This post was originally published on January 23, 2007. It has been updated once since then.
When I first heard about Leftover Tuesdays I immediately thought what a great idea! If there’s one thing that I’ve learnt over the past few months (thanks to Rachael Ray) is that leftovers don’t have to be reheated facsimiles of their former selves. This may have been common sense to many people but it was like a choir of angels from the heavens for me. Ever since then I rejoice at leftovers and my creativity has really grown in leaps and bounds. This time around I had SO many ideas for Leftover Tuesday that I had to narrow them down. Can you imagine? 😀
In the end I decided to combine the best of two worlds. You see, I had quite a few leftover Goolab Jamoon in the freezer from my last batch, and I also had my (at the time spanking new) Reviewer’s Copy of The Good Home Cookbook: More Than 1000 Classic American Recipes that had finally reached me ages after all the Americans had already raved over it 😀 I thought why not make a breadpudding from it but use my Goolab Jamoon instead of bread. Voila! Goolab Jamoon Pudding 😀 GooJaPu? 😀 😆
Although I used Goolab Jamoon in this recipe I imagine that it would also work quite well with leftover glazed doughnuts, or even just plain buttered bread 😀 The final result was very light and custardy, and delicate in sweetness. The cardamom in the Goolab Jamoons also added a nice contrast to the milkiness It only took a few hours for the whole thing to be consumed 😆
Goolab Jamoon Pudding
(adapted from a recipe in The Good Home Cookbook: More Than 1000 Classic American Recipes)
3 large eggs
3 1/2 cups milk
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups cubed Goolab Jamoon/glazed doughnuts/plain bread (I didn’t have enough goolab jamoon so I used bits of stale bread too 😀 )
3/4 cup raisins
1. Preheat the oven to 325F.
2. Grease a 2-quart baking dish
3. In a medium bowl, beat the eggs, milk, sugar, vanilla extract, and salt until well blended.
4. Mix in the cubes and raisins.
5. Pour into the prepared baking dish and sprinkle the top with cinnamon
6. Bake for 45 to 50 minutes, until the pudding is puffed up and brown and a knife inserted into the center comes out clean