White Chocolate Bread Pudding with White Chocolate Rum Sauce

Thick white slices of french bread soaked in a pool of dreamy white chocolate sauce, this White Chocolate Bread Pudding is truly the ambrosia of the Gods!! Incredibly rich and decadently indulgent, this dish is surely not for the faint-hearted. 

When I read the recipe for the first time I took a double take when I read through the ingredients list- 18 egg yolks!! Seriously? But believe me it works!! It really works!! 

The bread dipped in the rich chocolately creamy dense custard and topped with the rum chocolate sauce - It all comes together in a beautiful explosion of flavors which will have your taste buds begging for more and more and some more... 

Every month my son's school hosts a staff appreciation lunch. This month the theme was Mardi Gras with a Jambalaya Luncheon and for dessert they served the white chocolate bread pudding. Any parent volunteer who was keen to help out was mailed the recipe so that they would have consistency across all the dishes. This particular recipe mailed to me by one of the PTO members, I believe is attributed to the chef (known to one of the teachers in the school) from the restaurant Coosh's Bayou Rouge in Tallahassee, Florida. It is also featured in the Junior League, Texas Tables Cookbook.

I was a bit apprehensive before I set out to make the dish but seeing the fabulous response that it got at the luncheon (there were people coming back for seconds and also third helpings too and quite a few takeaway too!!) and I was constantly doling out the dessert at a neck breaking speed trying to keep up with the demand for people showing up for it. I think I must have gone through atleast 9-10 big dishes in one and a half hour I was there. I  can now understand what the contestants in the Masterchef show must be going through in their team challenges, cooking and keeping up with serving a huge crowd.

But what a pleasure it was!! it it was great to see the staff members thoroughly enjoying themselves. This is such a small way to show our appreciation compared to the great service that they our providing to the nation and the lasting contribution they make to our lives by handling our little brats in such a wonderful way!! Hats off to all of you!!

Ingredients for the pudding (Serves 8-10)

18 egg yolks

1 cup of sugar

pinch of salt

1 tsp vanilla

1 tsp nutmeg

2 cups heavy cream 

1 heaped cup  white chocolate chips 

1.5 inch slices of french bread 

Rum Sauce for White Chocolate Bread Pudding

3 egg yolks

1/4 cup sugar

1 tsp nutmeg

1 cup heavy cream

1/2 cup white chocolate chips

1 tsp vanilla essence

1/4 cup rum

Place heavy cream in sauce pan, when it starts to simmer 

 add white chocolate chips

and continue to simmer until chocolate melts completely

 Keep aside till the mixture is very cool.

Cut the loaf of bread into approximately 1.5” slices and arrange as in the pic below.

 Place bread in pan, laying half of each slice on the other. 

If you haven't done so already, separate the egg yolks and egg whites. How pretty they look!!

Yes you will have a whole lot of egg shells and a lot of egg whites. I freeze my egg whites for later use.

In a bowl, whisk together the eggs, sugar, salt, vanilla and nutmeg

 till they are creamy.

Add cooled cream mixture into whisked mixture slowly, if cream mixture is still hot it will start to make scrambled eggs if you put it in too fast.

Pour this mixture over bread and place in refrigerator to set.

You can leave the bread to soak overnight or bake it at night just  in time for dinner.                 

 In the morning, bake covered for one hour at 350 degrees, then uncovered for 10 minutes. 

  Unless your oven runs hot and you might want to cut that back a bit. It could still be a little runny, so if it isn’t burning, let it cook a little longer.

Can also be made a day ahead. cover with foil and refrigerate. Reheat the covered pudding in 350 F oven for 30 minutes before serving. In my opinion the bread pudding tastes good as it is but if you want to add an extra kick to the dish serve with with the White chocolate Rum sauce. 

To make the sauce :- Mix all in sauce pan and simmer until a little thicker than heavy cream.

This is plenty for one or even two pans of pudding.

One can never have enough chocolates in their life time!!

Frittata

“The beauty of a frittata is that it can be made from any ingredient in your refrigerator” --Harrison Ford, as Mike Pomeroyah in the movie Morning Glory.

Want to learn the secret to make a really good frittata?

In the movie "Morning Glory", Harrison Ford states that “the secret to a good frittata is in anything that happens to be in the refrigerator can be used, but what is really important is that you have to have a really hot pan to start with.”

Seriously its that simple to make a fluffy frittata!!

