Dessert from Leftover Bread
Exciting seafood additions and the team behind it all
In summer, there’s this tendency of homemakers to over-shop food items. Since the kids are mostly at home, caring parents – mothers in particular – want to stuff the pantry full. Just in case the kids get hungry in between meals, there would always be something to grab.
One common item that’s over-stocked is bread. A summer morning’s bread supply would actually last three mornings during school days, even if the kids would bring some of it as sandwich to school for snack. There’s a joke about overly thoughtful mothers: They see to it that the kids are full when hungry.
And so there’s a high possibility of two-day old bread lying around… until finally given the verdict of moving on to the garbage bin. What a waste! Especially these days when food prices are zooming up.
Leftover bread can actually be given a second chance. It can even be made better – there’s no worry about breadtaste fatigue in the kids. It can be made into bread pudding!
Here’s a bread pudding recipe from Mark Bittman, at https://cooking.nytimes.com, that’s so simple and easy to do at home. It takes only 45 minutes to make and produces six to eight delicious servings.
Simple Bread Pudding
Ingredients:
½ loaf bread, cut into 2-inch cubes (about 5 to 6 cups) 2 eggs, beaten
2 cups milk
2 tablespoons unsalted butter (¼ more for greasing the pan) 1 teaspoon vanilla extract
⅓ cup sugar
Pinch of salt
Procedure:
1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until the butter melts, and then let it cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with the cubed bread.
2. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
NOTES: To customize, consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
This simple bread pudding makes a great dessert or brunch dish.
Parilya, the seaside dining destination in the South, introduces new dishes for customers to enjoy. The Parilya Surf and Turf is an all-in-one platter of ribs, baked shrimps, and baby squid calamari. For crab fat lovers, the new Aligue Fried Rice is sure to please. Another addition is the Clam & Mussel Bake, fresh Halaan and Tahong oven-cooked with a flavorful broth and the Crispy Tuna Buntot, fried to perfection, is like a “Crispy Pata of the sea”.
Parilya’s idyllic location lends a casual and relaxed ambience for diners. When dining outdoors, guests can catch beautiful sunsets and glimpse the breathtaking views of the Mactan Channel, the newly opened CCLEX, and Il Corso’s very own lighthouse. Families and groups can dine on Parilya’s wide selection of seafood, grilled meats, and Cebuano dishes with wide indoor and outdoor spaces.
Parilya is one of the restaurants under the Laguna Group. At the helm of operations is John Paul Urbina, youngest of the brood of company founder Julita Urbina. Also leading the team is Chef Katrina Joy “Kay” Viado, a graduate of the International School for Culinary Arts and Hotel Management (ISCAHM) and
trained with the Sonnenalp Hotel and Resort in Vail, Colorado USA.
This year also marks a new beginning for Laguna Group as Julita Urbina officially appoints the group’s new Chief Executive Officer, Jill Viado. Both Jill and Chef Kay, a mother and daughter duo, are the eldest of the Urbina’s 2nd and 3rd generations respectively.
Parilya is located at Il Corso, City de Mare, South Road Properties, Cebu City. For inquiries and reservations, guests may call (032) 232 3418 or 0919 068 8815. The restaurant is open from 11am to 9pm daily. Follow Parilya on Facebook - http:// facebook.com/ParilyaPH; Instaram - http://instagram. com/ParilyaPH