Sake Gumi

In pure Yamahomo style, I'm battling myself in the kitchen. I'm doing so many recipe posts lately, I can't stop! As you can tell, my unemployed ass is starting to cook more- what the hell else do I have to do, right??

This weekend, I had a stale baguette on my hands. I'm talking like 5 days stale. Like I could not crack it with my hands, stale. Like I had to pound on the cutting board with a sharp knife and wake everyone up in the house, stale. You get the picture.

But (again, in pure Yamahomo style), I wasn't about to throw away this perfectly good piece of baguette, no matter how stale it was! So I nosed around, asking for a good bread pudding recipe.

There are hundreds of recipes for bread pudding on the I N T E R N E T, it gave me a fucking headache. Plus, I really am the worst baker, we all know this. I get a migraine just thinking about precise measurements.

But Michelle sent me this great recipe from her friend for buttered bread pudding. Sounds pretty awesome, right? The best part about this is how totally straightforward the ingredients and directions are. Here it is.


1 baguette
1/2 stick (1/4 cup) unsalted butter
1 cup whole milk
1 3/4 cups heavy cream
4 large eggs
3/4 cup sugar
1 teaspoon vanilla

Preheat oven to 350°F.

Cut enough baguette into 1-inch cubes to measure 4 cups and in a shallow baking pan toast bread in middle of oven until crisp but not golden, about 5 minutes. Melt butter and in an 8-inch square baking pan toss with bread.

In a bowl whisk together milk, cream, eggs, sugar, vanilla, and a pinch salt and pour over bread, stirring to coat. Chill pudding, covered, 1 hour.

Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.


Totally easy right? Even the worst cook could pull this off. But this here cook lacks the most important quality imperative to baking: FOLLOWING DIRECTIONS.

Fail #1: First off, my bread was extremely stale. For bread pudding, all the recipes I looked through said that it should only be about a day or two old. I knew I needed to soak the bread in the milk for longer just to get the bread to soften up.

Fail #2: Since I only had about half a baguette, I halved all the ingredients. I only had half and half in the fridge so I substituted that for the milk and cream.

Fail #3: The recipe states to chill the pudding for an hour before putting it in the oven. Uhhhh, how about 12??? I started making the pudding and got a phone call from my ONE friend in Cupertino, asking me to come to a Greek food festival. Gyros, souvlaki, loukamades with a side of cute Greek boys???? PRIORITIES PEOPLE!

No really, I thought I would be gone for just two hours tops, but instead we ended up hopping from bar to bar in the Silicon Valley. GIRLS GONE WILD!

But in retrospect, I shoulda just stayed home and worked on this bread pudding cause it wasn't as good as it should have been- Fail #3 was probably the kicker. Letting the bread soak overnight really just dried it all up- see the before it went into the fridge, and when I took it out 12 hours later. I think it's supposed to be much gooier, right?


Doesn't really help that I burned it slightly.

Oh, I added brandy-soaked raisins- which was a good call, but they burn easily cause of the alcohol so I've gotta watch out for that.

Kinda too dry, right?

Don't get me wrong, I still ate this entire dish (FATTY), but I'm gonna try making this again tomorrow and actually follow the directions this time. Let's see how I do- it's a BREAD PUDDING OFF!!!