Bread Pudding with Plums

Beautiful, ready to be devoured! 

Most of the recipes for bread pudding I found online make too much! This is a smaller version, perfect for about 6 servings.  The tart plums are a good contrast to the sweet bread and caramel sauce.  I use store bought caramel sauce, making the last step of this delicious recipe ready faster.

Ingredients

2 almost ripe large plums

1 cup of cubed french bread

Diced plums and sugar

3 eggs

1/2 cup of granulated sugar, divided

1 cup of milk

1/4 cup of half and half

Pinch of salt

1 teaspoon of vanilla extract

1 teaspoon of triple sec

1/4 cup light brown sugar

2 Tablespoons of butter, softened

1/4 cup of chopped walnuts, toasted

Caramel sauce (optional)

Equipment

3 bowls, sized small, medium and large
9" square baking dish
Cutting board
Whisk
Measuring cups and spoons 
Paring knife
Bread knife or serrated knife
Spatula
Fork

Bread soaking up custard

Baking sheet

Instructions

Dice up plums and place into the medium bowl.  Stir in 1/4 cup of granulated sugar and set aside to macerate. 

Preheat the oven to 200°F. Spread out the fresh cubed bread onto the baking sheet. Bake in the oven to dry out, about 10 minutes.  Once toasted, let cool.

Grease the 9" square dish.  

In the large bowl, beat the three eggs, then add in the remaining 1/4 cup of sugar, milk, half and half, salt, vanilla and triple sec. Mix until combined. Gently add in the toasted bread cubes, stirring with the spatula. Let sit for 10 minutes and the bead will absorb the liquid.

Cooling, fresh from the oven

Preheat the oven to 350°F. 

Using the regular oven or toaster oven, lightly toast the chopped walnut pieces for 3 to 5 minutes.   In the smallest mixing bowl, combine the brown sugar and butter with the fork.  Add in the walnut pieces, stirring to combine. 

Add the plum pieces to the bread mixture, stirring gently with the spatula. Pour into the 9" baking dish and flatten slightly.  Sprinkle brown sugar mixture over the top, spreading evenly.  Bake in the oven for 35 minutes, until set and top is browned. Let cool for 5 minutes before serving.  Heat up caramel sauce and drizzle over bread budding.  Mmmmm....

Cheesy Pearl Couscous with Tomatoes, Spinach and Chicken

Tonight is a quick post for a quick, tasty dinner!  Pearl couscous is also known as toasted Israeli style pasta.  I paired it with chicken to complete the meal.  Here's how to put it together:

Ingredients:
2 boneless, skinless chicken breast, cut into small pieces 

Cheesy pearl couscous with chicken

1 cup Pearl Couscous
16 oz. vegetable broth
14.5 oz. can of diced tomatoes, drained
2 slices of cheddar cheese
1/4 cup of half and half
1 cup fresh spinach, chopped
2 tablespoons of olive oil
Seasoning mix
Salt to taste

Equipment:
Large skillet
3 quart pot with lid
Cutting board, knife, tongs/spatula

Instructions:
Heat up olive oil in the skillet, stove on medium high.  Sprinkle the chicken pieces with the seasoning mix, add to the hot pan.  Cook, turning occasionally, about 8 minutes, until done.  Set aside.
In the pot, add the vegetable broth and bring to a boil.  Once boiling, turn heat down to medium and stir in the pearl couscous.  Cover with the lid and let simmer.  After 5 minutes, stir in the diced tomatoes, and then the cheese.  Stir in the half and half.  Let simmer down for 3 more minutes.  Once the couscous is soft, turn off the heat and stir in the chopped spinach.  Add salt to taste.  Serve in warmed bowls with the chicken on top.  Enjoy!