Egg Recipe Dessert

Egg Recipe Dessert

Eggs are most frequently considered a crucial component in a variety of full-flavored meals, nonetheless, they additionally hold a similarly essential area in wonderful dishes. From cakes to custard, eggs play an important duty in cooking as well as are an essential cooking area staple for any kind of aiming baker.

Whether you’re seeking to cook a birthday celebration cake or rustle up a final treat, have a look and also check out our variety of treats as well as cooking dishes that includes desserts, cakes, as well as delightfully one-of-a-kind productions. We have a wide range of wonderful dishes for you to attempt, consisting of delicious chocolate torte, egg custard, as well as pancakes with a range of various tastes and also garnishes.

Leading idea: eggs are an essential part of a lot of wonderful meals, with numerous fasting as well as simple treats that just utilize a couple of active ingredients. It’s vital to bear in mind that while a number of these recipes are simple treats to make, eggs can still rush when being contributed to warm batters and also various other fluids so, for the very best treats, make sure that all fluids are cooled down before including your eggs. For even more treat concepts, have a look at our delicious chocolate dessert dish, or our fresh fruit gateau for a basic cake dish.

Scroll to see our fantastic treats and also cooking dishes and also obtain cooking!

Strawberry Shortcake Jelly Roll

Strawberry Shortcake Jelly Roll

Serves: 12
Prep Time: 20 min
Cook Time: 10 min

Ingredients

5 large eggs, separated
1 cup (250 mL) granulated sugar, divided
3/4 cup (175 mL) self-rising flour, sifted
1 lb (0.5 kg) strawberries, divided
1 cup (250 mL) 35% whipping cream

Instructions

Preheat oven to 350ºF (180ºC). Line bottom of 15- x 11-inch (38 x 28 cm) rimmed baking sheet with parchment paper.

Using an electric mixer, beat egg yolks and 1/2 cup sugar for 8 to 10 minutes or until pale and thickened. Beat in flour; set aside.

In a large bowl, using clean beaters, beat egg whites until soft peaks start to form. Gradually add 1/4 cup (60 mL) sugar, 1 tbsp (15 mL) at a time, beating until stiff, glossy peaks form; fold half into egg yolk mixture until blended. Fold in remaining egg whites just until incorporated.

Scrape batter into prepared pan; smooth top. Bake for 10 to 12 minutes or until tester inserted into the center comes out clean.

Run a thin knife around edge of cake to loosen from pan; invert onto a separate piece of parchment paper. Peel off the top piece of parchment paper. Starting at short side, roll up cake jelly-roll–style with parchment paper. Place rolled cake, seam side down, on rack; let cool completely.

Meanwhile, hull and chop half of the strawberries; toss with 2 tbsp (30 mL) sugar. Let stand for 10 minutes.

Before serving, whip cream until stiff peaks form. Fold in remaining sugar. Unroll cooled cake. Spread evenly with half of the whipped cream, leaving a 1-inch (2.5 cm) border around the edge. Scatter chopped strawberries over top. Roll up cake again without parchment paper. Transfer to serving platter; frost cake with remaining whipped cream. Garnish with remaining strawberries.

Notes

Tip: Substitute 3/4 cup all-purpose flour sifted with 1 tsp baking powder for self-rising flour if desired.

Chef Craig Flinn’s Chocolate Hazelnut Pavlovas

Chef Craig Flinn’s Chocolate Hazelnut Pavlovas

Serves: 4
Prep Time: 20 min
Cook Time: 60 min

Ingredients

4 large egg whites, room temperature
1 cup (250 mL) sugar
1 tsp (5 mL) lemon juice or white vinegar
1 tsp (5 mL) cornstarch
1 tsp (5 mL) hazelnut or vanilla extract

Chocolate mousse

3 large eggs, separated
3 tbsp (45 mL) sugar
1 tsp (5 mL) vanilla extract
1/8 tsp (0.5 mL) salt
7 oz (200 g) 70% semi-sweet chocolate, finely chopped
3/4 cup (175 mL) 35% cream
1/2 cup (125 mL) hazelnuts
1 cup (250 mL) fresh raspberries
Chocolate shavings for garnish
Mint leaves for garnish
6 tbsp (90 mL) salted caramel sauce

Salted caramel sauce

1 cup (250 mL) sugar
1/4 cup (60 mL) water
6 tbsp (90 mL) salted butter
1/2 cup (125 mL) 35% cream
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) fleur de sel or other flaky sea salts

Instructions

Meringues

Preheat oven to 225°F (110°C).

