Chocolate Chip Bread Pudding

This will become a favourite at home, my husband is still asking for more!

2 Cups of Milk
4 eggs, separated
1 cup of brown sugar
1/2 teaspoon of Vanilla extract
5 1/2 cups of white bread, cut in small cubes (I used Italian bread)
1/2 cup of chocolate chips (I used dark, as always)

Preheat the oven at 350 F or 180 C
Butter a soufflé mold and sprinkle with sugar

In a bowl, mix the milk, egg yolks, brown sugar and vanilla. Add the bread and the chocolate chips and set aside.

In another bowl, beat the egg whites until you get firms peaks. Incorporate that in the bread mixture by folding gently.

Bake in the center of the oven for about an hour.

I served mine warm, with a berry coulis. Enjoy!

PBJ and banana bread pudding

Once more I wanted to use a product Scott brought me back from Newfoundland in another recipe then what it was intended to and I also promised the hubby some bread pudding. I have never liked bread pudding... till now!

PBJ and banana Bread Pudding

4-5 Cups of bread (I used Purity hard bread, hard to find outside Newfoundland but any bread will do) cut in pieces of about 1 inches each
4 cups of milk
1/4 cup of butter
1/2 cup of sugar
4 eggs
1 teaspoon of Vanilla
1/2 cup of strawberries
1 banana
1/2 of peanut butter chips

Preheat the oven to 350
Butter a 8x10 dish and put the bread in it. Add the strawberries and bananas
Beat the eggs and add the sugar while beating.
In a medium pot, heat milk, butter and vanilla, don't boil.
Pour milk mixture on the bread and fruits and add peanut butter chips.
Bake until the center is bake, about 45-60 minutes.

Neapolitan Cupcakes

When I was a child, Mum would buy Neapolitan ice cream and being the chocolate lover that I am, even back then, I would eat the chocolate part and leave the vanilla and strawberry in the box. Yes I did get yelled at a lot for that but I never stopped.

Well on these cupcakes, I didn't leave anything behind! (Even the leftover pudding didn't last long!)

Neapolitan Cupcakes

Vanilla Cupcakes:

3 eggs
1 cup of softened butter
1 cup of sugar
1/2 cup of milk
1 1/2 cup of flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract

Preheat the oven at 325.

In a bowl, beat the eggs, add the butter and sugar then mix until a light and smooth texture. Add the milk, flour, baking powder and the vanilla. Mix for about 2 minutes until it's creamy.

Bake for about 18 to 20 minutes.

Let it cool down completely.

In the meantime, prepare filling and icing.


Filling:

For the filling I used Jell-o chocolate pudding. After following the instruction on the box, I poured it in a pastry bag and put it in the fridge to cool.

Strawberry Icing:

1 Cup of softened butter
1 Cup of powder sugar
1 Shirriff Strawberry Mousse

Cream everything together.


Cut a a hole in the middle of the cupcake and fill it with Pudding and then cover with icing and decorate as you wish.








As my hubby said, mine looks like boobies...




I also melted a bit of chocolate in a small plastic bag, cut a tiny hole and drew hearts on a wax paper. Once the chocolate was hard I was able to remove it from the paper and put it on the cupcakes.

Bon appetit!