Breakfast is one of my favorite meals of the day...when made right...and if it consists of eggs.
I've been wanting to try to make bread pudding for a while now. We often have stale bread in the refrigerator. Maybe it's because we like carbs, maybe it's because we don't. Somehow we're always left with a slice of toast here, and a piece of dinner roll there. And for the last few days, there was a bag of cubed, stale sandwich bread sitting on the side door of the refrigerator, waiting to participate in the next baking adventure.
So this morning, I decided to go for it. Heck, just start experimenting. It's always amazing to transform simple ingredients to something grander than the sum.
The thing about bread pudding is that I haven't tasted one for a long time. Somehow photos of bread pudding are always enticing. They appear soft, but has a nice crust on the top. Umm... So, how am I supposed to know what it tastes like or how the consistency should be? Well, off I went. I looked through several recipes online and decided that I would make my own version. I know, what am I thinking? Baking is an exact science, and it doesn't allow much freedom adjusting quantities of ingredient.
This was what I settled for:
- 8 cups of cubed stale sandwich buns
- 8 eggs
- 2/3 cups of milk
- 1 1/2 cups of water
- 7 packets of honey
- 2 4oz peach yogurt
- 1 cubed banana
- 1/2 cup of raisins
- Dash of cinnamon
I mixed the wet ingredients first. Then poured that over the glass tray of bread cubes. Soak for 10 minutes. Mixed the mush around a couple of times. Then baked at 350 for about 20 minutes.
Pulled out the tray with a wonderful smell of cinnamon bread. I let it cool for a few minutes before digging in. It was awesome! I loved the consistency it had. Not too mushy, not too hard. It could use more honey, or even brown sugar. More banana, raisins, and cinnamon would have been awesome. And since it wasn't so sweet, it would be great with vanilla ice cream!
So the recipes needed some tweaking, but it was a success!
