One of the many things I’ve discovered while raising my children is that I can’t do it on my own. I can’t even do it with “just” my husband’s help. It really does take a village. With our extended family spread all over the country, however, and our immediate family having to move every time my husband gets a new promotion, having even one person to help us has been difficult to find. A village has been near impossible.
With our most recent move, we were lucky enough to move to a town that had a ready made village: MOPS, or Mothers of Preschoolers. I had the pleasure of belonging to a MOPS group in Michigan and was eager to be back in the supportive arms of a group of women–mothers–who were more or less just like me.
What does this have to do with food? Well, we have meetings twice a month, and at every meeting there are two tables of women who are responsible for bringing morning type foods for a crockpot style breakfast. Today, my table was one of the ones in charge of food. And I had a heck of a time picking out what I was going to take. Last time it was jello cake and chocolates. I figured this time it would be chocolates and…well, I finally decided on this recipe for Creme Brûlée French Toast.
When I was prepping the bread cubes, I came up with the idea to leave the rolls in their cardboard tray while I cut them. It was less mess and made for a pretty quick job of cubing them. After cutting them, I pulled a handful of the rolls apart and dropped them in the crockpot.
The next section of the recipe called for mixing the wet ingredients, plus sugar. I don’t know why, but I decided to dump all the wet ingredients together, mix them, and then add the sugar. Because there is so much milk in this recipe–and I had used a relatively small mixing bowl–it made it very hard to mix it up thoroughly. I actually had a decent amount of sugar in the bottom that I had to scrape out. If I do this recipe again, I will beat the eggs, add the vanilla, salt, and sugar, mix it up well, and then add the milk.
After refrigerating it for four hours, I popped it into the crock pot and let it cook over night. It smelled REALLY good when I woke up, but I was a little disappointed by the color and the denseness of it. When I got to my MOPS group and we finally started dishing it out, it was rather formless and dense. I found it to be a little too sweet, and thought that the look of it was off-putting, but it tasted pretty good and the other women at my table thought so too. I’ll probably try to tweak the recipe some–and if I do, I’ll make sure to update this post–but I do plan to try this again some time for my family. I think it I can get it to look a little nicer, my kids will really enjoy this!
Questions for my readers: How do you keep bread pudding–or other recipes similar to this one–from looking unappetizing?