Everyone who is directly or indirectly in the food space has a huge responsibility – to prevent food wastage. This becomes even more important in the area of healthy baking where a new recipe often takes a long time to get perfected. And along the way there are trials and experiments that don’t quite turn out how we want.
Should we simply bin the results? No. It might need some research and thinking through – but a disaster in healthy baking need not result in throwing away the bake. Like this Whole-wheat Semolina Bread Pudding sweetened with organic cane sugar.
My bread was baked but I wasn’t happy with it’s texture. And so I decided to use it in what has historically been called ‘The Poor Man’s Pudding’ and is made with stale bread that one couldn’t afford to throw away.
It’s humble origins, rustic look and delicious taste make it a hit with friends and family alike. And very easy to make in a jiffy!
Wholewheat – Semolina Bread Pudding
2 free-range eggs
2 cups milk
1 tbsp softened butter
3/4 cup organic cane sugar
7 slices of homemade wholewheat semolina bread, cut into small pieces. You can use any healthy bread that you have.
1/2 tsp vanilla extract
Chopped almonds ( you can use raisins/cranberries/any other nuts too if you want)
Method – Cut the bread into small pieces and put them into a baking dish. Heat the milk on the stove, add the cane sugar and stir it in. Add the extract. Switch off the stove and allow this to cool off well. Then beat the eggs and add it to this cooled off mix. Whisk well. Pour it over the layers of bread slices and top it with chopped almonds. Leave it for the bread to soak the liquid, for 30-45 minutes. Bake in a preheated oven for 25-30 minutes until the custard sets inside, at 170 degrees C.