A Taste of Pennsylvania Cookbook

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SUPPLEMENTAL RECIPESBread PuddingRecipe and Photo by Chef Dennis Littley, A CulinaryJourney with Chef Dennis, www.askchefdennis.comPrep time: 20 minsCook time: 1 hour 15 minPreheat oven to 350˚F.Place bread in a 9” ×13” baking dish.In a mixer or large container, mix the milk,eggs, sugar, and vanilla together, makingsure all the eggs are beaten into the milkand all the sugar has been incorporated.When it is well mixed, pour this mixtureover the cut bread, mixing it well so thatall of the bread has absorbed some of themilk. Let it sit for at least 15 minutes beforebaking (overnight in the fridge is evenbetter).Before it is baked, pour the cup of half-andhalfover the bread; this will enhance theflavor of the pudding. Do not mix it in—letit seep into the bread.Then drizzle the melted butter over theentire pan, letting the butter’s richnesstouch as much of the top of the mixtureas possible.Cover the bread pudding with cling wrap(trust me, it will not melt), then cover itwith foil.Bake for about one hour, then uncover andcontinue to bake for 15 minutes more, oruntil center is fully set. (If the butter haspooled in any area, spread it around beforethe final 15 minutes; this will help get itgolden brown.)BREAD PUDDING:One loaf of potato bread,cut into cubes, (more if youneed it—the bread shouldmound high above yourcasserole dish.)4 cups whole milk3 large eggs2 cups sugar2 Tbsp. pure vanilla1⁄3 cup raisins (optional)1⁄2 stick of butter, melted(optional)1 cup half-and-halfcontinued next page91
SUPPLEMENTAL RECIPEScontinued from previous pageCREAM CHEESEFROSTING:1⁄2 lb. butter, softened1 lb. cream cheese, softened(not whipped)1 cup 10x sugar (more if youlike it sweeter)2 tsp. pure vanilla extractNow while you are letting your breadpudding bake, make the cream cheesefrosting.Cream Cheese FrostingAllow butter and cream cheese to come toroom temperature and soften.Whip the butter and cream cheese inyour mixture at high speed to get someair into it.Now, and this is important (believe meI know too well) turn the mixer down allthe way.Now you can add your 10x sugar and turnup the speed gradually.Add the vanilla and mix well.If you’re serving the bread pudding rightaway, spread the frosting over the bakedbread pudding and as it melts in, spread itover the surfaceServe warm or at room temperature.92
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2013 Recipe BookContentsMUSHROOM DA
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MUSHROOM DAYMushroom Duxellefor Pas
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MUSHROOM DAYSeared Scallopswith Cha
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VEGETABLE DAYTony’s Giambotte(Gra
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Renee’s Sautéed SaupeVEGETABLE D
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VEGETABLE DAYcontinued from previou
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VEGETABLE DAYcontinued from previou
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WEIS DAYComfort Food Makeoverfeatur
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WEIS DAYWild Mushroom and &Gruyere
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WEIS DAYKettle StyleJambalayapresen
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WEIS DAYTesoroMarinara Sause Saucep
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PORK DAYSautéed Medallions of Pork
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Roast Stuffed Pork Loinwith Buttern
Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
Page 50: PORK DAYBabunya’sPork Chop Milane
Page 55 and 56: BEEF & VEAL DAYcontinued from previ
Page 57 and 58: BEEF & VEAL DAYcontinued from previ
Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
Page 64 and 65: APPLE DAYFried AppleBread Puddingpr
Page 66 and 67: APPLE DAYcontinued from previous pa
Page 72 and 73: Caramelized Brussel Sproutsand Appl
Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
Page 82: SpecialtyCrops Day
Page 85 and 86: SPECIALTY CROPS DAYFresh Pennsylvan
Page 87: SPECIALTY CROPS DAYcontinued from p
Page 91 and 92: SUPPLEMENTAL RECIPEScontinued from
Page 93: SUPPLEMENTAL RECIPESBaked Apples wi
Page 97: Notes
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A Taste of Pennsylvania Cookbook

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