Some desserts are actually breakfast in disguise

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It’s September, my favorite month ever! I love fall. So even though the days start getting shorter again and that’s kind of a bummer, I do love the lead up to fall…. and boots! and scarves! and apples! and pumpkin!

But… before we get there! It’s still arguably berry season, and I see no reason to end that prematurely unless I have to (which I don’t!). Which means… raspberries! Which pair oh so well with hazelnuts and dark chocolate. And then…

BREAD.

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Because, sometimes you just need some bread pudding. Besides that, I am spoiled to live near Acme Baking, which makes some of the best bread around: all the more reason to get on the bread pudding train. Furthermore, bread pudding is one of those glorious things that only gets better and better the longer it sits, which means breakfast this morning was FANTASTIC. Eggs & cholula + kale + bread pudding? Sign me up. Oh. And obviously caramel. Because bread pudding should ALWAYS have a sauce, no matter if you eat it with ice cream anyway (also recommended; talenti coconut gelato was a spot-on choice). Enter the five second blender caramel with heavy hazelnut overtones… and so full of good things it’s practically a health food. Don’t get me started ;)

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Apologies for the lack of pictures; bread pudding isn’t the most photogenic of all the desserts and also it pretty much got annihilated before I could get in there with a camera for some in situ shots of plated dessert… Sorry not sorry.

Happy September, enjoy the beautiful days of Indian summer!

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Hazelnut, Dark Chocolate & Raspberry Bread Pudding with Hazelnut Caramel

This is neither gluten free, vegan, or paleo. Sorry not sorry! Sometimes, you just need some bread. It is, however, dairy free and refined sugar free. It is also extremely easy to throw together, using whatever you have on hand. Yield: one 9 by 9 pan. Like many things I’ve made lately, this does double duty as breakfast and is even better the next day, so the serving sizes are contingent on how hungry you happen to be… A Wait are those Cookies original!

Bread Pudding:

  • 1 loaf of (stale!*) bread, cubed (I used Acme Pain au Levain)
  • 5 eggs
  • 1 c coconut milk (mine happened to be light; use whatever you like)
  • 1/2 c pure maple syrup
  • 1 runneth-over shot of Fra Angelico
  • 2 tsp vanilla extract
  • 1 tsp sea salt
  • 1/3 c roasted hazelnuts, roughly chopped
  • 1/3 c extra dark chocolate chips
  • 1 c fresh raspberries (frozen is fine; thaw and drain first!)

Caramel:

  • 1/3 c roasted unsalted almond butter
  • 1/3 c maple syrup
  • 1/4 c coconut oil, melted
  • 2 tsp vanilla
  • 3 tbsp Fra Angelico
  • scant 1/4 tsp sea salt

* You can either cube it ahead of time and let it sit out, like I did, or slice and toast in the oven to stale it day of, if you’re short on time

You can make the caramel ahead of time, or while the pudding is baking (it comes together in about five seconds):

In a vitamix or a food processor, blend almond butter, maple, melted coconut oil, vanilla, Fra Anglico, and sea salt until smooth and incorporated. Adjust taste to suit your preferences!

Butter or use coconut oil to grease a 9 by 9 pan. Sprinkle coconut sugar over the inside of the pan if desired; this gives the bottom a little somethin’ extra…

Put the cubed bread into a large bowl. In a slightly smaller bowl, whisk together eggs, coconut milk, maple, Fra Angelica, vanilla, and sea salt. Pour this goodness over the bread cubes, using your hands to evenly distribute everything. Toss in hazelnuts, chocolate chips, and raspberries (reserve a few raspberries for topping if you’re feeling fancy). Let this sit for about a half hour so the bread can absorb the custard.

Preheat the oven to 350, and once the custard and bread have sat for a bit,┬ábake for 30-40 minutes, until there is no visible liquid at the bottom when you separate it with a fork (you don’t want it dry though, so just look for pooling liquid). Mine was perfect at 40 minutes. Let cool completely, then refrigerate if you’re like me and like cold bread pudding! Or serve warm, it’s awesome either way. Store leftovers in the fridge and eat them for breakfast — highly recommended.

