So I consider myself to be a pretty decent cook, but I just can’t seem to be able to make a decent breadpudding. All my efforts so far have resulted in glorified French toast - nothign wrong with French Toast but it’s the the breadpudding I was hoping to create…
Why oh why does this delicacy keep escaping me? What is the secret to good breadpudding (I had a fabulous one at Reading Terminal in Philly made by the Penn Dutch)?
How big should I cut my cubes? (4 cups of 1/2" cubes is different from 4 cups of 1" cubes) Should I use slices instead of cubes? If using slices, how thick? Fresh bread? 5 day staler bread? one-day old bread? what bread?
It seems that bread is the main factor of my failures - my other ingredients are 2 egss, 2 cups of cream, 1/2 cup of sugar, vanilla extract and cinnamon…
Please oh please help me out here - this is just frustrating me
Home-style Bread Pudding
2 Eggs, slightly beaten
2 1/4 c Milk
1 ts Vanilla
1/2 ts Cinnamon
1/4 ts Salt
2 c 1-inch bread cubes
1/2 c Brown sugar
1/2 c Raisins or chopped dates
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Place metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool.
Makes 4 to 6 servings.
It might be the hot water that makes this work. Most of the recipes I’ve seen call for it. They also seem to call for day-old bread.
The best I have ever had, and it is fairly easy to make. Just follow the directions and you will have a great custard/bread pudding. They keep theirs warm in a chafing dish, so you can even make a huge portion and keep it warm for a long tim at a party.
Epicurious.com has the best recipe for bread pudding I’ve ever had outside a very nice restaurant. The spiced rum sauce is optional, but very good. I made this for Thanksgiving last year, with a very skeptical family. It was gone practically instantaneously.
Probably, but trust me…it is rich enough the way it is!
BTW, don’t cut the bread into cubes…use the whole slices, and the server at the Golden Nugget told me another tip is to use the thick, egg bread slices you can buy in any supermarket that is intended for French toast.
Never heard of egg bread? Hmm…rather common around the world - is bread that is made by adding eggs which gives it a yellowish tint, but the bread has the same texture as regular bread, just a little richer in flavor. Especially good for French Toast, and of course, bread pudding. Any bakery should have it. But again, egg bread is not a deal maker in the recipe. Any thick slices of white bread would do just fine.
Oh, and as long as we are on the topic, someone told me the buffet at the Paris Hotel Casino here in Las Vegas uses day-old croissants in their bread pudding. Can’t verify it, but that sounds interesting!