By Lucienda Denson.
I grew up on a family ranch where very little was wasted. In the years following the rationing and shortages during World War II – and before that, the Great Depression – most Americans were very aware that food thrown out with the trash was the same as throwing away money. It still is, but I think as a nation, Americans have become indifferent to economy in the kitchen.
When our grandmothers – for many who may be reading this, substitute great-grandmothers – were learning the basics of how to cook, they were also taught how to make leftovers into something else. More often than not, that something else was wonderful.
Enter bread pudding.
I am particularly fond of Panera Bread’s cinnamon with raisin bread. Occasionally, when I know I’m going to be having Saturday morning breakfast at home, I buy an unsliced loaf on Friday evening if one is available. My favorite “easy” breakfast is two slices of the bread toasted and spread with cream cheese, simple apple preserves, a glass of orange juice and hot tea.
The simple apple preserve may be the easiest breakfast condiment ever. Peel an apple and cut it into about 3/4 inch pieces, microwave it for a couple of minutes, or until the flesh is soft. Mash it with a fork, add a tablespoon or so of sugar, depending on your taste, a dash of cinnamon, and you have a spread for toast or whatever you want to use it for.
But a weekend only lasts two days, and even if I do a simple tea menu for dinner with little cinnamon bread and cream cheese sandwiches, fruit and cheese, a goodly portion of that loaf gets uneaten. The solution – my grandmother’s bread pudding the following weekend. It’s not a pretty or fancy dessert, but for those of us who love its simplicity and simple goodness, her recipe with Panera’s cinnamon bread is hard to beat. Oh, it’s also not low calorie, so plan a calorie conservative meal if you have this for dessert.
Bread Pudding
I cup half and half, scalded
About 3 cups cinnamon bread with raisins, cut in no larger than 1 inch cubes
2 eggs
1/2 cup sugar
Dash cinnamon
2 tablespoons brandy
More half and half if needed to moisten mixture just to the point that it stirs easily
Preheat the oven to 350 degrees Fahrenheit.
Scald the milk. I like to use a roomy bowl and heat it in the microwave.
While the milk is heating, cut the bread into cubes
When the milk is ready, remove the film from the top of the milk and add the bread crumbs and toss well with a fork until the bread is evenly moistened.
In a separate bowl, beat the eggs, add the sugar, cinnamon and brandy. Add to the bread and milk mixture, stir well and add additional half and half if needed.
Spray a baking dish that is at least two inches deep (3 or four is better) with cooking spray. The dish should be large enough so there is about an inch from the top of the pudding to the top of the dish. The mixture will puff up slightly.
Put in a pan and put the pan and baking dish in a rack that is in the middle of the oven. Bake uncovered for about an hour. Pudding will be slightly firm to the touch, and not “jiggly.” Allow to sit for at least 10 minutes. This dish holds heat.
The nice thing about bread pudding is – it also makes a really good breakfast dish. Heat it in the microwave, pour a bit of half and half over it, add some juice and fruit, and you’re ready to eat.
