Halloween Candy Bread Pudding
Makes 9 portions
3/4 cup white sugar
1 1/2 cup milk
6 hot dog buns, cubed (or 5-6 cups of cubed, dry bread)
1 – 1 1/2 cups leftover Halloween candy (I used Smarties and chopped up Aero bars)
1. Heat your oven to 325F. Line a 9″ pan with parchment paper.
2. Whisk together the eggs and sugar until smooth. Add in the milk and whisk to incorporate.
3. Mix the dry bread cubes into the custard. Allow it to stand for at least 5 minutes to soak up some of the liquid.
4. Once the custard has been absorbed by the bread, stir in the Halloween candy, reserving a handful or so to sprinkle over the top.
5. Pour the bread pudding into the pan and level out the top. Sprinkle it with the reserved candy and bake, covered (with tin foil), at 325F for about 45 minutes. After 40 minutes, you can remove the foil and allow the top to brown for the remaining 5 minutes.
6. Cool slightly, slice and serve. Bread pudding can be made in advance and then reheated either in the oven or in a pan (in which case I coat each portion with sugar to develop a nice crust on the outside). Refrigerate any leftovers for later.
Why hello there readers of the Starving Student, remember me? Probably not, I’ve been a horrible person lately. To say I have neglected my blog would be an understatement. 2 posts this month and only 13 in all of 2012 (14 now!!!)? Yikes…. I sure fell off the bandwagon somewhere along the lines.
But enough with all the pessimism and negativity, it’s time for an update. A much needed update at that! All the things that have taken priority over this blog, well I am finally going to share. After I figure out where to begin….
So I guess that’s it for today folks, I will post again when I finally figure out how to collaborate my life during the past few months into one cohesive post. In the meantime, I will at least provide a picture. Adios amigos!
Oh come on people, have some faith in me, if only a little bit. I said it was time for an update and believe me, you are going to get an update.
Let’s go back to where it all began, on September 22, many years ago, I was born. Ok, seriously. I suppose the last time I blogged with any degree of significance was Christmas. That gives a good 3 and a half months to catch up on.
January was a bit of a write-off. Charlottetown in January – honestly, all I did was go to school, then go to work. Then school then work then school then work. Next.
February was pretty fun. I headed back west to Edmonton for my cousin’s wedding. What a whirlwind tour. Over 10 hours of travel and I was there a whopping 2 days. But still, super fun.
Upon my return to Charlottetown I wasted no time getting back into the thick of things. I decided to enter the 2012 Mission Impulseible Competition with my partner Jonah. The purpose of the event was to promote pulses of all shapes and sizes; beans, legumes, lentils, etc. Little did I know that the humble black bean would consume my life for the next 2 months. Even my roommate was sick of hearing about beans (not to mention taste-testing them) by the end of it all.
At one point I even spent a good half hour making this:
See, beans caused my mental deterioration.
But in the end of it all, it was definitely worth it. We placed third, however the experience both in product development and marketing was truly invaluable. Needless to say, I am taking a break from beans for a while.
In the midst of all the competition chaos, I went home to Calgary for spring break. It was kind of a surreal 10 days. All I could think about was beans but at the same time, I kept telling myself, “Mallory relax, you’re on vacation, beans can wait.”
“No they can’t self!!!!!!! Shut it and stop telling me what to do!”
Anyways I spent some time out at our family condo in Canmore, my favorite place in the world. If there was anything that helped me take my mind off of the competition it was skiing at Lake Louise. It’s not hard to see why.
I did lots of cooking and baking for the fam jam, including these pretzels from The Wednesday Chef. I don’t think we bought bread from the grocery store all week.
Also, I finally got to eat at The Coup, a vegetarian restaurant on 17th Ave that I have been meaning to try for ages. Unfortunately I don’t have any pictures (I was too busy eating), but the falafel quesadilla was amazing! Spicy and crunchy and garlicky and surprisingly meaty for something that did not contain an ounce of meat.
Too soon I was back in Charlottetown and Mission Impulseible 2012 was upon us. The competition itself was actually in Halifax. I spent the night there and had the opportunity to eat at Jane’s on the Common.
Arugula salad with toasted hazelnuts, risotto cakes with melted brie and vegan chocolate mousse (using silken tofu) for dessert. No complaints, it was all great.
Ok so there’s January, February and March in a nutshell, now for April. The month of PEI Burger Love on the Island. Another competition, go figure. It’s a promotional event and a bunch of restaurants in Charlottetown and area have created their own unique burgers using PEI beef. Customers vote for their favorite and at the end of the month we will see who is the winner.
|As if I don’t make enough of them at work, I made some at home the other day too.|
At the Brickhouse ours is called the Executive. We are doing a 6 oz. patty topped with double smoked bacon and pepper gouda with crispy fried onions, red pepper jam, spicy aioli, lettuce and cabbage, all on a homemade pretzel bun. That’s where I come in. Last Saturday I made 105 pretzel buns. Yep, 105. And by the end of the night, they were almost all gone. I don’t even eat meat but I’m an advocate for the Executive. I’ve definitely consumed enough of the buns! If you are in the area, I highly recommend that you come in and try it! I forgot to mention that they are even topped off with a deep fried pickle.
What else, what else? I entered a recipe contest at my school to promote tomatoes. I decided to try something different and whip up some tomato cupcakes.
I am also racing in the 2012 Underwear Affair when I get back in Calgary in June, June 2 to be exact. It’s an event to raise money and awareness for cancers below the waist. Anyone who wishes to donate can follow the link in the upper right-hand corner of my page. I would love all the support I can get, thanks!
And in between beans, burgers, tomatoes, running and everything else, there’s been….
