Bread Pudding Plus or Minus Recipe —
It’s a tradition by now, every Saturday I do my best to share an easy dish to make with ingredients we generally already have in our kitchen. If you don’t… please buy them.
Plus or minus=check your refrigerator and pantry for ingredients you have or you don’t and use your imagination accordingly.
It is snowing today and hard to drive around and buy stuff, so, let’s do with what we already have and it’s not spoiled. Emergency rooms on weekends are no fun!
This Saturday attempted recipe is bread pudding.
MUST HAVE INGREDIENTS:
3 INGREDIENTS: Bread, eggs, milk (or almond milk or half and half)
INGREDIENTS THAT MAY BE REPLACED OR SKIPPED ALLTOGETHER
Raisins (may be replaced with slices of apples or peaches or a fruit, fresh, canned or frozen — make sure whatever you use it’s not watery)
Sugar (but you may skip it or use less, depending on taste, diabetes or both)
Vanilla, rum extract or booze, cinnamon — use in combination or the ones you like.
How to Prepare:
Tear 6-8 slices of white bread or whatever type of bread you have, but not salty (a day or more old bread is best) I also had a few Lady’s Fingers and mixed pieces of them with the bread and used less sugar)
Melt butter (2-3 Tsp.)
In an oven-resistant pan, layer the pieces of bread, drizzle the melted butter and raisins or slices of fruit or both, on top of the bread. If you have no butter, it’s okay (your less clogged arteries will thank you.)
In a separate bowl, beat 4 eggs, 2 cups milk (I use Almond Milk), 1/2 cup sugar (or more or less) and 1-2 tsp of essence of vanilla, rum or both and 1 tsp cinnamon powder. If you hate cinnamon, skip it, you will not be punished! Mix all these ingredients WELL!!!
Pour the liquid mixture on top of the bread and fruit layers in the pan. PRESS the bread down, so it is completely emerged in the mixture of milk, beaten eggs, sugar and vanilla, rum essence(s).
Bake at 350 F for 30-45 minutes. I did not cover.
I use a NeWave small, counter-top oven and it took only 30 minutes to bake. You will know when it’s done, because the consistency will no longer be watery and the top will be golden brown If it’s dark brown, it means it’s burned. I’d suggest you might consider baking more often, as “practice makes perfect.”
Please let us know how did your experiment turn out? Was it delicious, was it eatable… did your dogs like it?