Kitchen

[Toppers]

Old-Fashioned Bread Pudding-Makes 8 Servings

From the McCall's Cookbook

This comes out like a custard bread pudding

You will need:

6 slices day old bread (if your bread is a bit older, and more stale, that's fine, too)

(You want to use regular size sandwich-type bread)

2 Tablespoons melted butter or margarine

2 Tablespoons plus 1/2 cup of white sugar

1 teaspoon of cinnamon

1/2 cup of seedless dark raisins (you can leave the raisins out if you don't like them)

4 eggs

2 cups milk

1 teaspoon vanilla extract

1 and 1/2 quart baking dish, that will need to be able to fit and sit inside another pan that will be used as a water bath for it when baking

Directions:

Preheat the oven to 350 degrees. Grease a 1 and 1/2 quart baking dish.

Cut crusts from bread. Brush with melted butter; sprinkle with 2 Tablespoons white sugar and the cinnamon.

Cut each slice into quarters. Arrange in layers in prepared baking dish, sprinkling each layer with raisins. (If you are using raisins).

Beat the eggs just enough to blend thoroughly. Stir in remaining 1/2 cup of white sugar, the milk, and vanilla; continue stirring until sugar dissolves. Pour over bread and raisins. (If using raisins in the recipe).

Set baking dish in the pan containing 1 inch of hot water; bake 55 to 60 minutes, or until silver knife inserted 1/2 inch into custard comes out clean.

Serve pudding warm or chilled. (This is also good with some kind of whipped topping or whipped cream served with it, too).

[RespectLife]

One of our favorites:

Peaches and Cream Bread Pudding with Amaretto Sauce

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/peaches-and-cream-bread-pudding-with-amaretto-sauc...

For the pudding:
4 tablespoons unsalted butter, softened, plus 4 tablespoons melted
6 cups 1-inch cubes of day-old bread
2 cups heavy cream
2 cups milk
2 pounds peaches, peeled and seeded, cut into 1-inch chunks
1 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
For the sauce:
1 stick butter
1 cup heavy cream
1 cup sugar
2 egg yolks
1/3 cup amaretto

Directions

For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.

In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.

While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.

In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish. Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.

For the Amaretto Sauce: In a small, heavy enameled or other non-reactive saucepan over medium low heat, add the butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the amaretto. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.

Recipe courtesy Emeril Lagasse

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/peaches-and-cream-bread-pudding-with-amaretto-sauc...

[RespectLife]

Really easy

Pineapple Bread Pudding

1/4 lb plus 6 T butter, melted
10 slices white bread, crusts removed, cubed
4 eggs, beaten
1/2 c sugar
2 T flour
1/4 t salt
1/4 t pepper
40 oz canned unsweetened crushed pineapple, drained
2 T juice from crushed pineapple
2 t grated lemon peel

In large b owl combine all ingredients. Mix well. Pour into buttered 2 1/2 to 3-qt casserole. Bake in preheated 325 deg F oven for 1 hour.

Excellent with ham or poultry.

[RespectLife]

Bread Fruit Pudding

Prep Time:

30 minutes

Cook Time:

2 hours

Serving Size: 4

Ingredients

3 cups cubed bread (stale, firm, crust trimmed)

1 cup milk (for soaking)

4 eggs

1 cup heavy cream

pinch salt

1/2 cup sugar

1 lemon (zest, fine)

2 Tbsp all-purpose flour

2 Tbsp cornmeal

2 apples, peeled, cored, and sliced

1 pear, peeled, cored, and sliced

1/2 cup red seedless grapes, sliced in half

1/4 cup raisins

Butter (as needed)

2 Tbsp fresh rosemary, chopped (2 tsp dry)

2 Tbsp sugar

1 Tbsp olive oil

Procedures

Pre-heat oven to 350ºF. PUDDING PREPARATION

1. SOAK bread in milk for 2 minutes until evenly saturated.
2. BLEND eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins.
3. COAT a 10 - 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil.
4. BAKE for approximately one hour or until knife inserted in center comes out clean.

