Tag Archives: pudding

A Request for Bread Pudding

I got a special request for bread pudding the other day. Though I could have mixed in fun things like coconut, apple, rum or pumpkin and made an extra caramel, bourbon or hot custard sauce to serve, I decided to keep things simple. It’s interesting—whenever people ask me to make something, I think about who s/he is as a person in life and then try to translate this into the dish. In the case of this bread pudding, nostalgia was key. So as I listened to reminiscences about the version a beloved grandmother used to make, I knew that classic, warm and with raisins was the way to go.

The recipe is from Allrecipes. There are exactly eight ingredients, all of which you probably already have in your kitchen. You mix it all together, bake and what you get is soft eggy-bread in a sweet, heartwarming custard. It may be simple, but sometimes simple really is best.

Enjoy.

Bread Pudding (slightly adapted from Allrecipes)

printable recipe

INGREDIENTS

6 slices day-old bread (I used half a day-old batard)

2 tablespoons butter, melted

1/2 cup raisins (optional)

4 eggs, beaten

2 cups milk

3/4 cup white sugar

1 teaspoon ground cinnamon, plus extra for sprinkling

1 teaspoon vanilla extract, plus extra for sprinkling

METHOD

  1. Preheat oven to 350 F / 175 C.
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Sprinkle a little cinnamon and sugar over the top.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.


Flan Napolitano de Queso (Caramel Cheesecake Flan)

I’m loving all things flan, pudding and custard lately. Originally I had planned on making an egggnog flan for our Christmas dinner, but then I found this recipe for a caramel cream cheese flan on Morsel & Musings and just had to make it.

Flan-making is pretty standard: prepare caramel, mix liquids, steam-bake and chill for a few hours/overnight. Variation comes in the form of all the different milks, creams and extracts you put in. For Thanksgiving, I used coconut milk, condensed milk and coconut flakes, which yielded a smooth, lighter pudding. This time I used cream cheese, condensed milk and evaporated milk, which resulted in a denser, creamier and tangier flan. Other possible variations could be to use eggnog, pumpkin, soft cheeses, (mascarpone or ricotta perhaps), yogurt or quark, chocolate, or different extracts (vanilla bean, almond, hazelnut, rosewater, pistachio, etc.)

Rich, decadent and silky smooth is how I would describe this flan.

And it tastes just as good as it looks!

Enjoy!

Flan Napolitano de Queso (Caramel Cheesecake Flan)

recipe slightly adapted from Morsel & Musings

printable recipe

INGREDIENTS

6 eggs

1 can evaporated milk

1 can sweetened condensed milk

250ml (1 cup) milk

250g cream cheese

1 teaspoon vanilla essence

3/4 cup sugar

METHOD

  1. Preheat oven to 355 F/180 C.
  2. Carefully melt the sugar in a saucepan and allow to brown gently to form a caramel. Pour into a cake tin or flan mold. (I used a 8″ x 8″ x 1-1/2″ square pan).
  3. Mix all of the other ingredients together in a blender.
  4. Add the blended ingredients into the tin on top of the caramel, then cover tightly with aluminum foil. (Oops, forgot to do this. Luckily no harm done.)
  5. Place inside a bain-marie in the oven for approximately 50 minutes or when an inserted knife or skewer comes out clean.
  6. Leave to set in the refrigerator for at least 2 hours or overnight.
  7. When cooled, turn upside down and serve.

Flan de Coco (Coconut Flan)

Christmas is only 9 days away and I’m still posting about Thanksgiving! So, no time for witty anecdotes–just a recipe for this unbelievable coconut flan, my new favorite dessert. Flan is so versatile! I’m making an eggnog version for Christmas!

By the way, for the perfect caramel, I referred to David Lebovitz’ post “Making the Perfect Caramel” found here.

Enjoy!

