June | 2013 | Jessica's Baking

I love peaches and I’m glad their in season right now. One morning as we were eating breakfast we even put some in our oatmeal. The combination of peaches and oatmeal is very delicious! Especially if you cook your oatmeal with milk and not water, it tastes so much better!

That’s brown sugar on top 🙂

Peach Oatmeal

Ingredients:

1 cup milk
1/2 quick rolled oats
Brown sugar (according to taste)
1 Peach chopped
Nuts and raisins (optional)
1 pinch cinnamon

Directions:

In a small saucepan heat the milk until almost simmering. Add the oats and continue to stir for about 2-3 mins. or until it thickens. Depending on your preference, you can leave it more runny, or cook it more until it becomes thicker. Once the oatmeal is done, transfer to a bowl. Add the brown sugar (according to taste), and cinnamon. Garnish with chopped peaches, nuts and raisins.

Enjoy!

Jessica the Baker

Do you ever end up with stale bread? My family and I love bread, and in most cases we will end up with a lot of stale bread, many times even hard-as-a-rock type of dry bread. 😉 The one thing I hate in life is wasting good food! So what does one do with an excess amount of dry bread? Bread pudding of course! But not just any plain bread pudding… chocolate bread pudding!

I got this recipe from Laura Vitale

The taste is a lot like pudding, only the texture is a lot thicker

Apricot jam added such a great flavor to it!

Please give this a try, you won’t be disappointed! It’s a great way to use that stale bread you have lying around.

Chocolate Bread Pudding

Serves 8 to 10

Ingredients:

1 pound loaf cut into cubes
6 eggs
1 1/2 cup of heavy cream
2 1/2 cups of milk
1 tsp. vanilla extract
1/2 cup sugar (I recommend a little more sugar, maybe 1 cup)
1/2 cup brown sugar
4 Tbsp. cocoa powder
1/2 tsp. cinnamon
1 cup semi sweet chocolate chips (optional)

Directions: In a large bowl, whisk together all the ingredients except the bread, make sure you get a nice smooth mixture. Add the bread cubes and sit to make sure it’s coated in the custard, let it sit for about an hour. Preheat the oven to 350 degrees, and butter a large casserole dish. Add the custard mixture to the buttered pan and bake for about an hour or until puffed and golden and set in the center.