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Pin It Bread Puddingis an old fashioned dessert that had its humble beginnings in 13th century England. Itwas first known as a "poor man's pudding" as it was made from stale leftover bread that was simply moistened in water, to which alittle sugar, spices and other ingredientswere added. Fast forward to today and you will find that we still make our bread puddings with bread but the breads we use are often made especially for this dessert. The types are wide ranging; from brioche, challah, croissant, and panettone, to French,Italian and sometimes even raisin bread or scones. And unlike bread puddings of the past, we now moisten the bread in a rich mixture (really a custard) of cream, eggs, sugar, butter, vanilla extract, and spices. It is no longer a poor man's pudding. It is now a rich, creamy, decadent dessert that has made its way onto the dessert menus of many fine restaurants. To make a Bread Pudding the bread is first cut into bit sized cubes and the choice of whether to remove the bread crusts is yours. The cubes of bread are then placed in a 9 x 13 inch (23 x 33 cm) baking pan. Then we need to make the custard which is then poured over the bread cubes.You can add chopped nuts, pieces of chocolate, lemon or orange zest, a little alcohol, candied, dried or even fresh fruits to the pudding for more flavor and texture. The one thing to take note of, though, is that this pudding is baked in a water bath.A water bath startswith a largeshallow pan (usually a roasting pan of some sort) that is big enough to hold asmaller pan that is filled with a delicate food. It is best to place a clean dish towel on thebottom of the large roasting pan to prevent the dish from moving about during baking.Once you have placed the smaller dish inside the large roasting pan, hot water is poured into the larger pan until it reaches about halfwayup the outside of the smaller dish containing the food. This is thenplaced in a slow oven. We do this because a water bath prevents delicatefoods, like this bread pudding, from burning, drying out, or curdling(when a milk or egg mixture separates into its liquid and solid components).Just make sure tooccasionally check the water level during the baking time, adding more hot wateras necessary. | |||||||||||||||||||||||||||||||
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