Flan de Coco (adapted from Laylita’s Recipes)

printable recipe

INGREDIENTS

1 cup sugar

6 eggs

1 can of coconut milk

1 cup grated coconut (I used dried unsweetened, but perhaps fresh would have been better)

3/4 cup sugar

1 can of evaporated milk

3 tbsp corn starch

Pinch of salt

METHOD

  1. Start with an even layer of sugar in a saucepan over medium high heat to make caramel. Bring to a boil, dragging the sugar at the edges inward as it browns. Cook until the caramel starts to turn a light brown honey color, but be careful as it can burn very quickly.
  2. Pour caramel into ramekins or flan mold and distribute evenly. (I used a square 8 x 8 x 1.5 inch baking pan.)
  3. Pre-heat oven to 350 F. Place water in a large baking pan, the water should fill up to no more than 1/2 of the height of the ramekins or baking pan.
  4. Using an electric mixer, mix eggs, coconut milk, grated coconut, sugar, evaporated milk, corn starch and pinch of salt together until all the ingredients are well blended.
  5. Add the flan mixture to ramekins or baking pan.
  6. Place the ramekins or baking pan into the prepared pan with water and bake for 40-50 minutes. Allow to cool completely, remove from the molds or baking pan and serve. (I refrigerated mine overnight, so that the caramel could completely liquify and become nice and syrupy!)

For the Love of Carbs Bread Pudding

What a simple yet completely brilliant idea bread pudding is. How often do I bake bread? Weekly. And how often do I end up with stale leftovers which I have to throw away? Um…always. (-_-“) Oh, for the love of carbs…

This is another dessert I had never tried until now. Probably because in my head when I think “bread pudding” I think of a tuna sandwich (my favorite), but in pudding form. Kinda gross to imagine it, actually. Also, when I see it on a menu, there always seems to be something better…like tiramisu (oh…) or cheesecake (oooooh…) to eat. Since trying it, however, I’ve decided I’ve been quite unfair to this homely, little dessert. It’s sweet, carby, warm and comforting—perfect snuggle-on-the-sofa-in-your-snuggy dessert, that’s what it is. (Does this snuggy reference mean I have to get one now? :P)

I can’t say I’d choose bread pudding over a big, fat slice of creamy NY cheesecake. Still, I’m glad to have it on my dessert radar. Oh, and now that I’m no longer afraid of bread pudding, I can’t wait to experiment with both sweet and savory versions…oooooh, like a savory tuna version, i.e. breakfast strata or tuna noodle bread casserole, sounds reallly tasty! (^_^)

Enjoy!

Whole Wheat Bread Pudding (adapted from a recipe from A Homemaker’s Habitat)

Makes one 8-inch springform cake tin

INGREDIENTS

1/2 loaf whole wheat bread (mine had cranberries and sunflower seeds in it), preferably stale

1 cup milk (I used non-fat)

1 cup heavy cream

1/4 cup (2 oz) unsalted butter, melted and cooled

1 1/2 eggs, beaten lightly (I used 1 jumbo, and I’m sure 2 large would’ve been fine too)

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground nutmeg

3/4 cup brown sugar, packed firmly

METHOD

  1. In a medium-sized mixing bowl, tear the bread up into bite-sized pieces. Set aside.
  2. In another medium-sized mixing bowl, whisk together milk, cream, butter and eggs, followed by the cinnamon, ground nutmeg and brown sugar until combined.
  3. Stir the custard mixture into the bowl with the bread until thoroughly combined. Cover and refrigerate for 30 minutes.
  4. Pre-heat the oven to 350 F, with the baking rack in the center.
  5. Into a greased 8-inch springform cake tin or small cake pan, pour the bread-custard mixture. Bake 1 hour, or until golden and puffy on top. (According to the original recipe, the pudding should “wiggle slightly” when shaken.)
  6. Allow to cool for 5 or so minutes before slicing/serving. You can also serve it at room temperature or cold with a fruit sauce, custard (yum…), ice cream or whipped cream.