I made 2 loaves of Italian bread earlier this week but had some sort of mini stroke when rising them the second time, thus forgetting to tuck the ends of my loaves in on themselves. This wouldn’t be as big of a deal if I had risen them in a loaf pan, but they were on a sheet to bake together. ‘Lo and behold, my loaves rose out instead of up to create not 2 separate entities, but 1 large conjoined loaf from flat bread hell. Taste? Great. Functionality? Minimal. So as not to waste any, I threw together a bread pudding. Bread pudding is great to use old dry bread or in my case, medical oddity bread.
- Cube 4 cups of bread and lay in a 9X9 pan
- Sprinkle with 1/2 cup brown sugar, 1/4 t. salt and 1/2 cup raisins
- Melt 1/4 cup butter in 2 cups of milk on the stove (medium heat for 4 or 5 minutes) and mix in 2 beaten eggs
- Pour egg and milk mixture over your bread cubes
My mother has forever microwaved her bread pudding (9 to 12 minutes on a medium setting), and for lack of further effort I did the same (I rarely use the thing – I suppose it was good to justify it’s use of so much counter space).
Sprinkle with a little cinnamon and viola! You are done. Cool a bit, serve, and enjoy. Take that weird flat bread!