Blueberry Bread Pudding

Blueberry Bread Pudding

Hello Everyone! I apologise for posting a day late – I got home quite late last night. Actually that’s a lie, I got home at a decent hour but because I was super full from the Korean BBQ Buffet Dinner that I had with two of my colleagues, I just wanted to take a shower and then go to sleep. Even though we work together and basically see each other 6 days a week for 8 hours, we don’t really get to just chill and catch up with each other, be it talking about our personal life or just random office gossip. All in all a great night with great company over great food.

In other news, I hope everyone had a great weekend, celebrating with their Mom’s on Mother’s Day. Ours didn’t quite go as planned, or well it did but we all ended up disappointment so to say. We, or my Mom actually, wanted to try out a restaurant that she had been eyeing for a while now for their breakfast buffet. We got there all excited and everything only to be disappointed with the buffet itself – or should I even call it a buffet really? To me, there wasn’t a substantial amount of food to call it a buffet, and hello?! What breakfast buffet doesn’t have an egg station?! I was immensely frustrated that I could not have sunny side up eggs, or scrambled eggs to go with my… Soggy hash browns and non-existent beef rashers, but instead had to suffice to cold pancakes and waffles. Outrageous. They had fried noodles though, which at first I thought was probably the only thing that could save me from further dissatisfaction – but I most definitely regretted taking a plate full of it. The noodles were subpar but paired with the most bitter vegetables ever which was enough for me to just push the plate away. A waste I know, but I couldn’t risk an upset tummy at that point. So what did I actually eat? Their assortment of breads and under-seasoned prawn noodle soup – a lot of it just to get my money’s worth. My Brunei friends/followers, if you’re wondering what restaurant I’m talking about, it’s Anjung Saujana at the International Airport. Their al a cart menu looked comparatively better, but meh, still not enticing enough for me to ever step foot in there again to be brutally honest. Sorry!

Blueberry Bread Pudding

Blueberry Bread Pudding

That aside, I was able to save Mother’s Day by putting together a lovely Blueberry Bread Pudding, filling it up with basically anything and everything I had left lying around from the previous blueberry recipes I have whipped up for Amcarmen’s Kitchen. I had some leftover white chocolate chips from my Blueberry Lemon & White Chocolate Scones, leftover ricotta cheese from last week’s recipe of Blueberry & Ricotta French Toast Roll Ups, and the most important leftover ever – the bread crusts from last week’s recipe as well (remember I said not to discard the bread crusts in that post? This is why).

So back when I was still living in Sydney, I think at that time I was just starting my final year of university, I hosted a little flowery tea party for 4 lovely friends of mine one fine weekend afternoon. One of the eats on the menu was finger sandwiches, and to be completely honest, I forgot what we actually put in them. I have a feeling it was tuna or egg sandwiches, but I really cannot remember. Anyway, that’s not the point, the point is that finger sandwiches usually have the crusts cut off and I distinctly remember that time saying that I was going to keep the crusts and make something out of them. If I remember correctly, I did make an all-crust bread pudding out of them, and this was the caption to the end result when I posted a photo of it on Instagram:

Any normal person would’ve either thrown them away or fed them to the pigeons – I am not a normal person. So instead of throwing leftover bread crusts from the tea party, I went on and made a bread pudding with almond flakes and dates out of it #freshfromtheoven #someonecomeoverandeatitwithme #foodporn #foodgasms — click here to see the full image of my Date & Almond Flakes Bread Pudding from way back in 2014.

Blueberry Bread Pudding Ingredients

PREP TIME 1 HOUR | COOKING TIME 1 HOUR | SERVES 12

INGREDIENTS

  • 200g ricotta cheese
  • 1 punnet (125g) fresh blueberries
  • 3 large free range eggs
  • 2 cups milk
  • 1/4 cup white chocolate chips
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Handful of flaked almonds
  • Granulated sugar (optional)
  • Leftover bread crusts + half a loaf of white bread
  • Unsalted butter, for greasing

METHOD

  1. Grease a rectangular baking dish, mine was about 7.5″ x 11″ in size, with the unsalted butter.
  2. Cut the crusts off the remaining half loaf and lay the bottom of the baking dish with the crusts, making sure to cover as much of the bottom as you can.
  3. Spread all of the ricotta cheese on top of the bread crusts and top with half of the blueberries and half of the white chocolate chips.
  4. Cut the crustless slices of bread diagonally in half and arrange to cover the layer of ricotta cheese, blueberries, and white chocolate chips. Set aside.
  5. Whisk together the eggs, milk, maple syrup, ground cinnamon, and ground nutmeg until well combined. Pour over the bread, making sure to press the bread down to absorb the egg mixture.
  6. Top with the remaining blueberries, white chocolate chips, and flaked almonds. Sprinkle about a tablespoon of granulated sugar on top if you wish. Cover with aluminium foil and let it sit for about an hour before baking.
  7. Preheat oven to 180C (350F or gas mark 4) about 45 minutes into its sitting time. Baked, covered for 30 minutes, and then uncovered for another 30 minutes or until lightly browned and set.
  8. Let it stand for 5 minutes before serving. Enjoy!

