Friday, August 14, 2009

Bread Pudding


6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Tapioca Pudding


•115g/4oz (1/2 cup) Asian pearl tapioca (known as "seed" tapioca in North American grocery stores)
•2 cups water
•Pinch of salt
•1 can of coconut milk
•table syrup or maple syrup to serve (approx. 2-3 Tbsp. per serving)
•optional: slices of fresh mango or other tropical fruit


About Pearl Tapioca: The tapioca used here is called "pearl tapioca" in Asian stores, but if you buy it in the baking aisle of your local grocery store, it will be called "seed tapioca". This is the best type - better than minute tapioca. Note that if you happen to buy the larger pearls (like small peas), they will take twice as long to soak and cook.

1.Cover the tapioca with luke warm water for 15-20 minutes, or until the granules expand and have softened. Pour off excess water.

2.Place tapioca, pinch of salt, and 2 cups water in a pot over high heat. Bring to a boil.

3.Reduce heat to medium-low and simmer for about 10 minutes. Stir occasionally, adding a little more water (if necessary) to prevent tapioca from bubbling and "spitting". Cooking Tip: Tapioca is cooked when the pearls turn very soft and translucent. If you're not sure whether your tapioca is cooked, sample a spoonful - if it is soft and a little "gooey", it is done (even if several of the pearls are still not translucent).

4.Serve immediately if you prefer a warm dessert (good in the fall and winter), or let the tapioca cool in the refrigerator if you prefer a cold dessert (good for spring/summer).

5.To serve, spoon out about 1/2 cup of the cooked tapioca into individual serving bowls. Drizzle about 1/4 cup of coconut milk over the tapioca in each bowl. If using fresh fruit, sprinkle the fruit overtop. Finally, let your guests add their own syrup (according to how sweet they like it)- about 2-3 Tbsp. per bowl. Now have each person stir their pudding a little before sampling this tropical delight!

Wednesday, May 20, 2009


6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate


1.Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

2.Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

3.Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.

4.To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.