Making the best bread pudding

I have always been a fan of bread pudding (especially the one from Le Bouchon). Recently I learnt how to make it, and I was obsessed. Keep reading to learn my foolproof secrets on making bread pudding!

First, make sure your bread is old, mine was like 10 days old. When the bread is dry, it will absorb more custard, making it extra moist.

Then, the custard ingredients. I kept it pretty simple (keep in mind that I used this for about 3 loafs of bread): a liter of milk, 2 cups of brown sugar, a good splash of vanilla extract, a stick of melted butter, 6 eggs, 3 egg yolks, and a pinch of salt. I also added nutmeg and allspice. I really wanted the vanilla flavor to stand out, and I added a looot (maybe even 1/4 cup?). But I’m telling you, it was perfect with all that bread.

Next, I combined diced apples, dried cranberries, raisins, and the cubed bread on an ovenproof dish. I topped it with chopped butter and sugar, this melts on the oven kinda like caramel. De-li-cious.

Finally, I poured the custard evenly, making sure all the bread was moist, not soggy. I let it rest while I preheat the oven to 180°C (350°F) and cooked for about 45 minutes, or until it looks golden brown.

And that’s it! Hope you enjoy it!

Do you have other bread pudding tips or favorite recipes? Be sure to let me know on the comments!

diy: 5 minute stamps!

Stationery is so pretty and fun, but it can be really pricey. If you’re crafty, you’re gonna love this! It’s really simple and cheap, and perfect for journaling or decorating notes.

I made 4 in half an hour, on both sides of the eraser.

Materials:

  • Plastic eraser (the cheapest, the better)
  • Wood carving tools (you can use an x acto knife or cutter instead)
  • Water markers (Crayola fine tips are fine)
  • Paper
  • Pencil

Steps:

  1. Choose a design that fits on your eraser, I recommend simple shapes, especially if it’s a small one. I drew a bunch of ideas before, and filled in the shapes to picture how it would look like.
  2. Draw it with your pencil on the eraser, keep in mind that when it transfers, the shape will be mirrored.
  3. If your design is smaller than the eraser, cut it, so you can use the rest for another one.
  4. Start carving all around your shape. You want to leave the design untouched, and the rest about 3mm deep. I used the curved carving tool for the silhouette (this can be really tricky, do it slowly), and the flat for the rest, carving horizontally.
  5. Once you’re done, paint with the marker on the shape and stamp it. Fix any details you don’t like, until the stamp looks like you want it. And done!

It’s kinda hard to make a perfect shape, so don’t feel frustrated.

Note: NEVER put your fingers on the way of the blade. Keep them on the side towards you, and carve away from you, or you’ll be asking for stitches!

I used the little circle to do a pattern with different colors, and it looks like a cute washi tape, can’t wait to make a few more with other shapes!Feel free to ask any questions on the comments, and share if you make them!

Apple Pumpkin oatmeal

If you’re anything like me, you probably aren’t ready to say goodbye to pumpkin season. Luckily, this recipe doesn’t call for fresh pumpkin, just canned purée, and the flavor is really good!

I didn’t really measure each ingredient, so feel free to play with them. Also, you can spice this up with a little nutmeg and allspice, or pumpkin spice, if you have them.

Ingredients:

1/2 cup Rolled Oats, I buy this brand.

1 cup of Water

1/8 to 1/4 cup of sugar

1/2 cup of Milk

Apple, diced

Cinnamon

Nuts or almonds, I use sliced almonds.

Raisins

Dried cranberries

1/2 cup canned pumpkin purée (or blend your pumpkin for homemade)

Instructions:

  1.  Put your diced apple, water, cinnamon and sugar over medium high heat. Boil until the apple is tender, and the water has reduced.
  2. Add the rolled oats, milk, and pumpkin purée, mix well.
  3. Finally, add the dried fruit and mix. Serve warm. 🙂

Note: I normally add milk slowly while mixing, so I can decide the consistency, it may vary. Almond milk is a good replacement for this recipe.

Bon appétit!