| Bread Pudding
Posted: 12/15/2005 6:20:56 PM | I tried to use the day old bread to make bread pudding. So it went like this:
I cut the day old bread in cubes
Beat eggs and milk and sugar in a bowl, pour over the bread cubes. Added raisins, coconut flakes and nuts to it and baked.
It all turned out okay, with aroma filled the whole kitchen and the pudding raised up golden and brown. BUT, as soon as I took it out from the oven, within 5 to 10 minutes, the pudding shrank down almost a fifth of its orginal size with the middle heart to a dent. Anyway to avoid this??? | |
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| Bread Pudding
Posted: 12/17/2005 11:04:50 AM | | I know an old english lady and she only boils it. I think for nearly six hours, unless she was joking. | |
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| Bread Pudding
Posted: 12/17/2005 11:42:04 AM | | that kind of boiled bread pudding is filled with dried fruit but I think the original posting is about what we english like to call "bread and butter" pudding. I think you just need to add more bread and let it soak up the custard mixture for a while before baking it. | |
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| Bread Pudding
Posted: 12/17/2005 11:55:18 AM | If for 6 hours I rather bake a Christmas fruit cake, and it won't take that long.
Oops, now you remind me that I didn't put in any butter. And I did let it soak for a while before I put in oven.
Well, since it just fall not fail, why sweat the small stuff, it still tastes deliciouuuuuuuuus!! yum yum!!! Thanks!!!! | |
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| Bread Pudding
Posted: 12/18/2005 2:06:50 AM | Someone is pulling your leg about the boil. You are to make a basic custard, adding yolks (only) cream and sugar. I steep the custard, careful not to make scrambled eggs. I use old artisan type bread, sometimes buying, or getting free loaves at a bakery. Soak up the bread and bake for about 45 minutes at 350.
I have never used a recipe, but I add whatever I have to add extra flavor. Nuts, golden raisins, white chocolate, cinnamon, nutmeg, lemon zest. Make a whiskey sauce for an added classic touch. The bread should not fall, in fact it should puff up. I can figure out the exacts if you like, but this is something where I just start tossing ingredients.
I believe there is another older thread with this in it. | |
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| Bread Pudding
Posted: 12/18/2005 8:27:01 AM | I like to make this pudding as I can add anything that's handy. It DID puff up, and I enjoy watch it from the oven window. It is after it cool off a little bit, it start to shrink.
Okay, I am going to check with the older thread, hope the topic title is just as the way it should be about bread pudding.
Thank you. | |
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| Bread Pudding
Posted: 12/18/2005 8:49:18 AM | actually Dallas, it's true about the boiling. But it's a different recipe.....being english, I can remember my grandmother used to make it. Gawd that stuff was heavy! I remember once there was some left and at the time we had chickens and my Dad threw the leftovers into their pen. We laughed because weeks later we were watching the hens and realised they were still pecking at the lump that he threw in there.
So the distinction for an english person is..."bread pudding" is made with lots of dried fruit and sometimes suet whereas "bread and butter pudding" is the recipe you describe above. | |
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| Bread Pudding
Posted: 12/18/2005 4:00:08 PM |  Old English Bread Pud'n (family recipe)
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins
4 eggs, beaten
2 cups milk
1/4 cup white sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter over bread, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Eat hot or cold. | |
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| Bread Pudding
Posted: 12/18/2005 4:41:04 PM | Iwould like to see the English recipe. I see most are using whole eggs. I think that makes a heavier pudding. The whites, I believe, toughen up the dish.
I raised chickens for a few years - well, five - and I always gave them leftovers, no matter what they were. They liked desserts, cakes, bread pudding, pie. They also enjoyed pasta dishes. They were my girls. | |
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| Bread Pudding
Posted: 12/18/2005 4:53:33 PM | I don't have my Grandmothers recipe but I can ask my mother next time I talk to her on the phone ( she lives in england) but the following recipe I found on the net sounds pretty close to what she made. Its pretty solid and cut into squares. (If its boiled it turns out more like english plum pudding.) My Gran didn't put cherries in hers.
BEST EVER BREAD PUDDING
1 1/2 lb. white sliced bread
1 1/2 pint of whole milk
7-8 teaspoons mixed spice
12 oz brown sugar
4 medium eggs beaten
7 oz shredded suet
2 lb. luxury dried mixed fruit
2 oz glace cherries chopped
butter to grease tin
confectioner's sugar
grated nutmeg (optional)
10" x 13" meat tin
Preheat oven to 350F (180C) (gas mark). In a large bowl, soak bread in milk for 10 minutes. Stir well to break bread up and add the mixed spice, sugar and eggs. Stir in suet and fruit.
Grease a 10" X 13" meat tin with butter. Pour in mixture. Grated nutmed can be sprinkled on prior to cooking if desired.
Cook in the center of the oven for 1 1/2 TO 1 3/4 until firm to the touch. Sprinkle with desired amount of confectioner's sugar.
Allow to cool and cut into squares. Wrap in foil to keep moist, and fresh. | |
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| Bread Pudding
Posted: 12/19/2005 3:20:34 PM | My recipe of bread pudding is 8 slices of wonder bread and two boxes of Vanilla pudding mix and raisens
Make the pudding (just add a little more milk), take the crust off the bread. Sprinkle bread with a little nutmeg and break into small pieces. fold into the pudding mixture with raisens.
