Many people are discovering that fabulous savory and sweet bread puddings can be easily made at home that will rival those served at your favourite restaurant. Here you will learn how to make delicious savory and sweet bread puddings that you can serve for family meals and for dinner parties. The savory versions can be used as side serve for many meat dishes or can be served as a major course with fresh vegetables or salads in summer.
Today's bread pudding probably originated in America during the 1840's America as a thickened custard-based desserts poured over cubed bread and then baked. The thickened custard is flavored with various items such as vanilla, chocolate, fruit, bacon, vegetables, eggs and many other savory and sweet ingredients etc.
In France, the word 'pudding' originally meant a type of cake made using bread that was sweetened with raisins, rum, milk, eggs and oranges. The original bread pudding originated in the 13th century and was known as "poor man's pudding", because it was a way of using and recycling stale bread. The stale bread was soaked in water or milk to which butter, sugar, fruit and various other flavors, and then it was baked. The fundamental base is custard that originated the middle ages, and is a cooked mixture of eggs, sugar and milk.
You can use baguettes, unsliced loaves or country bread for these, and white or whole-wheat is OK. Sliced bread doesn't really work as the pieces are not thick enough and the crust of traditional loaves add texture to the pudding.
The Alsatian type of sweet bread pudding, involves soaking bread in milk first, then beating the soaked bread with eggs. Sugar and various flavorings are added and beaten egg whites are folded in. The mixture is then poured into a baking dish over fruit or other ingredients. This tends to produce a smoother pudding with no dry bread edges left when cooked.
This is an excellent way to make both savoury and sweet bread puddings. The baked bread puddings are moist, with a layer of custard on the bottom of the casserole dish that seeps out of the bread at the top. When the egg are separated the sweet ones can puff up and become very light, like souffles. Learn how to make delicious melted chocolate here.
2 tablespoons sliced, lightly toasted almonds
1 pound (450 gm) apricots, pitted and halved or quartered (if large)
1/4 cup sugar
2 tablespoons mild-flavored honey
1/2 teaspoon cinnamon
1/2 cup almond flour
3 eggs, separated
Oil spray or softened butter for greasing the baking dish
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup low-fat milk (1-2% percent)
4 ounces (114 gm) stale whole-wheat bread or white bread, hard crusts removed (optional)
Slice the bread into rough squares about 3/4-inch (2 cm) in size and place in a bowl. Add the vanilla and almond extract to the milk and pour over the bread - cover and allow to soak in the refrigerator for 2 hours or more.
Preheat the oven to 375 degrees F (190 degrees C). Apply butter or spray oil to grease a 2-quart (2 litre) baking dish or 9-inch (22 cm) ceramic tart pan. Line the bottom of the dish with the apricots. Take the soaked bread from the refrigerator and beat, whisk or blend until the bread becomes soft mixture. Add the egg yolks, honey, almond flour and cinnamon and beat until combined well.
Add the egg whites to a separate dry bowl and begin beating the eggs on low speed. Gradually add the sugar to the eggs and beat on high speed, or whip vigorously until the egg whites form a soft meringue mixture (generally about 60 seconds or so). Don't over beat at this stage.
Using a spatula or large spoon, gently fold the beaten egg white mixture into the bread pudding. Then transfer the mixture into the baking dish or pan. Sprinkle the sliced almonds over the top and bake for about 40 minutes, until the pudding has expanded and the top is golden brown. Serve warm.
3/4 pound (340 gm) cherries, pitted
1/4 cup sugar
2 tablespoons honey with a mild flavor
1 teaspoon kirsch (optional)
1/2 teaspoon cinnamon
1/2 cup almond flour
3 eggs, separated
Spray oil for the baking dish
1 teaspoon vanilla extract
1 cup low-fat milk (about 2 %)
4 ounces (114 gm) stale whole-wheat bread or white bread, hard crusts removed (optional)
Method - as above with cherries replacing the apricots
1/2 to 3/4 pound (225-340 gm) Swiss chard
2 garlic cloves
1 ounce (30 gm) Parmesan, grated (1/4 cup)
4 ounces (115 gm) stale baguette or other bread
1 small onion, finely chopped
4 eggs
2 ounces (60 gm) Gruyere cheese, finely grated (1/2 cup)
1 red bell pepper, finely diced
1 tablespoon extra virgin olive oil
1 + 3/4 cups low-fat milk (1 - 2%)
1/2 teaspoon finely- chopped fresh rosemary
Cut the bread into slices about 3/4 inch (2 cm) thick. Rub each side with half a garlic cloves. Finely chop the rest of the garlic and set aside. Transfer the bread in a bowl and pour in one cup of milk. Refrigerate the bread and milk for about an 1 hour, for the bread to soften and soak up the milk.
