Saturday, September 19, 2015

Recipe: Easy-Peasy Cinnamon-y Bread Pudding

I hate to throw away food. As much as possible, I cook just enough to serve the number of heads I am expected to feed. But of course, on occasions where leftovers are just inevitable I try my hardest to be creative. And I believe, modesty aside, my creative juices flow better when I'm in kitchen.

Not to say that I don't rely on recipes entirely. I have yet to level up to being an innovator in this field but familiarity with how ingredients would taste or react with each other helps me a lot when I cook or bake.

The other night, a Facebook friend posted her freshly baked bread pudding and I remembered again the bread loaf that I've been keeping in our freezer for two (I think) weeks now. I immediately asked for her recipe and seeing I had everything on hand got me giddy to bake again.

This morning, the little miss and I finally got to work while the Daddy of the house is still asleep. I had about 4 cups of old bread and we tore them up to tiny pieces, dumped them into the baking pan, poured the custard (well, more like milk really) mix and pop it into the oven.

Here's a list of the ingredients:

4 cups of old bread (torn into tiny pieces it was a mix of white and wheat bread but it didn't really matter)
2 large eggs, well beaten
about 1 cup of evaporated milk
about 1 cup of non-fat milk (since that's what I had left)
4 tbsps muscovado sugar
1 tsp vanilla extract (it would've better if I had vanilla beans, i'm sure)
1 tsp cinnamon
about 1/8 to 1/4 tsp nutmeg (I used McCormick)
a pinch of salt
about a tsp of unsalted butter to line the baking pan


suggested toppings: cold condensed milk, peanut butter, chocolate spread, whipped cream, powdered sugar, maple syrup, honey, fresh berries/fruits

How we did it:

Preheat oven to 170 degrees Celsius.
Mix all ingredients - eggs, milk, sugar, vanilla extract, cinnamon and nutmeg - except for bread.
Line the baking pan with butter.
Fill the pan with bread (about 2/3 of the pan).
Pour milk mixture over the bread until they are thoroughly soaked.
Press with spatula to even out the top.
Brush with softened butter and sprinkle with cinnamon and nutmeg.
Bake in oven for 40-45 mins till knife comes out clean.

The pudding was done just in time for breakfast. We had it warm and topped generously with condensed milk.

Thin, crisp top and soft on the inside.
If you are an occasional baker most of these ingredients are probably already available in your pantry. This is so easy to make and my little girl was so proud to serve this to her dad at breakfast. I'm happy that I finally made time to try this today. This is a great alternative to french toast (another leftover bread recipe) which is also one of our faves. Will share the recipe in another post next time.

p.s. Thanks Lisa for sharing that photo the other night!
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