Strawberry Mascarpone Bread Pudding

Strawberry Mascarpone Bread Pudding
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  1. 1 loaf brioche or challah bread
  2. 1 tablespon butter
  3. 5 eggs
  4. 2 egg yolks
  5. 1/4 cup light brown sugar
  6. 1/2 teaspoon salt
  7. 3 cups whole milk
  8. 1/4 teaspoon vanilla extract
  9. 1 cup mascarpone cheese
  10. 1 cup Bonne Maman Strawberry Preserves
  1. Preheat oven to 375 F. Tear bread into large chunks and arrange in a single layer on a sheet pan. Bake in the oven while it preheats. The bread should not brown, but just dry slightly. Butter the inside of a Le Creuset Heritage Oval Casserole dish.
  2. In a large bowl, whisk together whole eggs, yolks, brown sugar, salt, milk and vanilla. In the Le Creuset Heritage Oval Casserole dish, arrange 1/3 of bread as the bottom layer, then top with spoonfuls of mascarpone and strawberry preserves. Repeat twice more, then pour the custard mixture over the bread. Lightly shake the dish and gently press on the bread with a spatula or spoon so it can absorb the custard. Cover and let rest 15 minutes
  3. Bake covered for 30 minutes. Remove the lid and rotate the dish, then continue baking 20 to 25 minutes, until the bread pudding is puffed and golden, and the custard is set.
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Irish Dill Soda Bread

Soda Bread
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  1. 4 cups all-purpose flour
  2. 4 tablespoons white sugar
  3. 1 teaspoon baking soda
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1 cup of butter
  7. 1 1/4 cup of whole buttermilk
  8. 1 large egg
  9. 1/8 cup of fresh dill
  1. Preheat oven to 375 degrees. Lightly grease a loaf pan.
  2. Mix together flour, sugar, baking soda, baking powder, dill, salt and 1/2 cup of butter. Stir in 1 cup of whole buttermilk and the egg. Put dough on lightly floured surface and knead slightly. Place dough into a loaf pan.
  3. In a small bowl, combine 1/2 cup of melted butter with 1/4 cup of whole buttermilk; brush the dough with this mixture.
  4. Bake for around 40 to 50 minutes, stopping every 15 min to brush the top of the bread with the melted butter/whole milk mixture.
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Buckwheat, Spelt & Apple Cake

Buckwheat, Spelt & Apple Cake
Serves 8
Using buckwheat, spelt, and applesauce give this tasty treat a healthy spin!
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  1. 1 3/4 cups spelt flakes
  2. 4 teaspoons baking powder
  3. 3/4 cup bakers, sugar
  4. 1 cup raw buckwheat
  5. 2 eggs
  6. 2/3 cup reduced fat, milk
  7. 1 teaspoon vanilla extract
  8. 1/3 cup applesauce
  9. 1/2 cup macadamia nut oil
  10. 2 apples , peeled, cored, thinly sliced
  11. 1 tablespoon apricot jam, warmed
  12. vanilla ice cream, to serve
  1. Preheat oven to 350°F. Grease and line base of an 8” cake pan.
  2. Place spelt flakes into blender jug and secure lid. Dial to MILL. Process for 1 minute or until finely ground. Transfer to a medium sized bowl with baking powder and sugar.
  3. Place buckwheat into blender jug and secure lid. Dial to MILL. Process for 1 minute or until finely ground. Add to the spelt mixture. Stir to combine.
  4. Place eggs, milk, vanilla, apple sauce and oil into blender jug and secure lid. Press PULSE. Pulse for 4 times or until well blended, then press PAUSE.
  5. Add buckwheat flour mixture and secure lid. Press PAUSE again and allow to pulse for six to seven times or until ingredients are just combined using the spatula to scrape down the sides of the jug. Spoon into prepared pan. Top with sliced apple. Bake for 45 minutes or until golden and a skewer inserted in the center comes out clean. Stand in pan for 5 minutes. Turn out and transfer to a wire rack. Brush top of cake with jam while cake is still hot. Set aside until cooled completely. Serve with vanilla ice cream.
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