Kwanzaa Creole Bread Pudding

Kwanzaa is a week-long festival that honors African-American heritage. It is observed from December 26 to January 1. Celebrations include candle lighting, music, and a feast called Karamu. Make this bread pudding, a recipe that originates from the Creole people of Louisiana.

Photo: Bread, eggs, peaches, and milk

YOU WILL NEED

  • 1 slice of white or wheat bread
  • 1/4 cup (.12 pints) low-fat milk
  • 1 egg
  • 1/4 teaspoon (1.25 mL) nutmeg, plus more to sprinkle on top
  • 1/2 teaspoon (2.5 mL) vanilla extract
  • 1 1/2 tablespoons (22.5 mL) sugar
  • 1/4 cup (60 mL) drained, canned peaches
  • 1 tablespoon (15 mL) raisins
  • Small baking pan or mini-loaf pan
  • Two small pats of butter or margarine for topping

HERE'S HOW

With the help of an adult, cut or tear bread into 1 inch (2.5 cm) cubes and place in the baking pan or mini-loaf pan. Preheat oven to 375 °F (190 °C). Crack the egg on the side of your mixing bowl. Pour milk into the bowl. Whisk the egg and milk together for a couple of minutes. Pour the nutmeg, vanilla extract, and sugar into the mixing bowl. Place peaches and raisins in the pan and push down between the bread pieces. Be sure you can't see any of the raisins on top or they will burn while the pudding is baking. Pour the milk and spice mixture from your mixing bowl into the baking pan. Top the mixture with a sprinkling of nutmeg and two small pats of butter or margarine. It will be very full, so be careful! Place the baking pan onto tin foil and place into the oven. You have to put the tin foil under the pan in case the pudding bubbles over the sides while baking. Bake for 40-45 minutes. Once your pudding is done, have an adult take it out of the oven using oven mitts. It's very hot, so be careful! Let cool for three minutes. Serve with frozen yogurt or ice cream.

Text adapted from The Playful Chef Cookbook: A Culinary Education for Kids
Photograph by NG Kids Staff