20
Pâte Sucrée
Use any leftover from this sweet dough for simple cookies –
just roll and cut into your favorite shapes.
Makes one single-crust, 9-inch tart
1¼
cups unbleached, all-purpose flour
1
⁄
8
teaspoon kosher salt
1
stick (½ cup) unsalted butter, cubed, r
oom temperature
¼
cup granulated sugar
1
large egg, room temperatur
e
¼
teaspoon pure vanilla extract
1.
Put the flour and salt into a small mixing bowl. Whisk to combine and set
aside.
2. Using a Cuisinart
®
hand mixer on medium speed, beat the butter in a
medium bowl until light and creamy
. Gradually add the sugar and mix
together until lightened and fully combined. Add the egg and vanilla and mix
until incorporated.
3.
Add the flour and mix on low speed until the dough just comes together.
Form dough into a flat disc, wrap in plastic and chill in the refrigerator for at
least 2 hours or preferably over
night until ready to use.
Nu
tri
tio
na
l in
fo
rm
ati
on p
er s
erv
in
g (b
as
ed
on
12
se
rv
in
gs
):
Ca
lo
rie
s 1
31 (
53
% f
ro
m f
at) • c
arb
. 13
g • pro
. 2g • f
at 8
g • s
at.
fa
t 5g
• ch
ol. 3
6m
g • s
od
. 3
0m
g • c
alc
. 2m
g • fib
er 0
g
Chocolate Chip and Cherry Bread Pudding
A great make-ahead dessert – from the oven to the table in an hour
.
Makes 6 to 8 servings
1
loaf (1 pound) challah bread, cut into 1-inch cubes (about 10 cups)
½
cup semi- or bittersweet chocolate chips
1
⁄
3
cup dried cherries
4
large eggs, lightly beaten
1
⁄
3
cup granulated sugar
½
teaspoon kosher salt
1½
cups whole milk
1½
cups heavy cream
2
teaspoons pure vanilla extract
nonstick cooking spray (or softened butter)
1.
Place the bread cubes, chocolate chips and cherries in a lar
ge bowl. T oss to
combine; reserve.
2.
Put the eggs, sugar and salt into a mixing bowl and whisk until light and
frothy
. Add the milk, heavy cream and vanilla and continue to whisk until well
combined. Pour liquid mixture over the br
ead and chips. Gently stir to fully
coat. Cover with plastic and allow to rest in the r
efrigerator for a minimum of
3 hours, and up to overnight.
3.
Preheat oven to Bake at 350°F with the rack in the lower position.
4.
Lightly coat a 9-inch round baking pan with the nonstick spray (or brush with
butter). Transfer the soaked br
ead mixture into the pan. Lightly cover with
aluminum foil and bake for 1 hour. Br
ead pudding is done when it is nicely
puffed and the inter
nal temperature r
egisters 160°F . Serve immediately with
freshly whipped cr
eam.
Nu
tri
tio
na
l in
fo
rm
ati
on p
er s
erv
in
g (b
as
ed
on
8 se
rv
in
gs
):
Ca
lo
rie
s 4
84 (
49% f
ro
m f
at) • c
arb
. 50
g • pro
. 1
2g • f
at 2
7g • s
at.
fa
t 15
g
• ch
ol. 1
88
mg • s
od
. 4
50
mg • c
alc
. 15
4m
g • fib
er 2g
