Friday, June 06, 2008

When good muffins go bad

I cook everything with whole wheat flour. So, occasionally, if I don't listen for my oven timer, I might have baked goods that ... well ... er ... they make door stops look squishy.

Had that happen with some muffins recently. I was making them for church, WHILE getting ready for church. Never heard the buzzer buzzing. They got quite well done!

If we warmed them up and puts LOTS of butter on them, they were tolerable. Yet, even then, the kids were pretty burned out on them. What on earth would I do with all of this?

That's a gallon bag, and I also had another whole container full.

What did our ancestors do? What was the solution to day old, stale bread?

HELLO! Bread pudding!

I used to think that bread pudding sounded disgusting. That was, until I had it at Cafe Express. Life has never been the same for me since. I now crave bread pudding. I dream about it. I don't really care for raisins, and Cafe Express had the forethought to forgo these little wrinkled pests. They also slathered theirs in vanilla sauce. Even better.

So, why can't I use these rock hard muffins and make some bread pudding? Hmmm ... because I've NEVER made bread pudding, and I've never heard of it being made with muffins. I'm sure someone has - somewhere - just not me.

What do I have to lose? I can save them or trash them. It's worth a try.

I found a recipe from Whole Foods with a vanilla sauce (yes, I still fantasize about the vanilla sauce). I put my little-bit-healthier spin on it and - FREAKY YUM!

Whole Food's Bread Pudding with a Christine Twist

About 4-6 cups of broken up, rock hard pieces of muffin
4 cups plain or unsweetened soy or rice milk
1 stick butter
1 cup honey
4 eggs worth of Ener-G Egg Replacer (or just 4 eggs!)
1/2 tsp nutmeg
1 tsp cinnamon
2 tsp vanilla

1/2 c honey
1/2 c soy or rice milk
1/4 c butter
1/2 tsp vanilla

I adjusted the amounts to work with the amount of screwed up muffins I had - which were A LOT! You could half this recipe - keeping the sauce ingredient amounts the same.

Break up all of the muffin pieces into a big bowl. If you can convince one of your kids that this is a fun job, even better.

Melt the milk, butter and honey in a saucepan. Whip together the rest of the ingredients in a bowl. Pour what's in the saucepan and what's in the bowl over the torn up muffin pieces. Let it sit at least 15 minutes. STOP NIBBLING ON IT! I know you are. Don't even pretend you're not. Smells good, already, doesn't it?

Oil a casserole dish. Pour everything in. Let it cook in a 350 degree oven for 45 minutes.

To make the sauce, heat up all of the sauce ingredients in a sauce pan (if you're smart, you'll just use the same pan you used earlier). Once the bread pudding comes out, pour this yummy melted concoction over the bread pudding.

And enjoy!

Reviews for Whole Food's Bread Pudding with a Christine Twist.

Presh a Mesh: "These taste like French. Like French cake ... from French."

Andy Rooney: "It was kinda' good."

Rocky: "Unbelievable! Deliciousose!"

Mar Mar: "I think it was fabulous, and good and fantastic with my favorite recipe - it was the whole thing, and Mom and me made it. Everybody loved it."

Mac: "It was very delicious. It was soft and creamy. Mmmm. I wish I could have more of it. I thought it was kinda' weird sounding and I thought it would kinda taste kinda weird, but once I smelled it in the kitchen, I knew it was going to be good."


Anonymous said...

looks yummy. I'll give it a try. I got to your blog by googling "crunchy mom" cuz I didn't know what it was. Well, my DP is totally way way crunchy!

Like your blog. Can't wait to read.

Summer said...

Mmmmm, sounds good. I've never had bread pudding, the name alone just kind of sounds icky. But that recipe sounds good.

Shan said...

Hahaha! I DO love bread pudding but have never made it myself. I almost always have at least one batch of "What's that smell? OH! I was cooking something in there wasn't I?" overdone stuff in my house so I'll keep this in mind. I think I'm too lazy to go make something on purpose right now.

I LOVED the reviews though. That's what I meant to say after laughing. :D Cuties.

SuburbanCorrespondent said...

Bread pudding - yum!

You do know about using whole wheat pastry flour rather than the whole wheat bread flour for quickbreads like muffins, right?

Christine said...

Yes, but it's protein level is much lower, so we do everything whole wheat. It's actually great, because my kids have developed a taste for "hearty" grains and baked goods!