The March 2011 Daring Bakers’ Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
I have to admit, I was not a happy camper when I saw the word “yeasted” in the title of this challenge. Yeast and breads in general and I do not get along. We’re learning but we’re most definitely not a happy couple. Yet – I am hoping that I will conquer my fear of breads and yeasts this year… So I figured I had nothing to lose – after all, it’s about being daring, right? Yes, yes, it looks wonderful up there. A beautiful, round bun filled with walnuts and chocolate and meringue. Even though my dough did not rise as much as I thought it should, when it came out of the oven, I was heartened to see it looking “right”. At least it did on the outside…
I ate the filling out of that piece (melted chocolate and walnuts, can’t go wrong there!) and pondered what to do with the rest. I really hate wasting food but it was not edible – I even tried warming it up but that didn’t help either.
Finally I decided that it would make a mighty fine bread pudding since all the dryness might be able to be coaxed out with some eggy custardy goodness..
1/4 cup sugar
1/2 teaspoon vanilla
1 cup whipping cream
Beat eggs sugar then mix in the cream. Pour over sliced brioche/ croissant pieces divided into four buttered 8oz custard cups or ramekins.
Bake in a bain-marie with cold water half way up dish at 160C or 350F for 45 minutes until the custard part has just a slight shake when you jiggle it.
So sorry Jamie and Ria – I certainly failed the DB challenge. I will try that again with different yeast (I think mine might have been old? Does that make a difference?) or add the yeast to the wet ingredients first (the recipe called for adding the wet ingredients to the dry, including the yeast which doesn’t make sense to me – my yeast granules never quite blended – you could still kind of see them in the finished loaf, on top) because I do like the idea of it and seeing everyone else’s attempts makes me want to make a fluffy bun filled with goodness. I did, however, make my first ever bread pudding, so let’s call that a success, shall we?