Sunday, November 3, 2013

Lunch Box Chronicles: Day One Hundred Eighty-Two (Spelt Cinnamon Raisin Bread Pudding)


The New York Marathon is in town!  Thousands of toned tonies have descended upon the City to show their super human endurance running 26 miles through this concrete jungle.  I totally admire and am slightly envious of these folks.  For god's sake, I am proud when I accomplish 2 miles!  Not that I would not want to be one of those Superhuman Toned Tonies, I'm just not.

To jog or to blog?  That is the question.

To blog, cook, bake, and clean.  Those are the answers.   That is my life - at least for this week while my spouse is world traveling and I am preparing to stave of the inevitable chaos of the coming school week.   The goal with baking and cooking on overdrive today is to make the mornings less grueling and the evenings less exhausting during my solo parenting week.

So far, I have made:
            Two batches of lentils with rice (mojadarah).  One has already been eaten.
            Cinnamon/Raisin Spelt Bread Pudding - already half eaten

My plan is also to make:
           Chicken Pot Pie (there are already rumors that it will be devoured in full tonight)
           Chicken Soup
           Stuffed Mini Eggplant
           Shepherds Pie
           Lubi - green bean stew

Perhaps too ambitious?  Maybe I should call this my own little marathon.  26 hours of cooking rather than 26 miles of running.

Here's the recipe for the Bread Pudding.  Definitely counterproductive to any two mile jog I have done, but  downright AWESOME according to two eleven year old critics.

Notice the beautiful organic sugar.
So much flavor and not that weird color white
Spelt Right Cinnamon Raisin Bread
Toasted to Crisp
Cinnamon Raisin Spelt Bread Pudding – adapted from All

9 slices Spelt Right cinnamon raisin bread.  Place on baking sheet and bake at 375 – 400 until crisp (10 minutes each side).  Let cool.  Break in to one inch squares.  Set aside.
2 TBL melted butter
1/2 cup raisins
4 eggs beaten
2 cups milk
1/2 cup organic evaporated cane sugar (so much better than bleached white sugar!)\
1 teaspoon ground cinnamon
1 teaspoon natural vanilla

Preheat oven to 350 degrees F (175 degrees C).
What the Goo Mix
Should Look Like When Ready
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter over bread.  Sprinkle with raisins.
My Young Friend Ying Adding the Ingredients
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

According to my two eleven year old assistants, Olivia (photographer) and Ying (baker), the bread pudding was TOTALLY AWESOME!

 Photos by Olivia K, age 11

Totally Awesome
Cinnamon Raisin Spelt Bread Pudding
Pour Goo into Bread
Just Before Baking

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