Recipe: Mother’s Day Treat Bread Pudding with Fruit

Second Life Bread Pudding and Fruit
Mother’s Day Treat Bread Pudding and Fruit

So what do you do with the leftover egg mixture after making that Mother’s Day Treat French toast?

Throw it away, you may say.  But what if I say you can easily make a dessert out of it, by adding an extra cup of milk?

You can make a delicious bread pudding out of it!  You can even save some French bread from the toast and use in it.  One effort, two different recipes, one for brunch, one for dessert.  Ultimate cooking optimization!  Gotta love it!

I’m assuming you have already made some Mother’s Day Treat (Freezable) French Toast, and have about a cup of egg mixture left.  You don’t?  No worries!  You can still make this recipe from scratch, following the instructions underlined below. (Or you can choose to make both at once, starting from the French toast recipe, and freeze it all.)  This amount should be enough for a family of 4 for a little dessert after dinner.

Mother’s Day Treat Bread Pudding with fruit

  1. Add 1 cup milk and 1 TBS melted butter into leftover egg mixture from Freezable French Toast. (You should already have about 2/3 – 1 cup left).  Alternatively, mix 2 beaten eggs, 2 cup milk, 1/4 cup sugar, and 1 TBS melted butter and cinnamon in a bowl if you are starting from scratch.
  2. Add peeled, grated and drained apple and 1/4 cup chopped dried fruit and/or raisins into the egg mixture.
  3. Break white bread into bite-size pieces and place them in a buttered 5 to 6” baking dish or individual ramekins. (Remove the crust if it’s very thick) Pour the egg mixture and let it soak completely.  Sprinkle sugar and cinnamon on top.
  4. Place the baking dish into a larger baking pan, and pour hot water into the outer pan to about half of the height of the egg mixture.  Bake in a 375-400F oven until set, and top is golden brown.  Serve warm or cold, with whipped cream or vanilla ice cream, or without.

Optional: Omit apples/raisins/dried fruit if you don’t have any.  Or use melted bitter or semi-sweet chocolate instead.

So there you have an easy dessert for Mother’s day (or Mother’s Day prep-day) too!

Happy Mother’s Day!

Recipe: Mother’s Day Treat (Freezable) French Toast

French bread soaked in egg mixture, ready to be frozen

Frozen French Toast, before...

After... Delicious French Toast!

I was going to put a post about the cold noodle salad with strawberry vinaigrette, but I need to push it back a bit.  Because…

Mother’s Day is coming.  I have a great recipe to share that allow Moms in the world to be treated well — and easy for the family.

Even moms that love to cook sometimes need a break. They get their wish come true on Mother’s day – Daddy and/or Children take her out for brunch, or even better, make a home-cooked meal!  Nice!

Here’s an easy freezable French toast trick I found in a Japanese cooking magazine. You can make a large batch this weekend, eat some and freeze the rest to have your family bring to your bedside from on Mother’s day (and beyond).

Mother’s Day Treat (Freezable) French Toast

  1. Slice French bread in 1” thick pieces.  Place all of them cut side down in a flat container.
  2. For 8 oz French bread, mix 2 eggs,  2-4 TBS sugar, 1 C milk, a little bit of vanilla essence or cinnamon, and pour it all over the bread.  Let the bread soak up the egg mixture completely (5-10 min), turning it once.
  3. For portions that will be frozen: Wrap individual portion with plastic wrap, with cut side down (if wrapping two or more together, make sure it’s wrapped side by side like on the photo, not on top of each other).  Put them on the cookie sheet with sides to avoid leakage, and freeze.
  4. For Mother’s Day, or whenever you want to have your family make this it for you: : )  Remove the plastic wrap, melt 1-2 ts butter in a skillet at low heat. Place frozen French Toasts and cook for 4-5 minutes with lid on. When it’s golden brown on the bottom, flip them, place lid again, and cook 2-3 minutes until golden brown. Serve hot with maple syrup.
  5. If they are not frozen, just cook with butter, without lid until golden brown.

