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.
Plum Bread Pudding
Makes 1 standard loaf pan: 4 big servings or 6 small ones
- 2 eggs
- 1/4 cup sugar
- 1/4tsp cinnamon
- 1/2 tsp almond extract
- Pinch of salt
- 1 1/2 cups milk
- 3 cups cubed stale bread (I used about 2/3rds of a day-old Fairway baguette)
- 1 1/2 cups sliced plums (you can use whatever fruit you like)
Preheat your oven or toaster oven to 325.
Make the custard: Beat 2 eggs in a bowl, beat in sugar, cinnamon, salt, and extract. Slowly pour in the milk while stirring.
Assemble: Put 2 cups of the bread in a loaf pan. Layer half of the sliced plums on top. Layer on the remaining bread, then the remaining plums. Pour the custard over bread and plums and sprinkle with 1tsp sugar. Bake 45 minutes.
Keeps about 5 days, refrigerated.