Bread pudding recipe needed- Page 3

[TheatreDiva90016]

Posted: 11/27/07 at 10:38pm

"See Deena, I TOLD you!"

[miss pennywise]

Posted: 11/27/07 at 10:44pm

And just remember...croissants are loaded with butter. Mmmmm.

[Jane2]

Posted: 11/27/07 at 10:46pm

Yes, butter is my life! I'm just one little butterball.

Butterball? I might make a turkey tomorrow.

[DayDreamer]

Posted: 11/27/07 at 10:47pm

There's a cafe here that makes it with brioche. Second best in Seattle.

[miss pennywise]

Posted: 11/27/07 at 10:48pm

Who are we kidding? BREAD is the best food, no matter what kind it is!

[Jane2]

Posted: 11/27/07 at 10:52pm

I think it boils down to bread and butter being very important.

[Elphaba]

Posted: 11/27/07 at 11:07pm

a 2 second google search gave me approx 50 recipes on just one site
Bread Pudding

[DayDreamer]

Posted: 11/27/07 at 11:18pm

Jane - mom always put a ripe banana in it. Gives it a very distinctive taste.

[Jane2]

Posted: 11/27/07 at 11:29pm

Wow, the mind reels with thoughts of all kinds of bread pudding!

I must thank everyone who participated~ now I still don't know which recipe to use!

[mominator]

Posted: 11/27/07 at 11:30pm

Jane, why not use them all and have a taste test? We can all help!

[Jane2]

Posted: 11/27/07 at 11:33pm

Can you imagine that? White bread, raisin bread, grain bread, croisssants, bananas, cream, evaporated milk, white sugar, brown sugar, eggs, no eggs, yikes!

[mominator]

Posted: 11/27/07 at 11:34pm

Sounds Yummy and fattening!

[DayDreamer]

Posted: 11/27/07 at 11:35pm

I gained weight just reading Jane's last post.

[miss pennywise]

Posted: 11/27/07 at 11:36pm

I'll bring the vanilla ice cream!

[mominator]

Posted: 11/27/07 at 11:37pm

I'll bring the whip cream and nutmeg!

[Jane2]

Posted: 11/27/07 at 11:37pm

Can you make it caramel swirl?

[mominator]

Posted: 11/27/07 at 11:40pm

I can bring that too.

[Jane2]

Posted: 11/28/07 at 12:04am

It's a date, Mom!

[nomdeplume]

Posted: 11/28/07 at 1:15am

You forgot chocolate.

The synapses must be gonzo.

[wonderwaiter]

Posted: 11/28/07 at 1:35am

In my town, there's is a very popular variation known as Spano's Crumb Pudding. I'll get the recipe tomorrow and post it here. It was a Sunday staple at my last restaurant and it is heavenly.

[Jane2]

Posted: 11/28/07 at 9:16am

I know I forgot chocolate and brioche. I'm not crazy about brioche I must have left it out on purpose.

WW-Anything with crumbs sounds great. Nothing but butter and sugar-how could it be bad?

[artscallion]

Posted: 11/28/07 at 10:07am

From America's Test Kitchen - for those who aren't familiar with them, they take hundreds of recipes for whatever dish they're making and test them all. They then look at the science of it all, what elements work and don't work and combine what they've learned into one "Best" recipe for that dish:


A firm white American-style bakery loaf bread gives the best texture to this pudding. In a pinch, however, use Pepperidge Farm Hearty White Bread. Avoid chewy, crusty European-style breads because they do not soften properly in the custard. For an extra-creamy bread pudding with a sauce beneath a crisp top layer, remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds. Add the puree back to the rest of the mixture and stir to combine before transferring it to the baking dish. If desired, serve this pudding with softly whipped cream.
INGREDIENTS

Cinnamon Sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Bread Pudding
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
3 tablespoons bourbon
1 tablespoon vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon table salt
12 ounces good quality American-style white bread (about 1/2 loaf), sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 1/2 tablespoons unsalted butter , melted, plus extra for greasing pan



1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.
2. For the Pudding: Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
3. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, bourbon, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
4. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.

[keen on kean]

Posted: 11/28/07 at 10:13am

This looks like a super recipe! Putting butter on the top layer will make it crusty and crunchy - if you like that sort of thing. At least my customary use of white bread is vindicated. Croissants sound like a good idea but may be too much of a good thing.

[Jane2]

Posted: 11/28/07 at 10:29am

Yeah, they don't seem to recommend croissants. I thought the same thing about them not softening up the right way. This recipe looks good.

Oh so many choices! I'll tell you one thing-I tried Whole Foods bread pudding and it wasn't good!

[miss pennywise]

Posted: 11/28/07 at 10:35am

I'm tired of reading this thread. I want ACTION. When are you baking, Jane? And what time should we arrive?