Inspiration: In a fit of ‘waste not want not’ my husband and I decided to make bread pudding after a loaf of bread I’d baked turned out utterly wonky. And by wonky, I mean the seam split from the main body of the bread loaf, and one side was substantially larger than the other…However, when cut into small one-inch cubes, the bread’s lop-sidedness disappeared!
(Who would’ve thunk it….)
Ree Drummond on the Food Network site wrote the base recipe we used. Though, predictably, we made a couple of changes….
The problem with Bread Pudding, for me, is the texture — or the lack thereof — so my husband had the idea of putting a crumble on top made with cinnamon (1tsp.), butter (2Tsp.), flour (1/4c), and brown sugar (1/4c). And when all I wanted to do was eat the sweet, crunchy topping? Well, we sliced the remaining pan full into one-inch thick strips, turned them onto their sides, made more streusel topping, coated the lot, and baked it again until golden brown.
The concoction was terrific! Even better? With the topping, it actually had texture!
Christie: Honestly, I can see Miss Marple making this for the same reason, especially during WWII (or after, as the habits formed during this period still inform decisions today), as the dessert is a tasty and economical one!
My 52 Weeks With Christie 