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Author Notes: This is the best solution for your stale hard bread. A couple of weeks ago Amreen posted her lazy (wo)mans bread pudding. I was just searching for a recipe to use up my stale hard old bread and this looked like the perfect idea for it. It is also a nice example how food52 is a great source of inspiration and a place where cooks learn from each other. I also posted my version of this bread pudding on my blog and there I called it Amreen and Janne's bread pudding to give some credit to the cook and the recipe that where my source of inspiration. I will call it something different here to avoid confusion. —Janneke Verheij
- some stale hard old bread
- 2 eggs
- 1 cup whole milk
- 2 heaping tablespoons apricot jam
- 1/2 teaspoon cinnamon
- pinches ginger powder
- pinches salt
- handfuls mixed white and dark raisins
- 1 pear
- Preheat the oven to 180C / 360f. Well the raisins in warm water for 10 minutes. Peel the pear and cut it into small pieces, a little smaller than the bread. If you have a very ripe and soft pear you don't have to bake it but if it is a little hard you might want to bake it in some butter before you add it to the oven dish; and if you like the taste of baked pear you can do this anyway.
- Cut the bread in pieces and put it in a small oven dish with the pear and the raisins.
- Mix the egg, milk, jam and the spices together (don’t forget to add a pinch of salt) Pour the mixture over the bread in the oven dish and slide it in the oven. If the bread is really hard you might want to let it soak for a couple of minutes before you slide it in the oven.
- (You will be jumping up and down in front of the oven soon, impatient for it to be ready; the smell just drives you crazy.) Bake for about 30 minutes or until a knife comes out clean.
- This recipe was entered in the contest for Your Best Bread Pudding (Sweet, not Savory)
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.