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Lazy (wo)mans Bread Pudding

by:
January 20, 2010
0
0 Ratings
  • Serves 2
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

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Ingredients
  • 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)
Directions
  1. Heat the oven to 350 degrees.
  2. 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
  3. 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!
  4. Place the bread cubes in the foil bowl. Drizzle with the butter. Sprinkle in the raisins.
  5. 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.
  6. 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.
  7. Grab a couple of spoons and get ready to scoop out pure bliss!
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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.

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9 Reviews

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AntoniaJames February 15, 2010
This recipe has been calling to me since it was posted last month. I plan to make this for Mr. T on the same night that we're having onion soup this week!! Love the combination of ginger (I think I'll use finely chopped crystallized ginger) and orange zest . . . .perfect for a winter night. Another winner, at least in my book, Amreen. Keep them coming! ;o)
amreen February 15, 2010
oh that sounds like its going to be a delish dinner! I know it would warm my soul! Let me know how it turns out :D
Janneke V. January 20, 2010
I was just wondering what to do with that end of left over bread I still have but am unwilling to throw away. This is a good idea, maybe I'll throw in some apple or pear next to it, thanx!
amreen January 20, 2010
ooooh i just had some apples sauteed with butter and cinnamon for dessert ... the combo sounds delish! let me know how it turns out :)
Janneke V. January 20, 2010
wow, that was a great lunch. I used one pear, changed the sugar to apricot jam but also added a teaspoon of vanilla sugar, cinnamon and a pinch of ginger. I did not use any butter, I know usually things taste better with, but this way I can eat it a bit more often without feeling guilty. I would recommend to add the raisins any time, they are a great extra.
Would you mind if I post this version on my blog? Of course with a reference to your recipe.
amreen January 20, 2010
that sounds so good ... especially the apricot jam change! and yes ... i am a big fan of the raisins too! Of course you can post it ... i would love it even more if you posted a link to my blog :) http://comidaycultura.wordpress.com/ ... love the pics on your blog!
Janneke V. January 20, 2010
And here it is! It feels like a bit of a duo project so I named it after the both of us, if you don't like it I'll change the name, just let me know. I love the hand written recipes on your blog, very original and personal.
http://limonana.wordpress.com/2010/01/20/amreen-and-jannes-bread-pudding/
amreen January 20, 2010
oh it looks lovely! i want some! now! :D
Janneke V. January 23, 2010
you had to be really fast because it disappeared in ten minutes, my boyfriend stopped me just in time to make a picture..we'll have to safe up some more old bread