We had a loaf of bread which wasn’t getting any fresher.
The week before, we had bought a loaf of chocolate and coffee bread made with egg dough. From Artisan Baker Grains de Vie in St-André-Avelin, it is made with half-sweetened black chocolate and reina michim fair trade coffee. At 5.50$ a loaf, it is not cheap, but it is a very dense bread. Toasted, with butter, it is perfect.
As you can imagine, we didn’t want to waste it.
So I had the idea of making a Quebec classic: a bread pudding.
It is simple and delicious.
- Half a loaf of bread, roughly diced
- 750 ml of milk
- 250 ml of brown sugar
- 5 eggs
- A few drops of vanilla extract
- Warm milk in a pot, then dissolve brown sugar in it;
- Distribute the bread pieces evenly in a baking dish;
- Remove milk from heat, whisk the eggs into the milk, add vanilla;
- Cover the bread with the milk mixture, make sure all bread pieces are moist;
- Add butter to taste on top of the bread;
- Bake in oven for about an hour at 350°F .
Et voilà! Traditionnaly, in Québec, bread pudding is served with maple syrup. But you can serve warm with ice cream too.