Making bread pudding is a great way to recycle unwanted or leftover bread that would otherwise be thrown away. I always keep stale bread in the freezer. JD used them all up when he made bread pudding the first time. I had one shot of what was left of the pudding. It went fast and furious, from the oven to our stomachs. Then he did it again! This time I had the chance to play with my camera and props before we consumed it.
This bread pudding is so good it deserves a rerun. The master baker is going to get busy in the kitchen tonight and his masterpiece will be good for tomorrow’s breakfast and there will be more photos to come!
JD’s version of another wonderful easy recipe from a rock star of a food photographer, my idol Katie Quinn Davies of What Katie Ate. The main and most important ingredient is tapioca starch which you can easily find in Asian stores. If you want to make gluten-free cheese bread, you’d love Katie’s Pao de queijo recipe!
I’m seeing a trend here. My Master Baker is making bread from alcoholic drinks. Not that I’m complaining. And it was my idea anyway! I give him the recipe and he bakes. Booze bread, perhaps we should call it that, and why not?
JD’s special gift to me this Christmas is this: For the month of January, he will put on his master baker hat and he will bake anything I wish for. I just have to give him the recipe and he will do the rest. Fair enough. I got me a pastry chef for 31 days!
I have a funny story to tell. I found an old parchment of America’s Declaration of Independence from a Goodwill store in Portland, Oregon. I thought it would be a good table prop so I asked my loving partner-in-crime JD to bring it to Wellington since I couldn’t fit it in my luggage at that time. This weekend I found a reason to finally use it. JD, who is an American, baked bread for the first time in his entire life! Alas, he is free to make his own bread from this day forward!