How to Make Old Fashioned Bread Pudding

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The ultimate comfort food is at your fingertips. Follow him Taste of the house Test Kitchen teaches you how to make bread pudding.

There is no doubt about it. Old-fashioned bread pudding is the ultimate classic comfort food. It’s part monkey bread, part custard and just as comfortable as a dessert can get. (Just like these recipes that grandmother made!) If you grew up in the 1980s, you might have indulged in gooey pudding as it grew in popularity, but bread pudding has been baking in family kitchens for much longer.

To give you a picture, here is an excerpt from Richard Sax’s cookbook Classic homemade desserts:

How to Make Yr Cream Puddinge

Take a stale cuff [light French bread] and slice it as thin as a pancake, place your slices in the bottom of your dish, then take a quarter of a pound of pitted reasons, sprinkle your reasons all around the bottom of your dish, then place a few pieces of marrow on it about the size of a nutmeg then take a liter of heavy cream, it must be very good, put it on the heat and add a little mace and nutmeg, then beat the egg yolks very well 18 years old, then let them go astray… then add sugar and your eggs, when your cream is a little cold; stir very well together, and put it on the heat of the year, stir until it is thick enough.

Marrow and pewter dishes? It may sound like a bunch of jibber jabber to you, but this recipe is from the Collection of medical and culinary recipes, a handwritten folio dating from 17th century England. It presents the archaic stages of making bread pudding. Some historians say that people have been making bread pudding for centuries before this recipe was written.

The reason why this dessert has been around for centuries? It’s a impressive way to use stale bread.

Thanks to Taste of the house Test cooking expert James Schend, you don’t have to follow an ancient text or hire a time machine to indulge in this classic dessert. He shares his top tips for making old-fashioned bread pudding. Read on as we walk you through this easy recipe for the best bread pudding ever – or should we say pudding?

How to make bread pudding

Bread pudding ingredients:

  • 2 large eggs
  • 2 large egg yolks
  • 2-1 / 4 cups half and half cream
  • 2 cups of whole milk
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 tablespoon of vanilla extract
  • 1-1 / 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 20 buns (1-1 / 4 lbs), cut into 1-inch (18-cup) cubes *
  • 3 tablespoons of brown sugar

Sauce ingredients:

  • 1 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 cup half and half cream
  • 2 teaspoons of vanilla extract
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon baking soda

Test the kitchen tip: Much like home cooks of old, we agree that day-long bread works great in bread pudding. If you don’t have bread rolls on hand, choose a more solid, slightly stale bread. This will help to better absorb the custard.

Tools

via amazon.com (3)Taste of the houseit’s beautiful ceramic baking dish is perfect for oven-to-table service. It is suitable for oven, microwave, dishwasher and freezer.

This OXO whips The rubber handle will help you keep a firm grip while whisking the cream. Take a look at these kitchen gadgets it might also be useful someday.

Taste of the house‘s three-quarter pan will give you more than enough space to whip up the bread pudding sauce. Like all of their cookware and bakeware, it is also Test Kitchen approved.

directions

Step 1: Combine the bindings

Start by preheating the oven to 350 °. While it becomes toasted, mix the first ten ingredients to make the cream of your old-fashioned bread pudding.

Test the kitchen tip: For a silky consistency, it is preferable that the milk, cream and butter are similar in temperature. So wait a few minutes before throwing this melted butter, fresh out of the microwave, into the cold dairy.

In a large bowl, whisk together the first ten ingredients until blended. Add the bread and stir gently. Here, the idea is to soak the cubes of rolls in the pastry cream mixture.

Kitchen test tip: Be very careful to beat the egg whites into the yolks before adding the bread. This will prevent your cream from turning into scrambled eggs.

Step 2: soak it

Bread pudding clips dipped in white handled dishTaste of the house

Transfer the ingredients to a baking dish. Make sure the buns are completely saturated with custard by gently pressing down on the individual bread pieces with a spoon. Like a sponge, the bread will absorb more liquid.

Kitchen test tip: Use dense bread? Let it soak in the cream a little longer. Place in the refrigerator until fully saturated.

Step 3: Add sugar and wait

Person sprinkling brown sugar on bread soaking for their bread puddingTaste of the house

Then sprinkle brown sugar over the pudding. Let the pudding rest for about 15 minutes. You will know it is ready when the bread is soft.

Step 4: Cook!

Slide the bread pudding into the oven and bake for 40 to 45 minutes. The dish will turn golden and start to puff. Take out of the oven when a knife inserted in the center comes out clean. But don’t leave the kitchen just yet. While the pudding is cooking, go to step 5.

Step 5: Start your sauce

Person stirring melted butter in a pan on the stoveTaste of the house

The secret to a good bread pudding is in the sauce. It can be a bit difficult to get the right consistency, but follow our lead and you’ll be in great shape. Start by melting the butter in a large, heavy-based saucepan over medium heat.

Kitchen test tip: If you want to add spices like cinnamon or nutmeg, let them bloom first (read: gently fry them) in hot butter before adding the cream in the next step.

sauceTaste of the house

Add the brown sugar and stir until completely dissolved. Gradually incorporate the cream and bring the liquid to a boil. As soon as you see bubbles rising quickly, lower the heat to bring the sauce to a simmer. (You should still see small bubbles slowly rising to the surface.) Stir continuously for 15-20 minutes. During this time, the sauce will start to thicken.

Step 6: Add the finishing touches

Once you have reached the desired consistency, remove from the heat and add the vanilla, sea salt and baking soda. Stir until well blended and drizzle some of this heavenly goodness over the bread pudding.

Step 7: Treat yourself

indulge in bread puddingTaste of the houseYour delicious old-fashioned bread pudding is ready! Take your largest serving spoon and take a large portion while the pudding is still hot. My advice ? Add a dollop of homemade whipped cream on top, or better yet, some homemade vanilla ice cream.

Save it for later?

Let stand at room temperature, then cover and store in the refrigerator. Bread puddings usually last about 1 to 2 days without losing moisture. When you’re ready to eat, reheat it in the microwave or cut the pudding into chunks and bake on the stovetop. Add a little butter to the pan so that the pudding is crisp on each side. The texture is magnificent!

If you want to enjoy it even longer, you can freeze your bread pudding. To freeze bread pudding, bake it as you normally would and allow it to cool before placing it in an airtight container. You can freeze it for up to 2-3 months. Looking for a fresher dessert? Try one of these 25 frozen dessert recipes following.

How to make it even better

For an extra touch of flavor, try adding mixes like dried fruit, nuts, or chocolate chips right before baking. Here are James’ favorite variations:

  • Chocolate-Cherry: Stir in 3/4 cup dried cherries and 3/4 cup dark chocolate chips.
  • Apricot-Almond: Stir in 3/4 cup chopped dried apricots and 3/4 cup toasted sliced ​​almonds.
  • Cranberry-Walnut: Stir in 3/4 cup dried cranberries and 3/4 cup toasted chopped walnuts.
  • Fig-Pistachio: Stir in 3/4 cup chopped dried figs and 3/4 cup toasted pistachios.

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