It snowed Friday night. Big fat flakes like ticker tape, here and everywhere else, it seems. Yesterday was Saturday, so nothing was canceled except for normalcy. People skied down the middle of the street. Dogs jumped in and out of snow banks like ecstatic golden fish. We went out to find Austin’s car, buried up to its headlights in drifts and plowed under. Not going anywhere. We went back inside, made coffee and oatmeal.
About a week ago, someone, we don’t remember who, bought a loaf of good crusty white bread and then forgot about it. It’s been sitting on top of the refrigerator, looking lonely, getting stale. So, because it was a snow day, which are days for making heavy, creamy concoctions that put you in a food coma till spring, I got out the eggs and the milk and the bain marie and made a pudding.
Bread Pudding of the Snowpocalypse
- Stale bread
- dried fruit (I used raisins, dried cranberries and apricots)
- four eggs
- three cups whole milk
- 3/4 cup sugar
- one teaspoon vanilla
- pinch of salt
Preheat your oven to 350ish. Butter your baking dish. Tear or slice your bread into one-inch chunks. The JoC says remove the crusts, I say I like them and the crusts stay on. It’s up to you. You should have enough bread to make five lightly packed cups. Dump the bread evenly in your baking dish and scatter your dried fruity bits on top. Fruit is what makes this healthy!
In a bowl whisk together your eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt. No need to go nuts here, just ensure the ingredients are mixed thoroughly. Pour this mixture over your bread bits and let sit for 30 minutes. Occasionally squish the bread with a spatula so it absorbs the liquid better. Place the baking dish in a water bath and bake for about an hour, until a knife through the heart of the pudding comes out clean (like your conscience).
Serve topped with cream or milk. And small servings! This thing is dense and delicious. A slice, buttered and either pan fried or browned in the toaster oven, makes a fabulous breakfast in the morning.