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Bread Pudding

Jerry_Thompson's picture

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I need a good basic bread pudding recipe. I am not fond of pumpkin, caramel,etc. I had one a man said he used brandy and vanilla and would not divulge the rest it was very good.
Jerry

Chiffonade_'s picture

(post #25709, reply #1 of 23)

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I went to http://www.foodtv.com and searched on "bread pudding." I got a list of hits - all of which sounded incredible. Don't worry about the Bobby Flay contributions...they're from his show
i Food Nation
and are probably from the places he's visited ;). I originally did this search for Emeril's bread pudding about which I've heard raves - but there were so many choices, I thought I'd leave it up to you.

MEAN_CHEF's picture

(post #25709, reply #2 of 23)

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Chocolate bread pudding is fabulous too. If you want the recipe just ask.

Jerry_Thompson's picture

(post #25709, reply #3 of 23)

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Chocolate is a basic food group. Yes I would like the recipe.
Thank you.

Wolverine's picture

(post #25709, reply #4 of 23)

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I know you love chocolate, I can't wait to see your version!

Wolverine's picture

(post #25709, reply #5 of 23)

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Jerry, there is a white choc bread pudding (original recipe is Todd English's )- but - it is TDF. The cocoa butter flavor really comes thru - I don't normally care for white choc, but I love this pudding. I believe it is in the Tried and True - if not, and if you want it, I will post it!

MadMom_'s picture

(post #25709, reply #6 of 23)

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Jerry - This recipe was given to me by a good friend from New Orleans (home of the world's best bread puddings)


* Exported from MasterCook *

Aunt Helen's Bread Pudding

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cubed bread -- (preferably French bread)
1/4 cup butter
about 1/2 to 3/4 cup sugar
3 egg yolks
1/2 tsp salt
1 tsp vanilla
1 can pineapple or mixed fruit
1 quart hot milk
3 egg whites -- stiffly beaten
Amaretto (optional)

Butter an 11" x 14" cooking dish.

Spread bread cubes evenly in dish.

Add all remaining ingredients except milk and egg whites. Mix together well.

Heat, but do not boil, milk. Pour over the bread cubes to cover. (Use more or less milk as necessary to just barely cover the bread cube mixture.)

Fold in egg whites.

Bake at 325 degrees for 1 hour. About 15 minutes before cooking is completed, pour a thin layer or Amaretto over the top. Serve warm.

MEAN_CHEF's picture

(post #25709, reply #7 of 23)

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Note: I rarely make this sauce because it is too sweet for my taste. You can serve with whipped cream. Also the quality of the chocolate really comes through in this recipe - use a good one. I normally use Scharffen Berger bittersweet.

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE

SAUCE
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans -- toasted
2 tablespoons bourbon
PUDDING
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate -- chopped
8 large eggs
1 tablespoon vanilla extract
1 pound loaf egg bread (brioche) -- crusts trimmed, cut into 1-inch pieces


FOR SAUCE:
Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)

FOR PUDDING:
Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.

Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.

Serve pudding warm or at room temperature with warm sauce.

kai_'s picture

(post #25709, reply #8 of 23)

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Welcome to CT, Jerry!

Haven't made BP in ages, but ran across this savory idea which sounds good. I always thought BP was just bread, milk, eggs and whatever seasonings one liked. If you make a basic one, you can augment w/sweet or savory as you choose.

Sage and Onion Bread Pudding
3 c Bread crumbs, coarse
6 tb Butter
4 c Onion; diced
1 Clove garlic; minced
1 c Chicken broth
2 lg Eggs
1/2 c Half-and-half
1 ts Sage leaves, dried
1 ts Thyme, dried
1 ds Nutmeg, ground
Freshly ground black pepper

"This is derived from an old Welsh recipe for steamed leek pudding. After fiddling around with the ubiquitous onion, I came up with this richly flavored bread pudding (and several variations). You could, of course, steam it as in the original recipe if you have a nice pudding mold, but it's just fine baked in a souffle dish or loaf pan. It's so good it makes my toes curl. Try it with roast chicken and a spoonful of pan gravy."

Tear bread on a large, clean tea towel and spread to dry for several hours. You may speed this process by drying the crumbs on a cookie sheet in a 300 degree F oven for about 30 minutes, stirring and turning them occasionally.

Melt 4 tablespoon of the butter and add onions. Cook them over low heat until lightly colored, adding garlic near the end of the cooking time. When the onions are done, pour in chicken broth, remove pan from heat, and allow to cool.

Beat eggs and cream together in a large mixing bowl. Stir in sage, thyme, nutmeg, and pepper. Add cooled onion mixture and bread crumbs and mix thoroughly. When well blended, press ingredients down firmly with the back of a spoon and allow it to rest 30 minutes to absorb liquid and flavors.

Preheat oven to 350 degrees F.

Thoroughly butter a souffle dish or loaf pan, or spray with one of those nonstick pan coatings. Spoon mixture firmly into pan. Bang the pan bottom sharply on a hard surface a couple of times to settle ingredients, and finish by pressing and smoothing the top with your fingers. Strew flakes of remaining butter over the surface.

