Bread Pudding

So I had about 1/4 of the loaf left after making bread last weekend, so I decided to make bread pudding. We ate this vanilla ice cream...yum!

Ingredients:
1/4+ loaf of bread cut into 3/4 inch chunks
2 Tbs melted butter
3 eggs
1 1/2 cups milk
3/4 tsp vanilla
3/4 tsp cinnamon
3 Tbs white sugar
a dash of nutmeg and allspice
raisins (optional)

Directions:
1. Preheat oven to 350°C
2. Pour butter over bread chunks in a 9x6 pan. Sprinkle raisins on top if desired (I used a small handful).
3. Wisk all of the other ingredients together and pour on top of the bread. Mix until all of the bread is moist.
4. Bake for 45 minutes.

Chocolate Chip Skillet Cookie

What sounds better than a giant cookie at 11 pm... that's right, not much! Here's a way to satisfy your craving without dirtying a whole bunch of dishes. If you're crafty, then you only have to use one! Please note that this is only possibly by using the magical qualities of the cast iron skillet. This is a slightly low-brow version of this delicious-looking recipe.

Chocolate Chip Skillet Cookie

Ingredients:
1 stick unsalted butter
1/2 cup light brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
1.5 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips

Special tools:
8'' cast iron skillet

Directions:
1. Pre-heat the oven to 350 degrees F.
2. On low-medium heat, slowly melt the butter in the cast iron skillet. Be sure to cover the sides of the skillet with the butter so that cookie will pull away from the skillet easily.
3. Once the butter is melted, stir in the sugars and vanilla extract. Remove from heat and wait until the pan is warm, but not hot to the touch, about 4 minutes. (You'll be adding the egg next and you don't want to cook it!)
4. Whisk in a whole egg with a fork.
5. Mix the dry ingredients in a bowl and mix into the skillet. (Or, heck, be daring and add them all at once! Live the dream!)
6. Once a runny dough has formed, fold in the chocolate chips.
7. Put the cast iron skillet into the oven and bake 25-30 minutes. This time may vary depending on your altitude and the shape of your skillet.
8. Let rest for a couple of minutes (or as long as you can stand it) and enjoy!

Bread and Cinnamon Rolls

1 loaf + 16 cinnamon rolls

You can make either or both :)

Prep time 40 minutes, 3 hours waiting time.

Ingredients

2 cups warm water
2 tablespoons active dry yeast (I added 2 packets and a bit)
2 teaspoons salt
2 tablespoons and 2 teaspoons vegetable oil
1/3 cup white sugar
6-1/3 cups bread flour
1 egg and 2 Tbs water (optional)


Filling:
1/3 cup brown sugar
1 tsp cinnamon
2 Tbs butter

Directions

1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 2 2/3 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 3 2/3 cups flour, kneading until smooth (took me around 15 minutes). Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough and let it rest a few minutes. Pinch off around 60% and form into a loaf. Place in a greased bread pan and let rise covered until almost doubled.
4. Roll out the other 40% with a little of the flour into a rectangle around ½” x 12” x 7”. Spread the butter to ½ inch from the edges and sprinkle evenly with the cinnamon brown sugar. Roll up length-wise and pinch the ends to keep from unrolling. Cut the roll into ¾ inch segments with a sharp, thin serrated knife and place on a greased glass pan. Let rise covered until doubled.
5. Bake the loaf at 350°F (175°C) for 35 to 45 minutes. I added an egg wash first (1 egg + 2 Tbs water beaten and brushed over the top).
6. Bake the cinnamon rolls at 350°F for 20-25 minutes. I baked the rolls and the bread together.

Recipe adapted from: http://allrecipes.com/recipe/grandma-vandorens-white-bread/detail.aspx