How does one give a recipe for bread pudding when it's made up as you go along nothing measured.
the last one I made posted picture couple days ago.
I had a couple bags of bread crumbs in the freezer, some w/w bread and white had gone a bit stale so I buzzed in in the Cuisinart, bagged it and froze it. I dunno about 4/5 cups I suppose.
When thawed I added a cup raw brown sugar, about 1/2 cup warm honey about 3/4 cup melted butter, 4 eggs, a lot of spice, allspice and mixed spice, about 1/2 cup chopped dates, lots currants, raisins, and sultanas and enough milk to make it all bind togather, I let it stand about 2 hours to soak up milk., put mixture into greased pan good sprinkle sugar on top and baked it 400 till knife came out clean,,,,,
sorry it is so vague, but it is a make it up as you go along.....
qahtan
that I found online. It's a very simple but flexible recipe, pretty much whatever ingredients you have will go. I use this recipe to make bread pudding whenever we can't eat our bread fast enough. I have tried different types of meat and vegetables and they all turned out good. I don't even measure ingredients; this is one very forgiving recipe.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=443491&adsqs=raid:1608459
Al
sounds totally different to the one I make. I see yurs has ham and onions etc in it, I think the one I make originally comes from UK, London, it was a way to save wasting the bread.
Mine is sweet some what like a heavy fruit cake.......not to be confused with
Bread and butter pudding that has an egg custard in it,, mine is more solid....
qahtan
Phyl has a bread pudding recipe (of the custard type) on there that's really nice.
N’Awlins Bread Pudding
I usually just work with a ratio of 1 egg for every 6 ounces of milk and let the rest of the ingredients materialize as I look over the spice rack. Some years ago I was working with two other foodies preparing a meal for a local fraternal organization and we found a dozen loaves of bread in the freezer. We used the 1/6 formula, added sugar, spices and sliced bananas and baked up several very large pans of bread pudding that had the diners asking for the recipe. All we could tell them was 1:6 and imagination ... that's all the recipe we know. That was three dozen eggs.
I'm also into custard type with cored and cubed apples, nuts, nutmeg & cinnamon and brown sugar sprinkled with slivered almonds on top.
And then there is the whole breakfast approach.... fried bacon strips crumbled underneath and cheese and chopped olives on top, maybe peppers and fried onions, chopped parsley between the bread chunks in a large 9" x 13" cake pan. Great for big brunches or lots of people for breakfast.
Mini
Your brunch strata ideas are great, Mini. I've never tried one with chopped olives but now I've got it on my list. Perhaps tomorrow morning. I like to make them up in separate ramekins as individual servings. Cheddar cheese?
I tend to go milder. Don't want to overpower it. Go with the tastes of your guests. But a little shredded cheddar does add color. Did I mention those are black olives?
Well, you've won me over entirely. I'm thinking mozzarella cheese, black olives, and baking an egg on top of the "pudding" mix, topping with crunchy butter toasted bread crumbs for serving. Maybe a bit of parmessan mixed in the bread crumbs. Gotta get up early tomorrow. Thanks again ...
I must confess I've never come across a savoury bread pudding. All the ones I've had, home made or shop bought, were made with dried fruit. I suspect that there are as many recipes as there are grandmothers! I seem to remember my grandmother put suet in her version. It's a very variable product.
When I've made it I soak torn up stale bread (any type, or mixed) in milk until I can mush it up by hand in a large bowl. Then add dried fruit to taste, raisins, sultanas, currents maybe an egg or two to bind it, but not always, sugar and mixed spice. The quantities depend on how much stale bread you had to start with, what other ingredients you've got in the store cupboard and how sweet you like your pudding, Put the mixture in a greased baking tin and bake in a medium oven till the top browns. You can sprinkle the top with Demerara sugar for a bit more crunch.
Serve hot with custard or eat like a cake when cold.
Hello there, pjaj - here's a link that you might find interesting;
http://allrecipes.com/Recipes/Breakfast-and-Brunch/Egg-Dishes/Strata/Top.aspx
When I was growing up, "bread" pudding was the label the cooks in my family put on a custard based concoction with bread, sugar, sometimes dried or fresh fruit, and spices. I love it with fresh peaches. It wasn't until I started cooking independently that I learned it didn't necessarily have to be constructed on a custard base. Very much like the type you describe. Still later I read about strata and it occurred to me that poultry stuffing is essentially a strata stuffed inside a bird. Now I make it in whatever style fits the occassion.
Oh, if you haven't tried it, use a tapioca foundation for bread pudding. Excellent stuff.
Thank you Qahtan for the recipe guideline, and also thanks to all the other recipe offer of savory puddings. For now I will have to substitute matzohs and come up with some creations!
Salma