There are actually several variations of this dessert. My grandmother’s version is a variation of a traditional dessert popular in British Cuisine. It is called bread and butter pudding and is often confused with bread pudding. Cubed bread is placed in a pan and then covered with an egg mixture to make a custard. After it is baked, the bread rises to the top to form a “crust” like topping. It tastes similar to French toast. The egg mixture forms a rich custard pudding at the bottom. Of course, my grandmother added her secret spices to give this a sweet nutmeg flavor. It is absolutely wonderful!

Louisiana bread pudding is made entirely differently and is just as good. The common ingredient is stale bread, but that is where the similarities end. The bread pudding consistency is similar to a moist cake and is warm served with a wonderful vanilla, whiskey, or rum sauce. The smell is heavenly and if you get a chance to visit New Orleans, this is a MUST have dessert that is served at most restaurants.

The following recipe, a specialty of my New Orleans sister-in-law, is a requested dessert at holidays, parties or any special occasion. The secret to this recipe is the bread. Stale french bread is the best. Use the long narrow loaves, if available. No matter what size pan she uses, it is always empty at the end of our family gatherings!

Best Bread Pudding Recipe

Ingredients

6 – 8 cups stale bread, broken in cubes
1 can evaporated milk
2 cups sugar
8 tablespoons butter, melted
3 eggs
2 tablespoons vanilla
1 large can fruit cocktail, drained
3/4 can condensed milk
1 teaspoon nutmeg
1 cup raisins

Directions

Combine milks, butter, eggs, vanilla, sugar, nutmeg. Fold in bread and stir. Mixture should be very moist.

Add fruit cocktail and raisins. Mix well. Pour mixture into a 9×13 baking pan. Bake at 350 degrees approximately 1 hour or until top is golden brown. Serve warm with whiskey sauce.

Variations

You can leave out the raisins. Try adding blueberries, peaches, or apples.

Although my grandmother’s recipe is still one of my favorite desserts, I can truthfully say that this is the Best Bread Pudding Recipe – New Orleans Style!
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How to find out good recipe for wedding cake?

You should find the correct wedding cake recipe, a flavor that both bride and groom should enjoy. There is no need to have expensive cake but a cake which will be appreciated by everyone.

There are many areas to find out wedding cake recipe. You can ask your friends to know the details about their marriages. You can find from the internet and refer the local stores or recipe books. You should select several cakes that you want to test, based on the ingredients then you can know how your real wedding cake would resemble and what would be the recipe of your wedding cake.

How to select your recipe for wedding cake?

The chocoholic is a soft cake with the rich cocoa filling or with the normal flavor of fruits or candy. If you are going to ask a baker to make your wedding cake, bring several various kinds of recipes to him and ask for the cake piece models which are similar to the recipe that you’ve found. It is one of the best experiments of shopping for some of the wedding preparations and find out the recipe of your wedding cake. Pottery decorations in their cake or breads can create a very stylish look. Decorate the cake with a heritage lace and modern ribbons for a stylish wedding cake.You may find it exciting that the wedding cake was thrown to bride instead of eating in the past. The wedding cake slice was thrown by bride and groom on each other at the same time in formal marriages, to mean the beginning of their life as a union of husband and wife. It was thought as a sign of fertility for the couples in the tradition. It is one of the events most eagerly included in each marriage. The rice and wheat grains are also a sign of wealth and there were showed to groom and bride. Some marriages always follow these habits. Wedding cake is a part of the ceremony.

The chocoholic is a soft cake with the rich cocoa filling or with the normal flavor of fruits or candy. If you are going to ask a baker to make your wedding cake, bring several various kinds of recipes to him and ask for the cake piece models which are similar to the recipe that you’ve found. It is one of the best experiments of shopping for some of the wedding preparations and find out the recipe of your wedding cake. Pottery decorations in their cake or breads can create a very stylish look. Decorate the cake with a heritage lace and modern ribbons for a stylish wedding cake.

Accustomed to the puffy softness of white breads, some people balk at the strong flavor and chewy texture that comes with whole grains, especially in whole-grain breads. There are easy ways around this.

First, try baking whole-grain bread at home, where you have more control over the consistency of the final product. Second, try a transitional recipe, one that blends whole-wheat and white flours.

Johnson & Wales University baking instructor Peter Reinhart has developed an innovative technique that makes it relatively simple to produce whole-grain breads with rich flavors and pleasant textures.

Reinhart uses a two-day method and creates two “pre-doughs” that separate the functions of flavor development and leavening. On the second day the two doughs are combined into a final dough, which then is formed into loaves and baked.

