I am horrible at making crusty, big holed bread.
Like my bread ends up with a crumb more even than this bread and crustier + harder than a brick. It’s like I have a curse, all my “artisan” breads must end up firm enough to knock someone out. Although I guess it’s probably more because I am more impatient than a 2 year old with candy. I see bread rise. I must shape it. Must.
And then it ends up like a rock -a huge, very very very sturdy rock.
So as I’ve learned these past few weeks, failure isn’t somebody telling you to stop, it is a reason to get up after you’ve scraped your knee. You get up quickly before all goes into a big floppy pile of poo. Thus, I turned this brick of a bread that I made into one of the best bread puddings I’ve ever had. Granted, this is like the 2nd bread pudding I’ve had. At least it’s better than the first.
In other news, I am sooooo sorry I have been abandoning this space! I’ve heard the challenges + complaints on other blogs by teenagers (like the famous Izy Hossack (who is like some sort of goddess, HOW DID SHE REVISE AND WRITE A COOKBOOK AND GO TO SCHOOL?!!!!!!) but it’s so different going through all this yourself instead of watching some stressed teenager write about it. 5 AP classes, research (75% of my conversations are now about TENGs and with graduate students), executive position orgainising work, and revising for more standard testing (collegeboard whyyy do you hate mee?).
The rebellious, care-free teenagers of popular culture?
Yeah no. I wish. Either my school district is super special (it’s not), or high school has started to change to MAJOR pressure for high performance, low failure rate, and in general, students who are falling asleep during class.
So please bear with me as I juggle all of this stuff and try not to fall into a hyper-depressed state (who am I kidding, I don’t even have time to think about what I’m doing, let alone being depressed). Meanwhile, you can make yourself some of this SUPERB orange and dried cherry bread pudding. It’s like breakfast, but dessert style.
Preheat the oven to 350 F.
Mix the milk/cream, vanilla, sugar, salt, and egg together.
In a baking pan, mix the bread and cherries together, then sprinkle the zest of the oranges on top. Pour over the liquid.
Bake for 45 minutes, or until golden and slightly wobbly.