To debut the new version of the ratings, the forks, I review the Butternut-Chard-Cheddar Bread Pudding that I made. I found this relatively low fat (but high effort) recipe on A Veggie Venture. It was well worth the effort, though I wish I had a sous chef to peel and chop the squash and wash and cut the chard. The butternut, cheddar and sage melded wonderfully and the chard added a feel of rightness. I used Great Harvest's Rosemary/Olive Oil bread as a base. The custard was simple to prepare and I only needed a little more milk (I used 1% instead of whole), admonished by the instructions to make sure each piece of bread was moistened. I will likely upgrade myself to four forks when I let the mixings soak together for a while longer before baking. It was good!
Wine with Lisa for helping me add the email widget to the blog.
It was not the finger food that the Nashville Food Bloggers Holiday party specified, but hey, I write about bread pudding, so what was I to do? Maybe I'll figure out a way to create bite sizes before the next event.
Oh, by the way, it's only 7 Weight Watchers points as an entree and 4 as a side. It serves 8 or 16.
Many thanks to Teresa Blackburn for the lovely photos. And a disclaimer because she is a professional food stylist, and there was a "glowy" lighting situation that defied her talent.