Bread Pudding by Claude
-
This one goes out to Chef (I will have to post the poboy bread recipe a little later
Bread Pudding Ingredients:
- 3 cups of sugar
- 2 sticks of butter (room temperature)
- 6 eggs (room temperature)
- 12 oz can of evaporated milk
- 8oz of heavy cream (35% whipping cream)
- 1 1/2 cup of warm water
- 2 Tablespoon of Vanilla extract
- 1/4 Teaspoon of salt
- 2.5 quart of crusty old (but not molded) French bread, hand torn in 1" or so chunks ***
Preheat the oven to 350F before you start.
In a mixing bowl cream the butter and sugar together. Add 1 egg at a time and mix until homogenous. Add the cream, evaporated milk, vanilla and salt and mix thoroughly. Add the bread to the mixture, fold it in well, and let it soak for about 3 minutes. Add the warm water until you get a soupy mix. It should be nice and wet but not overly diluted. All depending on your bread you may need to add more or less water. MAKE SURE that the custard is not completely absorbed, it should be somewhat soupy.
Butter a 9x13" pan well, add the bread mixture and tamp down gently to even it out and place on a cookie sheet in case it spill and place in the over for 45 minutes to 1 hr. The bread pudding is ready when golden brown, crusty on the outside and firm but giggly in the middle. During the cooking it will swell and once it comes out will deflate back down.
Sauce ingredients:
- 2 cups of whole milk
- 3/4 cup of sugar
- 2 Tablespoon of cornstarch
- 2 eggs
- 1 tablespoon of butter
- 2 teaspoons of Vanilla extract
- 2 to 4 Tablespoon of your favorite Whisky or Bourbon (to taste)
- 1 teaspoon of cinnamon
First start by scalding the milk in a sauce pot. In a mixing bowl whisk eggs, sugar and cornstarch. Temper the egg mixture with 1/4 cup of the hot milk whisking well to prevent making scrambled eggs. Once the egg mixture is properly tempered add it to the remainder of the milk in the sauce pot, add the Bourbon, butter, Vanilla and cinnamon and cook over medium heat until thickened (whisking).
P.S. If you prefer the more striking pungent taste of alcohol cook the sauce first, remove from the heat and add the Vanilla and Bourbon last (to prevent alcohol evaporation). Personally I prefer the flavor and not the smack of the alcohol
Dr_Pain now that’s apiece of art. Thanks
-
This one goes out to Chef (I will have to post the poboy bread recipe a little later
Bread Pudding Ingredients:
- 3 cups of sugar
- 2 sticks of butter (room temperature)
- 6 eggs (room temperature)
- 12 oz can of evaporated milk
- 8oz of heavy cream (35% whipping cream)
- 1 1/2 cup of warm water
- 2 Tablespoon of Vanilla extract
- 1/4 Teaspoon of salt
- 2.5 quart of crusty old (but not molded) French bread, hand torn in 1" or so chunks ***
Preheat the oven to 350F before you start.
In a mixing bowl cream the butter and sugar together. Add 1 egg at a time and mix until homogenous. Add the cream, evaporated milk, vanilla and salt and mix thoroughly. Add the bread to the mixture, fold it in well, and let it soak for about 3 minutes. Add the warm water until you get a soupy mix. It should be nice and wet but not overly diluted. All depending on your bread you may need to add more or less water. MAKE SURE that the custard is not completely absorbed, it should be somewhat soupy.
Butter a 9x13" pan well, add the bread mixture and tamp down gently to even it out and place on a cookie sheet in case it spill and place in the over for 45 minutes to 1 hr. The bread pudding is ready when golden brown, crusty on the outside and firm but giggly in the middle. During the cooking it will swell and once it comes out will deflate back down.
Sauce ingredients:
- 2 cups of whole milk
- 3/4 cup of sugar
- 2 Tablespoon of cornstarch
- 2 eggs
- 1 tablespoon of butter
- 2 teaspoons of Vanilla extract
- 2 to 4 Tablespoon of your favorite Whisky or Bourbon (to taste)
- 1 teaspoon of cinnamon
First start by scalding the milk in a sauce pot. In a mixing bowl whisk eggs, sugar and cornstarch. Temper the egg mixture with 1/4 cup of the hot milk whisking well to prevent making scrambled eggs. Once the egg mixture is properly tempered add it to the remainder of the milk in the sauce pot, add the Bourbon, butter, Vanilla and cinnamon and cook over medium heat until thickened (whisking).
