Living On Food

Bread Pudding Take 1

 

This was my first attempt at bread pudding, and I made it for traditional reasons: I had old bread I wanted to use up. I'd cut off the crusts from a nice loaf because I neede bread crumbs, and I didn't want to waste them.

I used Julia Child's method of custard: egg plus (milk or cream) equals 1/2 cup. Since I used two eggs, I topped off the measuring cup at one cup total.

I went light on the sugar out of curiousity. I added a pear because it was ripe and needed to be eaten. I added cardamom and orange extract to give it some life.

The results were ok but not perfect. The pear was soft and bland… I need an unripe pear, or better yet, an apple. Or I could use the more traditional choice of raisins. The results were not very sweet, so Ulysses and I drizzled it with some caramel sauce. The custard and stale bread came out great though.

Ingredients:

Directions:

Beat the eggs, then add milk and mix. Toss the bread and let it sit for a little while to soften. Peel and chop the pear. Add everything else to the bread mix. Spread in a greased pan.

Bake for 25 minutes at 400*F, or until the custard is set.


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