PrintBread pudding -- do you have a great recipe to share?
I've made Lidia Bastianich's bread and berry pudding, and it was super. But, I'm always looking for new and tasty recipes. Do you have one to share?
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22 Comments:
I've been told my bread puddings are really delicious, so try it and see:
Classic Bread pudding- Preheat oven to 350 degrees
4 large eggs +1 egg yolk 3/4 cup sugar
2 cups whole milk
2cups heavy cream
3 tbl. bourbon
1 tbl. vanilla extract
3/4 tsp. fresh nutmeg
1/4 tsp. salt
12 oz. of good quality white bread, about 3/8" thick,in 1 1/2" cubes
3 tbl. melted unsalted butter
-Mix the top 8 ingredients together
-Put the bread and butter together in a large bowl and mix lightly
-add the wet mixture to the bread, and let soak for 15-20 minutes
-Butter a baking dish(can be around 9x13, or put in muffin cups if you want individual portions
-Bake 45 minutes to 1 hour, depends on your oven
- just look for the custard to solidify, and the top to be a light golden brown
- If your oven is very hot, you might put your dish in a water bath while cooking, about 1 inch high
You can make any number of variations with this, add 2 cups of sauteed apples, or some chocolate chips and coconut with
nuts, or sauteed bananas
- you can make it savory by leaving out the sugar,vanilla and bourbon
- add zucchini and gruyere, or sausages and carmelized onions, any combo you want
Mich23 at 11:32AM on 09/12/07
Not a recipe per se, but the best bread pudding I have ever had, BAR NONE, was made with chocolate croissants at the Common Grill in Chelsea, MI--I just checked the index of "The Common Grill Cookbook" on Amazon and it's in there.
msmla at 11:38AM on 09/12/07
I like Nic's (http://bakingbites.com/2005/05/restaurant-style-bread-pudding/). I don't use dried cherries, I just use very finely chopped candied orange peel - about 1/2 cup.
dksbook at 12:05PM on 09/12/07
Thanks folks! Mich, sounds yummy!
hereandthe at 2:46PM on 09/12/07
Old-Fashioned Bread Pudding
Ingredients
2 C. milk
3 eggs, beaten
1/3 C. sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
4 slices white bread, without crust
1 tsp. cinnamon
Dash nutmeg
1/2 C. raisins, optional
Directions
Heat milk over low heat until hot, but not boiling. In a bowl, combine eggs, sugar, and salt; stir well. Gradually stir about 1/4 of the hot milk to the egg mixture and stir in. Add remaining milk, stirring constantly. Stir in vanilla. Place bread slices in a buttered baking dish, (sprinkle raisins over bread, if used), about 2-quart size. Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture. Bake, uncovered, at 300 degrees for about 50 minutes, or until a knife inserted in the center comes out clean. Serve warm with vanilla sauce, if desired.
Yield: 6 servings
Hope you like it!
Hillary
Chew on That
Chew on That at 4:49PM on 09/12/07
I may change the custard recipe but I always always use an egg bread.
It is the best bread to use. The end result is always significantly better.
I also add off and on a chopped up granny smith apple that I have sauted in butter and tablespoon of brown sugar.
JerzeeTomato at 6:22PM on 09/12/07
Coincidentally, I made bread pudding last weekend, following the recipe in The Silver Palate Cookbook. This recipe is an adaptation of the one from the Bon Ton Cafe here in downtown New Orleans, and it was simply delicious. The recipe is simple, classic, and characteristic of a true New Orleans bread pudding. You can probably find the recipe on the internet somewhere, but the book is worth purchasing.
kmnola at 11:33PM on 09/12/07
You folks are awesome! Thanks so much!
hereandthe at 7:54AM on 09/13/07
i'm looking for a really good bread pudding recipe as well. I'm looking for something with a more custardy consistency than dry and especially with a brown sugar topping. any recipes?
zekks at 9:17AM on 09/13/07
I do have a great recommendation, although I must admit when I made it it was more of the dry variety than custardy. Then again, I adjusted a bunch of the ingredient amounts to use what I had on hand, etc. The recipe is Lemon-Spice Bread Pudding with Sauteed Peaches and it smells, looks, and tastes fabulous. You can check out my blog post with pictures here. Enjoy late summer's peachy days!!
jbeach at 9:53AM on 09/13/07
For toppings, I've loves blueberry with white chocolate. I've also seen some recipes for lemon-vanilla, cranberry-pinenut, and banana-cinnamon that sounds delicious.
