Cuisinart TOB-135 Instructions and Recipes - Page 30

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, room temperature ¼ cup granulated sugar 1 large egg, room temperature 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 overnight until ready to use. Nutritional information per serving (based on 12 servings): Calories 131 (53% from fat) • carb. 13g • pro. 2g • fat 8g • sat. fat 5g • chol. 36mg • sod. 30mg • calc. 2mg • fiber 0g 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 large bowl. Toss 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 bread and chips. Gently stir to fully coat. Cover with plastic and allow to rest in the refrigerator 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 bread mixture into the pan. Lightly cover with aluminum foil and bake for 1 hour. Bread pudding is done when it is nicely puffed and the internal temperature registers 160°F. Serve immediately with freshly whipped cream. Nutritional information per serving (based on 8 servings): Calories 484 (49% from fat) • carb. 50g • pro. 12g • fat 27g • sat. fat 15g • chol. 188mg • sod. 450mg • calc. 154mg • fiber 2g 20