Old-Fashioned Bread Pudding - in the Microwave!!!

I've been going through some of my cookbooks - just browsing for ideas, you know.  I've come across some recipes I didn't even know were in them!  This is one.

When the kids were much younger, and Lazarus department store was a thing, we used to go to their second-floor restaurant for the buffet lunch when we were in the mall.  It was a great place for people watching because the windows overlooked the fountain in the very center of the mall - the busiest spot.  One of our favorites there was the bread pudding - yum!  When Lazarus was bought out by Macy's, the restaurant was no more, which, for us, meant no more bread pudding!  

I tried a couple of recipes here and there, but they were, well, meh.  Not bad, but not great.  Nothing I'd want to go to the trouble of making, especially because you had to bake it in the oven for an hour.  And if something's not all that, why bother?

Well!  I was leafing through my ancient (1984) microwave cookbook that came with my very first microwave oven and spied a recipe for bread pudding!  What?!?!?!?!?  How did I never notice that?  I mean, I use that cookbook a LOT.  There are several recipes in there I use frequently!

Oh, well.  I guess I have blinders on when I'm cooking.

Anyway, it's EASY and FAST, and because it's cooked in the microwave, it doesn't burn and requires no watching.  My kind of recipe!

I've seen bread pudding listed with recipes for breakfast, which gave me pause at the time.  But then, after thinking about it a bit, bread pudding is pretty similar to french toast casserole, except the bread is in smaller pieces.

So here it is!  The original recipe assumes a 750-watt microwave oven, but I've adapted it to a 1,100-watt oven.


Quick and Easy Bread Pudding

8 oz bread, cubed (fresh, not dried or toasted)
3/4 c dark brown sugar, packed
1 1/2 t nutmeg
1/2 t salt
1/4 c raisins (optional, but they impart a deeper, more complex flavor - I prefer golden raisins)
2 c milk
1/4 c butter
2 eggs, beaten

Spread bread cubes evenly in an 8-inch, round (see NOTE below) microwave-safe dish.  Mix together brown sugar, nutmeg, and salt, then sprinkle evenly over the bread cubes, followed by the raisins.  

Measure the milk into a 1-quart microwaveable measuring cup and add the butter.  Microwave on high power for about 2 minutes, or until the butter is completely melted and the milk is warm (not hot).

Rapidly stir in the eggs with a fork and mix well, then pour over the bread cubes.

Microwave at 50% power for 10 to 11 minutes.  The center may still be slightly soft, but it will set up as the pudding cools.  Serve warm or chilled (but warm is best!).

[NOTE:  Using a ROUND dish in the microwave will allow the pudding to cook evenly, with no weird overcooked corners.]

Amazing Eggnog French Toast (A Holiday Leftover Recipe)

That Man and I like to have eggnog for Christmas and New Year's.  YUM!  But we (well, I) tend to overbuy and we end up with too much eggnog to drink before its expiration date. 

What to do?

Eggnog is mainly milk, cream, eggs, and sugar, so I use it to make french toast.  That Man says it's the best he's ever had, and that's high praise indeed, especially from someone who usually tells me a dish is "not bad" when others would say "really good" or "great."

Here it is on the griddle.

Amazing Eggnog French Toast (8 slices)

1 1/2 cups eggnog
3 eggs
1 1/2 t nutmeg
1 t vanilla
8 slices round-top bread (not what is packaged as "sandwich" bread)

Preheat griddle until a drop of water dances on it.  Whisk together the first four ingredients until foamy.  Dip each slice of bread into the eggnog mixture, covering both sides, and place on the griddle.  If there is any liquid left, pour it evenly over each slice on griddle.  They will be well soaked.  Turn slices after they have puffed up a little, are browned on the bottom, and can be easily turned with a spatula.  Cook on the other side until browned on the bottom and set.