This technique gives you more flexibility. Traditional bread must rise several times, then be baked without delay. With Reinhart’s method, you can create the two pre-doughs, called the soaker and the starter, in little time, then hold them in the refrigerator for up to three days before combining them into a final dough for baking.

This recipe for Transitional Cinnamon Raisin Bread from Reinhart’s book, “Peter Reinhart’s Whole Grain Breads,” looks daunting but requires less than an hour of hands-on time.

The resulting bread is moist with a crisp crust and pleasant texture. Whole-grain skeptics and lovers will appreciate the comforting cinnamon flavor and the personal touch that goes into home baking.

Transitional Cinnamon

Raison Bread

For the soaker:

21/4 cups whole-wheat flour

5/8 teaspoon salt

3/4 cup plus 2 tablespoons milk, buttermilk, yogurt, soy milk or rice milk

11/3 cups raisins (optional)

For the starter:

21/4 cups unbleached bread flour

1/4 teaspoon instant yeast

3/4 cup milk, buttermilk, yogurt, soy milk or rice milk, at room temperature

1 large egg, slightly beaten

For the final dough:

3/4 cup plus 2 tablespoons whole-wheat flour

5/8 teaspoon salt

21/4 teaspoons instant yeast

1 tablespoon honey

1/4 cup melted butter

1 teaspoon cinnamon

1/4 cup cinnamon sugar (3 tablespoons sugar mixed with 2 teaspoons cinnamon)

To make the soaker:

In a large bowl, combine flour, salt and milk. Mix for 1 minute, or until all the flour is hydrated and the ingredients form a ball of dough. If using the raisins, knead them into the dough.

Cover bowl loosely with plastic wrap and leave at room temperature for 12 to 24 hours. If it will be more than 24 hours, refrigerate for up to 3 days. Remove it 2 hours before mixing.

To make the starter:

In a second large bowl, mix bread flour, yeast, milk and egg until they form a ball of dough. Knead the dough for 2 minutes in the bowl. The dough should feel very tacky.

Knead it for another minute. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours and up to 3 days.

About 2 hours before mixing the final dough, remove the starter from the refrigerator.

To make the final dough:

On a lightly floured counter, use a metal pastry scraper to chop soaker and starter into 12 smaller pieces each. Sprinkle pieces with flour to keep them from sticking together.

In the mixer bowl of a stand mixer, combine the dough pieces with flour, salt, yeast, honey, butter and cinnamon. Mix with the paddle attachment (preferable) or dough hook on slow for 1 minute to bring the ingredients together into a ball. Switch to dough hook and mix on medium-low, occasionally scraping down the bowl, until everything is well-combined, 2 to 3 minutes. Add more flour or water as needed until the dough is soft and slightly sticky.

Dust a work surface with flour, then roll dough in the flour to coat. Knead by hand, incorporating only as much extra flour as needed, until the dough feels soft and tacky, but not sticky, 3 to 4 minutes. Form into a ball and let it rest on the work surface for 5 minutes while you prepare a clean, lightly oiled bowl.

Resume kneading dough to strengthen the gluten and make any final water or flour adjustments, about 1 minute. The dough should have strength, yet feel soft and supple, and very tacky. Form the dough into a ball. Place in prepared bowl, rolling to coat with oil. Cover loosely with plastic wrap and let dough rise at room temperature until it is about 11/2 times its original size, about 45 to 60 minutes.

When dough has risen, lightly coat 2 standard loaf pans with cooking spray.

Dust work surface with 1 tablespoon flour and gently transfer dough to work surface with a plastic bowl scraper (try not to rip or tear the dough).

Divide dough in half, then roll each piece into an 8-inch square about 1/2-inch thick. Sprinkle each square with some of the cinnamon sugar. Tightly roll up each square. Place loaves into pans.

Mist tops of loaves with cooking spray, then cover loosely with plastic wrap and let rise at room temperature until the loaves crest above the pans, about 1 hour.

Meanwhile, heat oven to 400 degrees. Place pans on middle rack of oven, lower temperature to 325 degrees, and bake for 20 minutes. Rotate pan 180 degrees and continue baking, until the loaves are a rich brown on all sides, sound hollow when thumped on the bottom, and register at least 195 degrees at the center, another 25 to 40 minutes.

Transfer loaves to a cooling rack and allow to cool for at least 1 hour before serving. Makes 2 loaves.

Amish Recipes
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4

tsp. baking powder
1 tsp. baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day
for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation.

