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!
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.
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.
Oh yes, bread and butter pudding is good, bread pudding is stodgy and slimy.
I definitely want to try a savory one. But not right away. Knitting is top of the fun activities at the moment.
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.
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!
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.
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. :)
I make pumpkin bread pudding (add a can of pumpkin and spices to taste to the custard) for Christmas. YUM.
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.
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.)
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?
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....
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.
I just love brad pudding!
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!!)
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.
(Near London UK)
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.)
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.
Cranberries are also good.