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Author Notes: Its raining in LA (what?!?!) and i'm lazy ... and i have a sweet tooth ... with little fresh goodies in the fridge ... what to do?!?! I had a half an old baguette ... in the summer time i would use this to make a delish panzanella ... but in this grey winter a bread pudding is calling me! I had no pan small enough to make a true batch of bread pudding so i decided to see if a foil container would work ... and it did. With lovely caramalized crusts and a custardy innard this was a quick fix for my winter blues! —amreen
- 1/2 old french baguette
- 1 cup milk
- 2 eggs
- 1/4 cup butter
- 1/4 cup sugar
- 1 tablespoon vanilla
- 1/2 teaspoon ground cinamon
- 1/4 cup raisins (optional)
- orange zest (optional)
- ground ginger (optional)
- Heat the oven to 350 degrees.
- Make a foil bowl ... get creative (I found that wide with 2 1/2 inch walls worked ... doable with one sheet of foil) ! Cut the stale bread into 1/2 inch cubes and melt the butter
- Combine the milk, eggs, sugar and cinamon. Beat until frothy. I like to add a bit of orange zest and ginger powder to zing up the cold days ... but thats entirley up to you!
- Place the bread cubes in the foil bowl. Drizzle with the butter. Sprinkle in the raisins.
- Put your fabulous bread bowl on a baking pan or in a baking dish. Pour in the Milk and Egg mixture carefully, making sure that the walls of your bowl are high enough so that none of the mixture overflows.
- Bake your bread pudding for 30 minutes. You will know if its done when you can stick a knife in it and it comes out clean.
- Grab a couple of spoons and get ready to scoop out pure bliss!
- This recipe was entered in the contest for Your Best Bread Pudding (Sweet, not Savory)