Bread pudding.....

Here in New Mexico I have seen bread pudding made with cheese in it. I was wondering what other interesting ingredients others have added to bread pudding (bread oudding being a sometimes forgotten treat...)

I'm from New Orleans, and just about every restaurant in town has a bread pudding, and all different.

The Palace Cafe is famous for their white chocolate bread pudding, then there's Commander's who make a bread pudding souffle, which has a meringue with it. Tujague's has a banana bread pudding with caramel sauce (In the Fall, they substitute a cranberry sauce) I would say the most unusual I've had was a pina colada bread pudding (pineapple and coconut, probably a little rum baked in it, or used in the sauce over it)The bread pudding recipe from the Bon Ton that Elise listed in her Mardi Gras epic on the Misc. board, is very popular with the locals.

I made a tomato bread pudding with cheese in it. I wanted something different to serve with grilled pork chops and it fit the bill.

These sound yummy. I never thought of bread pudding with vegetables; sound like sort of a casserole. Chocolate chips sound good, too (though not with vegetables....) Like I said, it seems I never hear much about bread pudding, but there are so many possibilities.....

I love bread pudding!
my grandma makes it with a delicious whisky sauce
but i've also had a north african bread pudding with raisins and walnuts that was quite tasty.

I had great bread pudding at the New Orleans zoo. What an eating town it was! And I hope it will be again soon.

I make my bread pudding with raisins soaked in bourbon, topped with a warm Maker's Mark sauce. It's pretty decent!!

Any thoughts on the best kind of bread for bread pudding? I like stale french; for me, regular sandwich bread gets too mushy, resulting in a pudding that is too dense.

Haven't eaten it, but heard of bread pudding being made with Krispy Kreme glazed donuts, which I think would be wonderful.

I like "stuff" in bread pudding, something to give it texture, like nuts, raisins, and/or pineapple. I went to a party where about 1-2 tbs of roasted chopped pecans were spread on individual serving dishes and the bread pudding served over them, instead of having them baked in the pudding, and I think I'd try that.

We never thought of it as a kind of bread pudding, but my Mother-in-law's shrimp dish would fit the category, It's bread in a savory custard and shrimp with the predominant flavor being mustard. Haven't made it in a long time, but I think I could find the recipe if anyone is interested.

Cheers, John

quote:

Originally posted by GordonW

Any thoughts on the best kind of bread for bread pudding? I like stale french; for me, regular sandwich bread gets too mushy, resulting in a pudding that is too dense.

Originally posted by apronstrings

Originally posted by GordonW

Any thoughts on the best kind of bread for bread pudding? I like stale french; for me, regular sandwich bread gets too mushy, resulting in a pudding that is too dense.

I have had a lot of success with croissants, cut into 1 1/2 inch pieces and left out overnight to dry. If you can't find them readily, COSTCO bakes their own, and they are wonderful. Also, people swear by King's Hawaiian Bread ( not their sliced bread) for their bread puddings.

Warmed, made with white bread and lots of heavy cream,eggs, butter,sugar,nutmeg, coconut,vanilla, raisins, pinch cinnamon and a fresh tart and sweet lemon sauce poured on top. Its great cold too.

I make a white chocolate bread pudding with shaved white chocolate and I use challah bread (nice and eggy!) I also make a caramel sauce to go on top. It comes with your very own EMT! Very tasty.

Ok Lee, how do you make a Makers Mark sauce? Please....

The Horseshoe Casino in Bosier City, La. makes a great bread pudding and I am sure it has bourbon in it.
Joe

Best bread pudding I have had is made with a mixture of brioche and portuguese sweet bread. Topped with a tequila chocolate sauce...mmmm

Pecans. Adds great contrast of texture and they are just darn good.

quote:

Originally posted by NYNM

Here in New Mexico I have seen bread pudding made with cheese in it. I was wondering what other interesting ingredients others have added to bread pudding (bread oudding being a sometimes forgotten treat...)

I worked at a bakery that used their leftover danish as a base for the pudding. It was unique in that it had different flavors from the raisin snails, fruit flavors and especially the cheese danish. As for the custard base, she added so much that it seemed to float with the base holding the breading above it. Think bread custard.
Whenever you go past the day old bread section of the supermarket, and see yesterdays danish, think about trying this.

An Italian kitchen where I worked had a dish called Ribolitta. This is a traditional dish that uses leftover bread with cabbage, beans and other items. I have looked up the recipe and there are variations with it made more as a soup. The version we made was so thick that it needed to be cut, topped with grated cheese and olive oil and baked. It was closer to a stuffing and one of these days I am going to make it for Thanksgiving. The problem is that when I offer to make it for the family get-togethers, there is already way too much stuffing. So I make the Turducken....

===The Palace Cafe is famous for their white chocolate bread pudding,====

Been there, worked there.... Great food, but I always thought that the wooden chef out front made it look like a tourist spot and not a member of the Brennan family of restaurants.

mark

I would
also add some vanilla or some bourbon.