Raspberry Bread Pudding by Kneaders Bakery

I love this dessert!  It is very rich and naughty, which is why I make it once a year.

1 1/2 loaf good aged white bread  cut into  1 inch pieces

Mix together:

1 qt. heavy cream

2 C sugar

1 egg

1 t vanilla

Pour cream mixture over bread and stir every ten minutes for half hour.

Fruit filling

5 C frozen raspberries

1 C sugar

1/2  C apple juice

Combine until sugar dissolves in separate bowl.

Layer 3/4 of creamed bread in 9 X13 pan.  Pour fruit mixture over bread, then top with remaining creamed bread.

Bake at 375 for 40 min.

Vanilla Sauce

1 1/3 C butter

5 T flour

3 C half and half

1/3 C sugar

2 t vanilla

Over med. heat melt butter.  Add flour.  Stir 10 minutes. Do not brown. Add half and half, and sugar.  Boil and stir till mixture thickens.  Take off heat and add vanilla.

Serve bread pudding topped with vanilla sauce!

Best in Show

We attended our first Pinewood Derby!  McKay has really looked forward to this since he has been in scouts.  He and Dad looked on the web for ideas of cars, and McKay wanted to make an ice cream sandwich car.  He won Best in Show!  When the race began we discovered that it was too narrow for the track.  Thank goodness we had dads' backup car from when he was a scout.  He took 3rd place!  He was a very happy young man!

Tropical Breakfast

I was given a new cookbook for Christmas.  It is the second one done by the Ivory family in Utah.  You can purchase it at the Make a Wish Foundation.  It has awesome recipes.  This is a really good and delicious breakfast.  I guess they serve it for room service in Hawaii.  Some day I will make it there.

Tropical Breakfast

8 oz pineapple tid bits

1 C water

1 C instant brown rice

13 oz unsweetened coconut milk

2 T brown sugar

1/4 t salt

banana slices

shredded toasted coconut

toasted sliced almonds

Drain juice from pineapple into sauce pan.  Set pineapple aside.  Ad water and rice to pan and bring to boil over med. heat.  Simmer uncovered until water is absorbed, 5-7 min. Stir in coconut milk, brown sugar, and salt. Bring to boil, then reduce heat to lowest possible simmer and continue to cook uncovered until rice in tender and mixture is creamy, stirring often, about ten min.  Stir in pineapple. Dish into bowls and top with banana, coconut, and almonds.