It’s a quick and easy dish, healthy to the core and the filling possibilities are just endless. What else can one ask for? Depending on what your mood is at the moment, you can make the frittata as indulgent as you like, adding in ham, bacon or cheese or if you are craving for a guilt free, lighter version that is considerably light on your waistline, whisk in egg whites and veggies, either way it's a hearty and comforting meal.
The basic recipe can be altered to change your mood for the day or depends on what you have in the fridge when the mood for frittata strikes you- mushrooms, broccoli, zucchini, potatoes,leftover chicken, ham, sausages anything that catches your fancy.

The Italian word frittata derives from friggere and roughly translates to mean “fried”. It is quite similar to a Spanish omelette or a crustless quiche (saves you the calories of consuming the shortcrust pastry!!)

If you are a huge egg fan, go ahead and try out the frittata and if you are a Harrison Ford fan like me, do see this movie "Morning Glory" (Its a romantic comedy set in the hilarious and dysfunctional world of morning television).

I can guarantee you will enjoy both of them immensely!!

Ingredients

8 eggs

2 Tbsp olive oil

2 tbsp cream

1/4 cup onions, finely chopped

1 cup assorted vegetables like mushrooms, broccoli, green and red peppers, cut into small cubes

1 tomato, cut into small pieces

1 cup bite sized pieces of meat (cooked bacon, ham, cooked chicken, ham, sausages)

1 cup cheddar cheese, grated

1 tsp dried oregano leaves

salt and pepper to taste

Method

Whisk eggs and cream together in a medium bowl.

Season with salt, pepper and dried oregano.

Heat oil in a 10 inch frying pan over medium heat.

Add the onions and saute for a minute until tender.

Add the mushrooms and vegetables. 

Cook for 1-2 minutes till vegetables are soft.

Add in the cooked meat.

Pour the eggs over the vegetables in the pan.

Sprinkle with cheese.

Cover the skillet and reduce the heat to medium-low, and cook 3-5 minutes until the egg is slightly browned on the bottom.

Carefully flip the frittata and cook for further 2 to 3 minutes more till the eggs are firm and no longer jiggly when you shake the skillet.

Remove the pan from heat. Loosen the edges with a spatula and carefully flip the frittata onto a plate.

Cut into wedges and serve warm.

 ‘The entry is for The Urban Spice Sweet September Giveaway.’

                       

Potato, Egg and Green Bean Salad

This salad is light and fresh with a perfect combination of tastes. What I love about this recipe is that there is no mayonnaise in the salad, making it totally a guilt free, healthy option for you. The minced garlic yields a subtle taste to the potatoes and the vinegar a nice tangy taste to the whole salad. As I did not have Parmesan at home, I have substituted it by smoked Gouda cheese which also tasted great, lending a lovely smoky flavor to the whole salad. 

It is amazing how with just a few ingredients you can turn up with a great dish that tastes equally good and is so healthy. 

You can have this salad either as a zesty side dish or it is tasty enough to make a complete meal out of it.

Ingredients (Adapted from recipe by Chef Maurizio Raselli, Hyatt Regency)

100 gms diced beans

100 gms diced potatoes

3 tbsp shallots, chopped

2 Tbsp extra virgin olive oil

1 Tbsp white vinegar

1/2 tsp minced garlic

50 gms aged Parmesan cheese (I used Smoked Gouda instead)

4 boiled eggs,cut into half

rocket leaves

parsely

Method

Cook the beans whole in boiling water for about 5 minutes.

Trim the ends of the beans and split them in two following the natural line.

Cook the  diced potatoes in water till soft.

In a bowl, mix the beans and slightly mashed potatoes.

Add the grated Parmesan/ smoked Gouda cheese, extra virgin olive oil, shallots (or use regular onions in its place), mint leaves and chopped parsely.

Plate it nicely with some rocket leaves underneath and fresh grated parmesan on top as garnish.

Serve warm plated along with the boiled eggs.

Poached Eggs in Cream

I was down with a bad viral last week. It was so bad that it left me totally weak and exhausted with aches and pains in places I did not even know existed. It was even more exhausting, as my dear daughter happened to fall sick at exactly the same time as me and with hubby out of town, it was left to me to look after both of us. After a horrid four days we felt in need of some 'real' food, and the easiest thing that came to my mind was poached eggs that I had tasted at an friends house and even at that time had marvelled that something so delicious could me made so quickly. 

