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I love to read-especially old books-and when its cold, and the fire is on, I love to curl up on the couch, with a good book (if I have the time-which isn’t often unless my kids are napping haha). Some of the best sounding dishes come out of the pages of old books. When I read Jane Austen novels, I think about the more romantic time period-when people actually changed outfits and dressed up for every meal-when fancy dishes were served at dinners. Some dishes are still common today, while other dishes have become almost extint (and some should be extinct!). While it is cold outside, and I am in a cozy, romantic mood-I decided to use my leftover angel food cake (from the Angel Baked French Toast recipe I made the other day) as a base for a modern take on an old fashioned English bread Pudding with Key Lime Ginger sauce drizzled over the top. Traditional bread puddings call for golden raisins, but you can substitute regular raisins if you prefer. This is a delightful recipe to enjoy with tea for a winter snack, or after dinner for dessert. Bon Apetit!

INGREDIENTS:

Angel Food Cake (Sliced-toasted briefly in the oven, and cut into bite size pieces)

Raisins

English toffee bits

Pecan pieces (optional)

  • 2 eggs
  • 3/4 cup milk-warmed in the microwave
  • 2 t. cinnamon
  • 1/2 t. orange peel
  • 1/2 t. salt
  • 1 t. vanilla extract
  • 1/2 t. ground nutmeg
  • 1/2 stick butter/margarine melted
  • 1/4 cup brown sugar

Heat oven to 350 degrees

 

I chose to use muffin tins & liners, but if you are using a baking dish, spray with cooking spray.

Toast slices of cake in the oven for a few minutes-keep a close watch on them to make sure they don't burn

Cut cake into bite size chunks

Blend all of the batter mix together for 2 minutes.

Arrange cake peices in the bottom of the pan/dish or muffin tins. Sprinkle toffee bits, raisins, and pecan peices over the cake.

Pour batter over top 2/3 of the way full-covering cake peices.

Bake for 20-25 minutes (if using muffin tins) or 30-40 minutes for a baking dish (check for doneness using a toothpick)

Cool, slightly and then serve with Key Lime Ginger sauce-below.

 

Key Lime Ginger Sauce

1/2 cup milk

3-4 T butter/margarine

1/2 cup white sugar

pinch of kosher salt

1 T. flour

1 t. vanilla extract

2 T key lime juice

1 t. grated lemon zest

1/4 t. ground nutmeg powder

1/4 t. ground ginger

On medium heat, whisk together, sugar, salt, nutmeg and flour in a small sauce pan. Add butter and stir until melted. Pour in milk and stir till heated. Add key lime juice, ginger, vanilla, lemon zest, and nutmeg powder. Whisk constantly while cooking. Cook until sauce thickens, and remove from heat. Serve warm, over bread pudding.

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