Using the whisk attachment of your stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar one tablespoon at a time until the egg whites turn smooth and glossy. Fold in the lemon juice (or vinegar), cornstarch, and extract into the whites.

Trace a 10-inch dinner plate onto a piece of parchment paper and flip the paper onto a baking tray (so the pencil doesn’t make a mark on the meringue). Spread the meringue, filling the round shape making the edges slightly higher than the middle, to allow room for the filling. Bake for 1 hour until dry and crisp on the outside and firm to the touch, then turn off the oven and allow the meringue to cool completely in the oven. Set aside for assembly later.

Chocolate mousse

Place a glass or metal bowl over a pot of simmering water ensuring the water does not touch the bottom of the bowl.

Place the egg yolks, 2 tbsp (30 mL) of the sugar, vanilla, and salt in the bowl and whisk until smooth.

Cook gently until the mixture doubles in volume and looks pale in color, whisking continuously. Remove from the heat and add the chocolate, stirring until completely melted.

In another bowl, beat the egg whites until soft peaks form, then add in the remaining tablespoon of sugar. Mix until smooth. In a separate bowl, whisk the cream until it forms stiff peaks.

Fold the whipped egg whites into the melted chocolate in two smaller batches until just combined. Then fold in the whipped cream until just combined. Cover and refrigerate the mousse until ready to assemble.

Toast the hazelnuts in a sauté pan over medium heat, shaking frequently, until golden brown (about 5 to 7 minutes). Remove from the pan and coarsely chop; set aside.

Salted caramel sauce

Place sugar and water in a steep-sided saucepan and stir well. Place on a hot burner and bring the sugar to a boil, but do not stir any longer. Cook until the sugar syrup turns amber in color and then remove from the burner.

Carefully stir in the butter as it will foam and steam up in the hot syrup. Whisk continuously until smooth.

Add cream, vanilla, and salt. Whisk until smooth and refrigerate until ready for use.

To assemble

Place the pavlova meringue in the center of the plate and fill the middle with the chilled chocolate mousse. Sprinkle the mousse with chopped hazelnuts, raspberries, and chocolate shavings. Drizzle the top with salted caramel sauce and sprinkle fresh mint leaves.

Basic Cookie Dough with Variations

Basic Cookie Dough with Variations

Serves: 48
Prep Time: 15 min
Cook Time: 9 min

Ingredients

2-1/4 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/4 tsp (1.25 mL) salt
3/4 cup (175 mL) butter, at room temperature
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
2 eggs
1 tsp (5 mL) vanilla

Instructions

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Combine flour, baking soda, and salt in a medium bowl.
Beat butter and granulated and brown sugars with an electric mixer in large bowl until smooth and fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat until combined.
Drop tablespoonsful of dough about 2 inches (5 cm) apart onto prepared baking sheets.
Bake just until cookies lose their shiny appearance, about 9 minutes. Let cookies cool on baking sheet for 1 minute before removing to wire rack to cool completely.

Notes

Tips:

If desired, replace half of the all-purpose flour with whole wheat flour.

If unsalted butter is used, increase the amount of salt to 1/2 tsp (2 mL).

Allow at least 20 minutes for chilled butter to come to room temperature. It should give slightly when pressed but still hold its shape.

Variations:

Chocolate Chip: Stir 1 cup (250 mL) semisweet, milk or dark chocolate chips and, if desired, 2/3 cup (150 mL) chopped walnuts into the dough. Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.

Cinnamon Sugar: Add 1 tsp (5 mL) ground cinnamon to flour mixture. Using about 1 tbsp (15 mL) per cookie, gently roll dough into balls. Combine 3 tbsp (45 mL) granulated sugar and 2 tsp (10 mL) ground cinnamon in a small bowl. Roll balls in sugar and cinnamon mixture, coating completely. Place balls on parchment paper-lined baking sheets. Bake as directed.

Double Chocolate: Add 3 tbsp (45 mL) cocoa powder to flour mixture, stirring well to combine. Stir 1 cup (250 mL) semisweet, milk, or dark chocolate chips into the dough. (Or make Triple Chocolate Cookies by using 1/2 cup (125 mL) semisweet, milk or dark chocolate chips, and 1/2 cup (125 mL) white chocolate chips.) Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.

