• Home
  • Blog
  • About

Fresh From Oregon

Experience the Fresh Taste of Oregon...

  • award winning recipes
  • baking
    • bread
  • breakfast
  • canning
  • cast iron cooking
  • desserts
    • cake
    • candy
    • chocolate
    • cookies
    • pies
  • family favorites
  • fresh from oregon
    • farmers market
    • favorite products
    • hazelnuts
    • oregon made
    • pacific northwest trips
  • fruit
    • apples
    • berries
    • peaches
    • pears
  • holidays
    • easter
    • thanksgiving
  • lunch
  • main dishes
    • beef
    • chicken
    • pork
    • seafood
    • soup
    • turkey
  • side dish
    • pasta
    • salad
    • snack
  • vegetables
    • potatoes
    • tomatoes

Bread Pudding Mission

January 4, 2015 · by Carrie Trax ·

Bread Pudding on blue plateFor 2015 I have set myself some goals; learn how to sew an apron, take more hikes, photograph an amazing sunset, give back to others, enjoy my new granddaughter and search for and make bread pudding recipes.  Bread pudding is one of the comfort foods that takes us back to our grandmother’s kitchen. Bread pudding is just the combination of bread with an egg custard mixture which is then refrigerated for several hours and baked, but the combinations can be endless.  You can use Challah bread, croissants, french bread and brioche bread.  You can add the flavors of chocolate, sweet potato, vegetables, fruits and liqueurs. Do not forget the sauce on top; whiskey, vanilla, rum, caramel the list is endless.  I have set myself a goal to find and try two new bread pudding recipes each month and of course add some of my Fresh From Oregon taste to them.  Lets start off the first one with an Old Fashion Bread Pudding recipe that will please everyone in your family!  Read more about the history of bread pudding here…

Display baking itemsOld Fashion Bread Pudding
7 large eggsBowl of eggs and milk with whiskBowl cubed breadVintage bowl with egg soaked bread cubes
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 pound loaf of challah bread or brioche bread, cut into 1-inch cubes
1 teaspoon cinnamon
1 cup raisins (optional)
Vanilla Sauce ~ recipe below

Butter a 13x9x2-inch glass baking dish, set aside.  Whisk eggs in large bowl until blend. Add milk, sugar, whipping cream, vanilla and cinnamon; whisk until blended well. Stir in the cubed bread making sure all the bread has soaked in some of the egg mixture. If adding raisins mix in at this time.  Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour.  Cool slightly (pudding will fall).

While cooling, prepare the vanilla sauce.

Vanilla Sauce
1/2 cup (1 stick) of unsalted butter
1/4 cup of granulated sugar
1/2 cup of heavy cream or whole milk
1 tablespoon of all purpose flour
1/2 teaspoon of pure vanilla extract

Melt butter in a saucepan and whisk all other ingredients in except the vanilla; bring to a boil. Reduce heat and simmer until thickened. Remove from heat, add vanilla, whisk and drizzle over bread pudding.
Bread pudding is always best served warm so heat a piece for about 40 seconds in the microwave and then pour on some vanilla sauce. Refrigerate any left over pudding and vanilla sauce.
Bread pudding in a glass baking dish
Deep South Dish & My Knotted Life

Filed Under: baking, bread, breakfast, Chocolate, desserts, Fresh From Oregon · Tagged: bread, bread pudding, challah bread, dessert, eggs, pudding

Crunchy Hazelnut French Toast

April 23, 2013 · by Carrie Trax ·

2013.04.15@08.37.31 So here is one of the BEST French Toast recipes I have ever made and so easy to make.   I made a custard type French Toast and to give it a crunch I used crushed cornflakes with the Fresh From Oregon taste of ground hazelnuts.  The outside has a sweet crunchy taste with a soft and smooth center.  Great for your next weekend brunch…

Crunchy Hazelnut French Toast2013.04.15@08.16.202013.04.15@08.19.10
6 thick slices Challah bread
1 1/2 cups milk
2 eggs
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest
1/4 teaspoon salt
Dash nutmeg
3 cups cornflakes
2 tablespoons Oregon hazelnuts, ground
Butter for cooking

In a medium bowl whisk together milk, eggs, sugar, vanilla, lemon zest, salt and nutmeg.  Place bread slices in shallow baking dish and pour egg mixture over the bread making sure both sides are covered with the egg mixture.  Cover and let sit for 10 minutes.  In plastic bag place the cornflakes and ground hazelnuts and with your hands crush to small pieces.  Pour into a shallow bowl.  Preheat a griddle* on medium-high temperature and add the butter right before you cook the french toast.  Also preheat your oven to 350 degrees.   Dip the pieces of egg soaked bread into the cornflakes pressing into both sides and place on the buttered griddle.  Fry until golden brown on both sides and place in a single layer on a baking sheet.  Once you have them all brown place in the oven and bake for 25 minutes.  Serve immediately with some maple syrup and butter.  I also like to sprinkle on some powdered sugar.

