djwtwo has added a photo to the pool:
Fancy desserts are all well and good, but I like a good homey dish like a good bread pudding, too.
As with the cheesecake, I was shooting to take advantage of the light in my dining room. Natural window light on the left, with a white reflector right to fill a bit.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/4s @ ƒ/4.8, ISO100. Color finishing and cropping in Aperture.
Ingredients
4 c. stale Portuguese sweet bread, cut into cubes and dried in a warm oven
15 oz. pumpkin puree
2 c. milk
4 eggs
1 c. light brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
2 tbl. bourbon
butter
6 oz. white chocolate (I used chunks chopped from a bar)
1/2 c. slivered almonds
Directions
Preheat your oven to 350°F.
Butter the bottom and sides of a 2 qt. casserole (or a 9"x13" pan).
Combine the pumpkin puree, milk, sugar eggs, brown sugar, spices, and bourbon, and whisk to combine. Fold in the bread cubes, white chocolate, and all but 1 tbl. of the slivered almonds, and put into the casserole. Let sit for 15-20 minutes to allow the bread time to absorb the liquid.
Bake 40-45 minutes, until set. About 10 minutes before done baking, sprinkle on the reserved almonds.
I served this with some salted duck fat caramel sauce.
If you can’t find Portuguese Sweet Bread, a good challah works well, although you might want to up the sugar quantity by another 1/4 c. or so.
via Recipes to Share Pool http://www.flickr.com/photos/djwtwo/15707641438/in/pool-34955636712@N01
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