Tag Archives: Bread Pudding

Countdown to Kick-off

There’s still enough time to plan for your Superbowl Party. To get your FREE Super Bowl Party Planner including stress-free party planning “worksheets” plus a dozen Cajun Superbowl recipes, send me an email: steve@athomebysteveposes.com. Please type FREE Super Bowl Party Planner as the subject line.

Recipes include: Hurricane Cocktail, Asparagus with Tangy Yogurt Dip, Spicy U-Peel Shrimp Boil with Remoulade, Cajun Barbecue Chicken Wings, Artichoke Fritters with Roasted Garlic Aioli, Jambalaya, Chopped Muffaletta Salad, Don’s Bourbon Pecan Bread Pudding, Citrus Fruit with Lemon-Cardamom Honey & Pistachio Praline and Lenni’s Thin & Crisp Chocolate Chip Cookies.

Bread Puddings

I love bread puddings. They are easy, do ahead, versatile and guaranteed crowd pleasers — especially if served warm. In fact they are so easy they are included in At Home’s chapter of Desserts for Non-Bakers. So easy…even a cook can make it.  At Home includes recipes for White Chocolate Bread Pudding and Bread Pudding with Roasted Bananas & Caramel Sauce. At Home’s Cajun Superbowl Recipe Collection include an alcohol-laced recipe right up Bourbon Street.

Don’s Bourbon Pecan Bread Pudding

You can read about Don in At Home. When we catered the first Jambalaya Jam for 65,000 “guests” to open Philadelphia’s Great Plaza, we named our bread pudding for Don. Don’s legacy continues here. Serve warm and consider adding some vanilla ice cream on the side.

In order to make 1” cubes, buy your bread unsliced – from a good bakery. For my test I bought a hardy large loaf of wonderful Metropolitan Bakery sandwich bread. You could use a country loaf or baguette. Just make sure the bread has a neutral character. If you can only get sliced bread, make sure it is a high quality – at a minimum, challah-style or Pepperidge Farm. Just cut into smaller cubes.

Do Ahead You can make the bread/custard mix up to two days in advance and bake just before serving or fully bake up to three days in advance and reheat in 300 degree oven for 20-30 minutes.

1 1/2 cup pecans, whole or pieces
3 quarts 1-inch cubed good quality bread
2 tablespoons butter, softened, to grease the baking dish
8 eggs
1 1/2 cup sugar
3 cups heavy cream
1 teaspoon vanilla extract
1/4 teaspoon table salt
1/2 cup Bourbon

1 Let cubed bread sit overnight to dry or place on baking sheet in 300 degree oven until dry but not brown. This could take 30-45 minutes, depending on moisture of bread.
2 Preheat oven to 325 degrees. Place pecans on cookie sheet. Bake for 15-20 minutes until toasted. Remove and allow to cool.
3 Adjust an oven rack to the upper-middle shelf.
4 Generously butter a 2 1/2-quart baking dish. I used a 9” x 12” Pyrex dish.
5 In a large bowl, whisk eggs and sugar until evenly combined. Gradually whisk in heavy cream, vanilla, bourbon and salt. Add bread and mix well allowing bread to fully soften and absorb custard. This could take 3/4 to 1 hour. Add 3/4 cup pecans to bread mixture.
6 Pour mixture into the baking dish, pressing bread down. Spread remaining pecans over top. Bake for about 60-75 minutes until pudding set and top is lightly browned. The center of the bread pudding will puff up slightly and feel firm to the touch when it’s done. You can test it by dipping a small spoon into the center and extracting a sample. If it’s liquidy, continue baking a bit more.

Yield Serves 8-12

Thank you for visiting.

Steve
Your Home Entertaining Coach

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Don’s Bourbon Pecan Bread Pudding Recipe

Don’s Bourbon Pecan Bread Pudding

You can read about Don in At Home. When we catered the first Jambalaya Jam for 65,000 “guests” to open Philadelphia’s Great Plaza, we named our bread pudding for Don. Don’s legacy continues here. Serve warm and consider adding some vanilla ice cream on the side.

