November 19, 2011 - 10:14am
Do You Make Bread Pudding?
When I have extra bread I make bread pudding. This time I added pumpkin. (Tis the season.) Do you make bread pudding? What do you do with your extra bread?
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When I have extra bread I make bread pudding. This time I added pumpkin. (Tis the season.) Do you make bread pudding? What do you do with your extra bread?
If I'm low on bread crumbs, I grind old bread.
Also, our dog loves old bread butts, she enthusiastically chews the bone dry ones, and they are a great low calorie treat.
I like bread pudding, but we eat so much bread, that I usually don't have enough leftovers.
But bread pudding also is a great way to recycle old quick breads, the ones that didn't quite turn out right.
Karin
bread, our Casey also enjoys the crumbs gathered in the drop tray of the electric slicer.
Anna
Bread pudding is one of my favorite left over bread experiment foundations. I've made it using so many complimentary ingredients (bananas, blueberries, mixed fruits, pumpkin, persimmons, nuts, etc.) I can't remember them all. Try breaking up chocolate bars in the mix. I almost forgot to mention Pralines in the mix. Great stuff .............
Probably one of the best I've ever tried, but then I love everything sweet potato.
Source. http://www.saveur.com/article/Recipes/Sweet-Potato-Bread-Pudding
FOR THE PUDDING:
8 tbsp. butter
1 loaf soft French or Italian bread, torn
into large pieces
2 medium sweet potatoes
4 cups milk
4 eggs
1 cup sugar
1 tbsp. vanilla extract
1 tsp. ground cinnamon
FOR THE PRALINE SAUCE:
16 tbsp. (2 sticks) butter
3⁄4 cup light brown sugar
1 cup chopped shelled pecans
1⁄4 cup bourbon
1. For the pudding: Preheat oven to 400°. Butter a medium baking dish with 1 tbsp. of the butter. Arrange bread in a single layer in the prepared dish and set aside at room temperature to dry out slightly, about 2 hours. Meanwhile, prick sweet potatoes in 4 or 5 places with the tines of a fork and bake on a baking sheet until soft, about 1 hour. Set aside until cool enough to handle, then halve lengthwise and scoop meat out of skins. If meat holds together, break it into large pieces. Tuck sweet potato pieces between the pieces of bread, mashing them down slightly with a fork.
2. Beat together milk, eggs, sugar, vanilla, and cinnamon in a large bowl. Pour over bread and sweet potatoes and set aside until bread soaks up milk mixture, 2–3 hours. Preheat oven to 375°. Cut the remaining 7 tbsp. butter into small pieces and scatter over bread pudding, then bake until custard is set, 35–40 minutes. Set aside to cool for at least 30 minutes before serving warm or at room temperature.
3. For the praline sauce: Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and stir with a wooden spoon until sugar melts and mixture begins to boil, about 5 minutes. Stir in pecans and bourbon. Spoon warm sauce over bread pudding.
The bike and I do not want to contemplate the miles required to burn 2 sticks of butter.
Thomas, that is a lot of work for bread pudding. I would just use left over sweet potatoes and be done with it!
We never ever added anything to the bread pudding but maybe raisins and nutmeg. But I can see the appeal of adding things like fruits or pumpkin and so forth, but to add the praline sauce is overkill! I'd probably be on the floor in a diabetic coma!
Might be worth it though!
I have a whole batch of "too much is never enough, but way too much is just perfect" recipes, like Thomas Keller's 9000 calorie Quiche Lorraine.
Here's the basic bread pudding I use over and over again. Makes a lot (think "lasagana pan" full), so can be easily cut in half.
Bread Pudding
INGREDIENTS
12 slices white bread (~1 loaf Peter Reinhart's White Bread Variation #1)
300 g sugar
1/2 teaspoon salt
85 g melted butter (~6 Tablespoons)
1 Tbsp vanilla
4 large eggs
750 g (3 cups) whole milk (or, if you prefer a richer version, use half n' half).
DIRECTIONS
Preheat oven to 400 F (205 C).
Melt butter.
Break bread into medium-large pieces and place them into a deep, oven-proof casserole dish–an aluminum lasagna pan works great too.
Whisk melted butter, milk, eggs, and vanilla together; add sugar and salt; whisk again.
Pour this over the bread in baking dish and let the bread soak up the "custard" for 5-10 minutes. If you prefer not to wait for the bread to soak up the custard, just fold everything with a spoon.
Bake for 400 F for 35-45 minutes (or until darkly golden brown).
Your ideas all sound delicious, thank you. (Sorry Karin, all except for the dog chews, which my German Shepherd would appreciate.) I've never thought about adding butter; I wonder how Nutella would taste.
Has anyone baked their bread pudding in a cake tin and served it sliced in wedges, like a cake? I visited New Orleans once and saw a couple of bakeries that had used springform pans. It made the bread pudding appear elegant.
For me crunchyness is very important, therefore I bake my bread pudding rather in a larger, shallow pan.
Fine Cooking has a great tool for a bread pudding master formula http://www.finecooking.com/articles/cyor/bread-pudding.aspx You can add everything you like from a long list of add-ins and get the right ratios. For me it's always nuts and fruit.
