This is a lighter bread pudding recipe great for hot summer days and picnics. If you wish to make the pudding more creamy you can substitute half and half or cream for the milk, depending on how fattening you wish to make it, and remove some or all of the egg whites from the eggs.
12-14 slices of cinnamon raisin bread cut into 1/4-1/2 inch chunks
2-4 large ripe peaches, sliced evenly
brandy
5 tbs. clarified butter (you can brown it slightly, but do not burn)
3 c. milk
6 medium eggs
1 1/2 c. granulated sugar
1 tbs. vanilla extract
1 tbs. cinnamon
1 tsp. nutmeg
Mix all ingredients and store in a cool dark place in a sealed container. Shake or mix before using.
Use to season chicken, pork, steak, or fish. After cooking the meat, coat the meat with melted butter and apply a generous amount of seasoning. Place the seasoned side down on a hot, buttered or non-stick surface or grill and cook until a crust forms. This may take just a few seconds depending on the temperature of the surface.
1 ½ c. warm water
3 tbs. olive oil
1 tbs. sugar
1 tbs. salt
1/4c. honey
4 ½ tsp active rise yeast (2 packages)
2 ¼ c. all purpose flour
2 ¼ c. whole wheat flour
