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
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!!
Can there be any more comforting pudding on earth than Bread and Butter Pudding?
I think not.
Essentially designed to use up all the stale bread in the house, this quintessential British pudding was created by an epicurian of genius proportions back somewhere in the 17th century, having evolved from it's tasty ancestor . . . bread pudding. Bread pudding used up stale bread as well, and along with a varieity of sweet spices, currants and raisins was simply steamed and then devoured. When more luxurious items like eggs, butter and cream became more readily available, it was only a matter of course before they found their way into the mix, and we ended up with the deliciously tasty dessert that we have come to know and love today.
I am always one for trying and adapting things to the currant situation in my larder. I have made this lovely pudding with dates and nuts. I've also used stale brioche and studded the pud with chunks of Green & Blacks milk chocolate. After Christmas is all over, it's wonderful made with the last of the Pannetone . . . stale gingerbread and chunks of roasted apple . . . I've deliciously been there.
Essentially, it's the perfect pud to use up all sorts of stale bread, cakes and loaves . . .
Today I came home from the shops armed with several punnets of juicy, dark, ruby coloured plums . . . on offer at two punnets for three quid. How could I resist?
We just love plums in this house, and they looked so beautiful sitting there in their little baskets, just begging to be bought.
I've done plum cakes and tarts recently and today I thought . . . mmmm . . . Bread and Butter Pudding with Plums . . . why not?
*Plum Bread and Butter Pudding*
Serves 4
Printable Recipe
What could be any better than Bread and Butter Pudding? Why Plum Bread and Butter Pudding of course! Rich and creamy and indulgently delicious, not to mention stogged full of tasty roasted plums. What's not to like?
1 punnet of dark red plums
(about 8)
1 cup of caster sugar, plus a bit to spoon into the plums
1/2 loaf of coarse stale bread
softened butter
1 1/2 cups heavy cream
1/2 cup of whole milk
4 large eggs
1/2 tsp vanilla paste
Pre-heat the oven to 200*C/400*F. Wash the plums and cut in half. Remove the stones and then place them into a baking dish, skin side down. Place approximately 1/2 tsp of caster sugar into the centre of each. Bake in the heated oven for 15 minutes or so, just until the juices begin to run. Remove from the oven and set aside. Turn the oven temperature down to 180*C/350*F.
Trim all the crusts off of the bread. (I always give them to the birds) Cut the bread into 1 inch wide strips. Butter them on both sides generously. Lightly butter a 6 by 8 inch glass baking dish.
Whisk together the eggs and the sugar, whisking until the sugar is almost dissolved. Whisk the milk and the cream together in a large beaker along with the vanilla paste. Slowly whisk in the egg mixture, whisking until you have a nice creamy custard like solution. Sit aside.
Place the bread into the baking dish, by placing three strips across, almost upright, but not quite. Place a plum half on each. Place another three strips in front of the plums. Place another three plum halves on each. Repeat until all the bread strips and plum halves have been used. I also cut several strips into smaller pieces and tuck them in all the way around the pudding, kind of like a frame.
Pour the custard slowly onto the bread in the pudding, in and around the plums. Allow the bread to absorb the custard, before pouring on more. Add custard until the bread can't absorb any more. Drizzle any plum juices over top and then place into the oven. Baked for 30 to 35 minutes, until the sides of the pudding are set and the top is nicely puffed and lightly browned. The centre should still be a bit jiggly. Remove from the oven and allow to cool to warm. Cut into slabs to serve. We like to serve this with additional cream for pouring over top.
Can there be any more comforting pudding on earth than Bread and Butter Pudding? I think not.
Essentially designed to use up all the stale bread in the house, this quintessential British pudding was created by an epicurian of genius proportions back somewhere in the 17th century, having evolved from it's tasty ancestor . . . bread pudding. Bread pudding used up stale bread as well, and along with a varieity of sweet spices, currants and raisins was simply steamed and then devoured. When more luxurious items like eggs, butter and cream became more readily available, it was only a matter of course before they found their way into the mix, and we ended up with the deliciously tasty dessert that we have come to know and love today.
