How Much Milk Does A 4 Week Old Baby Drink Bread Pudding From Humble Origins to Fine Restaurants

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Bread Pudding From Humble Origins to Fine Restaurants

As a child, I shunned certain foods that I was sure I didn’t like even if I hadn’t tasted them! Foods on my “won’t eat” list included peas, coleslaw, broccoli, liver, tomatoes, lamb, ground meat pie, and bread pudding. A pudding made with bread did not taste good to me at all. As my taste buds matured, I found that I really liked most of these foods, especially bread pudding!

For me anyway, the name “bread pudding” is far from describing this truly delicious dessert. One of our favorite restaurants serves this golden brown bread custard with a thick creamy sauce that makes for a truly memorable dessert. You can even serve bread pudding for breakfast or brunch.

Did you know that bread pudding is an old fashioned dessert with humble beginnings in 13th century England? It was first known as “poor man’s pudding” because it was made from leftover stale bread just moistened in water, to which a little sugar, spices and other ingredients were added. We always make bread puddings with bread but the breads are often made especially for this pudding and the types are very varied; breads like brioche, challah, croissant, panettone, French, Italian, raisin bread or scones.

Today, we are not satisfied with simply dipping bread in water; instead, we use a rich custard mix of milk or cream, eggs, sugar, vanilla and spices. Sometimes even nuts, chocolate, fruit peels, alcohol, candied, dried or fresh fruits are added for more flavor and texture. The result is a rich, creamy and decadent dessert that has now made its way onto the dessert menus of many fine restaurants.

Bread pudding with bourbon sauce

1 pound French bread

3 1/4 cups of milk

3 eggs

2 teaspoons Watkins Vanilla

3/4 cup granulated sugar

1/4 teaspoon Watkins Cinnamon

1/4 cup pecans

1/4 cup raisins (optional)

Bourbon sauce, the recipe follows

Tear the bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs and vanilla. Add to bread mixture. Put 1/2 mixture in the casserole. Layer pecans and raisins, if using. Cover with the rest of the mixture. Bake at 350 degrees F for 30 minutes or until lightly browned. Serve hot with Bourbon sauce.

Bourbon sauce

1 cup granulated sugar

6 tablespoons butter, melted

1/2 cup buttermilk

1 tablespoon of bourbon

1/2 teaspoon baking soda

1 tablespoon white corn syrup

1 teaspoon Watkins Vanilla

In a saucepan mix all the ingredients. Bring to a boil for 1 minute. Serve hot. Pour over bread pudding.

Apple Pie Bread Pudding – Slow Cooker Recipe

Watkins cooking spray

3 eggs, beaten

2 cups milk, half and half or light cream

1/2 cup sugar

1/4 teaspoon Watkins Cinnamon or Apple Seasoning

1 can (21 ounces) thick apple pie filling

6-1/2 cups cinnamon-raisin bread cut into 1/2-inch cubes, dried* (4-1/2 cups dry)

whipped cream or vanilla ice cream (optional)

1. Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with nonstick cooking spray; put aside.

2. In a large bowl, whisk together eggs, milk and sugar. Gently stir in pie filling and bread cubes. Pour the mixture into the prepared slow cooker.

3. Cover and cook over low heat for 3 hours until a knife inserted near the center comes out clean (mixture will be puffed). Remove the stove liner, if possible, or turn the stove off. Let stand, uncovered, 30-45 minutes to cool slightly before serving (pudding will fall off as it cools).

4. To serve, spoon bread pudding into dessert cups. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream. Makes 6 servings.

*To note

To make 4 1/2 cups of dry bread cubes, you will need 8 or 9 slices of fresh bread. Spread bread cubes in a single layer in a 15 x 10 x 1-inch baking dish. Bake, uncovered, in 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.

Apple Bread Pudding

3/4 cup raisins

1 teaspoon Watkins Cinnamon

1/2 loaf of good day-old bread, 4 cups cubed

4-5 apples, peeled, cored and cut into 1 inch pieces

1/4 cup unsalted butter

1/3 cup dark brown sugar

3/4 cup chopped walnuts, toasted

1 cup milk

1 cup cream

1/4 cup butter

2/3 cup brown sugar

2 eggs

3 egg yolks

1 teaspoon Watkins Cinnamon

1/4 teaspoon Watkins ginger

1/4 teaspoon Watkins Nutmeg

1/4 teaspoon Watkins cloves

1 teaspoon of salt

Butter an 8 x 8 square pan. Heat oven to 350 degrees F. Toss raisins with cinnamon and set aside in a separate bowl.

Place the bread cubes in the oven for about 8 minutes, stirring occasionally, to toast them.

In a large skillet, brown the apple pieces with the butter and brown sugar until golden and barely tender. Mix apples, raisins and walnuts.

In a small saucepan, heat the milk, cream, butter and brown sugar until melted. Remove from the heat and stir in the eggs and egg yolks. Whisk the spices and salt.

Toss toasted bread with apple mixture. Pour into an 8 x 8 inch baking dish and pour the cream mixture over it. Let sit for an hour, if you have time, to absorb or cook right away. Bake for about 45 minutes or until set. Let cool at least 20 minutes before serving.

Serve with caramel sauce.

To note

1 3/4 teaspoons of Watkins Apple Baking Seasoning can replace cinnamon, ginger, nutmeg and cloves in the egg mixture.

caramel sauce

2 cups of cream

1 1/2 cups sugar

1/4 cup water

Pinch of salt

1/4 cup butter

Heat the cream in a small saucepan over low to medium heat. While it is heating, add the sugar and water to a large, heavy, high-sided saucepan over high heat. Stir until the sugar dissolves, then boil until it reaches a deep amber color. You’re looking for a dark caramel here, because you’ll be adding cream, so don’t flinch and take it off the heat while it’s still only pale golden!

Remove from the heat and whisk in the cream. Be very careful and add the cream slowly – the caramel will bubble violently! Add the pinch of salt and butter and whisk gently. Simmer until slightly reduced. Makes about 3 cups. This will keep in the refrigerator for at least two weeks.

Apple Bread Pudding with Vanilla Sauce

4 cups soft bread cubes

1/4 cup raisins

2 cups peeled and sliced ​​apples

1 cup brown sugar

1 3/4 cup milk

1/4 cup butter or margarine

1 teaspoon Watkins Cinnamon

1/2 teaspoon Watkins vanilla extract

2 eggs, beaten

Vanilla Sauce

1/4 cup white sugar

1/4 cup brown sugar

1/2 cup of milk

1/2 cup margarine

1 teaspoon Watkins vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 7 x 11 inch baking dish.

In a large bowl, combine the bread, raisins and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk and 1/4 cup butter or margarine. Cook and stir until the margarine is melted. Pour over bread mixture in bowl.

In a small bowl, whisk together the cinnamon, 1/2 teaspoon vanilla and the eggs. Pour the bread mixture into the prepared dish and pour the egg mixture over the bread.

Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.

While the pudding is cooking, prepare the vanilla sauce.

Combine 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 cup milk and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from the heat and stir in 1 teaspoon of vanilla. Serve over bread pudding.

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