bread pudding

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does anyone know a good recipe for bread pudding. it's my favorite dessert everrrrr. warm with vanilla ice cream.

― owen reading, Monday, 17 January 2005 22:50 (twenty years ago)

I found a recipe once for coconut bread pudding and it was really good, so just now I googled "coconut bread pudding" and found this one from the Rainforest Cafe chain:

Ingredients:
1 lb. loaf of white bread, cut in 1 inch cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, julienne cut
30 oz. Coco Lopez cream of coconut
2 cups whole milk
1T vanilla extract
6 eggs
1 1/2 cups sugar

Method:
Preheat oven to 350°F.

Line bottom of a 10" X 13" X 3" pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly.

In a sauce pan, heat milk, coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat.

In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist.

Cover with foil and bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden.

Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream.

Serves 6-8

― I Am Curious (George) (Rock Hardy), Tuesday, 18 January 2005 03:46 (twenty years ago)

The above looks a little like bread and butter pudding, which over here is an entirely different beastie. Bread pudding should be a dense, heavy slab of gooey stuff, kind of grey in colour with a crusty (due to demerara sugar) top, and should sit heavily in the stomach to be walked off through a romp over the peak district.

This is the nearest recipe I've found, althopugh I'll try and get mum's recipe off her:

ENGLISH BREAD PUDDING CAKE

Soak about a loaf of stale bread thoroughly, squeeze it
tightly to get water out. Add:

--------------------------------------------------------------------------------

1 box raisins (15 oz.)
1 c. sugar
2 c. bacon drippings or
shortening
1 egg
some cinnamon
shake of nutmeg
Mix together and bake covered for 2 hours or more at
325 degrees until dry enough to cut. Uncover and brown top. Eats
like wet cake.

― porky, Tuesday, 18 January 2005 21:01 (twenty years ago)

Anything that involves soaking bread in cold water is just not going to make me very happy. I made lamb kebabs once and couldn't eat them when I'd finished. It just seemed so wrong.

So, no bread pudding for me.

― accentmonkey (accentmonkey), Wednesday, 19 January 2005 09:01 (twenty years ago)

Soaking the bread in water first is a menko move - it would prevent the lovely lovely custard from getting into the bread (which is like the whole point dude), I'd have thought. Where's the freaking milk/cream in that recipe? Also, saying that something 'eats like wet cake' is deeply unappetising. Ew.

― Liz :x (Liz :x), Wednesday, 19 January 2005 10:40 (twenty years ago)

this is bread pudding we're talking about, not bread and butter pudding, the two are entirely different beasties

― porky, Wednesday, 19 January 2005 11:10 (twenty years ago)

Chris's mum made us bread pudding one time we went visiting, it's totally unlike bread and butter pudding, it's very rich in fruit and spices, very dense, can be eaten cold, and I guess tastes like a poor man's christmas cake.

― Vicky (Vicky), Wednesday, 19 January 2005 12:21 (twenty years ago)

poor man's????? I'd much rather have a lump of that than xmas cake, the texture is way better. The massive amount of raisins is the key I think, that and the crunchy, sugary topping.

― porky, Wednesday, 19 January 2005 12:33 (twenty years ago)

I spoke to my mum just now, her recipe os pretty similar to the one above except she uses suet instead of dripping, it's my grandmother's recipe though

― porky, Wednesday, 19 January 2005 12:53 (twenty years ago)

The best bread pudding I've ever had was at the cafe of Hurst Castle in Hampshire. It was as Porky describes and superscrummy.

― Madchen (Madchen), Wednesday, 19 January 2005 14:01 (twenty years ago)

Most of the bread pudding I've had (US) is full of eggy-custardiness. The last time I made any was with a failed loaf of bread machine bread - something bad happened and it was stodgy and incredibly dense. Cubed it, beat up 1.5 cups milk with 2 eggs, 1/2 cup sugar, some cinnamon and nutmeg. Soaked the bread cubes in the liquid in a small casserole for 1/2 an hour or so, then baked in a bain-marie at 350 F for 45 min.

― Jaq (Jaq), Wednesday, 19 January 2005 18:44 (twenty years ago)

yep, that's what we'd call bread and butter pudding,. only without the butter. if it's got custard then it ain't what we;'d call bread puddin'. Mum said that she's never had it as a kid and that Cis (dad's mum) introduced it to her, her being of good ,proper Cork (via sarf lahndan)stock probably had the recipe for years from many generations.

