Why is bread so wonderful?
I was going to start this post with the question “Do you have any leftover bread?”, but if you have leftover bread sitting around, you aren’t doing life right.
Well, let’s not be so harsh. As a single gal, I do have problems buying and using up an entire loaf of bread myself. Let’s not lie, there is an easy fix to this problem of just putting all the bread in my mouth, but I have to cling to some of my last dredges of self control in order to save my binges for sugar. Thus, why I have several dinner rolls stored in my freezer in case of emergency.
So, say we have some bread laying around. There are lots of options for what we can do with it. Slather slices with butter, sprinkle with cinnamon sugar, fill with melted cheese, or stuffed with lots of meat. Today, we are going to focus on pouring some wonderful custard on top of that bread. Bread pudding.
Before making this, I had actually never had bread pudding before. (Another dish mom doesn’t like- mushy foods aren’t her thang). I definitely enjoyed my first exposure- what is not to love when there is white chocolate and cranberries involved?
CRANBERRY WHITE CHOCOLATE BREAD PUDDING
Adapted from Honey What’s Cooking
1 cup milk
1/3 cup granulated sugar
1 vanilla bean
1/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup craisins
1/2 cup white chocolate chips, divided
1-2 cups cubed bread
1 1/2 tablespoons butter, room temperature
3 tablespoons light brown sugar
3 tablespoons walnuts
Preheat oven to 350°F. Grease 2 ramekins
In a bowl whisk together egg, milk, vanilla bean seeds, cinnamon, and salt. Stir in craisins, 6 tablespoons white chocolate chips, and bread. Let sit for 30 minutes.
In a separate bowl, cream together butter and light brown sugar. Mix in walnuts. Set aside.
Divide bread mixture between ramkins. Top with streusel. Bake for 30-45 minutes, until golden brown. Let cool slightly (or completely). Top with remaining white chocolate chips.
Makes 2 ramekins, serves 2.