Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
I had a bit of stale bread that I wanted to use before it went moldy the other day and so I decided to make a Bread & Butter Pudding. Bread & Butter Pudding is a real favorite dessert in the UK. I don't think I had ever really had it before I moved over there.
Its a pudding made with buttered bread and custard. An old fashioned bread and butter pudding will have raisins in it, and not much else. You will sometimes see bread and butter pudding with jam.
That is one of my favorite versions. Little bread and jam sandwiches baked in a rich custard. Its really yummy!
I actually have quite a few bread pudding recipes on the blog. You can access them from here. There is something there which is sure to please everyone and every taste!
I thought I would try something a little bit different today. First of all I wanted a bread pudding that wasn't overly large. So I downsized a pudding I found in a cookbook I have by Martha Stewart called Dinner at Home.
Its a great book, filled with lots of yummy menus and recipes. Her recipe called for rum. Rum is not something I keep in my house because I don't really drink alcohol, although I do cook with it from time to time.
I used to keep small bottles of quite a few things in the larder to cook with, small bottles of liqueurs etc. I have had to replace so many things here, setting myself back up again, that buying alcohol has been low on my priority list, so no cooking alcohol for now.
I decided I would use Ginger Syrup in it's place. Some of you may recall me making my own preserved ginger in syrup last December. You can access that recipe here.
Its actually very easy to make and its a great ingredient to have on hand. You will find millions of uses for both the knobs of preserved ginger and for the syrup. Its lovely. Sometimes I will add a touch of it to a lemon glaze when I am glazing a gingerbread or some such.
Its really delicious and pieces of the ginger are really nice as decorations on cakes, or even in cakes. I highly recommend you make some.
I felt that some of the syrup would make a great substitution for the rum, which meant I also had to cut back on the sugar. I decided to use honey instead of sugar.
Honey and ginger are perfect partners. Add some lemon into the mix and you have a trinity of beautiful flavors, and one very tasty bread pudding!
Don't worry if you can't find or don't have preserved ginger. You can just use extra honey in it's place and add some powdered dried ginger in it's place. It will work find.
I added some lemon into the pudding along with the vanilla in the way of lemon extract. I also introduced a bit of grated lemon zest. You won't be using any refined sugar at all, except for a bit of demerara sugar sprinkled on top before baking.
For even more ginger flavor, I added a small quantity of chopped candied ginger. I so love candied ginger. I sometimes sit and eat a piece of it instead of a sweetie, which totally satisfies my sweet tooth in a fabulously tasty way.
Have I mentioned how much I love ginger??? Well now you know! I love LOVE ginger.
I also cut the recipe in half to serve only two people, which it does very generously. Her recipe said that it fed four with leftovers. Mine feeds two generously.
I used a rustic white bread. Some of a Stale boule I had in the fridge. I cut off all of the crust and then buttered it lightly with some softened butter. (The birds enjoyed the crusts)
I then cut the bread into cubes. She had cut hers into quarters, but it is kind of hard to cut slices of a boule into quarters or triangles.
I thought cubes would work well and they did. I mixed the buttered bread with the pieces of candied ginger.
The custard which is poured over top is made by beating together some whole milk, cream, and the other liquid ingredients, along with the lemon zest.
You just pour it evenly over top of the bread mixture, and then you just leave it to sit for an hour. Don't skip this step.
That sitting time allows for the bread to soak up as much of that custard as it can, which results in a pudding with a lovely light and creamy texture.
Once the hour is up you can bake the pudding. I sprinkled some demerara sugar over top just before baking, for a bit of a sparkle and a tiny bit of sweet.
There is no sugar in the pudding itself, just the honey and the ginger syrup.
It gets baked for about a half an hour in a hot oven. If you think it is getting browned too quickly on top, cover it with a sheet of aluminum foil. It works a charm.
I had always thought that with foil you wanted the shiny side away from the food, and dull side in. Actually it is the other way around according to my sister.
In all truth, it probably doesn't matter much.
This soufflés up really nicely in the oven. It comes out all nice and puffy. It is done when a knife inserted near the center comes out clean. If its not quite done, pop it back in for a few more minutes.
Easy peasy lemon squeasy as they say!
