Accidentally let your cookies get dry? Not to worry! DIY Cookie Bread Pudding Tutorial
October 23 2013
If you've ever had the privilege of receiving a DeLuscious box of a dozen cookies, you know that our cookies are LARGE. In fact, each cookie is about a quarter pound! Obviously, the average human cannot eat that many large cookies in a day or two by him or herself (unless, of course, that human is a 20-something young man), so it's great that DeLuscious cookies are wonderful for sharing.
If, however, you don't care to share your cookies and want to gobble them all yourself, DeLuscious cookies are freeze to perfection! Just keep them in their packaging, throw the cookies in a zip-loc bag and place them in the freezer. The cookies will stay fresh for up to one month!
So, what if you forgot to freeze your cookies? What if you forgot for about a week? Though the texture of the DeLuscious cookies may have changed over that period of time, the flavor is still spectacular, and we have a solution for how to bring your left-out cookies new life.
We recently had a cookie photo shoot, displaying all of our holiday couture cookies which will be available come December 1st. Naturally, there were quite a few cookies left over. I grabbed some Ginger Spice, Cinnamon Brulee and Oatmeal Raisin to see what I could come up with, left them out overnight and the next morning invented DeLuscious Cookie Bread Pudding. Check out the recipe below!
DeLuscious Cookie Bread Pudding
Ingredients:
- 10-12 Deluscious Cookies (I used about 4 Ginger Spice, 4 Cinnamon Brulee and 2 Oatmeal Raisin)
- 2 cups of whole milk
- 2 large eggs
- 2 Tbsp of melted butter
- 1 tsp vanilla extract
- Pinch salt
Make sure your are using older DeLuscious cookies that may have become a little dry over time. Or, you can set out fresh cookies overnight. Break up the dried cookies into one inch pieces and place in a casserole dish.
Preheat your oven to 350 Degree F.
In a bowl, combine milk, eggs, butter, vanilla and salt. Pour mixture over your cookie pieces. Let sit for 30 minutes. Once the cookies and the milk mixture have sat for 30 minutes, mix the contents of the casserole dish so the consistency is pretty even throughout the dish. Place your casserole dish in the oven for about 30 minutes, or until an inserted toothpick comes out clean.
What you have is a super-moist bread pudding that goes perfectly with ice cream! Here I paired the bread pudding with Pumpkin ice cream, because it goes so well with the warm autumn flavors of ginger, cinnamon and oats.
The best part about this recipe is that when you bake it in your own casserole dish, no one will be able to tell the "bread" part wasn't your creation. This is truly semi-homemade - Sandra Lee would be so proud! This recipe can also be modified for cookies you baked yourself, especially if you over-baked the cookies and they are a little crunchy.
Serve hot or cold. To store your bread pudding, cover it with saran wrap and place in the refrigerator. It will stay fresh for up to a week!
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