Classic Bread Pudding

My husband requested bread pudding for his celebratory Father’s Day dessert this year. This classic dessert is second only to cheesecake in his heart. ❤

This isn’t technically another strawberry dessert… but the fresh strawberry topping definitely brought this fabulously creamy bread pudding to the next level.

The recipe was adapted from Martha Stewart.com. I omitted the raisins, modified the presentation, and added the fresh strawberry garnish. Delicious.

Yield: Serves 8 to 10

  • 2 T unsalted butter, softened, for baking dish
  • 12 ounces brioche or challah, cut into 1-inch cubes
  • 2 cups whole milk
  • 3 cups heavy cream
  • 4 large eggs, plus 1 egg yolk
  • 1 cup granulated sugar
  • 1/2 tsp coarse salt
  • 1 T pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup raisins, optional (I omitted them)
  • 1 cup boiling water, optional (if using raisins), plus more for pan
  • fresh strawberry slices, for garnish, optional

Strawberry Ricotta Muffins

When I saw these strawberry muffins, I knew that they would be a perfect addition to my tried and true strawberry recipes. They were very tender and minimally sweet- a perfect summer breakfast.

This recipe was adapted from Bake from Scratch, via Cooking with Aunt Juju.com. I incorporated whole wheat flour and modified the topping. The recipe also included a ricotta glaze for the topping which would also be a tasty option (see link above). Nice.

Yield: 16 muffins

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat or white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup granulated sugar
  • 2 tsp lemon juice or 1 tsp lemon zest
  • 1 cup whole milk ricotta cheese
  • 2 large eggs
  • 2/3 cup whole milk
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 1 1/4 cups diced fresh strawberries
  • turbinado sugar, for topping
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray 16 regular muffin wells with cooking spray or use liners.
  3. Whisk the flours, baking powder, salt, and sugar in a large bowl; set aside.
  4. In a medium bowl whisk the ricotta cheese until smooth.
  5. Add the eggs, milk and lemon zest or juice; whisk until smooth.
  6. Add the oil and vanilla and stir until combined.
  7. Add this mixture to the flour mixture and fold in with a spatula; gently fold in the strawberries.
  8. Divide the batter among the 16 prepared wells, filling about three-fourths full.
  9. Sprinkle the top of the batter in each well with turbinado sugar.
  10. Bake for 15-25 minutes, until a cake tester comes out clean. (mine were ready in about 17 minutes.)
  11. Cool in the pans for 5 minutes; remove. Finish cooling on the racks.

Baker’s Banana-Nut Bread

Yes! Another sourdough recipe- all so good! I love that this recipe combines two of the most popular items to bake during this period of self-isolation- sourdough and banana bread. 🙂

This recipe was adapted from theperfectloaf.com. I incorporated whole wheat flour, added turbinado sugar to the topping, and baked the loaf in a Pullman loaf pan, adjusting the baking time accordingly. I loved that this version included olive oil for moisture and honey for sweetness. Lovely.

We ate it as-is, but the original recipe recommends spreading full-fat Greek yogurt over the top of each slice.

Yield: One standard or Pullman loaf

  • 240g (2 cups) spelt, whole wheat, all-purpose flour, or a mix
  • 3g (1/2 teaspoon) baking soda
  • 3g (1/2 teaspoon) sea salt
  • 125g (1 cup) chopped walnuts or pecans, divided
  • 126g(1/2 cup or 1 stick) butter, at room temperature
  • 100g (1/2 cup lightly packed) brown sugar
  • 2 eggs
  • 125g (3/4 cup, stirred down) sourdough starter
  • 42g (2 tablespoons) raw honey
  • 3 super ripe medium mashed bananas (almost black and mushy)
  • 28g (2 tablespoons) extra virgin olive oil
  • 4g (1 teaspoon) vanilla
  • zest of 1 lemon, optional
  • turbinado sugar, for topping, optional
  1. Preheat your oven to 350ÂşF, preferably on convection.
  2. Coat a 9×5-inch loaf pan or Pullman loaf pan with cooking oil spray.
  3. In a large mixing bowl combine flour, baking soda, and salt.
  4. In a small bowl, mix a handful of chopped walnuts or pecans and a teaspoon or two of turbinado sugar. Set aside to be used as the topping later.
  5. In the bowl of a stand mixer, cream butter and sugar until fluffy, about 3 minutes.
  6. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl.
  7. Add in sourdough starter, honey, mashed bananas, and olive oil.
  8. Add in the vanilla.
  9. Add the flour mixture slowly, pausing to scrape down the sides if necessary.
  10. By hand, fold in the remaining walnuts or pecans and lemon zest.
  11. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  12. Sprinkle on the reserved chopped nuts and sugar.
  13. Bake for 45-50 minutes in a Pullman loaf pan or 55-65 minutes in a standard loaf pan. (It’s better to undercook this than overcook: you want it moist.)
  14. Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.

