Okay, a few days ago, I added a post to the blog about how to use up all your extra sourdough bread. In the post, I mentioned breakfast puddings and that I intended to try a pudding with the excess sourdough fruit cobbler I'd made. Well, I made the breakfast pudding, and it's quite good. Think of the breakfast pudding as a baked french toast with fruit in it, and you'll understand what it is. In this case, the cobbler included a lot of blueberries, peaches, mango, and pineapple (frozen fruit, originally). Yes, the cobbler was good, but it was a version 1, still in its test phase. We also couldn't eat it all, and I was worried it was getting stale. So, I turned it into a breakfast pudding! New life! Plus, we had a tasty breakfast that was not the usual oatmeal. Now, we have a lot of leftover breakfast pudding, but fortunately it keeps well stashed in plastic containers for a yummy and quick breakfast another day. Do you have to make the breakfast pudding with leftover cobbler? Nope. But it is really good! If you don't have cobbler, you can use whatever sourdough bread you do have left over. You may want to increase the sugar a bit, if your bread isn't sweet. I also recommend adding fruit to the pudding. Almost any kind of fruit will do, including bananas, which actually are quite good in breakfast puddings! So, if you have sourdough that needs to be used, go for a breakfast pudding!
Sourdough Breakfast Pudding -- Makes an 8 or 9-inch pan
2 cups of low-fat milk
4 large eggs
1/4 teaspoon of salt
1/4 cup of brown sugar (use a little more if your bread isn't sweet)
4 cups of sourdough cobbler with fruit (or 3 cups of sourdough bread and a cup or so
of fruit)
1/2 teaspoon of cinnamon
Confectioners' sugar (optional)
Coat an 8 or 9-inch square pan with non-stick cooking spray. In a large bowl, combine the milk, eggs, salt, and brown sugar and whisk them well. Break the cobbler or bread into small pieces and add it to the egg mixture. Add the cinnamon (and fruit if you're not using cobbler). Pour the mixture into the prepared pan and cover the pan with plastic wrap. Refrigerate the breakfast pudding overnight or for at least 8 hours. Bake the breakfast pudding at 350 degrees for 45-60 minutes or until the top has browned a bit and the pudding is firm (not wobbly) to the touch. After baking, you can dust the top of the pudding with confectioners' sugar for a nicer appearance, but I don't bother.
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