― porky, Wednesday, 19 January 2005 21:46 (twenty years ago)

I like the idea of butter in there too. And vanilla.

I'd try the proper bread pudding, except for the raisins. Raisins are the Anti-Food to my husband (I stand neutral on them, myself).

― Jaq (Jaq), Wednesday, 19 January 2005 23:08 (twenty years ago)

BP has to have raisins really or it's just stodge with no good bits, mum's recipe also has candied peel tho. maybe glace cherries would be a good alternative (personally I'm a sucker for any sweetmeat with glace cherries in it.) Prunes would be too similar a texture, maybe dried figs ..... (although...fear the toilet consequences)

Bread and butter pudding though = just plain (proper) custard + bread and butter = gorgeous. The extra fannydangle of pannetone is good too though, or brioche... talking of which, Mother pie mentioned she made BP with Brioche once, Cis didn't approve, but mum liked it. That said, Cis made custard so thick you cut it with a knife.

― Porkpie (porkpie), Wednesday, 19 January 2005 23:23 (twenty years ago)

OK, now I remember, the mere smell of bread pudding makes me yip, since the time I bought some from (I think) Safeway and was extremely ill afterwards. I think it's the nutmeg.

― Liz :x (Liz :x), Thursday, 20 January 2005 14:09 (twenty years ago)

wow. thanks so much for the recipes. i'm gonna try both. i like there to be crustiness in the top, and not too gooey I think. although I'm curious to try both. maybe I'll have a bread pudding bake off contest. that could be fun.

― owen reading, Saturday, 22 January 2005 17:42 (twenty years ago)

Sultanas instead of raisins? I like them better anyway.

― Madchen (Madchen), Sunday, 23 January 2005 13:11 (twenty years ago)

What is a sultana? How is it different from a raisin? I've never heard of them.

― Orbit (Orbit), Monday, 24 January 2005 21:21 (twenty years ago)

you may know them better as white raisins

― ceebee, Tuesday, 25 January 2005 10:45 (twenty years ago)

Maybe they are those golden raisins, made from Thompson seedless grapes.

― Jaq (Jaq), Tuesday, 25 January 2005 14:13 (twenty years ago)

In London you often seem to get good homemade bread pudding in West Indian cafes/takeaways. In Birmingham it is known as tramstop (as it is so dense & heavy it could stop a tram).

― bham, Wednesday, 26 January 2005 12:21 (twenty years ago)

sultanas = white grapes
raisins = black grapes

― Madchen (Madchen), Wednesday, 26 January 2005 13:39 (twenty years ago)

So... golden raisins, then. I'm pretty sure.

― Casuistry (Chris P), Wednesday, 26 January 2005 18:26 (twenty years ago)

two months pass...

My Mother has always made what we call bread pudding which is essentially custard made with heavy cream sugar and eggs then poured over chunks of stale bread then baked.

No cinnamon, no friut, no raisins and no coconut, but the top gets a very generous dousing with nutmeg prior to baking.

Served warm with a warm butter cream sauce..... sweetened condensed milk and real butter.

About a million calories a bite but it is THE comfort food of all comfort foods.

now I'm gonna have to go buy a couple dozen extra eggs and extra bread, and heavy cream and ....... ;)

― Ðµdë §téè£ (Ðµdë §téè£), Friday, 22 April 2005 01:42 (twenty years ago)

What is a sultana? How is it different from a raisin? I've never heard of them.

!!! Wow, are there no sultanas in the US? I thought sultanas were one of those ubiquitous foods.

― Trayce (trayce), Friday, 22 April 2005 03:03 (twenty years ago)

I can't tell if they're golden raisins or not! Mail me some.

― Casuistry (Chris P), Friday, 22 April 2005 04:32 (twenty years ago)

I think they are.

― Madchen (Madchen), Monday, 25 April 2005 11:33 (twenty years ago)

five months pass...

mum the hostess cook
www.jambojersey.com
the best bread pudding in the world bar none enjoy
yours kindly jambojersey

― Anthony Fry, Sunday, 2 October 2005 19:11 (twenty years ago)

Is that spam?