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Cleverly Averted Cornbread Fail

no, this is not *just* cornbread...

Cornbread is a hot commodity in this house. Like, better eat it while you can, before it gets sucked down into someone’s stomach (perhaps the resident vacuum cleaner, Vati?!). And by this house, I mean home home! As in, not Salem. Someoneeeee is home for the holidays, hoorayyy! Time for hopefully epic holiday eating, which translates to epic holiday blog fodder. Everyone wins :]

Anyway. Where I was going with this whole cornbread biz. Last night, to accompany tree-decorating, we decided on chili and cornbread (Because one without the other is clearly sacrilege). Cornbread is the first thing I remember learning to make, so I have rather a fondness for it…and besides. It’s delicious. So I got busily to work on the cornbready goodness…measuring here, whisking there… and into the oven it went. Simple pimple, right?

So not.

Twenty minutes later, I took it out. There appeared to be a number of things wrong with it. It was brown. This is a crime. Cornbread should not be brown on the bottom. Lightly golden, yes. Brown? NO. Borderline burnt? Absolutely NOT. Strike one. Second. It didn’t SMELL like cornbread. Which is not necessarily a deal breaker, but tipped me off there might be something funky with this particular batch. Strike two. Thirdly. I tasted it.

EW.

Blandest, most boring cornbread everrrr. Apparently I left something out?! Because I’ve made this same recipe with the SAME ingredients before, and it was mega tasty. Oops. Strike mega-three. After mutti and vati also tasted it and we all decided that it was not a fit partner for chili, I decided to make another batch (different recipe—I was too irritated at the last one). I really didn’t want to compost the last batch though—it felt wasteful, and I’m obviously not one to throw out food. So instead… I had a brilliant (if I do say so) idea to make it into a sort of cornbread-bread pudding, like for a breakfasty type dish! Huzzah, for frugality! AND. I winged it. But it was super tasty—Vati the Vacuum (hehhe) had two slices for breakfast. It’s lightly sweet but not overly so, and nice and corny—tasty with a drizzly of maple syrup.

Besides, I was quite proud of neatly averting a cornbread crisis… with the creation of some awkward cornbread pudding!

Natural light! Hooorayy, California!

Awkward Cornbread Pudding

Adapted from… the jungle of my brain. Makes one 8 by 8 pan.

For the cornbread: I used a failed version (obviously), but I’m sure normal cornbread would work too, you might just want to reduce the sugar. Mine was originally sweetened with a scant 1/4 c honey. Use your favorite, and adjust sweetness to taste. For a dessertier bread pudding-type, I would use cornbread that is already on the sweet side.

  • 1 8 by 8 pan of cornbread, cut into 1/2″ chunks. Use mostly the soft middle, and some of the crust for texture
  • 2 eggs
  • 1.5 c 1% milk, or non-dairy sub of choice
  • a good slug of cinnamon
  • a few grinds of fresh nutmeg
  • brown sugar to taste (I used somewhere around a heaping tablespoon, perhaps a bit more)
  • 1-2 tsp turbinado sugar
mmm, maple

Preheat the oven to 350.

Place chunks of cornbread into a lightly greased 8 by 8 pan. In a separate bowl, whisk together eggs, milk, cinnamon, and nutmeg. Pour the liquid over the cornbread in the pan, making sure to even distribute it. Sprinkle your desired amount of brown sugar evenly over the surface of the cornbread, and then use a fork to turn it under, and completely saturate the cubes of bread in the milk mixture. Sprinkle turbinado over the top (creating a yummy crust-type thing). Bake for just about 25 minutes, until custard is set, and a tester comes out clean. You shouldn’t see too much really liquidy/mushy business in the pan, but it also shouldn’t be too dry (you don’t want dry custard, ewww). Keep in mind that it’ll set up a bit when it cools in the pan. Just about 25 minutes should do it.

Eat. Preferably for breakfast, with maple syrup. MMmmmm… And revel in your cleverly averted cornbread fail.

I apologize for the slight overexposure... I was way excited to have natural light in which to photograph. Thanks, Oregon. NOT.