“Bread pudding is a bread-based dessert popular in many countries’ cuisine, including that of Cuba, Ireland, Great Britain, France, Belgium,Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, Germany, and the southern United States. In other languages, its name is a translation of “bread pudding” or even just “pudding”, for example “pudín” or “budín” in Spanish; also in Spanish another name is “migas” (crumbs). In Mexico, there is a similar dish, capirotada.
There is no fixed recipe, but it is usually made using stale (usually left-over) bread, and some combination of ingredients like milk, egg, suet, sugar or syrup, dried fruit, and spices such as cinnamon, nutmeg, mace or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten warm in squares or slices. In Canada it is often made with maple syrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, bread pudding is usually served with vanilla cream dressing. In Mecklenburg-Vorpommern, Germany, black bread is used to make “black bread pudding” (Schwarzbrot pudding). In Hungary it is called ‘Máglyarakás’ which is baked with whipped egg whites on top of it. (Source: http://en.wikipedia.org/wiki/Bread_pudding)
Wikipedia has a clear and concise definition of bread puddings and I need not to go any further to explain. In fact, I would expect most readers will know what bread pudding is all about.
Bread puddings is usually served as a dessert and made from stale bread. I think some of the readers may not understand the word “stale” bread. Stale does not means the bread is mouldy or expired. It is not fresh. It is still edible but it can be slightly hard because of the lost of moisture vapour. It is not as soft as it should be . Nobody want to eat this type of bread and therefore this is one of the ideal way to get rid or recycle this type of bread.
In fact, cakes can be used too. I have ever used cakes to prepare cake pudding and the variations are endless. I have added banana, even chocolate chips and come out with the delicious puddings.
WHAT IS REQUIRED
Servings: 4-6 adult servings
- 500 grams of stale bread of your choice ( I used pumpkin bread)
- 100 grams of butter
- 50 grams of castor sugar
- 600 ml of fresh milk
- 100 ml of fresh cream (substituted with fresh milk)
- 2 eggs
- 40 grams of blueberry
- 40 grams of raisins
- 40 grams of chopped walnut
- 1/2 teaspoon of cinnamon powder (optional)
STEPS OF PREPARATION
- Crack the eggs, beat and set aside.
- Cut the stale bread into 3 cm cubes. Set aside.
- Put the butter, sugar, milk and cream in a pan, stir until the sugar dissolved and butter melted. Off the heat, add the beaten eggs.
- Put the bread cubes in the mixture, let it fully absorbed the milk. Transfer to a heavily greased baking casserole. Add the fruits and nuts.
- Level and bake in the pre-heated oven of 180 degree Celsius for about 45 minutes or until the eggs has set. Best served warm as a dessert with a scope of ice-cream.
This is a simple recipe and I hoped it will help new house chefs to dispose off the stale bread.
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