Ward House

It’s what for dinner

While Ronnie is traveling with his bro (on motorcycles to bike week), I am taking the opportunity to torture err to try some new lentil recipes.   This one looked tasty, easy to fix and I had everything already on hand.  *sighs*  such grand ideas.  It is my belief that I am genetically predisposed to be unable to fix a decent red lentil dish.  Leftovers are in the fridge though I believe they will end up in the compost pile.

What did turn out well is the bread pudding made from some of last week’s  stale bread.  Teresanoelleroberts over at HMWW wrote about not wasting food; she is reading Sharon Astyk’s book, Depletion and Abundance.  This reminded me that after making bread last week, I have some going stale – what a perfect solution!  Off I went to the web to find a tried ‘n true recipe.

Now that is easier said than done.  I was hoping to find one published by one of the many blogs that I read – nope.  Not saying recipes are not there, I could not find ’em.  I ended up using this recipe.

Original Recipe Yield 1 – 8 inch square pan

Ingredients

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional)
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

along with the rum sauce recipe here:

  • Rum Sauce
  • 3 tablespoons skim milk
  • 5 teaspoons cornstarch
  • 1 tablespoon butter
  • 1 tablespoon rum
  • 1/4 cup white sugar

1. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons skim milk and the cornstarch in a small bowl. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat.

2.  Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Sounds yummy yes?  It was sooo easy and made the kitchen smell of vanilla and cinnamon.  Mmmm.  I had some for breakfast this morning!

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May 12, 2010 - Posted by | Cooking, Homemakers Who Work, recipes | , , , , ,

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