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Hello, foodies…

For some reason, I was up bright and early today. And I mean EARLY! But, my eyes just opened and I felt completely refreshed, so I decided to start my day. I do my best thinking in the morning…always have. As I write this, I’m getting a reward for my ambition…a just-risen sun is streaming reddish light into my window. It’s going to be an absolutely beautiful summer’s day.

It reminds me of…Christmas! In July, that is. I’m sure you’ve seen some of QVC’s special holiday programming already, yes? Did you know QVC was the first to celebrate Christmas in July®? We wanted to give you back that extra time you never seem to have in December and I know lots of you find it very helpful. This Sunday on In the Kitchen with David our sets will be decorated for the holidays and you’ll find some great gift ideas, clever tools to help with party prep, and even some of your favorite holiday foods in the show. Join me and let’s get a head-start on your holiday shopping. I’ll also share a special recipe you can add to your list of must-make holiday desserts…Slow Cooker Brownie Bread Pudding!

Slow Cooker Brownie Bread Pudding
Serves 8–10

Ingredients:

• 2 lbs store-bought brownie bites, halved


• 1 cup walnut pieces, toasted


• 2 (12-oz) cans evaporated milk


• 1/2 cup sugar


• 2-1/2 tsp instant espresso powder


• 1/2 tsp cinnamon


• 8 oz semi sweet baking chocolate, chopped


• 8 egg yolks

Preparation:

1. Spread half of the brownie bites in an even layer on the bottom of a slow cooker. Evenly sprinkle half of the walnuts on top of the brownie bites. Add the rest of the brownie bites and walnuts.


2. Add the evaporated milk, sugar, cinnamon, and espresso powder to a medium-size saucepan and cook over medium heat, stirring occasionally, until the mixture comes to a simmer. Add the chocolate and whisk until melted and the mixture is smooth.


3. Place the egg yolks into a bowl. Whisk about 1 cup of the heated milk mixture into the egg yolks. Then in a slow stream, add the egg mixture to the milk, whisking the milk mixture constantly. Pour the entire mixture into the slow cooker, pressing down the brownies so they’re covered by the milk mixture.


4. Cover, set the slow cooker to high, and cook for 1 hour and 45 minutes. Serve warm.

This recipe is prepared using the Ninja 3-in-1 6-Quart Nonstick Cooking System with Cookbook and Accessories (K39754).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Now, it seems silly to wait until December to try this dish. Why not have a Christmas in July® party? Or maybe just surprise next weekend’s house guests with a little decadence. We designed it for the slow cooker for two reasons: one, you can make it now and not add any more heat to your already-hot kitchen; and two, you can give your oven a break—at least for one dish—this holiday season. If you’ve got some extra time, why not make my Eggnog Ice Cream and put it on top!

I hope you’ll consider picking up a copy of Back Around the Table: An In the Kitchen with David cookbook this Sunday, whether as a gift or the source of some new Christmas recipe inspiration. Because you’re getting the book at QVC, you’ll get my holiday bonus chapter that contains 10 recipes and tips. Here are a few more behind-the-scenes pictures of the making of this book…thank you AGAIN for all your support. It means the world to me.

Let’s think about holiday food for today’s blog question…if you could have any dish at this very moment, what would it be? The Christmas ham? Sweet potatoes? Christmas cookies? Or how about hot chocolate? I’ll take the ham! Now, if only I could figure out how to add it to my morning eggs… See you this Sunday for In the Kitchen with David at Noon ET.

Keep it flavorful!
—David