NaBloPoMo’s theme this month is “Fresh” which is perfect for today’s recipe. I use stale bread and extra Easter candy and turn it into a fresh and exciting Bread Pudding.
Yeah, that was a little over the top on the theme concept, wasn’t it? Meh, it is still what I whipped up this morning when I found I have oodles of bread and I am aching to make the Oatmeal Bread since my mom bought me an old copy of Joy of Cooking that has the recipe I have been searching for. Go back a few blogs or wait for the next blog if want to understand that back story. On to the Bread Pudding
This recipe originally came from a class my mom took at the New Orleans School of Cooking on a trip they took long before my brother even thought of moving there. The original recipe combines all of the ingredients so it makes more of a unified pudding. I added Method 2 (and that’s what I made below) to the instructions for those that like it chunkier and a bit more cake like. Both are great. I omitted the spices because I do not like cinnamon and chocolate together – personal preference. And I added a little cocoa to the sauce for extra chocolatiness.
Make it with whatever you have on hand, which is probably the genesis of this recipe – clean out the pantry and make something fresh.
Deliciously easy classic bread pudding is a great way to use up stale bread. Mix and match flavors for an infinite variety of desserts.
- 6-8 cups any type of stale bread
- 4 cups milk or 2 cups milk and 2 cups heavy cream
- 1-2 cup sugar depends on the sweetness of the additional ingredients
- 3 eggs plus one white save the yolk for the sauce
- 2 tablespoons real vanilla extract
- 3-4 cups extra ingredients see Note
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter
- 1 1/2 cup powdered sugar
- 1 egg yolk saved from the pudding
- 1/2 cup brandy other liqueur or fruit juice
- Preheat over to 350°.
- Method 1 (more pudding like): Combine bread and milk. Let stand until bread is soft. Add remaining ingredients and mix thoroughly..
- Method 2 (more cake like): Combine milk, sugar, egg and vanilla. Add remaining ingredients and stir lightly until just combined. Let rest a few minutes until bread absorbs the liquid.
- Pour into buttered baking dish, either 9 x 9 or 9 x 13 inches, depending upon the amount of mixture. Cook 45 minutes to 1 hour, until top is golden brown and knife inserted into the middle comes out clean. Serve warm. The sauce below is optional.
- Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in liquid gradually, stirring constantly. Sauce will thicken as it cools. Serve warm over pudding.
Along with the bread you will want to add 3-4 cups of any combination of items such as:
- raisins or other dried fruit
- fresh fruit such as berries or chopped apples
- shredded coconut,
- chopped nuts,
- chocolate chips or chocolate candy bars chopped into small pieces.
Use less sugar when adding sweeter ingredients, such as candy.
Until next time (when I finally get to share my favorite Oatmeal Bread recipe), happy eating.