The Spring Cleaning New Recipe Challenge: Breakfast

I have a confession to make.  Make that two confessions.

Confession #1:  There may not be any more of the Homemade Hamburger Buns left in the house.  Oopsie!  But don’t be sad; they met their just desserts.  (Haha!  Just desserts!)

Confession #2:  I think I just put the best thing ever in my mouth for breakfast.

Are you ready for it?

I don’t think you are.

If your sure…

Okay.  Here goes!

Mounds 2-Minute Frenchy Toasty Bread Pudding in a Cup!

The hamburger buns really did get their just desserts!  Josh, who pooh-poohed this recipe last night when I was gushing on the blog, now has his add-ons he wants to try (after being all “I just want maple syrup and cinnamon and powdered sugar on it.”) and even grudgingly agreed to a sprinkling of chocolate chips before it went into the microwave..

I love this method because you can literally dress it up or down as much as you wish.  If you leave out the vanilla and sub in black pepper for the cinnamon, the savory options are endless!

And just to gush again:  this recipe is done in the microwave.  Meaning your kitchen does not get heated in the summer.  Just sayin’.  Sometimes air conditioners can’t keep up with Louisiana summers (especially if the oven is on).

Here’s what I did for 2 1/2 servings (the half was Muffin’s).  I changed it up a bit from Pretty Prudent/Prudent Baby.

---

2-Minute Frenchy Toast Bread Pudding in a Cup

Adapted from Pretty Prudent/Prudent Baby

Around 5-6 cups torn bread of your choice (I used the remaining Homemade Hamburger Buns)

3 eggs, beaten

1/2 cup plus one tablespoon dairy (milk, half-n-half, cream, coffee creamer)–We used 2% because that’s what we have.

cinnamon to taste

1/4-1/2 teaspoon pure vanilla extract or the caviar of one-half of a vanilla bean (if you are feeling particularly decadent)

Any extra sauces, syrups, mix-ins, add-ins, or toppings

powder sugar to dust the tops with

Melted butter to grease your cup (I forgot this for Muffin’s and Josh’s and did for mine.  The beeping microwave reminded me that there was butter in there for the second day in a row.  They didn’t stick at all, but I imagine that mine tasted the best because it was buttery.)

In a bowl, tear the bread.  (I want to try croissants next time with dark chocolate chips and chunks to mimic my favorite breakfast bread item at Central Market, chocolate filled croissants)  I tore mine into fairly small chunks.  Mix the eggs, dairy, cinnamon, and vanilla (I will update when I try a savory one) in a separate container.  Pour the liquid ingredients over the bread.  I mixed it with my hands to best judge how the bread absorbed the liquid.

If you are adding nuts, dried fruit, or chocolate (any add-ins that need to be added to the whole batch before cooking), mix these in by hand as well.

Transfer the mixture to the cup(s) of your choice. I layered mine a bit putting a couple of tablespoons of bread, pressing them down a bit, drizzling maple syrup, sprinkling with sweetened shredded coconut, and sprinkling with chocolate chips before layering on another half a cup and drizzling with maple syrup.  I filled the cup the rest of the way with bread, tamped it down, and drizzled on more syrup.  I layered Muffin’s with maple syrup.  I layered Josh’s with maple syrup and sprinkled on a few chocolate chips before microwaving.  For Muffin’s half cup, I microwaved the mixture for a minute (and the egg was done).  Josh’s, loosely packed in the container, took one-and-a-half minutes.  My packed cup took two minutes.  For service, I dusted powdered sugar on the tops of each, sprinkled Muffin’s with chocolate chips, and sprinkled mine with chocolate chips and coconut.

We ate this with sausage patties (not homemade and again I found the processed patties that I had previously gobbled down lustily to be salty, gristly, and tasteless) and strawberries (WalMart had 2 pounds of strawberries for under $4).

Want a bite?

Too bad!  You’re going to have to go make your own.

I also want to try my sister’s recipe for bread pudding, scaled down (and minus the raisins) but with the lovely sauce.

---

This just in:  We have pears growing on the trees!  Both trees!  Just last week one of our trees had beautiful blooms like this:

And now the blooms are going away with little burgeoning pear-letts behind them!  Yay!  Hopefully we will have more than three pears this year (that Muffin eats all of).