Recipe: Peach bread pudding - Broodpudding met perzik (of nectarine)

This is one of those recipes that didn't really sound or look appealing to me but that turned out to be delicious! I first tried out bread pudding on a cruise ship in the Caribbean and wanted to recreate it for a very long time. The recipe I used is adapted from allrecipes.com.

I used nectarines instead of peaches because I am lazy and those don’t need to be peeled before using. But peaches are just as good! 

Ingredients

6 slices of day-old bread (or a similar amount of bread, I used Turkish flatbread)
2 tbs melted butter
4 eggs, beaten
2 cups of milk
½ cup of white sugar (or a little more, the original recipe calls for 1/3 cup)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 sliced peaches or nectarines

 

- Preheat the oven to 350 degrees Fahrenheit (or 175 degrees Celsius).

- In a mixing bowl combine eggs, milk, sugar, cinnamon and vanilla. Beat until well mixed.

- Tear bread into small pieces into a greased baking pan. Drizzle melted butter over bread. Add the peaches and mix.

- Pour egg mixture on the bread and push down lightly with a fork to make sure the bread soaks up the mixture.  

 - Bake for 45 minutes.


Enjoy!

Recipe: Peanut butter squares

These squares are basically the homemade version of peanut butter cups. I found the recipe in Nigella Lawsons How to be a domestic goddess and knew I had to make these. This really isn't the healthiest recipe out there but it is really really good, especially when the real peanut butter cups aren't available in your country. 

Ingredients:

For the base

50 g dark brown sugar

200 g caster sugar

50 g softened butter

200 g creamy peanut butter

For the topping

200 g milk chocolate

100 g dark chocolate

1 tbs butter

Directions:

- Combine all ingredients for the base until combined (I added a little more peanut butter).

- Press peanut butter mix into a brownie pan lined with parchment paper. 

- Microwave chocolates and butter in a bowl and mix until it is a smooth paste.

- Pour chocolates over the base and refrigerate for about two hours.

- Cut in small squares when the chocolate hasn't completely set and refrigerate some more.

- Enjoy! Store the ones you aren't eating right away in your fridge to keep them from becoming soft and sticky.