The best Breakfast Bread Pudding Recipe

Breakfast Bread Pudding

You can even make a breakfast pudding. This one is great for the holidays or when you are expecting company for breakfast. It is prepared the night before and is ready to pop into the oven the next morning. While it’s cooking, you can go about doing other things. Breakfast practically makes itself!


  • 16 slices of white bread
  • 340g (12 oz)  of cream cheese, cubed
  • 12 Eggs
  • 500ml (17 fl oz) of milk
  • 80 ml (2.7 fl oz) maple syrup
  • pinch of salt
  • 2 ½ tablespoons of cinnamon
  • 3/4 cups of sugar
  • 2 tablespoons of vanilla
  • sugar to sprinkle over the top

Recept za puding od hleba - Hrana, piće, priče


  1. Cut crusts from the bread slices and discard.
  2. Then cut bread into cubes.
  3. Toss bread cubes lightly with the cream cheese cubes.
  4. Grease a baking pan.
  5. Use a large mixing bowl to beat the eggs.
  6. Add the milk, syrup, salt, cinnamon, sugar and vanilla, and mix well. Pour this over the bread mixture.
  7. Cover and refrigerate for at least 8 hours or overnight.
  8. Take out of the refrigerator 30 minutes prior to baking.
  9. Bake uncovered at 190 degrees C for 40 to 45 minutes.
  10. Insert a knife in the center to check for doneness.
  11. If it comes out clean, the pudding is done.
  12. Let it stand for 5 minutes before serving.
  13. This makes 16 delicious servings.

Making bread over the campfire

Why does food taste so much better when cooked – and savored
– outside? The American part of my soul loves camping, for the outdoors, the beauty
of nature, the escape from civilization. But also because of the food.

Camping is one of the rare times I indulge in bacon…
French toast and fried egg…

Somehow when camping, life becomes
simple again. Life slows down. For a couple of days, life becomes about
sleeping, eating, enjoying and savoring the moment, absorbing the surroundings,
being in touch with nature. The basics of life, really. The things that make
you feel grounded, and tend to get diminished by the rat race of 21st
century life. Perhaps it is because we are (willingly) forced into this contemplative state
that our senses are enhanced and we can enjoy the food, the process of cooking
and enjoying it, so much more, it seems.

These are the things I was so excited
to share with Pablo on this camping trip to the SequoiaNational Forest,
and he had a wonderful time, though it is the natural state of a toddler:
being in the moment, absorbing the surroundings, his life being about sleeping,
eating and enjoying. Is this what the essence of childhood is?  I suppose it
makes sense he was a natural at camping then… He was probably thinking of me all
frantic to get organized and packed and in
a hurry to go slow down
in the woods, thinking to himself, “Of course that’s
what life is about.” We have so much to learn from our children. We are forced to outgrow this state, to then grow to seek
and rediscover it. Life is all about cycles, isn’t it?

This longing to “get back to the basics”, to the
simplicities of life, must explain why I was so excited when our dear friend D
mentioned she and her ex-husband used to make
bread while camping. Making bread. Just
saying it makes me feel grounded. Over the campfire!  The pioneers from the Lewis & Clark expedition come to mind. I feel the
dough in my fingers. I smell the smoke and heat from the fire.

has a way of connecting and reconnecting people, and it’s exactly what it did
here. D contacted her estranged ex-husband to obtain the bread recipe, and they
were able to reminisce about the good memories around that bread and find
closure in acknowledging these happy times together. I love how food touches
our lives this way, as a symbol, as a token, as the companion to the ups and
downs of life. When Pablo gets a bit older, I will love telling him that story,
it’ll make the bread taste that much better. That’s one part of the education of
taste: to us, that bread will always have a tinge of healing and joy in its
flavor. Recipes get passed from lives to lives, like happy ghosts
of nostalgia, carrying our journeys, spreading them like ashes, feeding the soil for new growth.

For a simple and nutritional lunch open-faced sandwich
(called “tartine” in French), I used a wonderful Tomato Jam made last week, some
mozzarella and avocado…

Even if you don’t go camping, you can make this bread over a
fire on the beach, or on the barbecue at the park! It tastes like a scrumptious
American biscuit, and a bite out of it might just make you feel like the pioneers
who helped build this country – à propos for a July 4th!

Tomato, mozzarella & avocado tartine, on Bannock
camp-cooked bread

Bread recipe from Bradford Angier

Age: 12 months and up – because the tomato jam contains
honey, mostly. Note that the kids can help mix the dough with the water in the
plastic bag, always fun and sensory! It’s a balanced lunch sandwich with
vegetables (tomatoes, onions), starch (bread), dairy and protein (mozzarella),
and good fats (avocado)!

Makes 4 servings

2 cups of organic flour

2 tsp of double action baking powder

½ tsp of salt

6 tbsp of butter

4 tbsp of dry milk

Water, as necessary to obtain desired consistency

At home, mix in bowl the flour, baking powder and salt. Cut
up the softened butter and mix it in with the dry ingredients – the easiest for
me was to do this with my hands, until you get a coarse meal. Then add the dry
milk.  Pour the mix in a plastic bag.

In camp, stir mix lightly, and add water, a little bit at a
time, to obtain a dough that’s not too liquid. Put in a greased pan, cover with
foil and cook over campfire over low to moderate heat. It took ours about 1
hour.  Check it often, turn it over when
the bottom part is golden brown. Either eat right away, or if you intend to
keep it for the next day, store it in a plastic bag.


