Tuesday, March 29, 2005

Kitchen Serendipity

Recently I found myself with 5 croissants past their prime. Result of buying a Costco flat of them for easy breakfasts at a conference. What to do? Why not make bread pudding?

So I tore them in bite sized pieces, and tossed them into a square baking dish. Then I mixed up my usual custard -- quart of soy milk, 4 eggs, cinnamon, vanilla, pumpkin pie spices to taste. Dash of salt. One quarter cup of sugar -- which is light for most folks' taste -- I've been easing my taste for it, since there is a diabetic in the house. I beat that all together well, and poured it over the croissant pieces, and put it in the oven at 350 degrees.

One hour later, I opened the oven door, and wow! The pudding has puffed three inches over the dish, like a beautiful golden souffle! Gorgeous!

I took it to the table, and it gently settled, leaving a thickly risen rim around a flatter center, like a pizza crust or a dutch baby pancake. It tasted quite reminiscent of a dutch baby, too, so I served mine with lemon liqueur. Doug preferred his bit with maple syrup.

A sweet reward for good stewardship of groceries and a willingness to experiment in the kitchen.

1 comment:

BonnyMarsh said...

Hi Anna that was a smart idea you had for your extra corsants.Thanks for shareing your recipie.Love Bonny