Thursday, July 1, 2010
Every Day Bread Pudding
This is the recipe you drag out whenever you have a bit too much bread. Better yet, after making this once, I think you'll find it's so simple that you don't need a recipe anymore.
this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.
[Prep: cut bread cubes, make flavor base; do these a day ahead if you want to.]
[Production: assemble and bake.]
About 12-14 oz stale bread, cut into cubes
1/2 C milk, cream or half & half (depending on how sassy you're feeling)
1 t kosher salt
1/2 t black pepper
[preheat oven to 350 degrees]
[beat the eggs and milk together with the salt and pepper.]
[mix everything together and let sit for a couple of minutes to let the bread soak everything in, then press the mixture into an olive oil-coated baking dish. cover and bake for 20 minutes or until set. allow to cool, cut and serve.]