Note: This banana bread will stay moist for days after baking, but be sure to wrap it tightly in plastic wrap or place in an airtight container to prevent moisture loss.

Sourdough Muffins: Oatmeal Raisin & Whole Wheat Apple Cinnamon

I love making muffins with my sourdough starter discard. Both of these muffins were very wholesome, minimally sweet, and had a wonderful crumb/texture. I incorporated whole wheat flour into both varieties and also sprinkled the top with cinnamon sugar prior to baking. I think that the sweetness on top was an essential addition.

The Oatmeal Raisin Muffin recipe was adapted from Food.com, contributed by Yankiwi. I weighed the ingredients, incorporated whole wheat flour and cinnamon in the batter, and sprinkled the tops with cinnamon sugar prior to baking. I also reduced the baking time for a convection oven.

Sourdough Oatmeal Raisin Muffins

Yield: 12 muffins

  • 90 g (1 cup) rolled oats
  • 1 cup milk (I used whole milk)
  • 113 g (1/2 cup) sourdough starter, unfed
  • 1/3 cup canola oil
  • 1 egg, lightly beaten
  • 1/2 cup raisins
  • 120 g (1 cup) all-purpose flour
  • 57 g (1/2 cup) whole wheat or white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp coarse salt
  • 1/2 cup light brown sugar
  • cinnamon sugar or turbinado sugar, for sprinkling (see Note)
  1. Preheat oven to 400°F (200°C), preferably on convection.
  2. In a medium bowl, combine rolled oats and milk. Set aside to soak.
  3. Grease 12 muffin cups; set aside. (I used cooking oil spray.)
  4. Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
  5. In a large bowl mix together flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
  6. Add oats mixture. Stir until dry ingredients are just moistened; don’t over mix.
  7. Divide batter among the 12 cups. (I used a cookie scoop.)
  8. Sprinkle the tops with cinnamon sugar or turbinado sugar.
  9. Bake in preheated oven 15 to 25 minutes, or until golden brown. Remove promptly from muffin cups.
  10. Can be served hot or cold.

Whole Wheat Sourdough Apple Cinnamon Muffins

The Whole Wheat Sourdough Apple Cinnamon Muffin recipe was adapted from tastykitchen.com, contributed by baking barrister. I weighed the ingredients, added salt, incorporated brown sugar and reduced the total amount of sugar by half, modified the proportions and baking time, and used a Pink Lady apple. They were very moist and tasty.

Yield: 12 muffins

  • 170 g (3/4 cup) sourdough starter, unfed
  • 113 g (1 cup) whole wheat flour or white whole wheat flour
  • 50 g (1/4 cup) granulated sugar
  • 100 g (1/2 cup) light brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp coarse salt
  • 1 T ground cinnamon
  • 1 egg
  • 2 tsp pure vanilla extract
  • 4 T (1/4 cup) canola or vegetable oil
  • 1 large apple, peeled, cored and cut into 1/4-inch chunks (I used a Pink Lady apple)
  • cinnamon sugar, for sprinkling (see Note)
  1. Preheat your oven to 350F, preferably on convection.
  2. Thoroughly mix the starter, flour, sugars, baking soda, baking powder, salt, cinnamon, egg, vanilla extract, and oil.
  3. Fold in the apple chunks.
  4. Using cooking oil spray, generously grease a muffin tin.
  5. Divide batter among the 12 cups. (I used a cookie scoop.)
  6. Sprinkle the tops with cinnamon sugar or turbinado sugar.
  7. Bake for 17 to 24 minutes, until they pass the toothpick test. Promptly remove from muffin cups.
  8. Serve warm or at room temperature. Let cool completely before storing.

Note: I usually have leftover cinnamon sugar in my kitchen. Proportions vary, but 2 tablespoons of granulated sugar mixed with 2 teaspoons of ground cinnamon is a nice start. More sugar can be added to taste.

Sourdough Popovers

This deliciousness was dangerously easy to throw together. :/

This recipe was adapted from King Arthur Flour. I used a popover pan and modified the baking time for a convection oven. We ate them with rocket soup and green salad but they would also be incredible for breakfast- maybe even with jam.

Instructions for sweet and savory variations are below the recipe.

Yield: 6 popovers

  1. In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
  2. Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don’t over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
  3. Heat a muffin or popover pan in the oven while it’s preheating to 450°F, preferably on convection.
  4. Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. (To use melted butter: Melt 2 T butter and then distribute 1/2 tsp to the base of each popover cup before adding batter.)
  5. Quickly pour the batter into the cups, filling them almost to the top. If you’re using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion.
  6. Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 10 (in a convection oven) or up to 20 minutes in a standard oven, until popovers are golden brown.
  7. Remove the popovers from the oven and serve immediately.