My favorite savory bread pudding is this from Martha Stewart:
ROASTED PARSNIP BREAD PUDDING
454 g parsnips, cut into 1.5 cm/0.5 inch pieces
1-2 tbsp. olive oil
salt and pepper, to taste
2 tbsp. butter, 28 g
2 leeks, large, white and light green parts only, thinly sliced
⅓ cup white wine, dry, 80 ml
2 tbsp. thyme, fresh, chopped
2 cups heavy cream, 480 ml
5 eggs
1 cup Parmesan cheese, grated
340 g brioche bread, cut into 3 cm cubes
1. Preheat oven to 425 F/220 C.
2. In a bowl, drizzle parsnips with oil, and season with salt and pepper. Arrange on rimmed baking sheet, lined with aluminum foil. Roast, shaking occasionally, until caramelized and tender, 23 - 35 min. Let cool. Reduce heat to 375 F/190 C.
3. Melt butter over medium heat in a medium saute pan. Add leeks and cook until tender, ca. 5 min. Add wine and thyme and remove from heat. Stir in roasted parsnips.
4. In a large bowl, whisk together cream, eggs, and 3/4 cup Parmesan. Season with salt and pepper. Add vegetable mixture, then fold in bread cubes. (Mixture can be refrigerated overnight).
5. Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then aluminum foil, and bake until golden brown and puffed, 50 min. Remove parchment and foil. Sprinkle with remaining 1/4 cup cheese, and return to oven. Bake for 10 min. more.
6. Let stand for 5 min. before serving.
Karin, thank you for taking the time to post this recipe. I'vebeen looking for something new for our Thanksgiving table and you have provided it.
I made this several times already - it's really good.
Happy Thanksgiving, Mimifix,
Karin
for bread pudding made with 2 dozen crispy creme doughnuts, full 18% or better whipping cream, and about 6 eggs, this makes two large pans of stuff! I've never tried it not having crispy creme up here, but expect any doughnuts would work, and lord oh lord, it would kill me!
Its in the back of a Linda Howard novel, one of two she wrote as a series its in the first one. Can't remember the name and the book is someplace (I have boxes of books) so can't find it.
But its really just a basic bread pudding with real cream, lots of eggs, and doughnuts for the bread. I wouldn't get glazed ones, but sugared would be ok, and in my estimation I'd probably rather do it with crullers than with regular doughnuts they are more bready.
Go for it ...
http://www.google.com/search?client=ubuntu&channel=fs&q=crispy+cram+doonut+bread+pudding&ie=utf-8&oe=utf-8#hl=en&client=ubuntu&hs=ryw&channel=fs&sa=X&...
I made some bread pudding this evening, when I realized I wasn't going to finish my current loaf. This was very much a toss-together version:
2-3 cups of dry bread (cut roughly 1-1/2" x 1" by 3/4"). I dried it by letting it sit overnight uncovered.
Beat:
2 eggs until frothy
and then whisk in:
1/3 c. granulated sugar
1 T. packed brown sugar
1 pinch nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
3/4 c. milk/cream mixture (poured approx 1/4 c. whipping cream in bottom of cup & filled to 3/4c w/ skim milk--what I had on hand)
1 T. raisins
Add cubed, dried bread to the custard mixture and continue turning until all the bread has been saturated. Press the bread into a greased baking dish and cover with foil. As I prefer a moist bread pudding, I used a deep baking dish, but if you prefer a crusty bread pudding, use a shallow dish. Bake in a water bath in a 400 deg. F. oven for 45 min., then remove the foil for an additional 10-15 min.
Enjoy,
LisaAlissa
The little people you made with dough? What are they called? Is there a story behind them? (I rather fear them, actually. They're like something you'd see in a B-movie horror flic, bread knife in hand going after sorority girls. ;D)
Was just browing a book on German cooking and found two more of them.
Greetings thomaschacon,
Let me introduce you to the bread brothers, Pete and Repete. I run a caption contest on my website and they have the starring role. http://bakingfix.com/thefix/?p=5322
.
I use a bread pudding recipe from an old Betty Crocker cookbook from 1961. I like to add a 1/2 cup of walnuts or pecans (or more). Sometimes I substitute dried cranberries or blueberries for the raisins.
Old Fashioned Bread Pudding3 cups day old bread, cubed (use 4 cups for firmer pudding)
2 cups milk, scalded with 1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 tsp. salt
1 tsp. cinnamon or nutmeg
1/2 cup seedless raisinsHeat oven to 350 F (mod.). Place bread crumbs in 1-1/2 qt. baking dish. Blend in remaining ingredients.
Place baking dish in pan of hot water (1" deep).
Bake 40 to 45 min., or until silver knife inserted 1" from edge comes out clean.
Serve warm, with cream. 6 to 8 servings.
One day I decided to try a savory breakfast bread pudding. I followed the recipe above but omitted the
sugar, cinnamon, nutmeg, and raisins, and put in fried sausage crumbles, frozen hashbrowns and swiss
cheese. It was delicious.
You can aslo try adding diced red pepper, onion, olives, diced tomato, mushrooms, or what ever you like in an omlett
or quiche (ham, bacon. fresh herbs).
The possibilities are endless!