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Bread pudding has become a trendy pudding


An English cookbook from the 18th century called "The Compleat House" by Eliza Smith which had two recipes for baked bread pudding. While the bread pudding is still a way to use up leftover bread, it has gained a reputation as comfort food and is a featured dessert item in trendy establishments, having shed its humble roots. Basically, the dish is made by layering bits of bread and any add-ins in a dish and pouring a custard sauce over before baking. The possibilities for the dish are endless because cooks can vary the type of bread and any ingredients they choose to add.

Cookbook author Portia Little, who considers bread pudding the ultimate comfort food, was inspired to make bread pudding one night, Little baked the concoction until it was puffy and brown on top, let it cool a bit, and then enjoyed it with some whipped cream on top. This spur-of-the-moment creation became Boozey Bread Pudding in her cookbook “Bread Pudding Bliss” (Panntree Press, January 2007) Little became so well-known for her bread pudding recipes that her online cookbook collectors’ group dubbed her the “Bread Pudding Queen.” Little has a collection of almost 1,000 bread pudding recipes for both dessert and main dishes. Her online group encouraged her to put the recipes together into the cookbook. One can use leftover brioche, danishes, coffee cake, muffins, croissants, donuts, and even hotdog and hamburger buns. “I don’t really have a favourite; I just play with what’s around on my shelf crying out, ‘Make me into bread pudding!’ ” Little said. She also points out that bread pudding can not only be made in the oven but also in the crockpot, microwave, grill, or stovetop.

Little includes in her book a list tips for making bread pudding. Among her suggestions:

-- Using only stale bread is important, because it absorbs liquid ingredients more easily. If you don’t have stale bread, dry fresh bread out in the oven for about 10 minutes or let it set out overnight.

-- Bread cubes should be measured loosely, not packed in the measuring cup.

-- Varying the proportion of liquid to bread changes the denseness.





2. SUGAR 6 tbsp


4. MILK 750ML

Take two teaspoons of sugar and caramelize in a pan over medium flame until it attains golden brown colour. Transfer the caramelized sugar to a bowl before it cools down to room temperature. Meanwhile, boil milk in another pan with the balance sugar added to it and stir well. take the custard powder and blend it with adequate water to provide a thick concentrate mix which is then added to the milk as it boils at about 90 to 100 degrees.

The bread slices to be powdered as crumbs of semi granular consistency will now be added to this combination of milk and custard powder mix in gradual proportions until it attains a creamy nature and consistency.

The creamy solution of bread crumbs and milk to be transferred to the bowl containing the caramelized sugar which would have formed a solidified top crust by now. The bowl has to be well covered with a lid and the bowl along with the ingredients mentioned above to be steamed in a steamer casserole or a pressure cooker without the weight.

After steaming for about 10 minutes, allow to cool down to room temperature and then transfer to the refrigerator in the freezer for about 3 to 4 hours at least. Once freezing is done allow to thaw for about 10 minutes, transfer to a pudding serving tray of suitable size by inverting the bowl. Care should be taken to ensure that the transfer is done slowly and smoothly to allow for the final finished product to be presented well.

this may now be served with the garnishing of your choice. enjoy mouth-watering bread pudding-like never before

Flavouring agents can be added to your choice. A wide variety of delicious and colourful bread pudding can be catered based on your prefered choice and setting. We wish you a world of culinary exploring and success on your journey forward