Bread pudding: Difference between revisions

Bread pudding
Type	Pudding
Main ingredients	Usually stale bread; combination of milk, eggs, suet, sugar or syrup, dried fruit, and spices
	Cookbook: Bread pudding; Media: Bread pudding;

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Revision as of 20:11, 7 October 2014

Austin Leslie's Creole bread pudding with vanilla whiskey sauce, from the late Pampy's Restaurant in New Orleans, Louisiana

Bread pudding served at QUARTER/quarter restaurant in Harmony, Minnesota

Bread pudding is a bread-based dessert popular in many countries' cuisines, including and not limited to Argentina, Colombia, Belgium, Canada, Cuba, France, Germany, Ireland, Malta, Mexico, the Netherlands, Slovakia, the Philippines, Puerto Rico, India (Double ka Meetha) and the United Kingdom, as well as the Creole people of Louisiana and others in the southern United States. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín" in Spanish; also in Spanish another name is "migas" (crumbs).^{[citation needed]} In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada.^[1]^[2]

There is no fixed recipe, but it is usually made using stale (usually left-over) bread, and some combination of ingredients like milk, egg, suet, sugar or syrup, dried fruit, and spices such as cinnamon, nutmeg, mace or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

It may be served with a sweet sawwwce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten warm in squares or slices. Sometimes bread pudding is served warm topped with or alongside a dollop of whipped cream or a scoop of vanilla ice cream. In Canada it is often made with maple syrup.^[3] In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, bread pudding is usually served with vanilla cream dressing. In Mecklenburg-Vorpommern, Germany, black bread is used to make "black bread pudding" (Schwarzbrotpudding). In Hungary it is called 'Máglyarakás' which is baked with whipped egg whites on top of it. In Puerto Rico, bread pudding is soaked over night in coconut milk and served with a guava rum sauce. Also known in Belgium, especially in Brussels (baked with brown sugar, cinnamon, old bread, and raisins or apple).

References

^ Randelman, Mary Urrutia; Joan Schwartz (1992). Memories of a Cuban Kitchen: More than 200 Classic Recipes. New York: Macmillan. pp. 290–201. ISBN 0-02-860998-0.^{[page verification needed]}
^ Villapol, Nitza; Martha Martínez (1956). Cocina al minuto. La Habana, Cuba: Roger A. Queralt – Artes Gráficas. p. 254.
^ http://www.theglobeandmail.com/life/food-and-wine/recipes/maple-bread-pudding/article649820/

[1] Randelman, Mary Urrutia; Joan Schwartz (1992). Memories of a Cuban Kitchen: More than 200 Classic Recipes. New York: Macmillan. pp. 290–201. ISBN 0-02-860998-0.^{[page verification needed]}

[2] Villapol, Nitza; Martha Martínez (1956). Cocina al minuto. La Habana, Cuba: Roger A. Queralt – Artes Gráficas. p. 254.

[3] ttp://www.theglobeandmail.com/life/food-and-wine/recipes/maple-bread-pudding/article649820/

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 There is no fixed recipe, but it is usually made using [[staling|stale]] (usually left-over) [[bread]], and some combination of ingredients like [[milk]], [[egg (food)|egg]], [[suet]], [[sugar]] or [[syrup]], [[dried fruit]], and spices such as [[cinnamon]], [[nutmeg]], [[mace (spice)|mace]] or [[vanilla]]. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
-It may be served with a sweet sauce of some sort, such as [[whiskey]] sauce, [[rum]] sauce, or [[caramel]] sauce, but is typically sprinkled with sugar and eaten warm in squares or slices. Sometimes bread pudding is served warm topped with or alongside a dollop of [[whipped cream]] or a scoop of [[vanilla ice cream]]. In [[Canada]] it is often made with [[maple syrup]].<ref>http://www.theglobeandmail.com/life/food-and-wine/recipes/maple-bread-pudding/article649820/</ref> In [[Malaysia]], bread pudding is eaten with [[custard]] sauce. In [[Hong Kong]], bread pudding is usually served with vanilla cream dressing. In [[Mecklenburg-Vorpommern]], [[Germany]], black bread is used to make "black bread pudding" (''Schwarzbrotpudding''). In Hungary it is called 'Máglyarakás' which is baked with whipped egg whites on top of it. In Puerto Rico, bread pudding is soaked over night in coconut milk and served with a [[guava]] rum sauce. Also known in Belgium, especially in Brussels (baked with brown sugar, cinnamon, old bread, and raisins or apple).
+It may be served with a sweet sawwwce of some sort, such as [[whiskey]] sauce, [[rum]] sauce, or [[caramel]] sauce, but is typically sprinkled with sugar and eaten warm in squares or slices. Sometimes bread pudding is served warm topped with or alongside a dollop of [[whipped cream]] or a scoop of [[vanilla ice cream]]. In [[Canada]] it is often made with [[maple syrup]].<ref>http://www.theglobeandmail.com/life/food-and-wine/recipes/maple-bread-pudding/article649820/</ref> In [[Malaysia]], bread pudding is eaten with [[custard]] sauce. In [[Hong Kong]], bread pudding is usually served with vanilla cream dressing. In [[Mecklenburg-Vorpommern]], [[Germany]], black bread is used to make "black bread pudding" (''Schwarzbrotpudding''). In Hungary it is called 'Máglyarakás' which is baked with whipped egg whites on top of it. In Puerto Rico, bread pudding is soaked over night in coconut milk and served with a [[guava]] rum sauce. Also known in Belgium, especially in Brussels (baked with brown sugar, cinnamon, old bread, and raisins or apple).
 == See also ==

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
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