One of my favorite things to make in the winter is my variation on a bread pudding. I take stale bits of bread that we haven’t eaten throughout the week, some fruit, milk, eggs, sugar and spices and make something that is good enough for dessert and healthy enough for breakfast.
There is no rhyme or reason to this bread pudding. It really is ripping apart pieces of stale bread (2 rolls) and placing them in a 9×9″ baking dish. I then blend a mixture of milk (maybe 1.5 cups?), 2 eggs, 2-4 tablespoons sugar, healthy pinches of cinnamon and allspice and maybe a few tablespoons of plain yogurt if we have some, a small pinch of salt and a tablespoon or less of oil. I pour this over the bread, mash in 2 bananas (with clean hands), mix in some blueberries and slivered almonds, make sure everything is soaked, top with some brown sugar and bake at 375F until the top is golden brown. You can use any type of fruit, lesson the sugar, use honey or maple syrup instead and I’m sure it will turn out just fine. Experiment! It’s just stale bread. This is great to make ahead – just let the bread soak in the milk mixture over night and then bake in the morning.
Happy new year’s everyone! We’re still trying to decide which way we want the site to skew and are working on the new layout, so bear with us as we try and sort it all out. I know a lot of people who have vowed to eat better in the new year, and while donuts might not exactly be on their plate – these donuts could be! Made from whole wheat pastry flour, ground flax-seeds and a minimum of amount of sugar, these are a great treat and probably not too bad for breakfast either. It also helps that they’re baked, not fried. I got a doughnut tin for Christmas and CANNOT wait to start concocting some ideas. The six doughnut option allows for a lot of mini experimentation. I topped the basic dough recipe with a mixture of apple cider syrup (graciously given by Phil, who found it in his stocking) that I blended with some confectioners sugar to make it thicker. Two other donuts were filled with peach preserves and then topped with some of the preserves and toasted almonds.
Basic Doughnut Dough
- 1 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon ground flax seeds
- 1/2 cup light brown sugar
- 1/2 cup light buttermilk or milk mixed with vinegar to sour
- 1 egg
- 1 tsp vanilla
- 2 tablespoons butter, melted
- Preheat oven to 325F and grease your doughnut tin.
- Whisk all of the dry ingredients together in a large bowl.
- Mix all of the other ingredients in a large measuring cup or a smaller bowl.
- Make a well in the dry ingredients, pour in the wet and stir until combined.
- Pour into a big ziplock baggie, snip the end off and pipe into your donut tins – about 2/3 full.
- Bake for about 12-14 minutes, until the tops of the donuts are golden and spring back when you touch them.
- Top with whatever you want while they’re warm – turbinado sugar and cinnamon, powder sugar, preserves, a sugar/water glaze with sprinkles – fool around, the options are endless!
- Let cool and then store in an airtight container and eat.
Just a picture – no recipe…sorry! It was a crazy adaptation of a Bittman basic muffin recipe that I added figs, coconut flakes and oats too.
Tina used some leftover oatmeal to make Bittman’s oatmeal pancake recipe. We had dates rather than apricots, but otherwise I think she stuck pretty close to the original version. The cakes were delicious and remind me that we should use cardamom more often.