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e_moon60

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Bread Pudding For the First Time [Dec. 4th, 2015|11:05 pm]
e_moon60
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...it will not be the last.   I had never made bread pudding before, and don't think I'd ever eaten it, but after seeing some on TV cooking shows, and hearing about it....

Bread-pudding-lighter
I could not get a picture taken before the spoon went in.   This is bread pudding with diced Honeycrisp apple in it (about 5/8 of the apple, something over a cup of the diced apple, went in.

I looked at several recipes online.  The one for apple bread pudding needed 10 cups of cubed bread; I didn't have that much.  Two of them needed 6 cups of cubed bread; I had too much.   The big recipe used 4 eggs, and the small one 2 eggs.  So for the various amounts I kind of...felt my way.

2 cups milk
3 beaten eggs
1/2 cup plus a smidgen (having tasted the apples) of plain white sugar
1/4 cup butter
6 1/2 - 7 cups  bread cubes
unmeasured (1-2 cups fit in that bowl) diced apple (small dice), unpeeled
1/2 tablespoon vanilla
1 teaspoon cinnamon
Brown sugar sprinkled on top.

The bread was almost half a loaf of supermarket bakery's "Country French" (a round-loafed bread we like a lot for sandwiches and toast)--it had gone a little hard on the outside because we'd been eating Thanksgiving leftovers.  I left the crust on when I cut it up.   Some cubes had crust on one side; some didn't.

I'd heard/read/been told that bread pudding was simple.   I've been told that about things that weren't, too.  But this...yes, once the prep was done--slicing the bread, dicing the apples--the rest was simple.  Butter the casserole.  Melt the butter in the milk as the milk warms, put that in a bowl, add the sugar and stir, let it cool a bit while dicing the apple and then lightly beating the three eggs in another bowl.  Then all the liquids together, all the bread cubes and apple dice-bits into the casserole and pour the liquids over...push down into the liquid (and let it rise again.)  Brown sugar on top, into the oven, wait.  And wait.  (Our oven is not the fastest oven in the world.)   The smell...and then the flavor and texture and...I will be making this again.

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Comments:
[User Picture]From: aunty_marion
2015-12-05 12:18 pm (UTC)
My mother's version was sliced bread (as much as you've got that will go into a casserole dish of whatever size you have!), buttered (I think on both sides), with raisins or sultanas scattered over and between the slices. The custard then doesn't have to have any extra butter in it. She also made one with the bread spread with marmalade, instead of the raisins. I don't like either cooked raisins or marmalade, but apricot jam is rather nice instead.

I also make a savoury one, with buttered sliced bread, onions (if liked, chopped or in thin rings), sliced tomatoes, salt & pepper & nutmeg in the custard instead of sugar, and sprinkled heavily with grated cheese. Yum!
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From: sheff_dogs
2015-12-05 07:17 pm (UTC)
Sliced buttered bread is the way I make bread pudding. I have always assumed the use of sliced buttered bread comes from the British tradition of having that first at tea time before you were allowed to have bread and jam, then scones and finally cake, i twas also a British working class tradition to have bread and butter/marg on the table at all meals for filling up any gaps cheaply. The custard is not heated, just mixed and poured over then left to sit for at least half an hour; the sugar is mostly sprinkled over the top to give a crunchy topping. The sweetness comes from the dried fruit although I too avoid raisins and use dried cherries or blueberries with peel for a lovely bitter contrast. Bread pudding is very good made with leftover fancy breads like brioche, stollen or panetone if they are part of your Christmas tradition.
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[User Picture]From: aunty_marion
2015-12-05 07:43 pm (UTC)
Mum's reminder 'rhyme' for setting the tea table was: "Bread, butter, sugar, milk; cups, saucers, spoons; breadboard, bread knife, little knife; teapot, tea in it, kettle on." We almost never put marge on our bread, only butter (I don't know if that was Mum's reaction to having to have marge during the war!). We didn't usually have scones, but we had to have at least one slice of bread and butter and 'something' - jam, possibly, but usually meat paste, or cheese spread, or Marmite, or something else savoury - before we could go on to cake or biscuits.

Incidentally, where I grew up, this is formally known as 'bread and butter pudding'. In other areas of the UK there's a thing called 'bread pudding' which appears to consist of completely soaked bread, possibly as large breadcrumbs, with a LOT of fruit in it, which is cooked and then sold cold, cut into squares. I think it's ghastly and avoid it like the plague.
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From: sheff_dogs
2015-12-06 05:58 am (UTC)
Oh yes, bread and butter pudding is good, bread pudding is stodgy and slimy.
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[User Picture]From: e_moon60
2015-12-07 01:46 am (UTC)
I definitely want to try a savory one. But not right away. Knitting is top of the fun activities at the moment.
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[User Picture]From: mrs_redboots
2015-12-09 10:18 pm (UTC)
I have a recipe for a savoury one - cheese pudding - on my blog, but linking to it caused LiveJournal to mark my comment as spam! Bother.

