Maple and Cinnamon Bread Pudding

A balanced meal is a pudding in one hand and a spoon in the other…

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I don’t really have a sweet tooth, but one can’t help cravings that arise from time to time! Knowing there was more bread to rescue from going to waste in my pantry, this time round I thought, why not make something sweet.

I looked through my pantry and happened to find a bottle of maple syrup untouched and an abundance of cinnamon sticks. I didn’t have to think twice of which way my pudding was going.

This pudding is best served cold, but can also be enjoyed warm. If you are anything like me I am sure you will give it a good drizzle of maple syrup before you devour it.


Ingredients:  8   Cooking time: 45 minutes
Serves: 4
  • 8 slices of bread (whatever you have)
  • Five cups of skim milk
  • Two eggs
  • Two cinnamon sticks
  • Four tablespoons of maple syrup
  • Two handfuls of dry fruits (almond, raisins, cashewnuts)
  • 1.5 tablespoons of palm sugar
  • One teaspoon of cinnamon powder

Pre -heat the oven to a 180 degrees celsius, layer your bread slices on the baking tray and toast until lightly brown.

In a saucepan add the milk and cinnamon sticks, bring it to a boil. Now add the maple syrup, dry fuits and palm sugar. Let the milk simmer for about five to seven minutes. Once its slightly reduced turn the flame off, crack in the two eggs and whisk the milk and eggs mix rapidly to ensure the eggs don’t scramble.

To assemble cut the bread slices into half and layer them in the baking dish. Pour the milk concoction on top. Make sure all the slices are covered with the milk and there is enough liquid so the bread does not dry out. Sprinkle the cinnamon powder on top before baking the pudding.

Place the baking dish in the oven and bake the pudding for 20 to 25 minutes. Your pudding is now ready!

If you are serving it warm let it rest for 10 minutes before you serve it. If you are serving it cold, let it cool before refrigerating it for four to five hours. Serve it cold with a drizzle of warm maple syrup.

 Pudding Serve

Mushroom, Leek and Three Cheese Savoury Pudding

All good things in life are either free or fattening…

I have not met one person till date that does not have leftover bread and they don’t know what to do with it. Particularly in my case where my husband loves bread, we barely get through one loaf and there is another one waiting to be eaten in the pantry.

As a child one of the virtues my parents instilled in me was to never waste anything, food particularly. This virtue has developed my experimental cooking style, I always try and find ways to use everything in my pantry and fridge. Thankfully my husband loves his food as much as I do and is willing to sample my cooking experiments, which most times are successfully and every other time fail.

This recipe is an ode to leftover bread, cheese and veggies in your kitchen. All these handy ingredients will be transformed into a lip smackingly delicious savoury bread pudding. Quick to make and delicious to eat! I would like to add though that this recipe isn’t for the faint hearted. If you love your bread, cream and cheese then this is one tasty treat for you to consider making!

Ingredients: 13    Cooking time: 40 minutes
Serves: 4
  • Four Multigrain bread buns (or any other buns/rolls you have)
  • 100 gms of grated Gruyere cheese
  • 60 gms of  grated Parmesan cheese
  • 75 gms of grated Swiss chesse
  • 300 ml of light cooking cream
  • Two eggs
  • One cup sliced onion
  • Two pods of garlic minced
  • One cup chopped leek
  • One cup sliced mushroom
  • One tea spoon of rosemary leaves
  • Five tablespoons of olive oil
  • Salt to taste

Cut the buns into half and toast them in the oven at about 180 degrees for about five to seven minutes until light brown. Now assemble them in a baking dish greased with some olive oil. If you are using bread slices you will need about 12 slices, three slices for one bun.

In a pan add two tablespoons of olive oil and saute the sliced onion and minced garlic, until caramelised. Add the onion mix to a separate bowl and keep aside. Similarly saute the leek and mushrooms separately with one tablespoon of olive oil each.

To make the sauce in the pan you sauteed the vegetables add 300 ml of cream and stir it, followed by adding all the cheeses and the rosemary. Stir the sauce until the cheese melts, taste the sauce to see if you need to add more salt. Once all the cheese has melted crack the two eggs in the sauce and rapidly whisk it to prevent the eggs from cooking and turn the gas off.

To assemble, pour the sauce on the bread in the baking dish and top it with onion, leek and mushroom.

Bake the pudding in the oven for 25 minutes at 180 degrees. Let the pudding rest for five to seven minutes before you dig into it. I served the pudding with a simple kale, toasted almonds and chia seeds salad with a honey mustard dressing. 

There it is! A modern savoury  twist on the classic bread pudding. Hopefully with this LSD recipe no more bread will ever be wasted again.

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