Martha served hers simply with some strawberries which she macerated in their own juices with a bit of sugar. I thought that was perfect.
I had some lovely berries that a lady brought to my door that were beautiful and extremely fresh. Picked just that morning. They tasted lovely.
I knew they would go really well with this pudding. I simply washed them, cut them in half and tossed them with a bit of sugar, leaving them to sit for about 10 minutes.
You could also toss them wit some ginger syrup if you wanted to. Its up to you really.
This was a beautiful pudding really. Crunchy on the outside. Soft and creamy on the inside, with lovely lemon and ginger flavours.
Tiny bits of candied ginger, strewn throughout and a few bits on the top that got a bit crunchy. Just lovely. I think I may have found my new favorite bread and butter pudding! I think you are going to love it too!!
Ginger & Honey Bread & Butter Pudding with Strawberries
Yield: serves 2
Prep time: 1 H & 10 MCook time: 30 MinTotal time: 1 H & 40 M
Make sure you soak the bread for at least an hour prior to baking. This delicious rich pudding serves two generously.
Ingredients
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream
- 2 TBS liquid honey (pick one with a nice flavor)
- 1 TBS ginger syrup (if you can't find it, use an additional TBS of honey) (from a jar of preserved ginger)
- 1/2 tsp pure vanilla extract
- 1/2 tsp lemon extract
- the grated zest of half a lemon
- 2 TBS chopped candied ginger
- pinch of salt
- 4 thin slices of day old rustic white bread, crusts removed
- softened butter to spread
- 1 TBS demerara sugar to sprinkle on top
For the berries:
- 1/2 pint fresh strawberries, rinsed, hulled and cut in half
- 1 TBS sugar
Instructions
- Whisk together the eggs, milk, cream, honey, ginger syrup, vanilla, lemon extract, lemon zest, and salt.
- Butter a small rectangular casserole dish which holds two cups.
- Butter your bread slices on one side and cut into cubes. Toss them together with the chopped candied ginger and pop them into the prepared casserole dish.
- Pour the egg mixture over top. Let stand at room temperature for one hour.
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Sprinkle the demerara sugar over top of the casserole and then pop it into the oven. Bake for 25 to 30 minutes until golden and set. Remove from the oven.
- Combine the prepared strawberries with the sugar and leave to macerate for about 10 minutes, tossing occasionally.
- Serve the bread pudding warm in dishes with some of the berries on the side. Delicious!
Notes:
Ginger syrup is the syrup which surrounds preserved ginger in the jar. It is thick and syrupy and has a lovely ginger flavor. If you cannot find it, just use honey in it's place and perhaps add 1/4 tsp of powdered ginger to the egg mixture.
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At the weekend I like to pull out the stops a bit and make my husband a delicious dessert. We only ever very rarely eat dessert the rest of the week. If we do have anything at all it will be pots of yogurt or once in a blue moon a sneaky mini-magnum bar or a two finger kitkat.
This weekend I had some stale brioche bread that I wanted to use up and so I decided to make a small batch bread pudding, perfectly sized just for two. Sweet Almond Bread Pudding. And I made a sauce to serve with it as well, a blackberry sauce. Two generous servings of decadent deliciousness.
You can use any stale brioche that you might have in the house. I had a stale poppyseed swirled brioche that I had gotten with my grocery order. It was so yummy, but inevitably we did not get it all used up.
It was the perfect bread to use in this pudding. Just rich enough. Not too sweet. And the poppyseed swirl worked well with the other flavours.
You could use any stale bread really. Stale croissants. Stale biscuits. Stale hot dog buns. Stale baguettes. All bread once it is stale is quite suitable for using in a bread pudding.
The reason we use stale bread is because it will soak up the egg custard mixure more readily. Fresh soft bread just doesn't have the ability to absorb liquids in quite the same way and you will have a soggy finish. Not good.
As it is you will need to dry/toast the bread in a slow oven for ten minutes to dry it out even more. You don't want it crisp, but you do want it quite dry.
Dry enough to be able to absorb all of that rich custard and trust me, this is one mega-rich custard, but not at all in a bad way . . . but in a very good way indeed! It is simply sugar, egg yolks and heavy/double cream!
