Thursday, April 21, 2016

DRIVE BY RECIPE: EASY Bread and Butter Pudding with a little caramel, aka, I was home, I was hungry

I had bread, I had eggs..  that sounds like breakfast to me  The fun of breakfast when you're faced with bread and eggs is the combination that you use.  Anyone can make toast and throw an egg on it.  Not me, not today, sweetie, not today. 

On this particular day I thought to myself, "self...I need a good old fashioned british food... some bread and butter pudding". 



I mixed up 3 of my backyard eggs, some milk, a little salt and a small palmful of sugar. I add milk till it measures about 1 3/4 cup liquid.  Mine is screaming yellow because of my chickens' yolks are that color.  They are happy birds.

Then cut up some ciabatta slices, buttered the slices, sprinkle the smallest amount of sugar on the bread, slice it into little squares and toss it all in a dish.

Pour the eggy mixture over the bread and turned the oven on to 375.

Mmmmm, eggy gooey goodness. Press the bread down so it will  soak up the yummyness. I also was sure to let some of the pointy bits stick above so they'd get crispy and crunchy.

While the oven heats and the bread soaks, I read a little of my book...with company, it's weird to be me sometimes
375 degrees and 45 minutes later !!DING!! Lookie what I found in the (toaster)oven waiting for me *joy*

I will admit, sometimes my food tries very very hard for me and this is absolutely one of those times.  LOOK!  IT's a mountain!  oh I love the puffiness when it comes out of the oven.

Pouring a little caramel sauce on while it's puffy and hot... the more in my bowl.

I'm pretending this is my serving serving size but we all know I'm going to eat it all... well, I'm sharing a bit with teenageson but then, the rest is all me.

I poured a river of thick and sticky warm caramel down over for it to settle into the hills and valleys of my breakfast. It's warm and crisp and soft and thick and sticky and sweet and salty. As good as you think it is - it's better.  I officially don't care what happens for the rest of the day.


There are no measurements here because this is a process not a recipe, quantity doesn't matter here, it's how you do what you do.

Put some sugar, maybe 3/4 cup? in a saucepan, I put a couple of tablespoons of water to moisten it and get it started and put it on high heat.  
NO stirring, swirling is fine. 
Swirl until it's the color you like then let it go one more second, take it off heat and pour in heavy cream until it's the color you like.  It WILL boil up so use a BIGGER pan than the size you think you need.  
Boil a minute or so then add more cream if it needs it, add a little salt and a little vanilla. 

There you go, it'll thicken a bit when it sits.  I like it pourable when it's cold so I added a little extra cream, oh yes I did.

Oh look at my lovely!


There you have it, breakfast :D  


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