Compressed melon. Vac-packed, frozen and thawed, creating a texture similar to sashimi.
More macaron. You thought I was done with them? Think again. This time chocolate ones at work.
A big ‘ol block of butter. Try spreading that on your toast.
Candy! Who knew that some sugar and baking soda could be so delicious.
Sandwiches. All anyone ever wanted in life was a good sandwich, right?
Crepes with Nutella, raspberry jam and blackberries. An excellent way to start your day.
Happy Sunday everyone! See you in another 6 months 😉 Nah, I will be back later in the week with the crepe recipe. Cheerio!
One of my favorite childhood memories – Sunday dinner at my grandparent’s house. And the best part about Sunday dinner at my grandparent’s house – the Werther’s candy I would eat by the handful. I would even stock up for the ride home…which lasted all of 15 minutes. It’s really surprising I wasn’t more of a chubster!
Anyways, the point is, I love anything that combines the 2 concepts “creamy” and “caramel”. Especially when it is homemade with only 4 simple but perfect ingredients: butter, cream, sugar and sea salt. Sorry Werther’s but when it comes to salted butter caramels, made from scratch no less, you don’t stand a chance!
I have made some really good, and some really bad caramel attempts in the past so I wasn’t sure what to expect from David Lebovitz’s recipe (although I will admit, my expectations were considerably high because he is a genius with anything sweet). I followed the instructions to a T, except for the ingredient list itself. I made the executive decision to omit the corn syrup (actually it was a pretty easy decision, it’s difficult to use something that you don’t have) and the vanilla (same reason). Instead I substituted the syrup for an extra 1/2 cup of sugar and about 1/4 cup of water. The only issue with this is that the corn syrup prevents the sugar from crystallizing. Basically it provides insurance that you won’t screw up. So why didn’t I use it again??? If you know anything about me and my candy-making escapades, I was truly destined for failure. Somehow though, I managed to not only succeed in making the caramels, they were easily the best I have ever created. Either I was amazingly lucky, or I am finally starting to get the hang of hot sugar and all of its finicky wickedness.
-3/4 cup (180 ml) heavy cream
-1/2 teaspoon vanilla extract, bean paste, or powder (this isn’t crucial, if you don’t have it, don’t worry)
-rounded 1/2 teaspoon + 1/4 teaspoon flaky sea salt
-1/2 cup (160 g) light corn syrup, golden syrup or rice syrup
-1 cup (200 g) sugar (if you omit the corn syrup like I did, increase this amount to 1 1/2 cups in addition to 1/4 cup of water)
-4 tablespoons (60 g), total, salted butter, cubed, at room temperature
1. Line a pan with foil and spray the inside with cooking spray. Personally I used a mini pyrex dish, neglected to use the foil and opted to directly grease the pan instead. It worked, but it made the caramels harder to remove.
2. Heat the cream with 2 tablespoons of the butter in a small saucepan with the vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat, cover, and keep warm while you cook the syrup.
3. In a medium, heavy duty saucepan (make sure it is large enough, you don’t want the hot sugar to boil over!), fitted with a candy thermometer, heat the corn syrup, golden, or rice syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots.
If you are going to live on the edge and substitute the corn syrup for sugar, follow the exact same directions. Stirring too often will actually promote crystallization so resist the urge to do so. Chances are, the mixture will crystallize to some extent. Don’t freak out and chuck everything in the garbage (yes I have done this before, how did you guess?), it will sort itself out. DON’T touch it, don’t swirl it, nothing. Let it keep cooking and as the syrup changes color, becoming a rich, amber, the crystals will magically disappear. I have no idea why it happens, but in my experiences it just does, and that is all that matters! Actually now I am curious, I will probably go Google the answer…
|As you can see it crystallized quite heavily along the outside edges but the rest still turned perfectly golden.|
|Despite the fact that it was filled with burning hot sugar, I still managed to lick the bowl!|
PS. Follow this link for ten tips to making caramel from David Lebovitz. This might help if you too rebelliously decide to forget about the corn syrup.
I have what you could call a “love/hate” relationship with chocolate fudge. Actually it is with homemade candies in general, but let’s leave that discussion for another day.
Chocolate fudge, it really doesn’t sound all that complicated. Mix up some chocolate, sugar, cream, butter, etc. boil it down, beat it up, chill it and you are ready to indulge. Ha! If only it were that simple.
|All it takes to make chocolate fudge! Well at least ingredients wise…|
|Throw everything it the pot.|
|A candy thermometer, definitely a must when making fudge!|
|Bring it to a boil, stirring constantly.|
|Turn it down to a simmer and cook until the mixture reaches 240 F (soft ball stage).|
Not quite there yet.
We are good to go, remove it from the heat!
Add the butter (I also placed the bowl in an ice bath to help cool it down).
Before beating (and also pre-blisters).
It was significantly lighter, and my hands were bleeding, so I decided to stop…bad choice. It had yet to lose its sheen so it wasn’t ready yet, dispite what my arm was telling me!
How’d you manage that?…oh, just making fudge!
OLD FASHIONED CHOCOLATE FUDGE (from allrecipes.com)
- 2 cups white sugar
- 1/2 cup cocoa
- 1 cup milk
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- Grease an 8×8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C) (on my thermometer the soft ball stage was marked at 240 so I cooked it until that point, at 238 the “soft balls” were not forming yet). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen (which mine apparently did not). Do not under beat (this is where I went wrong guys, clearly they added this comment to the recipe for a reason! So beat it until you cannot beat anymore, and then still keep beating!!!).
- Pour into prepared pan and let cool. Cut into about 60 squares.