Bread crust berry bread pudding

LEAH’S NOTEBOOK:

*PLEASE FEEL FREE TO SKIP MY MUSINGS AND GO DIRECTLY TO THE RECIPE.

In this unstable world we live in, I find myself holding on more and more to what is safe and stable. Traditions and routine help ground me because I know that despite the changes, there are people, things and moments that I can count on.

One of the traditions that is really important to me is making a big brunch for me and Mr Sweetie on Saturdays. Saturdays are really the only time when we can breathe and step back from the demands of our work, family and life in general. He sleeps in while I wake up the same time I wake up everyday to go to work which is around 6:30 am. The difference is I will get up to read, make coffee, then join him back in bed to fall asleep again. LOL! I allow my body to tell me when I have had enough sleep. If it is 9:00 am or 10:00 am, so be it! (I am not a morning person, obviously! Ha! Ha!)

As soon as I finally get up, then I make a big spread for brunch. I look forward to my time in the kitchen on Saturdays. We usually have turkey bacon or sausage, eggs, hash browns and avocado (sometimes). In addition, we have either fancy toasts such as apple cinnamon bread or maple bread (whatever is in season) or I make waffles, pancakes or French toasts. Either way, I always end up with bread crusts that I keep in my fridge until I put them in compost.

Despite the big brunch that I prepare, I would usually just have a couple of turkey bacon, sunny side egg and toasts with jam with LOTS OF COFFEE while he devours everything I cook. Lately, I have been finding myself joining Mr Sweetie eating French toasts drizzled with maple syrup, powdered sugar and berries. I think with all the atrocious things that are going on in the world, I have been finding myself comfort-eating.

After three Saturdays in a row indulging in French toasts, I finally got my fill and I am now back to my healthier and lighter breakfast fare which is better anyway yet I still find very comforting. As long as I am with Mr Sweetie in our pj’s on Saturday mornings (or almost noon), sharing a meal and watching our mindless shows, life is safe and just right despite the raging world outside. (And my latest TV show binge before we go to bed — Gilligan’s Island! LOL! I have not watched the movie when I was a kid but just discovering it and loving it for its hokey-ness. I guess it makes sense, who would not want to be on a remote island in Hawaii away right now eating coconut cream pie? Despite its problematic offensive outdated contents, it was an ultimate escapist’s show!)

The Recipe:

Got bread crusts? I do! A lot, actually, because I cannot bear to throw them away in the compost bin.

(When I say “crusts,” what I mean is the “heels of the bread.” The top and bottom slices of bread that nobody wants because they are dry and tougher than the rest.)

I had about 3 weeks worth of brioche bread crusts in my fridge that were thick and fluffy. I also have been wanting to make bread pudding. So I thought, why not use bread crusts? When I finally did, I am so thrilled that my bread pudding came out great! It was very moist, not very sweet and delicious according to my taste-testers (Mr Sweetie and a work friend).

This recipe is a great way to use old bread, and you probably already have the ingredients in your fridge. I always have frozen fruit in my freezer so that was handy for me. This is probably good even without the berries but please do not skip them. Even if they are not in season, you will find frozen ones in your grocery store. And if you are feeling decadent, why not top the bread pudding with a scoop of ice cream? In this crazy world we live in, we need every sweet moment we can get. Just enjoy!

Bread Crust Berry Bread Pudding

Ingredients

• 5 cups of bread crusts, cut into cubes (any kind is fine but brioche is the best!)
• 2 tablespoons butter, melted (I used vegan butter)
• 4 eggs, beaten
• 2 cups milk (any type of milk is fine. I used half and half)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 lb (or 8 oz) frozen berries (any kind or mixed) *Do not thaw
• Powdered sugar for topping (optional)
• A scoop of ice cream or whipped cream for topping (optional)

HOW TO MAKE

1. Preheat oven to 350 degrees F.
2. Put cubed bread crusts into an 8-inch square baking pan. Drizzle bread with melted butter.
3. In a bowl, combine beaten eggs, milk, sugar, cinnamon, and vanilla. Stir until well mixed.
4. Pour over bread, and lightly push down with a fork until bread is soaking up the egg mixture.
5. (At this point, you can cover the bread and keep overnight or bake few hours later.)
6. Before baking, top bread pudding mixture with berries. Push down the berries in between bread cubes and leave plenty on top. (If using frozen, do not thaw before baking.)
7. Bake in the preheated oven for 40 minutes, or until the top springs back or the bread is only slightly jiggly when lightly tapped. Do not overbake.
8. Cut into squares.
9. Enjoy with powdered sugar lightly distributed on the bread pudding through a sieve, or top with a scoop of ice cream or whipped cream.

MY NOTES:

1. I always use first whatever ingredients that I have available in my fridge or pantry. I often have buttermilk or half and half, but hardly ever regular milk. I am sure that any type of milk (even non-dairy) will be good to use in this recipe. (Because I have used oatmilk, almond milk and coconut milk interchangeably in most of my baking. My favorite though is oatmilk because the consistency is closest to regular whole milk.)
2. If you prefer your bread pudding sweeter, you can increase the sugar to 1/4 cup more making it 3/4 cup total. 1/2 cup was perfect, though, as it was not very sweet at all.
3. I also like that the berries balance out the sweetness.
4. I took the pictures almost 8 hours later after I let the pudding cool down and put it back in the fridge. I baked it while attending online church, then I went to spend time with my parents. When I got home, I took it out of the fridge then took pictures. Right out of the oven though, it had a nice crusty, crisp topping that I almost was not able to resist eating it! I did for the sake of blogging and food photography. Next time will enjoy it right out of the oven — crusty toppings and all!

Did you make BREAD CRUST BERRY PUDDING? Please let me know by leaving a comment below.