Dessert | Poppy Seed, Bourbon & Butterscotch Bread Pudding

I have a whole list of great excuses for not posting lately, but I'm just going to say Happy New Year!!! 2011 wasn't my favorite to say the least, but 2012 feels good so far. Really damn good!

I've made this recipe 3 times in less then a month. I don't know if that's something I should be admitting seeing as my roommates already voice their concerns about the amount of heavy whipping cream and eggs I've been keeping in the fridge. It's just sooo good. Really damn good! This dessert couldn't be easier to make and will literally have friends drooling and/or squealing like children with the first bite. And just when I go and get (even more) hooked on bread pudding, I find out that someone is opening a bread pudding bakery in my neighborhood. Rumor has it that there will be 108 flavors. I just, can't!

This magical recipe comes from the 2011 November issue of Bon Appétit. "Based on a dessert that Anita Lo serves at Anissa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect." Seriously, MAKE THIS, you can't mess it up and you won't regret it.

PECAN, BOURBON & BUTTERSCOTCH BREAD PUDDING  |  Recipe inspired by Chef Anita Lo of Anissa

Butterscotch Sauce
1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup heavy cream
1 tablespoon bourbon

Pudding
1 pound day-old rustic white bread, crusts removed, cut into 1/2” cubes (12 cups)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
4 cups heavy cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean, split lengthwise

Butterscotch Sauce

1  |  Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes.

2  |  Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. Let cool completely, cover, and chill. Rewarm before serving.

Pudding

1  |  Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside.

2  |  Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend.

3  |  Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Toss to coat well. Transfer mixture to a 13x9x2” glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.

4  |  Preheat oven to 325°F. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4–1 1/2 hours. Serve bread pudding with butterscotch sauce.

I was never able to get a good picture of the actual baked bread pudding. It always ended up being eaten as soon as it came out of the oven. No joke.

Dish | Open-Face Prosciutto, Arugula, Red Onion Marmalade & Ricotta Sandwich

I just love sandwiches. When I'm older - much much older - and set in my ways, no less then 3 days a week I will still crave a turkey sandwich on dutch crunch, with bacon, avocado, red onion, provolone cheese, tomato, lettuce and just a hint of mayonnaise and cranberry mustard. I guess you could call this MY sandwich seeing as I get it so often. I got to thinking that maybe I could make this sandwich at home for once but honestly I just didn't feel like buying all of that stuff for a sandwich I get at the Whole Foods in Noe Valley for way cheaper. So... the idea of trying something new crossed my mind. This flavorful open-face sandwich comes from the December 2007 Bon Appétit. The original version didn't include arugula or olive bread, but I definitely can't take credit for the red onion marmalade... it takes the sandwich to another level. This was so quick and easy and way cheaper then spending $50 on groceries to make MY sandwich. Here's to trying new things!

OPEN-FACE PROSCIUTTO, ARUGULA, RED ONION MARMALADE & RICOTTA SANDWICH  |  Recipe inspire by Bon Appétit December 2007

2 tablespoons olive oil, divided
1 cup thinly sliced red onions
1/2 tablespoon golden brown sugar
1/8 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices olive bread
4 thin slices prosciutto
Fresh ricotta cheese

1/2 cup baby arugula

1  |  Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 15 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generously to taste with salt and pepper.

2  |  Preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with salt. Bake until crusty, about 8 minutes.

3  |  Spread ricotta cheese on each toast. Overlap 2 prosciutto slices on each toast. Top with marmalade. Garnish with baby arugula and freshly ground black pepper.