Bread Pudding: let's not waste anymore!

A couple of months ago, i watched a documentary about reasonnable and biological agriculture, opposed to the mass production that has now taken over. But that's not the point of today's post, it's just that i've learned while watching it, that in developped countries, an average of 30% of the food product we buy, ends up in the trash!
So not only does one half of the world eat too much, while the other one is starving, but we also waste a good part of it!

Since, i was trying to pay more attention about what's in my fridge and in my pantry, in case something needs to be used soon. When i shop at the supermarket, i watch for expiration dates, i don't buy fresh products in big quantity, unless i plan to use them shortly.
Plus, we mostly have the option today, to use our freezer if we cook too much, and don't fancy having the same meal two days in a row.

So this recipe is a good way to use some stale bread, that is lying around in the kitchen. The french would most likely go for french toast, and that's delicious too, but here i've decided to be a little bit british, with a Bread Pudding. It's based on one of Nigella's recipe, but it's a "lighter" version of it, with different flavors.

Orange Flower Bread Pudding
(based on Nigella's Chocolate Chip Bread Pudding)

Serves 2

About 200gr of Stale Bread
1/2 a liter of Soya Milk (any other vegetal milk, aswell as regular milk would do)
2 Eggs
2 Teaspoon of Orange Flower Water
2-3 Tablespoon of Dried Golden Raisins
1 Cup of Hot Tea
2 Tablespoon of Light Demerara Sugar

Preheat the oven at 180°C, grease a pie or oven dish.

Prepare the cup of tea, i chose an oranged flavoured infusion, and put the dried raisins into it, to let them soak up the water and flavors for about 15 to 20 minutes.

Cut the bread into cubes, like you would do for a cheese fondue, and put them in the dish. Drain your raisins, and spread them on and under the bread.

Mix the milk with the eggs and add the teaspoons of orange flower water. When it's well combined, pour gently over the bread, and let it soak for about 20 minutes. The bread will swell up. Before putting it into the oven, springle over the sugar.

It took about 30 minutes to be cooked, but check for the top to be golden and the eggs base to be taken. It's nice hot from the oven, aswell as cold.

You can use a half milk/half cream base to make it a bit "richer", but that means some extra fat and calories... life is all about choices ;)

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