I am always one for trying and adapting things to the currant situation in my larder. I have made this lovely pudding with dates and nuts. I've also used stale brioche and studded the pud with chunks of Green & Blacks milk chocolate. After Christmas is all over, it's wonderful made with the last of the Pannetone . . . stale gingerbread and chunks of roasted apple . . . I've deliciously been there.
Essentially, it's the perfect pud to use up all sorts of stale bread, cakes and loaves . . .
Today I came home from the shops armed with several punnets of juicy, dark, ruby coloured plums . . . on offer at two punnets for three quid. How could I resist?
We just love plums in this house, and they looked so beautiful sitting there in their little baskets, just begging to be bought.
I've done plum cakes and tarts recently and today I thought . . . mmmm . . . Bread and Butter Pudding with Plums . . . why not?
*Plum Bread and Butter Pudding*
Serves 4
Printable Recipe
What could be any better than Bread and Butter Pudding? Why Plum Bread and Butter Pudding of course! Rich and creamy and indulgently delicious, not to mention stogged full of tasty roasted plums. What's not to like?
1 punnet of dark red plums
(about 8 plums)
1 cup of caster sugar, plus a bit to spoon into the plums (190g)
1/2 loaf of coarse stale bread sliced
softened butter
1 1/2 cups heavy cream (335ml)
1/2 cup of whole milk (120 ml)
4 large free range eggs
1/2 tsp vanilla paste (or 1 tsp vanilla extract)
Pre-heat the oven to 200*C/400*F. Wash the plums and cut in half. Remove the stones and then place them into a baking dish, skin side down. Place approximately 1/2 tsp of caster sugar into the centre of each. Bake in the heated oven for 15 minutes or so, just until the juices begin to run. Remove from the oven and set aside. Turn the oven temperature down to 180*C/350*F.
Trim all the crusts off of the bread. (I always give them to the birds) Cut the bread into 1 inch wide strips. Butter them on both sides generously. Lightly butter a 6 by 8 inch glass baking dish.
Whisk together the eggs and the sugar, whisking until the sugar is almost dissolved. Whisk the milk and the cream together in a large beaker along with the vanilla paste. Slowly whisk in the egg mixture, whisking until you have a nice creamy custard like solution. Sit aside.
Place the bread into the baking dish, by placing three strips across, almost upright, but not quite. Place a plum half on each. Place another three strips in front of the plums. Place another three plum halves on each. Repeat until all the bread strips and plum halves have been used. I also cut several strips into smaller pieces and tuck them in all the way around the pudding, kind of like a frame.
Pour the custard slowly onto the bread in the pudding, in and around the plums. Allow the bread to absorb the custard, before pouring on more. Add custard until the bread can't absorb any more. Drizzle any plum juices over top and then place into the oven. Baked for 30 to 35 minutes, until the sides of the pudding are set and the top is nicely puffed and lightly browned. The centre should still be a bit jiggly. Remove from the oven and allow to cool to warm. Cut into slabs to serve. We like to serve this with additional cream for pouring over top.
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.JPG "Bread Machine French Bread")
I wanted to bake a loaf to take to my sister's today for supper. She is so kind and usually invites me for Sunday Supper. I don't always like to go empty handed. (I popped this tasty loaf into the bread machine before I left for church this morning.)
This week I thought I would bake a loaf of bread to take. I had been eyeing this French Bread recipe in a book I have called The Bread Lover's Bread Machine Cookbook, by Beth Hensperger. Every recipe I have tried from the book has been exceptional, although not always beautiful.
.JPG "Bread Machine French Bread")
Once again, this loaf was no exception. It was a bit ugly to look at, but I knew from the minute I laid my eyes on it that it was going to be an exceptional loaf, albeit not traditional looks-wise!
The crust was beautifully crisp and the bread itself felt as light as a feather.
.JPG "Bread Machine French Bread")
I just had to cut a slice from it to see what it looked on the inside. My sister won't mind. She is used to getting things from me with a slice or piece missing! That's the hazards of being related to a food writer!!
As you can see it was beautiful. It had a lovely tight texture and chewy crumb. Just what you would expect from a good French loaf! I think the family will be well pleased!
