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 found myself with half a loaf of stale white bread this week. I had bought it to make sandwiches with the other day and it didn't get all used up. I don't like waste so I thought I would make one of Todd's favourite desserts. Bread and Butter Pudding. He doesn't get it very often because most of the time we use whole wheat bread with a bit of rye in it and that doesn't translate very well into a bread and butter pudding. Although having said that I have never really tried. Food for thought there folks, food for thought . . .
I think Bread and Butter Pudding has to be one of the easiest puddings to make. If you can butter bread, you can make bread and butter pudding!
You want your bread to be quite stale. (NOT moldy.) If it is a tiny bit dry, so much the better. That allows it to soak up the custard better.
Of course you can make it just with slices of buttered bread, but why not add something special and make it with buttered jam sandwiches . . . apricot jam sandwiches!!
Having said that any jam would work. Strawberry. Raspberry. Black currant. Blueberry. Cherry. Apricot is especially fine however, plus you have the added bonus of it not dying your pudding an un-godly freakish grey colour.
Other than the setting time for the custard to soak into the bread, it goes together really quickly and is delicious served slightly warm with lashings of double cream. Rich. Delicious. The perfect pud to spoil a husband with on a rainy day.
*Apricot Bread & Butter Pudding*
Serves 4
Serves 4
A delicious bread and butter pudding with the added twist of a layer of sweet apricot jam.
2 TBS softened butter, plus extra for buttering the dish
8 thin slices of sturdy white bread (stale is best)
good quality apricot jam
the grated zest of one lemon
330ml whole milk (1 1/3 cup)
60ml double cream (1/4 cup)
2 large free range eggs
30g caster sugar (2 1/2 TBS)
freshly grated nutmeg
demerara sugar for sprinkling
Butter a 2 pint pie dish with butter. Set aside. Preheat the oven to 180*C/350*F/Gas mark 4.
Trim the crusts off of the bread and butter each slice on one side. Spread half of the slices thickly with some apricot jam, on the unbuttered side. Put together with the other half of the slices like little jam sandwiches, with the buttered sides showing on the outside of each. Cut each sandwich in half diagonally and then place into the prepared dish.
Place the milk in a pan over low heat. Add the lemon zest. Scald. (Heat just until you see bubbles appearing around the edges. Do not let it boil.) Whisk in the cream.
Break the eggs into a bowl, add the sugar and beat together well. Whisk in the heated milk slowly. Strain the resulting custard into a beaker, then pour this custard over the bread mixture. Let stand for about 30 minutes so that it is absorbed somewhat. Sprinkle with some freshly grated nutmeg and a dusting of demerara sugar.
Place into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown. Serve warm.
You know, I really believe that it is the simple things in life which bring us the most joy, don't you? Bon Appetit!
Note - I did dust it with a bit of icing sugar for photography purposes. Its not really necessary to do that.
I think I must subscribe to just about every cooking magazine going. I know . . . I am obsessed. Todd thinks I'm crazy . . . but, having said that . . . he does more than enjoy my cooking efforts daily.
Usually I flag recipes from each magazine that I want to try out at some point. Of course there are far more than I could ever conceivably try in reality . . . but, at least I am well intentioned. Sometimes I get there and, well . . . sometimes I don't . . .
I flagged this pudding recipe in the October issue of Good Food magazine as one that I definitely wanted to make. It's taken me almost a month to get to it, but today was the day.
All my stars were in alignment or something coz I actually got it done! Roly Poly pudding is a favourite around this house with my old school hubby as is bread and butter pudding, and we are both nuts about anything with jam in it!
This lovely pudding combines elements of all three! Lovely little buttery roly poly bread and raspberry jam sandwiches laid on a bed of more raspberry jam, and then baked in a sweet vanilla custard, until it all souffles up in a rich cloud of baked custardy goodness . . . soft and creamy inside, with lovely buttery sweet crunchy bits on the outside.
You take a slightly trembling spoonful and place it in your bowl, licking your lips in anticipation . . . you want to dig in immediately, but daren't for fear the jam will burn your lips . . .
You finally lift a spoonful to your mouth and gently blow before you plunge the delightful mass past your trembling lips . . .
mmmm . . . ahhh . . . did you feel that?
