Happy Mothers Day, Waste Not Want Not Bread Pudding
My Mama taught me not to waste food, I had to clean my plate and sit at the table until either the food was gone or one of us, both stubborn by nature gave in. One day my Mom made liver and onions, bleh, hate it still do. I refused to eat it and literally sat at the table all night long with the food in front of me and still wouldn’t touch it. To this day I have not eaten liver and onions and won’t make it.
Honoring my wonderful Mother on this day I decided instead of baking something new I decided to repurpose leftovers and make this bread pudding. Here is what I had:
2 challah rolls (more than a day old but still good)
4 egg yolks (left over from my dacquoise)
peaches from the peach ice cream
1/2 container of blueberries
With those ingredients I made bread pudding. Bread pudding is simple rustic down home fare. I remember Mom made bread pudding often and it was one of my favorite desserts. She was frugal and never wasted anything and would save bread that wasn’t eaten to make this pudding. This is not her recipe it’s mine but it’s equally as good as hers. Mom is a great cook, intuitive, creative and accomplished. I learned so much from her and wish that I were with her this Mothers Day!
Bread Pudding With Peaches and Blueberries
2 large challah rolls day old or older is best, brioche is also good
4 egg yolks plus 1 whole egg
1 cup whole milk
1 1/4 cup heavy cream
1/3 cup creme fraiche
1/2 cup sugar
1 1/2 tsp vanilla extract
dash of salt
Peaches (optional) chopped or crushed or even a peach jam or preserve
fresh blueberries (you decide how much to add)
Heat oven to 350 degree’s. Whisk the egg yolks and whole egg with the sugar in a mixing bowl. Add the milk, cream and creme fraiche and continue whisking until combined. Add a dash of salt and the vanilla and whisk just until mixed.
Add the torn bread and stir until the bread is completely immersed in the custard base, add the blueberries and fold them in.
Butter your ramekins or baking dishes, spread some peaches on the bottom and spoon the bread pudding mixture, dividing into 3 large or 6 small baking dishes.
Place the baking dishes in a large roasting pan or baking dish place into the oven and then add enough hot water so that it comes halfway up the sides of your dishes. Bake for 30-40 minutes or until set.
I served it with some creme fraiche gently sweetened with brown sugar. It’s fantastic and adding the peaches and blueberries make this dessert so good!
Happy Mothers Day to all of you whether you have children, fur babies, a classroom of children, do volunteer work with kids or just love them it’s a day to celebrate women and Mothers and caregivers. I hope you all have a wonderful day.