Bread Pudding — a Master Recipe
I make up bread puddings on the fly from the breads and other ingredients I have in the house. That’s possible because I have a kind of master recipe in my brain. The problem, of course, with recipes in my head is they sometimes disappear if I go a few months without making them. So, I’m writing this one down.
If you liked the recipes I posted the last three weeks, this Master Recipe will give you a basis for making up some of your own.
Bread puddings can be savory as well as sweet, although we often call them by different names. If you use chicken stock for the liquid, add sauteed onions and celery, and season with the Scarborough Fair herbs (parsley, sage, rosemary, and thyme), you have stuffing or dressing. If you use milk for the liquid, add a couple of extra eggs and a handful of grated cheese, you have a breakfast casserole.
Bread Pudding Master Recipe
10 slices bread
Herbs and spices
2 to 4 cups of liquid and soft ingredients
2 eggs
1. Cube the bread. Layer cubes in a bowl with sprinkled herbs and spices. If the bread is very fresh, allow the cubes to dry for an hour or so.
2. Stir together the liquid ingredients and the eggs. Pour over bread cubes, stirring until all cubes are moistened. Allow to sit in the refrigerator for an hour or so to let the bread cubes absorb the liquid.
3. Stir in any ingredients like nuts or dried fruits that shouldn’t absorb too much moisture.
4. Spoon the mixture into a baking pan or the bread machine bucket. Bake in the oven for 45 minutes to an hour (depending on the size and shape of the pan) or bake in the bread machine on the “bake only” setting for 1 hour and 10 minutes.
This is my post for Weekend Cooking. Check Beth Fish Reads today for more links to more culinary posts around the web.
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