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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Simple Bread Pudding With Two Sauces

I like to offer my guests choices when they come over for dinner - especially when I am entertaining individuals whom I don't know. Nothing is worse than being a guest and facing a dessert - or even multiple desserts - where you cannot enjoy any of the options. Unless of course you are the host or hostess scrambling for something that they can enjoy. Because of that you will notice that all of my menus on this site have several different options for dessert and other courses. Some individuals pick and choose and serve just one of them, but when I am entertaining I always opt for a variety of dessert options (and in addition to what shows up on the menu I also offer cookies, fruit, and a variety of regular, low fat, and sugar free ice cream or other frozen treats just in case.) For this dessert, four tasty options are offered without much fuss for the cook. The bread pudding is good plain, with one sauce or the other, or even with both sauces combined. Yum! Ice cream, whipped cream, or even thickened un-whipped cream also make excellent accompaniments to this easy dessert. I make both the sauces and the bread pudding a day in advance and store them in the refrigerator and reheat them in the microwave before serving.

Bread Pudding

1 large loaf day-old French bread torn into cubes (about 8 cups)
3 eggs
1 1/2 cups milk
1/3 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
Dash salt
3 tablespoons brown sugar
Additional cinnamon

Preheat the oven to 325 degrees and heavily grease a 9X9 square baking pan. Spread the bread cubes evenly in the pan. Beat the eggs, milk, sugar, vanilla, cinnamon, and salt in a medium bowl until well blended. Pour the mixture over the bread cubes. Sprinkle the brown sugar and additional cinnamon on top of the pudding. Bake uncovered for 50-60 minutes, or until golden brown. While the pudding is cooking, prepare the two sauces. Serve warm with the two sauces on the side.

Cran-Raspberry Sauce

10 ounces frozen raspberries in syrup, thawed
1 teaspoon cornstarch
1/2 cup sugar
1 teaspoon vanilla
1 cup cranberries

Drain the raspberries well over a saucepan, catching the syrup in a saucepan. Whisk in the cornstarch and sugar and mix until smooth. Cook over medium heat, stirring frequently until the mixture is thickened. Add the cranberries, reduce the heat to medium-low, and simmer for about 3-4 minutes or until the cranberries are tender. Add the raspberries and cook until heated through. Serve warm, at room temperature, or chilled.

Double Chocolate Sauce

8 ounces German chocolate
2 ounces unsweetened chocolate
1/2 cup sugar
3/4 cup half-and-half, divided
1 teaspoon vanilla

In the top of a double boiler over boiling water, melt the chocolate, sugar, and 1/4 cup half-and-half. Cook, whisking constantly, until melted and smooth. Remove from the heat and beat in the rest of the half-and-half and vanilla. Serve warm or at room temperature.

Makes 8 servings.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour, 15 minutes





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