It's Only Food!
Well, I don't know about you, but there was a ton of bread out there this week. Now I like to experiment with different types of breads for their tastes, textures, dipping consistencies, and stomach adversities. Everyone can not eat everything--sometimes we just have to pass.
I saw brown and serve rolls being loaded into bags and fluffy white sandwich bread. What I didn't see were people grabbing the whole grain breads and bagels that were among the others. These breads are better for you and go well with a nice hot bowl of tomato soup for lunch or a mid-day pick me up.
What I received was a huge bag of sesame egg rolls. These were slightly sweet. I began by separating the tops and bottoms. The sesame buns I smashed and stored in a baggy for croutons, dressing and bread crumbs (sesame chicken). The bottoms I cut up for Bread-fruit Pudding. The recipe:
1 1/2 cups of bread per person
brown sugar
egg(s)
allspice
cinnamon
nutmeg
butter
1 can of apple sauce
1 can of sliced peaches
1 can of plums (that we all know are prunes, but don't tell your husbands and kids) make sure to remove the pits
1 can of pears
In a blender empty the can of applesauce and the pears and mix until liquid and smooth (this is your moisture). Taste it for sweetness and if needed add sugar now remembering it must sweeten the entire mixture (but not too sweet because you can always make a chocolate caramel sauce to top the Bread-fruit Pudding.
Remove the pits from the plums and add them to the bread (you can store this to make plum sauce for Asian night, but do not put the liquid into the pudding).
Drain the peach slices saving the liquid in case more moisture is needed and add the peaches to the bread.
In the blender add the spices. For six cups of bread (4 servings) add a teaspoon of allspice and cinnamon. 1/4 teaspoon of nutmeg is sufficient. optional 1/2 teaspoon of cardamon (good for joint stiffness) and a dash of cayenne pepper and the egg(s).
Mix well, place in a buttered oven proof dish (be butter generous, but using no more than 1/2 stick per four servings),
now bake at 350 degrees until pudding is no longer jiggly (about 45-50 min), but is puffy (it will settle when cooler).
You can create your favorite caramel, chocolate, or chocolate caramel sauce for a topping. Send us your recipe!
We've used that applesauce, peaches, plums, and pears. And even a lot of that bread. And the pudding is oh, so good! Thanks food pantry for the comforts in my kitchen!