Plum Bread Pudding
It’s September! WTF, right? Summer is almost over and everyone’s heading back to school, picking up more work, just plain buckling down. I’m pretty much out of cooking time myself, but those CSA shares keep on coming. This is a quick breakfast or dessert to use some of our perfectly ripe plums, golden eggs, and a dried-out Fairway baguette. Though the recipe is sized for a loaf pan and about 4 generous servings, but you can also make it bigger or divide the ingredients into individual cups. For a 9×13″ pudding, double the recipe and bake 1 hour. For 6 small cups, use the same amounts but reduce the cooking time to 15 or 20 minutes. You can make this ahead of time and serve it cold or at room temperature, or dig into it straight out of the oven. It’s easy, cheap, between-seasons seasonal cooking. Make this in honor of your frugal grandma.
-Moriah Continue reading
