Dessert

Course: 
For the Pudding
  • 1 large loaf of French bread cut into cubes 6 cups in all
  • 2½ cups whole milk
  • 4 large eggs
  • 10 ounces white sugar (1¼ cups)
  • 1½ teaspoon cinnamon,
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 stick unsalted butter melted (4 ounces)
  • 1 cup (optional) pecans, walnuts, fruit cocktail, raisins, chocolate chips, white chocolate, dried fruit, bananas etc, or a mixture.

 

For the Hard Sauce

  • 3 tablespoons butter
  • 3 teaspoons vanilla extract
  • 1/2 cup sugar
  • 1/4 teaspoon nutmeg
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 ounce dark rum

New Orleans Bread Pudding with Hard Sauce

 

 New Orleans Style Bread Pudding with Rum Sauce

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Course: 
  • 2 cups old fashioned oats
  • 1 stick cold butter
  • 1 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 3 pints Louisiana blueberries
  • 1/8 cup black current liqueur (optional)
  • 1/4 cup sugar

Note: We really should call this Louisiana Blueberry Oatmeal Crisp because of the wonderful berries grown here.

Louisiana Blueberry Oatmeal Crisp

Blueberry Oatmeal Crisp

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Course: 
Pudding

  • 2 cups cooked rice (jasmine works well)
  • 2 cups whole milk
  • 1/2 cup dates, chopped
  • 2 eggs, large beaten
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • nutmeg, freshly grated
  • 1 vanilla bean split

Lemon Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest, grated
  • 2 tablespoons fresh lemon juice

Rice Pudding With Lemon Sauce

 Rice Pudding With Lemon Sauce

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Course: 
Crust

  • 1 large egg white
  • 1/4 cup granulated sugar
  • 1 1/2 cups ground Brazil nuts

Filling

  • 2 satsumas (tangerines or tangelos may be substituted)
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon orange liqueur e.g.Cointreau

Topping

  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon orange liqueur e.g. Cointreau

Satsuma Tart

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Course: 

Bread Pudding

  • 6 slices day old French or Italian Bread
  • 2 tablespoons plus 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 4 eggs
  • 2 cups milk
  • 2 tablespoons melted butter
  • 1/2 cup seedless raisins
  • 1 teaspoon vanilla extract

 

Rum Sauce

  • 2 cups milk
  • 1/2 stick butter
  • 1/2 cup sugar
  • 1 tablespoon nutmeg
  • 1 tablespoon vanilla extract
  • Rum to taste
  • 1 tablespoon oil
  • 2 tablespoon flour

Bread Pudding with Rum Sauce

Bread Pudding with Rum Sauce

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Course: 
  • 1 can (1lb 4-ounce) of crushed pineapple,in 100% pineapple juice, drained - reserve the juice OR 1 1lb 4-ounce can mandarin oranges
  • 2 small packages of instant pistachio pudding mix
  • 1 16-ounce tub non-dairy whipped topping, thawed OR 1 16-ounce contrainer small-curd cottage cheese
  • 2 cups miniature marshmallows
  • 1 cup chopped Louisisna pecans or walnuts, optional

Watergate Dessert Salad

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