By Teri Cayton
The Parsons Advocate
I am so glad the forecast is calling for rain because this smoke from Canada is killing me. I know we are not getting it as bad as the northern states but it has been so hazy this week that I can actually smell it. Here it is the second week of June and the temps have been in the freezing range at night. Momma Said, “We may be closer to the end because Hates might be freezing over.”
I feel for the people closer to the smoke and fire it has to be terrible. I have been hearing on the news that the air quality in New York is hazardous to breath. Even down here in West Virginia my brother is having trouble breathing. I hope the rains come and slow it down or put it out completely.
Summer will be here and we will still be wearing our winter coats. I don’t like being cold in the winter and I sure as heck don’t like to be cold in July. At least the cooler weather has slowed down the lawn mowing my grass is just not growing. I’m not complaining but I think I would rather mow grass than having the furnace running at night.
Last year at this time the temps were in the 90’s so I guess the weather can’t please everyone. If it would just meet in the middle I would be happy, (Probably not, but I can tell myself that). Regardless, as long as it doesn’t start to snow I will be content with whatever Mother Nature throws my way.
Blueberry Bread Pudding with Maple Mascarpone Sauce
INGREDIENTS
- Unsalted butter to grease the pan
- 6 eggs
- ¾ CUP brown sugar
- 1½ TEASPOONS pure vanilla extract
- 1 TEASPOON ground cinnamon
- PINCH ground nutmeg
- PINCH salt
- 3 CUPS milk
- 1 POUND loaf challah or brioche bread cut into 1-inch cubes (12 cups)
- 1½ CUPS blueberries
- 2 TABLESPOONS sliced almonds
MAPLE MASCARPONE SAUCE:
- 8 OUNCES mascarpone cheese
- ¼ CUP maple syrup
INSTRUCTIONS
- Grease a 9-inch by 13-inch baking pan with butter.
- Combine the eggs, sugar, vanilla extract, cinnamon, nutmeg and salt in a large bowl and beat well. Add the milk and whisk all the ingredients together.
- Add the bread cubes and toss to coat the bread with the egg custard. Let the bread sit in the custard for 10 minutes or so to absorb the liquid.
- Meanwhile, pre-heat the oven to 350°F.
- Toss the blueberries with the soaked bread and pour the mixture into the greased baking dish. (It might be easier to add some bread to the baking dish, scatter some of the blueberries in, add more bread and scatter in the remaining blueberries.) Sprinkle the sliced almonds on top.
- Transfer the bread pudding to the oven and bake at 350ºF for one hour, or until a skewer inserted in the center of the pudding comes out clean and the top is nicely browned and springs back when you touch it.
- While the bread pudding is baking, make the maple mascarpone sauce. Combine the mascarpone cheese and maple syrup in a saucepan. Heat over low heat, stirring often. When the mascarpone starts to melt in the pan, whisk until it becomes a smooth pourable consistency. Keep the sauce warm or re-heat over low heat when ready to serve.
- Let the pudding cool to an edible temperature. Then serve with some warm maple mascarpone sauce drizzled on top.