Bread Pudding
The best thing to do with leftover stale baguette is to make bread pudding. Thank goodness I had cream and eggs. And part of a bottle of Wild Turkey that Gary has had for who knows how long. Fabulous.
As I was making the bread pudding, I had a craving for jambalaya. Soon.
- Bread Pudding with Bourbon Sauce (Fine Cooking #19, p.43)
posted by Amy @ 1/01/2006 11:41:00 AM
5 Comments:
That's it, Amy! After reading mouth watering descriptions, looking at scrumptious pictures and wondering if I can recreate any or all of this I have finally decided to subscribe to FC. They should really give you a kick back. :-)
Happy New Year. Hope it brings personal triumphs both in the kitchen and outside of it.
Kaya, you won't regret it! If you decide to fill in any past issues, you can often buy them on ebay.
Hi Amy,
It's Helen from Beyond Salmon. I followed the link from your comment and found your yummy blog. That bread pudding looks fantastic. It's such a shame I have to lose 10 Lb after the holidays :(
By the way, what do you think of Fine Cooking? I subscribe to Cook's illustrated, Gourmet, and Saveur. How does FC compare to those? Thanks for your advice.
Cheers,
-Helen
Hi Helen!
I confess that I've been "lurking" on Beyond Salmon for a long time. I just love fish. I probably fish once a week, but I'd have it 4 x if I could.
I love Fine Cooking. Love it, love it, love it. The recipes are extremely reliable and well tested. The photos and descriptions are excellent. You could always pick one of at a store, if you don't want to buy a subscription yet. Also, as I mentioned to Kaya, you get usually find old issues on ebay.
I have a subscription to Cook's but the tedious "I tried this then I tried that" starts to get to me. I do cook from it occasionally though.
I gave up my subscription to Gourmet, although I kept Bon Appetit. I still use epicurious. I love that website!
Happy New Year!
I have to agree, Fine Cooking is awesome:
- Consistently the best written recipes of any cooking magazine, hands down
- I cook from the magazine almost constantly, and rarely do I not like something
- Gorgeous photos
- Excellent articles on food science and cooking techniques
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