Blueberry Bread Pudding

Blueberry Bread Pudding

BON APPÉTIT

– Ally xx

myTaste.com

Blueberry & Ricotta French Toast Roll Ups

Blueberry & Ricotta French Toast Roll Ups

Hello Everyone! I hope everyone had a great weekend – or at least better than my week/weekend. We just wrapped up two back-to-back events that was ideally supposed to be a 3-month preparation scale type of event, but because of the last minute go signal from the client, a 3-month preparation schedule became the impossible of a 6-day preparation schedule. This meant a lot of late nights in the office and onsite for our team, losing our sanity, and on the verge of mental breakdowns… But we survived and delivered. It was indeed an intense week, everything had to be perfect down to the very last detail as our Guest of Honour for the first event was the Governor of China and for the second event was the Crown Prince of Brunei. Despite the intensity and late nights, I have fully recovered from being sick from the last two weeks – slowly but surely!

Blueberry & Ricotta French Toast Roll Ups

Continuing on with the theme of Blueberries for the month of May on Amcarmen’s Kitchen, tonight I will be sharing with you a recipe that I have seen lurking around the Internet for quite some time now – well, the one’s I’ve been seeing are the Strawberry and Nutella French Toast Roll Ups, but since we’re working with blueberries, here’s a recipe for Blueberry and Ricotta French Toast Roll Ups! This might just be the perfect Mother’s Day brekkie recipe for your Mom this upcoming Sunday! Feel free to change it up a bit to add her favourite fruits into the roll ups.

The original recipe by Chung-Ah over on DAMN Delicious uses cream cheese instead of ricotta cheese, but to my luck, the grocers I went to over the weekend didn’t have any in stock. Well, actually they did but it was a giant 2kg block of cream cheese and I thought to myself, what am I going to do with 2kgs of cream cheese?! I guess I could’ve made a cheesecake, but I think I’ve had too many cheesecakes already for the past month *cheeky grin*.

Blueberry & Ricotta French Toast Roll Ups Ingredients

PREP TIME 15 MINS | COOKING TIME 10 MINS | SERVES 2-3

INGREDIENTS

  • 6 slices of white bread, crusts removed*
  • 2 large free range eggs
  • 100g ricotta cheese
  • 1/2 cup fresh blueberries
  • 1/3 cup granulated sugar
  • 2 tbsp milk
  • 2 tsp cinnamon powder
  • 1/2 tsp vanilla extract
  • Knob of unsalted butter
  • Pinch of ground nutmeg

*Do not discard your crusts! You will soon find out in next week’s post 🙂

METHOD

  1. In a large deep dish, beat the eggs, milk, vanilla extract, and ground nutmeg together until well combined. Set aside.
  2. In a medium-sized bowl, combine the sugar and cinnamon powder. Set aside.
  3. Use a rolling pin the flatten the bread slices to about 1/4-inch thick and spread the ricotta cheese on the bottom of each slice of bread. Top each with a row of blueberries.
  4. Bring the bottom edge of the slice of bread tightly over the filling, rolling form the bottom to the top until the top of the slice of bread is reached. Repeat with the remaining slices of bread. Dip the bread rolls into the egg mixture.
  5. Melt the unsalted butter in a large skillet over medium-high heat. Working in batches, add the bread rolls to the skillet, 3 to 4 at a time and cook until evenly golden brown on all sides, about 2-3 minutes per side.
  6. Once done, immediately dredge the bread rolls in the cinnamon-sugar mixture, pressing down to coat.
  7. Serve immediately and enjoy!

Blueberry & Ricotta French Toast Roll Ups

Blueberry & Ricotta French Toast Roll Ups

Blueberry & Ricotta French Toast Roll Ups

Alright, so I may have overcooked the roll ups a bit as they were pretty brown when I flip them over – and this was only because I frantically searched the kitchen for tongs to use to flip them over. In the time span of looking for them, the roll ups went pretty brown *oops!* Note to self – make sure I have all the essential equipment ready before cooking!

These roll ups are such a fun twist to the traditional french toast. Like Chung-Ah says “who wants to go back to a slice of bread when you can have them rolled up?” I totally agree with her, however, I do think that my Cornflake-crusted French Toast and Milo French Toast in the form of a piece or two of sliced bread is also a fun twist to the traditional french toast. Check them out if you haven’t already done so!

Blueberry & Ricotta French Toast Roll Ups

BON APPÉTIT

– Ally xx

myTaste.com