Bread Pudding

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PrincessFiona60

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Have you tried this recipe? What worked, what didn't. Are you ISO (In Search Of) TNT (Tried and True) recipes or help with these recipes?
 

Raevyn

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I've never tried most of these recipes, but I'm looking to share them with like minded chefs and also find out what, if anything, is likely to go wrong with them. :)
 

GotGarlic

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I've never tried most of these recipes, but I'm looking to share them with like minded chefs and also find out what, if anything, is likely to go wrong with them. :)

If you have a question about these recipes you're sharing, it would be helpful to let us know what it is ;) :) Just posting recipes with no comment kind of looks like spam.
 

di reston

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Wow! that's a real luxury recipe! The bread and butter pudding (as it's called in the UK) that my Grandma used to make was much more modest:

Cut the square slices of bread into two triangles, having previously buttered them generously. Arrange them in rows in the baking dish (ours was oval), sprinkling with sugar and sultanas as you go. Pour enough milk and beaten egg mixture (1 egg per half pint) to cover the bread and butter slices. Dust lightly with nutmeg and bake in a medium oven until the top is crisp and golden and the egg and milk mixture has set and the pudding is fairly firm. We used to eat this either hot or cold.

di reston


Enough is never as good as a feast Oscar Wilde
 

Just Cooking

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I've lost that custardly feeling...(with apologies to The Righteous Brothers)

I've posted about desserts for two, my newest fun things to bake.. One of our faves is bread pudding for two.. Simple and good eats..
I need some wisdom from DC bakers.. I love custards and custardly desserts.. We really enjoy the simple recipe I use but... The finished product just seems to fall short in the custard department.. I think I may need help with proportions of the ingredients..
Here is the recipe I have been using:
Bread Pudding For Two
adapted from: Bread Pudding For Two Recipe | Taste of Home
TOTAL TIME: Prep: 10 min. Bake: 40 min.MAKES: 2 servings
Ingredients
1-1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/2 tsp vanilla
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt
Divide bread between two greased 8-oz. baking dishes; set aside.
In a bowl, beat eggs, milk, vanilla, sugar, cinnamon, nutmeg and salt.
Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
Cool slightly. Serve warm. Yield: 2 servings.
Is the bread to custard ratio correct?? Any suggestions for tweaking to produce more custard??
 
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GotGarlic

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I'm not clear on exactly what you're asking. What do you think is wrong with the result? And what kind of bread are you using?

One thing I would suggest is allowing the bread and the custard to sit together for at least 15 minutes before baking, to allow it to soak in.
 

Lance Bushrod

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Tacoma
This recipe I got from Mr. L at another forum, have made it, and it is the best I've had.

4 eggs
2 cups of milk
1 cup of sugar
1 tsp cinnamon
1/4 stick of melted butter
1 tsp vanilla extract
1/2 cup of raisins
about 4 or 5 cups of old bread cubed in chunks - I use stale French bread.
1/2 cup pecans


Beat the eggs first and mix in all the rest. Let the bread soak for a few minutes to absorb all the liquid. Grease a glass baking dish and in pour the contents. Top with crushed walnuts and bake at 350 for 35-40 minutes...

~ Optional: hot bourbon glaze ~

1 stick of butter
1 cup of sugar
1/2 cup Kentucky Bourbon (I used Maker's Mark.)

Heat all in a small sauce pan and pour over bread pudding after it's been baked in the oven.....
 

Just Cooking

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I'm not clear on exactly what you're asking. What do you think is wrong with the result? And what kind of bread are you using?

One thing I would suggest is allowing the bread and the custard to sit together for at least 15 minutes before baking, to allow it to soak in.

That in bold seems to make sense.. Thank you... :)

Sorry I don't seem to be more clear.. I'm asking how to make it so that the custard is more evident... Take a bite and have the more of a custard texture...

Ross
 

Just Cooking

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Springfield, MO
This recipe I got from Mr. L at another forum, have made it, and it is the best I've had.

4 eggs
2 cups of milk
1 cup of sugar
1 tsp cinnamon
1/4 stick of melted butter
1 tsp vanilla extract
1/2 cup of raisins
about 4 or 5 cups of old bread cubed in chunks - I use stale French bread.
1/2 cup pecans


Beat the eggs first and mix in all the rest. Let the bread soak for a few minutes to absorb all the liquid. Grease a glass baking dish and in pour the contents. Top with crushed walnuts and bake at 350 for 35-40 minutes...

~ Optional: hot bourbon glaze ~

1 stick of butter
1 cup of sugar
1/2 cup Kentucky Bourbon (I used Maker's Mark.)

Heat all in a small sauce pan and pour over bread pudding after it's been baked in the oven.....

Thank you Lance.. What I'm making is dessert for two single servings.. :)

Ross
 

Kayelle

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south central coast/California
That in bold seems to make sense.. Thank you... :)

Sorry I don't seem to be more clear.. I'm asking how to make it so that the custard is more evident... Take a bite and have the more of a custard texture...

Ross

Ross, you could simply either cut down on the bread, or add more custard mix. I like a very very moist bread pudding also.
 
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Just Cooking

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Springfield, MO
Ross, you could simply either cut down on the bread, or add more custard mix. I like a very very moist bread pudding also.


Thank you, Kayelle... :)
I do believe that the bread/custard ratio might be the key... I will cut back on the bread next time...

and... Whats to not love about a bourbon glaze?? :yum:

Ross
 

Addie

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Nov 9, 2011
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East Boston, MA
JC I went on line looking at about 10 different bread pudding recipes. Of course none of them were for just two folks, but the one thing I noticed that changed in a lot of the recipes, was the number of eggs. One recipe even added just an egg yolk along with the regular number of eggs. Since eggs are what makes it custardy, you might want to give it a try. Add an extra egg yolk while cutting back on the amount of bread. And also as previously stated, let the egg mixture soak in first.
 
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