Anyone got a good bread pudding recipe?
Discussion
Hi 
Have memories of my mother's bread pudding which tended to be on the solid side, so wasn't particularly a fan of it.
Was at my brother's house last week and his partner made a bread pudding which was a lot less stodgy ( she part used the microwave then the oven)and seemed more cake like. I preferred hers for the texture...but not the taste.
Anyone got a really good bread pudding recipe?
Have memories of my mother's bread pudding which tended to be on the solid side, so wasn't particularly a fan of it.
Was at my brother's house last week and his partner made a bread pudding which was a lot less stodgy ( she part used the microwave then the oven)and seemed more cake like. I preferred hers for the texture...but not the taste.
Anyone got a really good bread pudding recipe?
I love bread and butter pudding, I made a large one for a party (using left over egg yolks following the pavlova)
Excuse the volumes I tend to go a bit by taste and texture.
1 qty of raisins and grated apple soaked in spiced rum.
loaf of bread, half buttered / half covered in Blueberry Jam (Bon M)
place alterenate triangles of Jam / Butter in base of dish, and sprinkle with rum soaked fruit.
then, i used my creme brulee recieipe
heat double cream in a bowl over boiling water (I put in seeds and pod of vanilla at this point) once hot I remove the empty pod and pour over the egg yolks, beat and bring back onto the heat, stir in some icing sugar until nice and sweet. when offering to coat the spoon (when you'd put into dish for creme brulee) I poured it all over my layers of bread. Then took a chopping board and applied pressure to the bread (thick sliced) so it soaked up the liquid when it spung back into shape.
Baked in oven with a grating of apple, chocolate, and spoon of cinnamon.
Enjoyed by many and the house smelt fantastic!
(My mother swears by making Bread & butter pudding using a Brioche loaf, and gets good results too)
Excuse the volumes I tend to go a bit by taste and texture.
1 qty of raisins and grated apple soaked in spiced rum.
loaf of bread, half buttered / half covered in Blueberry Jam (Bon M)
place alterenate triangles of Jam / Butter in base of dish, and sprinkle with rum soaked fruit.
then, i used my creme brulee recieipe
heat double cream in a bowl over boiling water (I put in seeds and pod of vanilla at this point) once hot I remove the empty pod and pour over the egg yolks, beat and bring back onto the heat, stir in some icing sugar until nice and sweet. when offering to coat the spoon (when you'd put into dish for creme brulee) I poured it all over my layers of bread. Then took a chopping board and applied pressure to the bread (thick sliced) so it soaked up the liquid when it spung back into shape.
Baked in oven with a grating of apple, chocolate, and spoon of cinnamon.
Enjoyed by many and the house smelt fantastic!
(My mother swears by making Bread & butter pudding using a Brioche loaf, and gets good results too)
condor said:
Hi
Have memories of my mother's bread pudding which tended to be on the solid side, so wasn't particularly a fan of it.
Was at my brother's house last week and his partner made a bread pudding which was a lot less stodgy ( she part used the microwave then the oven)and seemed more cake like. I preferred hers for the texture...but not the taste.
Anyone got a really good bread pudding recipe?
Think this may have been the bread pudding recipe [ not to be confused with bread and butter pudding[Have memories of my mother's bread pudding which tended to be on the solid side, so wasn't particularly a fan of it.
Was at my brother's house last week and his partner made a bread pudding which was a lot less stodgy ( she part used the microwave then the oven)and seemed more cake like. I preferred hers for the texture...but not the taste.
Anyone got a really good bread pudding recipe?
8oz stale bread,4oz raisins, 2oz finely chopped suet,2oz sugar,1 egg, good pinch of nutmeg
Break bread into small pieces, cover them with cold water, soak for half an hour,then strain and squeeze dry. Beat out all lumps with a fork and stir in sugar, raisins,suet, nutmeg and mix well. Add the egg previously beaten and as much milk as necessary to make mixture moist enough to drop readily from a spoon. Put into greased pie dish and bake gently for about 1 hour. when done turn out onto hot dish and dredge well with sugar.
[From a friends Mrs. Beeton cookbook]
This is apparently has a stodgy texture, and not the light texture of bread and butter pudding
made one a while back using croissants instead of bread, flavouring the home made custard with fresh vanilla and white chocolate, was really good.
I'll have a look for a recipe.
here we go folks...........enjoy
http://www.bbc.co.uk/food/recipes/database/whitech...
I'll have a look for a recipe.
here we go folks...........enjoy
http://www.bbc.co.uk/food/recipes/database/whitech...
Edited by coolcatmaz on Friday 18th April 19:33
ooohhh how fit does that sound..............................................................
coolcatmaz said:
made one a while back using croissants instead of bread, flavouring the home made custard with fresh vanilla and white chocolate, was really good.
I'll have a look for a recipe.
here we go folks...........enjoy
http://www.bbc.co.uk/food/recipes/database/whitech...
I'll have a look for a recipe.
here we go folks...........enjoy
http://www.bbc.co.uk/food/recipes/database/whitech...
Edited by coolcatmaz on Friday 18th April 19:33
The recipe from the River Cottage Cookbook is excellent; rather than using dried fruit, you use fresh plums.
Cut the plums in half, lay them on a baking tray and sprinkle half a teaspoon of sugar into the middle of each. Bake, 200C, 15-20 mins. Let cool.
Make the custard with 500ml double cream and 200ml milk. Split a vanilla pod, add it to the milk and cream, bring to the boil and then leave it for a few mins. Whisk 3 eggs, 2 extra yolks and 125g sugar in a bowl. Remove the vanilla pod from the hot milk/cream and then gradually whisk it into the eggs and sugar.
Slice and butter half a loaf. Arrange buttered bread slices in ovenproof dish with the baked plums. You want the slices of bread standing on end, not layered, with the plums squeezed in between them. Pour over as much of the custard as you can. Leave it a few minutes to soak, then pour a bit more in. Repeat until all the custard is used up or the bread is totally sodden and won't soak up any more.
Leave to soak for half an hour then bake for 30-40 mins at 170C. You want the custard set, but still wobbly, like a custard tart. Serve hot or cold. The tartness of the plums really cuts through the richness of the custard.
Cut the plums in half, lay them on a baking tray and sprinkle half a teaspoon of sugar into the middle of each. Bake, 200C, 15-20 mins. Let cool.
Make the custard with 500ml double cream and 200ml milk. Split a vanilla pod, add it to the milk and cream, bring to the boil and then leave it for a few mins. Whisk 3 eggs, 2 extra yolks and 125g sugar in a bowl. Remove the vanilla pod from the hot milk/cream and then gradually whisk it into the eggs and sugar.
Slice and butter half a loaf. Arrange buttered bread slices in ovenproof dish with the baked plums. You want the slices of bread standing on end, not layered, with the plums squeezed in between them. Pour over as much of the custard as you can. Leave it a few minutes to soak, then pour a bit more in. Repeat until all the custard is used up or the bread is totally sodden and won't soak up any more.
Leave to soak for half an hour then bake for 30-40 mins at 170C. You want the custard set, but still wobbly, like a custard tart. Serve hot or cold. The tartness of the plums really cuts through the richness of the custard.
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