I was reading posts on facebook this evening when I came across a question asked in a facebook group that I am a member of. The member asked what to do with her bread that was expiring today. Amongst the numerous suggestions, one stood out to me (simply because I had not made that for some time) - bread pudding.
While I was waiting for Princess Chickadee's and Baby Chickadee's dinners to be heated up, I rummaged through my refrigerator and larder, searching for ingredients that I can use to bake a bread pudding.
Yes, this recipe is as easy as A-B-C. You can even prepare the dish while waiting for, say, a soup (that you had cooked earlier) to be heated up on the stove (which was what I did, actually).
The photograph below is what I whipped up in less than 10 minutes. I know.... it looks somewhat unpalatable but the end result is ooh-la-la!
INGREDIENTS
2 eggs
1 cup low fat milk
2 tbsp brown sugar
1/4 tsp ground cinnamon
1 red apple (peeled, cored and cubed)
1/2 cup raisins
4 slices bread
METHOD
1. Preheat the oven to 180 degrees celsius.
2. Grease and line a loaf pan with baking paper (I use Glad Bake). Set aside.
3. In a mixing bowl, whisk the eggs and milk using a hand whisk for about a minute.
4. Add the brown sugar and ground cinnamon and mix well.
5. Add the apples, raising and bread. Mix thoroughly with a ladle and set aside for 5 minutes.
6. Pour into the prepared pan and bake for 45 minutes or until a skewer inserted into the bread pudding comes out clean.
TIP
1. Do not overbake otherwise the pudding becomes hard.
2. You can use any square sandwich bread of your choice. In my case, I used the Gardenia bread that is recommended for toddlers. The Chickadees like this bread but the two of them are not able to finish an entire loaf before the expiry date.
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