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Bread Pudding

Brioche Bread -- Recipe

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Brioche Bread -- Recipe

Here is a simplified version of a classic French bread recipe. Brioche is my first choice when making bread pudding and French toast, and it is wonderful toasted with jam. Oh yeah, it's great plain, too.

Brioche

4 cups (1 L) all-purpose flour, plus more for kneading
1/4 cup (60 ml) sugar
1 1/2 tsp (7 ml) instant yeast
1 tsp (5 ml) salt
8 Tbs (120 ml) cold butter, cut into small pieces
 3 eggs
1 egg yolk
1/2 cup (125 ml) plus 2 Tbs (30 ml) milk
1/3-1/2 cup (80-125 ml) water

Combine the flour, sugar, yeast, and salt in an electric food processor and process with the steel blade for 5 seconds. Add the butter and 3 eggs and process for 10 seconds. Add 1/2 cup (125 ml) milk and 1/3 cup (80 ml) water while the machine is running and process for 30 seconds. The dough should be very sticky-if it is not, add more water. Grease a large bowl and scoop the dough into it. Cover with plastic wrap and let rise 2 to 3 hours, until doubled in volume. Punch the dough down and, using just enough flour to enable you to handle the dough, shape it into 2 loaves. Place each loaf in a buttered loaf pan (8x4 inches (20x10 cm) or 9x5 inches (23x12 cm)). Cover and let rise for 1 hour. Mix the egg yolk with the remaining milk and brush on the tops of the loaves. Bake in a preheated 400F (200C) oven for about 30 minutes, until golden brown. When done, the loaf should fall out of the pan easily and the bottom should sound hollow when thumped. Remove from the loaf pans and cool on wire racks. Makes 2 loaves.

Reproduced by permission of Worldwide Recipes.

Eat Your Way To A Healthier Life

Banana Cinnamon Pancakes - Recipe

 

Banana Cinnamon Pancakes - Recipe

This recipe hails from Jamaica, as one might guess from the accompanying butter rum sauce. Consider serving this dish for dessert as well as at the breakfast table.

Banana Cinnamon Pancakes

1 cup (250 ml) all-purpose flour
1 1/4 tsp (6 ml) baking powder
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) milk
1/4 cup (60 ml) packed dark brown sugar
2 Tbs (30 ml) vegetable oil
1 egg
1 tsp (5 ml) vanilla extract
2-3 bananas, peeled and mashed

Combine the dry ingredients in a mixing bowl. In a separate bowl mix together the milk, sugar, oil, egg, and vanilla extract. Add to the dry ingredients and mix until almost smooth. Add the bananas, stirring to combine, and allow the batter to rest for 30 minutes. For each pancake, pour about 1/4 cup (60 ml) of the batter onto a lightly greased non-stick skillet over moderate heat. Cook until small bubbles form on the surface, about 1 minute. Turn the pancakes and cook an additional 30 to 45 seconds, until golden brown. Serve with butter rum sauce (recipe below) or syrup of your choice. Makes about 12 pancakes, to serve 3 to 4.

Reproduced by permission of Worldwide Recipes.

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