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bread pudding.
Clint and Carolyn's house, Alexandria, Virginia.
January 13, 2007.
Pic by Stacy.
... Read my blog at ClintJCL.wordpress.com.
... Read Carolyn's blog at CarolynCASL.wordpress.com.
Inspired by my successful attempts with regular bread pudding, I made my first batch of chocolate bread pudding.
I was pointed to a recipe in the Joy of Cooking by an internet friend and I paired the bread pudding with a Baileys creme anglaise sauce (an idea that I totally stole from a restaurant here in Charlottesville that serves it).
Goes great with whipped cream, vanilla ice cream, or a simple glass of milk. Also goes great with watching the Winter Olympics in Buffalo, since it's real stick-to-your-ribs (and, in a lesser way, stick-to-your-liver) comfort food.
The bourbon cuts the chocolate and custard richness just so, and it's dead simple.
Warm Pumpkin Brioche Bread Pudding
Toasted meringue, persimmon, sage caramel sauce. ($9)
Notes: This is the newest item on the dessert menu. It replaced my former favorite dessert (summer) item, the Lavendar Baked Alaska.
This warm pumkin brioche bread pudding is now my new favorite. It is to die for. One complaint is that the portion is really just too small. It's very rich, but for the price, I think I could handle just a tad more.
As for the dessert itself, the brioche bread pudding is immensely soft and silky. The flavors are all there, and I love that it's still warm. I especially appreciated the candied sage leaves. However, personally, I could do without the mass of whipped cream on top of the bread pudding.
The toasted meringue is a nice touch. What I truly enjoyed, however, was the sage caramel. I wished the presentation weren't so spread out. The outlying dollops of sauces really just seemed a little too far removed for any purpose other than decoration.
We like this so much that we ordered another one, which they executed just as well, and even more complete. (This version is missing the toasted meringue).
I made this today with the leftover bread from my freezer. Will try it with dried cranberries next time. It was yummy.
Bread Pudding
Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)
Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).
Bread Pudding Sauce
Ingredients:
1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt
Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Inspired by my visit to Serpentine (www.serpentinesf.com, highly recommended). Brooks and Co. in the kitchen change up the recipe seasonally and their early June offering was Fennel Savory Bread Pudding. I was going to a bacon-themed pot luck and was making something non-bacon so I made this additional dish as kind of an afterthought.
Mark's Version of Savory Bread Pudding
Base:
1 whole baguette, a bit stale, cubed (I used an Acme "rustic"), about 5-6 cups
4 eggs
2 cups milk (replace some with heavy cream for richness)
Hunk gruyere, grated (1/2 cup?)
1/4 cup fine grated parm
1/2 teaspoon salt
Grinds pepper
Filling:
One yellow onion, chopped
5 strips bacon, chopped
Handful roughly chopped nettles
Pinch Thyme
2 tablespoons butter
Instructions:
Put butter in medium pan and allow to slightly brown. Fry onion and bacon in the butter until onion is soft / slightly golden, bacon is slightly crisp. Add nettles to wilt and the thyme, remove from heat. Lightly beat eggs, add milk (,cream), salt, pepper, and everything from the fry pan. Add bread, stir, let soak for ~20 minutes turning occasionally so the bread absorbs evenly. Bake in a greased 8" square pan at 350 for 30-45 minutes until inside is clean when poked with fork. (mine was terribly stuck in because I forgot to grease)
Notes:
-to protect the top from burning you can start with foil over it for the first 10-15 min.
-for protection against overcooking the edges you can cook it in a water bath (suggestion from brooks)
-when using other filling which is more moist (like more veg) cut back on the milk a bit.
The folks at Minnie's Catfish Corner figured out that I was the guy who posted about them to the MCNO website, and so they gave me a serving of their new bread pudding gratis. It was delish.
This french toast, made out of chocolate bread pudding, is absolutely out of this world! And perfect for Valentine's Day brunch!
www.sporkorfoon.com/spork_or_a_foon/2010/02/chocolate-bre...
Milk, eggs, bourbon, chopped dark (72%) chocolate, bread cubes, turbinado sugar, soaked for 45 minutes and tossed once or twice.
Read more about budín de pan, Argentine-style bread pudding, on my blog: Budín de Pan al Caramelo | Bread Pudding with Caramel Sauce
Banana Peanut Butterscotch Bread Puddings adapted from Alice Medrich's book Sinfully Easy Delicious Desserts .
Read the review of Sinfully Easy Delicious Desserts on Read, Write, Cook
What do you do when you accidentally over bake rolls and they are too dry? You bake them up into a delicious custardy bread pudding. Also a great use for some of that extra cranberry relish left over from Thanksgiving. It was so good I may "accidentally" over bake rolls again. I used the recipe from The River Cottage Cookbook (I used half the amount of sugar)