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Posts tagged ‘bread pudding’

Happy Mothers Day, Waste Not Want Not Bread Pudding

My Mama taught me not to waste food, I had to clean my plate and sit at the table until either the food was gone or one of us, both stubborn by nature gave in. One day my Mom made liver and onions, bleh, hate it still do. I refused to eat it and literally sat at the table all night long with the food in front of me and still wouldn’t touch it.  To this day I have not eaten liver and onions and won’t make it.

Honoring my wonderful Mother on this day I decided instead of baking something new I decided to repurpose leftovers and make this bread pudding. Here is what I had:

2 challah rolls (more than a day old but still good)

4 egg yolks (left over from my dacquoise)

peaches from the peach ice cream

1/2 container of blueberries

creme fraiche

With those ingredients I made bread pudding.  Bread pudding is simple rustic down home fare. I remember Mom made bread pudding often and it was one of my favorite desserts. She was frugal and never wasted anything and would save bread that wasn’t eaten to make this pudding. This is not her recipe it’s mine but it’s equally as good as hers. Mom is a great cook, intuitive, creative and accomplished. I learned so much from her and wish that I were with her this Mothers Day!

Bread Pudding With Peaches and Blueberries

2 large challah rolls day old or older is best, brioche is also good

4 egg yolks plus 1 whole egg

1 cup whole milk

1 1/4 cup heavy cream

1/3 cup creme fraiche

1/2 cup sugar

1 1/2 tsp vanilla extract

dash of salt

Peaches (optional) chopped or crushed or even a peach jam or preserve

fresh blueberries (you decide how much to add)

Heat oven to 350 degree’s. Whisk the egg yolks and whole egg with the sugar in a mixing bowl. Add the milk, cream and creme fraiche and continue whisking until combined. Add a dash of salt and the vanilla and whisk just until mixed.

Add the torn bread and stir until the bread is completely immersed in the custard base, add the blueberries and fold them in.

Butter your ramekins or baking dishes, spread some peaches on the bottom and spoon the bread pudding mixture, dividing into 3 large or 6 small baking dishes.

Place the baking dishes in a large roasting pan or baking dish place into the oven and then add enough hot water so that it comes halfway up the sides of your dishes. Bake for 30-40 minutes or until set.

I served it with some creme fraiche gently sweetened with brown sugar. It’s fantastic and adding the peaches and blueberries make this dessert so good!

Happy Mothers Day to all of you whether you have children, fur babies, a classroom of children, do volunteer work with kids or just love them it’s a day to celebrate women and Mothers and caregivers. I hope you all have a wonderful day.

Pandoro Bread Pudding

Pandoro Bread Pudding

Pandoro Bread Pudding

I posted this a while back but thought that it’s worth posting again as this is a dessert I make every year at Christmas. I buy the Pandoro at Eataly, it’s the best in my opinion. I am sort of obsessed with custards lately, and thats what you use to make bread pudding.

Pandoro is a sweet Italian Yeast Bread it’s traditionally served around the holidays and every year I buy one that I make bread pudding from. It’s similar in texture to a brioche but a little sweeter, so if you cannot find Pandoro using brioche will also work.  This bread pudding is not heavy, its very light and you can almost characterize it as fluffy. I added a little orange and chocolate because they go so well together and the end result is a creamy bread pudding with melted chocolate and just a hint of orange. This is best served warm so the chocolate is soft. Garnish with some whipped cream if you like, but I found this needs nothing its delicious on its own.

What is your traditional holiday dessert? Is there something you serve every year without fail?

Makes 8 individual small ramekins or one 9×13 rectangular baking dish

Approximately 1/2 of a Pandoro cut into large cubes (about 16 oz)

6 eggs

1/4 cup sugar (If you use brioche increase the sugar to 1/3 cup)

2 cups half and half

1 cup heavy cream

1 tsp vanilla extract

soft butter for the ramekins

8 tsp orange marmalade

4 oz dark chocolate chopped

Boiling water for the bain marie

Cut bread or Pandoro into cubes, break eggs into large mixing bowl, add the sugar and whisk until combined. Add the half and half, heavy cream and vanilla and whisk well, you don’t want the sugar to pool at the bottom of the bowl. Add the bread cubes and let sit while you prepare the ramekins.

Pre-heat oven to 350 degrees, put your kettle on to boil the water. Butter each ramekin then place a tsp of orange marmalade in each and spread on bottom and half way up the sides. Chop the chocolate and add to the soaking bread and stir. Spoon it into each ramekin. Place ramekins in large roasting pan and pour the boiling water carefully so that it comes a little less than half way up the ramekins. Carefully place in oven and bake for 35-40 minutes until the custard is set. Remove from oven let cool about 15 minutes and enjoy. Alternatively, you can use a medium size rectangular baking pan if you do not want to use ramekins.

Delicious!

Delicious!

Pandoro Bread Pudding with Chocolate and Orange

Pandoro Bread Pudding

Pandoro is a sweet Italian Yeast Bread it’s traditionally served around the holidays and every year I buy one that I make bread pudding from. It’s similar in texture to a brioche but a little sweeter, so if you cannot find Pandoro using brioche will also work.  This bread pudding is not heavy, its very light and you can almost characterize it as fluffy. I added a little orange and chocolate because they go so well together and the end result is a creamy bread pudding with melted chocolate and just a hint of orange. This is best served warm so the chocolate is soft. Garnish with some whipped cream if you like, but I found this needs nothing its delicious on its own.

Makes 3 ramekins 3×1 1/2″

8 ounces Pandoro cut into large cubes

6 eggs

1/4 cup sugar (If you use brioche increase the sugar to 1/3 cup)

2 cups half and half

1 cup heavy cream

1 tsp vanilla extract

soft butter for the ramekins

3 tsp orange marmalade

4 oz dark chocolate chopped

Boiling water for the bain marie

Cut bread or Pandoro into cubes, break eggs into large mixing bowl, add the sugar and whisk until combined. Add the half and half, heavy cream and vanilla and whisk well, you don’t want the sugar to pool at the bottom of the bowl. Add the bread cubes and let sit while you prepare the ramekins.

Pre-heat oven to 350 degrees, put your kettle on to boil the water. Butter each ramekin then place a tsp of orange marmalade in each and spread on bottom and half way up the sides. Chop the chocolate and add to the soaking bread and stir. Spoon it into each ramekin. Place ramekins in large roasting pan and pour the boiling water carefully so that it comes a little less than half way up the ramekins. Carefully place in oven and bake for 35-40 minutes until the custard is set. Remove from oven let cool about 15 minutes and enjoy. Alternatively, you can use a medium size rectangular baking pan if you do not want to use ramekins.

Delicious!