Bread pudding is one of those items I had only ever eaten at restaurants or catered events. Until recently, I had never attempted to actually bake a bread pudding. Often they are made with raisins (I’m not a fan) and seemed more complicated than I was willing to muster the energy for. Boy was I wrong.
Wow Everyone’s Taste Buds!
Bread pudding is actually relatively easy to construct, no more complicated than a cake without frosting. It’s also a great dish to personalize with tasty surprises that you prefer, in my case, BANANAS and CHOCOLATE. You can even modify your sauce with your favorite liquor.
Our Southern friends explained that the “real” way to make bread pudding is with baguettes. They were so right. And the trick for keeping it moist? Well, see below for yourself. Not sure what to do with that leftover day old baguette? An excellent option to bake in advance for a dinner party, believe us, this will WOW everyone’s taste buds! (The following recipe was submitted by Catherine Watson, and modified by The Sugar Mommas)
Ingredients
- 1 day old French baguette (about 15” long, torn into large pieces, approximately 2 by 2 inches)
- 4 cups milk, scalded (see Old School note below)
- 1 cup heavy whipping cream
- 4 large eggs (beaten)
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1 medium banana, sliced thin.
Directions
Preheat oven to 350°F.
Fill a 9 by 13-inch (or larger) baking pan with water about 1-inch deep and place in oven while heating. Butter a 2 quart casserole dish and set aside.
Place baguette pieces, milk and cream in a large bowl. Stir together and set aside to soak.
Place eggs, sugar, salt, vanilla, cinnamon, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until blended. Reduce speed to low and gradually add butter, beating until well mixed.
Pour egg mixture into bowl of bread/milk mixture and stir. Using a spatula or wooden spoon, fold in chocolate chips and bananas.
Pour into prepared baking dish. Set casserole dish into the water-filled baking pan, being careful not to burn yourself. Bake for one hour, or until bread begins to brown on the top.
Remove from oven and let cool for 15 minutes. Serve warm with Whisky Sauce.
Old School
To scald milk, place in a saucepan over medium heat. Stir occasionally until small bubbles form around the edges (just prior to boiling). Remove from heat.
Sass It Up
Feel free to substitute chocolate chips and bananas with your favorites, like raisins and apple slices.
Whiskey Sauce, Anyone?
3 egg yolks, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1 1/2 cups milk, 1 1/2 tablespoons cornstarch, 1/4 cup water, 3 tablespoons whiskey (or rum, bourbon or brandy, if preferred).
Serve Over Baguette Pudding
In a saucepan over medium-low heat, whisk egg yolks. Add sugar, vanilla, and milk and whisk well. Cook over medium heat until mixture comes to a boil. Blend cornstarch with water and then stir into hot mixture. Reduce heat to medium low and continue cooking until thickened, about 6 minutes. Remove from heat and stir in whiskey. Cool and serve over Baguette Pudding.
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