Bread Pudding

BREAD PUDDING

10-12 cups stale bread (about a loaf and a half) from a bakery
5 cups whole milk
6 eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup raisins
1/2 cup toasted chopped pecan ( 5 minute at 350 degrees)
1/2 cup rum
1/3 cup brown sugar

Equipment

9x13 (or other 3-quart) baking dish

Instructions
1. Before preparing, break up a loaf and a half of bread into bite size pieces. Lay out evenly on a couple of baking sheets. Let stand at room temperature for 24 hours.

2. Butter the inside of your baking dish and arrange the bread pieces inside. Sprinkle raisins and nuts over the bread so they are evenly distributed.

2. Whisk together the milk, rum, eggs, sugar, vanilla, cinnamon, salt.

3. Slowly pour the milk mixture over the pudding, making sure it gets into all the nooks and crannies. Cover the casserole and refrigerate overnight to fully absorb the custard.

4. Preheat the oven to 325° with a rack in the middle of the oven. Set the pudding on the counter while the oven is pre-heating to take some of the chill off.

5. Sprinkle brown sugar over the pudding and bake uncovered for 45 - 55 minutes. The pudding is done when a toothpick inserted in the middle comes out clean and the tips are starting to toast.

6. Let stand for at least 10 minutes before serving. Leftovers will keep refrigerated for up to a week.

Baked Flounder with Spinach and cherry Tomatoes

Baked Flounder with Spinach and cherry Tomatoes

1 pound Flounder fillet (also any white fish will do if flounder is not available)
1 large handfuls baby spinach leaves
1 quarter red onion, thinly sliced
10 or so cherry tomatoes
4 sprigs fresh thyme
1/2 lemon
Salt and pepper
Butter

Preheat the oven to 400°F.

Check the fish for pin bones, then cut it in half.


Lay out a sheet of aluminum foil. You will want it long enough so you can wrap the fish and its items together. Pile a large handful of baby spinach leaves in the middle of the foil. Lay fish fillet on a bed of spinach. Season generously with salt and pepper. Actually the first time I made this, did not add salt or pepper and it tasted great. So it's up to you.

Lay a few slices of onion over the top of the fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. A squeeze of lemon and a pat of butter on top.

Fold the foil lengthwise. Make sure the pinch the fold tightly closed. Then tightly fold the sides to create a sealed package. Note that if you have extra fish, you can create a second package as well. Bake for 20 to 25 minutes, until the fish is opaque.

Open the packets carefully to avoid spilling the juices. Eat immediately straight from the packets or transfer to plate.

Final note:
The following shows how your package should look before folding.