I have a confession to make. I'm frugal (Mr. valleywriter calls it "cheap"). I like saving money and getting things on sale. This often leads to me buying more food than we can use in a week or in much larger packages than 2 people can finish - so a lot goes into the freezer or has to be used creatively. With Thanksgiving on the way, I knew I needed to clear some room out of both the fridge and the freezer, so I went hunting for treasures tonight.
I found some leftover hot dog and hamburger rolls, some craisins, a half-eaten pint of vanilla ice cream in danger of getting frost bite if it hung around much longer and some vanilla soy milk that was on day 9 of it's 10-day shelf life. What can you do with frozen rolls, craisins, ice cream & soy milk? Well, add a few other things in and you can make a fantastic bread pudding!
Cranberry Chocolate Bread Pudding
1/4 cup craisins
3 Tbsp. brandy
1 1/2 c. light vanilla soy milk
1/4 c. sugar
1 egg yolk
1 tsp. vanilla extract
2 1/2 c. white bread, cubed (this is what 2 hot dog rolls and 1 hamburger roll works out to)
2 1/2 oz. dark chocolate, chopped
In a small bowl, combine craisins and brandy and set aside to let craisins plump.
In a saucepan, combine soy milk and sugar. Stir over medium heat until sugar dissolves.
In a small mixing bowl, whisk together egg and egg yolk until creamy. Slowly stir in hot soy milk & sugar mixture, whisking constantly. Whisk in vanilla extract. Add bread cubes and toss together. Let sit for 15 minutes.
While that's sitting, start preheating your oven to 350 degrees. Grease 4 6-ounce custard cups and place them in a 9x13 baking dish. Start boiling a kettle of water.
Once the 15 minutes are up, mix the craisins & brandy into the bread mixture. Pour into custard cups. Sprinkle each cup with 1/4 of the chopped up chocolate and use a knife to carefully push some of the chocolate into the custard.
Put the baking dish (with the custard cups) in the oven. Fill the baking dish with boiling water until water comes about 1/2 way up the sides of the custard cups.
Bake for 35 minutes. Serve warm with a scoop of vanilla ice cream.
This recipe was delicious and even my husband didn't suspect there was soy milk in it! (He has an aversion to such things.)