Bread Pudding in a Pan
Sometimes, a little too often and late at night, I get this craving for sweets that I just can't ignore, but the thought of turning on the oven to bake anything just won't do it - nevermind having to wait for something to bake! So, I did what any dessert-crazy girl would do: I reinvented bread pudding using my handy-dandy IMUSA egg pan to make a decadent and easy dessert!
4 slices of whole wheat cinnamon raisin bread, about 2 cups
(I use Pepperidge Farm - small
1/4 cup milk
1 tsp vanilla
2 tbsp fig preserves (or your favorite jam, or 1/2 mashed banana)
agave for drizzling on top
1. Spray your egg pan with cooking spray for baking - the IMUSA pan I use is non-stick but the spray will help get you that golden brown crust (available in Target and Macy's, and other retailers).
2. In a bowl, whisk together the milk, egg, vanilla and preserves. Cut the bread into cubes, about 1", and mix very well with the custard.
3. Transfer the soaked bread to the egg pan, using a spoon to pack it in densely. Cook covered for about 5 minutes, or until golden. Use a plate to flip the bread pudding and cook covered on the second side for another 5 minutes.
4. Transfer to a plate and top with chopped nuts and a lightly drizzle of agave (or the liquid from the preserves). Enjoy!