It’s been a little while since my last post. My uni classes have started again and this semester along with the two classes I also signed up for a photo class, apparently it’s harder than it looks to take mouthwatering pictures of food.
So I have been playing with depth of field.
And shutter speeds.
And then I needed to make something tasty to reward myself for the hard work. Something a little sweet and a little healthy with the leftover cinnamon buns I had in the freezer. This bread pudding is sweet and tart and just plain yummy even though I’m not typically a fan.
Bread Pudding
- 1-2 leftover cinnamon buns
- 4 eggs
- ½ Cup milk
- Handful of cranberries
- 1 banana chopped
- Handful of chocolate chips
Chop up the cinnamon buns and whisk the egg and milk together and blend with the buns in a bowl. Add in the cranberries, chopped banana and chocolate chips. Mix and then place into ramekins and bake at 350 for about 20 minutes or until a toothpick comes out clean. Sprinkle with icing sugar and enjoy (good right out of the oven or even cold the next day).
It’s the cinnamon buns that make this bread pudding really amazing (and the lack of raisins for me, because I don’t like them much). I love that tart kick in between the sweet buns and chocolate chips. Yummy and decadent and even a little healthy.
But the best is that little bite of tart cranberry, sometimes I add some fresh ones on the side just to add an extra bit of tart.
