Desserts

Strawberry Mascarpone Bread Pudding

Strawberry Mascarpone Bread Pudding
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Ingredients
  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
Instructions
  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.
Cooks Recipes http://recipe.cookswarehouse.com/

Homemade Grilled Peach Ice Cream

Homemade Grilled Peach Ice Cream
Three of my favorite things about summer: peaches, ice cream and grilling outdoors.
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Ingredients
  1. 2 cups whole milk
  2. 1 ¾ cups sugar
  3. ½ teaspoon kosher salt
  4. 2 cups half and half
  5. 1 tablespoon vanilla extract
  6. 4 cups whipping cream
  7. 8 – 10 fresh peaches
Instructions
  1. Preheat charcoal grill to medium high-heat.
  2. Cut peaches in half and remove pit.
  3. Place peaches cut side down on grill grate and cook until soft and slightly charred, 5 – 10 minutes
  4. Remove and set aside to cool
  5. Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate a minimum of 30 minutes, preferably 2 hours or longer.
  6. Peel peaches and cut into small pieces – yield should be approx. 4 cups. Place in bowl, cover and refrigerate.
  7. Add peaches to chilled ice cream mixture (include any accumulated juices)
  8. Freeze according to directions for your ice cream maker.
Notes
  1. Yield: 4 quarts
Cooks Recipes http://recipe.cookswarehouse.com/

Red, White, and Blue Pops by Vitamix

Red, White, and Blue Pops by Vitamix
Yields 10
With a strawberry-banana top, a blueberry-grape bottom, and a vanilla yogurt middle, these patriotic frozen treats are fun to make and even more fun to eat.
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Ingredients
  1. 1 cup (140 g) frozen strawberries
  2. ½ cup (120 ml) water
  3. ½ banana, peeled
  4. 2 cups (265 g) vanilla nonfat frozen yogurt
  5. 1 cup (170 g) red grapes
  6. 1 cup (145 g) frozen blueberries
Instructions
  1. First Layer: Place strawberries, water, and banana into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 30 seconds. Using a teaspoon, fill each popsicle maker 1/3 full.
  5. Second Layer: Using a teaspoon, layer yogurt over the strawberry banana layer.
  6. Third Layer: Place grapes and blueberries into the Vitamix container and secure lid.
  7. Select Variable 1.
  8. Turn machine on and slowly increase speed to Variable 10, then to High.
  9. Blend for 30 seconds. Using a teaspoon, fill each popsicle maker slightly below full.
  10. Freeze for 6 hours or until solid.
Cooks Recipes http://recipe.cookswarehouse.com/