Fresh mozzarella

Salt & pepper to taste

Melt the mozzarella in a pan. Spread some avocado on the
bread, add some tomato jam, and pour the mozzarella on top. You can add some
more tomato jam if you’d like. Enjoy!

PS: Just added “Bread” to the food sign list, check it out!

Cornflour bread rolls recipe

After baking some pretty good pretzel rolls the other day, I am on a roll and decided to bake some more bread, I am also thinking of completely quitting buying bread and only baking it at home… I think home baked bread turn out much better, than most bread you buy in supermarkets, is cheaper and with a bit of organization and possibly by deciding to buy a stand mixer, can be fitted in our everyday busy schedule.

So here is what I did.


  • 2 cups of unbleached flour
  • 1 cup of cornflower
  • 1 tablespoon of dry yeast
  • 1 and 1/2 cup of warm water
  • salt
  • sugar


  1. In the morning I mixed the yeast with a cup of warm water and a pinch of sugar. Placed the rest of the dry ingredients in a bowl and created a well in the middle. I let the yeast rest for a couple of minutes and then poured everything in the well. With a fork I mixed the water with the flour and then I started kneading the dough by hand adding the rest of the water. When the dough was well mixed, elastic and not sticky, I put a lid on the bowl and went to work. I got back in the evening and my bread was ready to bake. I turned on the oven at 450F and place my pizza stone on the middle rack to warm up. I divided the dough in 8 small rolls, the size of a small orange, shaped them in sort of an oval shape and cut a slit lengthwise and let the rolls rest covered while the oven warmed up. When the oven was at the right temperature, I got the stone out, put my rolls on the stone and put everything back in the oven to cook for about 20 minutes or until ready. Great fragrant rolls to go with your dinner!
  2. What do you think should I buy a stand mixer and vow never to buy bread again?

Turnip and bread soup recipe

After thinking about it for a while, I finally got around to make turnip soup. I was looking for a turnip soup and digging around the web I discovered that there is a typical turnip and bread soup from Piedmont, one of the Northern regions of Italy, located in the west by the Alps. I found it immediately very interesting and decided I should try it at the first occasion. And so I did. It is a very rustic, filling and satisfying dish, perfect for the winter. Also it is pretty cheap!


  • 1 lb turnips
  • broth
  • 2 oz bacon
  • 5 slices of bread
  • grated cheese (parmigiano, pecorino, cheddar…)
  • rosemary
  • pepper


  1. Here is what you do. First chop bacon up and put it in an hot pot. Add 2 or 3 cloves of garlic, crushed not minced and a bit of rosemary. Let it cook for a while and drain the excess fat. After the bacon has rendered all of its fat, add the turnips diced. Cook a couple of minutes, so that the turnips can absorb the flavors from the bacon and then cover with broth. Let it cook for as long as you want but at least half an hour to 45 minutes (I cooked it for about 2 hours) and then mash the turnips up coarsely. At this point take a deep oven dish and line it with slices of toasted bread. Cover the bread with part of the soup and freshly grated cheese (I used a mix of parmigiano, pecorino and cheddar), then cover with some more bread, the rest of the soup, more grated cheese and a sprinkle of ground pepper. Put everything in the oven at 375F for about 30 min using the broiling function for the last 10 minutes or so to get a nice golden crust. Serve up with some more pepper and olive oil.
  2. Awesome winter soup, who knew that turnips could be so filling?

Olive bread recipe

Since today I am talking about olives, I will catch up on a post I meant to write a while ago on olive bread. I baked this bread a couple of weeks ago and was very very happy with the result… BF and I ate a whole loaf of about 1lb in less than one evening….I swear it wasn’t our fault! it was just that the evil bread kept temping us with it aroma, the lightness and olivy goodness: we really couldn’t help ourselves!


  • 2 cups flour
  • 1/4 to 3/4 cups of pitted black and green olives
  • 1 – 1 and 1/4 cup water
  • 1 table spoon yeast
  • sugar
  • salt


  1. I did this bread with the usual knead before work – bake before dinner method (not really sure it is a proper method, but I like to think it is). First I dissolved a spoon of dry yeast in a cup of warm and added a bit of sugar (to facilitate yeast activation) and then poured 2 cups of white flour in a bowl with a pinch of salt. I added the water with the dissolved yeast to the flour and I started mixing the two using a fork and then by hand. I added about another 1/4 cup of warm water and got a pretty smooth, elastic and light dough. I then put a lid on my bowl and went to work.
  2. When I got back home my dough had more than doubled. I punched it down and added olives to the dough, I add about a 3/4 cup of olives which is kind of a lot, you can add however many you like. I kneaded the dough again until the olives where evenly distributed in the dough, adding a bit of flour to absorb some of the liquids that are often attached to olives (i.e., brine or oil) and then formed the dough in one biggish loaf, but you can also make 5-8 rolls or 2-3 smaller loafs, whatever you like best. I turned on the oven at 450F and placed my pizza stone in to warm up with the oven. When the oven got up to the right temperature, I put my loaf on the stone and cooked for about 30-40 minutes.
  3. My very scientific method to decide if the bread is ready or not is to wait until I smell the fragrant smell of freshly baked bread, give it another couple of minutes and then check on the crust. The crust should be golden and crusty and often there will be some cracks in the crust.
  4. Bake before friend arrive and serve with sliced charcuterie and you will have an appetizer people will talk about for months!.