She’s A Keeper!

13 04 2011

Good Morning!

First things first. I went for a run this morning in the rain and had one of the best runs that I have had in a few weeks! I don’t know if it was the ravioli dinner that I ate last night or the excitement of running in the rain, but my legs were flying 🙂 I covered 5.25 miles in 42 minutes and ended up with an avg heart rate of 178! Such an awesome way to start the day!

Moving on.  Both Steph and I agree that having a foodie triathlon blog is a wonderful thing! We are SO glad we decided to make the plunge  in getting 321delish up and running and have been overwhelmed with the amount of support that we have gotten from all of you wonderful readers! More followers means more people reading our blog though (duh) which means that what we share with you is that much more important! We both love to create and recreate new and delicious recipes to share with you, but sometimes what happens in the kitchen, stays in the kitchen…like the time that I tried to recreate Kath’s Fiesta Flapjacks and ended up with a pile of mushy lumpy brown batterish type dough with soggy sausage, peppers and corn mixed in. Yeah…no pictures of that. It wasn’t pretty. Other times however, I create a Keeper! Like this baby!

That pan of deliciousness would be my newest creation:  Apple Cranberry Challah Bread Pudding. As you might recall, a few weeks ago, while Chris and I were entertaining ourselves by eating good food in St. Michaels, we got dessert to go after an extremely filling seafood dinner at The Bistro. After one bite, I knew I had to recreate…and so I did.

Apple Cranberry Bread Pudding (created with nothing other than my memory from dessert in St. Michaels)

What You Need:

  • 1 Loaf  (about 5 cups) of fresh whole wheat Challah bread ripped into small pieces
  • 2 large apples, sliced into larger pieces
  • 1/2 cup dried cranberries
  • 2 cups of 2% milk
  • 1 cups of brown sugar
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • dash of salt

What To Do:

  1. Preheat Oven to 375 degrees.
  2. Tear up your Challah Bread

  1. Slice up your two apples.

3. Combine your Challah, apples and dried cranberries in a large mixing bowl. Toss in your cinnamon, nutmeg and dash of salt.

4. Beat together eggs and vanilla extract and set aside.

5. On a LOW heat…stir together milk and brown sugar. Keep stirring or milk will stick to edges.

6. Turn off heat on stove and stir in egg mixture. Make sure to keep mixing to prevent eggs from beginning to cook.

7. Pour over bread/apple/cranberry mixture and GENTLY fold together.

8. Spray 8×4 inch baking pan with cooking spray and pour in mixture. Place baking pan inside of larger cooking pan (with sides) and pour about 1/2 inch water into bottom pan.

9. Bake for about 45 minutes or until knife is inserted and comes out clean.

Top with your favorite caramel sauce, whipped cream, vanilla ice cream or candied walnuts! and Enjoy! I took this dessert to a dinner party and it was a hit! Unfortunately I forgot to bring my camera so don’t have any pictures of us actually devouring any of it, but trust me, its long gone.

Question of the Day: What is your biggest recipe flop? Or recipe success?!

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5 responses

13 04 2011
Lucy @ The Sweet Touch

This looks really good – I might have to make it over Easter weekend when the fam is in town!

13 04 2011
321delish

this would be the perfect Easter brunch bread! Also- I just checked out your Reece Eggs…those look SO good. anything peanut butter and chocolate gets an A in my book!

13 04 2011
DiningAndDishing

that looks insanely good!

i used toasted sesame oil in my last batch of hummus instead of sesame oil – who knew there was such a difference!! it was GROSS.

– Beth @ http://www.DiningAndDishing.com

14 04 2011
Jessica

Oh my gosh I am SO making this. It looks incredible!!

14 04 2011
321delish

and it tastes incredible! can’t wait to see your version 🙂

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