Sunday, March 02, 2008

You're Not Going To Throw That Away, Are You?

Remember that yeast-rise cornmeal bread I baked last week? We had quite a bit of it, and I made use of it for delicious breadcrumbs to coat fish, and a bread pudding Danny will probably be talking about for years (raisins and cinnamon, what's not to love?).

The fish breading was a mixture of grated, fresh breadcrumbs, parsley, Romano cheese and salt/pepper. It worked well, sort of like cornmeal-coated fish without all the frying.

In the bread pudding, it was really superb. I'm not a big devotee of bread pudding, but this one really kept some body and was rich without being too heavy.

For The Bread Pudding:

2 cups whole milk
5 cups stale bread, cubes
½ cup sugar (reduce this if you use prefer-the raisins add quite a bit of sweetness)
½ teaspoon cinnamon (you could exchange nutmeg)
½ teaspoon salt
2 eggs, lightly beaten
½ cup raisins

Preheat the oven to 350 degrees F. Grease an 8 inch square pan. Warm the milk (don't make it hot). Pour over the bread cubes in a bowl. Let sit until cool, giving the bread a chance to absorb some of the milk. Combine the sugar, salt and cinnamon. Mix in bowl with the eggs and raisins. Combine well and pour into pan. Bake 2-30 minutes until set. Cool slightly and serve with whipped cream.

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