Yesterday’s cooking class was on stuffed French toast (basically a sandwich made with cream cheese and jam or Nutella and bananas and dipped in French toast goo before frying). Some of the students noticed that the bread was past its sell by date. That’s great for French toast which should be made from stale bread. But the students were very concerned. Several were convinced that they should not risk their health and well being on out of date bread. Sigh.
That left me with half a loaf of stale bread. This morning I tried Mark Bittman’s Maple Bread Pudding. Yum! Particularly with a banana sliced on it and a little cream drizzled on top.
Maple Bread Pudding (adapted from Mark Bittman’s Quick and Easy Recipes from the New York Times)
- 4 tablespoons (1/2 stick) butter
- 1/2 pound white bread, cut or torn into chunks no smaller than 1 inch in diameter
- 2 cups milk
- 4 eggs
- 3/4 cup maple syrup
- 1 banana
- heavy cream to drizzle on top
Butter a square baking dish and put the bread in it. Cut the remaining butter into bits and combine with the other ingredients. Pour the milk mixture over the bread and be sure all the bread is pushed down into the liquid.
Bake 45 to 60 minutes (until just set but not dry) at 350. The top will be crusty and brown. Serve with sliced banana and heavy cream and maybe some more maple syrup.