Dulce de Leche Bread Pudding
Made with challah bread and farm-fresh eggs, this easy-to-assemble dessert always wows.
Ingredients:
1 loaf stale challah bread, cut into 1-inch cubes
1 cup heavy cream
1 cup whole milk
¼ cup granulated sugar
¼ cup light brown sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons unsalted butter, melted
For the Dulce de Leche sauce:
1 cup Dulce de Leche, store-bought or homemade
¼ cup milk
Method:
1. Preheat the oven to 350°. Place the bread pieces in a large bowl. In a separate bowl, whisk the heavy cream, milk, both sugars, eggs and the vanilla until well combined. Pour the mixture over the bread and let it sit for about 10 minutes, or until the bread soaks up all the mixture.
2. Coat the bottom of an 8-inch square baking pan with the melted butter making sure to cover the sides of the pan as well. Spoon the bread mixture into the pan and spread into a single layer. Place it in the oven and bake for about 35-40 minutes, or until the bread pudding has set and the edges are golden brown. Remove from the oven and let it cool on a wire rack.
3. To make the dulce de leche sauce: Place dulce de leche in a small bowl and warm in the microwave for about 30 seconds. Add milk and mix well, until smooth. Stir in more milk if necessary to thin it out until you achieve the desired consistency.
4. Drizzle half of the dulce the leche over the bread pudding. Cut the bread pudding into squares to serve. Drizzle a bit more dulce de leche if you’d like and top with vanilla ice cream, if desired.
Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Ingredients:
4 cups sliced peaches
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
½ cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 cup milk
1 tablespoon baking powder
Pinch of salt
Method:
1. Melt butter in a 13-by-9-inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
2. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon or nutmeg, if desired.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
Ingredients
4 large ripe (but not overly soft) peaches, halved and pits removed
2 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoons melted butter
2 ounces mascarpone or cream cheese
¼ cup powdered sugar
¼ teaspoon vanilla
2-3 teaspoons grapeseed oil (or other neutral tasting oil)
Handful of pistachios, lightly crushed
Method:
1. In a small bowl, whisk together vinegar, sugar and melted butter. Set aside. In another small bowl, combine mascarpone (or cream) cheese, powdered sugar and vanilla and beat with a hand mixer on medium speed until light and fluffy. Set aside.
2. Preheat grill over medium low heat. Gently brush each peach half with oil and place it flesh side down on the grill. Cook for 2-3 minutes. Use tongs to carefully rotate peaches a quarter turn and cook for another 1-2 minutes until the peaches are slightly softened and have grill marks. Remove and cool slightly.
3. When ready to serve, drizzle balsamic mixture over peaches and spoon a small scoop of cheese mixture into the hollow of each peach. Sprinkle with crushed pistachios.
Variations: Once you master the art of grilling peaches, the sky’s the limit! They are also wonderful topped with vanilla ice cream or Greek yogurt and a drizzle of honey.
Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!
Ingredients:
For the topping:
½ stick (¼ cup) cold unsalted butter, cut into small pieces
½ cup sugar
⅓ cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon nutmeg
For the batter:
1½ sticks (¾ cup) unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon baking powder
1⅓ cups all-purpose flour
½ teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges
Method:
1. Make the topping: In a small bowl, blend together the butter, sugar, flour, cinnamon and nutmeg until the mixture resembles coarse meal; chill the topping while making the batter.
2. Make the batter: In a small bowl with an electric mixer or a stand mixer, cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
3. Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350° oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream or ice cream.
