BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

BREAD PUDDING W/ LEMON RAISIN SAUCE- Fred Wix

4 C. bread cubes - 8-10 slices    1/2 cup sugar

4 ex lg. eggs, beaten                   1/4-cup (Pck) brown sugar

2 3/4 cups milk                                2 Tbs. cornstarch

1/2-cup (Pckd) brown sugar            3/4-cup water                  2Tbs.butter

1/2 tsp. cinnamon                           1/4 cup lemon juice      1Tbs zested

1/2 tsp. ground cardamom            1/4-cup raisins                      lemon

2 Tbs. lemon juice                          2Tbs. nuts

Place the bread cubs in a lightly sprayed 9-inch baking dish or pan.  In bowl, combine the next 6 inbred. Mix well, and then pour over the bread cubes.  Place in a 350 oven and bake 45 minutes or until a knife comes out clean.  In a small saucepan, combine the next 4 ingred.  Then gradually stir in the cold water and lemon juice.  Heat this mixture, stirring over a medium heat until the mixture boils.  Reduce the heat and continue to cook until the sauce comes clear and thickens.  Stir in the raisins, nuts, butter and zested lemon.  Serve warm over the still warm or room temperature pudding.  Makes 6 servings.  ENJOY!

I don't use cardamon --I just put it in -- Because Fred makes it with cardamon

crepes -- great for dinner or breakfast

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk* 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 *Note:  The book says that the tasters preferred the taste of whole milk but that you can use low-fat or fat-free milk instead. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

 I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes.  You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  Crepes are delicate and so the toppings should be delicate also.   

Lime Water -- what a relief -

Lime Water --- oh so cool -  Now that it is getting hotter -- (Yes I know you are hotter than I am) this is just great --

5 Qt. Water                                  2 T. Citric Acid (Vitamin C)

3 C. Sugar                                   Crushed Ice

2 T. Lime Juice or Lemon Juice

Stir well & Float slices of Lemons or Limes on Top.

(Citric Acid can be purchased at Trader Joes's or Whole foods - It's a Powder) or at a Health food stores.