Now the starter is ready. The following instructions are for either the starter you created above, or received from a loving friend.

For the next 10 days handle starter according to the following instructions.

Day 1, receive the starter
Day 2, 3 & 4 – stir
Day 5, Add 1 cup each flour, sugar and milk.
Day 6 & 7, stir
Day 8 & 9, stir
Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended.
Add 1 cup raisins and 1 cup nuts (optional).

Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

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In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.

NOTES:
* Chicken broth with artichokes and poached oysters — This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean  Durkee. It’s an intriguing combination of modern American ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the oysters arebigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
* When I’m not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that’s doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying

Soak the codfish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes. Drain. Remove any bones and skin and shred the fish.

Sift the flour and baking powder into a large bowl. Add the garlic, water and annatto oil and mix to a smooth batter. Add the shredded fish and mix well. Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown.

Drain on paper towels, keep warm and serve hot as hors-d’aeuvres

Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water; drain well. Place in a large bowl; set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm.

Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups).

It is important to pay the attention to the pyramid of food the healthy directives of consumption. Your body needs the good combination of the vitamins and food to remain healthy. By eating a mode well balanced you can be sure that you obtain them. The consumption of a healthy mode also does not mean that you must completely cut some of your foods or preferred desserts of restaurant. You ensure that you do not jump of the meals either. That can lead to the poor spending patterns. You should have three meals per day and two snacks thus you are not hungry throughout the day.

The key to remain operational is to always appreciate your favourites, but has all the things in moderation. To have a section of cake or meat pie as feast on the special occasions is well better than eating a meat pie section each front night reads so that it doesn ‘t will waste. Another key to keep a healthy mode envisages. Many people of periods make bad choice of food when they aren ‘t laid out. Made your research. The majority of the restaurants offer the information of nutrition on line. If you know that you will leave to eat a certain night of the week, take time to seek the healthy options which are offered. Moreover, put ‘t is afraid to make special requests for your waiter when you arrive there. Much time where you divide that you ‘about the test to preserve your food as an element of a healthy mode, the restaurant will not have any problem to satisfy your needs.

Consumption is the key while trying to lose the weight. Many people know that the weight losing requires to reduce calories, but some take it at the end and die of hunger. For the visit of assistance: www.book-of-cookies.com keeping itself with a healthy mode will obtain results much better to you than depriving itself of food, and you will be able to draw benefit from your new healthy catch on food.

To lose the weight, a cut in the calories is usually necessary. The weight losing typically goes down to burn more calories than you consume. If you reduce your catch by calorie and raise the quantity of exercise which you made, you will burn certainly enough calories to remove the weight.

It is not something which you made during a few weeks and then stop. You will note that when you have healthy spending patterns you feel well better. You will have more energy than front. Many people report that they can sleep best the night too. Your skin will seem younger and you can even lose some books nondesired in the process. Learn how to make cook healthy, follow a mode which is one which is high out of protein and vitamins, low in grease and of the calories and high in fibre of the ingredients of receipts. There is information so much outside there when it comes to health and the exercise; it can be difficult to match by him all. Observe films teach you how to make cook healthy.

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Makeover techniques:
Omitted butter in sauce. Used skim milk instead of whole. Replaced regular cheddar with reduced-fat and used less. Used less Parmesan cheese.

In a medium saucepan, combine sauce mix with 1/2 milk. Stir until smooth. Add remaining milk. Stir and bring to a boil. Reduce heat; stir 1 minute. Remove from heat and set aside.

Coat a large skillet with cooking spray. Stir onions and mushroom over medium-high heat, until onions are translucent. Set aside.

Preheat oven to 350 F. Coat a 13 by 9-inch baking pan with cooking spray. Spread 1/2 cup of sauce in pan.
Layer: 4 lasagna noodles, chicken, salt, pepper, mushrooms, remaining sauce, asparagus, 2 cup cheese and remaining noodles. Top with remaining cheese, basil and oregano. Bake uncovered 35-40 minutes. Let stand 10 minutes before serving.

