Tuesday, June 24, 2008

Maple Bread Pudding

This is a tried and true recipe that has been in my family for so long that nobody really knows who first started making it.

These are the ingredients, it's a very simple set. It's simple enough and flexible enough that you can play around with the balance of spice and sweet, egg and milk, bread and pudding with pretty good success.


4 cups very stale bread, cut into cubes (for this time I'm using a mixture of old cornbread and dinner rolls. *hint* cut the bread into cubes before it goes stale)
6 eggs, beaten
4 cups milk
1 cup maple syrup (real stuff, from a goddamned tree, pretend syrup will not have a good consistency)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt (kosher or sea salt, not iodized)
touch of almond extract

Butter or use cooking spray on a ceramic or glass baking pan.

Scald the milk on top of the stove.

Put the stale bread cubes into the pan.

Beat the eggs until they are lemon yellow. Add in the dry spices while the mixer is at stir.

Before you measure the syrup spray the inside of the measuring cup with cooking spray. This will reduce the amount of leavings in your measure.

Temper the scalded milk into the egg mixture a little at a time to avoid scrambling your custard.

Pour the custard over the bread crumbs and pat down smooth. Be sure to allow the crumbs 10 to 15 minutes to soak up the custard.

I like to spread a bit more ground nutmeg over the top right before

It goes into the 350° oven for 45 minutes.

Until it looks like that.

Serve warm, with ice cream, whipped cream, or hard sauce.



Blogger pissed off patricia said...

There you go speaking the foreign language of cooking. I just like the eating part. So dish up some of that yummy looking stuff and pass it to me, please.

6:23 AM  
Blogger Unknown said...

This sounds wonderful. I'm going to save the recipe until the heat wave breaks and I feel like turning the oven on again. Right now I am using the crock pot a lot and we are actually buying precooked food now and then just so we don't have to heat up the house with cooking. We have only had about four days that were under 100 degrees since mid May and there is no let up in sight.

8:58 AM  
Anonymous Anonymous said...

I've not made bread pudding, but I love to eat it. This looks like the recipe to try!

Thanks! It looks delicious.

9:48 AM  
Anonymous Anonymous said...

Minstrel Boy, have you ever had chocolate bread pudding?

Try it sometime if you haven't..... :-)

10:11 AM  
Blogger The Minstrel Boy said...

i've livened this recipe up by tossing in the trimmings from the truffles (which are in bags in my pantry) for the last few minutes of baking. mmmmmmmmmmm.

yes, chocolate bread pudding is a wonderful variation, as is adding dried fruit, or topping with fresh berries before serving.

10:15 AM  
Blogger The Minstrel Boy said...

7th sis:

i've had great success with this in a dutch oven, outdoors, over coals using hard tack and left over biscuits.

if you don't want to heat up the oven, a few dozen chunks of charcoal, saving about six for the lid, in a shallow hole outside, will do this up nicely. start checking your baking at about 20 minutes. in the dutchie there is a beautiful carmelization thing that happens with the syrup. it's epic.

after all, why should a camping trip be like pretending you're homeless?

11:19 AM  
Blogger Angry Ballerina said...

I'm gonna give this one a try...and see if I can't get the bf and the room mate to eat it.

After I tag you.

11:54 AM  
Blogger BadTux said...

My grandmother baked biscuits every morning for breakfast. These weren't the fluffy things in a can, these were some stout biscuits made from scratch with flour, egg, and baking powder, eaten with runny eggs and bacon and used later in the day to sop up potlicker from whatever dinner was (turnip greens, black eye peas, whatever). The leftovers from a few days of biscuit-making went to make "biscuit pudding", which was pretty much this recipe, except using regular sugar syrup rather than maple syrup (maple syrup wasn't widely available in Louisiana when she was growing up, cane sugar and cane syrup were but cane syrup had too much a molasses taste for "biscuit pudding"). She didn't cube anything, she just crumbled it up. The biscuits were stout enough that they didn't turn to crumbles even several days old, they turned into *chunks*. Perfect for "biscuit pudding". She also would add home-made fruit preserves and the associated sugar syrup sometimes in place of the sugar when it was time to eat the old so new could be canned in the jars. Peach preserves and bread pudding... almost a peach cobbler, yum!

Odd, how a pudding brings back the fact that I will never talk to her again.

- Badtux the Mortal Penguin

12:52 PM  
Blogger Unknown said...

This would require my being outdoors in 100+ degree heat as well as some how digging a hole in mostly rock. I think I'll just wait for cooler weather.

6:40 PM  
Blogger Lisa said...

Thanks for the hint on spraying the measuring cup first. (I'm afraid I'm still focussed on the concept of "truffle trimmings," and how you can actually collect them. . .)

7:32 PM  
Blogger pissed off patricia said...

Reading badtux's comment actually made my mouth water. We must have had nearly the same grandmother. Nothing like waking to the aroma of home made biscuits baking.

6:19 AM  
Anonymous Anonymous said...

This sounds yummy and thanks for the tip about spraying the measuring cup. That will come in handy, also, when I make molasses raisin cookies. Did you ever try that recipe, by the way?

6:45 AM  
Blogger Sherry Pasquarello said...

oh god, truffle trimmings!

1:41 PM  
Anonymous Anonymous said...

I agree with PoP, but I will add that it is even better to be the one doing the baking that wakes up folk,now that is an act of love.

10:05 AM  
Anonymous Anonymous said...

Good Job! :)

3:11 AM  
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11:16 PM  
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9:54 AM  

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