Rich and decadent and flavoured with both pure vanilla and almond extracts. Simple flavours, with astonishing results. I could eat that custard with a spoon.
The cream is heated first with half of the sugar. You don't want it to boil. You just heat it until it begins to steam and bubbles show up all around the edges. Boiling might curdle it.
Let cool just a bit and then whisk it into two large free range egg yolks which you have beaten together with the remaining sugar and the flavourings.
You have to do this a little bit at a time or else you will cook the eggs, which is something you really don't want to do. I start by drizzling it in just a tiny bit at a time until I have about half the cream whisked in.
At that point it is safe to whisk in the remainder of the cream/sugar mixture. That completes the custard. Oh but it does smell delicious and we are really only just beginning!!
The custard is then divided between the two ramekins. You must press the bread down into the custard until it is covered, then you play a bit of a waiting game while the bread absorbs that rich custard.
The puddings are baked in a Bain Marie, which is a fancy name for a water bath. You put them into a baking dish and then fill it halfway full with boiling water. This helps to keep the puddings moist and helps them to bake properly without drying out too much. You want them a bit jiggly.
I do have to laugh when I think back to when I first started cooking. I have always had a great interest in food and cooking and recipes. I was watching cooking shows when I was still a teenager and at school.
My mother went back to work when my brother started school. She had housekeepers for about a year, but they didn't really work out. After that I was old enough that I became the one in charge of the house while my parents were both at work. I was twelve.
I had some household chores to do, my younger siblings to watch and supper to get started. Mostly I was just reheating what my mother had already prepared but every once in a while I got to actually cook. Especially once I had started Home Economics classes at school and knew a little bit about what I was doing.
I slowly through the years gained skills and knowlege. Some gleaned from friends and much from watching television and reading magazines. I thought I was quite capable back then, and perhaps I was to a degree, but I would have had a puzzled look on my face had anyone asked me what a Bain Marie was! (Despite how much I thought I knew!)
It was really not much at all in comparison to what I know now, and most of that I learnt by doing and growing and cooking. Raising a large family taught me much, and of course I eventually went to Culinary College which taught me more.
In retrospect I should have gone to Culinary School out of high school instead of secretarial. My cooking skills have served me very well through the years, much more than my secretarial skills have done, with the exception of typing.
But back to the pudding. They are done when they are nicely puffed and just a bit jiggly. They will be golden brown on top, the nuts having toasted and the sugar nicely glazing the tops.
While they are baking you can make your blackberry sauce. If you haven't got blackberries, feel free to substitute raspberries in their place. They will be just as delicious. Another name for the sauce is a berry coulis.
Its lovely, not too sweet, but slightly tart and coloured like a jewel. I tried to be a bit fancy and spread some beneath the puddings in a pattern before I set the puddings on top. That only lasted until I popped the puddings onto the pattern. Oh well . . . best laid plans and all that.
These puddings are best served warm with the cold blackberry sauce. You can make the puddings ahead of time, keeping them wrapped tightly for up to three days in the refrigerator. (This makes them perfect for celebratory dinners!)
Gently reheat to warm. (I would steam them for a few minutes in top of a double boiler.) Serve warm with this fabulous blackberry coulis, these are puddings worth more than an ounce of applause!
Sweet Almond Bread Pudding with Blackberry Sauce
Yield: 2
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M
Simple to make and yet outrageously delicious!
Ingredients:
For the pudding:
- 4 ounces of stale Brioche, cut into 1 inch pieces (about 1 heaped cup)
- 1 cup (240ml) heavy cream
- 6 TBS granulated sugar
- 2 large free range egg yolks
- 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
To top pudding:
- 2 TBS flaked almonds
- 1 tsp finely granulated sugar
For the blackberry sauce:
- 2 cups (170g) of blackberries, fresh or frozen
- 1/3 cup (65g) sugar
- 1 TBS fresh lemon juice
Instructions:
- Preheat the oven to 160*C/325*F/ gas mark 3. Butter two (8 ounce) glass baking ramekins really well. Set aside.
- Cut the bread into 1 inch cubes. Place onto a baking sheet and toast in the oven for 10 minutes. Remove.
- Heat the cream with half of the sugar just until bubbles appear around the edges and it is steaming. Do not allow to boil. Keep warm.
