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.
Summer Brunch Recipes
Locally-grown blueberries, heirloom tomatoes and summer squash: This week’s brunch-themed box is packed with some of the season’s all-time best produce, served up alongside such morning time favorites as Skagit River Ranch’s breakfast sausages, freshly-baked cinnamon-raisin bread, locally-roasted coffee and eggs from our heritage breed hens. Also accented by salad-ready escarole greens, soft amaretti cookies, living Genovese basil, sugar snap peas, orange carrots, Persian cucumbers, and much more, this lineup will have your day off to a great start. Enjoy!
Here are a few recipe ideas for the week:
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!
Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!
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.
