degrees.

Mix the two sugars together in a small bowl.

Make an egg wash by beating the egg with the water. Set aside.

Lightly dust the work surface and a rolling pin with flour.  Sprinkle the work surface with 2 tablespoons of the sugar mixture.

Open the first sheet of pastry and unfold it on top of the flour and sugar.

Add the cinnamon to the sugar. Sprinkle about half on top of the puff pastry. Use the rolling pin to lightly roll to press the sugar into the pastry.

Working with the short side of the pastry, fold the top towards the center. Repeat with the bottom of the pastry but leave a 1/4 inch of space in the center.

Sprinkle with more of the sugar and gently roll it into the pastry. Fold the top over the bottom. You will have a 4-layer narrow rectangle. Brush all of the seams with the egg wash.

Using a sharp knife, slice into 3/4" strips. Brush the edges with the egg wash. Place the strips 2" apart, cut side down on the prepared baking sheet. Sprinkle the tops with the remaining sugar.

Bake for 12 minutes or until golden brown. Remove to a cooling rack.