Tag Archives: pudding

Triple Berry Bread Pudding and other sweet pudding variations

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In 1946, right after WWII, I was visiting in England and bread was one of the few main staples that the English still had to eat. They actually had had too much of it and were sick of it. Memories can be long, so, usually my English bed and breakfast guests didn’t like this dish—but I do. People usually think of bread pudding as something not being very gourmet when actually it can be extremely gourmet and delectable.  Bread pudding began as a humble dessert because the main ingredient was “left over stale bread”; however, the variations can be so numerous that it can become very decadent indeed. Additionally, bread pudding depending on its ingredients, can be served for any meal of the day.  Regardless of which bread you decide to use, white French, croissant, Challa, Brioche, English muffin, usually, the staler the bread, the final product will be more tasteful.  As to the custard base, half and half probably offers the perfect balance to texture. Heating the half-and-half before mixing it into the eggs and sugar will assure you of a final base that is perfectly combined.  Be sure to whisk it slowly into the eggs so as to not “scramble” the eggs.  Finally, soaking the bread pudding the day before baking makes it better and the easier for an innkeeper.  So, here are a few of the sweet type combos you can think about: chocolate/banana; pumpkin; gingerbread; rum/raisin; lemon-coconut;apricot-almond;berry;mocha; and double ginger.

The following recipe will serve 12.

Triple-Berry Bread Pudding

 

You will need the following:

9 X 13 inch baking dish

2-3 qt. saucepan

whisk

 

Make the custard:

Ingredients:

7 large egg yolks

3 large eggs

1 C. granulated sugar

6 C. half and half

1 tsp. salt

1 Tbs. vanilla extract

Bread:

10 C. 1 inch day old brioche bread cubes

Berries:

3 ½ C. fresh or frozen berries such as blueberries, raspberries, or blackberries. If frozen, defrost before adding the pudding and drain most of the liquid.  It’s best with the fresh berries.

Instructions:

Whisk the yolks and eggs and vanilla.  Slowly whisk in the sugar and salt until totally blended.  Slightly heat the half and half and slowly whisk into the egg mixture.

Place the bread cubes in a 9 X 13 inch baking dish that has been sprayed with non-stick spray and pour the custard on top making sure that the bread is submerged.  Let cool at room temp about an hour; cover with plastic wrap; and refrigerate for at least 5 hours and up to 24 hours. .

Preheat oven to 325.

Before baking, gently fold in the berries. Cover the pudding loosely with foil and bake at 325 for 70 minutes.  Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more depending on the custard or add-ins. So total baking time can be 90 to 110 minutes.

Let the pudding cool on a rack.  Serve warm at room temp with a dollop of whipped cream or a good yogurt.

I serve this with a side of the thick kind of Canadian bacon slices that I have sautéed in a frying pan with fresh rosemary.  I also serve more berries in a bowl.

Below are some optional add on options for the custard:

1 ½ tsp. almond;

2 C. chopped bittersweet chocolate to the hot ½ and ½ till chocolate is melted;

2 tsp. instant espresso to hot ½ and ½;

½ C. chopped fresh ginger in ½ & ½ —let steep in half and half for 10 minutes before adding to yolks;

fine grated zest of 3 lemons to ½ and ½ and whisk juice from the lemons (about ½ C.) into the custard;

whisk 1 ¼ C. pure canned pumpkin, tsp. ground Cinnamon; and ¼ tsp nutmeg into custard;

increase sugar to ¼ C. and add 1/3 C. dark rum to custard.

Optional Add-ins:

Choose one or two

3 ripe thinly sliced bananas

1 ½ C. toasted shredded coconut

3 ½ C. fresh or frozen mixed berries

1 ½ C. toasted coarsely chopped pecans

1 C. chopped bittersweet or semisweet chocolate

1 C. dried apricots, soaked in very hot water for 30 minutes and drained thoroughly

1 C. golden rains, soaked is above for apricots

½ C. chopped crystallized ginger

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Gingerbread Pudding Cake

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A Recipe……………from my table to yours

And I had but one penny in the world, thou should’st have it to buy gingerbread.

— William Shakespeare, “Love’s Labor’s Lost”

 

Having good yummy smells coming from the kitchen is always a delight at any time of the year, however, during holiday times, because everyone’s senses seem keener with the anticipation of good things to arrive, this is just a perfect recipe to make. I have found that the easiest thing to do with this type of recipe is to put all of your spices out on one side of your mixing bowl and as soon as you have added it, to place the spice on the other side.  That way there won’t be any confusion.  I also use the ¼ sized measuring teaspoon for all of the spices and for the salt and soda.  So, for instance, for the 1 teaspoon of ginger, I used 4 of the ¼ teaspoons.  For me that is the simplest way, but do whatever is best for you.

