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
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!
I am one of the rare northern Cali girls who hearts LA. My family hails from India via Kenya and being a good little south asian i spent many of my young years in the kitchen. Surrounded by good food from birth (thanks mom!) i have always loved cooking, eating and learning about food. In recent years i have developed an interest in the history of food and its cultural connection particularly in how imperialism and colonization has had an influence on cuisines of the world. This blog is my way of exploring the amazing web of nourishment that sustains us.