How DID we make that bread pudding, many have asked. “It was so delicious, can I have the recipe?”
Well, ummm, you can’t have the exact recipe, because we used all kinds of leftover dinner rolls and bread from previous meals this year that we had put into the freezer. Then we added the apples from the apple crisp that we had leftover and put in the freezer a few weeks ago. But if you follow this recipe using french bread and some sliced apples, you’ll come pretty close.
Caramel Apple Bread Pudding
Make in 12x18x2 inch cake pans (or 2 9×13 pyrex dishes)
Makes about about 35 servings per recipe
For 350 servings, make recipe 10 times
2 loaves French bread, crumbled or 1 inch cubes (about 16 cups)
4 cups sugar
16 TBSP melted butter (1/2 pound)
6 eggs, beaten
4 Tsp vanilla
2 Cups raisins
1 cups shredded coconut
6 cups cooked, sliced apples
2 Tsp cinnamon
2 Tsp nutmeg
6-8 cups milk
Place bread in large bowl. Combine all the rest of the ingredients, adding 6 cups of milk, reserving 2 cups. Stir into bread. Mixture should be very moist but not soupy. Add as much milk as needed to get desired consistency. Pour into buttered baking dish. Place into non-preheated oven. Bake at 350 degrees for approx 1 hour and 15 minutes, until top is golden brown.
Total for 350 servings:
160 cups bread
40 cups sugar
5 pounds butter
13 TBSP plus 1 tsp vanilla
20 cups raisins
10 cups coconut
6 TBSP plus 2 tsp each cinnamon, nutmeg
60-80 cups milk (5 gallons)
Caramel Topping for 350 servings, about 1 oz per serving:
9 Cups heavy whipping cream
4 1/2 cups butter
15 cups brown sugar
5 2/3 cups light corn syrup
9 tablespoons vanilla
Combine cream and butter and heat on medium low until butter is melted. Add in the brown sugar. Stir over medium low heat until dissolved. Stir in corn syrup. Cook and stir 3-4 minutes or until blended. Simmer 15 minutes until desired thickness. Remove from heat and stir in vanilla.
I had several requests to post the recipe for the lemon chicken. I adapted a recipe from the Barefoot Contessa to make the Lemon Chicken and potatoes for our Greek dinner this week. You can find the original recipe for four servings here: Barefoot Contessa’s Lemon Chicken Breasts Recipe
Greek Baked Lemon Chicken and Potatoes
240 pounds bone-in, skin-on chicken pieces (breast, thighs, drumsticks, wings)
25 cups olive oil (2 3L bottles)
42 cups dry white wine (2 5L boxes)
4 cups minced garlic
16 cups fresh squeezed lemon juice
4 cups dried oregano
2 cups dried thyme
½ cup salt
60 fresh lemons, cut in 8 wedges each
salt and pepper
105 pounds Roasted Yukon Gold “Baby Bakers” potatoes (7 cases with 6/2.5# bags per case from Sysco) or other pre-roasted potatoes
Preheat oven to 375* convection.
Combine garlic, white wine, lemon juice, oregano, thyme and ½ cup salt. Distribute evenly into 27 2x12x20 inch baking pans. Place chicken skin side up over the sauce. Brush the chicken with olive oil and sprinkle with salt and pepper. Tuck the lemon wedges among the pieces of chicken.
Bake for about 45 minutes or until chicken is almost done and skin is lightly browned. Top with 4 pounds pre-cooked, frozen potatoes. Continue to cook for an additional 15 minutes, or until potatoes are hot. Serve hot with the pan juices.
See you in Church next Wednesday night for Spaghetti!