Recipe from the Road: Bear Claw Bread Pudding

One of my favorite aspects of the Centauride is that I have so many opportunities to try new foods.  Whether that is one chef's creative take on an old standard, some regional specialty, or simply a different type of donut, trying new things to eat feeds not just my body but also my not-so-secret foodie passion.  Plus, it's great to shake up my protein bar travel diet with real food!

At a little café on the seaside cliffs of tiny Trinidad, California, I enjoyed a memorable breakfast of bear claw bread pudding.  I like bear claws, I like bread pudding, how could this not be wonderful?! Apollo also had a memorable breakfast of decorative bamboo, when I neglected to tie him on a short enough rope to keep him from reaching the landscaping.  Here we are in front of the bakery:

That was waaaaay back in January, and I still remember how delicious it was.  I've had lots of free time while Apollo's been resting these last few weeks, so what better opportunity to try to recreate that recipe? 

 

Bear Claw Bread Pudding

In a small saucepan, combine:

                2 cups milk
                2 Tbsp butter
                2 tsp vanilla
                ½ cup brown sugar
                Pinch of salt

Stir, over low heat, until the butter is melted.  Remove from heat and set aside.

Once it is cooled to room temperature, whisk it together with:
               4 eggs

Meanwhile, grease a 6 to 8 cup baking dish, and fill it with:

                6 cups bear claw pastries, cut to 2-inch pieces

Pour the custard mixture over the bear claws.  Set aside for one hour to soak.

Heat oven to 350F.  Bake 30 to 45 minutes, or until custard is set but slightly wobbly and edges of the bear claws have browned. 

Allow to cool slightly or to room temperature before serving.