Oatmeal Raisin: Decrease the amount of flour to 1-3/4 cups (375 mL). Add 2-1/4 cups (550 mL) rolled oats and 1/2 tsp (2 mL) ground cinnamon to flour mixture. Stir 1 cup (250 mL) raisins into the dough. (Dried cranberries, blueberries, or cherries can be used instead of raisins.) Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.

Key Lime Pie

Key Lime Pie

Key lime pie is a summertime favorite. Lime juice, egg yolks, and sweetened condensed milk are baked in a graham cracker crust and topped with a light and fluffy meringue.

Serves: 8
Prep Time: 15 min
Cook Time: 15 min

Ingredients

Crust

1 1/4 cups (315 mL) graham crumbs
2 tbsp (30 mL) granulated sugar
1/4 cup (60 mL) butter, melted

Filling

3 egg yolks
4 tsp (20 mL) grated lime rind
1 can (300 mL) sweetened condensed milk
1/2 cup (125 mL) fresh lime juice (4 to 5 limes)

Topping

1 cup (250 mL) whipping cream
2 tbsp (30 mL) granulated sugar

Instructions

Crust

Preheat oven to 325°F (180°C).
Stir together graham crumbs, sugar, and butter until well mixed. Press mixture evenly onto bottom of 9-inch (23 cm) pie plate.
Bake for 10 minutes. Cool crust on a wire rack while making the filling.

Filling

Whisk egg yolks and lime rind until well blended. Stir in condensed milk and lime juice. Let mixture stand (it will thicken slightly) while crust finishes cooling. Pour filling into crust. Smooth top.
Bake until set, about 15 minutes. Cool, then cover and refrigerate for at least 3 hours.

Topping

Whip cream and sugar until stiff peaks form. Spread over pie.

Notes

Use a prepared 9” (23 cm) graham crust if you wish.

Lemon Chiffon Cake

Lemon Chiffon Cake

Ingredients

Cake

2 cups (500 mL) sifted cake and pastry flour
1 1/2 cups (375 mL) granulated sugar, divided
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
5 eggs, separated, at room temperature
2 eggs, at room temperature
1/2 cup (125 mL) vegetable oil
1 tbsp (15 mL) grated lemon rind
2 tbsp (30 mL) fresh lemon juice
Water
1/2 tsp (2.5 mL) cream of tartar

Filling and frosting

1 1/2 cups (375 mL) whipping cream (35%), divided
1 can (540 mL) lemon pie filling

Instructions

Cake

Preheat oven to 350°F (180°C).
Stir together flour, 3/4 cup (175 mL) sugar, baking powder, and salt in a large bowl. Set aside.
Whisk together egg yolks, eggs, oil, and lemon rind. Combine lemon juice with enough water to make 2/3 cup (150 mL); stir into yolk mixture. Set aside.
Beat egg whites with an electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Add remaining sugar, about 1 tbsp (15 mL) at a time, beating until sugar is dissolved and stiff peaks form.
Whisk yolk mixture into flour mixture until well blended. Gently fold egg white mixture into egg yolk and flour mixture until blended. Pour batter into an ungreased 10-inch (4 L) tube pan.
Bake until top springs back when gently pressed and a cake tester inserted in cake comes out clean, about 45 minutes.
Immediately invert cake pan; if the pan does not have legs, rest tube opening on the neck of bottle or funnel or bottom of the glass or can. Cool upside down for a couple of hours.
When the cake is cool, run a thin spatula or knife around the side of the pan and center tube to loosen cake. Invert cake onto a serving plate. Slice horizontally into 3 equal layers.

Filling and Frosting

Whip cream with an electric mixer until stiff peaks form. Gently fold about 1 cup (250 mL) whipped cream into lemon pie filling until blended. Spread half of the lemon mixture evenly over the bottom layer of cake. Continue layering with cake layers and filling.
Spread remaining whipped cream over top and side of the cake. Refrigerate the cake for several hours before serving for easier slicing. Garnish with lemon rind, if desired.

Notes

A package (99 g) of instant lemon pudding can be prepared and used in place of pie filling.

