YUP, I eat dessert for dinner.
Of course this does not happen often, at least often enough to suit me. sigh. When I cooked at the Senior Center, Sarge used to make the best Bread Puddings, and I always managed to scarf up a serving. I asked him for the recipe once, and he got kind of a befuddled look on his face and told me he just used leftovers. The leftover biscuits, stale bread, whatever was in the cooler. Then he just poured an egg and milk batter over the top and baked it.
So simple. And boy were they good.
So, where am I going with this?
I finally bit the bullet, well, not really. I finally figured it out.
I can make my own Bread Pudding.
Really, I can.
Why it's taken me all these years to figure it out, I'll never know.
I had made some Irish Soda Bread for SRC this month, and the recipe made two loaves. We ate one at dinner and then I had another loaf left over. Which I was going to freeze. But, I didn't get it into the freezer, and the other day I was looking at it and got one of those insights, AKA, an epiphany, and Voila!
But I kinda outsmarted myself a little, well, I did say I'd never made one before, so...
I melted a little butter in the bottom of the Pyrex loaf dish and them sprinkled about a half cup of sugar over that. I was thinking that the bottom would caramelize a little. It didn't, and the bottom while good was more like a flan, oh well. I then proceeded to slice up the Soda Bread and arranged it over all, and added the rest of the craisins from the bag.
Bain-marie, covered the loaf pan with foil and baked it for an hour. I then took the covering off of the bread pudding, took the Bain-marie (which was just my roasting pan filled with water), out of the oven and baked it for another 30 minutes. Just til the custard set. Actually I think I probably baked it a little longer than it needed, maybe 10 minutes or so, but it was all good. And the top puffed up slightly and looked so good.
Here it is.
The following is the recipe that I will use
Mix together the following five ingredients
5 eggs, lightly beaten
1 cup milk
1 can Sweetened Condensed Milk
1/4 cup sugar
1 tsp. Vanilla
1/2 cup Craisins or Raisins (optional), softened in a little water
1 loaf Soda Bread, cut up
Place bread in an oven safe casserole dish or baking pan, which has been well greased. Add the Craisins or Raisins if desired, tucking it in between the slices of bread. Pour the custard sauce over the bread, add some foil to cover it and set in the fridge overnight. In the morning take the dish out of the fridge and let it come to room temp for an hour before baking it in a 350 deg. oven for an hour. Or you can do what I did, place it in a pan of water, right away and let it come to temp in the oven. I used a bain marie as I did not want to put a cold dish directly in a hot oven, just cause I didn't want it to break.
Take out after an hour and let it rest for at least fifteen minutes before cutting into it. Serve with a custard sauce if desired.