Simple Desserts Always Include a Scoop of
Inventive flavors and presentations make meals more exciting. An unexpected combination of dish shapes can offer a new way to serve dessert while lounging al fresco. Our small oval platter is our "it" serving piece of the season and our snack bowls continue to be our workhorses for everyday small bites.
A dessert that many people find nostalgic because it's not often made, is a lovely bread pudding that can be made personal with any host of added flavors. Dried apricots, grated chocolate and orange zest, lemon zest, or bourbon are all lovely additions to this dessert. Add a spoonful of bread pudding to our single serving size snack bowl complimented by a scoop of ice cream and you have satisfied your sweet tooth without feeling gluttonous. For my bread pudding recipe I always use challah because of its sweetness and spongy texture and for a taste of the unexpected I sprinkle cacao bits on the top of the ice cream. Both add just the right bit of extra yum and texture.
Easy Bread PuddingIngredients
- Preheat oven to 350 degrees and butter a 2-quart baking dish (I prefer a stoneware dish so it looks pretty presented on the table, in case anyone wants to dig in for seconds!)
- Tear bread into half inch cubes that yields 4-5 cups, lightly packed.
- Whisk together in large bowl, eggs, sugar, vanilla, cinnamon, nutmeg, salt and milk.
- Pour mixture over the bread and press bread down to begin absorbing the mixture. Let stand for ½ hour. Continue pressing bread down occasionally to ensure it is absorbing the liquid.
- Bake for a little over an hour until the center is firm, the top of brown.