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Bread Pudding For the First Time [Dec. 4th, 2015|11:05 pm]
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[Current Mood |accomplished]

...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....

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.


[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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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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