- Whisk the egg yolks with the remaining sugar and extracts until smooth. Slowly whisk in the warm cream mixture a little bit at a time to temper the eggs. Once the eggs have heated you can just whisk in the remainder of the cream.
- Divide the bread cubes between both ramekins. Strain half of the custard over each ramekin and lightly press down so that the bread is soaking. Leave to soak for 20 minutes.
- At the end of that time put the ramekins into a baking dish with sides, large enough to hold both of them. Sprinkle the top of each with 1 TBS of flaked almonds and half the sugar.
- Fill the baking dish to halfway up the sides of the ramekins with boiling water.
- Place into the oven and bake for one hour, or until the custard is set.
- While the puddings are baking make the sauce. Put the blackberries into a saucepan with the sugar and lemon juice. Bring to a simmer. Leave to simmer for 2 minutes. Blitz until smooth with an immersion blender. (or a regular blender) Strain through a sieve.
- Unmold the warm puddings onto a dessert plate and drizzle some of the sauce over top. Refrigerate any leftovers.
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Old Tim Bread Pudding. One might be tempted to overlook this recipe as it doesn't look like anything special, but this is one of those great old fashioned recipes that is a gem in disguise.
It's one of my husband's favourites! He has always said his mother
made the best bread puddings, but after I made him this one the other
day, he's changed his mind and declared mine better than hers. I am
well pleased.
Originally designed to make the use of stale or leftover bread, this pudding isn't to be confused with it's lighter airier cousin Bread and Butter Pudding. This is the ugly stepsister of said pudding, It is stodgy, somewhat heavy, and stogged full of dried fruits and spices.
You can see from the photograph that is is quite solid and cuts nicely into squares, which makes it perfect for eating out of hand if you wish.
In fact I often see it being sold by the square in local bake shop windows. When we were in Llangollen, Wales, one time it was beautifully showcased in one of their bakery windows. Of course we had to buy a square to bring home and enjoy with his evening tea.
My husband had described this to me many times through the years, but you know how men are. Their descriptions of thing only ever very rarely actually give you a true picture.
My friend Jo who worked at the Manor with me as the housekeeper used to make this all the time, but again, I never had actually seen it first hand, until I made it for myself. It can be a bit hard to describe to people who are not familiar with it.
It is lovely warm and cut into squares. My husband enjoys it warm with custard or cream poured on top. It is equally as lovely served cold along with a nice hot cuppa.
It is very reminiscent of a fruit cake in both texture, weight, and flavour actually. The difference being it's not a cake. Its a pudding and its a delicious pudding at that.
I am not sure how old the recipe is, but I suspect that it's been around a very long time. I suspect it came about from some cook's desire not to let anything go to waste, especially stale crusts of bread.
I do hope you'll give it a go and that when you do you enjoy it as much as we do. It's relatively low in fat as well I would say. Yes, there is some butter in it, but not a lot in actuality. It is economical, delicious, and real comforting family fare.
We love this warm, but we really love this cold and cut into squares or slabs. It always goes down a real treat and is a great way to use up leftover stale bread.
When you first read the recipe you think to yourself, how could that ever be tasty. But you are wrong. It is incredibly, edibly, wonderfully delicious.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Old Time Bread Pudding
Yield: Makes one 12 by 9 inch pan
prep time: 15 Mcook time: 1 H & 20 Mtotal time: 1 H & 35 M
This is very different than bread and butter pudding. Don't confuse the two. This is a very traditional and stodgily delicious blend of dried fruit, spices, bread, eggs and milk. Perfect for a winters day tucked up in side in the warmth and best served with custard or cream. It's also very good served cold and simply cut into squares.
Ingredients:
- 400g of white bread, torn into pieces (about 7 cups)
- 600ml of milk (2 1/2 cups)
- 450g of dried fruit (3 cups)
- (Use a mixture of raisins, sultanas and currants
- 100g sugar (1/2 cup)
- 50g of self raising flour (1/4 cup plus 2 TBS)
- 1 1/2 TBS mixed spice (see my right hand side bar for a recipe to make your own)
- 2 large free range eggs, beaten
- 100g of butter, melted (7 TBS)
- demerara sugar to sprinkle on top (turbinado)
Instructions:
- Preheat the oven to 150*C/300*F. Butter a rectangular pan about 12 by 9 inches well. Set aside.
