Bread Pudding by Claude
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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.
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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
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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.
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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.
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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
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This is going on my to do list, for sure!
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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!
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well someone had a busy weekend indeed
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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)
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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.
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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
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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
Chef I have never tried that either, but it sounds good. All I have ever used is the Rum if I remember correctly Although I may have tried some Amaretto at some point in time.
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Chef I have never tried that either, but it sounds good. All I have ever used is the Rum if I remember correctly Although I may have tried some Amaretto at some point in time.
calldoctoday Never tried Amaretto, but that sounds fantastic. I think I will try that this Thanksgiving.
Thanks for that recommendation.
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calldoctoday Never tried Amaretto, but that sounds fantastic. I think I will try that this Thanksgiving.
Thanks for that recommendation.
Chef Yes, it is very good.
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Chef I have never tried that either, but it sounds good. All I have ever used is the Rum if I remember correctly Although I may have tried some Amaretto at some point in time.
calldoctoday Amaretto does sound good in bread pudding.
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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
Dr_Pain I will also place in “recipes”.
Hot Onion Dip (My version)
3-8 oz very soft cream cheese bars
1 cup high grade mayo like Hellman’s
1 cup sour cream
1.5-2 cups of diced sweet onion (2 medium sized)
1 cup caramelized onion (if you don’t have, it’s not necessary. But thought it would add more taste and had them onhand.)
2 cups of high level shredded parmesan (between 6-8 ozs) (set about an ounce to the side for a dusting on top before placing in oven.
1 cup of white shredded cheddar (about 4 ozs)
2 tablespoons of a hot sauce( I used Franks’s because it’s for a group)
2 tablespoons of Worcestershire
2 tablespoons of granulated garlic
3-4 teaspoons of freshly ground black pepper. If you like pepper, add more.Directions:
- Place all (except the parm that will be used for dusting) into a mixing bowl and thoroughly combine.
- Dump everything into a baking dish/crockpot insert or any oven proof vessel that will accept the quantity (probably 2 quart vessel) and then even it out.
- Dust the top with the reserved parm.
- Place into a 325-350 oven for around 35-60 mins. The mixture should be bubbly and darkened (mid-browned). The minutes of cooking may need to be adjusted due to the depth of your vessel. Note: You could place it in a 375-400 oven. But, you really have to watch it for “breaking the cheese”/force it to separate and that would not be good.
- Remove from oven and let rest for 5-10. Serve with any sturdy chip, sturdy vegetables, sliced apples or cucumber. I’m only using chips because it will be outside. Made a double batch that I cooked in a 4 quart crockpot insert.
- Non cooking time for one batch is about 15 mins (20 mins if sipping wine or cocktails during the process). Can be made up days ahead and then cooked just before serving.
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Dr_Pain I will also place in “recipes”.
Hot Onion Dip (My version)
3-8 oz very soft cream cheese bars
1 cup high grade mayo like Hellman’s
1 cup sour cream
1.5-2 cups of diced sweet onion (2 medium sized)
1 cup caramelized onion (if you don’t have, it’s not necessary. But thought it would add more taste and had them onhand.)
2 cups of high level shredded parmesan (between 6-8 ozs) (set about an ounce to the side for a dusting on top before placing in oven.
1 cup of white shredded cheddar (about 4 ozs)
2 tablespoons of a hot sauce( I used Franks’s because it’s for a group)
2 tablespoons of Worcestershire
2 tablespoons of granulated garlic
3-4 teaspoons of freshly ground black pepper. If you like pepper, add more.Directions:
- Place all (except the parm that will be used for dusting) into a mixing bowl and thoroughly combine.
- Dump everything into a baking dish/crockpot insert or any oven proof vessel that will accept the quantity (probably 2 quart vessel) and then even it out.
- Dust the top with the reserved parm.
- Place into a 325-350 oven for around 35-60 mins. The mixture should be bubbly and darkened (mid-browned). The minutes of cooking may need to be adjusted due to the depth of your vessel. Note: You could place it in a 375-400 oven. But, you really have to watch it for “breaking the cheese”/force it to separate and that would not be good.
