recipes Mixed Berry Bread Pudding Use any combination of blueberries, blackberries and raspberries, but avoid strawberries, which give off too much water. 4 cups French or Italian bread torn into small pieces
An easy and quick treat to enjoy with your morning coffee or afternoon tea. ½ pound butter, softened 1¼ cups light brown sugar 4 large eggs
¼ cup melted butter
1 tablespoon pure vanilla extract
2 large eggs
¼ teaspoon salt
½ cup sugar
1 teaspoon baking soda
2 cups whole milk
2 cups all-purpose flour
1 teaspoon pure vanilla extract
¼ cup plain yogurt
2 cups berries (blueberries, blackberries, raspberries)
2 cups blackberries
1. Preheat oven to 350 F. Butter
1. Preheat oven to 350 F. Butter a 9-inch by 9-inch pan.
a 9-inch by 9-inch pan. Add bread and drizzle with melted butter. 2. In a mixing bowl, add eggs,
sugar, milk and vanilla, then whisk until smooth. Transfer bread to bowl and press down to saturate. Fold in berries.
powdered sugar
2. Using an electric mixer, beat
the rest of the butter until creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
3. Pour mixture into pan, smooth top and bake in preheated oven until a tester inserted in the center comes out clean, about 30 minutes.
3. Combine salt, baking soda and
4. Remove to a rack to cool.
batter into prepared pan and smooth top with a rubber spatula.
Serve room temperature or cold with crème anglaise (recipe follows).
Makes 6-8 servings.
Crème Anglaise If you would like alcohol in the sauce, add a small amount at the end in place of the vanilla. A fruit-based liqueur would probably work best with the berries.
flour. Add flour mixture to batter in two additions, alternating with the yogurt. Do not over-mix.
4. Fold in blackberries. Turn
5. Bake in preheated oven until
a tester inserted in the center comes out clean, about 40 to 50 minutes. Remove pan from oven and place on a rack for about 10 minutes, then invert on another rack. When cake is cool, dust with powdered sugar.
Makes about 8 servings.
Strawberry Ice Cream
6 egg yolks
There’s just enough orange liqueur in this recipe to accent the flavor of the berries.
¼ cup sugar
16 ounces strawberries
1
¾ cup sugar
2 cups whole milk
teaspoon pure vanilla extract
1. In a heavy saucepan, bring milk
1 cup milk
to a boil.
1 cup heavy cream
2. In a mixing bowl, beat egg
2 tablespoons orange liqueur, such as Cointreau
yolks and sugar until creamy and slowly add hot milk while whisking.
3. Return mixture to saucepan. Cook over low heat, while stirring constantly, until mixture thickens and coats the back of the spoon. Strain into a bowl. 4. Add vanilla and place the bowl
26 | Louisiana Life march/april 2017
Blackberry Coffee Cake
1. Hull, wash and slice strawberries. Place strawberries, sugar and milk in blender and puree until smooth. Add cream and orange liqueur. 2. Refrigerate until cold, then
process in ice cream maker according to manufacturer’s instructions.
in a larger bowl filled with ice and water. Stir until sauce cools. Cover and refrigerate.
3. Transfer to plastic container(s) and freeze until firm.
Makes a little more than 2 cups.
Makes about 1¼ quarts.