PBJ Bread Pudding

to kick-start this project, i decided to take 2 ingredients that have a bad rep, peanut butter and egg and use it in a recipe to make a dessert that is highly comforting and traditionally sinfully delicious, bread pudding.

you can read more about the benefits of peanut butter and egg here but essentially, peanuts can lower risk for coronary heart disease and eggs, despite the fact that they are high in cholesterol, are choke full of high quality protein. but of course moderation is key!

i adapted the recipe from here.

PBJ Bread Pudding
2 slices wholemeal bread
1 egg
1/2 cup reduced sugar soy milk
Peanut Butter

(For the jam, I used St Dalfour thick cut orange marmalade which is a high fruit content spread and for the peanut butter, i used Adam’s all natural peanut butter. Got it from NTUC at almost the same price as Skippy but this has a more nutty taste and the best part; it’s no sugar added!)

1. Preheat oven to 170 c
2. Spread the jam on one side of the bread and peanut butter on the other. Cut into small cubes
3. Whisk egg and soy milk in a bowl
4. Soak the bread in the mixture
5. Pour mixture in a ramekin
6. Bake for 20-25 min.

My bro and mum said it tastes good. Not too sweet. and i like the refreshing taste of the orange marmalade and the crunch from the peanut butter. What I like about this recipe (besides that it’s incredibly easy) is the fact that you can pretty much modify it in any way u like. I might try it with Almond soy milk or skim milk and instead of using a spread, i might just mix in dried cranberries and a little cinnamon powder. see! the possibilities are endless!

it makes a good breakfast dish coz it uses all the typical breakfast food items that are good for you and it’s extremely filling which prevents the mid morning hunger pangs. it’s high in fiber from the wholemeal bread and there’s protein from the egg and soy milk. yum!

apologies for the sub-standard picture. didnt have a camera with me.


Baked Fries

It’s Week 1 of Project ChilliChoc, and I’ve decided to try something simple to kick start the whole thing.

Got the recipe here, but as usual, laziness prevails. I refused to soak the cut potatoes in water for 30 minutes and skipped the entire step. Of course the fries/wedges didn’t turn out as crispy as expected. But still yummy nonetheless. My family seem to like soggy fries and potato skin seems to be the best part of the fries. So yay!

I think I’ll try out with sweet potatoes next! Or even pumpkins. Who knows, they might turn out better!