There’s something incredibly comforting about bread pudding. Its richness, its simple ingredients, and the way it transforms leftover bread into something utterly delicious is just magical. But have you ever tried cold bread pudding? Yes, you heard it right – cold bread pudding! It might sound strange, but trust me, it’s just as delicious, if not more so, than its warm counterpart. This recipe is a game-changer. It’s easy, it’s quick, and it’s perfect for those hot summer days when you need a sweet treat but don’t want to turn on your oven. I love this recipe because it takes a classic dessert and gives it a refreshing twist. The cold temperature of the pudding paired with the sweetness of the sugar and the richness of the butter creates a dessert that’s both comforting and refreshing – a combo that’s hard to beat! Plus, it’s a great way to use up leftover biscuits.
Ingredients
- cold biscuits (crumbled)
- sweet milk (for soaking)
- 1 Tbsp. butter (cut into pieces)
- 4 eggs, beaten
- 2 cups sugar
Baking Instructions
- One mixing bowl of crumbled up cold biscuits soaked in sweet milk. Add butter, sugar and eggs. Spray your pan with Pam, pour in mixture. Bake at 375° until done. About 1 hour.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Chronicles of My Cold Bread Pudding Concoction
Hello there, my fellow foodie friends! Today, I’m here to regale you with the tale of my latest culinary escapade. What’s on the menu this time, you ask? Well, I decided to try my hand at making Cold Bread Pudding, and oh boy, was it a ride!
The Chilly Beginnings
You know how sometimes you get those cravings that are so bizarre, they can only be the result of late-night TV binges? Well, my friends, that’s exactly how I came to be standing in my kitchen, staring down a pile of cold, crumbled biscuits. Cold biscuits, you ask? Yes, you read that right. Cold, stale, forgotten biscuits from yesterday’s breakfast. And what was I going to do with these chilly remnants of a breakfast past? Make bread pudding, of course! It was time to turn these cold, hard rejects into a soft, sweet, and buttery delight.
The Sweet Milk Soak
The first step was to drown these biscuit bits in sweet milk. Yes, sweet milk! Now, I’m not talking about sugar-infused milk here. No, no, sweet milk is just another name for whole milk. So, I dumped my biscuit crumbs into a mixing bowl and drenched them in the milky goodness. Now, this isn’t some form of biscuit torture, it’s just softening them up for the goodness to come.
The Butter, Sugar, and Egg Extravaganza
Next was the fun part (and by fun, I mean the part where I got to make a mess). I added in a tablespoon of butter, cut into tiny pieces because everything is cuter in mini. Then came the sugar, a whopping 2 cups of it. If you’re thinking, “wow, that’s a lot of sugar,” you’re absolutely right. But hey, no one ever said bread pudding was a health food. Lastly, I added four beaten eggs, because, well, why not? The more the merrier, right?
The Magic of Pam
Now, let’s talk about Pam. Not your neighbor Pam, I’m talking about the can of non-stick magic that saves us from hours of scrubbing burnt-on food. I generously sprayed my pan with it, because nothing ruins a dessert faster than having it stick to the pan like glue. Once my pan was suitably Pam-ed up, I poured in my mixture and popped it into the oven.
The Baking Game
The final step was to bake this concoction at 375° for about an hour. And I’ll tell you, that was the longest hour of my life. The whole house filled with the sweet aroma of the pudding, making me feel like I was trapped in a bakery. Finally, after what felt like an eternity, my cold bread pudding was done.
The Final Verdict
So, how did my bread pudding turn out, you wonder? Well, let’s just say that if someone offered me a lifetime supply of cold biscuits, I’d take it without a second thought. The pudding was soft, sweet, and oh so buttery. It was a perfect sweet ending to an otherwise ordinary day.
Well, that’s my tale of cold bread pudding. It was a journey filled with sweet milk, butter, and sugar, and I’d do it all over again in a heartbeat. Until next time, my foodie friends, keep cooking and keep experimenting. You never know what delicious surprises you might uncover!
