Friday, April 18, 2014

Bread Pudding

**Originally posted on Greensgrow's blog**

This week's raisin muffins from Philly Bread are great for a ready-made breakfast or snack. But maybe you feel like being a tad more creative. Or maybe they--or any old bread--went stale sitting too long in your cupboard. Then bread pudding is your go-to folks.

Bread pudding is simple and delicious way to re-purpose bread. Generally all you need is some eggs, milk, sugar and about 45 minutes of bake time and your stale bread becomes a stately dessert. This example is particularly easy given that the muffins are already tasty and don't require much in the way of extra flavoring
We used the amazing blueberry honey from Fruitwood Orchards to ramp up the sweetness. And, for some textural contrast, we topped the bread pudding with some salty sunflower seeds we had lying around. The result was a moist, rich, salty-sweet dessert that was better than the original product. Confession: Salted almonds, walnuts or granola would have made a better topping. But sunflower seeds are what we had on hand, and wound up serving as a pretty good stand-in. Waste not, right?

Prep time: 15 minutes
Cook time: 45 minutes

  • 4 Philly Bread raisin muffins or half a loaf of any bread
  • ½ cup blueberry honey
  • 2 eggs
  • 1 ½ cups half and half
  • 1 cup nuts, or granola. Chopped and salted

  • Preheat oven to 350 degrees
  • Cut muffins into cubes and toast
  • In a mixing bowl, beat eggs and whisk in half and half
  • Pour egg mixture over toasted muffin cubes in a different mixing bowl and drizzle half of the honey
  • Mix well using your hands until the bread has soaked up most of the egg mixture
  • Transfer to a small baking tray (ours is 8" x 8") and pat bread down flat and even with a spoon.
  • Cover with aluminium foil and bake for 30 mins
  • Remove from oven and sprinkle nuts and remaining honey on top. Replace in oven and let bake for an additional 10-15 minutes or until the nuts have toasted and the bread pudding becomes firm and dry.

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