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bread pudding recipeSharing my recipe for bread pudding. This is my second attempt at this, and it’s much better, although the first one has been tested by a friend already and I’m told her family loves it. (Yay!) I added vanilla, as recommended by another friend, and the boys can’t get enough of it. I’ll try it with blueberries next time.

We’ve discovered sandwich cutters recently, and Cor has been eating star and heart shaped sandwiches since. It’s adorable how much he enjoys them, but this leaves me with a LOT of crust. So I decided to learn how to make pudding. Seems wasteful to just throw them away. I keep the crusts in Ziploc bags in the fridge until I have enough.

INGREDIENTS:

7 cups of bread
3 eggs
1.5 cups milk
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 pinches of salt

DIRECTIONS:

Preheat oven at 175°C. Beat eggs, milk, vanilla, cinnamon, nutmeg, sugar, and salt in a bowl. Pour over bread in a greased baking dish. Bake for 45 minutes. Serve warm. If you prefer, top with a scoop of vanilla ice cream.

bread pudding

blueberry muffin

Corwin is almost 4 years old now. He has been asking me to bake for him maybe once a week lately. He completely lights up whenever I do, so I say yes when I can. He helps most of the time, and it’s fun dancing together while waiting for things to finish baking.

Pinterest has been a big help with recipe gathering. I’m not particularly good in the kitchen, so the easier the recipe, the better off we all are. I got this muffin recipe there, it’s called Ultimate Muffins. Sets your expectations very high, doesn’t it? It’s good though. I like making muffins because I can make them with all sorts of ingredients. Some of the things I’ve tried with this base are cheese, oatmeal, peanut butter, cinnamon, bananas, and blueberries. It’s quick and painless, and great for school snacks.

INGREDIENTS:

2 cups all-purpose flour
1/2 cup brown sugar
1/2 teaspoon fine salt
1 tablespoon baking powder
1 cup whole milk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract

I’ve made a couple of minor tweaks with the original recipe. Buttermilk isn’t easy to find in Metro Manila, so I use whole milk instead. (I hear they have it at Salcedo Market, but it’s out of the way for us.)

DIRECTIONS:

Preheat oven to 230°C. Line muffin tin with paper liners. I prefer to coat it with a little of the melted butter.
Combine flour, sugar, salt, and baking powder in a bowl.
Beat together the milk, butter, egg, and vanilla in another.
Pour into dry ingredients and stir until combined. Don’t overmix! Divide evenly among the muffin tin cups.
Bake for 5 minutes, then reduce temperature to 200°C. Continue baking until golden brown, around another 12 minutes.

Edit: Tried it with buttermilk instead of milk. OMG, it is so. much. better. If you don’t have buttermilk, mix 1 cup of milk with 1.5 tablespoons of lemon juice, and let it stand at room temperature for 10-15 minutes before using it as recipe requires. (Include the curdled bits!)

Enjoy! ♥ 

  • Hey Lisa, i tried making the bread pudding today. It was a hit at breakfast. Thanks for sharing the recipe.

    about the buttermilk, one alternative is lemon/calamansi/white distilled vinegar (about a tbsp) to 3/4 cup of whole/full cream milk. i also recently came across powdered buttermilk at the baking section of robinsons supermarket. haven’t tried it yet though.ReplyCancel

    • Lisa

      Yay!! Good to hear! I tried it again tonight. Added vanilla.

      Thanks! Will try that one. 🙂ReplyCancel