Tales from the Experimental Kitchen: Roll Pudding

[serinde]

Well, it isn't bread pudding because I'm using stale rolls. See.

Take ye a bunch of home-made yeast rolls, left over from Thanksgiving and yet miraculously not moldy, some of which rose past their maximum rise point and collapsed and so are rather dense (stupid quick-rise yeast). Chop them up, put in buttered casserole dish. Add some raisins which are tossed with sugar, cinnamon, ginger, and cardamom. Scald a bunch of milk, whisk in 2 eggs, pour into casserole dish, let soak for a couple songs. Bake for, oh, probably about 45 minutes at 350 degrees.

It should work.

Comments

[wednesday]

Rolls are technically a form of bread!

[caelfinn.livejournal.com]

Mmmm, sounds yummy. How did it turn out?

[syringavulgaris.livejournal.com]

Well enough; could use more spices, I think. And a slightly larger pinch of salt. But it is nice comforting splodge.

However, there is now the question of what to do with six cups of bread pudding--especially as nedlnthred is off wheat for the moment.

[caelfinn.livejournal.com]

The default in our house is take it to work. That way, we don't end up eating it all and getting fat and the people at work think we're fabulous. A win-win situation. :)

[lillilah]

Instant yeast - kept in the freezer - has worked for me without fail. I buy mine through King Arthur Flour online. You just add it in with the flour. You still need to add fairly warm water to make the dough, though.