Friday, December 14, 2007

"Toto, I don't think I'm in London anymore..."

As you can tell by the early hour that I am posting this, I am back in the States and experiencing jet lag.  I am all a flurry with emotions - happy to be back and see snow outside my window, a little self-righteously peeved to see the SUVs driving about, relieved to have a well stocked kitchen, but yes, a little nostalgic for good old flat 20 in London.   

We cooked some charming meals in that little humble kitchen.  I think when we were at our finest was our last real meal, when we ransacked everything in our fridge and put it in a casserole dish.  It went by many titles -rustic bread pudding, pizza mush, Giada's Italian surprise, but above all it was delicious.  

Everything but the kitchen sink savoury bread pudding:
half a loaf of old, hardened, crusty bread 
ideally 4-5 eggs (we only had 3)
half a carton of plain yogurt
leftover tomato sauce
half an onion, chopped
all the remainders from the ten million pesto jars in our refrigerator
give or take a pint of milk (thanks Harsha, for letting us steal the last of your milk)
cayenne pepper
CHEESE (we didn't have a lot left in our, but this would have made our bread pudding even more delicious)

Tear bread and place in a baking dish.  Add all the wet ingredients, the onion, and the seasonings into a bowl, stir, and pour into the bread mixture until every piece of bread is coated.  Steal more milk if you think you need more liquid.  Top the bread pudding with grated cheese and pats of butter, and bake until golden brown in a 350 degree oven (about, 175 degrees Celsius).   

So, hopefully all of you out there will not be down on your luck, and have these ingredients be the only edible contents in your refrigerator... but true classy students can always make something out of nothing.  

Cheers Kathryn,  I'm missing you already.  

1 comment:

Kathryn said...

I think the thing that really made this bread pudding amazing was my three-week-old homemade pasta sauce.