A few weeks back, we had gone for a Rain Dance to the Airforce Institute in Dhaula Kuan with a couple of course mates whom we have know since the last 20 years. Friendships made then have remained strong till now. Infact we all got married within a few months of each other and the good times that we shared and the memories that we built together are truly invaluable and  something that all of us cherish. Back to our rain dance, you know what happens when old buddies get together, how quickly you lose track of time and everything else. Busy chatting and dancing and giggling like 20 years old (which I am sure must be embarrassing the hell out of our kids) seeing their parents let down their hair (which they don't get to see too often) and creating an absolute riot. Before we realized, in all the laughter and masti the food got over!! Usually in organised events in institutes like this one, you have to purchase coupons and buy food from food stalls that are put up - so we were left with lots of coupons but no food and at 1:00 at night, wet and hungry we were not even sure if any place would be open and even if something was open, if they would be happy to  entertain us in our present state.

In times like these you realize how wonderful your friends are. Mona came to our rescue and very graciously offered us hot paranthas with eggs saying that we should come over to her house as her house was the closest to the institute, an offer so tempting, none of us could turn down. So shamelessly, we landed at her house at 1:00 p.m at night and along with her lovely hot paranthas, she made these amazing poached eggs which were  delicious. Mona and me go back a long way and have shared many a baking adventures together, sharing and learning a great deal from each other. 

Thanks Mona for sharing this wonderful recipe. Its been starred and put on the top of my list of 'quick, easy and delicious'. Sacchi mein, har ek friend jaroori hota hai!!

Sick and feeling like having something hearty and wholesome I immediately thought of Mona's recipe - we  needed to cheer ourselves up and these poached eggs proved to be the perfect answer for our malady. These were a breeze to make and just the thing that the doctor ordered for sick souls like us - hearty and wholesome instantly reviving some of the lost energy within us.

This recipe is not only perfect to make for a quick weekday dinner but is also good enough to serve when you have some unexpected guests over. Believe me its a real treat - something that will instantly lift up your spirits!!

Ingredients

7 large eggs

1/4 cup cream

1/2 cup chopped onions

1 tsp dried oregano

salt and pepper to taste

Method

Heat cream in a heavy 10 inch frying pan. If you feel too guilty using pure cream, you can use half milk and half cream instead,

 Once the cream starts simmering, add in the chopped onions. Add in the oregano, salt and pepper.

Next, break an egg carefully in a small dish and slip it in carefully. Repeat with the remaining eggs.

Cover and cook on medium heat for 3-5 minutes.

The whites should set completely and the yolks thicken but not hard.

I love having my yolks on the softer side. 

Serve with a muffin or on a slice of bread. Sprinkle some mozzarella cheese on top and enjoy!!

• 
  
• 
  
• 
  
• 
  

Scotch Eggs

                       
Boiled eggs (my favorite)encased in a herb flavored sausage meat, then breaded and fried to a golden perfection and the result - a mouthwatering, scrumptiously, yummy dish !!! 
 My husband has been requesting me for donkeys years (married for almost 19 years does indeed seem like donkeys years ) to have a go at making these scotch eggs. They actually remind him of his NDA days in Khadakvasla, Pune where normally all the cadets would eagerly wait for the "Dinner Nights" when continental food would be served. ( I am sure as a young 16 year old cadet, one is so famished at all times that anything and everything handed to you on a plate  tastes out of this world). I am not certain if he remembers after all these years what the dish actually tasted like. Sometimes, I feel what we store in our memories, things and events, seem much more beautiful than they are in reality or maybe our notion of what we perceive as beautiful when we were younger changes with time as we grow older. So many times, it happens that when you revisit that memory, however beautiful it might have seemed in the past, it just doesn't hold its old charm and seems faded in comparison. (Though of course, hubby dear was quite elated at his wish being fulfilled at last and was all praises for the scotch eggs - a surefire way of ensuring I make them soon again )
Back to my "Scotch eggs", despite popular belief, Scotch eggs are not actually Scottish. An article in "The Historic Food Blog" interestingly puts up a theory that their origin begins much earlier in India. They evolved from an Indian dish called Nargisi Kofta, (a dish from the Mughlai cuisine, which is even now, quite popular in North India), made by wrapping hard-boiled eggs in minced lamb and cooking them in a deliciously creamy onion and tomato gravy. The Daily Mail supported the claim that British soldiers found  them tasty and upon returning home to England had the eggs made for their families. So kudos to us Indians for coming up with such a brilliant dish.

