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| Bread Pudding
Posted: 6/14/2009 2:10:28 PM | Sorry it took a while to get back. This is about four 9X13 pans, so just divide by four and you would have enough to feed only a battalion, not an army.
The point is, this works in a cafeteria setting virtually without fail and I thought it would be easier than troubleshooting the existing recipe. | |
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| Bread Pudding
Posted: 6/14/2009 2:15:08 PM | Until this job, I had never made bread pudding. I used to get a kick out of the cheesecake scenes in Golden Girls and understood the value of comfort food by that example.
But, for me, hearth breads made in the simplest manner are the ultimate comfort food. Flour, water, yeast (or sour starter) and salt.
That's all I need to feel connected to the land and my purpose in baking. | |
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| Bread Pudding
Posted: 10/2/2009 4:12:31 PM | I have a bread machine and the bread is GREAT ... but it seems to dry out very quickly, like after the 1st day ... so I was thinking the perfect thing to do with my nutritious but stale homemade bread would be to turn it into bread pudding!
but I'm allergic to milk ... and was thinking I mite try coffee creamer??? who thinks that would work??? better yet, who KNOWS it would work!!??
so ... if I just modify the old French style cinnamon toast recipe ... make a dip with eggs, cinnamon, nutmeg, sugar ... and coffee creamer instead of milk ... but use more of the creamer than I used for French toast ... use up my day-old homemade bread ... add raisins ... let it soak maybe overnight in the frig ... and bake it ??? instead of frying it???
I did something similar for a baked French style cinnamon toast when I had overnight company and didn't want to fuss in the morning ... I used oldish cinnamon raisin bagels! and THAT turned out good ... it was supposed to be French toast and, as such, it was not as moist as I would want for bread pudding ... cuz I want this to be more custardy ...
guess I'll just have to wing it and see if the coffee creamer really makes it happen ... maybe it'll turn out to be slop instead of custard tho ... cuz I don't know if it will turn out to be CUSTARD like I want ... or ... maybe coffee creamer won't happen!!!
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| Bread Pudding
Posted: 10/2/2009 4:25:19 PM | Maude,, Do you think vanilla soy milk might work for you in your bread pudding??
I haven't made one of those in a long time, maybe because, with kids, bread doesn't stay around long enough. One of the ultimate comfort foods, in my opinion..
tb | |
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| Bread Pudding
Posted: 10/2/2009 4:27:26 PM | | It all sounds yummy to me, I'll try them all myself. I'm no chef, but I like mixing things together to fit my taste. | |
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| Bread Pudding
Posted: 10/3/2009 11:12:46 AM | well ... I TRIED it ... no custard ... not enuf custard anyway ... so I used way too little coffee creamer ... (which IS basically that soy milk stuff ... only creamier ... )
I used roughly 4 thick slices of homemade bread (into which I add ALL KINDS of good stuff like oatmeal, ground flax seed, honey, maple syrup, etc.) ... I diced up the bread into smallish cubes ... added maybe 1/2 cup of raisins ... dusted THAT mixture with LOTS of cinnamon and nutmeg ... buttered a baking dish and dumped the bread cubes and raisins in ...
for the custard, I beat together 4 medium brown eggs (cuz I LIKE brown eggs! - not cuz they're healthier cuz they're not! they're prettier!), 2 tablespoons of sugar, more nutmeg and cinnamon and probably 3/4 cup of coffee creamer ... then poured it over the bread mixture ... covered with plastic wrap and put in the frig overnight ...
got up this morning and could see that it was too dry ... added maybe 1/2 cup more of the coffee creamer ... and baked until it looked done ... at about 350 degrees fahrenheit ...
in retrospect, I should have used EVEN MORE coffee creamer ... and lots LESS sugar ... it was great but not what I'd envisioned ... not custardy at all ... I DID get rid of 4 thick slices of whole wheat homemade bread! it was (for me) gaggy sweet ... (my friend LOVED it ... but he likes sweet things!) ... cuz the raisins are so sweet ... I didn't take that into account ... and, of course, there's sugar in the coffee creamer ... so ... the end result was way too sweet ...
and there were basically no custardy spaces at all ... and it's my opinion that the custardy spaces are what makes bread pudding good ... so ...
I need to bake bread today which will free up what's left of the previous loaf to ... TRY IT AGAIN! I'm going to meet my son tomorrow morning ... maybe I'll take him some of my next effort!
don't ya'all just love experimenting with foods?! | |
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| Bread Pudding
Posted: 11/17/2009 6:52:11 PM | since my last post on this subject a month and a half ago ... I've come up with a new recipe that sort IS ... Wonder Bread meets Jell-O ...
I dice up the couple-of-days-old homemade bread (with the oatmeal, ground flax seed, honey, maple syrup, etc., etc.) ... dust the bread squares HEAVILY with cinnamon and nutmeg ... dump in a few raisins ... cook together a flan mix using the soy coffee creamer ... and pour it over the top ... stick it in the frig until the next day!
simple ... easy ... makes ME happy!
when I make my recipe the more-or-less "regular long way" ... I think the key element was that ... after I've diced up the bread, etc. ... and mixed together the custard ... I was pouring the raw custard mixture over the bread cubes THE NIGHT BEFORE ... so it got all soaked up before I baked it the next morning ... I think that was key to the success ... making it this way really tastes better to me ... but using a flan mix is easier! I've lately become a big fan of easier ... | |
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| Bread Pudding
Posted: 11/19/2009 5:50:21 PM | I like a very dense bread pudding, not one of those prissy custardy things. Here's how I do it...
About 10 stale croissants, broken into big chunks
1-2 eggs, depending on how much bread I have
a medium size can of evaporated milk
sugar
cinnamon
a big handful of dried fruit, chopped small (about 1/2")
Beat eggs and combine with evaporated milk, sugar and cinnamon (keep tasting until it tastes good to you).
Combine croissant chunks and dried fruit and fold into egg/milk mixture. Set aside to soak for about a half hour.
Squeeze excess liquid out of croissant mixture. This part gets a bit messy--you just have to experiment until you get it right. You don't want it bone dry, but you don't want it gooey, either. Pat the mixture into a greased baking dish of a size that'll make the pudding stand no more than 2-3 inches tall. Good bread pudding is pretty flat.
Bake in preheated 350 degree oven until knife comes out clean. Serve warm with a nice dessert sauce. | |
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