Bread Pudding

[Lorraine]

I just went through 237 posts, and couldn't find an answer. Does anyone have a simple, bread / cream/ egg ratio for bread pudding? Not to rush you, but the bread is on the counter. I would ask Ruth, but they're in the middle of service.

[Maureen]

When I was on a diet...I made bread pudding allot.
1 slice of bread
1 cup milk ( 1/4 cup powdered adding water to make a cup)
1 tsp. vanilla
Sweetner of choice and amount to your taste.
1 egg
1 tsp. cinnamon (or more to your taste)
1/2 shredded apple (of course you can use anything)
Tare bread/add rest/oven at 350 till knife comes out clean... Serves 1 big portion 30-35 mins (check)
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Went on line and found this one for ya:
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This is in response to a search for a bread pudding recipe.....this one is very simple.
4 Tbsp softened butter
2 c milk
2 eggs
1/2 c sugar
1/4 tsp salt
1 Tbsp cinnamon
3 c soft bread(cubed)about 5 slices
1/2 c raisins
Preheat to 350.Put butter in a small bowl,scald the milk & put over butter,stir to mix well.Beat the eggs in a large bowl. Gradually add in milk mixture,sugar,salt & cinnamon.Gently stir in bread & raisins.(golden raisins are better in this)Set this in a baking dish(buttered) & put in to a larger pan:add hot water to the larger pan till water is halfway up.(same as a water bath when baking cheesecake)Bake for 40-45 min or till center comes out clean.You can eat this warm or cold.yummy for the tummy.......whitezindeb....I have also made this using plain cake doughnuts(broken up in place of the bread)
the rest is the same.even better!!! oh well.we can always restart our diets tomorrow!

[cjs]

237 posts??? and Paulie's didn't help you or Cindy's (SugarBrown)????

What did you make?? CJ (not cjs) also had a good one

[Cora]

2 cups evaporated slim milk
1/3 cup semisweet choco chips
1/4 cup unsweeted cocoa powder
3/4 cup sugar
6 slices bread
1/4 cup coffee liqueur
7 egg whites slightly beaten.

Scald one cup of the evaporated skim milk. stir in the chocolate chips. stir untill melted. combine the cocoa powder and sugar and add to the melted chocolate mixture. stir until dissolved and set aside.

trim the crusts off of the bread slices. cut the bread into cubes.(1/2 inch) transfer in to a 10 cup souffle' dish or casserole that has been prepared with a light coat of vegetable oil spray. combine the remaining cup of evaporated milk, the coffee liqueur and the egg whites. add the egg mixture to the chocolate mixture and mix well. pour over the bread cubes and stir to combine. cover and refridgerate over night.

Preheat oven to 325 degrees F. bake the pudding for about 1 hour until puffed and golden and center is almost set. serve warm.

[thecooktoo]

May be a little late, but I was out teaching a Personal Chef seminar yesterday.

1 egg yolk will set 1/2 cup of liquid. Doesn't make what else you add to it.

Jim

[Lorraine]

Thanks, folks. I thought the bread had to be day old, so I cut the Italian loaf and let it sit. I used Maureen's kind of as a base. I had about 6 cups of bread cubes. I only had about 1 1/2 cups of milk, and a cup of heavy cream. Added 5 eggs, 1/3 cup sugar, bit of nutmeg, and vanilla. Sliced about 1 1/2 cups strawberries, added powdered sugar and a bit of bourbon. Buttered a 9 x 9 pan, and cooked it for about 35 minutes. It was fabulous. Come summertime, I can probably add lots of different fruit to it.

Now, I'll have to find Paulie's and Sugarbrowns recipes.

[attie]

Come summertime, I can probably add lots of different fruit to it.

Dearie Next time you might like to try using a fruit loaf, makes it more yummie

[cjs]

Here you go Lorraine -

CHOCOLATE BREAD PUDDING - PAULIE C2C

roger ramjet
09/24/04

One of my fave recipes. It's great for fall and winter, and can be served with an espresso cream cheese sauce or a citrus sauce.

