Last weekend, Andrew and I entertained former Newburgh neighbors for dinner. They were among the first people we met when we moved to the neighborhood and we have stayed in contact with them – they just moved a mile away. We had a lovely evening discussing the neighborhood, both the Town and the City of Newburgh, various people and events of our lives.
Guests, in my mind, are special and deserve extraordinary treatment. I had a conversation last week with someone who told me no one buys sterling silver any longer, because no one wants to polish it. I didn’t respond to his comment, because I knew the next day I would be polishing silver for our dinner party. What can I say, I am a dinosaur!
The tablecloth is an antique from the turn of the last century. It is intricately handmade. I marvel at how long it must have taken to make all the lace inserts. Just ironing it takes significantly longer than a plain flat tablecloth. I bought this tablecloth, one of a pair, along with 24 napkins, at a yard sale in Beacon (a charming town directly across the Hudson river from Newburgh) for only a few dollars. It is amazing what one can find.
The menu was kept simple. The risotto and the dessert was hearty, as a winter menu should be. The place settings were composed of antique Nymphenburg porcelain and sterling silver place settings of Whiting’s Lily pattern. I have often enjoyed walking around Nymphenburg Palace and grounds in Munich, Germany. Having hand painted place settings from this wonderful place is a luxury.
Dessert was planned especially for the evening. I have always liked bread pudding. I wanted to incorporate fruit, but the recipes I found were not quite what I wanted. I made my own recipe. You can make it too – it is very easy to make.
Planning dinner, preparing it and sharing it with guests are equally pleasurable. Bon Appetit! Guten Appetit! Enjoy!
White Chocolate, Strawberry Bread Pudding
For the Bread:
(Make the day before)
- 1 cup water
- 1 pint sliced strawberries
- 1 egg, slightly beaten
- 1 cup sugar
- 4 tablespoons butter, melted and cooled
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon almond extract
Preheat the oven to 350 degrees Fahrenheit. Grease and flour an 8 ½ x 4 ½ x 2 ½ inch loaf pan.
Put the water in a large bowl and add the egg, sugar, and butter, and beat until smooth. Stir together the flour, baking powder, baking soda, and salt. Add to the egg mixture along with the almond extract, and beat just until the batter is smooth. Stir in the strawberries.
Spread evenly in the prepared pan and bake for about 70 minutes, or until a knife inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes, then turn out onto a rack to cool completely. Wrap it airtight and let it sit overnight.
For the Pudding:
- 1 loaf strawberry bread
- 6 cups heavy cream
- 2 cups milk
- 1 cup sugar
- 12 ounces white chocolate (pieces)
- 4 eggs
- 15 egg yolks
- ½ cup heavy cream
- 8 ounces white chocolate (pieces)
Break the bread into 1 to 2 inch chunks. Arrange the bread in a large casserole or glass baking dish.
Heat 6 cups of cream, milk and sugar in a large saucepan over medium heat until hot. Remove from the heat and add 12 ounces of white chocolate. Stir until the chocolate is melted. Beat the eggs and egg yolks in a large bowl. Whisk the eggs into the warm cream mixture. Pour the custard over the bread. Cover the baking dish with foil. Bake at 350 degrees for 1 hour 20 minutes or until set and a golden brown. Remove to a wire rack and cool.
For the sauce:
Bring ½ cup cream to a boil in a small saucepan. Remove from the heat and stir in 8 ounces of white chocolate. Stir until the chocolate is melted and the sauce is smooth.
Spoon the warm bread pudding onto serving plates/bowls and top with the sauce.
Pudding can be refrigerated for 6-8 hours and then reheated for later serving. This helps the custard to set further.