Place the pan on the center rack of the oven and bake for about 45 minutes, or until firm and nicely browned. Do not overbake--remember, this is bread *pudding*, not bread loaf. Serve hot or at room
temperature or cold--they're all divine.

Afterthoughts: You may make this a day ahead. Bake it in a loaf pan, chill thoroughly, slice, and saute it in butter to go along with creamy scrambled eggs and crisp, thick-sliced bacon. Then again you might layer it with oysters and lashings of dry sherry. It's no slouch either with ham or pork chops and homemade coarse applesauce.

Source: "Lilies of the Kitchen" by Barbara Batcheller
Yield: 6 Servings

chiquiNO's picture

(post #25709, reply #9 of 23)

Jerry here is my mom's recipe that everybody just loves:


 


Noni's Bread Pudding


 


1 large Po-boy French Bread, cubed and dried out in the oven (6-8 cups)


1 large can Carnation evaporated milk


4 cups whole milk


1 cup sugar


1 stick unsalted butter


1 cup golden raisins


1 teasp. vanilla


3 large eggs, beaten


1 4-oz. box Jello Instant Vanilla Pudding mix.


 


Place bread cubes in a well buttered 3 qt. Pyrex dish.  Combine Carnation milk, whole milk, raisins, sugar and butter in a large saucepan.  Bring it to a low boil.  Remove from heat and stir in the vanilla.  Set aside.  Beat eggs and pudding mix together.  Slowly stir the slightly cooled milk mixture into the eggs.  Blend well and pour carefully over the dried bread cubes.  Press down on the bread to make sure all the egg mixture is absorbed.  Allow to stand for about 20 minutes. 


 


Bake at 325* for about 25-30 minutes until puffed and golden.  (It should still be a little soft). 


 


I prefer to serve this warm with a warm sauce.


 


Amaretto Sauce


 


1 1/2 cups sugar


1 cup milk


1/2 cup Amaretto or preferred liqueur Brandy, Rum, Grand Marnier, etc.


2 Heaping tabsps. cornstarch


1 stick unsalted butter


1/2 teasp. vanilla


1 egg, beaten


 


Combine ALL ingredients  (except vanilla) in a small saucepan.  Cook, stirring constantly, until mixture is slightly thickened or until it reaches the thickness you desire.  Stir in the vanilla and keep warm until ready to use.  YUM!!


 


Note:  Any kind of chopped fruit can be added:  pineapple, apple, pears, fruit cocktail, etc.


 


 


Chiqui from way down yonder in New Orleans

 

Risottogirl's picture

(post #25709, reply #15 of 23)

Lovely recipe, I served it last night with a simple roast duck followed by a salad of endive, roquefort and toasted walnuts dressed with walnut oil and sherry vinegar.


Dessert was  lavender honey ice cream with toasted almonds and madeleines.


I am talking about Kai's sage and onion bread pudding (the order of messages IS strange)


 


 


Edited 3/22/2002 11:01:15 PM ET by RISOTTOGIRL


Edited 4/7/2002 10:19:25 PM ET by RISOTTOGIRL

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

kai230's picture

(post #25709, reply #18 of 23)

i I am talking about Kai's sge and onion bread pudding (the order of messages IS strange)


Good to know RG--it sure sounded good to me. Did you notice that the nutmeg did anything? That is a spice I don't understand very well.


I agree it's really hard to tell (w/out some clicking) who is talking abt what, unless we excerpt.


This reminds me--you know, I would probably never have seen this--when I read it the first time I didn't see the ref to the recipe I posted. Did you edit? (I have to lose this post if I go back to look.) Anyway, I think they should put a limit on how long one can edit. Maybe an hour.

Risottogirl's picture

(post #25709, reply #22 of 23)

I did edit my posting - as soon as I saw what it looked like in the order, it seemed like no one would know what I was talking about (chocolate or other sweet puddings with duck?) so I edited to clarify. It was within a few minutes, though.


I am a huge nutmeg fan. I especially like it in savoury dishes such as this one and in gratins of all types. I use it generously in dishes with squash or pumpkin (such as the squash risotto I made last night). I use fresh except when I am baking. And Penzey's is my source.


I learned to appreciate both nutmeg and white pepper in France where both are used far more than they are here in North America.  The French understand subtlety in cooking like no other "food" culture.  

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

kai230's picture

(post #25709, reply #23 of 23)

I use it generously in dishes with squash or pumpkin (such as the squash risotto I made last night).


Thanks for that tip Risottogirl.

Glenys's picture

(post #25709, reply #10 of 23)

Here's another version with very dark chocolate flavour and a little port to go with it.

Valrhona Chocolate Bread Pudding with Dried Cherry Port Sauce

6 slices brioche or challah, crusts removed

1/3 cup melted unsalted butter

6 oz. (by weight) Valrhona 70% bittersweet (or Lindt or Scharffen Berger)

11/2 cups whipping cream

1/2 cup milk

6 egg yolks

1/3 cup sugar

2 tbsp. vintage port

4 oz (by weight)Valrhona chocolate, chopped into 1/2” chunks

1/2 cup sundried cherries

1/2 cup port

1/3 cup sugar

optional: crème fraîche

Preheat the oven to 400°F ; lightly brush both sides of the bread with the melted butter and toast on a cookie sheet until golden brown.

