We were left with seven egg yolks after making buche de noel. The first thing that came to mind was flan, until I saw: 1.) half a loaf of french bread that would only be good for panini or french toast and 2.) a couple of apples that were almost past their prime. That's how I decided to make bread pudding.
I'm a great advocate of bread pudding because this very simple dessert opens up all sorts of possibilities. We just ran out of regular milk so I decided to use evaporated milk. Any type of dairy is a possibility, sometimes even nondairy. (Turkey stuffing is a kind of bread pudding, using stock/broth as the liquid base.) Any type of fruit would do as well: fresh, dried, or frozen. In any case, bread pudding is amenable to personal taste and resources.
Apple Cinnamon Bread pudding
about 3 cups cut up french bread
2 apples, peeled and chopped
7 egg yolks
1 can evaporated milk
3/4 cup sugar
1 Tablespoon vanilla
1 Tablespoon cinnamon
In large bowl, whisk together, yolks, milk, sugar, vanilla, and cinnamon. Add bread and apples. Mix until combined.
Put the mixture in a greased baking pan (springform, round/square cake pan, or loaf pan) and pat down. Lining the pan with parchment or wax paper is not really necessary, though it makes it easier to remove the bread pudding from the pan and it prevents leakage if you are using a springform pan.
Sprinkle cinnamon sugar on top (2 tablespoon sugar + 1 teaspoon cinnamon).
Bake at 350F for about 30 minutes.
And if you are a sad case like me and always have caramel sauce stored in the fridge, brush some on top to make the bread pudding gleam!
This can be made ahead of time. Cool and refrigerate at this point. To reheat, pop it in a 350F oven for 15 minutes or so.
No comments:
Post a Comment