Sunday, January 30, 2022

Bread Pudding Baked in the Wood Cookstove

I try very hard to control food waste around here.  With a farm dog, a pile of barn cats, and a flock of chickens, there isn't much beyond a few vegetable scraps that doesn't get consumed by someone or something.  However, I think of feeding leftovers to our animals as wasting them, so I am always on the lookout for ways to turn leftovers into something different for their second appearance on our table.  Bread pudding is one of those wonderful comfort foods that I really enjoy, and it is a great way to convert stale bread or rolls into something new.

I like bread pudding best when it is made with old cinnamon rolls, and that is what you will see in the pictures below.  The best bread pudding is made with sticky rolls or rolls that had maple frosting on them. About six 3" x 3" cinnamon rolls torn into shreds are shown in the red and white bowl, two of them were sticky rolls.  Set them aside for a minute while you take care of the wet ingredients.

I always use seven eggs and start with about 3/4 cup milk and a splash of vanilla.

Beat the eggs and milk and vanilla together until well combined.

I pour the egg and milk mixture over the dry shredded rolls, add a couple handfuls of raisins and begin gently mixing it all together.

I add milk until the mixture is wet enough to be as soupy as what you see in the picture below.

Next, I transfer all of it to a greased baking dish.

Slide the dish into a moderately slow oven (about 300 to 325 degrees F).  Don't let your fire get too brisk.  My mother-in-law bakes her bread pudding in a bain-marie, and one could certainly do that for this pudding too. 

Bake until the middle of the pudding is set and a table knife inserted near the middle comes out clean.

You will note that except for the topping on the two sticky rolls, there was no sugar added to this pudding.  Therefore, when it was still warm from the oven, I poured a couple tablespoons of leftover frosting on the top, and then just before serving, a little leftover caramel rum sauce which had been using up valuable real estate in the refrigerator for months was drizzled on top.

In my opinion, this is a dessert that is fit for a king, and the main ingredient is something that could have just been thrown to the chickens.  Let me know in the comments how you make your bread pudding!

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