Hi everyone,
I've been a lurker on this list for awhile, but the words 'bread
pudding' just leaped off the screen at me. I have a HUGE collection
of bread pudding recipes that I hope one day to compile into a
book...bread puddings with fruit, vegetables, cheese, chocolate...you
name it. Also some great sauces to go with.
In reply to Fredericka's request for a good use for her thawed bread,
here is my most basic bread pudding, the one my mom used to make,
real comfort food. You can use most any kind of bread, and add as
much cinnamon or spice and raisins as you'd like. I tend to like my
bread puddings light and fluffy with a good browned crust -- this one
calls for a minimum of bread - but for a thicker BP, add more bread
in proportion to the liquid.
I have also included one of my favorites, Cranberry-Orange bread
pudding, which fills the house with an enticing aroma. And I have to
share this Caramel-Apple bread pudding recipe I just got from a
friend. With apple season coming up soon, this looks irresistible. I
don't know the source of the recipe.
I also often make a blueberry BP, made with Italian bread, that I
have with my breakfast coffee. Mmmmm, don't get me started.....
Portia
BASIC BREAD PUDDING
(a fragrant, earthy dish)
2 to 3 thick slices bread, spread lightly with butter and cut into cubes
1/2 cup (or more) raisins
2 cups milk, heated to scalding
2 eggs, beaten slightly with fork
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon cinnamon (or to taste)
Preheat oven to 350 F. Combine cubed bread and raisins in greased 1
1/2-quart baking dish. (I use Corningware.) In separate bowl, combine
eggs, sugar, salt, vanilla, and cinnamon. Add milk slowly, stirring
constantly. Mix well. Pour over bread and raisins. Set baking dish in
shallow pan of hot water. Bake about 60 minutes, or until firm and
browned on top. Serve warm topped with whipped topping, warm
chocolate sauce, or lemon sauce. Serves 4 to 6.
CRANBERRY ORANGE BREAD PUDDING
1 1/2 cups bread cubes
3/4 cup milk, scalded
3/4 cup orange juice
Grated rind one orange
4 egg yolks, beaten with fork
1/2 cup sugar
1/4 teaspoon salt
1/2 cup sweetened dried cranberries
Butter and extra sugar
Preheat oven to 375 F. Soak bread cubes in milk. Combine juice, rind,
egg yolks, sugar, and salt; stir to dissolve sugar. Add to bread
mixture with cranberries. Pour into greased 8- or 9-inch baking pan;
sprinkle on a little sugar and butter pieces. Set in larger pan of
hot water. Bake 45 minutes or until knife inserted in center comes
out clean. Serves 4.
CARAMEL APPLE BREAD PUDDING
Sauteed sliced apples bathed in a rich caramel syrup are the perfect
complement to this outstanding pudding.
PUDDING
1 tablespoon butter
3 medium tart apples (such as Braeburn or Fuji), peeled, cut into
1/2-inch pieces (3 cups)
1/2 cup coarsely chopped toasted pecans*
1 1/2 cups milk
1 cup whipping cream
30 caramels
3 eggs
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups loosely packed cubed (1/2 inch) stale French bread
TOPPING
1/2 cup butter
2 large Fuji, Braeburn or Golden Delicious apples, unpeeled, sliced
1/2 cup packed brown sugar
1. In large heavy skillet, melt 1 tablespoon butter. Add cut-up
apples; cook over medium heat until apples are lightly browned and
thoroughly cooked, turning frequently.
2. Lightly butter 9x5x3-inch (2-quart) loaf pan. Sprinkle pecans over
bottom of pan. In medium saucepan, heat milk and cream over medium
heat until very hot but not boiling. Add caramels; cook and stir until melted.
3. Heat oven to 350 F. In large bowl, whisk together eggs, 1/4 cup
brown sugar, vanilla, cinnamon and salt. Slowly whisk in hot caramel
mixture. Add bread cubes and cooked apples; let stand 30 minutes.
4. Spoon mixture into loaf pan. Bake 50 to 60 minutes or until set
but still slightly soft in center. Cool completely on wire rack.
5. Melt 1/2 cup butter in skillet over medium heat. Add sliced
apples; cook until apples are tender but not mushy. Stir in 1/2 cup
brown sugar; cook and stir until apples are coated.
6. Unmold pudding onto plate; cut into thick slices. Place on
individual dessert plates. Spoon warm apple slices and sauce over each serving.
TIP *To toast pecans, place on baking sheet; bake at 350 F. for 6 to
8 minutes or until slightly darker in color. Cool.
10 servings
PER SERVING: 475 calories, 26.5 g total fat (14 g saturated fat), 6.5
g protein, 55 g carbohydrate, 125 mg cholesterol, 310 mg sodium, 2.5 g fiber