That, my friends, was an itty, bitty taste of heaven . . .
*Roly Poly Bread and Butter Pudding*
Serves 8
Printable Recipe
Little bread butter and jam rolls baked in a delicious vanilla custard until light fluffy and scrummy yummy! You will want to use very fresh bread for this. Dry bread will not roll properly.
3 ounces softened butter, plus extra to butter the baking dish (3/8 of a cup)
12 ounces of raspberry jam (1 1/2 cups)
1 large fresh unsliced loaf of white bread
4 large free range eggs
14 fluid ounces of milk (1 3/4 cup)
14 fluid ounces of double cream (1 3/4 cup)
3 ounces of caster sugar, plus a bit extra for sprinkling on top of the pudding (3/8 of a cup)
1 tsp of vanilla paste, or the seeds scraped from one vanilla pod
Butter a deep two litre baking dish. Stir the jam well with a fork and then spoon half of it into the prepared baking dish.
Trim the crusts and rounded top off of the loaf of bread so that you have a large rectangular block of bread. Carefully cut the bread into 4 long slices lengthwise. (This is the hardest part as fresh bread is a bit squidgy, but persevere and go slowly. It will be worth it.) You can whiz all the edges and leftovers into bread crumbs and store in the freezer for something else.
Spread each of the four long slices of bread on one side with butter. Flip them over and spread the jam on the other sides. (Yes it will make the counter a bit of a mess, but again, it's worth it!) Roll up the bread slices, rolling up from the short sides, until you have 4 fat swiss rolls. Cut each in half carefully, so that you have 8 jammy rolls, and then place them, cut sides down into the jam lined baking dish.
Whisk together the eggs, milk, cream, sugar and vanilla. Pour through a strainer over top of the jammy bread rolls, stopping to allow it to soak in, until all the mixture has been used up. Let stand for half an hour on the counter before baking,
Preheat the oven to 160*C/325*D/ gas mark 3. Place the baking dish on a baking sheet. Sprinkle the top with some more caster sugar and then place in the heated oven to bake for about an hour to an hour and a quarter until the top is lightly browned and the custard is gently set. Remove from the oven and allow to cool for five minutes before serving. Delicious!
Note - I knew that there was no way that the Toddster and myself could eat a whole one by ourselves, so I cut the recipe in half. It worked out great!
A while back I had bought a Lemon Panettone at Costco. I adore Panettone and I absolutely adore lemon . . . it had to be good! How could I resist!
Fluffy and sweet, riddled with lemon cream and studded with bits of candied peel, it had to be good right? Wrong. Well, I wasn't exactly fond of it anyways, which says a lot as I am a true blue lover of all things lemon. It was fluffy and sweet, and there was lemon cream throughout it . . . but the lemon peel. I did not like the lemon peel. The texture and taste jarred with my taste buds.
I knew Todd wouldn't go for it either. He is not fond of lemon anything at all, and if I didn't like it he was highly unlikely to either. He does, however, adore a good bread and butter pudding. Of all the desserts I think it is one of his favourites.
I have made bread and butter puddings with the leftover Panettone at Christmas, many times . . . so it was not much of a stretch to make one with this panettone. I just followed the same recipe as I always use.
With fresh butter, free range eggs and whole milk and rich cream . . .
I added vanilla and orange extracts . . . and a tiny bit of sugar.
Slices of the panettone were buttered and cut up and layered in a dish . . . .
I poured the custard over and then I baked the pudding in the oven in a bain marie, which is a fancy way of saying that you put the dish into a roasting pan and add hot water to come partway up the sides of your pudding dish . . . ie. a hot water bath. Make sure your roasting tin is easy to put into and take out of the oven. I have made that mistake before, and transferring it can be a tiny bit awkward. I now use a roasting tin with handles whenever I use this method.
This is the best method for cooking delicate dishes such as this, without breaking or curdling them. Its a simple thing, but very effective. Your pudding will be done when it is golden brown, and mostly set with just a slight wobble in the centre.
Once it was baked, I let it cool a bit and then dusted it with icing sugar to serve. It was sooooo pretty all done up in this winter-like coat . . .
Its like putting on a bit of lippy . . . it just lifts the appearance and the mood.
Served warm and wobbly, spooned into bowls with dollops of softly whipped double cream on top . . .
