Wednesday, October 5, 2011
I KNOW it is seldom to have "leftovers" nowadays because of the high prices of commodities. Be it cooked food or breads. But then, we still have to get some great tasting dishes or baked goodies at one time or the other. Let's say, after a big party or after "attending" a party and bringing some "take-home" for the family.
Aside from heating them accordingly, it is also possible to turn them into another type of dish or dessert depending on one's likes and capabilities, by adding and reformulating whatever is available. Say, our very favorite letchon. We normally turn them into "paksiw," either our way (using vinegar and other spices) or "their" way, using letchon sauce. Of course, we can also bake or fry it to make it crunchy. We can add some veggies to it and the list goes on.
But what about leftover breads? Do we really have anything that is left from the mornings' breakfast or the afternoons' snack? Maybe yes, maybe no. Depending on the budget for that particular day or those who skipped their share.
Aside from dipping the bread to hot coffee or chocolate (which is what most of us do anyway, whether it's freshly baked or day old), we tend to toast them and turn them into sandwiches. Some would freeze their breads and thaw them when needed. And of course, the "toasting" come into view once again.
We can turn them also into "pizza" bread slices, sliced them into cubes and turn them into croutons, add them into our soups, make it into bread crumbs or just plain "toasted" breads. In any way, we don't throw them away. We recycle them.
And in this article, I would like to introduce everyone to the beautiful and magical world of Bread Puddings! Okay, I know some of us have been doing this for a long time. But I thought it would be nice to share this to our newer batch of baking enthusiasts.
The good thing about this "recycling" is that there is really no exact measurements in making a great pudding. Adding this and adding that might enhance the end product, but mind you, not all the ingredients might blend with the others. So, extra careful in mixing this and that into our delicious pudding!
Basics of a great pudding would include of course, day-old or week-old breads. Just make sure the bread is still in "good" condition. Meaning, no molds, no smell. It could be breads that were kept in the refrigerator or freezer for some time now. And they have already accumulated to a big batch where it can now be turned into a delectable after dinner treat or even afternoon delight that goes very well with coffee, tea or juice.
I prefer to have a "custard-y" type of pudding rather than the very ordinary pudding one buys in the neighborhood bakeries. I would make them with lots of eggs, milk, chocolate chips, raisins, nuts, fresh banana slices, ube halaya, langka preserves and the like with a layer of caramel syrup on the bottom, just like the ones we do in our leche flan. When turned upside down, it will surely ooze with that sticky and very sweet caramel that kind of melt-in-your-mouth feel!
The breads should be cut or broken into smaller pieces. I like saturating them with a mixture of milk and sugar for a few minutes so that it softens the bread pieces. Then I would add and mix it with whatever I feel like adding on that particular "day," sometimes just chocolate chips. Sometimes, it would be ube and langka. But for sure, I would pour lots of eggs/milk/sugar mixture to it and top it with additional sugar for that added crunch.
Using sliced bread is another option one might want to do. Just layer them with whatever you want in between and make sure the breads are soaked well with the "leche flan" mixture! Adding vanilla, orange, lemon, maple or rum flavoring push the pudding a step higher. Of course, it really depends on what one wants. If I have chocolate chips, I would add a little mint flavor since they blend very well with each other. And for an added kick, it can be "flambeed"!
Topping it with a scoop of your favorite ice cream (I personally love vanilla, mocha or chocolate with it, but exotic flavors like ube, langka and mango works very well!), fruits (I like mangoes, kiwis, bananas and langka) or nuts (almond slivers or slices would be awesome!), thick chocolate syrup, cherries (preferably with stem!) and whipped cream would make this simple recipe into something sinful! Trust me! Been there, done that!
And this keeps very well for days in the refrigerator, unless you have "kids" at home! The flavors tend to mellow after a day or two.
Bread Pudding Recipe
6-8 cups "old" bread in small pieces or
2 packs sliced bread
1 dozen whole eggs
1 can evaporated milk
1 can condensed milk
1/3 cup sugar
1 tbsp vanilla extract (or your preference)
1 cup choco chips, nuts, fruits, etc.
1 cup sugar, to caramelize for the bottom of pan
2 packs sliced bread
1 dozen whole eggs
1 can evaporated milk
1 can condensed milk
1/3 cup sugar
1 tbsp vanilla extract (or your preference)
1 cup choco chips, nuts, fruits, etc.
1 cup sugar, to caramelize for the bottom of pan
Bake at 350 degrees or till done.
Enjoy this with friends and family and have fun!!
(Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)
Published in the Sun.Star Cagayan de Oro newspaper on October 06, 2011.
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