We love bread pudding. When I found giant croissants in a bakery I decided I needed to eat them in a bread pudding!
- 1 C Whole Milk
- 1/2 C Chocolate Chips
- 1 Pear
- 1 Large Croissant (or 2 regular sized ones)
- 2 Eggs
- 2 T Bourbon
- Heat the oven to 350°F/175°C.
- Mix the milk and chips in a saucepan and melt until combined. Add the Bourbon and let cool.
- Chop up the pear and croissant and throw in the cooking pan. Mix together the eggs and pour them in.
- Pour the chocolate mixture into the cooking pan. Mix it all together.
- Bake the pudding in the oven until the liquid is jiggly (20 minutes for me).
I’ve looked on from afar for too long. This month I am participating in Foodnflix’s Pan’s Labyrinth roundup hosted by Katharina at Pretty Cake Machine.
Pan’s Labyrinth has tons of food, but that was not what inspired me. I was instead inspired by the guts of the frog that Ofelia has to get the key from. I decided to make a steamed pudding to capture the wetness of the guts, cover it in caramel for the salvia and top it with dried blueberries for the bugs.
- 1 Heaping C of Cake Crumbs (I used pound cake)
- 1 C Milk
- 5 T Sugar
- 5 C Butterscotch Chips
- 1 Egg
- 1 t Rum flavoring or Just Rum
- 1/4 C Orange-Juice Soaked Dried Blueberries
- Dried Blueberries to sprinkle
Sauce (Adapted from Just One Cookbook)
- 3/4 C + 2 T Sugar
- 1/2 C Warm Heavy Cream
- 1/4 C Salted Butter
For the Pudding
- Preheat the oven to 350 °F/175 °C.
- Heat the milk and when it starts to simmer add in the sugar. Cook until dissolved.
- Turn off the heat and mix in the butterscotch chips until combined into a smooth mixture. Add in the cake crumbs and let sit for 10 minutes.
- After this, mix in the egg and flavoring until smooth. Then add in the dried blueberries.
- Take out a greased popover pan and fill the spots with the mixture.
- Place the popover pan in a pan filled with an inch of water and put in the oven for an hour. Make the Carmel sauce while they cook
For the Sauce
- Heat the sugar in a saucepan until it becomes a brown liquid.
- Add the cream and combine. Then add in the butter and take the mixture off the heat when it is combined. Let cool a bit.
Carefully take out a pudding and put it on a plate, pour some caramel syrup over it. Sprinkle some dry dried blueberries over the top. Repeat with the rest. If you want, hide a key in one of them for someone to find.
Enjoy your guts!
This pudding was made out of kitchen scraps. As I was making it my great aunt kept handing me things she wanted to be gone or had extra of. It was originally supposed to be something like this actually.
- Pie Crust
- 8 T Butter (plus extra to grease the glass pyrex dish and place on top)
- 3 Yellow Apples (peeled and sliced thin)
- Juice of ½ a Large Lemon
- 2 C Milk
- ½ C Sugar
- 3 Eggs
- 1 ½ C Lemon Cake Crumbs
- 1 t Nutmeg
- 1 t Cinnamon
- 1 C Raisins
- Preheat oven to 350°F/175°C
- Grease the pan you are using and put the pie crust on top.
- Heat the eight tablespoons of butter on a pan on the stove at a low heat until brown milk solids begin to form. Let cool.
- In a bowl, mix the milk, sugar, eggs, crumbs, nutmeg, cinnamon and raisins.
- Layer half the apples on top of the crust and paint half of the lemon juice over them.
- Pour the wet mixture over the apples.
- Layer the rest of the apples on top of this and paint with remaining lemon juice
- Place eight daubs of butter on top.
- Cook for about 35 minutes or until the cake is brown/can jiggle.
Bread and butter pudding is the dessert that catches all the scraps, universally beloved in my family, this recipe has eaten challah, panettone, stollen, lemon cake and many other scrappy-bready things. The one in the picture was made with panettone and goat’s milk.
Preheat oven to 350°C/175°F
- Enough Slices of Challah (or any soft bread) to fill a 9×9″ or a 25 cmx25 cm dish
- 3-4 Eggs
- A bit over 1/3 C Sugar
- 1 ¼ t Vanilla
- 2 T Cream
- 1 pinch Salt
- 2 C + 2 T Milk
- A Few Daubs of Butter
- Cinnamon Sugar (Optional)
- Toast your bread and in a bowl, mix the eggs, sugar, vanilla, cream salt and milk together.
- Place bread in glassware dish.
- Pour mixture over bread.
- Place some daubs of butter on top.
- Sprinkle with cinnamon sugar.
- Bake in oven for 40 minutes or until golden.