WS #14: Bread Pudding
It used to be that bread will just expire on us. Well, not anymore. Not after I found the perfect Bread Pudding recipe. ;) Sometimes, we buy an extra loaf of bread purposely so I can make bread pudding for hubby and Abby. My daughter just loves bread pudding and can have it for breakfast, dessert and snack. Hee hee. That’s my girl. My first bread pudding adventure wasn’t so great. I posted an entry about it here, and the end product looked like this,
I found the recipe I used for the above bread pudding in the internet. This was in October. It was ok but it was a recipe that needed a wee bit of tweaking. It was in December when I decided to give making bread pudding another try. You have to understand that growing up, my grandmother made it all the time and I just loved it. I loved all the food that came out of her kitchen! Hee hee! So I was on a quest for the best bread pudding recipe. I found it at one of my favorite food blogs, Market Manila. I should have known better and looked for the recipe there the first time! Tsk, tsk! Now, my bread pudding looks like this…
Can you feel the pride? Hee hee. I made this in December. Actually, I made it several times in December. Since then, I make bread pudding almost every other week, except last month. I wanted to give my hubby and daughter a little break. :D First, here’s the recipe, credit for which goes to MarketMan:
old bread cut into small pieces
1 cup cream or 1.5 cups whipping cream
2 cups whole milk
2/3 cups sugar
2 medium sized egg
2 teaspoons vanilla
dried fruit (optional)
To make: Place the pieces of bread in an oven proof baking dish covering the bottom. If using dried fruit, sprinkle over the bread then top with the remaining pieces of bread. Press down firmly to flatten and “trap” the dried fruits. Whisk together all the ingredients for the custard then carefully pour over the bread pieces until they are practically submerged.
Let this stand for about 10 minutes so that the bread can absorb the cream/milk/egg mixture. Pre-heat the oven to 350 F, and put the prepared dish into a larger pan with about an inch of hot water and cover this all with some foil and put into the oven. Make sure the foil isn’t touching the tops of the bread. Cook this for roughly 30 minutes (longer if you made a bigger pudding) and remove the foil and cook for another 20-30 minutes until it is puffed up, the liquid has been absorbed and the tops are just lightly browned.
In the case of the puddings I’ve made, I cooked them for 45 minutes with the foil cover and 45-60 minutes uncovered. I use a lot of bread, that’s why! :D One time, I experimented a little and added chocolate chips…
And here’s how a slice looked like…
Being the chocolate lover that I am, I kinda liked it. But my daughter didn’t so no more chocolate chips on bread puddings. Hee hee. Another time, I held off on the cream and substituted whole milk with soya milk. I added more sugar, too. The end product looked like this…
And a slice looked like this…
Another time, I used a whipping cream and soya milk combo. What I have yet to do is add pieces of dried fruit. :D That’s next on my agenda. All the bread puddings I’ve made thus far are moist that they simply melt in your mouth. Promise!
oOo
I have another Weekend Snapshot entry HERE. Have a great week, everyone! 
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Holy Toast
Why anyone would want to have a toast like this is beyond me.
This is called “Holy Toast: The Miracle Bread Stamper that makes a heavenly breakfast! ”
Tsk, tsk! I just don’t get it. It’s supposed to be a “gag gift for those who believe in miracles.” Not funny, I say. Not funny. Or is it just the Catholic in me talking? Oh well.
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WW #6 - Edible Art (Worded Version)
This entry is specially for everyone who left a comment on my most recent Wordless Wednesday entry, Edible Art: Tigerfish, ZJ, Urban Thought, Hootin’ Anni, Julie, Leap of Faith, My Virtual Diary, Stacey, The Salty Mooch, Pamela Kramer, Rach and Argie. Thanks for visiting y’all! I didn’t get to bloghop last Wednesday but I promise to visit your WW entries soon! :)
I myself made these pieces of edible art sometime in October last year at the Austiin Museum of Art (AMOA).
Every second Saturday is Family Day at the museum and that particular Saturday, the theme was Food Art. Actually, the art activities are for the kids. But this looked like so much fun that I had to give it a try…not only once but twice! Hahaha.
In the above photo are Abby and me hard at work. 
This is Abby’s handy work, with a little help from her dad. She was in such a hurry to finish it because she wanted so much to take a bite already!
This next piece of art, er, toast, is a collaboration between Abby and her Daddy. :D As you can see, Abby already took a bite before I could even take a picture.
Yes, these artoworks are 100% edible. You can do it at home with your kids! You can use a piece of toast as your canvas. It’s easier to draw on a piece of bread that has been toasted for a minute or so. That way, your canvas isn’t too soft. Any piece of bread should do.
The markers we used at the museum are of the brand Americolor Gourmet Writer. It sells for $16.75 at Amazon. I know, it’s not exactly cheap! But I found the next best thing at the supermarket (HEB)…
This is the Wilton Food Writer. It only costs a fraction of the Americolor ones and is also available in pastel colors. The inks used in these pens are basically made of water and food coloring.
So there, a fun activity that ought to keep the kids busy for a few minutes…unless you can get them to go through an entire loaf of bread. Hee hee! Have a great weekend y’all! 
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WW #6: Edible Art
I invite you to check out my “Taste Test” entry.
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Going Bananas: Banana Choco Chip Bread
Last Sunday at around 9:30pm, when most people are already asleep, I decided to give our over ripe bananas a new lease on life…
I don’t know why I never thought of doing this before, opting instead to just let bananas after bananas go to waste. Shame on me!
But that won’t happen again. From the outcome of this late night baking project, I know for sure this won’t be the last time. The finished product was so surprisingly moist. The original recipe used walnuts, which I conveniently substituted with chocolate chips…ever the chocolate lover that I am.
For sure, this won’t be my last banana project. Besides, I have banana recipes waiting to come to life, one from Meeya and another one from Kris.
You can check out the recipe I used here. :D And beware if you use choco chips like I did. It’s not exactly for weight watchers, nor is it for “sugar watchers”. Hee hee!
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Lumang Tinapay Atbp
We had plenty of old bread. So the most logical thing to do was to make bread pudding. And that’s exactly what I made last Wednesday….
The end product wasn’t sweet at all, as in no trace of sugar whatsoever. That didn’t come as a surprise because the recipe only called for 6 tablespoons of sugar. But it’s nothing a little maple or chocolate syrup (or even custard sauce) couldn’t fix.
In fairness, the recipe did call for a meringue topping. But I got lazy. :D
oOo
I also made arroz caldo last Wednesday, for the first time ever. I prepared it just before hubby, Abby and I headed out of the house. Before we left, it looked perfect and it did taste perfect, if I may say so myself. But when we got back after about an hour, I was a little shocked to see the rice has soaked up almost all of the sabaw. I had to remedy it a little by adding some more water. The thing is, I didn’t want to add too much because like I said, it already tasted perfect, exactly how I want and remember arroz caldo to be. I just made a mental note to use a little less rice next time.
Ayan o, sobrang lapot! This time, wala akong “arroz caldo b”. Hee hee!
I’ve always loved arroz caldo. It’s a classic comfort food for me…and comfort me it did!
Enjoy the weekend, y’all!
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