This is a very long article - but it seemed well worth the copying. Now if only I can get my DH to eat bread pudding (which I LOVE!)
Five Easy Steps to a Delicious Bread Pudding
Master Bread Pudding Formula:
7 large eggs yolks
3 large eggs
1 cup granulated sugar
1 tsp. table salt
6 cups half-and-half
One-half vanilla bean or 1 Tbs. pure vanilla extract
Your choice of optional custard flavourings (see “Optional Flavourings”)
10 cups 1-inch day-old bread cubes (see “Bread Choices”)
Choice of optional add-ins (see “Optional Add-Ins”)
Equipment:
9x13-inch baking dish
2- to 3-quart saucepan
Strainer
Whisk
2 heatproof bowls
Spatula
1) Make the custard: Before starting, be sure that you have prepped your optional custard flavorings and that you know when to add them.
In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined.
Pour the half-and-half into a medium sauce-pan. If using the vanilla bean, split it and scrape the seeds into the half-and-half. Add the scraped bean to the pan, too. Heat over medium-high heat until steaming but not bubbling.
Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Add the vanilla extract, if not using the bean.
2) Soak the bread: Put the bread cubes in a 9x13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.
3) Fold in the add-ins: If you’d like to include add-ins, transfer the bread mixture to a large mixing bowl and gently fold in the add-ins just before baking. Return the mixture to the baking dish.
4) Bake the pudding: Cover the pudding loosely with foil and bake at 325F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a pairing knife, 20 to 40 minutes more, depending on the type of custard and add-ins
5) Serve the pudding: Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.
“Bread Choices, 10 cups 1-inch day-old cubes:
• Brioche
• Challah
• Croissant
• White artisan-style bread (like Tuscan or French
“Optional Flavorings” choose one:
• Almond: add 1.5 tsp. almost extract to strained custard
• Chocolate: add 2 cups chopped bittersweet chocolate to the hot half-and-half. Whisk to melt
• Coffee: Add 2 tsp. instant espresso powder to the hot half-and-half. Whisk to dissolve.
• Ginger: Add ½ cup finely chopped fresh ginger to the half-and-half before heating. After heating, let steep off the heat for 10 minutes before adding to the eggs.
• Lemon: Add the finely grated zest from 3 lemons to the half-and-half before heating. Whisk the juice from 3 lemons (about ½ cup) into the strained custard.
• Pumpkin: Whisk 1.25 cups pure canned pumpkin, 1 tsp. ground cinnamon, and ¼ tsp. freshly grated nutmeg into the strained custard.
• Increase the sugar by ¼ cup and add 1/3 cup dark rum to the strained custard.
“Optional Add-Ins” Choose one or two:
• 3 rip bananas, thinly sliced
• 1.5 cups toasted sweetened shredded coconut
• 3.5 cups fresh or frozen berries such as blueberries, raspberries, or blackberries
• 1.5 cups toasted coarsely chopped pecans
• 1 cup chopped bittersweet or semisweet chocolate
• 1 cup chopped dried apricots, soaked in very hot water for 30 minutes and drained thoroughly
• 1 cup golden raisins, soaked in very hot water for 30 minutes and drained thoroughly
• ½ cup chopped, crystallized ginger
Tip: Pick your favorite add-ins to boost the flavour and texture of your bread pudding, but don’t go overboard – more than two and they’ll overwhelm the velvety custard
BY: Joanne Chang, pastry chef and owner of Flour Bakery & Café in Boston. From Fine Cooking Jan. 08
Five Easy Steps to a Delicious Bread Pudding
Master Bread Pudding Formula:
7 large eggs yolks
3 large eggs
1 cup granulated sugar
1 tsp. table salt
6 cups half-and-half
One-half vanilla bean or 1 Tbs. pure vanilla extract
Your choice of optional custard flavourings (see “Optional Flavourings”)
10 cups 1-inch day-old bread cubes (see “Bread Choices”)
Choice of optional add-ins (see “Optional Add-Ins”)
Equipment:
9x13-inch baking dish
2- to 3-quart saucepan
Strainer
Whisk
2 heatproof bowls
Spatula
1) Make the custard: Before starting, be sure that you have prepped your optional custard flavorings and that you know when to add them.
In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined.
Pour the half-and-half into a medium sauce-pan. If using the vanilla bean, split it and scrape the seeds into the half-and-half. Add the scraped bean to the pan, too. Heat over medium-high heat until steaming but not bubbling.
Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Add the vanilla extract, if not using the bean.
2) Soak the bread: Put the bread cubes in a 9x13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.
3) Fold in the add-ins: If you’d like to include add-ins, transfer the bread mixture to a large mixing bowl and gently fold in the add-ins just before baking. Return the mixture to the baking dish.
4) Bake the pudding: Cover the pudding loosely with foil and bake at 325F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a pairing knife, 20 to 40 minutes more, depending on the type of custard and add-ins
5) Serve the pudding: Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.
“Bread Choices, 10 cups 1-inch day-old cubes:
• Brioche
• Challah
• Croissant
• White artisan-style bread (like Tuscan or French
“Optional Flavorings” choose one:
• Almond: add 1.5 tsp. almost extract to strained custard
• Chocolate: add 2 cups chopped bittersweet chocolate to the hot half-and-half. Whisk to melt
• Coffee: Add 2 tsp. instant espresso powder to the hot half-and-half. Whisk to dissolve.
• Ginger: Add ½ cup finely chopped fresh ginger to the half-and-half before heating. After heating, let steep off the heat for 10 minutes before adding to the eggs.
• Lemon: Add the finely grated zest from 3 lemons to the half-and-half before heating. Whisk the juice from 3 lemons (about ½ cup) into the strained custard.
• Pumpkin: Whisk 1.25 cups pure canned pumpkin, 1 tsp. ground cinnamon, and ¼ tsp. freshly grated nutmeg into the strained custard.
• Increase the sugar by ¼ cup and add 1/3 cup dark rum to the strained custard.
“Optional Add-Ins” Choose one or two:
• 3 rip bananas, thinly sliced
• 1.5 cups toasted sweetened shredded coconut
• 3.5 cups fresh or frozen berries such as blueberries, raspberries, or blackberries
• 1.5 cups toasted coarsely chopped pecans
• 1 cup chopped bittersweet or semisweet chocolate
• 1 cup chopped dried apricots, soaked in very hot water for 30 minutes and drained thoroughly
• 1 cup golden raisins, soaked in very hot water for 30 minutes and drained thoroughly
• ½ cup chopped, crystallized ginger
Tip: Pick your favorite add-ins to boost the flavour and texture of your bread pudding, but don’t go overboard – more than two and they’ll overwhelm the velvety custard
BY: Joanne Chang, pastry chef and owner of Flour Bakery & Café in Boston. From Fine Cooking Jan. 08
Bizzaro. But I know the kids likes all of those things.