Citrus Meringues

Citrus Meringues

Serves: 6   Prep Time: 25 min  Cook Time: 75 min

Ingredients

Meringues

3 egg whites
1/4 tsp (1.25 mL) cream of tartar (or 1tsp/5mL lemon juice)
3/4 cup (175 mL) granulated sugar
1/8 tsp (0.5 mL) almond extract

Citrus Sauce

1 cup (250 mL) low-fat plain yogurt
3 egg yolks
3 tbsp (45 mL) granulated sugar
Grated rind of one lemon

Garnish

2 cups (500 mL) fresh berries or chopped fruit

Instructions

Meringues

Preheat oven to 250°F (120°C). Beat egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff glossy peaks form. Fold in almond extract. Line baking sheet with parchment paper. Drop mixture from the spoon into 6 mounds; shape each into a circle, making sides higher than the center.

Bake until dry and crisp, approximately 75 minutes. Turn oven off and cool meringues in the oven for 1 hour with door slightly open.

Citrus sauce

Whisk yogurt, egg yolks, sugar, and rind in a saucepan. Cook over low heat, stirring frequently until slightly thickened. Do not allow to boil. Remove from heat and pour it into a large bowl. Cover and chill until serving time.

Garnish

To assemble, fill meringues with sauce and top with fruit.

Classic Cheesecake

Classic Cheesecake

Cheesecake is a popular dessert for its decadence, richness, and myriad varieties. With a hint of vanilla and a graham cracker crust, this classic cheesecake recipe keeps things simple yet elegant.

Serves: 16
Prep Time: 15 min
Cook Time: 45 min

Ingredients

Crust

1 1/3 cups (325 mL) graham crumbs
1/4 cup (60 mL) butter, melted

Filling

3 packages (250 g each) cream cheese, softened
3/4 cup (175 mL) granulated sugar
4 eggs
1/2 cup (125 mL) sour cream
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) all-purpose flour

Instructions

Crust

Stir together graham crumbs and butter until well mixed. Press mixture evenly onto bottom of 9-inch (23 cm) springform pan. Place in a freezer or refrigerator while making the filling.

Filling

Preheat oven to 325°F (160°C).
Combine cream cheese and sugar in a large bowl; beat with an electric mixer on low speed until smooth. Add eggs, one at a time, beating well after each addition and occasionally scraping side of the bowl. Beat in sour cream, vanilla, and flour. Pour batter over crust; smooth top.
Bake until the top is golden and center jiggles slightly about 45 minutes. Let cool on wire rack.
Cover and refrigerate for at least 4 hours. Run a knife around inside of pan before removing cheesecake.

Notes

Top cheesecake with whipped cream, chocolate sauce, canned pie filling thinned with fruit juice, or fruit sauce such as Strawberry Topping. Combine 4 cups (1 L) thickly sliced strawberries and 1/3 cup (75 mL) sugar in a saucepan over medium heat; stir gently to release juices. Stir 2 tsp (10 mL) cornstarch into 1 tbsp (15 mL) water; stir into berries. Cook until thickened slightly, about 2 minutes; stir occasionally.

Classic Vanilla Cupcakes

Classic Vanilla Cupcakes

Cupcakes are the perfect way to celebrate any occasion, be it a birthday, graduation, or even just a rainy day.

Serves: 12
Prep Time: 15 min
Cook Time: 20 min

Ingredients

Cupcakes

1 1/2 cups (375 mL) all-purpose flour, sifted
1 1/2 tsp (7.5 mL) baking powder
1/2 tsp (2.5 mL) salt
1/2 cup (125 mL) unsalted butter, at room temperature
1 cup (250 mL) granulated sugar
2 eggs, at room temperature
3/4 cup (175 mL) milk
2 tsp (10 mL) vanilla extract

Frosting

1/2 cup (125 mL) unsalted butter, at room temperature
4 cups (1 L) icing sugar, sifted
1/4 cup (60 mL) 35% whipping cream (approx.)
2 tsp (10 mL) vanilla extract
Pinch salt

Instructions

Cupcakes

Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder, and salt; set aside. In a separate bowl and using an electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
With the mixer on low speed, add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions.
Spoon or scoop batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until a tester comes out clean when inserted into the center of cupcakes. Let cool completely on rack.

