Healthy Lives Campaign, Natural Food Art Cafe

Who’s Making Bread Pudding… Or Bread With Pudding… For Any Day… For Any Time… For Any People…

Posted by Dana Rondel on

Bread With Pudding

My experiences have brought to me the knowledge that bread pudding originated with the English in England. Albeit so, it is a food eaten and celebrated by many cultures, celebrating all cultures. This versatile, usually baked good is generally made using old bread extras, but can be made with recently bought breads or breads of different varieties. Depending on tradition or more modern recipes for bread pudding, its texture can be more like a dense pudding or bread cake. Its taste, savory or sweet. The time of day served, breakfast/brunch, lunch, dinner or for dessert.

Banana Ginger Snap Bread Pudding w/ Sweet Maple Sour Cream Sauce

The first time I truly enjoyed a dish of bread pudding was when served as a dessert dressed with a sweet cream sauce. It was on the menu of a Cajun restaurant I was visiting for dinner. It wasn’t made in the traditional style of the original recipes I am presently aware of, but was made in the more modern ways of the Creoles. The traditional style of the original recipes made bread extras into a thick liquid custard flavored pudding that was then covered in a pan, placed in a water bath and boiled. The more modern ways are to use bread pieces soaked in a home-made sweet custard or savory broth with various other ingredients added to give it more flavor.

Coconut Chocolate Chocolate Chip Bread Pudding
Baked With Love Plain Bagel Bread Pudding
Savory Cheese Roasted Brussels Sprouts Red Onion and Sun Dried Tomato Bread Pudding

Regardless of bread pudding’s English origin it is a food eaten by many people of many ethnicities and cultures. My interest in making bread pudding in my home kitchen began with the bread extras I was saving in my freezer. I was using the bread extras for other purposes, such as to make bread crumbs and holiday stuffing, nonetheless, I wanted to use my bread pieces for something different. Bread pudding somehow came to mind and so I made my first bread pudding using bread crumbs. I poured my home-made bread crumbs made from my frozen bread extras into a baking pan, added a sweet sauce I made then baked it. My first bread pudding was enjoyable. I cut the dense bread cake into pieces and served it warm with melted vegan butter, a sweet syrup and fresh fruit. Subsequent to my first try at making home-made bread pudding, I wanted to experiment with it more, so I learned and tried other methods.

Bread Crumb Bread Pudding w/ Melted Butter, Agave Drizzle, Pecans and Fresh Fruit

I am currently laughing as I remember one of my happy-stance bread puddings… LOL… I was blending a fruit smoothie for my family. The texture of this flavorful fruit smoothie was a bit thick and grainy due to the chia seeds added. Rather than drink it, I thought, what else can I do with it. Bake it. I poured my fruit and chia smoothie into a bread pan then baked it. The end result was more perfect than any bread pudding I’d made previously. See the first photo at the beginning of this writing. There’s pudding in my bread (smile).

Baked With Love Crispy Fried Plain Bagel Bread Pudding w/ Orange Caramel Glaze

Bread pudding is now somewhat of a staple in my home. Mostly because we usually have bread extras in our freezer. The assortment of bread puddings I’ve made has continually inspired me to explore more kinds and flavors. I recently learned about bread pudding made with boiled corn bread, a method used by American Indians. There are so many kinds, flavors and methods of making bread into a pudding anyone can enjoy. Therefore, who’s making bread pudding… Or bread with pudding… For any day… For any time… For any people… BIG SMILE…

Orange Cream Apple and Pear Bread Pudding w/ Orange Caramel Sauce

Here’s a food art gallery of the bread puddings I’ve made. Following is a recipe for one of my home-made bread puddings I am sure you’ll enjoy…

Savory Cheese Roasted Brussels Sprouts Red Onion and Sun Dried Tomato Bread Pudding
Savory Cheese Roasted Brussels Sprouts Red Onion and Sun Dried Tomato Bread Pudding
Savory Veggie and Cheese Bread Pudding Stuffing
Savory Veggie and Cheese Bread Pudding Stuffing
Cinnamon Raisin Jackfruit and Walnut Bread Pudding Crumb Cake
Orange Cranberry Bread Pudding w/ Dark Caramel Sauce
Savory Veggie and Cheese Bread Pudding Stuffing
Savory Turkish Broccoli, Leeks and Homefries Bread Pudding w/ Cheese Sauce
Sweet and Savory Delicata Squash Celery and Kale Bread Pudding w/ Sweet Cream Sauce
Sweet and Savory Delicata Squash Celery and Kale Bread Pudding w/ Sweet Cream Sauce
Pear and Raisin Hermit Bread Pudding w/ Burnt Caramel
Pear and Raisin Hermit Bread Pudding w/ Burnt Caramel

S’mores Bread Pudding Recipe

S’more fun. S’more yum. This S’mores bread pudding is delightfully decadent as it is rich with chocolaty sweetness, buttery graham cracker and vanilla wafer crumble and gooey roasted marshmallows. My family and I enjoy this delicious bread pudding with brunch along with the perfect compliment, a warm cup of herbal coffee or tea. To prepare this S’mores bread pudding, I started by making a sweet chocolate banana custard. This custard is used to coat the Ezekiel bread ends. Before adding the custard in with the bread ends, the bottom layer of the bread pudding is layered with ripened sliced bananas and chopped pecans. Then a portion of the custard. After adding more bread ends for the top layer, I poured in the rest of the custard then brushed the top layer with vegan butter then a drizzle of agave.

Ingredients for sweet chocolate banana custard:

  • Coconut milk (1 can)
  • Almond milk
  • Ripened bananas
  • Agave
  • Cinnamon
  • Nutmeg
  • Cacao powder
  • Vanilla extract (optional)

Ingredients for cookie crumble:

  • Crumbled graham crackers
  • Crumbled. Vanilla wafers
  • Melted vegan butter
  • Raw natural sugar

Mix together above ingredients then lightly sauté in pan. Let cool then use for bread pudding topping.

Marinate the bread ends in the chocolate banana custard for an hour or more then bake them at 350 degrees Fahrenheit for an hour. To serve the S’mores bread pudding, scoop some out of the larger baking pan and put into smaller, individual sized pans. Once in the smaller pans, add the Hershey chocolate pieces, cookie crumble and marshmallows over the top then bake again at 425 degrees Fahrenheit for about 5 -10 minutes or until the marshmallows are golden brown on top. Serve warm and enjoy. BIG SMILE.

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