P.S. If you prefer the more striking pungent taste of alcohol cook the sauce first, remove from the heat and add the Vanilla and Bourbon last (to prevent alcohol evaporation). Personally I prefer the flavor and not the smack of the alcohol
Dr_Pain For your white chocolate version, do you just add white chocolate chips?
-
Dr_Pain Looks very similar. I do add dried cherries or dried cranberries. Never raisins.
Thanks. This should be welcomed to the community (no f word) for Thanksgiving and Christmas.
And your are correct, the booze is to be sipped, not hit with over bread pudding.
Chef said in Bread Pudding by Claude:
Dr_Pain Looks very similar. I do add dried cherries or dried cranberries. Never raisins.
Thanks. This should be welcomed to the community (no f word) for Thanksgiving and Christmas.
And your are correct, the booze is to be sipped, not hit with over bread pudding.
I’ve been having a kick with this f-word thing all day ROFL!!!
-
Chef said in Bread Pudding by Claude:
Dr_Pain For your white chocolate version, do you just add white chocolate chips?
I actually replace 1 cup of sugar in the bread with the equivalency in rough shaved white chocolate. I add all the ingredients and reserve it to the very end after I make the “soupy” adjustments with the water. I then fold it in and put in the baking dish.
I normally still use a quality bourbon in the sauce but I have done it with a good rum and it paired very well. I’ve tried the white chocolate in the sauce but it was over the top
-
This one goes out to Chef (I will have to post the poboy bread recipe a little later
Bread Pudding Ingredients:
- 3 cups of sugar
- 2 sticks of butter (room temperature)
- 6 eggs (room temperature)
- 12 oz can of evaporated milk
- 8oz of heavy cream (35% whipping cream)
- 1 1/2 cup of warm water
- 2 Tablespoon of Vanilla extract
- 1/4 Teaspoon of salt
- 2.5 quart of crusty old (but not molded) French bread, hand torn in 1" or so chunks ***
Preheat the oven to 350F before you start.
In a mixing bowl cream the butter and sugar together. Add 1 egg at a time and mix until homogenous. Add the cream, evaporated milk, vanilla and salt and mix thoroughly. Add the bread to the mixture, fold it in well, and let it soak for about 3 minutes. Add the warm water until you get a soupy mix. It should be nice and wet but not overly diluted. All depending on your bread you may need to add more or less water. MAKE SURE that the custard is not completely absorbed, it should be somewhat soupy.
Butter a 9x13" pan well, add the bread mixture and tamp down gently to even it out and place on a cookie sheet in case it spill and place in the over for 45 minutes to 1 hr. The bread pudding is ready when golden brown, crusty on the outside and firm but giggly in the middle. During the cooking it will swell and once it comes out will deflate back down.
Sauce ingredients:
- 2 cups of whole milk
- 3/4 cup of sugar
- 2 Tablespoon of cornstarch
- 2 eggs
- 1 tablespoon of butter
- 2 teaspoons of Vanilla extract
- 2 to 4 Tablespoon of your favorite Whisky or Bourbon (to taste)
- 1 teaspoon of cinnamon
First start by scalding the milk in a sauce pot. In a mixing bowl whisk eggs, sugar and cornstarch. Temper the egg mixture with 1/4 cup of the hot milk whisking well to prevent making scrambled eggs. Once the egg mixture is properly tempered add it to the remainder of the milk in the sauce pot, add the Bourbon, butter, Vanilla and cinnamon and cook over medium heat until thickened (whisking).
P.S. If you prefer the more striking pungent taste of alcohol cook the sauce first, remove from the heat and add the Vanilla and Bourbon last (to prevent alcohol evaporation). Personally I prefer the flavor and not the smack of the alcohol
-
That looks great! I never had bread pudding but I would sure eat some of that.
-
GWG8541 said in Bread Pudding by Claude:
Dr_Pain that looks delicious. Im going to give it a shot during the holiday season. I will have to take Chef recommendation on the dried cranberries since the wife will not eat raisins, especially in any recipe.
