It’s a rite of spring.
One of my favorite happenings of the year is the Boston Marathon. No I don’t participate, but I do admire the spirit of those who do take part. Many of them, year after year, in weather that ranges from cold and drizzly to hot and steamy, and even, this being New England, snow.
I often join the spectators who watch at the five-mile-point in Framingham, often fighting back tears as the wheelchair entrants go by. And then I’m amazed as hundreds and hundreds of runners dash past, too many and too quickly for me to even pick out a friend who is running.
The enthusiasm and bigheartedness of the people who watch this race in Boston is outstanding, according to Lisa Cecchi of RI, a mother of six who will be running the race again this year along with her husband Michael. She said the onlookers are most generous in handing out water and oranges to the runners and cheering them on as they pass by.
In honor of this great event we’ve created Boston Marathon Bread Pudding – full of carbs and with the healthful addition of granola. I made this BP with one percent milk instead of the usual calorie-laden cream or whole milk, and the result was excellent. And, as a reward for outstanding Marathon effort, I added chunks of chocolate and cherries too. Hooray for all the Boston Marathon participants – you are all winners!!
BOSTON MARATHON BREAD PUDDING (with Granola and Chocolate)
2-3/4 cups Italian bread chunks (or bread of your choice)
1/2 cup granola mix (with fruit, nuts, and oatmeal)
1/2 cup dark or semi-sweet chocolate chunks or chips
1/3 cup dried cherries
2 cups 1 percent milk
2 tablespoons butter
3 large eggs
1/4 cup sugar
1 teaspoon vanilla or almond extract
Cinnamon-sugar for sprinkling on top
Place bread cubes into buttered or cooking-sprayed 2-quart baking dish, or 8- or 9-inch square pan. Sprinkle with granola, chocolate chunks, and dried cherries. In saucepan, heat milk with butter until milk reaches scalding point and butter melts.
In large bowl, whisk eggs together with sugar and extract. Slowly pour hot milk/butter into egg mixture, stirring to combine. Pour liquid over bread mixture in baking pan. Let stand about 20 minutes for bread to absorb liquid.
Preheat oven to 350 degrees F. Sprinkle top of pudding with cinnamon/sugar. Bake 45-50 minutes, or until top is crisp and pudding puffs up.
Serve warm or at room temp topped with whipped cream, topping, or ice cream. Serves 8.
© 2008, Recipe by Portia Little.
One of my favorite happenings of the year is the Boston Marathon. No I don’t participate, but I do admire the spirit of those who do take part. Many of them, year after year, in weather that ranges from cold and drizzly to hot and steamy, and even, this being New England, snow.
I often join the spectators who watch at the five-mile-point in Framingham, often fighting back tears as the wheelchair entrants go by. And then I’m amazed as hundreds and hundreds of runners dash past, too many and too quickly for me to even pick out a friend who is running.
The enthusiasm and bigheartedness of the people who watch this race in Boston is outstanding, according to Lisa Cecchi of RI, a mother of six who will be running the race again this year along with her husband Michael. She said the onlookers are most generous in handing out water and oranges to the runners and cheering them on as they pass by.
In honor of this great event we’ve created Boston Marathon Bread Pudding – full of carbs and with the healthful addition of granola. I made this BP with one percent milk instead of the usual calorie-laden cream or whole milk, and the result was excellent. And, as a reward for outstanding Marathon effort, I added chunks of chocolate and cherries too. Hooray for all the Boston Marathon participants – you are all winners!!
BOSTON MARATHON BREAD PUDDING (with Granola and Chocolate)
2-3/4 cups Italian bread chunks (or bread of your choice)
1/2 cup granola mix (with fruit, nuts, and oatmeal)
1/2 cup dark or semi-sweet chocolate chunks or chips
1/3 cup dried cherries
2 cups 1 percent milk
2 tablespoons butter
3 large eggs
1/4 cup sugar
1 teaspoon vanilla or almond extract
Cinnamon-sugar for sprinkling on top
Place bread cubes into buttered or cooking-sprayed 2-quart baking dish, or 8- or 9-inch square pan. Sprinkle with granola, chocolate chunks, and dried cherries. In saucepan, heat milk with butter until milk reaches scalding point and butter melts.
In large bowl, whisk eggs together with sugar and extract. Slowly pour hot milk/butter into egg mixture, stirring to combine. Pour liquid over bread mixture in baking pan. Let stand about 20 minutes for bread to absorb liquid.
Preheat oven to 350 degrees F. Sprinkle top of pudding with cinnamon/sugar. Bake 45-50 minutes, or until top is crisp and pudding puffs up.
Serve warm or at room temp topped with whipped cream, topping, or ice cream. Serves 8.
© 2008, Recipe by Portia Little.
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1 comment:
I've only seen clips of the Boston Marathon on television. I've heard about the last part where the runners make their way up a hill. The "Boston Marathon Bread Pudding" looks like the perfect ending to a long race.
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