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

Spinach & Ricotta Triangles

Spinach & Ricotta Triangles

Food Party for 3

Hello everyone! Today has been quite an eventful day filled with food. It kicked off with early start to a Saturday morning where two of my other housemates Lina & Marissa, and myself, caught a bus to Paddy’s Market to shop for some fresh produce. It was Lina’s first time to Paddy’s Market and I think she really enjoyed the fresh produce, and found it a little bit overwhelming at the same time. We shopped for our own food, as well as ingredients for our picnic that we had planned for the afternoon as well. I think I spent about $45 dollars in total for fresh vegetables, meat and seafood – half of the budget went to the seafood though, but then you can imagine buying the rest of the stuff for $20 which I think will last me the whole week plus 1 or 2 days max.

And of course, on our way back we stopped by Chinatown to grab some delicious cream puffs from Emperor’s Cream Puff. I told Marissa to get a box of 20 to share between the 3 of us. She told me while she was lining up, she doubted whether we could finish the whole box. Well, we did. Half of the box was practically devoured in less than 5 minutes, and the rest we finished up on the bus trip back home.

On today’s menu for the picnic, we had Chicken & Pea Soup, Chorizo & Caramelised Onion Sausage Rolls, Penne Salad, Spinach & Ricotta Triangles, and for dessert, Marissa’s Egg Custard (gone wrong, long story short, it ended up becoming steamed eggs). We also had an array of white wine: Chardonnay, Pink Moscato & Sauvignon Blanc, and a bottle of Apple & Pink Grapefruit Schweppes.

I think we overestimated the amount of food for 3 people, (and eventually became 4 as we invited our other housemate Sam to join us), for we had SO much food. All in all it was a fun day, well anything that involves food is always fun!

Penne Salad
Lina’s Penne Salad with fresh capsicums, corn, tomatoes, and sautéd garlic, mushrooms and zucchini. Drizzled with lemon juice and a touch of vinegar, seasoned with salt and pepper

Chicken & Pea Soup
Marissa’s Chicken and Pea Soup (see original recipe here on Taste). Basically substitute the ham for the chicken drumettes, and without the salami bites

Mexican Chorizo & Caramelised Onion Sausage Rolls
My Mexican Chorizo & Caramelised Onion Sausage Rolls


Today, besides my Mexican Chorizo & Caramelised Onion Sausage Rolls, I also decided to make some Spinach & Ricotta Triangles to add the dishes for Lina is a vegetarian. These triangles are a quick and easy family food, perfect for entertaining food or for a vegetarian lunch or dinner, served with a salad.

Spinach & Ricotta Triangles

PREP TIME 20 MINS | COOKING TIME 15-20 MINS |
MAKES 
27 TRIANGLES

INGREDIENTS

  • 3 sheets frozen puff pastry, semi-thawed
  • 100g fresh loose leaf baby spinach, washed and dried
  • 250g ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 stalk fresh mint leaves, finely chopped
  • Zest of one lemon
  • Ground salt and pepper
  • 1 egg, beaten
  • 1 tbsp milk

Spinach & Ricotta Triangles

METHOD

  1. Preheat oven to 200C. Combine the egg and milk in a small bowl. Add the remaining ingredients in a medium bowl and mix with a spoon.
  2. Cut puff pastry sheets into 9 squares. Add about a teaspoon (or more) of the mixture in the middle of the pastry square and fold over into a triangular shape. Brush the ends with the beaten egg and milk mixture to secure. Using the tips of the back of a fork, gently press down on the edges to seal the joins. Repeat for the remaining squares.
  3. Space them out on a tray lined with baking paper. Brush the tops with the rest of the egg wash and bake in the oven for 15-20 minutes or until puffed, golden and cooked through.
  4. Serve with salad on the side.

Spinach & Ricotta Triangles

BON APPÉTIT

– Ally xx

myTaste.com