Variations:

  • For sweet, cinnamon-sugar popovers: Prepare and bake the popovers as instructed. When the popovers come out of the oven, brush them with melted butter (about 1/4 cup per batch), and roll them in cinnamon-sugar (about 1/4 cup per batch).
  • For savory, cheddar-herb popovers: Mix 2 teaspoons herbes de Provence and 1/4 cup shredded Vermont cheese or cheese powder to the flour before stirring it into the sourdough-egg mixture. Finish the popovers according to the recipe instructions.

Overnight Golden Sourdough Waffles

I made these super light and slightly tangy waffles for my husband’s birthday breakfast. They were absolutely amazing topped with fresh berries and sliced bananas and drizzled with pure maple syrup.

The wonderful recipe was adapted from theperfectloaf.com. I weighed the ingredients and incorporated whole wheat flour into the batter. According to the original recipe, these waffles also freeze incredibly well. Perfect.

Yield: 14 to 15 waffles

  • 460g (2 cups) buttermilk
  • 126g(1/2 cup or 1 stick) butter, melted and cooled
  • 100g (1/2 cup, stirred down) ripe sourdough starter
  • 125g (1 cup) all-purpose flour
  • 113 g (1 cup) whole wheat flour
  • 7g (1 1/2 teaspoons) raw sugar
  • 110g (1/2 cup) water, if needed
  • 2 large eggs, at room temperature, separated
  • 5g (1 teaspoon) fine sea salt
  • 3g (1/2 teaspoon) baking soda, sifted

The night before:

  1. Add buttermilk and the melted and cooled butter to a large mixing bowl.
  2. Add your ripe sourdough starter and mix thoroughly (use a whisk and your hands if needed).
  3. Sprinkle the sugar on top and whisk in your flour, a little at a time, until incorporated.
  4. If necessary, use some of the 110g (1/2 cup) reserved water to break up the batter until it resembles a traditional pancake batter. If you have a 100% hydration starter, you probably won’t need to add any water, but if your flour is extra “thirsty” or you have a stiff starter it might be necessary. (I didn’t add any water.)
  5. Cover the bowl and let sit at room temperature overnight.

In the morning:

  1. Warm your whole eggs to room temperature by letting them sit for a few minutes in a bowl of warm water.
  2. Sift the baking soda and salt onto the top of the batter.
  3. Crack the eggs and place the whites in one clean bowl and the yolks in another.
  4. Whisk the egg whites until they form stiff peaks.
  5. Lightly scramble up the egg yolks in the second bowl.
  6. Pour the yolks into the batter and gently stir through.
  7. Then, using a spatula, fold the eggs whites into the mixture until just incorporated (and no more).
  8. Cook in your smoking hot waffle iron until done to your liking. (I cook mine for 5 minutes.)

Note: If you want to increase the amount of sourness you could hold back some of the sugar in the mix, let the batter ferment longer, or ferment the same time but at a slightly warmer temperature.

Buttery Sourdough Sandwich Biscuits

I usually eat my favorite Saturday morning fried egg over a bed of arugula with Swiss cheese and extra pepper. This biscuit sandwich brought it to the next level! The bacon was a nice bonus too. 🙂

This recipe was adapted from King Arthur flour. I grated the butter and modified the baking time. They were very buttery and full-flavored.

Yield: 6  3-inch biscuits

  1. Preheat the oven to 425°F, preferably on convection, with a rack in the upper third.
  2. Grease a baking sheet, or line it with parchment.
  3. Combine the flour, baking powder, and salt.
  4. Work the cold, grated butter into the flour until the mixture is unevenly crumbly.
  5. Add the starter, mixing gently until the dough is cohesive. If necessary, depending on the consistency of your starter, add buttermilk, 1 tablespoon at a time, to make the dough come together.
  6. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6″ round about 1″-thick.
  7. Use a sharp 2 3/8″ biscuit cutter to cut four rounds, cutting them as close to one another as possible.
  8. Gently push and pat the scraps into a 2 1/2″ x 5″ rectangle. Cut two more biscuits.
  9. Push and pat the remaining scraps into a 1″-thick biscuit; it’ll be slightly smaller than the others.
  10. Place the biscuits onto the prepared baking sheet, leaving about 2″ between them; they’ll spread as they bake.
  11. Bake the biscuits in the upper third of your oven for 17 to 23 minutes, until they’re golden brown.
  12. Remove the biscuits from the oven, and serve warm.

Note: Once cooled completely, the biscuits can be wrapped in plastic and stored at room temperature for several days. Freeze, well-wrapped, for longer storage.

*To make smaller biscuits: The dough can be patted 1/2-inch thick, cut into 2-inch rounds, and baked for 12 to 14 minutes, or until golden brown.*

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