Question about bread pudding
I have never had bread pudding:in_love:
This recipe sounded really good. Is this the same procedure/steps you would do with other bread puddings.
Pumpkin Bread Pudding With Ginger Cream Recipe | Recipezaar
Miss Stacy ---Is this the same exact steps/procedures/ingredients that I would normally use??? ---- No! --- So what???? The recipe looks solid to me. --- If it sounds good to you then, I encourage you to Go for it ---
Have Fun & Enjoy!!!
Stacy, my mom made giant bowls of this stuff. It was one of my favorite's. I don't have her recipe, but I highly reccommend trying it! I remember she laid the bread out the night before so it would get stale. Then I remember her sinking each slice into the pudding batter. What memories!!!
Bread Pudding was a "staple" in our house when I was growing up. Mom always used big cubes of day-old bread, and soaked it in the custard before baking it, and the pudding always puffed up like a soufflé. I make mine that way, too.
That recipe looks good, but I'm sure I would make it with bread, not crumbs. Just my three cents.... :wink:
Hmmmmm! that recipe sounds yummy.
I'm from the south and i've never heard of bread pudding eigher.
I think we might need a few recipes for it on here. :smile::smile:
I had made a chocolate bread pudding with bread crumbs and it was more like a pudding and less like what you might think of as bread pudding. It was from Richard Sax's book, "Classic Home Desserts: A Treasury of Heirloom and Comtemporary Recipes from Around the World."
I guess it depends whether you want to experiment or not. You can always seek out a different pumpkin bread pudding recipe.
For e.g., Pumpkin Bread Pudding with Caramel Sauce Recipe at Epicurious.com
I usually use slices of bread in bread pudding. Here is a basic recipe
Bread and Butter Pudding
9 slices of day old (slightly stale) white bread, thickly buttered
3 oz of sultanas, raisins or currants
3 oz sugar
2 large eggs
1 pint milk
1 oz butter
nutmeg or cinnamon
1 Preheat oven to Gas mark 3 160°C 325°F.
2 Place the dried fruit in boiling water for 5 minutes
3 Beat the eggs in a bowl
4 Heat the milk, until just hot, then pour onto the eggs, beating the mixture together.
5 Trim the crusts from the bread. Cut the bread into quarters
6 Arrange half the bread in the oven-proof dish, butter side down
7 Drain the dried fruit, and sprinkle over the bread.
8 Sprinkle half the sugar over the dried fruit
9 Cover with the rest of the bread, butter side up
10 Pour the eggs and milk over the pudding.
11 Sprinkle the remaining sugar on the top, and cook for 50-60 minutes
Here is a link to a discussion we had on Bread Puddings a couple of years ago. :smile:
I've never made it, but I've had bread pudding many times, usually in restaurants - it's always been cut in cubes. With all the liquid in the recipe, it seems like the bread crumbs would get lost. The flavors sound great, though.
A neighbor made Giada's panettone bread pudding with amaretto sauce for a progressive dinner party earlier this year, and it was the best I've ever had.
Bread pudding recipe
1 loaf ~ raisin bread, torn in pieces
2 ~ eggs, slightly beaten
1 cup ~ brown sugar
2 Tbsp ~ butter, at room temperature
3 cups ~ whole milk
1 Tbsp ~ vanilla extract
1 cup ~ raisins
2 tsp ~ cinnamon
1/2 tsp ~ nutmeg
Preheat oven to 375.
Heat milk in a saucepan. Tear up raisin bread slices. Add to large mixing bowl. Soak bread in hot milk.
Add brown sugar, eggs, butter, nutmeg, vanilla, cinnamon, and raisins to bowl. Mix with spoon.
Pour this mixture into 8" square baking dish sprayed with cooking spray.
Bake at 375 for 50 minutes.
Cool on wire rack.
Note: This is my recipe that I developed after many adjustments. I was seeking to discover my mother's recipe from many decades ago. This recipe is real close. :chef:
mmmmmmmmmmm, thank you!! Gotta try it!!
The last time I made a bread pudding, I used a homemade challah.
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