Wake me up when September ends…


Somewhat similar to that of my wedding day, I remember talking to people, and eating, and drinking but when I go to recollect it is all a blur. The 2nd annual International Food Bloggers Conference came to an end today. Sad and relieved all at once as my pillow is not only calling my name at this point, it’s downright screaming it. If you followed me on Twitter this weekend at all you know I consumed what one may consider to be a large amount of beer (though really that’s subjective ;) ) with others whom I won’t rat out but I think that might be contributing to my overtired self as well. :D
I went the conference with two goals in mind. To meet and greet people that I had been On-line friends with, and to hopefully get inspired to be a good blogger again. As anyone who runs a blog knows the motivation wall often pops up, mine lately being the size of the Great Wall of China. I am happy to report that both things happened. And more importantly, I made new friends as well.
By far the most inspiration for me (as for many others) was the Penny De Los Santos, who is a food photographer for Saveur magazine. Not only are her photos absolutely incredible, but her passion for what she does emanated with every word that came out of her mouth. Loving the phrase that you don’t take photos, you make photos. I thought that was the best.
Honorable mention goes to Shauna of Gluten-Free Girl and The Chef who also has passion that shines through. She also makes a mean blackberry and peach cobbler I might add.
There were a variety of topics covered. I only skipped one session, on ethics…to drink beer. How ethical is that?
All in all it was a very positive experience and God and finances willing, I will be going to the conference again next year.
Since I was tired but still inspired I knew I needed to go home and make something quickly before the call of the bed won me over. I went simple with this insanely easy, yet yummy bread pudding. If you are an Oreo cookie dunker, this bread pudding is for you. You are essentially dunking a whole bunch of cookies into the custard and letting them take a soak. Then pour that over the bread, bake it off, and top with fudge sauce.
And with that, this food blogger is going to get very familiar with her bed (please remove mind from gutter).

(Best photo op…me and the Swedish Chef. Sorry the picture is small, from my phone)

Cookies and Cream Bread Pudding

(AKA…My pants no longer fit after the IFBC Cookies and Cream Bread Pudding)

2 ½ cups heavy cream

5 egg yolks

3/4 cup of sugar

1 tsp. vanilla extract

Roughly 25 Oreo (or other sandwich cookie)…I say roughly as I got to eating a few and lost count (my bad)

One medium sized loaf of brioche bread or French bread (fresh), cut into cubes

Fudge Sauce (recipe follows)

Preheat oven to 350F.

Butter a 8-x-8-inch pan.

Pour cream into a large bowl. Add Oreos. Let them soak in refrigerator. A good soak. A long day at the office need time in the tub with wine soak. So about 20 minutes…or longer.

Add in egg yolks one at a time, whisk vigorously after each yolk is added. Repeat until all the yolks are gone. Add vanilla extract and sugar and whisk vigorously again. At this point the cookies should be pretty darn good and mushed up and easily mixable. If not, be less wimpy and whisk more vigorously than what you were doing.

Scatter bread pieces into the prepared pan.

Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard. You will most likely have extra custard, because some bread is more absorbent that others, don’t feel like you have to use all the custard.

Place pan into another pan that will hold a water bath. Bake the bread pudding for 45 minutes until golden on top. Cool 10 minutes and serve warm and topped with fudge sauce.
Fudge Sauce


2/3 cup semisweet chocolate chips
1/3 unsalted butter
1 heaping cup powdered sugar
2/3 cup evaporated milk
½ tsp. vanilla extract
Pinch of salt
In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted and smooth in texture.
Gradually add the powdered sugar and evaporated milk, 1/3 cup at a time.
Increase heat to a boil. Cook, stirring constantly, for 7-8 minutes.
Remove from heat, and then stir in vanilla and salt.

