Wednesday, December 14, 2005
Finally, I'm back! Yes, after that short disappearance. Well I didn't vanish. It's just that the week after my marathon has been really busy. Was helping out at the annual Youth In The Spirit Seminar my youth ministry, Amplify, organises. I was part of the 'Host' team and had to ensure that the participants were comfortable, that they got their meals and have a good 4 days 3 night at our Catholic Spirituality Centre (CSC) where the retreat was held.
Anyway to cut the long story short, the entire retreat was amazing and Gardenia sponsored us more than 100 loaves of bread! Can you believe it? They gave us white bread, white meal bread and fruit & nut loaf. There were so much bread that we couldn't finish it and had to give away loads. Well of course I took home some of my own. And isn't it obvious what I made out of it? Yes, bread pudding!
Ya, I know the recipe calls for baguettes but since I had these yummy bread, why not just make use of them eh?
That's the bread by itself. It's only available during the festive season.
Now now, all of you, go get yourself a Fruit & Nut loaf from Gardenia today! I think I saw NTUC selling it at $3 instead of the usual $3.95. hahaaa..... okay enough plugging for Gardenia. Toodles!
12 slices day-old baguette, cut into 3/4-inch cubes
4 eggs, at room temperature
1/2 cup firmly packed light brown sugar
3/4 tsp. vanilla extract
1/2 tsp. ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt
4 cups milk
1/4 cup dried cranberries or raisins
Confectioners’ sugar for dusting
Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.
In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
Meanwhile, preheat an oven to 350°F. Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners’ sugar.
*From Williams-Sonoma "Dessert" recipe book.