For Joel... Dark and White Chocolate Bread Pudding with Vanilla Cream Sauce

This post is for my wonderful brother-in-law, who requested that the recipe be made available to his wife immediately. Sorry it took so long, Joel. I'm posting the tame version with the vanilla cream sauce which I served at Christmas for the fam. Email me if you want the naughty version with the Irish Cream :)

Dark and White Chocolate Bread Pudding with Vanilla Cream Sauce

Ingredients

Sauce

• 2 cups whipping cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 2 teaspoons cornstarch
• 2 teaspoons water

Bread pudding

• 14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 ounces imported white chocolate, chopped
• 4 large eggs
• 1/2 cup plus 4 tablespoons sugar
• 2 teaspoons vanilla extract
• 2 cups whipping cream
• 1/2 cup whole milk

For sauce:
Bring cream, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons cold water in small bowl with fingertips to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

For bread pudding:
Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.

Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.

Drizzle bread pudding with sauce and serve warm.

It's A Leftovers Miracle!!!!

So, last week I started panicking because I realized I had a bunch of stuff in the fridge I needed to either use up specifically some chicken breasts I had baked to have on hand for cutting up in salads and stuff. I had been craving Mexican food, but have also trying to watch calories and fat and stuff. This dish is what came out of my efforts to use up my leftovers, watch my calorie intake, satiate my Mexican food craving, and feed my body. Super Easy. Super Fast. Super Delish. Also, they are great heated up in the microwave the day after. Enjoy!

Bell Peppers Stuffed with Chicken and Cheese

* 2 Large Bell or Poblano Peppers
* 3/4 Cup Fat Free Plain Greek Yogurt (I like the Fage 0%)
* 1 Large Prepared Chicken Breast (baked and diced or cubed and pan fried)
* 1/4 Cup Reduced Fat Cheese
* 1 Large Tomato, diced
* Cumin
* Chili Powder
* Garlic Salt
* Cayenne Pepper
* Ancho Chili Powder

Preheat oven to 400F. Slice the tops off of the peppers and remove the seeds and ribs, being careful to keep the sides walls of the pepper intact. Mix yogurt, chicken, cheese, and tomato in a bowl until well combined. Season to taste using cumin, chili powder, garlic salt, cayenne pepper, and ancho chili powder (I like to go heavy on the cumin and chili powder then use the others for just a little kick.) Spoon mixture into cavity of peppers until it reaches the top but is not overflowing. Use pepper tops like little lifts to prop peppers up slightly so mixture will not run out while baking. Bake 25 mins. Roll peppers over to expose underside. Bake 25 more mins. Let sit 5-10 mins before serving.

* As the recipe stands, these peppers are under 300 calories a piece. Other variations might include things like black beans, avocado, corn, onions, sauteed garlic, or cilantro. Alternatively you could also use brown rice in the stuffing or serve the peppers over a bed of rice. Use your imagination...and your leftovers! The best part is the yogurt tastes like sour cream, so you think you're being bad...but it's really fat free yogurt...so you're really not!

Sausage and Egg Casserole with Sun Dried Tomatoes

This is a casserole I made for some girls that I Visit Teach. It was a big hit and it's REALLY easy. I adapted the recipe from a Bon Apetit dish to include the bread and make it more like a casserole than a quiche. Enjoy!

Sausage and Egg Casserole with Sun Dried Tomatoes

• 1 pound spicy Italian sausage (I like the Jimmy Dean kind)
  
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 4 tablespoons chopped fresh parsley
• 1 loaf french bread, cut into cubes
  

• 8 large eggs
• 1 cup half and half
• 1 cup whipping cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt

Preheat oven to 375°F. Grease a 13x9x2-inch glass baking dish. Spread bread cubes evenly in dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. Toss gently to combine with bread. Add 1.5 cups cheese...toss gently again.

Whisk eggs, half and half, whipping cream, and salt in large bowl to blend well. Pour egg mixture over sausage and bread mixture in dish. Take care to make sure bread chunks are well coated and soaking in the egg and cream mixture. Let stand at least 30 mins in refrigerator.

Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown...about 30 minutes. Let stand 5 minutes before serving.

Katherine - Zucchini, Black Bean and Rice Skillet

This recipe is great. If you plan on having leftovers then don't put the cheese on the whole thing. Since I'm only me I always have leftovers. So I put it in a tortilla and put the cheese on top of that. You can also try adding a little more garlic for flavor. 

Total time is probably about 20 minutes


inGREDIENTS

• 1 tablespoon Oil 
• 1-1/2 cups quartered lengthwise, sliced zucchini 
• 1/2 cup diced green bell pepper 
• 1 can Whole Black Beans, drained, rinsed
• 1 can (Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant brown rice
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend 

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.