Not wanting to throw out the whole wheat bread or simply eat it out of obligation, I decided to try and resurrect it by making a bread pudding. Typically bread puddings are made from stale French or Italian loaf breads, or at least some type of white bread, not wheat bread. But I figured it was worth a try. Admittedly, I wouldn't make this bread pudding on a regular basis, but it actually was quite tasty and is the perfect back up recipe for bread gone awry!
Bread Pudding (whole wheat)
Whole wheat bread (stale or dry and cubed); I used 4 decently thick pieces for 2 ramekins of bread pudding
2 eggs
1/4 cup milk
1 tsp vanilla
1 tsp ground cinnamon
1/2 cup brown sugar
3 T butter
In a medium bowl, whisk together 1 of the eggs, the milk, vanilla and cinnamon. Add the bread cubes, toss gently, and allow to sit about 5-10 minutes to soak up the liquid. Meanwhile, grease 2 medium ramekins with cooking spray and preheat oven to 350 deg F.
Divide the bread mixture into each ramekin and place in preheated oven, spaced evenly apart. Meanwhile, in a small saucepan over LOW heat (you don't want to scramble the egg) whisk continuously the other egg, the brown sugar and butter until a sauce forms.
Remove the ramekins from the oven just long enough to drizzle the brown sugar mixture evenly over each and return to the oven. Bake another 10 minutes, or until the sauce starts to bubble and caramelize.
If you want to prepare additional ramekins, just increase the ingredients proportionally.
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