                           
While making this dish,  I have again taken the easy but a much preferred way out. Instead of buying fresh mince and going through the whole rigmarole, I simply picked up some sausages to use them for the outer covering as I love the fact that the sausages are pre-seasoned. But if you like just go ahead and experiment, you can use minced chicken, lamb, turkey, beef - this is totally up to your preference. Just remember to coat the meat mixture evenly to form a nice shell around the egg. Don’t add too little or too much covering of meat. It should be a thin layer around the egg.
Ingredients
5 medium eggs
250 gms sausages, minced
1 beaten egg
100 g breadcrumbs
oil for frying

Method
Hard boil the eggs by placing them in cold water, bring the water to a boil and then simmer the eggs for 5 minutes. Then pop them in cold water to cool them. Once cool, gently peel the eggs.

Finely mince the sausages. Sausage meat is usually seasoned and needs no additional flavoring  but if you are using any other meat, be sure to season it well. Add 1 egg to the minced sausage meat if the mixture is too dry, otherwise it will not mould properly around the eggs. 

Take a handful of the mince and flatten it in your hand. Cover the egg completely with a thin layer of the mixture. Dip the covered egg into the beaten egg and then roll into the breadcrumbs till fully covered.

 

Heat 3 Tbsp oil in a large saucepan till really hot. Fry the scotch egg for 8-10 minutes, turning them  till they are nicely browned on all sides. I prefer to shallow fry my eggs, but if you feel like being a little indulgent, just go ahead and deep-fry the eggs.

Alternately, you can also spray the eggs with a little oil and bake them in a preheated oven at 200 C for 15 minutes until golden and cooked through.

Serve these warm or cold, whole or sliced with a Ceaser salad or a coleslaw on the side.

Cheesy Tomato Egg Bake

                            
Try this heady combination of  potatoes, tomatoes, melted mozzarella cheese and eggs all baked together for an absolute explosion of taste and flavors.  
I have used Marinara Sauce. for layering with my potatoes and cheese which goes extremely well together. Marinara sauce is basically a tomato-based sauce and usually made with tomatoes, garlic, onions and herbs. I use this sauce extensively to add flavor to my pastas, macaroni, rice and pizzas. To prepare the sauce is a little time consuming so I generally like to make a little extra and store it in the freezer to use whenever needed. 
If you are an eggy person, this is just  the dish for you, extremely easy to make and totally perfect in taste.

Ingredients
4  eggs
100 gms mqzarella cheese
1/2 cup marinara sauce
2 slices bread
1 big potato
1 tsp garlic powder
1/2 tsp oregano leaves
1 tsp olive oil
salt and pepper to taste
4 ramekins

Method
Finely slice the potatoes into thin slices

Heat 1 tsp olive oil in a non stick pan and cook the potatoes till soft and done. Sprinkle with garlic salt. 

Take 4 ramekins, and lay the potatoes at the bottom.

Crumble the bread and sprinkle on top of the potatoes.

Spoon the marinara sauce on top.

Cover the sauce with the mozzarella cheese.

Spoon a little olive oil over the cheese.

Crack an egg into each ramekin, sprinkle with salt and pepper.

  

 Bake in a preheated oven at 220C  for 10-12 minutes, or until the whites have set but yolk is still soft.

Ramekins kind courtesy Urbandazzle

Enjoy this yummylicious dish piping hot !!

Stuffed Egg Parantha

• 

  Stuffed with egg and mozzarella cheese, this parantha literally melts in your mouth. Different from the usual stuffed paranthas, the kids would absolutely love the cheese filling. This also is a great healthy option to send in the kids lunchboxes. 

  Ingredients

  For the dough:

  2 cups wheat  flour

  2 tsp oil

  salt

  water for kneading

  For the egg mixture:

  3 eggs

  1/2 tsp oregano leaves

  1/2 cup grated Mozzarella cheese
  

  salt

  
  

  Method

  Mix together all the dry ingredients for the dough.

  Add some water and knead into a smooth and pliable dough. Cover and keep aside till needed.

  Break the eggs in a bowl. Add the salt and dried oregano leaves. Whisk it well.

  Take a medium sized ball of the dough and roll it into a small circle.

  Next  pinch the dough from the center - giving it a kind of butterfly shape.

  

  Smear the surface of the dough liberally with oil or ghee as preferred. 

  

  Now bring one end of the dough over the other so that they are overlapping. Roll it out into a bigger circle.

  

  Heat a tava or girdle.Once the tava is sufficiently hot, put the parantha on it. When the parantha is half cooked, flip it over. The parantha layer will start to open up.

  

  Lift the layer and pour 1 Tbsp egg mixture into the opening. Sprinkle some grated cheese on top. Press down the open layer.

  

  
  

  Apply 1 tbsp of oil/ghee on the parantha and spread it all around. Flip the parantha over and smear the other side with oil/ghee.

  

  Cook the parantha on both the sides till nicely browned.

  

  Serve it hot.