This was absolutely flippingly delicious!
So delicious that now I am going to have to go and buy another Lemon Panettone before Christmas so that we can have this again.
And that's the truth. The leftovers are awfully tasty served cold with a spoon right out of the refrigerator. Just saying . . .
Yield: 4
Lemon Panettone Pudding
prep time: 15 minscook time: 35 minstotal time: 50 mins
We were not exactly fond of the Lemon Panettone as a Panettone, but it sure made a wonderful bread pudding! Rich and delicious.
ingredients:
50g butter softened (3 1/2 TBS)
5 thick slices of Lemon Panettone
2 large free range eggs, lightly beaten
142ml double cream (5 fluid ounces, whipping cream)
225ml whole milk (scant cup)
1/2 tsp orange extract
1/2 tsp vanilla extract
2 TBS fine granulated sugar
icing sugar to dust
Lightly whipped cream to serve (optional)
instructions:
Preheat the oven to 165*C/325*F/gas mark 2. Butter a shallow baking dish and set aside. (Should hold 1 1/2 pints or 3 cups)
Butter your slices of Panettone on one side, and then cut into chunks. Place into the buttered baking dish, butter side up.
Whisk together the cream, eggs, milk, extracts and sugar. Pour over the bread in the baking dish.
Have
ready a large shallow roasting tin. Place the dish of Panettone into
it and fill the roast tin to half way up the sides of the pudding dish.
Bake in the preheated oven for 30 to 35 minutes, until the pudding is
golden brown and just set. It should still be yellow inside and a tiny
bit jiggly.
ready a large shallow roasting tin. Place the dish of Panettone into
it and fill the roast tin to half way up the sides of the pudding dish.
Bake in the preheated oven for 30 to 35 minutes, until the pudding is
golden brown and just set. It should still be yellow inside and a tiny
bit jiggly.
Dust with icing sugar and serve warm with dollops of lightly whipped cream if desired.
Created using The Recipes Generator
You can also very easily cut this recipe in half. I did with great results. I do that with most everything I cook these days. With there only being two of us in the house, it only makes sense. Bon Appetit!
No, your eyes are not deceiving you. That is not a photo of a loaf of bread. Instead it is a photo of a delicious cheese on toast, which is something tasty you can do with your bread after you bake it!
I thought it would be a lot more exciting to look at than a loaf of bread, as tasty as that loaf of bread might be!!
.JPG "Milk Bread")
There are only so many ways that you can present a loaf of bread before the photos all start to look the same, no matter how different the loaves might be from each other. No matter how delicious!
And this is one very delicious loaf of bread. So delicious I baked it twice last week! It is a bread machine recipe. I am making my bread machine pay for itself!
There are some people as might think that using a bread machine is cheating, but then again, they have never tasted my homemade from scratch bread. If they had they would know that using a bread machine is an improvement for me from the real deal.
.JPG "milk bread")
When baking traditional breads, I am really good at baking door stops! I kid you not. Okay, maybe slightly better, but not much. I have found that using my bread machine improves vastly upon that experience!
This recipe for Milk Bread Has been adapted from a recipe found in the book, The Bread Lover's Bread Machine book, but Beth Hensperger, which has become my bread machine bread baking bible!!
Seriously. I haven't had a loaf fail on me yet! And I have been baking at least two or three a week.
.JPG "Milk Bread")
This is a beautiful loaf of bread, the perfect loaf of white bread I would go so far as to say. It has a fabulous homemade bread flavor and a beautiful tight crumb as you can see.
Milk breads are in the category of lean breads, which simply means that they use very little fat or sweetener.
When you choose to use milk in a bread dough, it increases and strengthens the capacity of the flour to absorb liquid, especially when you are using a high gluten flour.
It also helps to decrease the acidity in a dough, causing the yeast to work more efficiently, and to age or ferment more slowly, giving your bread a delicate flavor.
Perfect for sandwiches and the like, this is quite simply a beautiful loaf of bread!
.JPG "cheese on toast")
I used some of it today to make myself some cheese on toast after church. Hence all the cheesy photos! Have you ever made cheese on toast? I wager most of you have. It makes a great light lunch!
