Bread Pudding Two Ways - Beginner & Expert

Bread Pudding Two Ways - Beginner & Expert


When I went to dinner for my dad's birthday, one of the desserts we sampled was a delicious bread pudding. An uncomplicated peasant's dessert, bread pudding is baked, cubed bread soaked in a custard-like mixture of milk, eggs, sugar, and vanilla. It's a dessert that you may not think to make at home, but one whose comforting simplicity is worth it. To encourage that everyone give bread pudding an experimental try in their kitchen, I've found two recipes — one for the inexperienced and one for the pro — so check them out, just read more



Beginner Bread Pudding
From Kraft Foods
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1/2 cup (1/2 of 8-oz. tub) Light Cream Cheese Spread
1/2 cup firmly packed brown sugar
2 large egg whites
1/2 tsp. ground cinnamon
1-3/4 cups fat-free milk
6 cups cubed whole wheat bread (6 to 8 slices)
2 squares Semi-Sweet Baking Chocolate, coarsely chopped

  1. Preheat oven to 350°F.
  2. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well.
  3. Gradually add milk, mixing until well blended.
  4. Place bread cubes in 8-inch square glass baking dish. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
  5. Bake 30 to 35 min. or until set in center. Cool slightly; serve warm.
  6. Store leftover pudding in refrigerator.

Serves 8.



Expert Bread Pudding
From Commanders Palace restaurant in Las Vegas
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Bread Pudding
3/4 cups Sugar
1 tsp. Ground Cinnamon
Pinch of Nutmeg
3 Medium Eggs
1 cup Heavy Cream
1 tsp. Vanilla
5 cups New Orleans style French Bread, 1" cubed (see note)
1/3 cup Raisins
(18: in length or approximately 1 1/3 G/ sliced thin)
Whiskey Sauce
1 cup Heavy Cream
1/2 Tbsp. Corn Starch
1 Tbsp. Water
3 Tbsp. Sugar
1/4 cup Bourbon
Meringue
9 Medium Egg Whites
3/4 cups Sugar
1/4 tsp. Cream of Tartar

  1. To make the bread pudding, first preheat oven to 350 degrees. Grease 8" square baking pan.
  2. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream.
  3. Add the vanilla, then the bread cubes. Allow bread to soak up custard.
  4. Place the raisins in a greased pan. Top with the egg mixture, which prevents the raisins from burning.
  5. Bake for approximately 25-30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.
  6. To make the whiskey sauce, place the cream in a small saucepan over medium heat, and bring to a boil.
  7. Whisk corn starch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
  8. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
  9. To make the meringue, preheat oven to 350 degrees. Butter six 6 ounce ramekins.
  10. First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue.
  11. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
  12. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.
  13. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim.
  14. Bake immediately for approximately 20 minutes or until golden brown.
  15. Serve immediately. Using a spoon, poke a hole in the top of each soufflé, at the table, and pour the room temperature whiskey sauce inside the soufflé.

Serves 6.

Note: New Orleans French bread is very light and tender. If substitute bread is used that is too dense, it will soak up all the custard and the recipe will not work.

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