Tag Archives: holiday

Cranberry Pistachio Bread Pudding

Cranberry Pistachio Bread Pudding

I need to come clean on this one. I have to tell you that this recipe came to be simply because I’ve had “cranberry” and “pistachio” stuck in my head for weeks now. I kept thinking that the red and green would be so Christmas-y, but  I wanted to do something that wasn’t a cake, a pie or a cookie (sorry Santa). Bread pudding just sounded right. It is so easy to make, it can hardly be called baking. It is similar to a bake French toast casserole, but this baby is dessert! If you can cut up some bread and beat a few eggs, you can make this and everyone will love it! So, dear bread pudding, although you started off as nothing more than a stage to show off the festive red and green I had swimming in my head, you ended up becoming a sweet, rich and gooey dessert that I will make over and over again…even after Santa has come and gone.

Cranberry Pistachio Bread Pudding

1 loaf whole wheat Challah (15 oz.), cut into 1 1/2 – 2″ cubes
4 T. unsalted butter, melted
3 large eggs
1/2 C. granulated sugar
1/3 C. dark brown sugar
2 C. milk
2 T. pure vanilla extract
2 t. cinnamon
1/4 t. nutmeg
1/2 C. dried cranberries
1/2 C. toasted pistachios

Glaze

1/3 C. powdered sugar
1 t. pure vanilla extract
1 t. milk
Preheat your oven to 350 degrees. Butter a casserole dish generously.
On a baking sheet, spread out the challah cubes in a single layer. Place them in the oven to get a bit toasted for about 5 minutes. After 5 minutes, give them a little toss, then continue to toast for another 3 minutes.
While they are getting toasty, beat the eggs in a large bowl then add the sugars, milk, vanilla, cinnamon and nutmeg. Whisk to combine and set aside.
Once the cubes are toasted, remove them from the oven and place the them in the casserole dish. Pour the melted butter over the bread making sure to get them all covered well. Evenly sprinkle the cranberries over the top. Then, using a ladle (it makes it easier to control where you are pouring) cover the cubes completely with the egg mixture.  Top it all off with the pistachios.
Bake the bread pudding for 35 to 40 minutes. Check it often and if it looks like it’s getting too much color, cover it loosely with aluminum foil.
In a small bowl, combine the ingredients for the glaze.
Once done, allow the bread pudding to cool for about 5 minutes, then drizzle with the glaze. Serve warm.

 

Notes:

  • I use Challah because I love its texture and richness, but feel free to use any bread you like.
  • Although I call for cinnamon in the recipe, I actually used Saigon cinnamon in this. Saigon cinnamon is much more intense than regular cinnamon. It’s got a sweeter and spicier taste. I love it. Try it!

 

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Cardamom and Fig Snowballs

Cardamom and Fig Snowballs

I feel fortunate to have been sent a little package from OXO. You know them. They are the ones who make some of the coolest kitchen gadgets ever! I was asked to bake some cookies using their cute little cookie spatula and their colorful measuring beakers. These tools are not just for baking awesome cookies. OXO will donate fifty percent of spatula sales to support Cookies for Kid’s Cancer through the sale of these items.You can order your own “Good Cookie” Spatula or your own Mini Measuring Beakers to help them reach their goal. You can learn more about Cookies for Kid’s Cancer and how to help by hosting a bake sale or purchasing cookies from them.

One of the most popular bake sale cookies is the snowball! There are as many different names for this cookie as there are slight variations. It seems like most every culture has their own, with just a little twist. This is my take on the snowball, incorporating flavors that I love. There’s cardamom, a citrusy, spicy-sweet flavor that pairs well with a little orange flavor. Then the fig filling, an alternative to the date filled variety, adds a tiny crunch against the smooth melt in your mouth cookie.

Cardamom and Fig Snowballs

1 slightly heaping C. walnuts
2 1/4 C. all purpose flour
1/4 t. salt
1/2 t. ground cardamom
1 C. unsalted butter
1/2 C. + 1 1/4 C. powdered sugar, divided
2 t. orange liqueur
1/2 t. vanilla extract
Fig Filling (recipe below)
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
Pulse walnuts in the food processor until finely ground.
In a small bowl, whisk together the flour, salt and cardamom. Set aside.
In a medium bowl, with a mixer, beat the butter and 1/2 cup of the sugar at medium speed for about 30 seconds. Add the orange liqueur and the vanilla extract and beat until combined.
Add the flour mixture and beat on low speed just until combined. Allow the dough to sit while you make the filling (see below).
Scoop the dough with a tablespoon size scoop and roll it into a ball in your hands. Push a knuckle into the ball to make an indent. Add 1/8 teaspoon of the fig filling and bring up the sides of the dough, closing the hole. Roll the cookie back into a ball and place on the cookie sheet.
Bake at 400 degrees for 10 to 11 minutes, just until they begin to get color, but not browned.
When baked, remove the sheet from the oven, and while still warm, roll the cookies in a small bowl with the 1 1/4 cup of powdered sugar until coated. Cool completely on a wire rack, then roll once more.

Fig Filling

About 8 Calimyrna figs
1 1/2 T. orange liqueur
In a food processor, pulse the figs and the orange liqueur until smooth and the mixture just begins to form a ball.

 Notes:

  • The OXO measuring beakers are really great for measuring liquids. They worked really well for the vanilla and the orange liqueur. I love that they have odd measurements that you wouldn’t find with regular measuring spoons…someone at OXO must know how bad I am with math!
  • Use any orange liqueur you’d like. You can use Grand Marnier, Cointreau, Trip Sec, etc. There are so many!
  • If you’ve got something against figs…gasp…or just want to make a quick and easy cookie, skip the filling altogether…the recipe still works perfectly!
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