The Tale of Two Bread Puddings

Wine & Dine Wednesday is the tale of the beginning adventures into my foray with making bread pudding. The above made at Hawthorne a few weeks ago, with the below made at WestWard on Sunday. I show you both because it shows you how versatile this dish is. I almost typed ‘dessert’ but I know many folks like having this for breakfast with syrup, and to that I say, right on!

Using stale bread product is best as that helps it stand up to the custard mixture you will be making and adding. I say bread product because croissants are fab for this, as is panettone., which I used for the one this week-end. You really can add just about anything you want to make it extra special. The first one I used a baguette, Grand Marnier, walnuts & chocolate chips. The other day I used panettone we sell at the shop, raisins & chocolate chips. Here is the basic recipe. Make it your own by switching it up adding additional ingredients.

In a baking dish tear up or cube the bread product that will be your base. Set aside.

In a bowl break in 6 eggs, then add 3 cups of whole milk, a cup of white sugar, along with 2 teaspoons each of ground cinnamon and vanilla extract. Whisk all together then pour glorious custard mixture over the waiting torn up bread. You want to make sure that the majority of the bread is submerged by the liquid. Let sit for a bit to let it soak in all that goodness. Then bake at 350 degrees for 45 minutes.

To gild the lily, serve with caramel sauce once it is out of the oven and cooled a bit. Or not. But I promise you will be happy you did…