Sultanas, if I remember correctly, turned out to be a different type of raisin from the Thompson raisin which are so common here, and have nothing to do with the "golden" aspect, which is merely a "bleaching" process (although I don't think it has anything to do with bleach).

― Casuistry (Chris P), Monday, 3 October 2005 03:41 (twenty years ago)

In fact, it's when they're sulphured that the retain the golden color, just like how sulphur works on apricots.

― Casuistry (Chris P), Monday, 3 October 2005 03:42 (twenty years ago)

Although now that I look, Wikipedia claims that Thompsons ARE sultanas. Hrm.

― Casuistry (Chris P), Monday, 3 October 2005 03:45 (twenty years ago)

Let's just say it's all really obscure and complicated (if yummy).

― Casuistry (Chris P), Monday, 3 October 2005 03:47 (twenty years ago)

Raisin classification is a most subtle art.

― Jaq (Jaq), Monday, 3 October 2005 14:10 (twenty years ago)

In Australia, it seems to mostly be based on size -- raisins are largest, then sultanas, then currants are the smallest. Or so the Wiki suggests. I don't know who to believe anymore.

I had some extra large raisins in this dessert in a Lebanese restaurant the other day which were delightful but I have no idea why they were so large. (They were about twice as long as what I think of as "regular raisins".)

― Casuistry (Chris P), Monday, 3 October 2005 17:10 (twenty years ago)

Well, that is definitely off base on the currants, because they are not dried grapes by any fashion.

There are things called "seeded raisins" which have a different flavor from the standard seedless SunMaid ones. I used to get them from our food co-op. They were dried from grapes that had seeds, but the seeds had been mechanically removed. The best tasting raisins I've ever had were some naturally dried chardonnay grapes that RJM and I ate in the vineyards of the Foppiano winery, where they let people wander around.

― Jaq (Jaq), Monday, 3 October 2005 23:13 (twenty years ago)

Currants (the raisin-ish things) are in fact dried grapes, and not dried currants. They get their name because they are from Corinth grapes.

― Casuistry (Chris P), Tuesday, 4 October 2005 00:47 (twenty years ago)

No way! Another illusion, shattered.

RJM must never find out. To him, raisins are the anti-food, but currants are okay in scones and such.

― Jaq (Jaq), Tuesday, 4 October 2005 01:33 (twenty years ago)

Though not completely over the idea that currants are actually raisins, I'm willing to forgive. I found a page all about dried fruit (http://www.foodsubs.com/Fruitdry.html); perhaps the large Lebanese raisins were muscat raisins.

― Jaq (Jaq), Wednesday, 5 October 2005 16:08 (twenty years ago)

I was totally shocked that [Zante] currants were raisins as well.

I hope they were muscat raisins. Then I can say I've been struck with muscat love.

― Casuistry (Chris P), Wednesday, 5 October 2005 19:45 (twenty years ago)

oh my we had Flemish bread pudding in Ghent last week - awesome but sooo huge and filling, a nice addition was the bits of almonds in it that added a lovely crunch

― Porkpie (porkpie), Saturday, 8 October 2005 10:13 (twenty years ago)

The best bread pudding I ever had was at a restaurant called Gambrelle's in what used to be New Orleans. The did it souflee style, and it tasted like a cross between an orgasm and finally getting to sleep in. It was good.

New Orleans has/had/probably has again a love affair with this stuff. Many prize the bourbon/rum/brandy/etc. topping sauce most of all.

I remember Palace Cafe' on Canal St. doing one with a white chocolate sauce that was delicious if over the top.

― vis (godshapedhole), Friday, 21 October 2005 01:15 (twenty years ago)

My fiancee makes the shit out of some bread pudding. I like it better than any of the stuff I've had in New Orleans (although most of that has been from convenience stores, not from nice restaurants), and it's free of raisins or fruit.

― Jordan (Jordan), Friday, 21 October 2005 14:06 (twenty years ago)

two years pass...

Having not made a bread (and butter) pudding for ages, one is steaming in the oven now. 1/2 pumpernickel and 1/2 challah and smelling of wonderful vanilla/cinnamon custardy goodness. It might become part of tomorrow's breakfast, though I made some gorgeous drop biscuits for dinner tonight and there are leftovers.

― Jaq, Tuesday, 22 January 2008 04:59 (seventeen years ago)

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