Sunday, April 3, 2011
Goat's milk & Mexican vanilla pretzelbread pudding
I had forgotten to put some frozen pain au chocolat out to proof overnight, and it's still that kind of winter/spring cold and dreary where trotting down the street to pastry hunt isn't worth it, so breakfast options were slim this morning. My cell phone is programmed to give me a panic attack every time I received an e-mail, ( in case Next Paris tickets go on sale while I'm sleeping), so my brain was still thought-scrambly from interrupted REM when I stumbled into the kitchen. There was a bag of pretzel rolls, a large quantity of broccoli, 6-8 zested lemons, and half a carton of goat's milk left over from last weekend's batch of cajeta frosting.
This is what I came up with:
Goat's milk & Mexican vanilla pretzelbread pudding:
4 large pretzel rolls
1 cup goat's milk
1/2 cup vanilla soymilk
2 tsp mexican vanilla
1/4 cup packed brown sugar
Preheat oven to 350. Cut pretzel rolls into 1" cubes. Beat all remaining ingredients Spray baking dish with nonstick spray. Briefly soak cubes in egg mixture then pour into the baking dish. Bake 25-30 min.
Mmm, yay. The goat's milk and eggs formed a nice custard, the pretzel crust added a nice contrast with the bite of lye and big chunks of salt.