Recipe#9208
Title: Bread Pudding 09
Newsgroups: rec.food.recipesFrom: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Subject: COLLECTION: Bread Puddings (medium long)
Message-ID: <9309010958.AA14151@unidui.uni-duisburg.de>
Date: Wed, 1 Sep 93 11:58:28 +0200
COLLECTION: Bread Puddings (medium long)
From: markc@compnews.co.uk (Mark A. Cooper)BREAD AND BUTTER PUDDING
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Serves 4 (or a greedy 2, or even a really piggy 1)
Ingredients
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6 slices white bread, stale or fresh
Currants, sultanas or raisins (enough to take in generous handfuls)
Butter or margarine
2 eggs
1/2 pt milk (that's 10 fl oz to ppl in the US - not 8!)
Sugar
Instructions:
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1. Preheat the oven to 210 deg. C/Gas Mark 6.
2. Butter the bread, hack the crusts off and cuts into strips (or
"soldiers")
3. Place some of the "soldiers" butter side down in a 1 litre (2 pint)
ovenproof glass bowl - enough to cover the bottom.
4. Sprinkle a handful of the dried fruit over the bread.
5. Sprinkle a teaspoon of sugar over the fruit.
6. Place more "soldiers" at right angles to the last lot (my methods
are terrible!) , making sure you line the bowl.
7. Repeat stages 4 to 6 until you have run out of bread or filled the
bowl (the two things *do* usually happen together, thank goodness)
8. Beat the two eggs in another bowl with the milk.
9. Pour the mixture over the bread, fruit and sugar and leave to stand
for at least 30 minutes.
10. Put bowl in oven and cook until the bread has turned golden brown
and the egg/milk mixture has set (about 30 to 40 mins).
Can be eaten hot or cold (probably better cold).
A delicious variant, although somewhat messy to prepare, is to thickly
spread lemon curd on the bread at stage 2 before hacking the crusts,
etc. If you *do* give this version a go, you're better off leaving it
to go cold, preferably for at least a day, because the lemon taste
becomes stronger with the passage of time. Strange, but true.
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From: pinn@cpqhou.sys.hou.compaq.com (Steve Pinn)
ORANGE BREAKFAST BREAD PUDDING
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Ingredients:
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3 cups of whole milk
3 cups whipping cream
1 1/2 cups sugar
3 eggs plus 11 egg yolks
1 tblsp vanilla
1 1/2 lb white bread (I used french - toasted and buttered)
10 oranges peeled and sectioned
Cinnamon
Creme Anglaise (follows)
Instructions:
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Preheat oven to 325 F.
Scald milk and cream. In a separate bowl whisk sugar, eggs, yolks. Add
cream mixture and whisk vigorously. Stir in vanilla. Strain into a
bowl.
To assemble:
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Layer toased bread, orange sections and cinnamon in 7 or 8 individual
2 cup bowls or charlotte molds. Place in a bain-marie (water bath) filled
with hot water about halfway up the pudding dishes. Bake 30-40 minutes
until the custard is firm. Remove from the water bath. Refrigerate to
store. Reheat in bowls in a 300 degree oven for serving. Turn out of
molds onto serving plates and serve with Creme Anglaise.
Creme Anglaise:
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2 cups each of milk and whipping cream
1 1/2 cups sugar
12 egg yolks
1/2 - 3/4 cups of orange juice.
Scald milk and cream. In a separate bowl whisk sugar and egg yolks.
Add milk mixture and whisk vigorously. Heat over low to med heat until
mixture will coat the back of a wooden spoon. Whisk in orange juice.
Strain and let cool over an ice bath.
I made 1/2 of the quantity and it made enough for 6-8 people. The next
time I will probably use orange slices instead of segments. Finally
adding Contreau(sp?) or Grand Marnier to the Creme Anglaise finishes it
perfectly.
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