Sew little..

Amber from Crazy Little Projects is have a Learn to Sew: Kids Edition. I thought it would be a good opportunity to get Wub started on the sewing machine. We started off practicing straight and zig zag stitches. Since Wub picked out a pretty large scrap to practice on we made it into a doll blanket.

I have to admit that the process is a we bit stressful. Wub is mildly flighty and I am not the most patient of teachers. But no sewn over fingers and I am just taking deep breaths and trying to be as patient as possible while stressing the importance of paying attention where the needle is, where the fabric is and where your fingers are. 

I want her to enjoy sewing, not equate it with Mommy being a meanie. 

Tomorrow we're going to try out the Covered Notebook project. I'm kind of excited because she is doing so well. Let's hope I can continue to Keep Calm and Keep Her Sewing On.

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Bread Pudding Waffles

In what appears to be an ongoing series, here is yet another use for your waffle iron. I was inspired to make these after attempting (quite succesfully) Stuffing Waffles. (as seen on TV) My brain just made the leap from a common way to use up leftover bread (stuffing) to another way. (bread pudding)

I made  these for Father's Day because I just wasn't up to the task of a Full English Breakfast. I did wish that I had had some whipped cream to top them off but all in all they were pretty perfect. 

Bread Pudding Waffles

• 1 lb dry bread cut into cubes
• 2 cups milk
• 1/2 cup cream
• 3 eggs, 
• 2/3 cup sugar (vanilla if you got it)
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• few grates of fresh nutmeg or a pinch of preground
• Pinch salt
• 1/2 cup raisins (or not)
• 1/2 cup pecan pieces (or not)
• Oil or pan spray for waffle maker.

  Preheat oven to 350.

Place your bread cubes on a baking sheet and lightly toast in the oven for 10-15 minutes. (Even if your bread is stale don't skip this step. The more moisture you get of the bread the more yummy custardy stuff it can soak up.) Allow to cool.

 Meanwhile combine the milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg and salt im a large bowl and wisk to combine. Add the toasted bread and raisins and pecans if using. Allow to sit for 10 minutes then mix again. You are wanting the custard to soak in and no crunchy bits of bread left. If mixture seems too thick and dry you can add up to 3/4 cup of milk one 1/4 cup at a time. Let sit at least an hour (You can make it all the night before and stick it in the fridge. It will be ready to go in the morning.)

 Preheat you waffle iron according to manufaturer's diractions. Even if your waffle iron is "nonstick" give it a liberal shot of pan spray or oil. Spoon about 1 cup bread pudding onto waffle maker in a thick layer. Close waffle maker (flip if you've got that kind) and cook for 5-10 minutes. 

 Remove waffle from machine and keep warm in oven or serve immediately with whipped cream and:

Vanilla (Bourbon) Sauce

• 1 cup sugar
• 1/2 cup cream
• Hefty pinch of salt

Bring to a boil and stir until sugar is dissolved. Remove from heat ans stir in:

• 1 Tablespoon unslated butter
• 1 tsp vanilla
• (1 Tablespoon Bourbon) 

and then maybe a dollop or spritz of whipped cream. 

Makes 4

Note: This recipe actually makes excellent regular bread pudding. Just bake in a 9x13 pan at 350 for 45 minutes.