Quick and easy too. On Sundays when I get home from church I am famished and quick and easy is the order of the day! I also usually go to my sister's for supper, so I need to eat something that is not so filling so as not to ruin that!
To make a good cheese on toast you want to start off with a great bread and I did. Toast it lightly in the toaster and then butter it lightly. You don't have to butter it, but I always do, and then I like to spread it lightly with some grainy mustard.
Cheese and mustard are perfect partners!
.JPG "cheese on toast")
After you have done that you can sprinkle on the cheese. Today I used a cheddar blend, but to be honest I prefer it with a much stronger cheddar. Pile on as little or as much cheese as you wish.
I, myself, am a bit of a glutton and I like to add a fair amount of cheese.
.JPG "Cheese on Toast")
Did your mother make you bacon and cheese on toast when you were growing up?? Mind did and what a treat that was. She would use process cheese slices and cooked bacon. My how delicious it was.
Today I remembered that I had some already cooked bacon in my freezer and I added some to half of my cheese on toast slices! Cheese and bacon are also perfect partners!
.JPG "cheese on toast")
A few minutes under a hot grill/broiler and Bob' your uncle! You have a very delicious Cheese on toast!
That bread all buttery toasty and golden edged. The cheese all ooey and gooey. The bacon crisp and delicious!
This is the perfect lunch. One of my favorite bits is the cheese that melts on the pan. Yes, yes, yummity, yummity!
.JPG "cheese on toast")
HINTS AND TIPS FOR MAKING THE BEST BREAD IN A BREAD MACHINE
1. Measure by weight and not volume. Weight is a much more precise way to measure. You can't go wrong. I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way.
2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
.JPG "cheese on toast")
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
I had a loaf fail last week and it was because I was in a rush and failed to make sure that the pan had engaged with bottom of the bread machine when I dropped the pan into the maker. As a result it did not mix up, rise or anything. I got a huge surprise when I opened the machine when it beeped to tell me it was done. Lesson learned! Don't be in such a rush!
.JPG "cheese on toast")
There are so many delicious things to do with a perfectly baked loaf of bread. I love a simple supper sometimes of just BREAD & JAM. One tasty mouthful and I am a child again! Soooo good!
I also love to enjoy it with soups and stews or with a tasty filling as a sandwich!
Leftovers are also never wasted. Some of my favorite ways to use stale bread are:
OLD TIME BREAD PUDDING - This is a lovely old fashioned recipe which results in a dense and heavy bread pudding, nicely spiced and filled with fruit. You can cut it into squares and eat it out of hand. This is the bread pudding which fuels many British Childhood memories!
BREAD AND POTATO STUFFING - This is a very Maritime Canadian thing. This is the stuffing which always accompanied all of my childhood Thanksgiving and Christmas turkeys! It is delicious!
SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - This is one of the most delicious bread puddings you could ever want to eat. It's rich custard is topped with the crunch of toasted almonds and the blackberry sauce is to die for!
I really hope that you will be inspired to bake this loaf of bread. It is truly a lovely loaf. You can let it bake totally in your bread machine, or use the dough cycle and finish the bread in a traditional oven, baking it in a traditional bread pan.
That way you don't have the paddle hole in the center of the loaf. This never bothers me actually, but I do know some people are put off by it! In any case, if bread be the staff of life, bake on! You won't be sorry!!
.JPG "Milk Bread")
Milk Bread
Yield: 1 (1 1/2 lb) loaf
This is a beautiful white bread for beginning bread makers. It has a beautiful homemade bread flavor. It will keep well for two to three days and makes beautiful sandwiches and toast!
Ingredients
- 1 1/8 cups (9 fluid ounces) whole full fat milk
- 1 TBS butter, cut into bits
- 3 cups (420g) bread flour
- 1 TBS sugar
- 1 TBS vital wheat gluten
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
Instructions
- Add all of the ingredients to your bread machine according to the manufacturer's instructions for your particular model. (In mine you start with the yeast, then flour, butter, then wet, then salt.)
- Choose basic/white program setting, based on the options of your particular machine. Select the loaf size, color, and press start.
- When loaf is done, remove it from the baking pan and transfer to a wire rack to cool for at least half an hour prior to slicing it. (I know its hard to wait!!)
Thanks so much for visiting. Do come again!
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