A couple of days ago I made 26 loaves of bread. That's right, twenty-six. Twenty of them were very small, six were medium small. The last three medium small loaves I baked got a little overcooked. Not burnt. Not inedible. Let's just say the crust is thicker and crustier than I generally care for. I was working on my review for A Star Looks Down and had an epiphany. Dry-ish bread? Yes, the stars have aligned, and so I give you (based on but not quite identical to the recipe in my English Traditional Recipes cookbook)...
Bread and Butter Pudding
4 oz. (1/2 stick) soft butter
about 6 large slices of day-old white bread (I used homemade French bread)
a handful of craisins (I guess you could use raisins or sultanas)
3 tablespoons superfine sugar (if you don't have any, I'm pretty sure regular granulated would work okay)
2 large eggs
2 cups whole milk
- Preheat oven to 325'. Lightly butter a 5 cup ovenproof dish (I used individual size dishes...and I forgot to butter them. Oops)
- Butter slices of bread and then cut them into small triangles or cubes.
- Place half the bread slices in the dish, butter side up, and sprinkle with about 1 tablespoon sugar and half the craisins.
- Lay the remaining slices, butter side up and sprinkle with 1 tablespoon sugar and the rest of the craisins.
- Beat the eggs together to break them up, then stir in the milk and remaining tablespoon of sugar.
- Pour over the bread slices in the dish(es). Push the tops of the bread down if needed so that everything gets wet and can absorb the liquid.
- Let the mixture sit on the counter for about 30 minutes so that the bread can soak up as much as possible.
- Bake for about 45 minutes (one dish) - or until the custard is set and the top is crisp and golden brown.
Verdict: Part of the reason I made this recipe in individual dishes was that I knew my youngest (and currently only) child would not even try it if I put craisins (or any kind of fruit) in it. He still wasn't sold on the texture. I liked it. Quite a bit, actually. For some reason, it's been about 20 years since I made bread pudding - I don't think it will be that long before I make it again - the simple ingredients and ease of construction will ensure bread and butter pudding will make it back onto my 'comfort dessert' rota.
Oh, that looks so good! Nice photo taking Betty Debbie. And nice bread baking. Holy Moley, that's so cool that you bake bread.
ReplyDeleteIn the past I often made my MIL's bread pudding that had fruit cocktail in it. But those were days when I had 6 hungry mouths to feed and the male ones ate anything.
Like you, I'm the only one in my current family of 3 that would eat this. Prof. Vue der Plane decries all forms of 'soggy bread', including stuffing aka dressing which is a favorite of mine. Like your son, Betty Megan won't touch the dried fruit. I'm lucky if I can get her to eat something besides Hot Pockets and Turkey Lunchables! Picky, thy name is Megan!
I love bread pudding in all its forms. I'm told the restaurant chain, Damon's makes a killer chocolate bread pudding. Never been to a Damon's so I can't verify.
ReplyDeleteMy own true love hates bread pudding. I make a small batch now and then but I always end up eating too much to keep it from getting yucky and tossed - or tossing most of it if I behave myself.
And, I'm fairly certain Mrs. Neels' bread pudding did NOT contain craisins. ;-)
me<><
I'm positive that Betty's bread pudding didn't have craisins...but I have a deep-seated aversion to cooked raisins in any form. Not sure why craisins are okay with me, but I'm glad I have a handy substitute.
ReplyDeleteMy own true love is just fine with bread pudding. Dr. van der Stevejinck has seldom met a dessert he didn't like.
Best bread puddings evah: One from grad school (so 33+ years ago) that had cherries in it. Still have no idea how they did it. And one from law school at a local diner: for $2.50 you'd get a nice solid wodge of bread pudding with chocolate chunks in it. Ask nicely and they'd heat it in a microwave, drizzle it with chocolate syrup and serve it with -- you guessed it! -- lashings of whipped cream.
ReplyDeleteBut basically I've never met a bread pudding I didn't enjoy. (I'm not sure I'd like the one with tinned fruit cocktail, though.)
And note that to the Brits, "bread-and-butter pudding" could be savory (i.e., a strata) or sweet (as above). My favorite savory one is this one: Smoked Salmon and Potato Breakfast Casserole. It's one of those recipes about which I can safely say: a lot of work but worth it.
That breakfast casserole looks heavenly...but is it considered a bread-and-butter pudding (as it has no bread)?
ReplyDeleteI have seen breakfast casseroles that do have bread in them...I shall now think of them as bread-and-butter pud.
Betty Barbara here--
ReplyDeleteOoooh, I do love Bread Pudding. Never make it myself, as we really do NOT need something that tempting sitting around. Too bad you fine Mormon ladies have missed the glories of a warm whiskey sauce over warm bread pudding.
BTW--all bread pudding should be served warm! And, of course, lashings of whipped cream do not come amiss.
