Newsletter
Time for a new look. We welcome your contributions!
We would like to improve our newsletter with contributions from our residents! Please call 772-607-0015 to let us know how you can help!
Delicious Spring recipe:
Horchata Bread & Butter Pudding (adapted by Erin’s Cooking Peas & Q’s from Grandma’s Best Recipes from Parragon Books Ltd, 2007)
6 slices of honey spelt bread, cut into quarters (from the Alternative Bread Company in The English Market)
¼ cup sultanas
10 dried apricots, sliced into thin slivers
3 large eggs
300 ml/10 ounces rice milk
1/8 teaspoon natural vanilla extract/essence
¼ teaspoon ground cinnamon
2 tablespoons sugar
1. Preheat oven to 180°C/350°F.
2. Arrange one layer of bread triangles on the bottom of a pie dish then sprinkle half the dried fruits.
3. Whisk the eggs, rice milk, vanilla extract, cinnamon, and sugar together completely.
4. Pour half the liquid mixture over the first layer of bread triangles then tile the remaining bread triangles over that and distribute the rest of the dried fruits. Cover completely with the liquid mixture, being sure not to overflow the pie dish.
5. Sprinkle the top with a little bit of raw, vanilla, or brown sugar then cover with foil and let rest for 15 minutes or up to two hours.
6. Bake covered for 25 to 30 minutes then carefully remove the foil (beware escaping steam) and let bake for an additional 5 to 10 minutes uncovered for the top to brown gently.
7. Serve. If you want an accompaniment, partner with tofu ice cream or non-dairy whipped topping.