being inventive

Feb 21, 2010 20:00

Soooo.

A couple of days ago I made gf banana bread, using the recipe on the back of the Arrowhead Mills box. It was dry. And bland. And dry. Ugh.

And I remembered tres leches and I thought, hey, I could soak the banana bread in some kind of milk. So I poured some coconut milk and soy milk over it and let it soak overnight. Next day: eh. It was ok. Not great. At least it wasn't dry anymore.

I was determined not to waste that expensive flour, so I put it back in the fridge.

Tonight, while making dinner, I remember that bread pudding is some kind of soaked bread that you bake, right? So I google and come up with a few recipes. Seems to be cake or bread soaked in milk with some sort of egg + sugar + vanilla concoction poured on top and baked. Perfect.

Mashed a bunch of the pre-soaked banana bread into a little baking dish, whipped up an egg, 1/3 cup sugar, 2 tbsp pumpkin pie spice, 1 tsp vanilla, poured that on top of the mashed bread, baked @ 350F for 45 min. Ate with soy cherry & chocolate ice cream. Amazing.

Yay! I love it when inventions work. :)

gluten-free, cooking, food

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