PLATING SUGGESTION Serve the pudding warm with ice cream. Garnish with rosemary sprig. VARIATIONS Drizzle with caramel sauce Bake in individual baking cups Use melted vanilla ice cream for vanilla sauce Add 1 Tbsp. cinnamon to recipe

[RespectLife]

Chocolate Bread Pudding
Serves 4

Ingredients listed in the order used.

Whiskey Sauce
1/4 cup water
1 cup sugar
1/8 teaspoon vanilla extract
1 ounce Jim Beam Bourbon
1 egg
2.5 ounces butter

Bread Pudding
1 loaf french bread- not stale
3 tablespoons butter
1 3/4 cup heavy cream
4 tablespoons plus 2 teaspoons sugar
pinch salt
2 eggs (beat in one by one)
4 tablespoons plus 2 teaspoons sugar
2 tablespoons butter
2 tablespoons cocoa
10-15 each chocolate chips
Vanilla Ice Cream

Whiskey Sauce Directions
Bring water to a boil. Add sugar and stir constantly until completely dissolved. Add vanilla and bourbon and bring back to a boil.

Beat eggs in a stainless bowl, put half of the syrup into the eggs and stir continuously. Pour eggs back into syrup.

Cut butter into small pieces and stir until fully melted into sauce. Cool down in ice bath and store

Bread Pudding Directions
Cut French bread into 1 x 1 inch squares. Pour melted butter over bread. Combine heavy cream, sugar, salt, rum, and eggs, whisking together in mixing bowl.

Melt butter, sugar and cocoa powder in a sauce pan. Stir until smooth, like hot chocolate, never leaving it unattended. Temper in half of the cold mixture to hot mixture and stir until smooth.

Combine liquid mixture with bread and mix thoroughly. Mike used his gloved hands and said to let it sit a while to penetrate. Be sure not to use stale bread or the pudding will be too dry.

Spray oven resistant serving bowls with non-stick aerosol spray and portion evenly into dishes or muffin pans, heaping way over the top. Sprinkle 10-15 chocolate chips on top and bake at 350 degrees for 12-15 minutes.

Remove from oven, turn pudding mixture over onto serving bowl or plate, drizzle with Whisky Sauce and top with a scoop of ice cream.

This is sinfully GOOD!

[Barbarainnc]

Cinnamon Roll Bread Pudding

8 large Cinnamon rolls or Danish (I buy the cheap ready to eat kind)

2 cups of half and half

2 eggs

1/4 to 1/2 c of sugar

1/2 t vanilla

I cut the rolls into cubes and pack them in a greased 8 x 8 pan.

Mix up the half and half, eggs, sugar and vanilla, pour over the cubed rolls.

Use a fork to poke the cubes under the mixture. Let it soak in.

Place this pan in a larger 9 x 13 in pan, and place in the oven. Pour water into the

bigger pan to make a water bath. Bake at 350* for 1 hour. Take out and make a rum and

butter sauce to put on it. Cheaper than paying $5.99 a serving.

[PamelaSue72]

Northernlights, your old-fashioned bread pudding is THE bread pudding in our family! That recipe is simply the best. We love the custard bottom and it has just the right balance of sweetness and cinnamony taste. I've increased the amount of cinnamon in the recipe to a full tablespoon for sprinkling on the bread slices. We also use whole wheat bread now in the recipe. This is such a good recipe. The topping is totally optional and we don't use it anymore. My DH, especially, loves this bread putting.

And the McCalls book is wonderful, too. I cannot tell you how many recipes that I've used over the last several decades and that have become family favorites. There's a lovely recipe for Beef Pot Pie in the book....the dough has to be rolled out and cut into squares and then dropped into the simmering beef and potatoes. It's delicious. (Our son actually requested that recipe for many Christmas Eve dinners when he was little; he just loves beef pot pie -- and I've tweaked and tweaked that recipe to make it ours). So many good recipes in that old 1970s book!

Thank you for sharing this bread pudding recipe. It really is a keeper!

