BREAD PUD

BASED ON BINGING WITH BABISH’S RECIPE FOR FRENCH TOAST CASSEROLE

DISCLAIMER: I bought a bunch of bread for the Darts and Crafts this week and I phoned that shit in like crazy so I know I have to make this recipe good. Bread Pud is a surefire way to unload a whole heap of stale bread in case

HOW TO:

Step one: First, you’re going to want to cut up your bread into little baby bite-sized bits. If your bread is fresh, then put it in the oven while you preheat it to 180. Just long enough so the bread is a bit crusty and isn’t gonna turn to soup when faced with moisture. If you’re like me you’re going to want to give up and just eat the stale bread cubes for pudding, but you HAVE to resist that urge. Better things are coming for you and your beautiful bread babies. TRUST ME BRO I BELIEVE IN YOU.

Step Two: Next you have to get your baking dish ready. Get a rectangular ovenproof thing and butter it up like your parents before asking for money. Then chuck in your bread cubes and get started on the custard.

Step Three: The custard is really where you can play with the dish a bit. I read a bunch of recipes for Bread Pud online and the custards all vary. You can add whatever you want, but a good base is 1 ½ cups of milk/cream, two to five eggs (I know that’s a shitload, cry about it (the amount of eggs you use will lend itself to how cohesive your final dish will be, so if you wanna go for just two that’s fine but maybe serve with bowls and spoons instead of plates and forks(that’s an exaggeration but the texture will be affected))), 3-4 tablespoons of sugar (brown or white depending on your sexual preference) and vanilla something. Some welcome add-ons include freshly grated nutmeg, cinnamon, orange/ lemon zest and a little splash of a brownish booze (or if you’re more stoner than alcoholic, chuck in a gram, who cares). Pour ya badass custard over the cubes and give it a big

Before we throw this baby in the cooker, we need to top it. Throw together a nice little mixture of 4 tbsp melted butter, 3 tbsp brown sugar and a tsp of cinnamon, then drizzle it over top of the dish. This along with a few scattered scoops of white sugar will give you a crunchy layer on your meal, along with an extra flavour boost (which is good).

And finally, chuck it in the uhv (oven) for 30-45 minutes or until it looks about done. There’s basically no chance of it going dry so you can probably leave it in for a while and get some nice brownage on the top.