By The_Swedish_Chef on February 21, 2010
Photo by The_Swedish_Chef
Photo by The_Swedish_Chef
"It's said that "Necessity is the Mother of Invention," and that's how my version of bread pudding was created. I had never made one prior to having guests for dinner that requested a bread pudding for dessert. "No problem!", I thought, "How hard can it be to make?" I chose a classic Betty Crocker recipe, made it, served it, and couldn't eat more than a spoonful! My guests had no problem with it but for me, it was boring, mediocre and didn't hold my interest. Because my family refuses to eat raisins and I was so sorely disappointed in the original recipe, I spent a week with my cookbooks, pouring over them and taking notes from various recipes. I ultimately decided to treat each aspect of the bread pudding as a single unit: if I'd love to eat the custard, alone, than it was a winner. Same went for the bread: if it was such a great bread that I could eat it plain, then it had to be included. And since raisins were out, I decided to use mixed berries as a contrast against the custardy bread filling. And what came out of the oven was a winner! Because the pudding is so creamy and slightly sweet, the sharp tang of the berries just zipped right through the sweetness and burst onto your tongue, making you almost draw in your breath from the delicious contrast. Then, add the orange-flavoured whipped cream, which added another layer of distinct flavour to it, and it was a HIT...in our home! Is this the most economical bread pudding, using scraps of this and that? No. Is this the simplest of bread pudding recipes to create, dumping stale bread and milk together, toss in an egg or two, a handful of raisins and into the oven? No, again. But, this IS a bread pudding that will make you proud to serve it at your table. It's a bread pudding that treated each element with the respect that it deserved, creating a quality dessert. So, if you want a slightly more upscale version of a bread pudding that is sure to wow your family, please try my version, that will become our standard from now on. And yes!, the temperature is correct: it's 335 degrees; I split the difference between 325 for custard and 350 for cake. This way, the bread browns nicely but the custard doesn't overbake. Enjoy!"
Serving Size: 1 (1228 g)
Servings Per Recipe: 1
"I thought that I'd be the 1st one to write a review but someone beat me to it. LOL This is just the best bread pudding that my family and I have ever eaten! All of my sisters make their own type of this dish but I've always hated it because it was dry and had raisins in it and I hate raisins. But this is moist and dense, not too sweet, the berries in it are just the thing to make it different from everybody else's pudding. We made this and ate it all in 24 hours and now my husband is begging me for more which says alot about a recipe. I also appreciate the very detailed instructions because I don't bake a lot and didn't know all the things you wrote about. I'm so glad I was following your thread and found out about this dessert because now I can beat my sisters with this bread pudding."
"Oh goodness this is a lovely dessert! I was looking for something different for Oscar Nite and THIS IS IT! Wonderful recipe and I appreciate all the special instructions. This is going to my "Favorites cookbook" immediately! Thanks so much for sharing."