Wash the chard and remove the stems. Steam over boiling water for about 2 minutes until soft. Alternatively you can blanch the chard in salted boiling water for about 1 minute. Transfer the chard to a bowl of cold water, rinse and then drain thoroughly and squeeze gently to remove any excess water. Then chop the chard to a fine to medium consistency.
Preheat the oven to about 350 degrees F (175 degrees C). Grease 2-quart (2 litre) baking dish or a similar capacity ceramic tart pan.
Add the olive oil to a large, heavy skillet or frying pan and heat to medium heat. Gently fry the onions until them soften and then add the red pepper and cook till tender. Add some salt (to taste), the rosemary, garlic and chopped chard and mix together for about 60 seconds. Take the pan off the heat.
Take the bowl containing the soaked bread out of the refrigerator and break up and blend using a large spoon, a whisk or a hand-blender. Add the prepared vegetable mixture (onions and red pepper) to the bowl and mix thoroughly. Transfer the mixture into the oiled baking dish and top with the grated cheese. In a separate bowl, add the separated egg to the remaining milk. Add salt and pepper to taste to taste (about 1/2 teaspoon). Pour the beaten over the bread mixture.
Place the pan in the oven and bake or about 60 minutes, until the bread pudding is puffed up an has turned a golden brown color on the top. Remove from oven and allow the pudding to cool and set for about 10 minutes before serving.
2 ounces (60 gm) Gruyere cheese, finely grated (1/2 cup)
1 ounce (30 gm) Parmesan, grated (1/4 cup)
4 eggs
1/2 teaspoon finely-chopped fresh rosemary
1 tablespoon balsamic vinegar
1 pound (500 gm) Roma tomatoes, thinly sliced
1/2 teaspoon chopped fresh thyme
1/2 pound (225 gm) mushrooms, coarsely sliced
2 tablespoons extra virgin olive oil
1 3/4 cups low-fat milk (about 2%)
2 garlic cloves
4 ounces (114 gm) stale whole-wheat bread with hard crusts removed (optional)
2 tablespoons dry white wine (optional)
Slice or break the wholemeal bread into medium size chunky pieces. If the bread is too fresh, toast it lightly to harden it. Rub the surfaces of each piece of bread with half a clove of garlic. And then cut the bread into smaller pieced, add to a bowl and pour on 1 cup of milk. Refrigerate the mixture for about 60 minutes hour, tossing every once in a while.
Heat about 1 tablespoon of olive oil in a large, heavy skillet or frying pan. Gently saute the mushrooms for about two minutes and then add a pinch of salt, and the thyme and garlic. Gently fry for about 2 minutes and then pour in the wine. Cook while stirring for an additional minute and then remove from the heat.
Using a wooden spoon, or a hand blended mash the soaked bread to a mush. Add the cooked mushrooms and mix to combine. Season to taste with pepper and salt, and then pour into an oiled baking dish.
Re-heat the skillet or frying pan, and saute the tomatoes after adding balsamic vinegar and chopped garlic. Sear on each side of the tomato slices for about 60 seconds. Add the cooked tomato slices as a layer onto the top of the bread mixture in the baking dish. Top with the grated cheese and more salt and pepper.
In a small bowl whisk the eggs with the remaining milk and then pour over the pudding mixture. Bake at 350 degrees F (175 degrees C) for about 60 minutes, until the mixture is set and the top has browned. Allow to cool for about 10 minutes before serving warm or hot.
1 1/2 pounds (700 gm) mixed yellow and green summer squash, chopped
2 ounces (60 gm) crumbled feta cheese, (1/2 cup)
1 ounce (30 gm) grated Parmesan, grated (1/4 cup)
1 1/2 cups low-fat milk (2 percent)
4 ounces whole-wheat bread or baguette, with crusts removed
1 tablespoon chopped fresh parsley
4 eggs
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh dill or mint
3 garlic cloves
1 onion, chopped
Prepare the bread and soak it in milk as above.
Cook the onions in a large, heavy skillet or frying, using a little olive oil, until soft. Add a pinch of salt, the grated squash and garlic and gently fry until the garlic is fragrant and the squash is soft (generally about 2 minutes). Add the parsley, chopped mint or dill, heat through and then remove the pan from the heat. Season to taste with pepper and salt.
Mash the bread and milk mixture until combined and mushy. Add the cooked squash mixture and the feta cheese to the bowl and mix together well. Pour and spoon the mixture into an oiled baking dish. Top with the grated Parmesan.
Next beat the eggs with the remaining milk, adding salt and pepper to taste. Pour the beaten eggs over the bread mixture in the oven dish. Bake for 50 to 60 minutes at 350 degrees F (175 degrees C), until the mixture is set and the top has browned. Remove from the heat and set warm or hot.