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Wednesday, 16 November 2011 16:14 |
As the weather begins to near the winters I have puddings on my mind. The most favorite among my kids is the bread pudding which ofcourse the simplest of all the puddings one can make. Soft, moist and yet have a great texture of bread. The best part about bread puddings is that you could use any kind of bread, croissants to loafs, to buns to old bread that needs to be consumed and is sitting in the fridge. Here is a simple recipe which I have modified according to the families taste buds. Although with every passing year, these taste buds change and alter the recipe as well. I have given the variations I work with this recipe. Happy Baking
Ingredients
5 cups of bread cubes, cut into bite sized pieces
4 large eggs
1 cup castor sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon powder
3 tablespoons butter, melted and cooled
3 cups of milk or light cream
1 tablespoon rum or brandy (optional)
1/4 cup chopped walnuts (optional)
Additional Ingredients and yet optional
- chopped a couple of apples, peaches or any other combination of fruits excepting citric fruits
- dry fruits like raisins, dates, apricots, prunes
- imagine what you think should be there and add it in :).
Remember its all about experimentation and the love you enter the kitchen
Method
Preheat oven to 150 C and place rack in center of oven. Grease a 10 x 10 squae baking dish with butter. Place the cut bread cubes into the baking dish.
In a large bowl whisk the eggs and sugar on high speed until thick and fluffy. Beat in the vanilla extract; ground cinnamon, melted butter and milk/cream until well combined and fluffy.
Pour the prepared custard over the bread cubes until completely covered. Press down the bread cubes with a fork so the custard seeps into the nooks and crevices of the baking dish so they are covered fully with the custard.
Note that the pudding mixture is going to be cooked in a water bath. Place the baking pan on a roasting pan. Pour in enough hot water into the roasting pan so that the water is halfway up sides of the baking pan with the pudding mixture inside it. Bake for about 45 minutes until a toothpick inserted in the center comes out clean. Once done, cool slightly and serve warm. This pudding can be served cold as well. Its your personal choice of how you would like to savor this pudding.
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