Frosting

Beat butter until light and fluffy. With the mixer on low speed, beat in icing sugar, cream, vanilla, and salt until smooth, adding up to 2 tbsp (30 mL) more cream if needed. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
Add frosting to a piping bag fitted with round tip; pipe over cupcakes. Alternatively, spoon frosting into a resealable bag and clip off one corner to pipe over cupcakes, or spoon onto cupcakes.

Notes

Tips: Garnish cupcakes with colored sprinkles, raspberries, or white chocolate shavings.

For festive cupcakes, add a few drops of food coloring to frost-ing to tint to the desired color.

Gingerbread Pear Cobbler

Gingerbread Pear Cobbler

Pears and gingerbread compliment each other so well in this comforting dessert. It’s the perfect way to celebrate the fall harvest.

Serves: 8
Prep Time: 15 min
Cook Time: 25 min

Ingredients

Filling

6 ripe pears, peeled, cored and thinly sliced
1/3 cup (75 mL) granulated sugar
1/2 tsp (2.5 mL) lemon zest
2 tbsp (30 mL) lemon juice
2 tsp (10 mL) minced fresh ginger
1 tsp (5 mL) vanilla extract
1 tbsp (15 mL) cornstarch
3 tbsp (45 mL) unsalted butter, cut into small cubes

Topping

1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2.5 mL) baking soda
1/4 tsp (1.25 mL) each ground allspice and cloves
1/4 tsp (1.25 mL) salt
1/3 cup (75 mL) cold unsalted butter, cubed
2 eggs, divided
2 tbsp (30 mL) molasses
1 tbsp (15 mL) coarse sugar (such as turbinado)

Instructions

Filling

Preheat oven to 400˚F (200˚C). Toss together pears, sugar, lemon zest, lemon juice, ginger, and vanilla; sprinkle evenly with cornstarch and toss to combine. Scrape into an 8-inch (2 L) baking dish. Dot with butter.

Topping

Whisk together flour, sugar, ginger, cinnamon, baking powder, baking soda, allspice, cloves, and salt; using a pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs.
Whisk 1 egg with molasses until blended. Stir into flour mixture; do not overwork the dough. Drop dough by large spoonfuls randomly onto the top of filling.
Whisk remaining egg with 1 tbsp (15 mL) water; brush over batter. Sprinkle evenly with coarse sugar. Bake for 25 to 30 minutes or until pears are tender, the topping is golden brown, no longer doughy and a cake tester comes out clean when inserted into the center of topping. Let stand for 15 to 20 minutes.

Notes

Try Bosc, Bartlett or Anjou pears for the filling.

Sprinkle cobbler with chopped pecans before baking if desired.

Serve with vanilla ice cream or whipped cream.

Tiramisu Crepe Cake

Tiramisu Crepe Cake

This take on tiramisu is made with layers of crêpes and a rich espresso mascarpone filling to create an eye-catching brunch item or dessert that will wow any crowd.

Serves: 12
Prep Time: 15 min
Wait Time: 3 hours
Cook Time: 25 min

Ingredients

Crêpes

3 cups (750 mL) milk, at room temperature
2 1/4 cups (565 mL) all-purpose flour
6 eggs, at room temperature
1/4 cup (60 mL) butter, melted
1/4 tsp (1.25 mL) salt
2 tbsp (30 mL) canola oil

Filling

3 egg yolks
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) strongly brewed espresso
1/4 cup (60 mL) 35% whipping cream
1/4 cup (60 mL) icing sugar
1/4 tsp (1.25 mL) ground cinnamon
1 tub mascarpone cheese (450 g)

Assembly

1/4 cup (60 mL) strongly brewed espresso, cold
2 tbsp (30 mL) coffee liqueur
1 tbsp (15 mL) cocoa powder

Instructions

Crepes

In a blender, combine milk, flour, eggs, melted butter, and salt; mix until smooth. Strain and let stand for at least 30 minutes (batter should be the consistency of thick cream; thin with a little water if needed).
Heat 10-inch (25 cm) nonstick skillet set over medium heat; brush with some of the oil. Pour 1/3 cup (75 mL) batter into the pan, swirling to coat bottom of the pan. Cook for 60 to 90 seconds or until crêpe begins to curl around edges; flip and cook for 30 seconds or until set. Repeat with remaining batter, brushing pan with oil as needed. Transfer to parchment paper-lined baking sheet. Let cool completely.

