1045. Instant Bread Pudding

My connotation with bread pudding strangely comes from Jane Eyre. I say strangely, because long before I read and loved the book, bread pudding was a childhood treat to us. Stale bread would be broken up in a mug while the milk heats in a saucepan. Once steaming and near-boiling, the milk would be poured over the stale bread, and sweetened with a couple of teaspoons of sugar.It was the best treat ever to the innocence of a child.
Now, it just may be the most comforting thing ever. I used stale croissants and a microwave, but the principle is much the same. Additional flavorings are endless: chocolate chips, dessicated coconut, peanut butter, fresh or dried fruit, cinnamon... I have categorized this recipe under breakfast, but we all know some of the best breakfasts are at night.

Ingredients: serves 1

1 stale croissant (or bread)
2 tsp sugar (to taste)
1 mug of milk

Method:

Break up the croissant or bread straight into your mug and sprinkle with sugar.
If using a microwave. pour the milk into the mug and heat altogether for about a minute and a half. If you want it more loose, add a bit more milk.
If using stovetop method, heat the milk until just before boiling and pour the hot milk over the mug of croissant or bread. Let sit for two or three minutes to absorb before you decide if you need to add more milk or not.
Consume while still hot.

صحة و عافية