Chocolate Bread Pudding
Serving Size : 16

625 grams heavy cream
625 grams milk
180 grams sugar
350 grams bittersweet chocolate -- chopped
60 grams dark rum
10 grams vanilla extract
8 eggs
500 grams rich egg bread like Challah

Combine cream, milk and sugar in heavy saucepan. Heat, stirring, until sugar is dissolved. Remove from heat and cool 1 minute. Add chocolate and stir until melted and completely blended in. Add rum and vanilla. Beat eggs in bowl and gradually beat in the chocolate mixture. Cut bread into large dice and place in butterd half-size hotel pan. Pour chocolate mixture over bread. Push any bread down that is not coated with chocolate. Bake at 350F until set, about 30-45 minutes.

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SugarBrown
05/16/05 - We ate this last night, and it was amazing.

Double Chocolate Caramel Bread Pudding
from Alberta Egg Producers

6 thick slices egg bread (See below...I used a bunch of crusts! )
175 g (6 oz) white chocolate, chopped (very coarsely)
750 mL (3 cups) milk, hot
5 eggs
175 mL (3/4 cup) brown sugar
10 mL (2 tsp) vanilla
3 chocolate caramel bars, broken into sections (about 52 g each)

Remove crusts from bread; cut bread into cubes. (I used a bunch of homemade crusts from white/wheat/whole grain breads, but I added some extra milk, too). You should have about 1.5 L (6 cups). Reserve in a large bowl.
In a medium bowl, place white chocolate. Pour hot milk over chocolate; allow to rest 5 minutes.
Whisk until smooth.
In a large bowl, whisk eggs with sugar and vanilla; beat in milk mixture. Pour over bread cubes.
Cover and refrigerate at least 2 hours.
Butter a 2 L (4 qt) baking dish or casserole. Spoon bread and custard into baking dish.
Press pieces of chocolate into the bread evenly. (I found I had to shove them right in, or they stayed on top.)
Bake, uncovered, in a preheated 180C (350F) oven for about 40 to 45 minutes or until puffed and
set.
Cool at least 15 minutes before serving.

Makes: 8 to 10 servings.
Preparation: 10 minutes Refrigeration: 2 hours Cooking: 40 to 45 minutes.


cjs - I know this must sound ridiculous, but I haven't bot a candy bar in I don't know how many years - what would a chocolate caramel bar be??

Jean,
We have what's called a Cadbury Caramilk Bar.
If you can find a chocolate bar with squares and each one has kinda runny caramel in it, that's what works. I think there were about 10 or 12 squares per bar, and it's a regular sized bar, not a king size. BUT I betcha you could find just some chocolate covered Kraft caramels, and that would be pure heaven, as far as I'm concerned!

Or any kind of chocolate bar with caramel in it could be cut up and shoved in the bread mixture. All I know is it sure was tasty!! We're not really dessert people, so when I make a dessert, everyone sits up and takes notice!

Jean, not sure about where you are, but here the school kids are always selling candy bars to raise money for something and one of them is a chocolate caramel.

[Lorraine]

Thanks, Jean! If I'd had more time ( last minute shows) I would have gone through most of the posts. They look great!

I'll remember that, Attie!

[sophia]

Jean, I'm no good at conversions, but I'm willing to try it.
However, liquids in grams have me confused. I know how to use the chart to go from litres to ounces, but from grams to liquid ounces?

My easy request is if you would supply the US measures, but if not, help me figure out the ones in the recipe. Thanks.

[Rouxfy]

Lorraine, I'll find out our recipe and get it to you soon.

Sophia, try this link.....
Chef2Chef Conversion calculator.....

[sophia]

Thanks, Rouxfy. That helped, and now I'm o.k. with the liquids, but can't figure the tsps-Tbsps for the 180 grams of sugar, which is equal to 6.3495318 oz.

[mark1]

Unless I got it figured wrong, 6.3 oz. is approx 25 tsps or 8 Tbls + 1 tsp, or just over half a cup.

[sophia]

Thank you, Mark. Is there a 'rule of thumb' I should know to make such calculations for myself?

[mark1]

Thank you, Mark. Is there a 'rule of thumb' I should know to make such calculations for myself?

LOL unfortunately no rule of thumb, in this case just happened to remember how many ounces to a Tbl so could work it out.
Your best bet is to get a chart and print it out and there's tons of them available on the net.