Bread Pudding Wins the Day

It's unfortunate that this dish is named 'bread' pudding.  The name turns off a lot of people.  But this recipe has changed some minds of our relatives and they have become believers.  It is so easy and one can hardly ruin this dish no matter what.  I like to use a loaf of brioche and an Italian panettone (cake), a light yeast cake containing sultans raisins and candied fruit, and since they are stingy with the raisins, I add more of my own and more dried fruit if the results are skimpy. Both brioche and panettone can be bought and panettone will  last in the cupboard for a LONG time.  I don't know what they've put in it, but I buy several after a holiday like Easter or Christmas and use them as needed, but not in their original state.  I've made brioche, but the easy way is to buy it.   I buy it at Giant Eagle or in this case, Beth brought it to me.  I will give you the recipe as I used it to serve a crowd, but you can certainly cut it back to normal size--you can't hurt it.  I make it the day before and I don't bake it until the day I am going to serve it--it soaks up all the liquid and makes a pudding/cake base.  I also want to give you a recipe which is a bit like this from The English kitchen, using lemon; but first the bread pudding.

Butter a pan or glass dish to serve your crowd.
tear up one loaf of brioche (or any egg bread) put it in the baking pan
on top break up the panettone and sprinkle that on the brioche
sprinkle as many raisins, nuts, dried fruit, candied fruit as you like in this mixture

Drizzle 4 tablespoons melted butter over the bread and cake--I used more, but it is up to you
in a bowl beat six eggs, 4 cups milk, 3/4-1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Pour this mixture over the bread and cake and press down so that the cake and bread are soaked with the liquid goodness.  You can break it right away, but I don't--leave it over night and bake it when you need to--around 40 minutes depending on your oven at 350. (You can cut this recipe in half, don't forget.)

I got this recipe from allrecipes.com (EllenMarie) I've made it more than once, so it is tried and true.

From the English Kitchen, Marie has a load of great pudding cake recipes like bread pudding.  I hope she does not mind my harping on how good her pictures and recipes are.  She is a down to earth cook and enjoys what she does.

*Apricot Bread Pudding*
Serves 6
Printable Recipe

A delicious bread pudding with the added surprise of sweet apricots that have been steeped in Lady Grey Tea.

8 ounces of stale brioche bread, crusts removed and
cut into cubes (a scant 4 cups)
1 Lady Grey Tea bag
250ml cup boiling water (1 cup)
3 ounces of dried apricots, cut into small bits (1/2 cup packed)
2 large free range eggs
1 large free range egg yolk
250ml whole milk (1 cup)
375ml double cream (1 1/2 cups)
150g caster sugar (3/4 cup)
1 tsp finely grated orange zest
1 tsp finely grated lemon zest
1 tsp vanilla extract

Put the tea bag and the apricots into a heat proof bowl. Add the boiling water and allow to steep for 10 minutes. At the end of that time, remove the tea bag and strain the apricots, discarding any liquid. Set aside.

Whisk the eggs, egg yolk and 2 ounces of the milk together in a bowl. Place the remaining milk into a saucepan along with the cream, sugar, lemon and orange zests and vanilla. Bring to the boil. Remove from the heat. Stir well to dissolve the sugar. Gradually pour this over the egg mixture, whisking constantly until completely combined. Strain this thru a wire mesh sieve into a bowl. Gently stir in the brioche cubes and the drained apricots. Cover and place in the
refrigerator for at least 2 hours or overnight.

The next day when you are ready to cook it, pre-heat the oven to 160*C/325*F/ gas mark 3.. Butter six ramekins well. Divide the pudding mixture evenly amongst them. Place on a baking tray and bake for 30 minutes, until golden brown and almost set. Serve warm with some creme anglaise or creme fraiche spooned on top. Delicious!

*Baked Coconut Custard*
Serves 6 to 8, makes one 9 or 10 inch pie
Printable Recipe

You might be tempted to think this is a pie, but there's no crust. It is a mouth wateringly creamy custard, baked in a pie pan with a golden crisp coconut top. Delicious. Slice in wedges to serve with a spoonful of softly whipped cream and perhaps some sliced fruit. This has to be one of the easiest desserts going!

500ml of milk (2 cups)
2.2 ounces plain flour (1/2 cup)
1 tsp baking powder
1/4 tsp salt
4 large free range eggs
8.5 ounces sugar (1 1/4 cups)
1 1/2 tsp vanilla extract
3 ounces sweetened flaked coconut (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 or 10 inch pie dish well. Set aside.

Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or into a blender. Blend together for 3 minutes. Add the coconut and blend for about 2 or 3 seconds longer. Pour this mixture into the buttered pie dish.

*Lemon Delicious*Serves 4 to 6 (depending on how greedy you are!)
Printable Recipe

Picture a deliciously light, baked lemon batter, with a tingly lemon curd at the bottom. Now smother it with pouring cream, or a dollop of creme fraiche . . .

2 1/2 ounces unsalted butter, room temperature
6 1/2 ounces caster sugar
2 tsp finely grated lemon zest
3 large eggs, separated
1 ounce self raising flour
6 ounces milk
4 TBS fresh lemon juice
icing sugar to dust
thick pouring cream, to serve (or creme fraiche)




Pre-heat the oven to 180*C/350*F. Lightly butter a 5 cup ovenproof ceramic dish. Set aside.

Using an electric whisk, beat the butter with the sugar and grated lemon zest together until light and creamy. Gradually beat in the egg yolks, beating well after each addition. Fold in the flour and the milk, alternately to make a smooth but runny batter. Stir in the lemon juice.

Clean your beaters really well and then beat the egg whites until stiff peaks form. With a large metal spoon, fold 1/3 of the egg whites into the batter. Gently fold in the remaining egg whites, being careful not to over mix.

Pour the batter into the prepared baking dish. Place in a large roasting tin. Pour enough hot water into the tin to come one third of the way up the sides of the baking dish. Bake in the heated oven for 55 minutes, or until the top of the pudding is golden, risen and firm to the touch. Remove from the oven and allow to stand for 5 minutes before serving.

Dust the top with icing sugar and serve spooned out into bowls with lashings of pouring cream or dollops of creme fraiche.