Here is my version of bread pudding. I was watching youtube and the “Preppy Kitchen” channel had a nice vanilla sauce recipe for topping bread pudding, so I made some up. Sunshine already had a piece and really enjoyed it.
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Happy to see it worked out.
Thanks again – I’ve been running out of ideas for desserts. I didn’t want to make another chocolate cake.
I think everyone likes a little variety in their after dinner “sweet treat”.
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I’ve been making more apple crisps, puddings, and bread puddings than cakes lately.
I like using up the bread I have on hand each week. When I put stale bread in the freezer, I usually end up throwing it out a year later.
It’s better for me to use it right away, in bread pudding or sometimes for garlic bread
The other thing to make with bread would be a Brown Betty. I still haven’t gotten around to that.
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I do have some apples in the freezer, maybe I’ll research an apple crisp next.
As much as Sunshine liked that first piece of bread pudding, I don’t expect it will last long.
Its kind of rare that our bread goes stale, but if it does – I’ll break it up, mix it with some bird seed and put it out for the local birds.
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Apple Brown Betty – Interesting… I’ll go print it out and see if Sunshine wants me to try that or an Apple Crisp next.
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I have a couple of baguette remnants that are super dry and hard. Can they be used in bread pudding, or do you require some give to use them in bread pudding? I would hate to waste ingredients and effort.
Interestingly, in his recipe for savarin, Pierre Hermé states that after he bakes the dough he lets it sit on the counter before soaking it. I made it some years ago; turned out pretty good.
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They will be fine in a bread pudding. The custard mixture will make everything soft.
I plan to use some dried out bread that’s in the freezer for a bread pudding.
I’m noticing egg to milk ratios and sugar to milk ratios are all over the map.
The Portuguese budim de Pao I made was much sweeter and much denser than some of the other recipes. Don’t get me wrong, I loved it. It just calls for a lot more sugar.
The one thing I have picked up, is to make sure the custard does not go beyond 175 ⁰ F on a digital thermometer, or it will break. 165 to 175 ⁰ is ideal.
I haven’t made the bread puddings that require the milk and cream to be heated before adding the eggs.
Baking in a water bath has had better results, than baking without.
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Just let the bread sit in the custard for a bit before you bake it, and the bread will soften.
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