Marshal Mo Hare, SASS #45984 Posted October 17, 2021 Share Posted October 17, 2021 Due to circumstances, I find myself needing to fend for myself this weekend. Fear not, I will never starve. On the cooking shows when a chef has bread and is stuck for what to do with it, he makes bread pudding. I find myself with nine slices of whole grain Breads of different types and some pita bread. September was whole grain bread month. It seems the recipes always include raisins, cinnamon, nutmeg, cream and eggs. Any suggestions? Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted October 17, 2021 Share Posted October 17, 2021 With a mix of breads like that I would be tempted to first make a stovetop stuffing (sauted onions and celery, bread cubes, poultry seasoning, and vegetable or chicken stock), then turn that into a savory bread pudding. Let it cool, make your custard of eggs, cream, etc. Put stuffing/dressing into a greased oven-safe dish, pour custard over it and bake. Link to comment Share on other sites More sharing options...
Sedalia Dave Posted October 17, 2021 Share Posted October 17, 2021 Leave out the raisins Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted October 17, 2021 Author Share Posted October 17, 2021 11 minutes ago, Sedalia Dave said: Leave out the raisins My daughters would agree. Link to comment Share on other sites More sharing options...
Hardpan Curmudgeon SASS #8967 Posted October 17, 2021 Share Posted October 17, 2021 Back in the 80's a bunch of us would venture forth from the office about once a month to visit Dave's Garden Cafe, off upper Market Street in San Francisco. Our favorite entree' was a chicken fusilli dish (washed down with a carafe or two of red wine)... followed by a wonderful dessert of Bread Pudding with Whiskey Sauce - known as "Hard Sauce" in some circles. BREAD PUDDING WITH WHISKEY SAUCE Pudding Ingredients 3 eggs, beaten 1 cup white sugar 2 1/2 cups whole milk 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 4 fresh peaches - peeled, pitted and sliced 4 apples - peeled, cored and sliced 6 cups day-old bread cubes 6 tablespoons butter, cut into pieces Sauce Ingredients 1 cup whiskey 1 pound butter 2 cups white sugar Directions 1 Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F. 2 In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter. 3 Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce. 4 To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot. Note: This is a particularly "hard" hard sauce. You can reduce the whiskey by half and it'll still be quite tasty. Link to comment Share on other sites More sharing options...
punxsutawneypete Posted October 17, 2021 Share Posted October 17, 2021 5 hours ago, Hardpan Curmudgeon SASS #8967 said: BREAD PUDDING WITH WHISKEY SAUCE Pudding Ingredients 3 eggs, beaten 1 cup white sugar 2 1/2 cups whole milk 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 4 fresh peaches - peeled, pitted and sliced 4 apples - peeled, cored and sliced 6 cups day-old bread cubes 6 tablespoons butter, cut into pieces Sauce Ingredients 1 cup whiskey 1 pound butter 2 cups white sugar Directions 1 Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F. 2 In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter. 3 Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce. 4 To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot. Note: This is a particularly "hard" hard sauce. You can reduce the whiskey by half and it'll still be quite tasty. I thought the recipe called for repeatedly tasting the whiskey to make sure it was of the highest quality. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted October 17, 2021 Author Share Posted October 17, 2021 10 minutes ago, punxsutawneypete said: I thought the recipe called for repeatedly tasting the whiskey to make sure it was of the highest quality. Yeah, I thought Hardpan left something out Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted October 18, 2021 Share Posted October 18, 2021 12 hours ago, Hardpan Curmudgeon SASS #8967 said: Back in the 80's a bunch of us would venture forth from the office about once a month to visit Dave's Garden Cafe, off upper Market Street in San Francisco. Our favorite entree' was a chicken fusilli dish (washed down with a carafe or two of red wine)... followed by a wonderful dessert of Bread Pudding with Whiskey Sauce - known as "Hard Sauce" in some circles. BREAD PUDDING WITH WHISKEY SAUCE Pudding Ingredients 3 eggs, beaten 1 cup white sugar 2 1/2 cups whole milk 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 4 fresh peaches - peeled, pitted and sliced 4 apples - peeled, cored and sliced 6 cups day-old bread cubes 6 tablespoons butter, cut into pieces Sauce Ingredients 1 cup whiskey 1 pound butter 2 cups white sugar Directions 1 Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F. 2 In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter. 3 Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce. 4 To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot. Note: This is a particularly "hard" hard sauce. You can reduce the whiskey by half and it'll still be quite tasty. Swap the whiskey for good dark rum. Some times I'm tempted to just eat a bowl of the sauce and throw the pudding away. It's also good over ice cream, several kinds of pie, and smeared on toast. Link to comment Share on other sites More sharing options...
Painted Mohawk SASS 77785 Posted October 18, 2021 Share Posted October 18, 2021 3 hours ago, Forty Rod SASS 3935 said: Swap the whiskey for good dark rum. Some times I'm tempted to just eat a bowl of the sauce and throw the pudding away. It's also good over ice cream, several kinds of pie, and smeared on toast. Smeared on toast, now that's gotta' be way worse than good 'ole vegemite !! Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted October 18, 2021 Share Posted October 18, 2021 Try it. You'll like it. And you won't even need Rolaids. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted November 10, 2021 Author Share Posted November 10, 2021 Soooo, when I finally got around to making this, I have a bad back so I can’t stand for long. I had 8 slices of multigrain bread, 3 dinner rolls and a corn bread muffin. recipes favor the bread being less than fresh so I toasted the bread. i mighta shoulda coulda used more sugar. )))) Link to comment Share on other sites More sharing options...
G W Wade Posted November 10, 2021 Share Posted November 10, 2021 Made me think of a cook book I have. "Recipes your way" Lots of basic recipes but give you option. List of breads- pick one List of fruits- pick one or more Nuts Milk Spices and Topper. Nothing game changing but gives you different choices and options you might not have thought about. Recipes for breakfast to dinner and dessert plus snacks GW Link to comment Share on other sites More sharing options...
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