following breadcrumbs

[magid]

I made too much challah for Sukkot. I didn't want it to sit around and become ex-food, so I decided to crumble it up, for bread puddings* and to have the beginnings of stuffing in the freezer (Sukkot leading to Thanksgiving, how appropriate). Which is a boring task (for those of us unenlightened by a food processor). Which is made considerably less boring by browsing friendsfriends, peeking into lives of people I don't know. Which is how I ended up laughing out loud, reading about luggage.

* Now in the oven: double chocolate bread pudding and onion-cheese bread pudding (sauteed onions and garlic, scallions, chives, feta, cheddar, sage, thyme, and just a little lavender. Oh, plus bread, eggs, and milk.).

Comments

[ichur72.livejournal.com]

Double-chocolate bread pudding? As one who also ended up with too much bread around the house for Sukkos, I'm intrigued. Would you be willing to share your recipe? I'd offer to swap, but the only one I know is for plain ol' sweet bread pudding.

[magid.livejournal.com]

I'm not much for recipes. I hope a description's good enough...

Crumble up enough bread to fill a baking pan a third to halfway up (I use a 9 x 13 pan). Mix in dry stuff: cocoa powder (a cup or more, I suspect; I just dump it in until it looks right) and enough sugar to balance that (depends on your preferences). Sometimes I'll add a bit of ginger powder or something for added zing. Stir in eggs mixed with whatever dairy you're using (milk/cream/soy milk/whatever)(can add some vanilla, or rum, or amaretto, etc). Make sure there's plenty of liquid, so the bread gets thoroughly wet. Mix in a bunch of chocolate chips. Bake at 350 for an hour or so, until done.

If I use chocolate bread (a not sweet but very chocolatey bread), then it's a triple chocolate bread.


Also, you can use up bread by making croutons: cube bread, toss with olive oil, plus whatever seasonings (garlic, salt, pepper, whatever). Toast at 425-450 for perhaps 10 minutes, until they look like croutons. And then there's the ever-useful bread stuffing...

[ichur72.livejournal.com]

Thanks! The description is great. I'm not much of one for precise recipes myself (though I can estimate if people ask) -- and I've never used one for bread pudding. It's more like, yeah, that looks like about enough milk ... anyway, I will have to try this later in the week. Croutons are also a good idea if there's any bread left over. Walt likes them, esp. in split pea soup. Stuffing I've had less luck with -- and since my husband won't touch it, I think I'll stick with dessert and croutons.

[arfur]

yum yum yum yum yum yum yum yum yum.

:-)

[magid.livejournal.com]

*grin*^9

[bitty.livejournal.com]

are you *always* hungry?

[cellio]

It's not her fault. It was all those "Do Not Eat"s in the luggage article.

[powerfrau.livejournal.com]

\How about an approximate description of the savory bread pudding...sounds delightful!
I am trying ot think of a good savory dish for my gathering on Saturday. It needs to be vegetarian of course

hugs
C

Savory bread pudding

[magid.livejournal.com]

Sautee onions and garlic (plus other alliums and mushrooms, if you want them, or summer squash, or pepper, or whatever), until nicely browned (if a summer squash, etc, until moisture has been released).

Put breadcrumbs into whatever baking pan you're using, about a third to halfway up the pan. Mix in whatever herbs appeal (for this one I had dried sage and thyme, along with fresh chives, scallions, and lavender). Mix in the sauteed veggies.

Stir in eggs mixed with milk/cream/soy milk/almond milk. You want to have enough that the bread gets very soggy; it's key to give it enough time to soak in (10 minutes at most, but there needs to be enough liquid). Bake at 350 for an hour or so, until it's solid in the middle.

(The advantage this has to the other thoughts of vegetarian things that are trying to get themselves suggested is that this can be finger food if cut up, and doesn't drip.)