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Chocolate Bread Pudding with Rum

Apr
18

Bread pudding doesn’t have to be about bread! I know, that’s shocking and somehow defies the title, but a bread pudding is a method. It can be made with something besides bread. Really! Why not? This is different, and delicious.

For the chocolate in this recipe, you can use one 8- to 9-inch square pan of brownies or one 8- to 9-inch layer chocolate cake. If the brownies (or cake) is iced, don’t use the chocolate chips. Of course, you could also use half of a 9 x 12 pan of brownies or half of a two-layer chocolate cake–this recipe is awesome for leftovers! (Got a half-eaten cake, tired of it? Here’s your recipe!) Use white chocolate chips instead of milk chocolate or semi-sweet. Add nuts. Whatever you like. Going even further, you could use ANY kind of cake, or even gingerbread. That wouldn’t be a chocolate bread pudding, but the same custard can be used to make the bread pudding. Be creative!

You can find my brownies recipe here.

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How to make Chocolate Bread Pudding with Rum:

1 8- to 9-inch square pan of baked brownies
1 cup chocolate chips, milk chocolate or semi-sweet
3 eggs
1 tablespoon sugar
1/4 cup rum, optional
2 cups milk or cream

I was using iced brownies, so I didn’t add the chocolate chips.
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Slice and cube the brownies. Grease a 2 1/2 quart baking dish. Spread the cubed brownies in the pie dish, stirring in the chocolate chips, if using.
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In a medium-size bowl, whisk eggs and sugar. Add rum. (If you don’t want to use rum, you can use 1 teaspoon of vanilla extract instead.) Whisk in the milk or cream.
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Pour over cubed brownies and chocolate chips. Using a spoon, squish the brownies at the top down to make sure all of the pieces get into the creamy goodness.
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Let sit for about 10 minutes (or overnight) then bake at 350-degrees for about 45 minutes.
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Serve warm or room temperature with vanilla ice cream or whipped cream.
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This is bread pudding elevated to holiday dinner status. If you’re looking for something different and scrumptious this weekend, try it! And let me know how it goes.

See this recipe at Farm Bell Recipes and save it to your recipe box.
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Do You Cut Up Whole Chicken?

Apr
17

Do you….
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….cut up whole chicken?

In a supermarket world where prepared chicken, cut in handy pieces–thighs, wings, drumsticks, breasts, boneless, skinless–is spread before us, why cut up your own? Whole chicken is cheaper per pound–most of the time. Not always. There are great sale prices on cut chicken sometimes, particularly on chicken breasts, though this doesn’t usually occur with boneless, skinless breasts. It’s very easy to make boneless, skinless breasts when cutting up your own chicken. You also get all the extra “goodies” when cutting up a whole chicken–the neck and gizzards etc to make your own stock. Sometimes I make stock right away, sometimes I don’t. If I don’t want to make stock immediately, I freeze the stock parts until I collect from several whole chickens and make it all at once.

Here, yesterday, I was cutting up a whole chicken to fry. I almost always separate the wings into a separate freezer bag, building up a collection of wings until I have a wing fest night. I put the neck and gizzards in a separate freezer bag to save for making stock later. The rest of the pieces, for frying, were placed in a bag with milk and placed in the fridge for frying in the evening.
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There are all kinds of videos on YouTube for cutting up whole chicken. My favorite one is from Gourmet Magazine.




I cut up whole chicken exactly as directed in this video except for how I do the breasts. I make boneless breasts and do the breasts in quarters instead of halves.

So, do YOU cut up whole chicken? (It only takes about five minutes, swear!)

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



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I Love Your Comments

  • Do you need an official taste tester? I am qualified in meats, cheeses, and baked goods, especially peperoni rolls, West Virginia style.
    Cousin Mark on It's Starting to Look A Lot Like Workshops
  • This could become a movie ....:)
    Dana on A Stinky Question
  • Made this last night for a change from turkey. It was great! I kept the meat filling to half recipe but the full recipe for the spoon bread . I also grilled 3 c. home frozen corn for a layer between. Served it with guacamole, corn salsa and sour cream. It was wonderful! Thanks for sharing! Will make again.
    Granma2girls on Tamale Pie with Spoon Bread
  • :happyflower: Mama always said "good fences make for good neighbors."
    Joell on Fences Are Good People
  • I hope that last remark about hired men isn't indicative of anything! Our experience has been that not even some hired men are very good...... It is a good idea to cut down mowing time and extend your grazing area. It is such a wastes of time, gas and feed, to mow good grass.
    Glenda on Fences Are Good People
  • Sometimes I wonder why I don't have 3 laps, one for the dog and 2 for the cats. They have their moments also when they are stubborn about who is favorites.
    holstein woman on A Falling Out
  • :happyflower: When you have multipe animals, it is as bad as having several kids, everyone wants to be mommy's favorite. It is nice that they have such a large pasture to run.
    Joell on A Falling Out
  • Sounds like a great plan to reduce the mowing. We often put fencing around what we don't want eaten and let the goats "mow" the lawn here. But we aren't as exposed to the road as you are. Have you considered turning any of the areas on your farm in to hay fields? Even you don't have the equipment to do hay yourself, you may be able to hire someone to do it for you for less than you buy it.
    Heidi533 on Fences Are Good People
  • I want your postscript cross-stitched on a pillow. And I love mowing, but even I think 20 hours is excessive! Of course I also have a riding mower, I hate push-mowing.
    buglady77 on Fences Are Good People
  • I made these with my family yesterday for our Egg Dyeing Party. They were amazing! We have a frying problem in our family, once we start we can't stop so we made fried smoked mozzarella bites, fried bacon, Scottish eggs, double fried Scottish eggs, and fried portabella mushrooms. It was Awesome! Thanks for the inspiration.
    canandfreezeCR on Fried Deviled Eggs
  • :happyflower: What a lovely place for them to dine--a 5 star pasture.
    Joell on My Favorite Activity

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