ETA: I need to mention that we used to have an Alaskan Malemute and we got him as a puppy. As he grew (and grew!), he became tall enough that he could just put his head on the kitchen table with no trouble. He was a chewer and I made the mistake of keeping my McCalls book on the kitchen table one afternoon when I went outside. I came back inside to see the book on the floor and pages all over the floor. It was the Desserts chapter of my book; evidently he had discriminating taste....or maybe a "sweet fang". He had only eaten the Dessert chapter! He is long gone now and is buried in the back yard. But I've kept the book in his honor and I still have it. And I can still use the rest of the book. *smile*

Thank you for giving me a smile this morning.

[RespectLife]

PamelaSue72...thanks for posting your experience with northernlights above posted bread pudding recipe. I can't wait to try it...I don't think I have a recipe that is custardy (is that even a word? LOL) I loved your story about your dog!

If you wouldn't mind, would you share the recipe for that Beef Pot Pie? It sounds so good and I would love to try it! I'd appreciate it! Even though it has warmed up a bit...there is still a lot of cold March left and new comfort foods to try!! TIA!

[PamelaSue72]

RespectLife, this is truly a wonderful bread pudding recipe! It's just delicious!

And here is the recipe for Beef Pot Pie. I've also added my notes and mentions.

BEEF POT PIE (from the above-mentioned McCalls Cook Book, circa early 70s)

2 tablespoons vegetable oil
3 pounds beef chuck roast
1/4 teaspoon pepper
1 large onion, chopped (I will often use half of a second onion, chopped, as well)
3 cups potatoes, pared and diced
3 tablespoons chopped parsley
1 teaspoon paprika

Pot Pie Squares:
1-1/2 cups flour
½ teaspoon salt
1 teaspoon baking powder
1-1/2 tablespoons cold butter
1 beaten egg
3-4 tablespoons (very) cold water

In hot oil in Dutch oven, brown beef well, turning to brown all sides. Add water just to cover beef; bring to a boil. Reduce heat and simmer, covered, about 1-1/2 hours.

To make Pot Pie Squares, sift dry ingredients together. Cut in butter to resemble small peas. Stir in egg and water. Dough will be stiff, but should clean side of bow. On lightly floured surface, roll dough 1/8-inch thick into one 12 x 6-inch rectangle. Cut dough into 1-1/2-inch squares. Let stand, uncovered, while preparing vegetables.

Add onion, potatoes, 2 tablespoons parsley, and paprika to beef in Dutch oven. Cook 15 minutes. Drop half the Pot Pie Squares into the simmering liquid. As they drop to the bottom of the kettle, add remaining squares. Stir gently. Simmer, covered, 25 minutes, or until squares are light and cooked through. Sprinkle top with remaining parsley and a good dash of pepper. Makes 6 to 8 servings.

NOTE: This is not a dumpling, but more of a thicker noodle. When you first drop the squares into the simmering broth, they will drop to the bottom of the kettle. As the noodles cook, they'll come to the surface. Even though the recipe says to cook the dumplings with a lid, I take the lid off during the last 5 or 10 minutes....we like the very top to be just a wee bit dry.

Instead of using water to cover the beef, I use beef broth or stock. I will often add a good cup of red wine to the mix, too. I think that using just water makes it a little bland. That could just be me. Also, if you have some Northwoods Seasoning mix from Penzey’s, feel free to sprinkle that on when browning your beef .

I will also mention that the Pot Pie Square measurements are easily doubled or even tripled, although you have to use a much larger pot. I’ve been known to make this in a stock pot when the whole family comes for dinner! They really love the pot pie squares.

[Toppers]

Oh no, Pamela Sue, regarding your beloved dog, chewing on your cookbook!

I have to admit that is kinda cute, though.

I have had cats that have always been chewers too, and it is amazing what they will chew on, too. Some of them have actually gotten a hold of some of my paperbacks, and have chewed on the backs and covers with their little cat teeth. It makes me smile when I look at those books, as it is reminders of them. We are down to just one cat now, and she still chews, even at her old age!

Let me know if there are any recipes that you would like from the "Desserts" Chapter, if you can think of them, and I would be happy to post them, and share them here.

I am glad that I could make you smile. The bread pudding recipe was a family favorite, while I was growing up. I really like that cookbook, too. It has some great recipes in it.