This is a basic bread pudding or French toast bake, whatever you’d like to call it, with a hint of holiday joy from the eggnog.
From the New York Times, “This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge — a farewell to summer, with winter chill waiting in the wings — but also as a sweetly welcome blurring of the lines between a side dish and a dessert.”
This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.
This curd is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding.
According to my sister, Sarah, this is the absolute best bread pudding she’s ever eaten.
Layers of rich poundcake, custard, and whipped cream offset by fresh berries, mango puree, and orange zest.
A standard custard recipe that can be served alone or used an ingredient in another rich dessert.
One the rare occasion that you actually have leftover cider donuts from Atkins Farm…
You need an ice cream maker for this decadent hazelnut treat. I spent some time house sitting for Jess where I was able to make good use of hers.
I used local peaches from the Open Square Farmer’s Market in Holyoke. I baked them into the pillowy love of a goat cheese custard and it was a marriage made in heaven.