gustatory exploits

Bread Pudding for Breakfast

When I don’t want stale bread to go to waste, I immediately think of making a bread pudding. It’s the easiest thing to do and the recipe is so simple. I got the basic recipe from Yummy Magazine (Summit Publishing) and I’m so happy that it helped me this much to be confident in baking. So I made it one Friday morning. Instead of turning it into bread crumbs, I broke the bread  into pieces (about 8 slices of bread) and arranged it neatly on rectangular baking dish. Then I drizzled at least two tablespoons of melted butter over the broken bread pieces. In a separate bowl, I broke two eggs and mixed it with two cups of milk (I used one part skim milk and one part evaporated milk), then added 3/4 cups of white sugar. Then I added two tablespoons honey, one teaspoon of cinnamon, and one teaspoon of vanilla. After whisking everything that’s on the bowl, I slowly poured the milk mixture on the baking dish lined with the bread. Since it’s natural for the bread to rise up with the liquid, I just pushed it down with the fork so the bread would soak up the milk. To make it more presentable and delicious, I sprinkled California raisins on the top before putting it inside the oven which has been preheated to 350 degrees Celsius before I even started assembling the  ingredients. And after an hour or 20 minutes, when the smell of bread is wafting through the air, I removed it from the oven and voila! –my bread pudding is done, and I’m ready to eat! 😀

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