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Mixed Berry Bread Pudding

July 26, 2015 · by Carrie Trax ·

Mixed berry bread pudding with blueberries, blackberries and red raspberries on a white plate

Here is a good bread pudding to making in the summer months when the berries are ripe and juicy.  You can make this bread pudding with just one type of berry or as many as you like.  The egg custard layered with these juicy berries will melt in your mouth.  I baked in 6 medium size ramekins but you can also bake in a 13×9 baking dish or 2 bread loaf pans.  Serve it in the morning, afternoon or evening for a sweet taste of summer.

Mixed Berry Bread Pudding
9-12 slices soft French or egg bread, cubed 1-inch pieces (6 cups)Bowls of raspberries Marionberries and tayberries
3 eggs, beaten
3/4 cup sugar
3 cups milk
1 teaspoon vanilla extract
4 cups fresh mixed berries (blueberries, marionberries, red raspberries, blackberries), divided
Mixed berry sauce, recipe below (optional)

In large bowl place cubed bread, set aside.  In medium bowl beat eggs, sugar, milk and vanilla. Pour milk mixture over bread cubes and let set for 30 minutes. Grease 6 medium ramekin baking dishes.  Place about 1/2 cup of the cubes of bread in each greased ramekin, sprinkle with 1/4 cup of the mixed berries, add another 1/2 cup bread cubes, sprinkle top with 1/4 cup of mixed berries.  There should be a small amount of egg mixture left in the bowl, evenly divide among the six ramekins.  Place ramekins on a baking sheet and add about 2 cups of water to the baking sheet.  Bake at 350 degrees for 1 hour or until golden brown and knife inserted comes out clean. Remove and cool for about 10 minutes if you would like to serve warm.  Once cooled completely you can refrigerate to serve later or the next day.

When you are ready to serve run a knife around the outer edge of the bread pudding and flip over to remove the bread pudding.  Top with remaining 1 cup of fresh berries or mixed berry sauce below. Refrigerate any leftovers.

Fresh Mixed Berry Sauce
4 cups mixed berries
½ cup white sugar
2 tablespoons cornstarch
1 cup water

Combine sauce ingredients in saucepan. Cook over medium heat until the sauce thickens, about 10-15 minutes. Serve warm or cold over the bread pudding.

 Mixed Berry Bread Pudding

 

 

Filed Under: baking, berries, bread, breakfast, desserts, family favorites, Fresh From Oregon, fruit · Tagged: baking, berries, blueberries, blueberry, bread pudding, dessert, marionberry, red raspberries

Grilled Chicken Salad with Fresh Plums

September 6, 2012 · by Carrie Trax ·

It is almost the end of the week and I still have some great finds from my trip to last Saturday’s farmers market.  It was good fortune or should I say “Fortune Plums” that I saw overflowing in a wicker basket.  Picking up a half dozen of these plump plums I decided they would make a great addition to a fresh green salad.  If you are not familiar with these plums they were developed by the United States Department of Agriculture and released in New Zealand in the mid-1980’s.  The plum is large, juicy with a bright red and yellow skin.  You can use them in salads, desserts like cobblers and tarts or just to eat fresh.

Salad
6 cups mixed greens
3 plums, sliced
1 lime, zest & juice
1 tablespoon honey
1 grilled chicken breast
1/2 cup feta cheese
1/2 cup red raspberries
3 tablespoons hazelnuts, toasted & chopped

Balsamic Dressing
8 tablespoons balsamic vinegar
4 tablespoons red wine vinegar
2 tablespoons Dijon mustard
4 teaspoons brown sugar
4 garlic cloves, mince
1 cup olive oil

In medium bowl combine the plums, lime juice, lime zest and honey, set aside.
Prepare the balsamic dressing by placing all the ingredients in a pint size mason jar and shake for about 15 seconds, set aside and make the salad.

Place 2 cups of the mixed greens on a plate, (I use a mixture of leaf, romaine and iceberg lettuce).  Slice the chicken and place 1/3 over the greens.  Sprinkle 1/3 each of the feta cheese and red raspberries plus 1 tablespoon of the hazelnuts over the salad greens. Place plums around the salad and make sure you get some of the delicious lime juice.

Shake the dressing again for a few seconds and spoon the desired amount over the salad.  You will have some of the balsamic dressing left over for other delicious salads.

You can also make this salad with other fruits like peaches, apples and pears.

Source: Balsamic Dressing ~ Key Ingredient

Filed Under: chicken, farmers market, hazelnuts, lunch, salad · Tagged: balsamic dressing, chicken salad, feta cheese, grilled chicken salad, hazelnuts, plums, red raspberries

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