16 hours ago
Monday, March 20, 2017
I think I will rename this blog, "Stacey's Baking Blog".
That is all I seem to be in the mood for lately.....cakes and carbs.
With all the snow and cold temps who wants to eat a salad?
Today is the first day of spring, but it feels more like a January day.
I may take a few days off and go on a beach trip if you don't mind......
Since you follow me on instagram, you know I baked 2 loaves of this delicious Irish Soda Bread (recipe here) last week for St. Patrick's Day.
I froze some, and had some leftover, stale on the counter. Enough for 4 little individual bread puddings.
And because I like to be different, I baked them in mini bundt pans.
If you have any leftover cake, croissants, or stale bread, make bread pudding.
It's delicious warm or at room temperature drizzled w/ a hard sauce or maple syrup.
It's definitely a cold weather dessert....and baby, it's cold.
Irish Bread Puddings:
1 stale loaf of Irish soda bread (recipe here)
3 cups of milk
1 tsp vanilla
1 tsp cinnamon
2 tbsp maple syrup
2 tbsp melted butter for the pan
Brush a pan or ramekins w/ melted butter.
Pack in big pieces of the stale soda bread.
Mix eggs, milk, vanilla, syrup and cinnamon. I do this in a measuring cup for easy pouring.
Pour over the bread pudding or puddings almost to the top.
Let rest in the fridge for an hour.
Bake 30 minutes in a 350F oven.
Before unmolding, let cool in the ramekins/pan for a bit, so the sides start to pull away, this way they won't stick.
I couldn't decide if I liked them upside down, sort of rustic, or showing the bundt shape, looking like canelé.
Best served warm drizzled w/ maple syrup.
Mother nature, you had better warm up soon, or I may turn into a sugar addict!