 

As a side note, an early form of gingerbread can be traced to the ancient Greeks and Egyptians who used it for ceremonial purposes.  It appeared in Europe with the 11th-century crusaders who brought the spice back from the Middle East for the well to do to experiment with.  Gingerbread became so popular in Europe that there were even gingerbread fairs.

 

Gingerbread Pudding Cake (a breakfast delight!)

8 servings

Step One

1 ¼ C. flour

1 tsp. ground ginger

¾ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground allspice

¼  tsp. ground cloves

¼ tsp. salt

Step Two

¼ C. (1/2 stick) unsalted butter, room temp.

¼ C. sugar

 

2 Tblsp. beaten egg (from 1 egg)

 

½ C. light molasses

½ C. water

 

¾  C. brown sugar

 

 

Step Three

1 ½ C. hot water

5 Tblsp. unsalted butter, melted

 

SERVE WITH

Whipped Cream or Yogurt

Pre-directions

*Preheat oven to 350.

*Butter 8 X 8 X 2 inch inch glass baking dish

Step 1

*Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and soda in medium bowl.

Step 2

*Using electric mixer, beat the ¼ C. room temp. butter and the ¼ C. sugar in a large bowl until blended.

* Beat in the 2 Tblsp. egg.

*Stir the ½ C. molasses and the ½ C. water in 1-cup glass measuring cup.

*Add flour mixture to butter mixture in 3 additions alternately with molasses mixture, beating to blend between additions.

*Transfer to prepared dish.

*Sprinkle the ¾ C. brown sugar over all.

Step 3

*Stir the 1 ½ C. hot water and 5 tblsp. melted butter in a 2-cup glass measuring cup.

*Carefully pour over top of batter (there will be lots of liquid on top of cake).

Baking directions

*Bake until gingerbread is cracked on top and toothpick inserted into center comes out clean, about 45 minutes.

Serving hints

*Scoop warm pudding cake into shallow bowls.

*Serve with whipped cream or yogurt.

 

(It may be a bit tedious to make, but it’s worth it as you will see.) 

 

Bon Appetit

Margot Van Horn

http://www.inn-ovation.info

inn-ovation@earthlink.net

 

Panettone Bread Pudding

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Panettone Bread Pudding with Amaretto Sauce

Serves 8 to 10 serving

I hope that everyone had a wonderful Christmas.  Now, run out and get that panettone so that you can make this for your special New Year Day breakfast or brunch.  Don’t start the year out counting the calories—give yourself the first day of the year permission to make this delectable dish for you and everyone else to enjoy.  Then go on your diet.  Happy, Joyous and Healthy New Year to one and all.

Ingredients

  1. 1 pound loaf panettone bread,( crusts trimmed if you wish however I don’t do that), bread cut into 1-inch cubes.
  2. 8 eggs
  3. 1 ½ C. whipping cream
  4. 2 ½ C. whole milk
  5. 1 ¼ C. sugar

Directions for Bread Pudding:

  1. Preheat oven to 350 degrees
  2. Lightly butter a 13X9X2-inch baking dish
  3. Arrange the bread cubes in the prepared dish
  4. In a large bowl, whisk the eggs, cream, milk and sugar to blend.
  5. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
  6. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.
  7. Cover and refrigerate for at least 2 hours up to overnight.
  8. After 2 or more hours, remove dish from frig. and bring up to room temp.
  9. Bake until the pudding puffs and is set in the center, about 45 minutes. (Remember we are at altitude so possibly a bit longer.) Cool slightly.

Ingredients for Amaretto Sauce:

  1. ½ cup whipping cream
  2. ½ cup whole milk
  3. 3 tablespoons sugar
  4. ¼ cup amaretto or some sort of coffee liqueur
  5. 2 teaspoons cornstarch

Directions for the Amaretto sauce:

  1. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, STIRRING FREQUENTLY.
  2. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
  3. Simmer over medium-low heat until the sauce thickens, STIRRING CONSTANTLY, about 2 minutes.
  4. Set aside and keep warm.
  5.  This sauce can be made 3 days ahead. Cover and refrigerate and re-warm before serving.

End result:

Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, serve, and don’t plan for any left-overs.

Bon Appetit

   For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.