If you’re wondering what I did with the bread crusts after I made my smoked tanigue (Spanish mackarel) and cream cheese sandwiches, let me assure you that I didn’t throw them away. I didn’t feed them to the dogs or the cats either. I baked sweet bread pudding.
And if you think that bread pudding is too plain and too ordinary, let me assure that plain and ordinary aren’t exactly in my cooking vocabulary. I stirred in half a cup of mango jam to the pudding mixture and the result is a richer pudding with a slight tartness that totally gets rid of the too-sweet sensation that most puddings impart.
Of course you can use just about any jam that you like. And, depending on what jam you use, you can even make the bread pudding look sexier. For instance, instead of mixing in the jam, try adding it after the bread and milk mixture has been poured into the ramekins. Then use a skewer or a thin knife to swirl the jam into the pudding to create a marbled look. If you’re using strawberry or blueberry jam, can you imagine how pretty the bread pudding will look?
- 2 cups cubed day-old bread or bread crusts (I recommend half-inch cubes)
- 3/4 cup milk (whole or skim, depending on your health requirements), the pour and drink kind
- 1/2 cup sweetened condensed milk
- 1/4 cup mango jam
- 2 large eggs
- butter for greasing
In a bowl, beat the eggs with the milk, condensed milk and jam. Add the bread. Mix well. Soak for at least 30 minutes.
Butter the bottom and sides of the ramekins.
Divide the bread mixture among the ramekins. Bake in a preheated 375F oven for 30 to 35 minutes or until puffed and the tops are lightly browned.
Serve the sweet bread pudding warm or chilled. It's good either way.