What to do with Leftover so-so Pastry – BREAD PUDDING!

Last minute company drove me to buy a package of supermarket raspberry rugelach, which were real mediocre.  I decided I’d try to improve them by turning them into a mini bread pudding!  NOTE:  This was just enough for 2 generous portions.

Preheat oven to 350.  Find a bake-proof dish that fits inside another larger (to create a bain marie – water bath)  I used a large oval ramekin inside a standard corning ware square casserole.

6-7 leftover rugelach, (or other butter-rich, croissant like pastry)

¼ cup milk

2 eggs

¼ cup sugar

1 tsp vanilla

Butter the baking dish. Break up the pastry and put in baking dish.  Mix the milk, eggs, vanilla and sugar, and pour over pastry.  Let sit 30 minutes, and push down to make sure it all soaks in.  Optional – sprinkle with sliced almonds.  Place baking dish in larger casserole and pour warm water around to ¾ the way up – this is a bain marie, and all bread puddings should be cooked this way to keep them tender.  This photo will give you the idea.

Bake for 30-40 minutes, until an inserted butter knife comes out clean.  Let cool slightly, and serve warm with whipped cream, or if you are adventurous, make a crème anglaise with raspberry liqueur.


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