Best example of excess--I watched an episode of one of Paula Deen's shows, where she made a bread pudding with Krispy Kreme Donuts as the bread. I kid you not
Betty Debbie -- It does have bread. Now, I'll admit it doesn't have butter on the bread, but I think of a bread pudding (or strata) as always having some bread and an egg+milk liquid that soaks into the bread before baking into a custard.
ReplyDeleteIf you look at the recipe, there's half a loaf of French bread in there!
Betty Barbara -- The Krispy Kreme donut bread pudding (which I have NOT made) was featured in a distinctly Brightonish humorous romance book by Linda Howard. I won't insult any of you by providing a link. When asked, Linda Howard did provide the recipe (or is it at the back of the book?). I'd be afraid to make it -- either it's good or it isn't. If it's good, I'm in trouble, and if it isn't, it's too expensive (requiring, as it does, two dozen Krispy Kreme donuts) to try for a lark...
I love bread pudding, haven't had any since I went gluten free. Now that I have found a very good GF bread, I might try it again.
ReplyDeleteI totally missed the first ingredient in the breakfast casserole. It's just not been my day.
ReplyDeleteKrispy Kremes--Okay, I'll admit, that might induce me to have what looks like soggy bread (which I am perfectly willing to believe would be improved if swimming in whiskey... ;0)
ReplyDeleteMaybe it's a texture thing with me--as most things with me begin and end with texture...
I'm generally not a soggy bread kinda gal, but a good bread pudding with *whiskey* sauce is a little bit o' heaven. I'm with Betty Debbie on the raisins, I generally have a small pile sitting on the side of the dessert plate.
ReplyDeleteI am making a batch of my favorite chocolate bread pudding right now.
ReplyDeletehttp://angrychicken.typepad.com/angry_chicken/2010/02/the-whole-is-greater-than-the-sum-of-its-parts.html
Betty Debbie -- I went to the Master List to see if you'd made "garlic mushrooms" yet. I can't imagine what these are (were?) but the last few books I've read have had garlic mushrooms. Truthfully, I don't think I've ever eaten at a restaurant that featured these on the menu . . . unless they're just stuff mushrooms.
ReplyDeleteCould you research this even if you decline to make them?
Thanks,
Betty Magdalen
Betty Keira is the mushroom hater, not me. I will look them up - I'm wondering if they're just mushrooms sauteed in butter and garlic - which would be pretty tasty.
ReplyDeleteA quick search did turn up some recipes that verify my hunch. Yum. One variation uses olive oil instead of butter, one has a dash of sherry, one has Worcestershire sauce - but really they are all variations on the same theme.
True -- `shrooms in garlic butter is no bad thing. But as an appetizer? (Or, as Betty Ross would say, an "appa-teaser.") Doesn't seem like there'd be enough there to warrant it. But The Great Betty clearly *lurrved* them!
ReplyDeleteAbout 29 years ago I was at a family reunion and the people in charge of dinner one night brought a box of button mushrooms and proceeded to sautee them whole in butter. They worked amazingly well as an appetizer - they weren't cooked all the way down. I haven't ever made them - I was pregnant and suffering a bit from morning sickness at the time - so they didn't sound appealing for a long time. I'm over that now...
ReplyDeleteOur high temperatures here over the weekend are supposed to be around zero, our lows around minus 20 (I'm in Northern VT). I am so making bread pudding tomorrow! Diets be d***ed - you know I mean dashed, right?
ReplyDeleteGarlic Mushrooms are very popular 'tapas' in Spain. You are reminding me how much I miss the Tapas Bars in the Caves in Madrid. Wow that's been 30 years and I still remember the flavors. Yum, garlic mushrooms aka champiñones al ajillo and tortilla wedges,(or what Betty called a spanish omellette) and, pinchos, olives a la madrid, fried calamari, gambas (shrimp) al ajillo...
ReplyDeleteOh, just thinking about my time in Spain with teeny babies and all that yummy food just warms me up in this frigid weather. Buenos tiempos - Good Times.
For those who do not like 'soggy' bread and butter pudding, you can make it as 'bread and butter custard' by making up the egg custard (egg/milk/sugar/vanilla essence) and placing buttered bread sprinkled with cinnamon and sugar floated on top. The top will make a crispy sweet pie crust that is crisp on top but soft underneath as it soaks in the egg mixture.
ReplyDeletePopular trend in England is to use French Brioche instead of stale bread.
Garlic mushrooms? The trick is to find the huge mushrooms used for "mushroom steaks" and very nice if you grill (or, in USA, broil) with garlic or rosemary butter and then put favourite cheese over top and melt til bubbling and toasty. Serve on toast/giant crouton or on bed of salad. Drizzle with balsamic vinegar or dash Worcestershire Sauce.