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things to do with stale bread |
Bread pudding just might be my boy's favorite dessert in the world.
Never mind that it's one of the easiest, cheapest desserts you can make.
I find it's best made with white bread, which produces a better texture
in the finished pudding, although I've been known to toss in some whole
wheat and even multi-grain bread into the mix.
Enough ¾" bread cubes to
fill an 8" square pan, at least half white (you'll probably need
about 8 slices or so of bread to begin with; slice or tear up the bread
into largish bits)
3 cups milk, skim's fine (though fattier will be richer-tasting)
½ stick butter (4 Tbsp.)
1 ½ tsps ground cinnamon
½ cup sugar
extra sugar for sprinkling on top
the oven to 350F.
the milk, butter, cinnamon and sugar into a saucepan, and heat gently
over medium heat, until the butter's melted.
the milk mixture's warming up, butter up the 8" square baking pan.
Fill it up to the brim with bread bits.
the milk mixture over the bread, making sure to cover all the bread. Let
it sit for about five minutes. Push down any stray bits of bread that
pop their head above the surface of the liquid; you want to make sure
the bread gets good and soaked.
the eggs. After letting the bread cubes soak for a few minutes, pour the
egg over the top, and stir it all up until the egg's nicely
incorporated. Sprinkle the whole shebang with some sugar, and set the
pan into a larger baking dish. Add hot water to the big baking dish, to
about an inch or so from the top of the dish. Slide it all into the
for about 45 minutes to an hour. The pudding will be puffy and golden
when it's done; stick a knife into the center and if it comes out pretty
much clean, the pudding's ready to come out. Enjoy it warm (with vanilla
ice cream for an extra tasty treat), or cold. Bread pudding keeps just
dandy for at least a couple of days; just cover and store in the fridge.
things to do with stale bread:
panzanella | cinnamon
french toast | baked french
toast | upside down apple
. laze . home.