Sarah Braunstein Woulfin's totally genius idea for not letting her leftover wedding cake go to waste made for one of the best desserts I've tasted in a long time (not counting the s'mores brownie from Citizen Cake the other week - but c'mon - there's no sense comparing to them).
Dave and I ended up with about 50 extra profiteroles after all the families had left, and while Dave made a good dent, they were definitely on the verge of going stale. So Sarah suggested bread pudding. Eureka!
I don't remember exactly what I did, but basically, I mashed the profiteroles (with vanilla and chocolate cream filling - yum!) with a potato masher. I beat 4-5 eggs, added 1 cup soy milk and 1 cup regular milk, some vanilla, and a pinch of salt, and poured that over the mashed croques in the aluminum tin the caterers had given us to contain the leftovers. I sprinkled it with raisins and bake it for about 40 minutes. Viola. Totally amazing dessert.
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