This past weekend amidst all the studying (or perhaps because of all the studying), I realized I had somewhere close to a million food items that needed my attention. You may (or may not) recall that I left dinner at Quercy last Thursday night with half a loaf of sourdough bread. I could have eaten the whole thing in one sitting without batting an eyelash, but I didn’t want to do that. I needed to instead incorporate it into a portion-controlled meal (meal = group of foods eaten together with satisfaction potential) that still let me enjoy the bread. And what is the best possible use for day-old bread??
Bread pudding, of course!
Featured Breakfast: Leftover Banana Bread Pudding
Ingredients (and sources)
– 3 cups cubed bread, not packed (obviously, I used my sourdough from Quercy)
– 3 eggs, beaten (Eggland’s Best, of course)
– 3 cups liquid (I used 1 cup unsweetened soymilk and 2 cups water)
– 1/2 cup oat bran for a nutritional boost (I used Bob’s Red Mill)
– shakes of nutmeg and cinnamon, to taste (from cabinet)
– 3 sliced bananas, separated (I used Holiday Inn breakfast buffet bananas)
– 1/3 cup-ish raisins (I used Just Tomatoes raisins.)
About these raisins from Just Tomatoes. I couldn’t believe my eyes when I opened the package because I was unaware that raisins could be so plump and juicy. Just Tomatoes raisin on the left; SunMaid raisin on the right.
Note: You’ll notice I did not use any sweetener. I find that the bananas and the raisins make it sweet enough. If you think you need sweetener, obviously add it however you like.
- Preheat oven to 375. Grease a 9×13 baking dish.
- Spread bread cubes out in the dish.
- In a medium bowl, beat together eggs and liquid.
- Stir oat bran and spices into wet mix.
- Gently stir in two of the sliced bananas and all of the raisins.
- Pour this mixture evenly over the bread cubes in the baking dish.
- Arrange the slices of the third banana neatly over the top.
- Baked covered (you can use foil) for 20 minutes.
- Remove cover, and bake 20 minutes more until “pudding” is firm. If you like things crispy on top (like I do), broil for an additional 5 minutes.
I sliced my bread pudding into seven pieces because that’s what seemed to fit.
My serving preference:
One slice of warm bread pudding on a bed of 1/2 cup yogurt/ricotta/Pb2 with a chopped Hershey’s Kiss on top and a tsp of homemade pineapple-coconut-ginger peanut butter:
Or froyo the yogurt/ricotta/PB2 and have it on the side 🙂
I’ve been waking up every morning with visions of this dessertforbreakfast in my head, and it’s literally the only thing that has been pulling me out of bed. Well, that and the news ticker of things to do that’s also scrolling through my head.
Featured Contributions: Monday
Of course, a day would not be complete without giving credit to those whose food helped power me through. This is obviously not an exhaustive list of all I ate — just the pleasant food surprises I encountered yesterday!
Tropical fruit salad (papaya, mango, pineapple, kiwi, watermelon, honeydew) from Myrna:
Wrinkly grapes I found and co-opted for myself in the work fridge:
Baby carrots from Jessica:
Class dinner: leftover lunch chicken that Mildred and Myrna gave me at work, an entire chopped cucumber and an entire pint of tomatoes (first a whole bag of arugula, and now this!) that I picked up from the grocery store (I stress-produce-shopped yesterday, too), and manchego cheese samples from the gourmet deli
Post-photo, I mixed it all together salad-style. I don’t think I actually intended to eat the entire pint of tomatoes when I bought them, but these things happen.
Are you more likely to (1) stress-cook, (2) stress-eat, (3) stress-shop, or (4) stress-sleep?