Friday, March 9, 2012
Bread pudding .... Soooooo easy.
I was looking at a half loaf of good French bread rapidly going stale after a fine French toast breakfast. We already have all the bread crumbs we need. Short of tossing it to the birds, what is left?
So simple..... Just dice the bread into cubes and dump it into a baking dish till it's filled. Shake it a little and push the bread cubes down to make sure there's no big gaps.
In a blender, dump four eggs, a big splash of French vanilla creamer, two cups of cream*, two heaping tablespoons of all purpose flour, a tablespoon of real vanilla, a teaspoon of good cinnamon, a few grinds of nutmeg, and a few sqooches of honey to taste.
Pour over the cubed bread till the liquid almost reaches the rim of the pan. If more liquid is needed, top off with more cream. If desired, a handful of raisins may be sprinkled on at this point. Cover with foil, and slide into a 350 degree oven for an hour, or till a knife stabbed in the center comes out clean. After cooking, leave covered and set aside to cool for an hour till serving.
Serve warm with whatever the pleasure is. I like a bit of dark amber maple syrup. Some splash on a shot of spiced rum. Others like it plain, or a scoop of ice cream melting on top.
*If cream is not on hand, pour a can of evaporated milk into a measuring cup and add regular milk to get two cups.