“Laughter is the closest distance between two people.”- Victor Borge .
One problem that we and a lot of our single and couple friends have is making desserts that serve two or three people. You know what i mean right? When there is still a slice of Sunday’s chocolate cake in the refrigerator on Thursday ? This is especially a problem when you are on a diet and leftovers of your “cheat day” desserts tempt you the rest of the week.
Usually a whole of mathematics ( dividing a recipe by 4 and 8 to get small servings) goes into solving this . And the better way is ofcourse to share it with neighbours , friends and co workers ! If you didnt know already, let me tell you – the way to anybody’s anything is through their stomach!
So I have noticed that bread pudding is kind of a polarizing kind of dessert. Some people just don’t like the idea of it. Maybe it is because it isn’t all that common so it takes some getting used to ? Or maybe it’s the thought that it’s a dessert made with old bread !
This is not a change-your-world-forever kind of dessert . It’s a can’t-believe-that-was-so-easy kind of dessert. A lets-have-dessert-because-its-still-wednesday dessert (please tell me that’s not a thing in our home alone ) . It’s a feel-like-eating-something-different-but-what kind of dessert. It’s a please-no-more-chocolate kind of dessert (yes, apparently people are known to have such anti-chocolate feelings!).
This is a super simple affair. Hardly ten minutes of work and off the puds go to bake. Some slices of leftover bread, that last bit of rum and some everyday ingredients . As I was typing this , I just realised that for someone who doesn’t drink , I have quite a few boozed up treats on the blog ! But you could skip the rum and just add more milk in.
And I think it will take u more time to read this post than to get your puddings whipped up and into the oven. So enough chatting , lets get baking.
- 4 slices white bread
- 2 eggs , at room temperature
- 4 tablespoons milk
- 2 tablespoons rum
- 1 teaspoon vanilla extract
- 2 tablespoons + 1 teaspoon sugar
- 2 tablespoons raisins
- Preheat your oven to 180 C / 350 F .
- Lightly butter two ramekins or ovenproof bowls (about 1/2 cup capacity) .
- Mix together the eggs , milk , rum , vanilla and 2 tablespoons sugar well.
- Chop the bread into cubes or squares.
- Add the bread and raisins into the custard mixture. Mix well. The bread will crumble . Do not worry about it.
- Divide into the two ramekins. Sprinkle the remaining sugar on top.
- Place on a baking tray (to catch any overflow) and bake at 180 C / 350 F for 30-35 minutes. The puddings will be fluffed up and lightly brown.
- Cool for few minutes . Serve warm or cool !
- You can use any bread that you want that gives you about one cup of cubes.
- The puddings will puff up in the oven but settle down as they cool.
- These puddings are totally delicious on their own self, but a little whipped cream or ice-cream would be a great accompaniment.
- You can skip rum and replace with milk.
So what do you think ?Bread pudding- Yay or nay ?