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Bread Pudding


Diamond Post Medal for All Time! 1,246 Posts

Bread PuddingDon't throw out your stale bread. Turn it into this custardy dessert that is bread pudding. One of my favourite things to do is collect little pieces from different loaves of bread (French, Italian) to give it some real texture and flavour excitement. :)

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Total Time: 45 minutes

Yield: 4

Ingredients:

Bread Pudding
 

Steps:

  1. Mix eggs, sugars and milk until sugars dissolve.
  2. Bread Pudding
     
    Bread Pudding
     
  3. Butter the inside of a 6 inch baking dish and put in the bread pieces. Pour egg mixture on bread.
  4. Bread Pudding
     
  5. Add the raisins and almonds, mix well. Let this mixture soak for about 30 minutes. Mix from time to time to make sure all pieces get submerged in the liquid.
  6. Bread Pudding
     
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  7. Preheat oven to 350 F (I used my toaster oven).
  8. When it's ready, bring some of the raisins to the surface so it looks pretty when done. Bake for approximately 25 minutes.
  9. If you'd like a larger version, this doubles brilliantly. Just double the ingredients and use a 9 inch baking dish. Bake for approximately 30 to 35 minutes.

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Gold Post Medal for All Time! 523 Posts
August 6, 20160 found this helpful

When I was growing up, we were quite poor. Homemade bread pudding was one of the few desserts we had when it wasn't a holiday. Mama made them with stale biscuits (not cookies, bread).

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I'm sure your father loves your pudding, and I bet it stirs up some very pleasant memories.

 

Diamond Post Medal for All Time! 1,246 Posts
August 10, 20161 found this helpful

You hit the nail on my head with my father! This message made me SO HAPPY!!!!!!

I would love to try the biscuit bread style. Have you ever made it yourself? :)

 

Gold Post Medal for All Time! 523 Posts
August 12, 20161 found this helpful

I have never made bread pudding. Even so, I can give you a bit of advice. People who aren't familiar with true Southern cooking and aren't 'biscuit connoisseurs' wouldn't know a good biscuit if they ate one. They think biscuits are supposed to be as high as you can get them. This is totally wrong. The higher the biscuit, the more 'gom' or doughy center.

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This makes for an unpleasant eating experience.

The biscuit crust is the best part, so there should be little 'innards'. If you plan on making your own biscuits to be used in bread pudding, make sure the biscuits are not thick. Pictured below are some biscuits I made. They would be ideal for bread pudding.

 
 

Diamond Post Medal for All Time! 1,246 Posts
August 17, 20160 found this helpful

So interesting! I'd never even heard of gom before. I, too, thought the higher the biscuit, the better (as far as American biscuits). Thanks for this knowledge. Now I REALLY want biscuits!

 

Gold Post Medal for All Time! 523 Posts
August 17, 20160 found this helpful

Your father might know the word 'gom'. It is old English. 'Gommy' refers to a texture that is sticky or pasty.

So you want biscuits?

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At your service, Madam. Fresh from the ovens of likekinds.

 
 

Diamond Post Medal for All Time! 1,246 Posts
August 18, 20160 found this helpful

I was just told about gom :) Haha! Thanks! That looks FABULOUS! I think I'll make some tomorrow!!!

 

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