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  1. #1

    bread pudding ?'s.......

    hey guys.....so anyone making bread pudding out of stuff other than bread?.....can u use other stuff(bagels, italian type breads, dry pound cake etc.)......what would be a typical ratio of eggs to milk for the mixture to soak the bread in?.......do u soak the bread in there till it is just fully absorbed?.....i am a bread pudding novice......and i gotta a hell of alot of cinnamon raisin bagels sittin here and that was the first thing that came to mind.....any help people?.....ryan
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  2. #2
    Senior Member TamanegiKin's Avatar
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    We use a basic custard base where I work.
    2qt heavy cream, 16 eggs, 9oz sugar and one vanilla bean.
    I've used baguettes, croisants and bolillos. I usually only soak it long enough until the custard is evenly dispersed
    Hope this helps...

  3. #3
    I love bread pudding!

    I make mine by making the royale a day in advance, 2 eggs per pint of milk(cut it with heavy cream), a little cinnamon, nutmeg and vanilla. Stale bread is best! Bagels don't rehydrate to a super soft structure, so the interior will be pretty sturdy made from bagels and the exterior's exposed crusts will be almost inedible. That's ok if it's just for you though!

    When you are ready, put some brown sugar and salt in the royale. Chop up the bread, add raisins, put it in the pan, add royale until it is barely level, and wait for a minute. Level it again, it should soak up pretty quick, but when you press it with your hand, it will all squeeze out and the bread springs back. Whack it on the counter a few times to remove all the air bubbles. Let it sit for 2 hours or so. Bake it uncovered till it looks delicious. The exterior should be crispy and browned and the very interior should be a custard, not even really recognizable as bread parts.

    Pour this on it:
    Melt butter and brown sugar in a pan, and mix bourbon and raw eggs in a bowl. Take the butter off the stove, whisk like crazy and add egg. Put it back on the stove when it's incorporated, and add mucho toasted pecans and some more bourbon.


  4. #4
    what if i cut the bagels into thin slices?....they won't rehydrate?.....they r pretty soft......ryan

    p.s-thanks...this is the info i am lookin for!
    [SIGPIC][/SIGPIC]

    viva la revolucion !

  5. #5
    I have no recipe, I always just wing it, seems to come out fine. My usual bread type ingredients are some sort of italian/french white crusty bread, brownies, and croissants. Mix with chocolate chunks, cocoa powder, some booze (kahlua usually), eggs, milk/cream. Maybe some butterscotch chips or white chocolate chips or walnuts, whatever I have partial bags off. Maybe dried cherries. Whatever. As long as the bread is soaked pretty well with a little extra liquid, it usually sets up just fine.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #6
    Quote Originally Posted by sudsy9977 View Post
    what if i cut the bagels into thin slices?....they won't rehydrate?.....they r pretty soft......ryan

    p.s-thanks...this is the info i am lookin for!
    For the bagels I would probably use them before they are stale. Normally stale bread works best, but for the same reasons Eamon said, the bagels might perform better without being dried out first. Just cut em into 3/4" x 3/4" (approx) chunks.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #7
    Delbert Ealy's Avatar
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    I think bagels would be just fine. I normally use ciabatta and it can be pretty crusty.
    Go for it!
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  8. #8
    yeah i am gonna try the bagels....they will be like a day old...not even...i put them in the freezer....i am gonna defrost em at the end of next week and try it out....i'll report back with how it goes...thanks guys......ryan
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    viva la revolucion !

  9. #9

    ecchef's Avatar
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    I'd try a test batch on the bagels first. They have a very chewy texture that might not go away in the final product.
    I tried doing a savory b/p using some sourdough loaves...it was moist but man, it was like eating cork!
    Just about anything from the bakeshop will work in b/p. I had a baker that used to use left over pound cake & sticky buns. That was the sh!t.
    Good luck with that, Ryan. Post some pics!
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  10. #10
    Engorged Member
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    Toasted kings Hawaiian bread. It's the shiznit.

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