We didn’t have any French bread, nor maple syrup, so made it with ciabatta, ate it as it is without syrup.  It was chewy, yet moist and delicious!

So go ahead and make some this weekend, and have the frozen version ready to go for your family to treat you to breakfast in bed later on Mother’s day.

As in this recipe, save some basic things you cooked previously, things like various sautéed vegetables, vegetable and meat mixtures etc. and give your family some written instructions.  Your sous-chef of the house (husband and children) will be able to assemble meals when you are away, busy or you need a break!  Look under “batch and fridge” or “batch and freeze” categories on my blog for ideas for food to keep on hand, and what you can do with them.  As a matter of fact, when I got pneumonia last fall, these batched items in our fridge and freezer literary saved our lives, and upgraded my husband’s status as a Kitchen Wizard. Because of that incident, when I was still in Japan about a month ago, but he was back in the US, I didn’t have to stock up food before I left as usual.  What a treat!

In case you are wondering, my husband never really cook much in the past, so if he can do it, your husband and/or children can do it too!

Talking about batching,  if you have that strawberries and radish from the last post sitting around, it may be a bit limp and jammy…  Actually they are quite good with these French Toast as a topping.  If you cannot stand the idea of radish with the French toast, just pick them out.  You won’t even notice.

So what do you do with leftover egg mix in the container?  How about making an easy dessert?

Stay tuned for the easy bread pudding recipe…  Click “ Email Subscription” on the right column, so that you won’t miss it!

The Japanese noodle salad with strawberry soy dipping sauce will be posted after that…

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Need a break from cooking from time to time – even after your Mother’s Day break?

Even moms that love to cook sometimes need a break. They get their wish come true on Mother’s day – Daddy and/or Children take her out for brunch, or even better, make a home-cooked meal!  Nice!

How many of you actually would like to have a break like that more often?

Even if your husband or child is not an avid cook – you can do it.  And it actually tastes good!

By saving some basic things you cooked previously, things like various sautéed vegetables, vegetable and meat mixtures etc. and give them some written instructions, your sous-chef of the house will be able to assemble dinner when you are away, busy or you need a break!  Look under “batch and fridge” or “batch and freeze” categories for ideas for food to keep on hand, and what you can do with them.

Here’s an easy freezable French toast trick I found in a Japanese cooking magazine. You can make extra, eat some and freeze the rest to have your family bring to your bedside from time to time.

Freezable French Toast

  1. Slice French bread in 1” thick pieces.  In a flat container with sides, place all of them cut side down.
  2. For 8 oz French bread, mix 2 eggs,  2-4 TBS sugar, 1 C milk, a little bit of vanilla essence or cinnamon, and pour it all over the bread.  Let the bread soak up the egg mixture completely (5-10 min), turning it once. 
  3. For portions that will be frozen: Wrap individual portion with plastic wrap, with cut side down (if 2 or more, make sure it’s wrapped side by side).  Put them on the cookie sheet (with side, in case of the leakage), and freeze.
  4. For when you have your family do it for you: : )  When you are ready to eat, remove the plastic wrap, melt 1-2 ts butter in a skillet at low heat. Place frozen French Toast and cook for 4-5 minutes with lid on. When it’s golden brown on the bottom, flip them, place lid again, and cook 2-3 minutes until golden brown.
  5. Serve hot with maple syrup.

We didn’t have any French bread, nor maple syrup, so made it with ciabatta, ate it as it is without syrup, and it was chewy, yet moist and delicious!

So go ahead and make some this weekend, and have the frozen version ready to go for your family to treat you to breakfast in bed later.

So what do you do with leftover egg mix in the container?  How about making an easy dessert? 

Stay tuned for the bread pudding recipe…  Click “Subscribe to ‘Secrets of a Kitchen Wizard’ by Email” above the calendar, so that you won’t miss it!