If you would like all of my hints and tips on using your bread machine, do click here. I share everything I know! I bake myself a fresh loaf of bread every week, sometimes twice a week. That means of course, as a woman living on her own, I often have stale bread I need to use up!
Beneath the bread recipe you will find a number of ways to use up your stale loaf. No waste here! You can of course make croutons, but really there are a whole lot of delicious ways of using all your bread up. I can highly recommend each of these recipes!
Yield: 1 medium loaf
Bread Machine French Bread
Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M
Crisp crust, nice volume, along with a closely grained, chewy texture. This is an excellent loaf with all of the characteristics of a traditional French loaf except for its shape.
Ingredients
- 2 large free-range egg whites
- 1 cup (240ml) water
- 3 cups (408g) bread flour
- 1 TBS vital wheat gluten
- 2 tsp sugar
- 1 1/2 tsp salt
- 2 1/2 tsp bread machine yeast
Instructions
- Using an electric mixer, beat the egg whites until almost stiff and soft peaks are formed.
- Place everything into your bread machine according to the manufacturer's directions for your particular machine. (With mine the dry go first and the wet last). Add your egg whites in with your water. Make sure the salt does not touch the yeast.
- Basic or French cycle.
- Remove from the bread machine as soon as the baking cycle ends and immediately remove from the pan. Leave to cool to room temperature before slicing.
BREAD AND CHEESE OMELET - It is the simple things in life which often bring us the most pleasure. A few eggs, some good cheddar and a crust of stale bread. A few chopped spring onions and presto you have either the makings of a delicious breakfast or a light supper! You can also add a few sliced tomatoes for something which is just as tasty! Especially nice during fresh tomato season.
BAKED TOP HAT PORK CHOPS - This is a recipe I got from one of my mother's old cookbooks, Martha Logan's Meat Cookbook. It features lush tender perfectly baked chops with a fabulously tasty corn and bread stuffing which gets baked on top. Totally simple. Totally delicious in every way!
TRUE NEWF POUTINE - A copycat recipe from one of our favorite local eating places. It's a seasonal restaurant and is only open in the summer months. Making our own is one way of getting our favorite version of Poutine that this place specializes in. Crisp French Fries/chips topped with rich gravy, cheese curds and plenty of Newfoundland stuffing! A delicious carb fest!
WELSH CHEESE PUDDING - A savory bread pudding made with Leek and Cheese Sandwiches. A deliciously simple way to make a few choice ingredients go further. You can use onions if leeks are not available.
AMISH CHICKEN AND STUFFING CASSEROLE - This is one of my absolute all-time favorite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it. Stale bread, butter, softened celery and onion, a variety of herbs, seasoning and tender poached chicken mixed with a tiny bit of stock and baked to give you one very delicious and simple entree.
MARY BERRY'S SAGE & ONION STUFFING - This is probably my absolute favorite of all the stuffings I make, even more than my mother's stuffing. It's very simple, just stewed onions, bread crumbs, butter and some seasonings. Easy peasy lemon squeasy never tasted so good!
BITTY BERRY FUDGE PUDDINGS - A simple and delicious dessert that goes down well when the blueberries are in season, or even when they aren't! Serve warm with some cream or creme fraiche for spooning. Butter, honey and cream topped with berries and then a bread crumb mixture. Baked to perfection and served warm with lashings of cream. Delicious!
SUMMER PUDDING - Stale bread, a mix of berries, some sugar, cassis and a pudding basin. All you need, plus a few hours to set it up. Delicious, delicious, delicious. One of my favorite summer desserts! But you can also enjoy it in winter as well, depending on the availability of fresh berries. Fabulous served with some pouring or clotted cream.
SWEET ALMOND BREAD PUDDING WITH A BLACKBERRY SAUCE - 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!) They are quite simply delicious.
OLD TIME BREAD PUDDING - Stuffed with dried fruits and meant to be eaten cold in slabs, this is an old-fashioned bread pudding that many British grew up with. Lightly spiced it's almost like a cake and is beautiful served with a nice hot cuppa. You can also serve it warm with custard. Its beautifully delicious either way!
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
If you do cook my recipe and post about it, it's always nice if you link back! Thank you!
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