bread pudding

I tried some of this over Christmas.  The fiancee has been talking it up for a while, so we made some with her parents over the holidays.

Holy shit.  It’s basically a tray full of a variant of French Toast soaked in butter, three different types of alcohol, sugar, and milk.  To top it off, some of the sauces that go on top also have alcohol mixed into them alongside a whole egg.  It’s like 4000 calories per serving apparently, and worth every fucking bite.  I had some for breakfast the day after we made it and was satiated until dinnertime with the taste of bready cinnamon on my lips.

Has anyone else had it?  Ever heard of it?  T says her family got the recipe from some restaurant they visited years ago.

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About Costa

Writer. College professor.
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10 Responses to bread pudding

  1. k- says:

    Buddha’s saggy boobs! That sounds delicious. Demand the recipe from the fiancee’s family or call the wedding off. And then send it to me so I can make it. I just did the french toast version a few days ago.

  2. Steevo says:

    I’m a big fan of bread, and all things related to bread.

    I definitely can’t tell what’s going on in that picture, but the alcoholic beverages used to make it are likely to include:

    Chamboard
    grand marnier
    brandy
    rum (probably spiced)
    cinnamon schnapps

    If I were making it, I’d probably use: 2, 3 and 4.

    FWIW a few years back, I made a savory dinner version of bread pudding, with spinach, sharp provolone, shallots, roasted garlic and tomatoes which came out pretty damn tasty.

  3. Alex says:

    Bread pudding is amazing, that is one of the few things at my school that actually tastes like food, but all of your variations sound better. I wonder if they actually use alcohol to make it though…

    Steve… can I get an actual recipe for that dinner version of it. It sounds awesome!

    • Steevo says:

      I would if I could…it was one of those spur of the moment things.

      best I can do is tell you to find a traditional breakfasty-desserty bread pudding recipe and omit the cinnamon, etc. and substitute: white pepper, kosher salt, and oregano.

      Saute the shallots (sliced into 1/4″ thick rounds) in butter until they’re 3/4’s of the way to translucent, and add them to the rest of your bread pudding ingredients (don’t worry, they’ll finish cooking in the oven).

      Sharp provolone is very pungent, not cheap, and a little bit definitely goes a long way. I’d say for an avg sized lasagna pan, all you’re going to need is about 1/4 lb, but really, find yourself a deli that stocks sharp provolone and ask for a sample to see if you actually like it (a lot of people don’t)…sharp provolone is a lot “dryer” and has a much stronger flavor than the stuff sargento or (brand x) sells in pre-sliced packets of 8 in your grocer’s dairy case. If you don’t dig the sharp provolone, regular provolone mixed with romano would work pretty well too.

      As for the roasted garlic…I love garlic and generally don’t believe there’s such a thing as “too much”….so, really, use your discretion.

      spinach, has a lot of moisture, so precook it first, and then squeeze out the juice then incorporate it into the baking pan with everything else.

      Here’s a recipe for a simple bread pudding:

      http://www.ichef.com/recipe.cfm/smocid/20/recipe/MIMI%27s%20Bread%20Pudding%20%28Lois%20Comeaux%29/itemid/93648/task/display/recipeid/93298

  4. k- says:

    Nice shirt there, Alex.

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