As to methods, use the best bread you can get. A thick chewy challah has always given grand results.
And for half the eggs, milk, and sugar, make a really thick custard. Then pour the second half over top. It makes such a difference in texture.
michichan at 9:56AM on 09/13/07
I love the Barefoot Contessa croissant bread pudding, although I suspect eating it may triple your chances of having a heart attack. It is super yummy (very creamy and custardy) though, so I'd say it's worth the risk!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20883,00.html
Bread pudding recipes are also very flexible, so you could omit the raisins, add a liqueur (I like Frangelico, personally), add cinnamon, add chocolate chips, or whatever you can think of, basically.
ChristineB at 10:01AM on 09/13/07
what do you mean by "And for half the eggs, milk, and sugar, make a really thick custard. then pour second half over top"? I'm confused.
zekks at 10:04AM on 09/13/07
If you want very custardy, then don't use as much bread. These recipes are all far more flexible than you realize when you first start making bread pudding. .
lemons at 3:13PM on 09/13/07
This is a great thread---love bread puddings---am quickly gathering some tasty suggestions!
JEP at 5:16PM on 09/13/07
I agree that the recipe is quite flexible. Mine (recipe from one of my best friends), I sort of eyeball depending on the amount of bread I am using. The key is egg bread as someone else said. And butter is also a must!! I use one stick (sometimes a bit more) salted, melt it and pour over the pieces of bread and reserve about 2TBSP. The custard is three eggs , 1 cup cream, vanilla extract and sugar maybe 1/2 cup. Mix all of this and pour over buttered bread. The mixture should cover the bread so that it does not get dry. Then pour reserved butter, sprinkle brown sugar and cinnamon on top. Pop into preheated oven 350 degrees until golden. The best part of this bread pudding is the rum cinnamon sauce. Melt 1 stick butter over low heat, stir in 1/2 cup sugar, stir, once it dissolves remove from heat, stir in dark rum to taste (can be white sometimes I use white) (I like it with a hint not too rummy) and then 1to 2 TBSP cinnamon. Lot's of butter and sugar in this recipe but it is worth it! Plus I serve it with vanilla ice cream....: )
It's really yummy!!!
cristi at 7:05PM on 09/13/07
zekks;
Most recipes call for a certain amount of milk, eggs, and sugar to be lightly beaten together and poured ver the bred. I haven't found the perfect recipe, butmy variation is to make a custard of these ingredients, and here's how;
whisk the eggs and sugar in a small bowl
scald the milk in a sauce pan
in a slow stream, whisk the hot milk into the eggs/sugar mixture
return this to the bowl and heat until thick
michichan at 8:49AM on 09/14/07
I agree with the recommendation of the recipe for the Barefoot Contessa's croissant bread pudding. It's the best I've ever had.
grampart at 9:00AM on 09/14/07
Thanks for the recommendations all!
Wonder whose cooking would elicit the first heart attack: the Barefoot Contessa or Paula Deen?
hereandthe at 10:44AM on 09/14/07
Here is a link for the Silver Palette Bread pudding http://www.post-gazette.com/food/20020131superd.asp. It is simply Alzania Pierce's recipie with one change, letting the bread and milk stand for an hour, which does improve the texture. I know because I have been making it for about 45 years, pre and post Silver Palette. I double the raisins becuase my family loves rasins. Otherwise, this is the perfect New Orleans bread pudding
NO_Pam at 11:33AM on 09/14/07
My local co-op sells a bread pudding made with dried cherries and sour dough bread. Yum!
watchforbears at 9:53PM on 09/17/07
Last weekend I made a chocolate-coconut breadpudding from the Heirloom recipes cookbook. It was amazing!
Mich23 at 9:37AM on 09/18/07