Bread pudding is
as old as the making of bread. Wise Cooks not wanting to
waste stale bread still
use the crumbs in a variety of dishes including stuffing’s, fondue,
sprinkled over many main dishes
and bread puddings. Thanks to the ancient Romans and their love of
omelets, bread pudding
was never too far away!
History shows it
in many forms all over the world as a simple and
economical dessert dish. The
‘Epicurean’ along with other cookbooks over the last 150 years would often
list it under their section
“food for invalids.”
additions to ‘fancy’ up a dish that was in essence a
‘poor folk’s dessert’; however, I
cannot find a better way to honor the past than recreating and improving a
South Africa has
adopted the ‘Bread Pudding’ as one of their traditional
dishes and it is fantastic.
Although there isn’t one type of bread pudding in South
Africa there are several variations: one with
a British flare ( with apricots), a Cape-Malay version
and a superb Afrikaner pudding. Each is delightful.
Our Bread Pudding
American fashion, we take what we think is the best from
everyone and hopeful move it
up a notch. I think the idea of throwing whatever cake
or bread like material that is on hand into the
recipe has merit. Adding wine or rum into the sauce to pour over the
pudding is worthy as is adding
white sultanas (soaked in brandy for a few days), dried
blueberries and glazed diced pecans
into the topping!
I added a taste
of Rosewater as a homage to past and ancient recipes.
btw, it is
important to get over the notion that this must be a
(Interestingly enough, we never had stale bread in our
home... either it never was
around to become stale or it was consumed anyway in one
fashion or another!)
I enjoy sliced California Sour dough
although -by design- it takes much longer to go
'stale'... it is a wonderful addition!
Adding any ol muffins sweeten the dessert naturally
INGREDIENTS FOR THE PUDDING
pound dried sliced bread with crust (the crust adds to
2 cups milk
(boiled and infused with 2 vanilla beans, and spices)
3 cups heavy whipping cream ( 5 cups may be used and
1 tbsp Rose
4 tbsp Amarula
2 vanilla beans
(slit and scraped for infusion in milk)
spices (7 special dessert spices*)
¼ cup apricot preserves ( spread over bread prior to
1 cup Sultanas
contain the following parts:
5 parts cinnamon
2 parts ginger
1 part mace
1 part cardamom
1 part nutmeg
1 part cloves
1 part allspice
Slicing and mixing the bread and
the big three: white raisins ( after
days of soaking in Armagnac), blueberries
and milk infused with vanilla and spices
Draining the berries soaked in
(save brandy for later)
Mixing the berries into the bread
Berries and bread
scrambling the eggs
scalding the milk... add sugar
pouring the custard mixture over the
patted down bread and berries
gently pat down mixture
refrigerate and allow mixture to soak
Now for the
After Cooking for one hour,
mix the topping and pour over the top
of the pudding and cook for an additional 20 minutes!
1/2 cup brown sugar,
1/2 cup butter and
glazed slivered almonds**,
1 vanilla bean ( scraped)
** in a pan cook your
almonds in the butter, cinnamon and brown sugar...
cool and add to your beaten eggs
aaaah... for the sauce
for the topping in the last 20 minutes
Have you made your own Glazed Almonds?
Making the Sauce!
INGREDIENTS FOR THE SAUCE
Barenjager (Honey liquor)
1/4 cup of Brandy (from soaking the
1 tsp vanilla
½ cup heavy
thicken if needed
( heat as
necessary to fully dissolve sugar into cream, add
remainder of ingredients with Barenjager last… cool)
Soaking the raisins and the
blueberries in brandy,
strain the berries from the brandy, saving the
brandy for later
soaking the vanilla bean seeds and spices
in the fridge for a few days in milk
bread, milk (infused with vanilla bean), cream together,
then add to beaten eggs
and sugar and spices.
saving the brandy
Stir in melted
butter, rose water, raisins and dried blueberries
B) Bake at 350
degrees for 1 hour or until knife inserted comes out
C) Spread the
top of this with a layer of :
3 eggs, 2 tsp
cinnamon , 1/2 cup brown sugar, 1/2 cup butter and
glazed slivered almonds, 1 vanilla bean ( scraped)
D) Bake another
F) Pour warm
Sauce over bread pudding serving
The Bread Pudding fresh from the oven!
a little ice
cream and some nice sauce to complement the Pudding!
Are we having fun yet?
Karen enjoys her share!
Nothing like a good
bread pudding to take the chill off the day or night!