Trying to get a handle on the bread situation, I ‘accidentally’ baked a little more than usual. Sure on the outside it may seem like a mistake, but the true beauty is another round of the rare bread pudding. With no Portuguese Sweet Bread, this was already going to be different (first version here), so I decided to change a few more things along the way.
Starting with my classic no-knead bread, I sliced the entire loaf into thin pieces. Which unfortunately for you, means I have no exact measurement of bread. I then layered the slices of bread, and sprinkled in a mixture of flame raisins and chopped up medjool dates in between. I found with the previous version, the raisins were gravitating towards the bottom, so hopefully this would counteract that. I then poured on the custard mixture and baked for 45mins in a 350 degree oven.
The difference; night and day. Besides choosing not to use a water bath, I included vanilla yogurt, brown sugar instead of white and nutmeg. The lack of water bath, combined with the crusty no knead bread, created a crispy top and bottom. Something that wasn’t found in the first attempt. The nutmeg added a bit of charm, but I think I could up the amount. All the homesteaders thought it seemed denser as well, which may have had something to do with the yogurt. The dates were good, but their natural sweetness was probably lost to the sugar. Overall, another success, which has me thinking about grating in some lemon or orange rind when I make it next time. Because, baking extra bread by mistake just seems like it might need to happen again.
Bread Pudding (Version Two)
14 or 15 Slice of bread
6 tbsp Melted, cooled butter
3/4 cup Seedless raisins
1/2 cup chopped Medjool dates
1 cup Vanilla yogurt
2 cups Milk
1 cup Brown sugar
1 tsp Cinnamon
1 tsp Pure Vanilla extract
½ tsp Grated nutmeg
Preheat oven to 350 degrees.
Slice bread into thin pieces.
Layer bread in 9 x 13 dish.
Sprinkle the raisins and dates between layers of bread.
Whip the eggs and sugar on high for 3 or 4 minutes.
Beat in cinnamon, nutmeg and vanilla.
Beat in the yogurt/milk mixture along with the cooled butter.
Pour mixture over the bread, raisins, and dates.
Bake for 45 – 60 minutes, checking for excess liquid*
Dig in and enjoy. Hot or cold.
*I do this by pressing lightly on the dish with a spatula. This way you can tell if there is any liquid remaining, and therefore need more time in the oven.