Fall is the most beautiful of seasons. The colours of the trees, especially here in beautiful Cape Breton Island, are breath taking. With fall comes foods that warm the soul.
The last Sunday of October, I was joined by eleven great ladies and one awesome lad, to enjoy some wonderful Autumn foods. For dessert we made Cranberry Apple Bread Pudding. Nova Scotia Cortland apples and fresh cranberry's picked by myself and my darling three and half year old grand daughter! Pure joy! Mixed with some day old Italian bread, local free-range eggs and a few more ingredients, this combination of fruit and berry, was magical! Garnished with yogurt laced whipped cream, it was just what we needed to end off the fantastic meal.
I hope you try the recipe and enjoy it as much as I do!
Happy Cooking,
Natasha
Ingredients
3 large eggs
1 ¼ cups 2%
milk
1/3 cup brown
sugar
2 Tbsp. sugar
1 tsp. vanilla
extract
½ tsp cinnamon
¼ tsp salt
4 cups ½ inch
cubed day old Italian bread
½ cup finely
diced apple
½ cup fresh,
washed cranberries
1.
Preheat
oven to 350F. Grease a 12-muffin tin. Set aside.
2.
In
a large bowl, whisk eggs, milk, sugars, vanilla, cinnamon and salt.
3.
Stir
in cubed bread, apples and cranberries.
4.
Let
sit about 10-15 minutes.
5.
Divide
mixture among 12-muffin tin. Place in preheated oven and back 20-30 minutes or
until a knife in the center comes out clean.
6.
Remove
from oven; let stand 5 minutes. Run a knife around the edges of cups and
carefully slide them out onto dessert plates. Serve warm.
** This can also be made in a 9 x 9 pan and baked for 40-50 minutes *
Yogurt
Cream Sauce
Ingredients
1 cup heavy
cream
1 ½ Tbsp. sugar
¾ cup full fat
plain yogurt
1 tsp vanilla
1.
Whip
the heavy cream with sugar until stiff peaks form.
2.
Fold
in Yogurt and vanilla.
3.
Serve
over warm bread pudding and garnish with few dashes of cinnamon
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