- Put the bread into a large bowl. Pour the milk over top and allow it to stand for 10 minutes. At the end of that time, beat it all together with a wooden spoon. Stir in the dried fruit and sugar. Mix well together. Stir in the flour and mixed spice. Add the beaten eggs and the melted butter. Pour into the prepared pan. Sprinkle demerara sugar on top evenly. Bake for one and a half hours.
- Raise the oven temperature to 180*C/350*F/ gas mark 4 and bake for a further 10 minutes or so until the pudding is golden. Excellent served warm with custard or cream, or eaten cold.
This is one of the most popular recipes on the blog which goes to prove that people really love to try good old fashioned traditional foods and recipes. When something ain't broke why mess with it. This is perfect just as it is.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
This content (written and photography) is the sole property of The
English Kitchen. Any reposting or misuse is not permitted. If you are
reading this elsewhere, please know that it is stolen content and you
may report it to me at: theenglishkitchen@mail.com
I think bread pudding has to be one of the most comforting desserts you can enjoy, especially during the winter months, when the thermometer is dipping down low and we want something to warm us up.
Often in day gone by it would be a common dessert served for school dinners. This was not only because it was fairly economical, but also because it made great use of stale bread so that there was no waste.
One of the nice things about it is that you can use just about any bread or even stale cake to make it. Croissants, brioche, French bread, etc. even donuts!
Yes, you heard that right, donuts! And it doesn't matter what kind of donuts you have, so long as they are plain. They can be yeast or they can be cake. Today I happened to have some stale cake donuts and so I used them with excellent results.
If you don't have stale donuts, just take some donuts and leave them sitting out on the countertop over night. They will be perfect for this pudding at that point.
You will be slicing the donuts in half horizontally through the middle and filling them with jam. You can use any kind of jam which you enjoy. Today I used cherry.
But any kind of jam will work, even lemon curd. Its whatever you happen to enjoy or have on hand.
I love these old fashioned types of puddings. They never go out of fashion. As enjoyable today in the early 21st century as they were in the early 20th or 19th, or dare I say it, 18th.
They are timeless. Do note that this is a small batch recipe. To feed more than three people simply double the amount of ingredients.
WHAT YOU NEED TO MAKE DONUT & JAM BREAD PUDDING
Its simple really.
- 3 stale donuts (either cake or yeast) (cake will give you a softer finish)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (today I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract (goes wonderfully with fruit)
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Seriously nothing is more comforting than this pudding.
I can hear people thinking, who has leftover or stale donuts? Well, if you happen to live by yourself as I do, or if you are only two people in your household, then it is quite likely that you do!
We can get these lovely donuts here in Nova Scotia. Mrs Dunster's donuts and they are lovely. Just like the ones grandma used to bake, but they come in a bag holding one dozen, and that's how I end up with stale donuts.
I know . . . I should just freeze them!
HOW TO MAKE DONUT & JAM BREAD PUDDING
Seriously nothing could be easier. You really cannot mess this up, unless you make the mistake of overbaking it.
You want to take it out of the oven while there is still a slight jiggle in the center, but even if you happen to over cook it, it will still be deliciously edible.
Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
Sprinkle with some icing sugar and serve warm.
And that's it. Your dessert is ready. This is beautiful served warm. I like to dust the top with just a bit of icing sugar to pretty it up. Its soft and indulgent, rich even.
The outside is a bit crisp both from where the donuts crisp up a bit on top and from the flaked almonds. The middles nice and sweet from the jam.
Of course the British way to eat this is spooned into a bowl with some cream or custard poured around and drizzled over top. In North America you might be more inclined to enjoy it with a scoop of ice cream.
The fact is, you will enjoy it. No matter what you spoon over top, even if you don't spoon anything on at all. Yummity yum!!
Donut & Jam Bread Pudding
Yield: 3
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is comfort food pure and simple and a great way to use up stale donuts.
Ingredients
- 3 stale donuts (either cake or yeast)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
- Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
- Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
- Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
- Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
- Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
- Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
- Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
- Sprinkle with some icing sugar and serve warm.
Thank you!!
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