bread pudding recipes

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  • Bread pudding From Wikipedia, the free encyclopedia

    Bread pudding is a bread-based dessert popular in many countries' cuisine, including that of Cuba, Ireland, Great Britain, France, Belgium, Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, and the southern United States. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudin" or "budin" in Spanish; also in Spanish another name is "migas" (crumbs). In Mexico, there is a similar dish, capirotada.

    There is no fixed recipe, but it is usually made using stale (usually left-over) bread, and some combination of ingredients like milk, egg, suet, sugar or syrup, dried fruit, and spices such as cinnamon, nutmeg, mace or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

    It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten warm in squares or slices. In Canada it is often made with maple svrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, bread pudding is usually served with vanilla cream dressing. In Mecklenburg-Vorpommem, Germanv, black bread is used to make "black bread pudding" {Schwarzbrotpudding). In Hungary it is called 'Maglyarakas' which is baked with whipped egg whites on top of it.

    Bread Pudding Sauces Toppings

    Other

    - Raisins _ - Chocolate Chips - Chocolate Bars - White Chocolate - Cranberry - Apple - Chocolate Raspberry - French Toast - Use your imagination

    - Pecans - Rum - Bourbon - Caramel - Lemon - Vanilla

    - Cool Whip - Powdered Sugar - Meringrue - Cherry Pie Filling - Banana Cream

    - Maple Syrup - Raspberry Puree

  • Bread Pudding From: The Pioneer Woman Cooks, June 6, 2007

    www.pioneerwoman.com

    Original Recipe by Tom Perrini. I've never liked bread pudding. It wasn't in my mother's rotation of recipes growing up, so the only other exposure I 'd had to the dish was the occasional trip to a cafeteria-style restaurant with my grandmother. There, the bread pudding looked like someone had opened a loaf of white sandwich bread, poured a bunch of sweet liquid inside the bag, and stuck a spoon into the mess and served it up. And they'd stick three raisins on it, thinking that would cover up the muhitude of sins. It just didn't float my boat.

    I 'd effectively written off the whole bread pudding thing, fooling myself into thinking my life was complete without it. After all, I have a great chocolate cake recipe, I can whip up a mean tiramisu, and my mom's peach crisp with maple cream sauce belonged within the gates of Heaven. What did I need bread pudding for? Hmmmph.

    Then, one day last January, my mother-in-law came to my house to watch the Super Bowl. She brought this bread pudding, one she'd seen in Tom Perrini's cookbook, and once 1 took my first bite, I knew just what I 'd been missing my whole life. Suddenly, everything made sense. In an instant, I wanted to paint, to sculpt, to ascend Mount Everest and write a sormet. It was so, so good.

    The wonderful thing about this bread pudding is the use of sourdough bread cubes instead of white bread. It gives the dish structure and integrity, and once it's finished baking, there's a wonderfully crispy crust around the edges and on the top, which is a great balance for the softness of the soaked bread. And i f that weren't enough, the whiskey cream sauce gives it even more of a sinful quality.. .1 could go on all day. Instead, let's get started!

  • The Cast of Characters: Sourdough bread, eggs, butter, vanilla, milk, sugar and pecans. How much simpler can this get, I ask you.

    The Best Bread Pudding 2 eggs 2 tablespoons melted butter 2 tablespoons vanilla 2 1/2 cups milk 2 cups sugar 3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes 1/3 cup pecans, chopped finely

    Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissolved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

    While the bread pudding is baking, make the Whiskey Cream Sauce:

    Whiskey Cream Sauce 1/2 cup sugar 1 stick butter 1/2 cup cream 1/4 cup Jack Daniels

    Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

    Store the leftovers in fridge. Walk by every hour and pop a cube of bread in your mouth. Smile contently.

  • Bread Puddins - Pina Colada from Sue & Lou Master

    1 10 oz loaf stale French bread, broken 4 cups coconut milk 2 cups sugar 8 Tbsp butter, melted 3 eggs 2 Tblp vanilla 1 cup shredded coconut 1 can crushed pineapple

    Combine all ingredients in a large mixing bowl. Mixture should be very moist but not soupy. Pour into a buttered baking dish. Place on middle rack of oven. Bake at 350 degrees for approximately 1 hr 15 min until top is golden brown. Remove from oven and let set for 10 minutes. Serve warm with sauce

    Sauce V2 cup butter 1 V2 cups powdered sugar 1 egg, yolk or whole '/4 to Vi cup Rum (to taste)

    Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and whisk in egg. Pour in Rum gradually to your own taste, stirring constantly. Sauce wi l l thicken as it cools. Serve warm over bread pudding.

    Enjoy !!

    Alternate

    Try chocolate chip bread pudding. Instead of coconut milk use 2 cups regular milk and 2 cups chocolate milk. Instead coconut and pineapple use 1 V2 cups of chocolate chips Instead of sauce use cool whip Serve warm

    Reviews This reviewer had the opportunity to sample an updated version of an old classic. Chief Sue Master prepared

    a dish called "pina colada bread pudding" and the result was a remarkable version of this classic dish. She has developed a technique that allows the eater to enjoy the classic denseness of a typical bread pudding but at the same time enjoy the moist sweetness that is unusual in a bread pudding. I f some how you are able to find this hidden recipe gem, then by all means enjoy. This is a must have dessert for 2012. (In other words it was really good).

    John, Jan 4, 2012