Monday, March 17, 2008

Bread Pudding.

I buy Real Bread from Whole Foods. This bread goes bad in about four to five days as food is supposed to. So after three or four days I use the leftover bread in a break pudding.

Real Bread comes to the Berkeley Farmers Markets. These markets are run by the EcoCenter in the city of Berkeley. The Belmont market on the other hand is run by a consortium which, fortunately for us, holds markets all over the Peninsula.

Soak half a handfull dried fruit in two table spoons brandy overnight. Raisins and berries work well.

Two cups milk, two eggs, three tablespoons brown sugar, 1/4 teaspoon salt, two teaspoons vanilla, half a teaspoon cinnamon, one two inch strip of lemon rind. Mix well in the 6” oval roaster. Use more sugar or add a half cup of chopped fruit if you like it sweeter.

Add handfull crumbled nuts and brandy soaked dried fruit.

Five slices whole bread or six slices other bread or cake cut into tiny cubes. Toss in and push around so that it looks soaked in the mix. Sprinkle on one tablespoon brown sugar on top to caramelize the surface.

Place in the in the oven in the winter position with the reflector with the reflector on for an hour. Its important to level the oven for this one otherwise the pudding dries out on the high side. So adjust the level using the liquid in the pot as a guide before you close the pot and the oven. When done remove the lid from the pot so that no condensation forms on the pudding. Serve with whipped cream or eat plain.

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