bread pudding

I have hade this and it had raisins in it and a pudding like on top

quote:

Originally posted by sofoz

If anyone can help me with this dish i would really love to know how to make it.when i hade this and it was made with had raisins in it and a pudding like on top

The way we make it is:

Whisk together:
6 eggs
3 cups milk
1 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon and/or nutmeg if desired
as many raisins as wanted

add enough chopped up bread to it to soak up most of the juice...but to still have it runny
Let it sit for at least 1/2 hour.

Bake in oven until desired consistency
or
Cook in microwave.

there are so many variation on a theme for this popular dessert.my freind just made his bread pudding using "crispy cream" glazed doughnuts in his.there is a local resturant here in chicago that uses orange flavored brioche for their version.

I like it with a lemon sauce made with lemon juice, sugar cornstarch.

I always had it with "hard sauce." It was bourbon-based. Does anyone know how to make such a sauce?

Hard Sauce
1 cup. butter
1/2 tsp salt
1 cup sugar
2 cups confectioners sugar
1/4 cup brandy or other liquor

Cream the butter and salt, and sugars, add the flavor, beat till mixed in.
Put in a bowl or decorative mold and chill to harden.

That is, I'm told, my Grandmother's recipe - we always had it with the Xmas plum pudding. I tried it a couple of years ago with a store bought plum pudding and it was, indeed just like I remembered as a child (that is, the sauce, not the pudding)- but my adult palate was totally turned off by the richness and sweetness of the sauce that overwhelmed the pudding.

I was brought up on a bread pudding that bears little resemblence to what you have described above. It was chunks of bread, soaked in butter, sugar cinnamon and maybe some other spices; chunks of apples and raisins mixed in and lemon juice (I think) and , I guess, some apple juice or cider for moisture, and the whole think baked in the oven till brown on top. If I remember it was always served with ice cream or whipped cream.

Since then i've discovered, in Southern restaurants, the custardy dish you describe, and its a Hell of a lot better than Grandma's.

Cheers, John

There is a Hispanic version of this dessert that is somewhat savory and sweet. Do a search for "Capriotata".
The difference from American or British bread pudding is the addition of cheddar cheese, Piloncio, an unrefined sugar, usually in a cone shape available at Mexican markets, and a splash of Presidente brandy. Piloncio is fantastic in coffee.

And you can make another kind of "hard sauce" by combining a cup of sugar, a stick of butter, and 1/2 cup of light cream, simmer it until the sugar melts, let it cool, and put two tablespoons of bourbon in it. Also good with a fresh apple cake. Yum!

Joe Kahn of The NO School of Cooking made one that was great AND off the wall. Take Oreo cookies and separate the filling from the cookie. Layer it just like the cookie after making the bread pudding out of the cookies. It is to die for and a huge surprise ot your guesta