Last week, I bought a bunch of bolillo rolls from a Mexican bakery. I had saved 2 of the rolls to make bread pudding for a brunch that I was hosting at my house. In the heat of the summer, I didn't want to heat up the house even more, so I baked it in the toaster oven. It turned out goo-ood. No picture here, but I'm sure I will make it again really soon.
The amount of bread came out to fill 1 8x8 baking dish. So, when you are "measuring" out your bread, use enough to fill the 8x8 dish almost to the top.
Ingredients
2 Bolillo rolls (cubed) Or about half of a loaf of french bread (stale)
2 T melted butter
1/4 cup dried cranberries
1/4 cup white chocolate chips
2 c milk
1/2 cup sugar
4 eggs
1 t vanilla
1 t cinnamon
Procedure
1. Cube the bread into 1 inch cubes.
2. Drizzle the melted butter over the rolls.
3. Sprinkle the cranberries and chocolate chips over the bread.
4. Combine the rest of the ingredients and pour over the bread.
5. Bake in a toaster oven at 350 degrees for about 10-15 minutes (until the tops are a bit toasty).
6. Take the pan out, stir the pudding a bit so that the drier parts are at the bottom and will become moist.
7. Put the pan back into the oven to bake for about 12-20 minutes. If the tops are getting brown really quick, you may want to turn down the heat (below 325) so that the pudding cooks, but no more mallard reaction takes place. You can even keep it warm in the toaster oven if you aren't going to eat it right away.
The amount of bread came out to fill 1 8x8 baking dish. So, when you are "measuring" out your bread, use enough to fill the 8x8 dish almost to the top.
Ingredients
2 Bolillo rolls (cubed) Or about half of a loaf of french bread (stale)
2 T melted butter
1/4 cup dried cranberries
1/4 cup white chocolate chips
2 c milk
1/2 cup sugar
4 eggs
1 t vanilla
1 t cinnamon
Procedure
1. Cube the bread into 1 inch cubes.
2. Drizzle the melted butter over the rolls.
3. Sprinkle the cranberries and chocolate chips over the bread.
4. Combine the rest of the ingredients and pour over the bread.
5. Bake in a toaster oven at 350 degrees for about 10-15 minutes (until the tops are a bit toasty).
6. Take the pan out, stir the pudding a bit so that the drier parts are at the bottom and will become moist.
7. Put the pan back into the oven to bake for about 12-20 minutes. If the tops are getting brown really quick, you may want to turn down the heat (below 325) so that the pudding cooks, but no more mallard reaction takes place. You can even keep it warm in the toaster oven if you aren't going to eat it right away.