One of my favorite aspects of the Centauride is that I have so many opportunities to try new foods. Whether that is one chef's creative take on an old standard, some regional specialty, or simply a different type of donut, trying new things to eat feeds not just my body but also my not-so-secret foodie passion. Plus, it's great to shake up my protein bar travel diet with real food!
Bear Claw Bread Pudding
In a small saucepan, combine:2 cups milk
2 Tbsp butter
2 tsp vanilla
½ cup brown sugar
Pinch of salt
Stir, over low heat, until the butter is melted. Remove from heat and set aside.Once it is cooled to room temperature, whisk it together with:
Meanwhile, grease a 6 to 8 cup baking dish, and fill it with:6 cups bear claw pastries, cut to 2-inch pieces
Pour the custard mixture over the bear claws. Set aside for one hour to soak.
Heat oven to 350F. Bake 30 to 45 minutes, or until custard is set but slightly wobbly and edges of the bear claws have browned.Allow to cool slightly or to room temperature before serving.
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