Earl Grey Bread Pudding

Let's say you bought this amazing loaf of bread. It was delicious... two days ago. Now it's hardened and dry, and you don't know what to do with it. Sounds like bread pudding time!

Ingredients:
1 Half loaf of bread (day old)
1 1/2 cup of 2% Milk
1 1/2 cup of Almond Milk
3 Eggs
4 Tbsp of Brown Sugar
1 Tbsp of Ground Cinnamon
1 Tsp of Ground Ginger
1 Tbsp of Agave Nectar
1/4 cup of freshly brewed Earl Grey Tea
1/2 cup of sliced almonds
Olive oil

Directions:
In a large bowl, soak bread in almond milk and 2% milk for about 10 minutes or until bread is easily minced with a fork.
Preheat oven at 350 degrees.
In a separate bowl, mix eggs, sugar, agave nectar, cinnamon, ginger and tea. Beat lightly until all ingredients are well mixed. Once bread has crumbled, pour in mix and incorporate all ingredients with a fork.
Grease a 11x7 baking pan by brushing with a little bit of olive oil. Pour bread mix and top with sliced almonds. Bake at 350 degrees for 50 minutes, on the top oven rack.
You'll know it's done if you put a dinner knife in the middle of the pudding and it comes out clean. Take out of the oven and let it cool.

This pudding is not super sweet, so you could serve it with your favorite ice cream. Either way it's a delicious, wonderfully moist dessert that won't make you feel too guilty.

Delicious Quote

"In the course of my life, I have often had to eat my words, and I must confess I have always found it a wholesome diet." - Winston Churchill

Brunch: Breakfast Wrap & Sweet Plantain Puree

Breakfast Wrap
Ingredients:

2 tablespoons of Cottage Cheese
1 1/2 cup of fresh Kale
2 Organic brown Eggs (lightly beaten)
1 tablespoon Olive Oil
Salt & Pepper to taste

Directions:
Warm olive oil in a small pan to medium heat. Season lightly beaten eggs with salt and pepper. Pour eggs into hot pan, move around to settle eggs in a circular shape (like a tortilla). Simmer in low heat until one side is well cooked. Carefully turn to finish cooking the other side. Transfer to a plate.

In the same pan, pour the fresh Kale and saute slightly. It should reduce to about 3/4 cup. In a small bowl, mix the cooked Kale and the Cottage Cheese. Put the mix in the egg wrap and fold.

Tip: if your wrap doesn't want to stay "wrapped", turn the ends of the wrap to face the plate, that way the plate will hold the ends together and prevent it from "unwrapping".

Sweet Plantain Puree
Ingredients:

1 Sweet Plantain
3 Cups of water
1 tablespoon "I can't believe it's not butter"
Salt to taste

Directions:
Put water in small pot, bring to boil and add a little salt. Peel the skin off the plantain, cut into three pieces and put in boiling water. When plantain softens (you'll notice that you can easily mash it with a fork) transfer to a plate. Mash it with a potato masher or just a fork and incorporate butter. Mix well and serve.


And there you have a delicious and gluten free brunch!

Delicious Quote

"Only in the presence of the slow or the sick does eating, a task of utmost seriousness, fail to get the attention it deserves." - Like water for chocolate, Laura Esquivel