It’s Christmas.
I don’t know about you, but by the time Christmas comes, even I’m cooked out, and crave something simple that doesn’t require a trip to the store. Plus, I lean toward dishes that use leftovers.
Case in point is the challah I made last week. It’s kind of my specialty, but I have some challah that’s a few days’ old, so it’s passed its prime.
Never fear. One woman’s stale bread is another woman’s bread crumbs or croutons, or bread pudding, one of my favorite things to make (and eat).
You couldn’t ask for a more simple thing to make than bread pudding, plus, it’s high on the comfort food list, which may be sorely needed if you’ve had a bit too much togetherness.
My Bread Pudding is the perfect answer, especially when topped with whipped cream, or whiskey sauce, or whatever suits your fancy. Think of this recipe as a guide. Feel free to add nuts or blueberries or chopped chocolate or coconut or raisins. Whatever you want.
In the event that your leftovers have run out (or you never had any), you may eventually venture out to the store, in which case this week’s Tops ad features its “One, Two, Three Dollar Sale” may interest you. Items include things like $1 per pound for chicken leg quarters, and $2 for four avocados and $3 for a 3-lb bag of Fuji apples.
It also has Willamette Grade A jumbo eggs, $2 a dozen, and Mandarin oranges for $1 a pound, and Crane Lake wines, $3 a bottle.
Either way, know that once New Years comes, all this holiday madness will be behind us, until next year.
In the meantime, have some bread pudding, and a Christmas filled with comfort and joy.
Bread Pudding
6 eggs 3/4 cup granulated sugar 1 tsp. vanilla 4 cups half and half 4 cups prepared brioche or croissants or challah, cut into cubes Topping 1/2 tsp. cinnamon 2 Tablespoons sugar 1 Tablespoon butter Heat oven to 350 degrees. Place bread cubes in a baking dish. In a large bowl, whisk together the eggs, sugar, vanilla and half and half until well blended. Pour mixture over bread cubes.In a small bowl, combine the cinnamon and sugar. Sprinkle the mixture over the pudding. Dot with butter. Bake for an hour or until slightly browned and the custard is set. Serve with whipped cream.
This recipe sponsored by Tops Market in Weaverville and Redding.
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Click here to order a sandwich online from the Weaverville Tops Market.
Independent online journalist Doni Chamberlain founded what’s now known as anewscafe.com in 2007 with her son, Joe Domke of the Czech Republic. Prior to 2007 Chamberlain was an award-winning newspaper opinion columnist, feature and food writer recognized by the Associated Press, the California Newspaper Publishers Association and E.W. Scripps. She lives in Redding, CA.
