Bread Pudding
dandyrandylou
6 years ago
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Comments (18)
colleenoz
6 years agolindac92
6 years agoRelated Discussions
Bread Pudding
Comments (4)It's like my friend's mac and cheese. The best I've ever tasted, but so rich you can only eat a spoonful (which is good because you should only eat a spoonful). I love custards, and make bread pudding with 2% fat milk, eggs, no butter and only a little sugar. :) It's really good! So, Fawnridge, is this your declaration against going non-dairy? Or just living vicariously?...See MoreApple Cider Doughnut Bread Pudding
Comments (5)Since you have a source for the doughnuts, you don't need one for the bread pudding. The basis of bread pudding is the custard. You need approximately 2 eggs per cup of milk and/or cream. Some people add an extra egg. Total volume is enough to cover the bread (doughnuts) when they're pushed down into the mixture. For doughnuts, I wouldn't add sugar, or not much. Next you have to decide on the texture you want. Do you want fixed shapes with sharp edges? Bumpy but not defined edges? No discernible shapes at all? A smooth even pielike texture? For sharp edges use a knife to cut the doughnuts. For bumpy, tear them. For blobs rather than bumps, tear and crumble them. For smooth pie type it doesn't matter, just soak them in the custard until they dissolve and use a slotted spoon to transfer them so you don't have excess custard turning it into bread quiche. :) Next stale the doughnut pieces. Leave them out for a few days if you can, or toast them in a low oven until they're good and dry but not crumble dry. If you want defined shapes, use a warmer oven (350° F) and let them get a little toasty brown. Do you want other lumps in the pudding? Apple bits, raisins, nuts? Whole nuts don't do as well as halved or lightly chopped, unless you want them very crunchy. Apple bits should be between peanut and macadamia nut size to hold up well while being pleasant. Eyeball your quantity of doughnut bits, or measure. I'd say no more than a cup of total mix-ins for three cups of "bread", and half a cup is probably plenty. Bread pudding shouldn't require a ton of chewing. But that's to taste. Mix up the custard and add any spices or flavorings you like. Quantity is hard because it depends on what you want it to taste like, whether you're grinding fresh, using a "wet" spice like Penzey's or a really dry one like most grocery stores sell. Generally, between 1/2-1 tsp of any particular spice and no more than a tablespoon total per quart of custard -- ish -- is a good approximation. You don't need to add any at all if the donuts have a lot of flavor. And if they have spicy crumbs, stir in the crumbs from cutting/tearing them. Some people add a quarter tsp. of salt. I don't think it's necessary, but might be a foil for the sweet if the doughnuts are really sugary. You can add the custard to the bread or the bread to the custard, then stir in the mix-ins (if you want crunchy nuts, stir them in at the end instead). Just have a bowl that's well more than big enough. Unless you're doing the sharp edges, put a plate that almost reaches the edges of your bowl on top of the mixture, and put a big can of tomato product, or other weight, on top. Let it sit to soak for half an hour and check. Doughnuts don't have a lot of structure so that might be plenty. Maybe even check in half that time. I've only done doughnuts mixed with bread. When the pieces seem saturated and at the correct texture (if they're too bumpy, let them soak longer), use a big spoon to transfer to your baking dish. This is the best way to make sure the mix-ins are well distributed, and you'll also be able to make sure the spices haven't pooled. Don't stir the mixture unless you want the smooth as pie version! Add enough custard so that the bits are mostly covered, but only barely, to prevent that quiche collar. Bake at 350° F for 35-45 minutes, unless it's huge which would take a bit longer. If you're serving right away, until the top is golden. If you're reheating later, until the custard is just barely set. Optional: If you like a topping, you can add any kind of crumble. Put some spices in that are reminiscent of the doughnuts, and maybe a spoon of applesauce too, but not so much flavor that it'll compete with the pudding. Just a hint. Optional: Cider hard sauce, either from hard apple cider or apple juice and brandy, would be excellent. Good luck with it!...See MoreYesterday's challah becomes today's bread pudding
Comments (8)LOL, AnnT, I knew you'd approve. Mother says the raisins remind her of little dead bugs in there. (snicker) Some apricots might be really good, though, or some of your caramel sauce and I was thinking about raspberries. Sorry, LindaC. PM, now that sounds like dessert! I'm still passing mine off as breakfast. I think we'll always be on Weight Watchers, Elery keeps calling it a "lifestyle". He's lost 90 pounds and I think he's too thin, but he just won't give it up. Colleen, I'm thinking Amanda would love it, made with gluten free bread and coconut milk, I'm definitely going to have to do that. Martha, my bread never gets thrown away. Most times it becomes bread crumbs, but this is a much better use of challah, I think. Nancy, I've seen french toast and bread pudding made with pumpkin or banana bread, but never an unsweetened type. Now that's a lucky accident, you could call that "recipe development"! SheilaJoyce, I don't have that cookbook, but that sounds just like the bread pudding Grandma made, with vanilla and cinnamon and lots of custard. I always figured it was because us kids ate nearly all of the bread and didn't leave that much, so more eggs than bread. Mother is having some more of it right now with coffee, she says all her pills are easier to take with bites of bread pudding to help them down. Yeah, that's her story... Annie...See Morebread pudding anyone?
Comments (4)I can't imagine good bread pudding made with such whimpy bread. All the good puds I've had were made with French or better....See Moreplllog
6 years agoparty_music50
6 years agolast modified: 6 years agoci_lantro
6 years agocolleenoz
6 years agoannie1992
6 years agolast modified: 6 years agodandyrandylou
6 years agoci_lantro
6 years agoannie1992
6 years agoci_lantro
6 years agoannie1992
6 years agoLouiseab
6 years agoMissMyGardens
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6 years agolindac92
6 years ago
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