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BEFORE

2 0.9 ounce packs Hollandaise sause mix:
calories 500, Fat (g) 0, Chol (mg) 0

1/2 cup butter:
calories= 841, Fat (g)= 92, Chol (mg)= 248

2 cups of whole meat:
calories= 300, Fat (g)= 16.3, Chol (mg)= 66

2 cups finely chopped onion:
calories= 122, Fat (g)= 0.5, Chol (mg)= 0

3 cups sliced mushrooms:
calories= 51, Fat (g)= 0.9, Chol (mg)= 0

8 cooked lasagna noodles, drained:
calories= 841, Fat (g)= 4, Chol (mg)= 0

1 pound skinless chicken breast, cooked and cubed:
calories= 568, Fat (g)= 12.3, Chol (mg)= 292

1/2 teaspoon salt:
calories= 0, Fat (g)= 0, Chol (mg)= 0

1/2 teaspoon pepper:
calories= 0, Fat (g)= 0, Chol (mg)= 0

2 10.5 ounces cans cut asparagus:
calories= 113, Fat (g)= 4, Chol (mg)= 0

3 cups shredded Cheddar cheese:
calories= 1.368, Fat (g)= 112, Chol (mg)= 357

1 cup Permesan:
calories= 456, Fat (g)= 30, Chol (mg)= 79

1/4 teaspoon basil:
calories= 1, Fat (g)= 0, Chol (mg)= 0

1/4 teaspoon oregano:
calories= 1, Fat (g)= 0, Chol (mg)= 0

Total (whole recipe):
calories= 5.132, Fat (g)= 272, Chol (mg)= 1.042

(Per serving):
calories= 642, Fat (g)= 34, Chol (mg)= 130

Percent calories from fat: 48

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AFTER
2 0.9 ounce packs Hollandaise sause mix:
calories 500, Fat (g) 0, Chol (mg) 0

2 1/3 cup nonfat milk:
calories= 199, Fat (g)= 1, Chol (mg)= 10

Nonstick cooking spray:
calories= 0, Fat (g)= 0, Chol (mg)= 0

2 cups finely chopped onion:
calories= 122, Fat (g)= 0.5, Chol (mg)= 0

3 cups sliced mushrooms:
calories= 51, Fat (g)= 0.9, Chol (mg)= 0

8 cooked lasagna noodles, drained:
calories= 841, Fat (g)= 4, Chol (mg)= 0

1 pound skinless chicken breast, cooked and cubed:
calories= 568, Fat (g)= 12.3, Chol (mg)= 292

1/2 teaspoon salt:
calories= 0, Fat (g)= 0, Chol (mg)= 0

1/2 teaspoon pepper:
calories= 0, Fat (g)= 0, Chol (mg)= 0

2 10.5 ounces cans cut asparagus:
calories= 113, Fat (g)= 4, Chol (mg)= 0

2 1/2 cups reduced fat shredded cheese:
calories= 810, Fat (g)= 50.6, Chol (mg)= 202

1/2 cup freshly grated Permesan:
calories= 342, Fat (g)= 22.5, Chol (mg)= 59

1/4 teaspoon basil:
calories= 1, Fat (g)= 0, Chol (mg)= 0

1/4 teaspoon oregano:
calories= 1, Fat (g)= 0, Chol (mg)= 0

Total (whole recipe):
calories= 3.548, Fat (g)= 95.8, Chol (mg)= 563

(Per serving):
calories= 444, Fat (g)= 12, Chol (mg)= 70

Percent calories from fat: 24

1. Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewarm
2. Dissolve yeast in warm water in a larger bowl. Add milk mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough.
3. Turn dough onto a floured surface; continue to work in flour until dough can be kneaded. Knead until smooth and elastic (about 5 minutes)
4. Shape dough into a ball and place in an oiled bowl; Turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 45 minutes)
5. Punch down dough; Roll out on floured surface to form a rectangle about 1/4 inch thick
6. Cut butter in slice (just soft enough to spread but not melted). Spread over center one-third section of rectangle. Fold each extending side of butter, pressing together the open edges to seal. Roll out again until rectangle is 3/8 inch thick. Turn dough occasionally, flouring surface lightly to to prevent sticking. Fold in thirds again  to make a squarish rectangle. Roll dough and fold again in the manner. Wrap dough in waxed paper or foil; Chill 30 minutes. If at any time dough oozes butter and becomes sticky while rolling, chill until butter is more firm.
7. Roll and fold again 2 more times exactly as directed before. Chill dough again another 30 minutes.
8. Roll dough into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide. Cut triangle out of each strip to measure about 6×8x6 inches. Roll up each triangle of dough from a 6-inch edge, pinching tip to seal. Shape each roll into a crescent. Place, point down, 1 1/2 inches apart on ungreased baking seat.
9. Cover; let rise until double in bulk (30 to 45 minutes).
10. Brush each roll with mixture of egg yolk and 1 tablespoon milk.
11. Bake at 425 F 15 minutes, or until brown. Remove from baking sheet and cool on wire rack. Serve warm.