Melt the chocolate with the cream and milk. Heat gently, stirring until the chocolate is just melted. Whisk together the eggs, sugar and vintage port. Gently introduce the cream mixture into the eggs, whisking to incorporate.

Layer the toasted bread in a buttered casserole or gratin dish. Sprinkle with the chocolate pieces and pour the custard over the bread. Cover and let stand at least one hour, pressing down of the bread occasionally to help absorb the maximum custard. For superb texture, refrigerate overnight befoe baking.

Preheat the oven to 325°F.

Set the pudding in another pan, creating a bain marie (water bath) adding water halfway up the sides of the casserole dish. Bake about one hour or until the top is lightly set and custard-like.

For the sauce, simmer the cherries, sugar and port together. Serve with the warm pudding and if desired, a dollop of crème fraîche.

CookiM0nster's picture

(post #25709, reply #11 of 23)

In addition to all the great recipes people have posted, you might try having a look at the latest Fine Cooking. It has an article all about bread pudding whoch should be right up your alley. You'll get the basics, and ideas on how to embellish them as well.

For me, bread pudding is one of those things I never use a recipe for, so I'm of absolutely no help. It's just a mixture of eggs, sugar, milk and/or cream, and whatever flavorings you feel like, poured over stale bread and baked. Sometimes I butter the bread. Often I add fruit. Sliced apples work particularly well.

Tuck's picture

(post #25709, reply #12 of 23)

Yesterday I made a small one with leftover Dried Cherry cinnamon buns, besides the egg, sugar, milk, I added a couple Tb. cognac/brandy (I'd have to go look at my bottle) and some lemon peel.  It was great.


~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague


Edited 3/22/2002 6:05:05 PM ET by tuck

Glenys's picture

(post #25709, reply #13 of 23)

Dried pannetone is good as well or fig and anise bread.

Biscuits's picture

(post #25709, reply #14 of 23)

I like leftover brioche for breadpudding.  I like to let the bread get good and stale (several days old), then let it soak in the custard for at least 4 hours before baking.  Like Cooking Monster, I don't have a recipe.  Your basic custard, poured over whatever leftover bread you have, add a handful of diced apples, pears, or dried fruit, and bake. 

The CT'er formerly known as CLS

Ancora Imparo -

Tuck's picture

(post #25709, reply #17 of 23)

Hi Biscuit, (terrific name by the way-suits you), leftover brioche is the only bread I've ever used for bread pudding and it wasn't until someone was asking about using banana bread instead just before the changeover that the lightbulb moment hit me.  You gave them a basic recipe and that's what I used the other night.  Was planning on making those cranberry buns and didn't have cranberries then remembered MM used dried cherries, so I used those instead and they worked great.  Had a few buns left over and voila! bread pudding.  So thank you.


~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague


Edited 3/23/2002 12:49:09 AM ET by tuck


Edited 3/23/2002 12:50:09 AM ET by tuck

kai230's picture

(post #25709, reply #19 of 23)

OK, so glad to finally be thinking more abt food than how to find the last thing someone posted!


Another alternative to BP is to make French toast from it. Use whole slices--layer and sprinkle w/herbs (if savory--sorry, don't know how to do this sweet), pour on a mix of eggs and milk/whatever, cover and refrigerate overnight. I know it sounds like the slices would disintegrate, but the several times I tried this it worked fine, although you will have to use a wide spatula to remove the slices to the frying pan. Caveat: it's been a LONG time since I did this.


Now that I think of it, I bet you could fashion these into patties or something very easily if it did disintegrate too much. If so, and you are going for savory, add some cheese or mold as desired and broil for the finishing touch.


Also, I recall years ago modifying this in a way to make a faux soufflé. Can't recall what I did, but it wasn't whipped egg whites.


TGIF!


 

Tuck's picture

(post #25709, reply #20 of 23)

Now there's another idea, thanks Kai.  Actually french toast for some reason is one dish I've never enjoyed but my daughter loves it - I'll be passing this suggestion on to her.  I let the pieces soak for quite a while and they didn't disintigrate.


~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague


Edited 3/23/2002 1:18:52 AM ET by tuck

kai230's picture

(post #25709, reply #21 of 23)

Tuck, I don't care for it much at all either, esp since it's usu served w/sweet toppings. But fry a slice in bacon grease, turn, sprinkle w/desired herbs or veggies and top w/brie or cheddar, broil a few seconds, OMG! There are endless possibilities.


I'm so tired, so maybe my hints are off-base.

Tuck's picture

(post #25709, reply #16 of 23)

Well now, the world is my oyster, it's amazing how a simple suggestion opens up to so many wonderful possibilities and I often shake my head and wonder why I didn't think of that - tunnel vision I guess.  Thanks for the inspiration.


~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague


Edited 3/23/2002 12:41:04 AM ET by tuck