Cooking with Mayor Ted!

Mary’s Microwave Fudge                                

Ingredients

3 cups Nestle’s milk chocolate chips

1 can Eagle brand condensed milk

1/4 butter

Directions

• Combine all ingredients.
• Microwave on medium heat 2 – 5 minutes, stirring every minute or so (time varies per microwave.)
• When butter and chips are melted and mixture is glossy, pour into buttered 8 x 8 or small buttered containers.
• Stir in nuts (if desired) prior to pouring into pan(s).
• Let set at room temperature.

Mayor Ted’s Bread Pudding                                             

Bread Pudding Ingredients

5 large eggs

3 cups (720 ml) whole milk

1/2 tsp ground nutmeg

1 tsp ground cinnamon

1 cup (200 g) granulated sugar

1/2 cup (100 g) lightly packed brown sugar

6 cups cubed stale gluten free bread

Vanilla Bean Sauce Ingredients

1/2 cup (100 g) lightly packed brown sugar

1 tbsp cornstarch

1 large egg at room temperature

2 Tbsp butter

1 1/4 cups (300 ml) whole milk (can use dairy-free alternative)

pinch of salt

pinch of cinnamon

1 Tbsp vanilla extract or the seeds from one vanilla bean

Instructions

• Preheat oven to 325 degrees.
• In a large bowl, whisk together eggs, whole milk, nutmeg, cinnamon, granulated sugar and brown sugar until well incorporated and smooth.
• Add stale bread cubes to custard mixture and toss to coat. Push bread down into custard to cover completely and allow to sit for 30 minutes.
• Pour bread cubes with custard into buttered baking dish (9 x 9 square suggested). Cover tightly with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes, or until golden brown on top.

Vanilla Bean Sauce

In a medium saucepan add all sauce ingredients and whisk to combine. Heat over medium heat, whisking continuously, until thickened and the sauce coats the back of a spoon, about 10-12 minutes. Remove from heat.

Serve warm with vanilla ice cream.