iw, hopefully, just a disk and pretty simple now high tech and minimally invasive surgery.
The VA mess: I ranted about these fools the week it happened: no one responded.
M

Oh please please do post the recipe...pretty please? pretty pretty please with chocolate and whipped cream and fried pickles on top?! :))

I have a similar recipe but it uses strawberries instead of chocolate. It's delicious, really easy to make, and the ingredients are inexpensive.

***************************************

Strawberry Trifle (yields 18 servings)

1 (5 ounce) package instant vanilla pudding mix

3 cups cold milk

1 (9 inch) angel food cake, cut in cubes

4 bananas, sliced

1 (16 ounce) package frozen strawberries, thawed

1 (12 ounce) container Cool Whip, thawed.

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries, and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

So, Melissa, how is viognier pronounced? I imagine "vy-og-near" is incorrect... :-)

Lee Ann

My guess...vee-o-nyay?

Just got home, recipe coming up, we can all relax, Nordstroms is just a bit emptier now :D

CHOCOLATE BANANA BREAD PUDDING

4 T unsalted butter melted
4 lg eggs, lightly beaten
1 c brown sugar
3 c heavy cream
1 c milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 ripe bananas, mashed
1/2 c pecan pieces ( can skip this if you want)

6 c diced day-old bread (such as French baguette, Italian loaf or brioche)
6 oz dark chocolate, chopped


Preheat oven to 350 degrees F.
Brush a large baking dish
with 2 T of butter.

In a large bowl whisk together eggs, brown sugar, cream and milk.
Stir in vanilla, cinnamon, bananas, pecans, bread and chocolate, blending thoroughly.
Stir in remaining 2 T butter.
Pour into baking dish.
Bake about 1 hour.
Cool on a baking rack then serve-
You can top it with powdered sugar or whipped cream...or ice cream lol..:@)

If you already make bread puddings, you might adjust this to the way you do it. I use more milk and less cream ( sometimes no cream)..

I have another somewhere, will post it too ...Let me know when you make it, how you liked it :)

And just to drive poor ole rb_t over the edge, here is a Savory Bread Pudding ( not dessert)..


2 loaves day-old rustic bread
2 tablespoons vegetable oil
1 large onion, diced
1 1/2 tablespoons minced fresh garlic
3 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/2 cup dry white wine
12 eggs
2 cups whipping cream
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1 cup cooked wild rice (1/3 cup raw)
2/3 cup chevre cheese (5 1/3 ounces)
2 cups shredded gruyere cheese (8 ounces)
1 cup coarsely chopped pecans


Preheat oven to 350 degrees. Spray a 9-by-13-inch
baking pan with cooking spray and set aside.

Cut the bread into 1/2-inch-thick slices; set
aside.

Heat the oil in a saute pan oven medium heat, add the
onion and saute until tender, about 5 minutes.
Add the garlic, rosemary and thyme and saute about 1 minute longer.
Add the wine and cook to deglaze the pan.
Remove from heat and let cool.

Whisk together the eggs, cream, salt and pepper. Add the cooled onion mixture and mix well.
Completely cover the bottom of the prepared pan with a single layer of bread slices. Evenly distribute the wild rice over the bread, then cover the rice with half of each of the cheeses and half of the pecans. Pour half of the onion-custard mixture over the top.
Place another layer of bread slices over the custard and then top with the remaining pecans and custard mixture.
Sprinkle the remaining cheeses over the top. Cover the pan with foil and bake for 1 hour-
Remove the foil and bake about 30 minutes longer or until the custard is set.
Serve warm.

OMG!!!! Scarlett, your recipe for the chocolate bread pudding sounds great. BUT your Savory Bread Pudding.....YUMMMMMM! I will make it this weekend and let you know how it turns out. I have all of those herbs in my garden! :)

* Oh * My * Goodness * :D

WOW - great suggestions, had to check back to see these recipes in case whoever you mentioned yells at everyone.....

So I'll throw this one in for those big summer bbq's and especially for adults who love ice cream and chocolate and all kids ! a good crowd pleaser: nothing fancy, won't be in any gourmet magazines, and my gourmet club would kick me out if they knew I ever even made this one :

but great for a large group in the summer:

The Yodel Bomb:

Whatever size aluminum mixing bowl (maybe it doesn't have to be aluminum, way recipe was originally given to me)

Cover inside of bowl with tin foil (shiny side down) with a few inches hanging over the edges - good and flat and tight to the bowl with no parts of bowl showing - can use several sheets of foil.

Buy "yodels" or those 'swiss miss swirly yodel look alikes" and slice them
Line the bowl with them
Fill it with ice cream (vanilla, chocolate, a mix of both) - just let the ice cream sit out for a few minutes so you can easily spoon it in and just be careful not to 'push' it in, rather plop it in, so you don't shove the yodels out of the way.

Cover w/ foil and freeze overnight.

Turn bowl upside down, remove bowl, peel off tin foil, you have a yodel 'bomb' - serve with sides of choc sauce, butterscotch sauce, whipped cream, marshmallow, nuts, whatever you desire !

RAVE: just finished transferring these recipes to my online recipe file box.....and Starsville, as far as..
"maybe the hall monitor won't see it!"

I think tell the hall monitor these recipes are very travel related....we ask questions all the time about how to travel with kids, traveling with grandparents....so this is traveling with recipes...because we are traveling to dinners and bbq's with them.....all over the country.

Scarlett, our recipe for savory bread pudding is very similar, except that we use a whole small Vidalia onion, shaved and caramelized. It's wonderful! (Our fellow Georgians and Vidalians have come up with many new recipes that use their product to its advantage, and have taken existing recipes and tweaked them with Vidalias.)

I was excited you all actually posted the recipes. I love to cook and can't wait to try the bread puddings and yodel thing-yummo!

=D> \:D/ >:D< :-*
Thanks for the recipes guys! Can't wait to try them! :)

kybourbon and ronkola ~ I am really sorry about your identity being threatened in such a manner. I hope you are among those that are not messed with.
Thank you for serving our country from Mr Tiff and I. **==

Ronkala--My husbands letter came a few days ago. Don't worry about not reading it, it didn't have any depth to it.

The very best bread pudding in the entire world is served at "Romano's" in San Miguel de Allende, Gto. MX.
FD: I'm not a dessert fan: and only have a rare small bite.
M