I appreciate it! I am a purist so I avoid adding all the extras in there. I’ve had it with raisin, apples, pecan, cranberries, and the list goes on and never was thrilled about it. Once I had one where the raisins were reconstituted in alcohol. It was a nice surprise (soft and flavorful) but unfortunately the baking process evaporated the alcohol so not benefits after the fact
-
GWG8541 said in Bread Pudding by Claude:
Dr_Pain that looks delicious. Im going to give it a shot during the holiday season. I will have to take Chef recommendation on the dried cranberries since the wife will not eat raisins, especially in any recipe.
I appreciate it! I am a purist so I avoid adding all the extras in there. I’ve had it with raisin, apples, pecan, cranberries, and the list goes on and never was thrilled about it. Once I had one where the raisins were reconstituted in alcohol. It was a nice surprise (soft and flavorful) but unfortunately the baking process evaporated the alcohol so not benefits after the fact
Dr_Pain the wife would like it without anything added. Ill go that route first, then I’ll consider the cranberries for the holidays. Thanks for posting.
-
It has been a long time since I have had bread pudding, my mom used to make it with raisons and we would eat it warm with cream.
-
It has been a long time since I have had bread pudding, my mom used to make it with raisons and we would eat it warm with cream.
bocephus said in Bread Pudding by Claude:
It has been a long time since I have had bread pudding, my mom used to make it with raisons and we would eat it warm with cream.
Wow, you mentioning the warm cream just pressed a major rewind button for me. Thanks for bringing these awesome memories back
-
bocephus said in Bread Pudding by Claude:
It has been a long time since I have had bread pudding, my mom used to make it with raisons and we would eat it warm with cream.
Wow, you mentioning the warm cream just pressed a major rewind button for me. Thanks for bringing these awesome memories back
Dr_Pain No problem, seeing the bread pudding brought them all back for me.
-
This one goes out to Chef (I will have to post the poboy bread recipe a little later
Bread Pudding Ingredients:
- 3 cups of sugar
- 2 sticks of butter (room temperature)
- 6 eggs (room temperature)
- 12 oz can of evaporated milk
- 8oz of heavy cream (35% whipping cream)
- 1 1/2 cup of warm water
- 2 Tablespoon of Vanilla extract
- 1/4 Teaspoon of salt
- 2.5 quart of crusty old (but not molded) French bread, hand torn in 1" or so chunks ***
Preheat the oven to 350F before you start.
In a mixing bowl cream the butter and sugar together. Add 1 egg at a time and mix until homogenous. Add the cream, evaporated milk, vanilla and salt and mix thoroughly. Add the bread to the mixture, fold it in well, and let it soak for about 3 minutes. Add the warm water until you get a soupy mix. It should be nice and wet but not overly diluted. All depending on your bread you may need to add more or less water. MAKE SURE that the custard is not completely absorbed, it should be somewhat soupy.
Butter a 9x13" pan well, add the bread mixture and tamp down gently to even it out and place on a cookie sheet in case it spill and place in the over for 45 minutes to 1 hr. The bread pudding is ready when golden brown, crusty on the outside and firm but giggly in the middle. During the cooking it will swell and once it comes out will deflate back down.
Sauce ingredients:
- 2 cups of whole milk
- 3/4 cup of sugar
- 2 Tablespoon of cornstarch
- 2 eggs
- 1 tablespoon of butter
- 2 teaspoons of Vanilla extract
- 2 to 4 Tablespoon of your favorite Whisky or Bourbon (to taste)
- 1 teaspoon of cinnamon
First start by scalding the milk in a sauce pot. In a mixing bowl whisk eggs, sugar and cornstarch. Temper the egg mixture with 1/4 cup of the hot milk whisking well to prevent making scrambled eggs. Once the egg mixture is properly tempered add it to the remainder of the milk in the sauce pot, add the Bourbon, butter, Vanilla and cinnamon and cook over medium heat until thickened (whisking).
P.S. If you prefer the more striking pungent taste of alcohol cook the sauce first, remove from the heat and add the Vanilla and Bourbon last (to prevent alcohol evaporation). Personally I prefer the flavor and not the smack of the alcohol
Dr_Pain Bookmarked. Have to make hot onion dip tomorrow for a 65 person clambake over my bud’s sister’s house this weekend and start marinating the chickens. It will be a week. Can’t wait to try your creation.
