Hawaiian Bread Pudding | How to be Awesome on $20 a Day

Hawaiian Bread Pudding

Hawaiian Bread Pudding | How to be Awesome on $20 a Day

The rain is back. Summer might be over in Glasgow. It’s by far been the longest summer we’ve had since moving here, so I’m not complaining.

My favorite thing abut Scottish summer is that it never really gets that hot, so you can actually go outside and enjoy the sunshine instead of hiding away in the air conditioning like some sort of weird vampire. I also love the abundance wildflowers. Life cannot be held back in this city. Pretty little blooms are everywhere, brightening up even the grimmest of side streets and alleyways. 

Hawaiian Bread Pudding | How to be Awesome on $20 a Day

Now that we can turn the oven back on, we can get back to baking. But it’s still July, so maybe we don’t want to give up on summer flavors just yet. Enter Hawaiian Bread Pudding. Custard soaked bread is piled high with pineapple and macadamia nuts then drizzled with a coconut rum creme anglaise for a truly tropical flavor.

Bread pudding is a great dessert for beginning bakers. It’s pretty hard to screw up, and it’s very versatile. You can change up the flavors and add ins without much concern because there’s no leavening to worry about. It’s also a great way to use up leftover bread. Stale bread, eggs, and milk doesn’t sound that delicious, but the whole is much greater than the sum of its parts. 

Hawaiian Bread Pudding | How to be Awesome on $20 a Day

Hawaiian Bread Pudding might not be much of a stunner on the plate, but it’s certainly delicious, and as far as I’m concerned that’s all that matters.  

Hawaiian Bread Pudding
Serves 6
Hawaiian Bread Pudding is a simple dessert with a distinctly tropical feel.
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
For the bread pudding
  1. 250 grams stale Hawaiian bread or brioche, cut into cubes
  2. 1 small can pineapple chunks
  3. 1/2 cup chopped macadamia nuts
  4. 3 eggs
  5. 40 grams (1/4 cup) brown sugar
  6. 2 tablespoons coconut rum
  7. 125 ml (1/2 cup) heavy cream
  8. 500 ml (1 cup) whole milk
For the coconut rum creme anglaise
  1. 1-1/2 cups heavy cream
  2. 2 egg yolks
  3. 1/2 cup powdered sugar
  4. 1/4 cup coconut rum
For the bread pudding
  1. Preheat oven to 350F or 175C. Lightly butter a 2 quart casserole or a nine inch pie pan.
  2. Add your dry bread to the pan. If it's not quite stale, you can leave it out on a wire rack for a while.
  3. Add the pineapple and macadamia nuts. Try and evenly disperse them around the pan. No need to stir, just let everything settle.
  4. In a mixing bowl, whisk together the eggs, brown sugar, rum, cream and milk. Pour this over your bread mixture and press the bread down into it to make sure everything is good and squidgy.
  5. Let the bread soak for 20 minutes before putting it in the oven.
  6. Bake for 40 minutes or until everything is puffy, lightly brown, and set.
  7. Let rest until it is just warm.
For the coconut rum creme anglaise
  1. While your bread pudding is soaking or baking, make your creme anglaise.
  2. Add the cream, egg yolks, and powdered sugar to a small sauce pan over medium heat.
  3. Stir constantly for about 8-10 minutes until the sauce thickens. It will coat the back of a wooden spoon when it's ready. Do not boil.
  4. Stir in the rum until everything is smooth.
  5. Pour it through a sieve into a container, then chill in the fridge until ready to use.
  6. Drizzle your cold sauce over your warm bread pudding and enjoy.
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
20 Awesome No-Bake Treats

20 Awesome No-Bake Treats

20 Awesome No-Bake Treats

Things are going back to normal here in Glasgow, and you can’t go out without a jacket anymore. But we had a good run there for a while where it felt like real life actual summer. Nobody has air conditioning here, so the thought of turning on your oven is particularly abhorrent. 