Filling

In a heatproof bowl set over a saucepan of gently simmering water, whisk together egg yolks, sugar, and espresso for about 5 minutes or until hot, thick, and consistency of soft pudding. The mixture should form ribbons when the whisk is lifted (do not overcook or the mixture will curdle). Remove from heat; let cool completely.
Using an electric mixer, whip cream until stiff peaks form; beat in icing sugar and cinnamon. In a large bowl, whip mascarpone until light and fluffy; fold in the egg yolk mixture. Fold in half of the whipped cream, then remaining whipped cream. Cover and refrigerate for 30 to 60 minutes.

Assembly

Stir espresso with coffee liqueur. Place one crêpe on serving plate; spread with 2 tbsp (30 mL) filling. Brush lightly with some of the espresso mixtures. Repeat with remaining crêpes to make the stack. Refrigerate for at least 2 hours. To serve, dust with cocoa and slice into wedges.

Notes

Tips:

Substitute espresso and 1 tbsp (15 mL) sugar for coffee liqueur if desired.

Garnish with chocolate-covered espresso beans if desired.

Crêpes can be made 2 to 3 days in advance.

Italian Zeppole

Italian Zeppole

Enriched with egg yolk, these light and airy Italian zeppole are a cross between a fritter and a doughnut.

Serves: 12
Prep Time: 25 min
Cook Time: 10 min

Ingredients

1 3/4 cups (440 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) instant rapid-rise yeast
1/2 tsp (2.5 mL) baking powder
1/4 tsp (1.25 mL) salt
1 egg
1 egg yolk
1/2 cup (125 mL) milk, at room temperature
2 tbsp (30 mL) melted butter
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) lemon zest
Vegetable oil
Icing sugar

Instructions

Whisk together flour, sugar, yeast, baking powder, and salt. In a separate bowl, whisk together egg, egg yolk, milk, melted butter, vanilla, and lemon zest; whisk into flour mixture until dough starts to form.
On a lightly floured surface, knead the dough until smooth, adding more flour if needed for the dough to come together. Transfer to lightly oiled bowl; cover with plastic wrap. Let stand for 60 to 90 minutes or until doubled in volume.
Lightly dust work surface with flour. Roll out dough into 6- x 4-inch (15- x 10-inch) rectangle, about 1 inch (2.5 cm) thick. Cut into 1-inch (2.5 cm) squares.
Fill the straight-sided saucepan with enough oil to come 2 inches (5 cm) up side; heat over medium heat until oil registers 375°F (190°C) on a deep-fry thermometer. Deep fry zeppole, in batches, for 2 to 3 minutes per side or until golden brown and cooked through; drain on paper towels. Roll in icing sugar.

Notes

Tips:

Substitute rum extract for vanilla if desired.

You can also roll zeppole in granulated sugar or cinnamon sugar instead of icing sugar.

Classic Bread Pudding

Classic Bread Pudding

Serve this comfort food classic with a dollop of whipped cream and a handful of berries.

Serves: 8
Prep Time: 10 min
Cook Time: 50 min

Ingredients

4 eggs
1 cup (250 mL) milk
1 cup (250 mL) whipping cream
3/4 cup (175 mL) brown sugar, divided
2 tsp (10 mL) vanilla extract
1/2 tsp (2.5 mL) ground cinnamon
1/2 tsp (2.5 mL) orange zest
Pinch of salt
1 cup (250 mL) raisins, soaked in bourbon or orange juice
8 cups (2 L) cubed day-old dry brioche or challah bread (cut into 1 1/2-inch/4 cm pieces)
Icing sugar, for garnish

Instructions

Preheat oven to 350˚F (180˚C). Grease 8-inch (2 L) square baking dish; set aside.
In a bowl, beat together eggs, milk, cream, 1/2 cup (125 mL) brown sugar, vanilla, cinnamon, orange zest, and salt. Drain raisins. Combine raisins and bread cubes in a large bowl; stir in egg mixture until well combined. Let stand for 10 to 15 minutes or until the egg mixture is completely absorbed.
Transfer mixture to prepared baking dish. Sprinkle with remaining brown sugar. Bake for 50 to 60 minutes or until custard is set and top springs back when touched lightly. Let stand for 10 minutes. Dust with icing sugar.

Notes

Top with a drizzle of your favorite dessert sauce, such as salted caramel or chocolate.

Add other dried fruits, such as cherries, apricots, or cranberries, if desired.

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