While out trying a local food restaurant (more on that later) we stopped at an organic grocery store called Roots and bought dry milk powder to try a new bread recipe. It didn’t work, so I visited a website that gave a pep talk to people having all kinds of trouble getting bread to turn out. It suggested using bread fails for bread pudding. I’d never made bread pudding or even tried eating it until I met Tony and he ordered it at a restaurant. I thought I wouldn’t like it and now it’s one of my favorite foods. I decided to make it since we had overnight guests at the Strawberry Inn and it came out great. This recipe is very modified from Vegetarian Times, Elana Richman. You start it the night before, because the bread needs to soak up the egg mixture. If you like a sauceover your bread pudding, I’ll make one tomorrow. Tip: if your brown sugar is hard as a rock, put it in with the apples instead of the eggs and the heat will help break it up.
The photo shows how the inside gets custardy and you may slightly see individual cubes of bread.
Bread Pudding – start the night before
1 baguette or failed bread recipe, cut into 1-inch cubes (6 cups)
2 T butter
2 large sliced apples (peal and core)
3 T brown sugar
6 eggs
1 1/3 C milk
1 t vanilla extract
1 t cinnamon
1/4 t salt
1/2 C chopped pecans for the top, optional
Melt butter in skillet over medium heat. Add apples, and sauté 10 minutes. Meanwhile, whisk together eggs, milk, vanilla, cinnamon, salt, and brown sugar in large bowl. Stir your bread cubes into the egg mixture.
Grease an 8-inch square baking dish. Spread half the bread mixture then top with the apples, then spread remaining bread mixture on top. Cover with
nuts. Put in the refrigerator for the night. Heat oven to 350. Bake 45 minutes.
