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Bread Pudding with Apples and Raisins

Meal Monday

It's embarrassing, but true (usually not mutually exclusive): I tend to justify eating certain things at certain times in the following way: "Well...bread pudding for breakfast is the equivalent of a Danish, bagel, bowl of frosted cereal, blueberry pancakes, name your vice."

Bread pudding is one of my favorites for the above rationalization. It's dessert, breakfast or a snack. It's easy and almost everyone loves it. And I use skim milk and minimal sugar. So there.

This one, an apple and raisin version, was a great way to use the one apple in the fruit bowl that was slightly past its prime, some raisins that had been spending time in the pantry and the half a loaf of white bread that was waiting to be rescued.

This was also the perfect thing for the bottled dulce de leche I bought some time ago because I wanted to experiment with it. 

Try this for dessert (or breakfast or a snack).

Bread Pudding with Apples and Raisins

4 cups white bread cubes

1 apple, chopped

1 cup of raisins

2 large eggs

8 ounces skim milk

1/3 cup apple juice

1/3 cup sugar

1 1/2 tsp cinnamon

Dulce de leche

1. Preheat oven to 350 degrees and grease an 11" by 7" baking dish.

2. Combine bread cubes, apple and raisins in a large bowl.

3. Beat eggs in a medium bowl and stir in mile, juice, sugar and cinnamon. Mix together.

4. Pour egg mixture over the bread mixture and press together. Let stand for 10-15 minutes.

5. Pour into greased dish.

6. Bake for 40-45 minutes until done. Serve warm with dulce de leche.

Yahoo Goes Retro

Truth Thursday

I couldn’t possibly write about being a working mom this week without honing in on Marissa Mayers and her decision to disallow all Yahoo employees from working at home, whether they have a full or part-time telecommuting schedule, or just need a day to be at home to wait for the refrigerator repair guy and could get some work accomplished in the quiet of their kitchen.

I have a lot to say on this matter.

First and foremost, of course, the story didn’t start with this pronouncement. The story started over the summer when Mayers accepted the CEO position at Yahoo and about five minutes later announced she was pregnant with her first child. 

I have no problem with this, in theory. I don’t think women should have to hide their pregnancies in order to job search (or be recruited.) An employee who is good enough to hire is good enough to hire even if she needs a three-month parental leave soon after being hired. Employers who want to recruit and retain top talent should not be eliminating a large portion of their potential employee pool based on gender and age.

And having a top Internet company hire a woman for its top position was exciting. There was much buzz about what Mayers might bring to the table for Yahoo, a flailing operation.

Avocado on Toast -- The Off Season Caprese

Meal Monday

I adore insalata caprese (fresh buffalo mozzarella, sliced tomatoes and basil leaves drizzled with olive oil), but I can't stand mealy or less than wonderful tomatoes. In the winter (otherwise known as the non-tomato season), I broil stuffed tomatoes (core and seed the tomato and fill with a mix of olive oil, breadcrumbs, thyme and shredded parmesan, roast at 350 degrees for 15 minutes), but avoid raw ones.

The avocadoes available now, however, are delicious. In addition to making guacamole, tossing them into salads and simply serving them sliced with a little olive oil and salt, I now use avocado toasts as a side dish.

It's very easy, incredibly tasty, and taps into that Mediterranean diet we all need to eat.

See what you think.

Avocado Toasts

1-2 ripe avocadoes

half a fresh lime

fresh buffalo mozzarella or burrata (optional)

fresh basil leaves

salt

sliced rustic bread or baguette of your choice

 

1. Slice the bread into thin slices and brush with olive oil. Grill or toast them.

2. Halve avocadoes, remove pits and scoop out flesh into a bowl.

3. Squeeze lime juice into bowl and mash coarsely with a fork or potato masher.

4. Spread mashed avocado onto toasts; top with a small piece of cheese, sprinkle with salt and top each toast with a basil leaf.

5. Refrigerate, tented and covered, until ready to use; serve at room temperature.