- Remove from oven and let rest for 5-10. Serve with any sturdy chip, sturdy vegetables, sliced apples or cucumber. I’m only using chips because it will be outside. Made a double batch that I cooked in a 4 quart crockpot insert.
- Non cooking time for one batch is about 15 mins (20 mins if sipping wine or cocktails during the process). Can be made up days ahead and then cooked just before serving.
zbigjeff said in Bread Pudding by Claude:
Dr_Pain I will also place in “recipes”.
Hot Onion Dip (My version)
3-8 oz very soft cream cheese bars
1 cup high grade mayo like Hellman’s
1 cup sour cream
1.5-2 cups of diced sweet onion (2 medium sized)
1 cup caramelized onion (if you don’t have, it’s not necessary. But thought it would add more taste and had them onhand.)
2 cups of high level shredded parmesan (between 6-8 ozs) (set about an ounce to the side for a dusting on top before placing in oven.
1 cup of white shredded cheddar (about 4 ozs)
2 tablespoons of a hot sauce( I used Franks’s because it’s for a group)
2 tablespoons of Worcestershire
2 tablespoons of granulated garlic
3-4 teaspoons of freshly ground black pepper. If you like pepper, add more.Directions:
- Place all (except the parm that will be used for dusting) into a mixing bowl and thoroughly combine.
- Dump everything into a baking dish/crockpot insert or any oven proof vessel that will accept the quantity (probably 2 quart vessel) and then even it out.
- Dust the top with the reserved parm.
- Place into a 325-350 oven for around 35-60 mins. The mixture should be bubbly and darkened (mid-browned). The minutes of cooking may need to be adjusted due to the depth of your vessel. Note: You could place it in a 375-400 oven. But, you really have to watch it for “breaking the cheese”/force it to separate and that would not be good.
- Remove from oven and let rest for 5-10. Serve with any sturdy chip, sturdy vegetables, sliced apples or cucumber. I’m only using chips because it will be outside. Made a double batch that I cooked in a 4 quart crockpot insert.
- Non cooking time for one batch is about 15 mins (20 mins if sipping wine or cocktails during the process). Can be made up days ahead and then cooked just before serving.
Good gravy!!! I am reading this and drooling. Thanks for sharing
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Dr_Pain I will also place in “recipes”.
Hot Onion Dip (My version)
3-8 oz very soft cream cheese bars
1 cup high grade mayo like Hellman’s
1 cup sour cream
1.5-2 cups of diced sweet onion (2 medium sized)
1 cup caramelized onion (if you don’t have, it’s not necessary. But thought it would add more taste and had them onhand.)
2 cups of high level shredded parmesan (between 6-8 ozs) (set about an ounce to the side for a dusting on top before placing in oven.
1 cup of white shredded cheddar (about 4 ozs)
2 tablespoons of a hot sauce( I used Franks’s because it’s for a group)
2 tablespoons of Worcestershire
2 tablespoons of granulated garlic
3-4 teaspoons of freshly ground black pepper. If you like pepper, add more.Directions:
- Place all (except the parm that will be used for dusting) into a mixing bowl and thoroughly combine.
- Dump everything into a baking dish/crockpot insert or any oven proof vessel that will accept the quantity (probably 2 quart vessel) and then even it out.
- Dust the top with the reserved parm.
- Place into a 325-350 oven for around 35-60 mins. The mixture should be bubbly and darkened (mid-browned). The minutes of cooking may need to be adjusted due to the depth of your vessel. Note: You could place it in a 375-400 oven. But, you really have to watch it for “breaking the cheese”/force it to separate and that would not be good.
- Remove from oven and let rest for 5-10. Serve with any sturdy chip, sturdy vegetables, sliced apples or cucumber. I’m only using chips because it will be outside. Made a double batch that I cooked in a 4 quart crockpot insert.
- Non cooking time for one batch is about 15 mins (20 mins if sipping wine or cocktails during the process). Can be made up days ahead and then cooked just before serving.
zbigjeff That sounds & looks awesome. Definitely going to give this a try. Thanks for posting the recipe. By the way, how’s that hip of yours doing? You almost as good as new?
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