Here’s a bonus for Sunday – easy bread pudding. With dough left over from our T’s Sticks we made yesterday, we had the idea to make bread. It pretty much came out round (think soccer ball) & remained sitting there untouched the following day. We knew needed to do something else with it. After a few moments of consideration, we exchanged one of those “I know exactly what you’re thinking” looks and said “bread pudding” at pretty much the same time.
We went on the search for a good, basic bread pudding recipe and was astonished at the number of eggs it required – anywhere from 4 to 9 eggs! Nope. No way. Like most people, we have a budget to stick to and that includes food items we have for a week. Using about half our eggs for a dessert just didn’t seem practical. The search was becoming frustrating until we came across a simple one that called for making custard from scratch (uses 4 eggs). As luck would have it, we have a tin of Bird’s Custard Powder. It’s easy, convenient and uses no eggs! Perfect. It does use milk tho so make sure you have enough to make it.
- 1/2 a french loaf or about 6 slices of bread torn or cut into about 1" pieces.
- 4 c milk
- 6 tbsp Custard powder
- 6 tbsp Sugar
- 2 tsp Vanilla
- 1/2 tsp Cinnamon
- So, here we go with your family-sized Easy Bread Pudding. Makes about 6 servings. Preheat oven to 325 F and pull out a 10" x 10" baking dish that's about 3" deep. You will need to make a double batch of Bird's Custard for this.
- Once the custard is cooked and your bread is cut up in the baking dish, pour your custard over the bread. If you have fresh (or canned) fruit you want to put into it, now would be the time to add it. You could also do a banana-chocolate chip version, use peaches, pears, apples, berries of any kind (frozen ones would work - put them in still frozen), coconut or maybe pineapple & maraschino cherries. We used fresh blueberries. If using canned fruit, ensure the fruit is drained prior to putting on the mixture.
- Once you have your fruit or other topping on it, pop the works into the oven for 30 minutes. Let it cool for a few minutes before dishing up a bowl. For an extra dash of decadence, drizzle with chocolate sauce. You can serve this dish hot or cold and can be enjoyed year-round.
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