Dr. Richard Collins puts foods from San Francisco & Baltimore to the test in his Super Bowl Challenge!
San Francisco Sourdough Caramel Ghirardelli® Bread Pudding
This bread pudding is a perfect blend of flavors…sourdough bread, the sweetness of the caramel and Ghirardelli chocolate. It should be a signature dish of San Francisco next to the Buena Vista Coffee shop known for their Irish coffee.
5 slices of sourdough bread
¼ cup salted caramel sauce, Williams Sonoma® is my favorite plus 4 T extra for topping
¾ cup egg substitute
1 cup 2% milk
2 T sugar
1 t vanilla
¼ t cinnamon
2 T melted Smart Balance Light Butter Canola oil with plant sterols
½ cup Ghirardelli semi-sweet dark chocolate morsels or chopped chocolate pieces from a chocolate bar (I prefer larger chunks of chocolate rather than morsels). Make extra for a topping.
Preheat broiler to medium heat. On a large baking sheet with foil, place the five slices of bread, evenly spaced. Using a spatula, evenly coat the top slices of bread with the caramel sauce. Don’t over do it, just a nice coating. Watching carefully, broil the slices for 2-3 minutes until toasting the edges and the caramel begins to bubble up. Be careful not to burn the bread. Remove from the oven and cool. Slice the bread into cubes.
Preheat oven to 4000F. Lightly butter 6 ramekins approximately 2½ inches in diameter and at least 2 inches tall. In a medium bowl, combine the bread cubes and chocolate pieces. Evenly distribute the ingredients into the 6 ramekins.
In a medium bowl, prepare the custard mixture by combining the egg substitute, milk, sugar, cinnamon and the remaining melted butter. Whisk to combine. Evenly pour the mixture into the 6 ramekins. Place the 6 ramekins into a roasting pan filled with hot water to half way up the sides of the ramekins. Bake for 40-45 minutes until custard is set and a small knife inserted into the bread pudding comes out clean. Remove the ramekins and cool. The bread pudding can be served in the ramekins or removed and inverted twice so the baked bread pudding top is showing. Garnish with additional warm melted caramel and extra chocolate pieces or shaved chocolate.
Makes 6 ramekins. Serving size: 1 ramekin. Nutritional analysis does not include extra toppings.
Nutrition Info: Calories: 266, Total Fat: 8 grams, Saturated Fat: 4 grams, Trans Fat: 0 grams, Cholesterol: 7 mg, Sodium: 294 mg, Carbohydrate: 40 grams, Fiber: 2 grams, Protein: 7 grams
Diabetic Exchanges: 3 Carbohydrates, 1 Fat
Baltimore Berger Cookie
While Baltimore is known for Ray Lewis, the Ravens and crab cakes, there is another Baltimore icon that dates back to the 1800’s. George and Henry Berger came to America in 1835. They were bakers in Germany and with them, they brought a cookie recipe and Henry opened up a bakery in East Baltimore. After many generations and sell offs, this icon of a cookie is now made by DeBaufre Bakeries. Here is the recipe as original as it can be, except rewritten to make the cookies heart healthier…however, not much can be done with a butter cookie.
Ingredients for the cookie:
1 cup Smart Balance® Light Butter and Canola Blend with plant sterols with omega 3s
1 t salt
2 t vanilla extract
1 T baking powder
1½ cups granulated sugar
¾ cup egg substitute
4½ cups King Arthur® Unbleached All-Purpose Flour or if gluten intolerant, substitute C4C flour available at Williams Sonoma® or King Arthur Gluten-Free Cookie mix.
1 cup 2% milk
For the chocolate frosting:
1 12-ounce package semi-sweet chocolate chips
2 ounces unsweetened baking chocolate
1T light Agave Nectar
2 T Smart Balance® Light Butter and Canola Blend
¾ cup 2% milk
½ cup sifted confectioners’ sugar
For a short cut method: Purchase ad hoc Dark Chocolate Frosting (from the Kitchen of Chef Thomas Keller, NAPA Valley) available at Williams Sonoma® made without hydrogenated oil. It will take approximately 1½ cup.
Preheat oven to 4000F. To make the cookies, begin with a large mixing bowl with a large paddle or beaters, cream together the butter, salt, vanilla and baking powder. Beat in the sugar then slowly add the egg substitute, ¼ of a cup at a time. Add portions of the flour mixture to the wet ingredients alternating with the milk. No need to beat hard, just combine all to create a dough batter.
On a parchment lined baking sheet, drop the dough, approximately 2 T to create a 1½-inch flatten circle. Use moistened fingers to help round the edges and flatten the dough. Leave approximately 2 inches between cookies. Bake for 10-11 minutes until slightly browned on the bottom but not on the top. It is critical to not over bake these cookies as they are meant to be soft. The edges should not be browned. Cool for at least 5 minutes before frosting.
For the frosting, place all ingredients except sugar into a large saucepan. Bring to a hot temperature, whisking until the mixture begins to bubble. Remove from the heat. Beat in the sugar and continue until smooth. Refrigerate to thicken before frosting the cookies.
Place generous portions of chocolate frosting on the top of each cookie…again thick which makes it a Berger cookie.
Makes 28 cookies. Serving size: 1 cookie.
Nutrition Info: Calories: 243, Total Fat: 8 grams, Saturated Fat: 4 grams, Trans Fat: 0 grams, Cholesterol: 8 mg, Sodium: 201 mg, Carbohydrate: 38 grams, Fiber: 2 grams, Protein: 4 grams
Diabetic Exchanges: 2 ½ starch, 1 ½ Fat