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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Bread Pudding: * 5 slices of white bread cut into pieces * 4 cups rhubarb, diced * 5 eggs * 1 1/2 cup sugar * 1/2 c half & half * 1/4 c butter or margarine * touch of nutmeg or cinnamon Lemon Sauce: * ½ c sugar * 1 T cornstarch * 2 T butter or margarine * 1 ½ t lemon juice, (fresh squeezed is great, but bottled also is fine) * Few grains of nutmeg * 1-cup water Instructions: Bread Pudding: Put bread and rhubarb into a greased 9 x 9 glass pan. Blend eggs, sugar, cream, butter and spices in blender until smooth. Pour over bread and rhubarb. Place glass pan in another pan with water so water comes up about 1” on outside of 9 x 9 pan. Bake about 45 – 60 minutes until done. Knife inserted near center should come out clean. About half way through baking time stir bread and rhubarb in pan bringing outside to center and center to outside to insure even baking. Serve warm with lemon sauce, cream or ice cream Lemon Sauce: Mix sugar and cornstarch. Add water gradually, stirring constantly. Boil 5 minutes. Remove from heat. Add butter, lemon juice and nutmeg. Serve warm over rhubarb bread pudding. |
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