In order to make 1” cubes, buy your bread unsliced – from a good bakery. For my test I bought a hardy large loaf of wonderful Metropolitan Bakery sandwich bread. You could use a country loaf or baguette. Just make sure the bread has a neutral character. If you can only get sliced bread, make sure it is a high quality – at a minimum, challah-style or Pepperidge Farm. Just cut into smaller cubes.

Do Ahead You can make the bread/custard mix up to two days in advance and bake just before serving or fully bake up to three days in advance and reheat in 300 degree oven for 20-30 minutes.

1 1/2 cup pecans, whole or pieces
3 quarts 1-inch cubed good quality bread
2 tablespoons butter, softened, to grease the baking dish
8 eggs
1 1/2 cup sugar
3 cups heavy cream
1 teaspoon vanilla extract
1/4 teaspoon table salt
1/2 cup Bourbon

1 Let cubed bread sit overnight to dry or place on baking sheet in 300 degree oven until dry but not brown. This could take 30-45 minutes, depending on moisture of bread.
2 Preheat oven to 325 degrees. Place pecans on cookie sheet. Bake for 15-20 minutes until toasted. Remove and allow to cool.
3 Adjust an oven rack to the upper-middle shelf.
4 Generously butter a 2 1/2-quart baking dish. I used a 9” x 12” Pyrex dish.
5 In a large bowl, whisk eggs and sugar until evenly combined. Gradually whisk in heavy cream, vanilla, bourbon and salt. Add bread and mix well allowing bread to fully soften and absorb custard. This could take 3/4 to 1 hour. Add 3/4 cup pecans to bread mixture.
6 Pour mixture into the baking dish, pressing bread down. Spread remaining pecans over top. Bake for about 60-75 minutes until pudding set and top is lightly browned. The center of the bread pudding will puff up slightly and feel firm to the touch when it’s done. You can test it by dipping a small spoon into the center and extracting a sample. If it’s liquidy, continue baking a bit more.

Yield Serves 8-12

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Sweet Endings: Chapter 18 – Desserts for Non-Bakers

Tomorrow, two big trucks will pull up to a loading dock in Versailles, Kentucky and load cases of gloriously printed books. I suspect no one will be there to see them off, but in my minds eye I will be there. And some time tomorrow a Fed Ex truck will pull away with two overnight packages — one for Maria and one for me. On Saturday morning before 10:30 — at least that’s the Fed Ex promise, those packages will arrive. In each package will be one hardcover and one soft cover edition of At Home by Steve Poses: Caterer’s Guide to Cooking & Entertaining. And so, the book is arrives.

Screen shot 2009-09-24 at 10.07.54 PM

One of Pascal’s many portraits of me.

Section 7 — the final Section — is appropriately titled Sweet Endings. This section is divided into two chapters. Chapter 18 is Desserts for Non-Bakers. Desserts for Non-Bakers does not mean that none of these recipes spend time in the oven. Today’s preview of White Chocolate Bread Pudding is an example of a baked dessert that me, as a non-baker, would tackle. Of Chapter 18’s twenty-seven recipes, five spend time in the oven, but do not require the meticulous measuring and patience of “real” baked desserts. Among the desserts is a Chocolate Risotto with Mangoes & Raspberries — a sort of warm rice pudding on steroids.  There are lots of wonderful ices creams and sorbets and fruit-based desserts that would provide a delicious sweet ending for any meal.

We have served this White Chocolate Bread Pudding at many a Frog Commissary Catering event and never fails to get oohs and ahas.

White Chocolate Bread Pudding
This lavish dessert will please even the white chocolate doubters amongst your guests. Use bread that’s a day old and leave the crust on for best results. Sliced and sugared fresh fruit, such as peaches, strawberries or raspberries would be a nice accompaniment for the bread pudding, when seasonal.

do ahead Pudding may be made four days ahead and kept in the refrigerator.
Bring to room temperature; reheat, uncovered, at 275° for 30 minutes.

