I know I've said it before but I'll say it again ... I LOVE bread pudding! It is just about the most comforting food you could ever eat and after the week we've had, a little comfort eating is definitely required.
Oscar came home from daycare last Monday with a fever and by the next day was just downright miserable and refusing to eat or drink. By Thursday he was diagnosed with tonsilitis. By Friday he was covered in a rash which is either rubella or roseola. Being sick at any time sucks but when you're not even 2 and can't tell anyone what hurts or what you need to feel better must be just horrible. While he is on the mend now we still have a week of quarantine at home missing out on all the fun stuff like swimming, daycare, music and playgroup that we normally go to.
The remedy? Bread pudding for breakfast!
While I love bread pudding I don't love bourbon and wanted to make it child-friendly in any case. I pretty much completely changed Dorie's recipe but I was inspired by it. A big thanks to Sharon of Simply Southern for choosing it this week.
For my Maple and Fruitbread Pudding I used the following ingredients but followed Dorie's method of preparation and baking.
250g fruit bread (mine was homemade and packed with dried fruit and mixed spice)
3 cups reduced fat milk
1/3 cup brown sugar
1/4 cup maple syrup
1 ts cinnamon
1 ts vanilla extract
The taste test ...
The youngest and sickest taste tester gave this a big "yum yum!" I have to agree. Absolutely delicious. A little sweet for everyday but perfect for a special breakfast or dessert.
For the real deal aka Bourbon Bread Pudding make sure you visit Sharon of Simply Southern.