Tried a new recipe last night

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The latest issue of The Herb Companion magazine has several great recipes using lavender and last night I finally got to make one. It was a big hit with the whole family and I thought I'd post it here for everyone.

Lavender Bread Pudding

1 cup heavy cream or buttermilk
2 teaspoons fresh lavender buds
8 slices white bread, crusts trimmed
1/4 cup butter (at room temperature)
1/4 cup apricot jam or marmalade
1/4 cup seedless raisins (I think those golden raisins would be really nice in this recipe)
2 eggs
1/2 cup sugar
1/2 cup milk
2 teaspoons vanilla
1/4 cup powdered sugar
1/2 teaspoon dried lavender buds, crushed to a powder

In a small saucepan over medium heat, heat the cream until bubbles form around the outside of the pan. Remove from the heat and stir in the lavender; set aside to cool.

Grease an 8- by 10-inch baking dish and preheat the oven to 350°F. Butter the bread slices and spread with jam. Arrange four slices in the dish with butter and jam side up. Sprinkle raisins over the bread and top with the remaining bread slices.

In a medium bowl, beat the eggs and sugar until light and creamy. Whisk in the milk and vanilla; strain the cooled cream into the egg mixture and whisk to combine. Pour the egg mixture over the bread; let stand for about 15 minutes. Bake the pudding for 40 to 50 minutes, until set and browned on top.

In a small bowl, combine the crushed lavender buds and sugar; dust over the pudding. Serve pudding warm.

-- Bren (wayoutfarm@skybest.com), June 25, 2002

Answers

Pass me a serving please.....

:-)

Sounds great!

-- Cheryl in KS (klingonbunny@planetkc.com), June 25, 2002.


Bren, I LUV bread pudding! ! ! It is one of my favorite desserts. I'm going to try this. Haven't cooked BP for ages and ages. Probably due to the middle age spread below the waistline! Doesn't stop me from eating potato chips! Go figure.

-- Granny Hen (cluckin along@cs.com), June 28, 2002.

Granny, let me know how you like it. Sorry, Cheryl, Gilly and I polished off what little was left! If you don't try the whole recipe, you've got to try the powdered sugar part! It's incredible and would be great on pancakes or waffles, etc.

-- Bren (wayoutfarm@skybest.com), June 28, 2002.

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