Can I be totally honest with you guys? My desire to undertake new and/or daunting recipes in the kitchen has been small lately. I don’t know if it’s lack of time, or lack of energy when I do have the time, or something else, but I’ve only been willing to stick to recipes I know or things that I know won’t take more than 45 minutes to make.
My motivation has been coming in random spurts, however. It usually happens when my sister and I (we live together), end up having a surplus of some random ingredient, or something is sitting in the fridge or cupboard that threatens to expire soon. You know me and how I hate to waste anything. I’ll either eat it someway or another.
But what about 1 random ingredient, that isn’t very appetizing to eat alone but is perfectly useful not to throw away? When our mom was visiting, she stocked up on croissants at the Dupont Farmer’s Market on Sundays, but left us way too many of them when she went back to Orlando. We ended up with 1 plain croissant after all the almond and chocolate ones were finished. I’m not much of a plain croissant kind of gal, though, and by the time I realized it had been sitting in a tupperware on our counter for awhile, it was going stale.
But when I think of stale bread, I think of bread pudding. And while one croissant certainly isn’t enough for regular-sized pudding, it is plenty for at least a single serving. I found a great recipe as a starting off point and then tweaked some of the cooking process, knowing how a regular bread pudding is made. I exchanged and added some choice ingredients as well. After I had popped them in the oven, I actually waited nervously for about 30 minutes, checking the puddings after 20 minutes, every 5 minutes or so, for doneness. I dreaded having to throw away cups of inedible goo that could very possibly result. But I pulled the little puddings out, let them cool for a bit, and then took a bite out of one.
Success! The bread pudding was creamy, but had a nice, crisp crust on top, and the melted chocolate and peanut butter tasted wonderful with the buttery croissant. I felt completely satisfied but not too full after having just one, it was the perfect size.
I know I need to find my motivation more than just randomly, but at least I know that finding it brings good results!
Single- Serving Peanut Butter and Chocolate Chip Bread Pudding (makes 2)
- 1 croissant (slightly stale works best)
- 1 egg
- 1/2 cup unsweetened vanilla almond milk (could use soy or regular milk if desired)
- 1/8 cup white sugar (basically 1/2 of the 1/4 cup)
- dark chocolate chips
- about 1-2 tablespoons peanut butter
Preheat oven to 325 degrees F. (My oven seems to be hotter than most, plus I converted the Celsius temperature to Fahrenheit from the original recipe). Slice the croissant in half and spread peanut butter on the insides of both halves. Rip or cut the halves into smaller (about 1-inch) pieces. Place 1 layer of the pieces on the bottom of 2 ramekins or oven-safe jars. Add a few chocolate chips, then place another layer of croissant pieces. Add more chocolate chips to your liking, tucking them in whatever space available.
In a small bowl, whisk the egg, milk and sugar. Carefully pour the mixture into both ramekins, filling close to the top. At this point, you can put these in the fridge and allow the the mixture to soak the bread for 30 minutes to an hour. But I’m impatient so I went ahead to the next step.
Place the ramekins in a small baking dish (I used a glass pie dish). Pull the middle wire shelf from the oven out and place the dish on it, and then fill the dish with hot water, until it reaches about half way up the ramekins. Push the shelf in and bake in the oven for about 25-30 minutes, although it may take a little more time (for me, it took closer to 30 minutes). To check for doneness, pull the shelf out and shake the dish to see if the pudding jiggles a little, or you can pierce one with a knife or toothpick. If it comes out clean (unless you poke a chocolate chip), it’s ready.
Let cool for 5 minutes and enjoy!
What do you do when you’re running low in motivation or inspiration?