6 cups 1⁄2-inch cubed challah bread
12 ounces chopped white chocolate
1⁄2 cup dried cherries, cranberries, apricots or raisins (optional)
2 cups heavy cream
6 eggs
1⁄4 cup sugar
1 cup milk
1 teaspoon vanilla extract
1⁄8 teaspoon table salt
bittersweet chocolate sauce (optional; see p. 420)

1 Arrange bread in a 9″ by 9″ baking dish or a deep pie dish (about 91⁄2 inches across). If using dried fruit, scatter it over the bread.
2 Make the custard: In a heavy saucepan, bring cream almost to a boil. Turn off the heat and stir in white chocolate. Cover pan and let mixture rest for 5-10 minutes, then whisk it smooth. In a large bowl, whisk together eggs and sugar. Then whisk in milk, vanilla and salt. Pour hot cream and chocolate into the egg mixture all at once, whisking constantly.
3 Arrange an oven rack to the upper-middle shelf and preheat oven to 275°.
4 Pour the warm mixture over bread. Pat bread down with an open palm so the cubes are all submerged. They pop right back up again, but they got dunked, which is the important part. Bake for 45-55 minutes. The center of the bread pudding will puff up and feel firm to the touch when it is done.
5 Serve warm. Garnish with lightly sweetened whipped cream, a smattering of fresh fruit and/or a drizzle of bittersweet chocolate sauce.

serves 6-8

Technique
Dressing Up
Store-Bought Desserts
Most any store-bought dessert benefits from some fresh whipped cream served on the side. Likewise, it’s the rare guest who would turn down an embellishing little scoop of ice cream. (You can pre-scoop your ice cream and store in the freezer to avoid the rush and hassle of scooping too-hard ice cream at the last minute.) Berries sprinkled with a bit of sugar render a syrupy yet simple sauce. If you are store-buying your desserts, consider getting several small versions to make a mini buffet or serve as a plated trio. Having said that, it’s better to serve something small and wonderful from a great bakery than several larger and inferior desserts. Individual cupcakes, removed from their wrappers and dressed up, make for a more personal dessert than slices of cake.

Less than two weeks left to buy the book — and companion website — and receive a signed, numbered first edition.

Note: I will be speaking all about At Home — book and companion website — at the Free Library on Thursday, October 15 beginning at 7:30 PM. Hope to see you there.

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White Chocolate Bread Pudding Recipe

This lavish dessert will please even the white chocolate doubters amongst your guests. Use bread that’s a day old and leave the crust on for best results. Sliced and sugared fresh fruit, such as peaches, strawberries or raspberries would be a nice accompaniment for the bread pudding, when seasonal.

do ahead Pudding may be made four days ahead and kept in the refrigerator.
Bring to room temperature; reheat, uncovered, at 275° for 30 minutes.

6 cups 1⁄2-inch cubed challah bread
12 ounces chopped white chocolate
1⁄2 cup dried cherries, cranberries, apricots or raisins (optional)
2 cups heavy cream
6 eggs
1⁄4 cup sugar
1 cup milk
1 teaspoon vanilla extract
1⁄8 teaspoon table salt
bittersweet chocolate sauce (optional; see p. 420)

1 Arrange bread in a 9″ by 9″ baking dish or a deep pie dish (about 91⁄2 inches across). If using dried fruit, scatter it over the bread.
2 Make the custard: In a heavy saucepan, bring cream almost to a boil. Turn off the heat and stir in white chocolate. Cover pan and let mixture rest for 5-10 minutes, then whisk it smooth. In a large bowl, whisk together eggs and sugar. Then whisk in milk, vanilla and salt. Pour hot cream and chocolate into the egg mixture all at once, whisking constantly.
3 Arrange an oven rack to the upper-middle shelf and preheat oven to 275°.
4 Pour the warm mixture over bread. Pat bread down with an open palm so the cubes are all submerged. They pop right back up again, but they got dunked, which is the important part. Bake for 45-55 minutes. The center of the bread pudding will puff up and feel firm to the touch when it is done.
5 Serve warm. Garnish with lightly sweetened whipped cream, a smattering of fresh fruit and/or a drizzle of bittersweet chocolate sauce.

serves 6-8

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