* If you do not have a griddle a cast iron skillet works great and it gives it that golden crisp taste.

Filed Under: baking, bread, breakfast, hazelnuts · Tagged: breakfast, challah bread, cornflakes, french toast, hazelnuts

Fresh From Oregon!

Welcome to Fresh From Oregon! Read More…

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 37 other subscribers

Connect With Me

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Featured Posts

Christmas Baking Countdown

Christmas Baking Countdown

It is only 16 days until Christmas and holiday baking and candy making has started in my house here in Oregon. I made my list and checked it twice for all my family’s favorite recipes.  Now that I live in the Pacific Northwest and have picked and enjoyed some of its local flavors I have […]

Melt in your Mouth Reuben Sandwich

Melt in your Mouth Reuben Sandwich

Corned beef, Swiss cheese, sauerkraut and thousand island dressing sandwiched between two pieces of grilled rye bread = one of the most amazing sandwich.  The Reuben sandwich first gained local fame when the Blackstone’s Hotel in Omaha, Nebraska added it to the lunch menu, and its fame spread when a former employee of the hotel […]

Washington Asparagus Fresh at your local Market Now!

Washington Asparagus Fresh at your local Market Now!

Fresh picked Washington Asparagus is popping up out of the ground and into your local stores.  Here in the Pacific Northwest now is the peak of the season for fresh Washington Asparagus. The excellent growing climate and rich soil makes Washington State the largest grower of asparagus in the United States.  If you are driving […]

Apple Slab Pie

Apple Slab Pie

What do you think of when you see an pan of slab pie on the table.  I think of family reunions, church suppers and picnics.  It is apple season here in Oregon and each week there are several apples coming into season.  I wanted to take some of these apples and create something that I […]

Recent Posts

  • Washington Asparagus Fresh at your local Market Now!
  • Asparagus Salad with Lemon Vinaigrette
  • Fresh from Oregon heads to California
  • Summer Corn & Crab Chowder
  • Fresh Asparagus with Eggs Benedict
  • The Best Way to Store Asparagus
  • Roasted Asparagus with Lemon Olive Oil
  • Spring in Finally here in Oregon
  • Simply Natural ~ Lindsay Olives
  • Capay Valley Ranches ~ California Olive Oil at its Best!
  • Over the Top Blueberry Muffins
  • Fresh Homemade Blueberry Sauce
  • The BEST Homemade Granola
  • Homemade Strawberry Lemon Jam
  • Strawberry Cheesecake in a Jar
  • Homemade Strawberry Sauce
  • Asparagus Caesar Salad
  • Fresh from the Oregon Coast ~ Cioppino for Two!
  • Pancake Hearts for Breakfast
  • Homemade Chicken Noodle Soup
  • Apricot Coffee Cake with Crumb Topping
  • The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies
  • Best Ever Homemade Pie Crust
  • Mini Apple Hand Pies are perfect for the Lunch Box!
  • What to do with all the Green Tomatoes … Fried Green Tomatoes
  • Bays English Muffins Pumpkin Pudding
  • Stonyfield Yogurt… Good Morning Parfait
  • Bays English Muffins perfect for your Lunch Box!
  • Dutch Apple Pie ~ Just the right bite!
  • Corn Relish … Summer in a Jar
  • Mixed Berry Bread Pudding
  • Fresh Oregon Berry Tart
  • The Hoods are here… Mini Strawberry Pretzel Pie
  • Strawberry Rhubarb Sauce
  • B “S” T Egg Salad Sandwich
  • Melt in your Mouth Reuben Sandwich

Archives

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Experience fresh food from Oregon!

Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

Categories

Copyright 2014 Fresh From Oregon

Copyright © 2023 | Innovative by The Pixelista | Built on the Genesis Framework