You gots to LOVE bread pudding! What can be easier, save up bits and pieces of bread in the freezer and when you have enough, whip together a custard, pour it over the bread and bake and in 45 minutes or so you have a warm satisfying dessert or snack.
Recently we were on a toasted challah with goat cheese and apricot jam kick. It was a steady breakfast for a couple of weeks. But challah ends do not make good toast, so I saved them until I had enough. I buttered a loaf pan, tore the bread into chunks and packed them into the pan, poured an eggy custard over and now I have a whole new meal with those bits and pieces of bread.
Recipe: Cinnamon Challah Bread Pudding
Heat oven to 350
2 T butter to butter a loaf pan
2 T sugar
1/2 t cinnamon
4 chunks challah or other bread (I had the ends of two loaves of challah)
4 eggs
3/4 C sugar
1 t vanilla
1 drop almond extract
1 drop orange extract
1 C milk
In a small bowl combine the sugar and cinnamon, set aside. Butter a loaf pan and sprinkle some of the cinnamon sugar on the bottom. Tear the bread into large pieces and pack it into the loaf pan. In a medium bowl whisk the eggs, extracts, and sugar together until well blended. Whisk in the milk and pour the custard over the bread, pressing down to completely submerge the bread in the custard. Place in a preheated oven for 45-55 minutes or until the pudding wiggles only slightly when you jiggle it.
If you want an extra smooth bread pudding bake it in a water bath, and increase the baking time to an hour.
Serves 6
