Berry Bread Pudding

My friend Dana posted a recipe today on Facebook that gave me an idea. I hurriedly (<–is that a word?)…. ok, I rushed to see what I had.

  • I used week old bread about six slices (9 grain)
  • a cup of mixed frozen mixed berries
  • 3 eggs
  • 1/2 cup whipping cream + 1/2 coffee creamer (hee hee no milk here)
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • pinch of salt
  • 1/4 stick of melted butter for sprinkle at top.

I whipped creams, eggs, cinnamon, salt sugar then add the cubed bread and let soak for a bit.

Pour onto a buttered pan, sprinkle butter over everything and bake for 45 minutes.

Doesn’t look as good as it tastes. It tastes great!





Grilled Ham and Cheese Sandwich

Heat panini pan or  oven ready skillet to a med heat. While it’s heating construct your sandwich.
Rub the outside of the bread lightly with butter or mayo (good quality)

  • set on pan until slightly golden brown on each side of sandwich.
  • if you need to heat a bit more stick sandwich for a few minutes in the oven
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Pina Colada French Toast

This pineapple casserole was originally from my mother in law and it’s my husband’s favorite.

Her recipe (right) is delicious with only a few basic ingredients of egg, flour, sugar, pineapple, bread and butter. Although I make it often as the original recipe calls, on occasion I add a few things.

We call my modified version, Pina Colada French Toast.

  • 3 eggs with yolks
  • 3 egg whites
  • 2 tbsps flour
  • dash of salt
  • 1/2 tbsp vanilla extract
  • 1/2 cup sugar or 1/4 cup maple syrup
  • 2 cups of crushed  or pineapple chunks or 1 bag frozen pineapple
  • 1/2 cup of coconut  reserving a bit for sprinkling top
  • 1/2 cup of crushed pecans or walnuts (optional)
  • 1 stick of butter
  • 1/4 cup of vegetable oil
  • Six slices of white bread. Brioche is best but any dense bread will do.

Preheat oven at 350 degrees.Butter or spray a baking dish either 9 x9 or 10 x 10. A larger dish will make it thinner but still good.

Beat eggs, flour, salt, vanilla, sugar until well blended. Stir in pineapple and coconut and pour into pan.

Melt butter in microwave, add oil and blend.  Cut bread into squares and toss with butter mix until most of the bread is coated. Spread bread over egg mixture pressing down slightly. Sprinkle a bit of coconut on top of bread.

Bake at 350 for 45 minutes or until it is set. Serve warm or cold. I like it warm with a drizzle of maple syrup but my husband prefers it cold after a few hours in the fridge.

It is amazing by itself but you can add berries, bananas, whipped cream or even a side of bacon. Grab a cup of coffee, tea or Mimosa and breakfast is done.

It is okay to make the night before a brunch and bake in the morning.




This weekend, I saw a lady walking out of her driveway with two huge signs and a hammer in hand.  After a much closer look (not that I’m nosy or anything) I noticed that the signs said, “U Pick R–…..something”  RASPBERRIES!!!! YAY! Made a u-turn and got me some RASPBERRIES! Fresh, gorgeous, plump, red delicious RASPBERRIES!

Well what else could it be but that the RASPBERRIES are ready for the picking and the eating! The eating part is my favorite. YAY!

If you know anything about raspberries you know that they only grace us with their presence for a few days and then they are gone.

Every year I get these great jewels from my neighbors, friends, the market and/or  from the side of the street, so I end up with so many that they go bad.  Well, brilliant that I am I invented ways of keeping them a bit longer.

Some of the ways are the usual raspberry rhubarb pies, raspberry blueberry crumbles, raspberry frozen pops, raspberry limeade, raspberry vinaigrette, (taking a breath), raspberry jelly, raspberry jam.  When I don’t have time to make any of that I just freeze them on a tray then put them in baggies and we eat them for weeks as if they were candy.

Here is one of my latest discoveries via Central Market. If you know me you know that I made a few changes, additions and well, Viola!

This awesomely easy and superly delicious Raspberry Tart is my  new favorite way of saving raspberries. I may have eaten an entire half of the tart for breakfast today but hey they are only here for a short time!

RASPBERRY TART ala Chicajones

  • 1/2 of an 8oz package cream cheese, room temperature
  • 1 cup of  whipped cream
  • 1/4  cup sugar (I used splenda)
  • 1/2 cup sour cream
  • Juice of 1 small lemon plus a bit of rind
  • 1/2 teaspoon vanilla extract
  • 1 pint (2 cups) fresh raspberries, divided
  • 1/4 cup raspberry jam or melted chocolate for drizzle.


  • 8 whole graham crackers, broken into pieces
  • 1 tablespoon sugar
  • Pinch salt
  • 5 tablespoons unsalted butter, melted
  1. Preheat oven to 375°F.
  2. Combine graham crackers, sugar and salt in a food processor and process into fine crumbs.
  3. Stir in melted butter.
  4. Spread crust across bottom and up sides of pan, pressing into an even layer.
  5. Bake for 10 minutes, or until light golden brown. Cool completely.
  6. Meanwhile, use a hand mixer or stand mixer with paddle attachment to beat cream cheese and sugar until smooth.
  7. Beat in sour cream, lemon juice and vanilla. Add 1/4 cup raspberries and beat just to break up berries.
  8. Fold in whipped cream
  9. Spread filling evenly over crust. Top with remaining raspberries.


  1. Place jam in a saucepan over low heat and stir just until loosened up. Drizzle over tart.
  2. Or melt chocolate or use ice cream topping chocolate
  3. Serve immediately or cover loosely and chill for up to 4 hours. (I froze mine and it was even better.

Kudos to Central Market for always showing me new delicious things. Here is there website go check it out.  Town & Country