-
Dr_Pain Bookmarked. Have to make hot onion dip tomorrow for a 65 person clambake over my bud’s sister’s house this weekend and start marinating the chickens. It will be a week. Can’t wait to try your creation.
zbigjeff said in Bread Pudding by Claude:
Dr_Pain Bookmarked. Have to make hot onion dip tomorrow for a 65 person clambake over my bud’s sister’s house this weekend and start marinating the chickens. It will be a week. Can’t wait to try your creation.
Hot onion dip??? I’m not sure I ever had that unless I had it under a different name. Might have to research unless you want to share the recipe
-
This is going on my to do list, for sure!
-
This one goes out to Chef (I will have to post the poboy bread recipe a little later
Bread Pudding Ingredients:
- 3 cups of sugar
- 2 sticks of butter (room temperature)
- 6 eggs (room temperature)
- 12 oz can of evaporated milk
- 8oz of heavy cream (35% whipping cream)
- 1 1/2 cup of warm water
- 2 Tablespoon of Vanilla extract
- 1/4 Teaspoon of salt
- 2.5 quart of crusty old (but not molded) French bread, hand torn in 1" or so chunks ***
Preheat the oven to 350F before you start.
In a mixing bowl cream the butter and sugar together. Add 1 egg at a time and mix until homogenous. Add the cream, evaporated milk, vanilla and salt and mix thoroughly. Add the bread to the mixture, fold it in well, and let it soak for about 3 minutes. Add the warm water until you get a soupy mix. It should be nice and wet but not overly diluted. All depending on your bread you may need to add more or less water. MAKE SURE that the custard is not completely absorbed, it should be somewhat soupy.
Butter a 9x13" pan well, add the bread mixture and tamp down gently to even it out and place on a cookie sheet in case it spill and place in the over for 45 minutes to 1 hr. The bread pudding is ready when golden brown, crusty on the outside and firm but giggly in the middle. During the cooking it will swell and once it comes out will deflate back down.
Sauce ingredients:
- 2 cups of whole milk
- 3/4 cup of sugar
- 2 Tablespoon of cornstarch
- 2 eggs
- 1 tablespoon of butter
- 2 teaspoons of Vanilla extract
- 2 to 4 Tablespoon of your favorite Whisky or Bourbon (to taste)
- 1 teaspoon of cinnamon
First start by scalding the milk in a sauce pot. In a mixing bowl whisk eggs, sugar and cornstarch. Temper the egg mixture with 1/4 cup of the hot milk whisking well to prevent making scrambled eggs. Once the egg mixture is properly tempered add it to the remainder of the milk in the sauce pot, add the Bourbon, butter, Vanilla and cinnamon and cook over medium heat until thickened (whisking).
P.S. If you prefer the more striking pungent taste of alcohol cook the sauce first, remove from the heat and add the Vanilla and Bourbon last (to prevent alcohol evaporation). Personally I prefer the flavor and not the smack of the alcohol
Dr_Pain Looks great!
-
well someone had a busy weekend indeed
-
well someone had a busy weekend indeed
Ridley Acres said in Bread Pudding by Claude:
well someone had a busy weekend indeed
HAHAHA, you just don’t know!!! Actually spent the whole day Saturday getting my house ready to put it on the market. I am speculating that we are at the peak of the market and it is time to SELL SELL SELL!!! Woke up at 3:30am and pressure washed everything, edged the grass, cut and weeded etc… and basically came back inside it was almost 6pm. Crashed and burn and woke up at 4am the next day to prepare for church (refer to How was your Sunday if you want to know why)
-
Dr_Pain Looks very similar. I do add dried cherries or dried cranberries. Never raisins.
Thanks. This should be welcomed to the community (no f word) for Thanksgiving and Christmas.
And your are correct, the booze is to be sipped, not hit with over bread pudding.
Chef That sounds interesting. I have use dried Cherries or Cranberries for many things, but I do not recall ever trying it for my bread pudding. I have always still been using either regular or Golden Raisins.
-
Chef That sounds interesting. I have use dried Cherries or Cranberries for many things, but I do not recall ever trying it for my bread pudding. I have always still been using either regular or Golden Raisins.
calldoctoday I like the cherries the best. Good flavor and the texture goes well with the bread pudding.
Only other variable to consider is using Apple Jack or Cognac in the sauce. Even rum if you like that flavor better.
I use Apple Jack or Cognac myself
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
