On a cold morning like today, a steaming hot bread pudding for breakfast seemed to be the answer to cure my ennui; the warm scent and the sweet custard would certainly resuscitate my dream-walking limbs and sugar-deprived brain cells. As a matter of fact, I wonder why brunch menus do not include, instead of the ubiquitous soggy pancakes, soggy waffles and soggy french toasts, a list of freshly baked bread puddings: Almond & banana; strawberry & cream; triple berries; cinnamon apple...and of course, the coconut & raisin corn bread pudding.
You will have a hard time to tear yourself away from the oven while the corn bread pudding is baking, I can assure you that.
Ingredients - 3 Le Creuset mini cocotte
3 slices of left over Triple Corn Bread
2 eggs
2/3 cup of milk
1/2 tablespoon of rumSugar
Raisins & Coconuts
Preparation
2. Mix eggs, milk, vanilla, rum and sugar.
3. Add raisins and coconuts and pour over bread cubes.
4. Bake in a pre-heated oven (who would not?) for 20 minutes at 380 degrees.
5. Enjoy!
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