Comments

  1. Oh my goodness, this is something that I could never resist!! Definitely a creative use of Oreos, I LOVE it :)

  2. I’ve never made bread pudding (I’m a bit frightened of soggy bread) but this looks FAB!! I’m so glad you had fun at the IFBC…I feel so intimidated by stuff like that. I’d be so worried that noone would talk to me, or I’d feel like I wasn’t as good. So I applaud your bravery as well as your desire to better your blog!! I love it, you’re hilarious and your pictures are great!!

  3. IFBC sounds like it was so much fun! For next year I’m still deciding whether to do that or BlogHer Food…we’ll see where the wind (and my wallet) takes me!

    I’m a bread pudding addict. Addict. Really bad addict. Plus i lived off of double stuffed oreos in college. I need this.

  4. Oh, I definately would love to try this out!!!
    It sounds and looks so good.

  5. I would have loved to be at that IFBC! What a fantabulous pudding!

    Cheers,

    Rosa

  6. That looks heavenly, I think I just found the perfect ‘cake’ for my 6 year old harry. He loves oreos and a big fan of fudge sauce (he’ll practically drizzle it on anything, banana, pancake, crackers,ice cream, oreos of course). I think he’ll go nuts when he wakes up to find this on our breakfast table. Just a blue candle and it’s perfect!

  7. I’m so envious of all the food bloggers who were able to attend IFBC. Thanks for the great photography quote! That rings true, even for those of us that have to contend with the limitations of a point and shoot. :)

    I made a slight variation of the cinammon croissant roll recipe from the Macrina cookbook I won. They were amazing! http://pixie-baker.blogspot.com/2010/07/cinnamon-croissant-rolls.html

    I can’t thank you enough for that book.

  8. Glad you had a fantastic time at the conference. It’s the best time ever to get together with people you have so much in commin with.

  9. Oh sweet heavens…Oreos and brioche!? We are IN LOVE with this recipe.

  10. Glad you had a good time. I wish I was there! Maybe next year:) I am in love with this rich and decadent dessert!

  11. You are the bread pudding queen. This looks SO good. Luckily I have a batch of cookies and cream ice cream in the freezer to cure the craving you just gave me. :)

  12. CAN SOMEBODY PLEASE HELP… I am a really new blogger and would love somebody to mentor me, throw me a bone if you will. It’s such a mystery to figure out how to “run” a blog. I wish I would have known about this conference, are these where you learn? HELP
    ~Chef Louise

  13. I looked at your blog…you’re running it just fine. The conference doesn’t really teach you how to blog, more of like connecting with other bloggers.

  14. I so need to go to this next year. Need to, need to, need to. Also, I need an extra large scoop of that bread pudding. Extra large, please!!!

  15. We’ve already budgeted for next year…is it going to be in Seattle again?

  16. Gosh I hope so! If not, I will be needing to room with about 8 other bloggers to afford it. :)

  17. Oh my! Can’t believe you made bread pussing look this decadent.

  18. Glad i found your blog, i wish i could have gone to the conference but i was late in applying and then it was sold out. Nice to meet you, and you have a new follower.

  19. Glad to hear you enjoyed the conference. It may be one I should look into for next year, too.

    Your fudge sauce sounds like something I’d like to try. Nothing like chocolate sauce atop pancakes or ice cream. Yum.

  20. What an awesome event. Perhaps I will be able to go next year. So many conferences, so little time! Love the pic!

  21. OMG. I just read about lobster rolls over at The Sour Dough, and now I come and look at this! It’s hard to lose weight when you keep reading food blogs!

  22. You’ve definitely got your evil back on. Sigh. Why must you torment me so?!

  23. THis is a perfect example of your wizardly way with recipe creation…bread pudding and Oreos…inspired and probably addictive.

  24. Wow, sugar overload..I love it! I’m not a fan of bread pudding but this might convince me to give it another chance.

Trackbacks

  1. [...] since my search all of those years ago for a hot fudge recipe using evaporated milk, Peabody posted a similar recipe not too long ago. The proportions aren’t exactly the same, but [...]

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