Thursday, November 29, 2012

Holiday Baking Class

I recently found out about the variety of cooking, baking and healthy living classes that Whole Foods offers in their stores. They are about an hour, cost $5 and are just something different to do. Last night I took a holiday baking class with one of my friends. I haven't taken many cooking classes anywhere because I tend to not love everything on the menu. That was not the case here, the menu online was all desserts I like. The instructor was a trained chef and it felt like I was participating in a live version of all the food shows I watch on tv, but this time could taste the end product. We learned how to make Banana Chocolate Chip Bread Pudding, Chewy Ginger Snap Cookies and a Classic Apple Tart. The great thing about them was that you could make 1 large tart or bread pudding, or individual sized ones. Below is the recipe for our favorite of the night, the bread pudding.


Banana Chocolate Chip Bread Pudding
Serves: 8

4 cups day old bread, cubed (brioche, challah, or baguette)
2 cups milk
3 large eggs, room temperature
1/2 cup brown sugar
3 ripe bananas
1 cup chocolate chips
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of sea salt
Molasses Drizzle:
1/2 cup brown sugar
1/4 cup water
2 Tablespoons molasses
2 Tablespoons butter

If the bread is fresh, cut into 1 inch cubes and toast at 350F for 5-10 minutes until dry and toasted on edges. (This helps the bread absorb the filling without turning into mush)

Preheat oven to 350F.

In a large bowl, mash 1 banana and add milk, eggs, 1/2 cup brown sugar, vanilla, cinnamon, nutmeg, chocolate chips and salt. Whisk to combine.

Slice the rest of the bananas into coins and stir into mixture. Add bread and allow to absorb for about 5 minutes.

Place mixtre in a sprayed glass baking dish, (or muffin pan if making individuals) and cook until toothpick inserted comes out clean. About 40-50 minutes for large and 15-20 minutes for individuals.

To make molasses drizzle; combine brown sugar, water and molasses in a sauce pan. Bring to a boil, then add the butter (it will foam a little). Reduce heat to medium-low and simmer 1 minute. Pour sauce over bread pudding as serving.

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