I'm pretty certain that most most of you who are reading this, have often had, a few slices of bread ( or sometimes even half a loaf) going stale in your refrigerator. Na na... nothing to feel embarrassed about, i do too... I usually air-dry stale bread over a few days and make bread-crumbs, my go-to ingredient for instantly adding 'body' to soups and gravies.
But... I was in the mood for something sweet yesterday, and I figured that eggs, milk and bread (pretty standard breakfast ingredients) would make a quick dessert...an unassuming, comforting, no-fuss bread pudding...
For this recipe I used honey as a sweetener since I'm consciously trying to avoid refined sugar in my recent baking endeavours...Also, I created a salty-sweet nutty crust, with pecans, salt and a pinch of brown sugar... tasted absolutely yum!
Ingredients:
- 7-8 slices stale Bread
- 1/2 cup Raisins
- 1/4 cup Brandy / dark Rum
- 1 cup Milk
- 2 Eggs, beaten
- 1 tsp Vanilla extract
- 1/2 cup Honey
- 1-1/4 cups Pecans
- 1 tsp cold Butter
- 1 tsp Salt
- 1 tsp brown Sugar
Method:
1.) Preheat the oven to 180 deg C. Soak the raisins in the brandy or the rum. Cut the bread slices into 1/2" cubes.Tumble them into a non-stick baking dish.
2.) Whisk the eggs till they're light and frothy. Add the milk, vanilla, honey and a few tablespoons of the brandy from the raisins. Whisk all the liquid ingredients together.
3.) Add the raisins to the bread cubes. Toss with your fingers to mix gently. Pour the egg-milk mix over the bread cubes. Let the bread soak in the mix for about 10 minutes.
4.) Meanwhile, roughly chop the Pecans and transfer to a bowl. Add the cold butter and with your fingers rub the butter onto the pecans. Add the salt and brown sugar to the pecans and using your fingers coat the pecans nicely.
5.) Spread the salted-sugared Pecans over the soaking bread mixture. Bake @ 180 deg C for about 35-40 minutes.
Serve hot/ cold with fresh berries / cream or topping of your choice. I like this better made with brown bread instead of white. Also, if you have trouble finding Pecans, Walnuts will work just as well... Go on... make this NOW! :)
But... I was in the mood for something sweet yesterday, and I figured that eggs, milk and bread (pretty standard breakfast ingredients) would make a quick dessert...an unassuming, comforting, no-fuss bread pudding...
For this recipe I used honey as a sweetener since I'm consciously trying to avoid refined sugar in my recent baking endeavours...Also, I created a salty-sweet nutty crust, with pecans, salt and a pinch of brown sugar... tasted absolutely yum!
Ingredients:- 7-8 slices stale Bread
- 1/2 cup Raisins
- 1/4 cup Brandy / dark Rum
- 1 cup Milk
- 2 Eggs, beaten
- 1 tsp Vanilla extract
- 1/2 cup Honey
- 1-1/4 cups Pecans
- 1 tsp cold Butter
- 1 tsp Salt
- 1 tsp brown Sugar
Method:
1.) Preheat the oven to 180 deg C. Soak the raisins in the brandy or the rum. Cut the bread slices into 1/2" cubes.Tumble them into a non-stick baking dish.
2.) Whisk the eggs till they're light and frothy. Add the milk, vanilla, honey and a few tablespoons of the brandy from the raisins. Whisk all the liquid ingredients together.
3.) Add the raisins to the bread cubes. Toss with your fingers to mix gently. Pour the egg-milk mix over the bread cubes. Let the bread soak in the mix for about 10 minutes.
4.) Meanwhile, roughly chop the Pecans and transfer to a bowl. Add the cold butter and with your fingers rub the butter onto the pecans. Add the salt and brown sugar to the pecans and using your fingers coat the pecans nicely.
5.) Spread the salted-sugared Pecans over the soaking bread mixture. Bake @ 180 deg C for about 35-40 minutes.
Serve hot/ cold with fresh berries / cream or topping of your choice. I like this better made with brown bread instead of white. Also, if you have trouble finding Pecans, Walnuts will work just as well... Go on... make this NOW! :)
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