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Thursday, June 10, 2010

Artichoke Dip and Bread Pudding

I found two great ways to enjoy my French bread! First, artichoke dip. I'd never dealt with cooking my own artichoke before, so this was a new one for me, thank goodness for the internet!

First I trimmed the top, tips of the leaves and stems.

Then I put them in boiling water and simmered them, covered, for about 30-40 minutes.

I peeled off the leaves and saved them for dipping them in a dip for another time.

I gutted the heart of it with a small measuring spoon to get all the prickly fuzzy stuff.

I chopped and mashed to soft inside.

Then I mixed it with a little sour cream, mayo, lemon juice, pepper, and topped it with cheddar. I heated it up for a minute in the microwave and had a wonderful dip for my bread!

I checked out some different bread pudding recipes online and found a great healthy one and an ooey, gooey, very unhealthy one. I wasn't familiar at all with bread pudding, I have just heard about it and people seem to like it. So, I decided to blend the two recipes and see what happened. I made the actual bread pudding part healthy and topped it with the unhealthy sugar/butter sauce.

It was really delicious hot and later cold. I will be keeping this recipe!

Bread Pudding

6 slices of day-old bread
2 T butter
1/2 C raisins or nut (optional)
4 eggs, beaten
2 C milk
3/4 C sugar
1 t cinnamon
1 t vanilla

Turn oven on to 350. Cube bread and put in a greased 8x8 pan. Drizzle melted butter on top of bread. In a medium bowl mix eggs, milk, sugar, cinnamon and vanilla. Pour over bread, push down bread and let rest for 10 minutes. Bake for 45 minutes, or until top springs back.


1 C sugar
1/2 C butter
1 beaten egg
2 t vanilla

Mix over medium heat and stir until sugar melts. Pour over bread pudding. Serve warm or chilled.

1 comment:

scubamom said...

Both of these sound pretty tasty!