It's just as good as the Looooooooooooooooooooooooong process. | |
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| Bread Pudding
Posted: 12/19/2005 7:18:02 PM | Mine is closer to firebirz. I have not a clue to what suet is, but think it might be rendered fat? Basically I am making a custard, like you would for ice cream, or more recently my recipe for egg nog with just egg yolks. My bread is cut into 1 inch cubes or so. I use lots of butter and toss in whatever spices suit my fancy, and fruits that do as well. I have made chocolate, apple, and other styles. I like a more traditional with a whisky sauce. I bet most of these recipe (except Wonder Bread and boxed pudding) come close to being the same.
Wonder bread and vanilla pudding? | |
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| Bread Pudding
Posted: 12/19/2005 8:23:19 PM | dallas....suet is nasty stuff that english put in a lot of their puddings
I didn't think it was rendered fat...so I looked it up...it said its " hard fat around the kidneys and loins in beef and mutton" which really sounds disgusting.
I must say I had to laugh when I saw your comment about wonder bread and vanilla pudding LOL. | |
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| Bread Pudding
Posted: 12/19/2005 8:29:41 PM | OK, suet is nasty. I remember now using it for bird feed. They add seeds to suet and they are nuclear proof balls of fat. Ack. Furr ball caught in my throat.
As for the wonder bread recipe, and God bless this person, the box of pudding has nothing to to do with bread pudding. But, again, sounds interesting. | |
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| Bread Pudding
Posted: 12/20/2005 2:45:00 PM | | take raisin bread toast it with lots of butter warm up sweetend condensed milk and brandy pour over top of bread it is good tastes like bread pudding without the work saw that one on tv and it is good | |
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| Bread Pudding
Posted: 12/21/2005 6:51:03 AM | Try wonder bread and Vanilla pudding. You'll never make it the long way again.
I would eat that after the "Hyant Regency" parties were over. Those rich people always had that there. I was head of maintanence at the time and very fond of the head cook. He gave me every one of his recipes.
I know cooking secrets you guys will never-ever know. | |
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| Bread Pudding
Posted: 12/21/2005 7:51:24 AM | ^^ oh c'mon share. Don't be an ole meanie.
Anyway I wasn't getting at ya with my comment...it was more to do with Dallasguy. | |
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| Bread Pudding
Posted: 12/21/2005 1:41:33 PM | | Hey pete, are you saying this chef knew things only HE knows and we are all still in the dark? I bet there are no secrets at all anymore. | |
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| Bread Pudding
Posted: 12/21/2005 2:57:26 PM | | If using sliced white bread and boxed vanilla flavored pudding is one of the tips, I think we are all safe. | |
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| Bread Pudding
Posted: 12/21/2005 3:05:38 PM | | it is up there with velveeta con queso, just heat and serve! | |
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| Bread Pudding
Posted: 12/21/2005 6:39:51 PM | No one has to be a smart ass about anything. Just make it. This is a furum for recipes for bread pudding-I gave mine. Mine is just as good as the long process.
The two prominate ones always, have their cute little one-liners.............. You boarder on being insulting. | |
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| Bread Pudding
Posted: 12/21/2005 6:55:11 PM | I can only speak for myself by saying I had no clue you were serious with the Wonder Bread deal. Akin to Az's chocolate cake French Toast that was put forth tongue in cheek.
If I insulted you, I apologize. However Az was correct. There is nothing new under the sun, just old becomes new again.
Great idea.... Chocolate Cake Bread Pudding! | |
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| Bread Pudding
Posted: 12/21/2005 7:47:22 PM | | I was curious about the secrets. And dude if that chef is so proud of this recipe, then he has just given up. I am sure it tastes great it is just not me. There are plenty of you here who will eat like that. You have to admit it isn't cooking. | |
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| Bread Pudding
Posted: 12/23/2005 10:18:04 AM | hehehe, this what I did yesterday, I just used a cup of the liquid coffee whitener vanilla toffee caramel flavour, eggs, coconut flakes and glazed cheeries, and it tastes yummy.
AND, tomorrow, I will try something weird.......to turn bread pieces to a loaf of unsweeten flavour bread. I will blend a can of chicken broth and an onion and pour onto the dry bread pieces and add sundried tomato bites and bake.
Will let you know the result.........stay tune.... | |
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| Bread Pudding
Posted: 12/26/2005 5:28:06 AM | I think the recipe for British Bread Pudding (Boiled) sounds more like it may have been the 'milk toast' I heard about some years ago. An older friend had thought back to the days when his mom made it for him, and it became his comfort food.
Although I am not sure how to make it...
Then I think there are still two different types of bread pudding....one is very dense and can be eaten hot or cold. If it is cold one you can cut it into squares and it holds the shape. If it is the hot pudding it must be eaten as such almost....and it is a little thinner and may have a bit of a sauce.
Earl's restaurants in Western Canada serve up a fantastic one, served warm.....but then everything they make is fantastic...no prairie oysters though - phew! | |
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