And yes, bread pudding and bread-and-butter pudding are two different things, although both equally delicious; the former is more like a cake and can be served hot or cold, while the latter is definitely a hot pudding (hot dessert, in American English). Delia Smith has a great bread pudding recipe.

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From: 6_penny
2015-12-05 04:04 pm (UTC)
Now you have the formula- egg custard plus bread plus whatever - you can play with it - sweet or savory. A family friend made a tuna casserole variant with the custard plus bread sandwiched with tuna!
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[User Picture]From: e_moon60
2015-12-05 05:21 pm (UTC)
Oh, yes, the formula will be played with. Not, however, as a tuna casserole variant. I think diced ham and chicken and peppers and so on for the savory side.
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[User Picture]From: montuos
2015-12-06 07:38 pm (UTC)
I came to say things that others have already said, leaving me only this to add: if you want additional inspiration for savory bread puddings, just search for "strata recipe". The stuff is endlessly versatile. :)
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[User Picture]From: badgermirlacca
2015-12-05 07:54 pm (UTC)
I make pumpkin bread pudding (add a can of pumpkin and spices to taste to the custard) for Christmas. YUM.
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[User Picture]From: e_moon60
2015-12-07 01:48 am (UTC)
Aha! I thought of that and then wondered if it would work--didn't see why not. And I happen to have a spare can of pumpkin mush. Suspect I'll either need to use only part of can of pumpkin or a lot more bread in a larger casserole. Or not.
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[User Picture]From: badgermirlacca
2015-12-07 02:37 pm (UTC)
when I make bread pudding I use a one-pound loaf of French bread, and a 15-oz can of pumpkin. This makes a LOT of bread pudding, but luckily I like it a lot, hot or cold. (It also takes HOURS to cook, but oh well, I can always do laundry while I'm waiting.)
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[User Picture]From: e_moon60
2015-12-07 02:57 pm (UTC)
I have a LARGE can of pumpkin (29 oz.) so that sounds like "enough pumpkin bread pudding for a feast, probably made in a turkey pan." TWO pounds of bread, for instance.

Ever tried freezing it? Does that work? If I could put it in different containers that would freeze, I might do it...but for two people who should not live on pumpkin bread pudding for a month, it's a bit much, isn't it?
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[User Picture]From: badgermirlacca
2015-12-07 03:40 pm (UTC)
I have not tried freezing--I was just going to say, "But that doesn't feel like it would work" BUT I have BOUGHT bread pudding which is frozen, so I guess it DOES work.

The other thing which occurred to me is, do you have any groups that do holiday dinners for the homeless? I'll bet they would be DELIGHTED at a donation like that. Even minus a couple servings for yourself, i.e., do not bind the mouths of the kine who tread the grain....

/signed, kine/
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From: sheff_dogs
2015-12-07 05:05 pm (UTC)
I've not done it but people do successfully freeze egg flans/quiches which are egg custard so I don't see why you couldn't freeze bread and butter pudding.
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[User Picture]From: davesmusictank
2015-12-05 08:25 pm (UTC)
I just love brad pudding!
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[User Picture]From: e_moon60
2015-12-07 01:53 am (UTC)
I don't think I'll be indulging often, but I must do it again this winter while I still remember how I did it. (And try to dirty one fewer bowl!!)
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[User Picture]From: Gareth Griffiths
2015-12-06 05:48 pm (UTC)

Great tradition over here

Very common over here in Blighty

You can get very solid ones, but also delightfully light.

I like to add cinnamon and nutmeg. For fancy you can add fruit soaked in whatever you like. Can also been done quickly in microwave with a basic and a small plate on top to stop it rising to fast/high.

Great one to experiment with.

Gareth
(Near London UK)
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[User Picture]From: e_moon60
2015-12-07 01:52 am (UTC)

Re: Great tradition over here

Thanks. Where I grew up, rice pudding and tapioca pudding were much more common and I disliked both. Chunks of bread in the custard are not as disgusting (to me, that is) as those little icky "things" in rice and tapioca pudding. (I like rice. As rice. Not rice in custard. There is no form in which I like tapioca. The bread pudding I have seen (as an adult) was marred by having raisins in it. Yes, I know I'm peculiar.)
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From: sheff_dogs
2015-12-07 04:32 pm (UTC)

Re: Great tradition over here

No you are not peculiar, I agree raisins spoil bread and butter pudding along with many cakes. I mostly use dried sour cherries or blueberries.
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[User Picture]From: Gareth Griffiths
2015-12-07 07:16 pm (UTC)

Re: Great tradition over here

Cranberries are also good.
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