Sunday, April 21, 2013

Strawberry Almond Bread Pudding

What did we do with all that maple syrup we bought back with us from the festival?  Make french toast, pancakes, waffles... so many goodies, of course!

And bread pudding!!! I think bread pudding is probably one of my favourite things in the whole world... I know, it's not fancy but it has that yummy french toast taste and there is zero slaving involved to fry up each piece of toast.

There are endless possibilities when it comes to bread puddings, from the type of bread used to the custards that soak up all that yummy bread... variations of things to throw in from chocolate to dry fruit, and all kinds of compotes and fruit syrups to drizzle over top when serving

I love a good cinnamony bread pudding casserole with a sugary crunchy topping but today I kept it simple (sometimes simple is best)

I used about 6-8 slices of rye bread (ideally it should be more stale but I only had fresh)
Chop bread into large cubes and dump it into the pan (9x13 or smaller, lightly greased)

Now the second part, the custard:
- 1/2-3/4 cup Milk
- 2 or 3 eggs
- 1/4 cup heavy cream
-1/4 cup melted butter + 1 tsp oil
- 1 tsp vanilla
- 1 tbsp sugar (I used a product I recently discovered called coconut sugar to keep this healthy!)

Whisk it all up, pour over bread.

Toppings with:
-Tiny cubes of butter (about 1 tbsp worth)
-A handful of slivered almonds
-A handful of very coarse sugar

Each dotted or sprinkled evenly over the top.

Pop into a 350 F preheated over and it's ready in 20-25 minutes or when the liquid has dried up and the edges are a little brown,  to test you can remove a piece from the centre and it should be nice and custardy like and no more raw egg.

Serve with sugared slices of fresh strawberries and a drizzle of maple syrup!

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