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Fancy Farmgirl Coop Tiffany Kirchner Dixon

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PHOTO: WWCook + Fancy Farmgirl Photography

Welcome to the Fancy Farmgirl’s farm.

BY ISABELLE NOVAK * RECIPE + PHOTOGRAPHY BY FANCY FARMGIRL PHOTOGRAPHY FOR WHERE WOMEN COOK

Photographer Tiffany Kirchner Dixon’s home in the Pacific Northwest is filled with beautiful treasures, antiques, and – EGGS! She owns over 40 chickens, and has shown how you can create a beautiful early spring table with a few natural [and edible] accents.

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PHOTO: WWCook + Fancy Farmgirl Photography

PHOTO: WWCook + Fancy Farmgirl Photography

PHOTO: WWCook + Fancy Farmgirl Photography

PHOTO: WWCook + Fancy Farmgirl Photography


Sunday Brunch Bread Pudding
 
Author:
Ingredients
Bread Pudding
  • 1 loaf French bread, cut into 6-8 1 inch slices, then cubed
  • 2 cups milk
  • 4 eggs
  • 1 tsp salt
  • 1 cup raisins (optional)
  • ½ cup sugar
  • 1 tsp real vanilla
  • 1 stick real butter
Meringue Topping
  • 8 egg whites
  • 6 Tbsp sugar
  • pinch of salt
Instructions
Bread Pudding
  1. Preheat oven to 375 degrees.
  2. Arrange cubed bread in bottom of oven-safe 9” x 12” pan (day-old bread works great for this recipe!).
  3. Mix remaining ingredients in separate bowl thoroughly. Pour over bread cubes in pan, and stir to coat.
  4. Bake for 40–50 minutes. remove from oven and spread meringue mixture (see recipe below) over top of bread pudding.
  5. return to oven and remove when meringue is toasty brown, like a toasted marshmallow, approximately 5–15 minutes. Serve warm.
Meringue Topping
  1. Put all ingredients in mixer, or use a handheld mixer.
  2. Beat until peaks form, approximately 1–3 minutes. Be careful not to over-mix; consistency should be smooth and not stiff.
  3. Spread mixture over precooked bread pudding and return to oven to brown, approximately 5–15 minutes, keeping close watch not to over brown.

PHOTO: WWCook + Fancy Farmgirl Photography

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