Divine Dessert

Sundays are special for Jim and I. We pick a new recipe and cook together. We have made homemade, fresh pasta, chicken schawarma, crab cakes, just to name a few. We split up the chopping, mixing, and stirring and spend the afternoon around the kitchen island. We have a great time together and I look forward to it all week. This past weekend we made Giadas egg, gorgonzola, and pancetta sandwiches and a scrumptious dessert - bread pudding. We stepped it up and made pecan praline sauce, then topped it all off with homemade whipped cream. Lets pause, shall we and discuss homemade whipped cream.
Homemade whipped cream is amazing. It is super easy to make and it is just so much better than store bought whipped topping. (notice how its called topping not cream.). If you have not experienced the this treat, I demand that you make yourself a pie, and top with some homemade whipped cream. Or just eat the whipped cream on its own with some coffee for breakfast. I have heard that is really good. From a friend of a friend.
Don't be scared....I'll walk you through it.

Bread Pudding: (recipe follows)

Get your bread ready

Give it a nice bath in some milk, eggs, and spice


The yummy yummy in the tummy finished product. Holy cow...it was good!


Bread Pudding

6 slices day old bread *(see my notes)
2 tablespoons butter, melted
1/2 cup raisins, optional *
4 eggs beaten
2 cups milk
3/4 cup sugar
1 teaspoon ground cinnamon
t teaspoon vanilla extract

Preheat oven to 350.
Break bread into pieces and place in an 8 x 8 pan. Drizzle melted butter over bread. If using sprinkle with raisins
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well mixed. Pour over bread and lightly push down bread until all bread is covered and soaking up mixture.
Bake for 45 minutes or top springs back when lightly tapped.

Pecan Praline Sauce

1/2 cup light corn syrup
1 cup light brown sugar
1/2 stick butter
1tsp vanilla
1 cup pecans (pieces or halves)

Combine corn syrup, brown sugar, and butter in heavy saucepan and bring to a boil. Boil gently* for 5 minutes, stirring occasionally until candy thermometer reads 210 degrees. Remove from heat, add vanilla and stir well. Stir in pecans. Cover and refrigerate unused portion. Or eat with a spoon directly from saucepan. It's totally up to you.

Whipped Cream

1 cup heavy cream (bet you don't see that in the whipped topping ingredients list)
1 teaspoon vanilla extract
1 tablespoon powdered sugar

In large chilled bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not overbeat*

Serve with your favorite dessert, or breakfast. Again...its up to you.


Notes
*I use cinnamon raisin bread. I did shop until Sunday morning, so I just pulled the bread out and let it sit for a few hour to get a little stale.
* Since I used cinnamon raisin bread, I didn't add additional raisins
* When making the sauce, be sure to keep an eye on it. If you scorch the sugar, its over. Low and slow. Slow and steady wins the race
*You need to whip the cream at a relatively high speed to get it just right. It's right when you have peaks that start to form and then fall over. If you overbeat it, the cream will become lumpy and butter like.