68: Experiment Time! Bread Pudding.

So, since I'm on break and all, I might as well help around the house a bit, cooking and preparing whatnot.

Tomorrow morning's breakfast will be prepared tonight, and since we have plenty of dried prunes, raisins and some bananas, bread pudding was on the menu!

Original recipe can be found here, but I pulled a few twists on mine.

3-4 cups milk
1/3 cup sugar
1/4 cup butter
3 whole eggs
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp vanilla extract
6 slices of bread
42 g of raisins (or a handful)
2 bananas
5 pieces of sun dried prunes
*bonus! a handful of chocolate chips

I basically omitted the sugar from the recipe, because I think all the dried fruits are sweet enough (more so if you add in the chocolate chips). Scratch that. I have overestimated the powers of dried fruits. Its pretty bland without sugar.

Step by step of how I did it.
1. Preheat your oven to about 150-160°C.

2. Heat (not boil) the milk and butter together, and then leave it on the side to cool.

3. In a mixing bowl, crack the eggs, and combine with the vanilla extract, ginger powder, cinnamon powder and nutmeg powder, and whisk it together until smooth.

4. Slowly pour in the cooled milk mixture into the egg mixture and mix until combined. This will basically be your raw custard.

5. On tear up some bread (I know the original recipe calls for slices or dices, but I couldn't be bothered. I wanted to do something rustic/country styled.) in your baking dish. Top all of that up with the raisins, prunes and bananas. You know what? Go crazy. Use your favourite fruits.

6. Pour the raw custard mixture on top of your bread in the baking dish, making sure that all of the bread is covered.

7. Prepare a water bath if you must (to avoid the sides of the pudding from burning), but this was not an issue for me. Put the pudding into the oven and let it bake for 50 minutes to about an hour, or until a nice crust is formed outside and the inside is not "wet".

8. Serve warm, with ice cream or vanilla sauce. And of course, enjoy!