For most of you in the northern hemisphere, you’re probably still in the thick of the heat, and even with air conditioning, you’re probably dreading cranking up the oven for an hour. And yet, my sweet tooth knows no season. I still need desserts. Here are 20 sweet no-bake treats to keep you cool this summer.

  1. peanut butter fudge
  2. salted caramel pudding
  3. classic fudge
  4. pink lemonade fudge
  5. no-bake chocolate peanut butter pie
  6. 5 minute microwave lemon cake
  7. chocolate pudding
  8. cookies and cream fridge cake
  9. brownie butterscotch pudding parfait
  10. chocolate orange mousse
  11. double layer pumpkin pie
  12. giant peanut butter cups
  13. no-bake holiday pie
  14. lemon meringue fool
  15. nutella cheesecake parfaits
  16. no-bake passion fruit cheesecake
  17. grasshopper pie
  18. chocolate lime pie
  19. plainly awesome doughnuts
  20. nutella no-bake cookies

Have a sweet summer, friends.

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Lemon Polenta Cake | How to be Awesome on $20 a Day

Lemon Polenta Cake

Lemon Polenta Cake | How to be Awesome on $20 a Day

When we moved into this flat, it was with the promise that we could completely redesign the kitchen. In fact, I believe I was promised the kitchen of my dreams. And while our kitchen is spacious, it is far from dreamlike. We may have the stupidest oven ever sold.

My oven has four stops on the “settings” dial. There’s off, obviously, followed by the first click that turns the oven light off. The oven light does not work (insert face palm emoji). Then there’s the click to turn on the bottom AND the top heating element. And finally top only. Does anyone else see something missing? I can’t turn off my top heating element in my oven. Basically everything I put in there is getting broiled. I have to cook everything on the bottom rack to keep it from over-browning. Often, as is the case with this particular cake. I am not successful.

Lemon Polenta Cake | How to be Awesome on $20 a Day

And yet I’m sharing it with you today anyway because this blog has always been about finding the awesome in the everyday and making the most of what you got. And I still couldn’t get Geoff to stop eating two pieces a day, so I can confirm that it tasted absolutely amazing.

Lemon Polenta Cake is naturally gluten-free as it’s made with ground almonds and cornmeal. And of course there’s plenty of lemony-ness both in the cake and in the lemon syrup you drown this cake in to make it not just moist but damp for days. You won’t want to stop eating.

Lemon Polenta Cake | How to be Awesome on $20 a Day

Some people have perfect kitchens. Some people… don’t. We all deserve great cake. This Lemon Polenta Cake is where it’s at. 

Lemon Polenta Cake
Serves 8
Lemon Polenta Cake is soaked in a tangy lemon syrup that makes this gluten-free cake awesome for days.
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
for the cake
  1. 200 grams unsalted butter, room temp
  2. 200 grams sugar
  3. 200 grams ground almonds
  4. 100 grams cornmeal
  5. 1-1/2 tsp baking powder
  6. 3 eggs
  7. zest of 2 lemons
for the syrup
  1. juice of 2 lemons
  2. 125 grams powdered sugar
for the cake
  1. Line the bottom of a 9-inch springform pan with parchment, and grease the sides with butter
  2. Preheat your oven to 350F/175C.
  3. With a mixer, beat the butter and sugar together until light and fluffy.
  4. Combine the almonds, cornmeal, and baking powder in a separate bowl, then mix a third of the mixture into the butter and sugar. Add an egg and combine. Continue alternating dry ingredients and eggs until everything is combined.
  5. Finally mix in the lemon zest.
  6. Transfer the batter to your pan and bake for 40 minutes until the edges start to pull away from the pan.
  7. Cool in the pan on a wire rack.
for the syrup
  1. In a small saucepan, boil the lemon juice and powdered sugar until the sugar is dissolved. Set aside to cool.
  2. With a toothpick, prick tiny holes in your cake, then pour the syrup over the cake and let it sink in.
  3. Once cool, remove the collar from your pan. Serve a big wedge and experience pure joy.
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
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