So, you wanted bread pudding.
Maybe you did not want bread pudding. Here it is anyway…
You get down to the last couple of slices or ends of the bread that everyone sort of bypasses – they sit there doomed to get moldy and clutter up your counter. No more. Take that crap and stick it in the freezer. Once you have a few of these saved up, maybe around 12 or so slices, get them back out to defrost. Take them out of the bags, separate them and throw them on a plate. Let them thaw and perhaps dry out a bit. You can tear them up into small pieces but I have found that using a knife to cut them into similar sized chunks makes everything fit together in a pan very well.
You can’t go wrong with this. Well, I take that back, do not attempt this with mint extract. I did, it sucks. I gutted down a small portion and then pitched the rest.
Here you go… Take your bread slices and chunk them up into .5 to .75 inch pieces. Drop them into a greased or “pammed” pan. Lining with aluminum foil is also a good way to go, spray the foil with non-stick coating. Melt 2 tablespoons of butter and drizzle over your bread chunks. In a separate mixing bowl combine these ingredients:
2 cups milk
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Optional: raisins or some other fruit chunks.
Whisk the shit out of it in your mixing bowl, then pour evenly on top of your butter drizzled bread chunks. Take a wide, flat spatula and press the bread down into the mixture so that the bread soaks everything up.
Bake on center rack 45 minutes at 350.
Eat warm with maple syrup.
Sprinkle some brown sugar and drizzle with honey on top then bake.
That’s about it for that. Maybe next time I’ll explain apples, bacon and brown sugar.
A late night shot.
A Friday night late night shot…