If we eat out and I see Bread Pudding on the dessert menu, I have been known to skip the entree and go directly for dessert.
YUP, I eat dessert for dinner.
Of course this does not happen often, at least often enough to suit me. sigh. When I cooked at the Senior Center, Sarge used to make the best Bread Puddings, and I always managed to scarf up a serving. I asked him for the recipe once, and he got kind of a befuddled look on his face and told me he just used leftovers. The leftover biscuits, stale bread, whatever was in the cooler. Then he just poured an egg and milk batter over the top and baked it.
So simple. And boy were they good.
So, where am I going with this?
I finally bit the bullet, well, not really. I finally figured it out.
I can make my own Bread Pudding.
Really, I can.
Why it's taken me all these years to figure it out, I'll never know.
I had made some Irish Soda Bread for SRC this month, and the recipe made two loaves. We ate one at dinner and then I had another loaf left over. Which I was going to freeze. But, I didn't get it into the freezer, and the other day I was looking at it and got one of those insights, AKA, an epiphany, and Voila!
Bread Pudding.
But I kinda outsmarted myself a little, well, I did say I'd never made one before, so...
I melted a little butter in the bottom of the Pyrex loaf dish and them sprinkled about a half cup of sugar over that. I was thinking that the bottom would caramelize a little. It didn't, and the bottom while good was more like a flan, oh well. I then proceeded to slice up the Soda Bread and arranged it over all, and added the rest of the craisins from the bag.
Tucked them in between the slices and whipped up four eggs and some milk (I didn't measure, sorry) and poured that over the bread.
Stuck it in the fridge overnight, and when I pulled it out the next morning to bake it, found I had to add more liquid.
And this is where it got fun. I had a half can of Sweetened Condensed milk in the fridge so I added that to an egg, and some more milk and poured that over the bread pudding.
I placed the dish in a pan of water, kind of a Bain-marie, covered the loaf pan with foil and baked it for an hour. I then took the covering off of the bread pudding, took the Bain-marie (which was just my roasting pan filled with water), out of the oven and baked it for another 30 minutes. Just til the custard set. Actually I think I probably baked it a little longer than it needed, maybe 10 minutes or so, but it was all good. And the top puffed up slightly and looked so good.
Here it is.
I then sliced some out, and made a Kahlua custard sauce, poured it over the slice and inhaled it. And it was sooo good. I'm freezing the rest of the bread pudding, except for the slice I had for breakfast the next day. It does have bread and eggs and milk and even some fruit so I guess it could qualify as a breakfast food. Right?
I will try making this again, but next time, I will add some sugar and divide the bread up a little, plus add more milk to the eggs and I will use sweetened condensed milk again. That took it over the top.
The following is the recipe that I will use
Recipe
Mix together the following five ingredients
5 eggs, lightly beaten
1 cup milk
1 can Sweetened Condensed Milk
1/4 cup sugar
1 tsp. Vanilla
1/2 cup Craisins or Raisins (optional), softened in a little water
1 loaf Soda Bread, cut up
Place bread in an oven safe casserole dish or baking pan, which has been well greased. Add the Craisins or Raisins if desired, tucking it in between the slices of bread. Pour the custard sauce over the bread, add some foil to cover it and set in the fridge overnight. In the morning take the dish out of the fridge and let it come to room temp for an hour before baking it in a 350 deg. oven for an hour. Or you can do what I did, place it in a pan of water, right away and let it come to temp in the oven. I used a bain marie as I did not want to put a cold dish directly in a hot oven, just cause I didn't want it to break.
Take out after an hour and let it rest for at least fifteen minutes before cutting into it. Serve with a custard sauce if desired.
What can I say, I had to taste it...
YUP, I eat dessert for dinner.
Of course this does not happen often, at least often enough to suit me. sigh. When I cooked at the Senior Center, Sarge used to make the best Bread Puddings, and I always managed to scarf up a serving. I asked him for the recipe once, and he got kind of a befuddled look on his face and told me he just used leftovers. The leftover biscuits, stale bread, whatever was in the cooler. Then he just poured an egg and milk batter over the top and baked it.
So simple. And boy were they good.
So, where am I going with this?
I finally bit the bullet, well, not really. I finally figured it out.
I can make my own Bread Pudding.
Really, I can.
Why it's taken me all these years to figure it out, I'll never know.
I had made some Irish Soda Bread for SRC this month, and the recipe made two loaves. We ate one at dinner and then I had another loaf left over. Which I was going to freeze. But, I didn't get it into the freezer, and the other day I was looking at it and got one of those insights, AKA, an epiphany, and Voila!
Bread Pudding.
But I kinda outsmarted myself a little, well, I did say I'd never made one before, so...
I melted a little butter in the bottom of the Pyrex loaf dish and them sprinkled about a half cup of sugar over that. I was thinking that the bottom would caramelize a little. It didn't, and the bottom while good was more like a flan, oh well. I then proceeded to slice up the Soda Bread and arranged it over all, and added the rest of the craisins from the bag.
Here it is.
The following is the recipe that I will use
Recipe
Mix together the following five ingredients
5 eggs, lightly beaten
1 cup milk
1 can Sweetened Condensed Milk
1/4 cup sugar
1 tsp. Vanilla
1/2 cup Craisins or Raisins (optional), softened in a little water
1 loaf Soda Bread, cut up
Place bread in an oven safe casserole dish or baking pan, which has been well greased. Add the Craisins or Raisins if desired, tucking it in between the slices of bread. Pour the custard sauce over the bread, add some foil to cover it and set in the fridge overnight. In the morning take the dish out of the fridge and let it come to room temp for an hour before baking it in a 350 deg. oven for an hour. Or you can do what I did, place it in a pan of water, right away and let it come to temp in the oven. I used a bain marie as I did not want to put a cold dish directly in a hot oven, just cause I didn't want it to break.
Posts
You are so creative in your kitchen! Love the recipe and I want to try it, I think I'll add some dried cranberries mixed with raisins...
ReplyDeleteI think that sounds great. And thank you, I have fun with my food. I'm seriously thinking of making another loaf of the Soda Bread so I can make another bread pudding. But maybe I will just wait until this one is gone.
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