Thursday, April 12, 2007
The Power of Bread Pudding! Say AMEN!
Bread pudding. You can have it for breakfast. You can have it for dessert. And it's good all day long because it's awesome hot or cold. Not to mention that it requires the simplest ingredients.
Blueberry Bread Pudding
4 c. bread cubed
2-1/2 c. milk
3/4 c. sugar
1/4 tsp. almond extract
1 pt. blueberries
Whisk eggs in large bowl. Stir in milk, sugar, and almond extract. Add bread and let it soak for about 15 minutes. Then, stir in the blueberries. Pour mixture into a greased 8x8 baking dish. Cover with foil and refrigerate overnight. Bake with the foil on 45 minutes at 350 degrees.
Okay, cubed bread? Please. Tear it into pieces. Nobody will care once they've tasted it. But wheat, white, or honey oat bread; it doesn't matter. The fun part is experimenting with the fruit. As with most fruit, you can use just about anything you have laying around, canned or fresh. Just adapt the extract accordingly. I like almond with all kinds of berries and vanilla with pears and apples. A good rule of thumb to remember is if you would sprinkle cinnamon on it, then use vanilla instead. Also, be sure to peel and stew apples or pears before adding them. All you have to do after it bakes is whip some cream to top it all off. (And don't even get me started on all the add-ins for whipped cream, or we'll be here all day.) And if you want to really get crazy, toss in a cup of mango and use 1/8 tsp. of rum extract in addition to the vanilla. This is really excellent drizzled in warm caramel sauce and served as a dessert. Or you can do the same thing with pineapple and use rum or coconut extract. See? There is no limit to what you can do with bread pudding. And it's just some bread, eggs, milk, and sugar!