Wednesday, December 16, 2015

Sourdough Bread Pudding

Got old bread? Or just came back from SF with a round of sourdough?

Make bread pudding!

I love the use of sourdough in these (or any) bread pudding. The texture turned out amazing. The center of the bread was custardy with a slight chewy bite, and those crusts.. emmerrgad! They got so toasty and crispy in the oven and contrasted nicely with the moist parts.

Bread Pudding
recipe adapted from The Pioneer Woman
makes one 6" ramekin and 1 small ramekin
1 egg
1 tbsp coconut oil, melted
1 tbsp vanilla *- a little + grand marnier
1 1/4 cup milk
1/4 cup sugar
1 3/4 cup to 2 1/2 cup sourdough bread, cut into 1" cubes
1/6 cup pecans, chopped
Arrange the bread cubes tightly in the dish with some crusts facing up.
Basic ingredients.
+ Grand Marnier.
Pour enough liquid to submerge the cubes. (not shown in photo)
1. Preheat oven to 325F.
2. Beat together eggs, coconut oil, vanilla, and milk.
3. Add sugar and mix until sugar is dissoved.
4. Arrange bread cubes tightly in baking dish, keeping the crust facing up around the edges and scattered within the dish.
5. Pour liquid over bread cubes. Sprinkle pecans all over and bake for 30 to 45 minutes, or until crust is golden brown all over the top.

My small sampler ramekin.
The sweetness of the custard was just right with only 1/4 cup of sugar. I skipped out on the Whiskey Cream Sauce and instead added a splash of Grand Marnier to the liquid mixture. The flavor was subtle and delicious!

I also had leftover liquid mix since I feared a soggy bread pudding. Most of the liquid soaked up into the bread and disappeared during baking. Next time, I will fill them all the way submerging the bread cubes. My small ramekin that I filled 3/4th up turned out well.

This recipe is a wonderful use of old bread and feels really versatile. I can't wait for my next round of sourdough to play with different combinations.

Flavor: 4.5 stars out of 5
Texture: 4.5 stars out of 5

No comments:

Post a Comment