Why isn't bread pudding popular anymore? It's fucking insanely easy to make...

Add syrup and nuts to bread.

I dont like raisans in puddings dry out the packet etc is fine but they go horrible in pudding all slimy and nasty

literally take bread, add custard, bake
Throw on some vanilla sauce and you're golden

It's pretty popular in Louisiana. Of course, the famous local restaurants here treat it like it's some sort of super delicacy and wanna charge 10 bucks for a small plate, but that's normal in Louisiana - take literal leftovers and sell it as authentic creole cuisine to people who don't know any better.

The great depression is over

because people don't have good bread and even less stale bread that used to be good bread.
I literally buy good Mexican store bolillos leave tgen out for a night to drop the moisture and then make bread pudding

I've got a bunch of stale artisan baguettes at home that me and the GF couldn't finish in time. Recipe Bros?

The trend in desserts is largely uber-decadence. Bread pudding is a humble dessert.

Old times poorfag pudding but literally my favourite. I'm a Britbong. Dunno if that has anything to do with it.

Anyone got a recipe for making a ramekins worth of bread pudding. i ain't gonna make a goddamn cake for myself.

this
the break most murkans have gets moldy before it goes stale

the real key to great bread pudding is a good whiskey sauce

Guess who has two bottles of gud whiskey? I'll give you a hint if you give me the goddamn recipe

fuck me, I'm the user looking to make a small amount of bread pudding. making a sauce will mean using another egg which yields a metric fuckton of sauce. got any recipes for a sauce without eggs.

just find any ol recipe that strikes your fancy and look at the servings, then do some division to get a serving for one, recipe
don't remember the amounts off the top of my head but, butter, lil bit of water, egg, sugar, and whiskey then whisk together in a double boiler

it's hard to get a 6th of an egg

I love bread pudding. I made it a couple times a year and see it pretty regularly offered on restaurant menus, in the South at least.

so then do it as a savory bread pudding with a savory whiskey sauce and you can then use the sauce on other things as well, such as steak

that, or make a regular amount and find a potluck to go to

Bread pudding isn't the most exact of recipes. This is just slightly modified from Joy of Cooking, which itself says that it doesn't need to be specific.
Butter a 2-quart dish (I use an 8x8)

Cut bread into 1/2 - 1 inch cubes, yielding 5 cups and put into dish
Spread 1/4 - 3/4 c dried fruit over the bread(see note)

Whisk together:
4 eggs
3 c dairy
1/2 - 3/4 c sugar
Some booze (2 tbsp? see note)
1 tsp vanilla
3/4 tsp cinnamon
1/4 tsp nutmeg
pinch salt

Pour the mixture over the bread and let stand 1 hour, periodically pressing down on it with a spatula so the top gets plenty of liquid.
Optional: add 1/4 c fresh fruit (berries) and toasted nuts

Bake at 350 for 1 hour (if you have a lot of custard that isn't soaked up use a water bath, but 5 cups of bread should be enough)

Notes:
Dairy can be straight whole milk or with as much cream as you desire. I usually just use whatever cream I have on hand, I don't think I would ever go over half-and-half
I soak my dried fruit for a day in whatever booze I'm going to use and pour the extra into the custard mix, plus some extra booze
1/4 c dried fruit if you are going to use fresh fruit and toasted nuts also, 3/4 if not
I pair booze, fruit, and nuts. Last one I made was golden raisins, rum, fresh raspberries, and almonds. Next I'll probably do raisins, bourbon, cranberries, and pecans. Feel free to change the spices to your taste also

Whiskey sauce (I usually do a half recipe of this):
Melt 1/2 c butter in saucepan over low heat
Stir in:
1 c sugar
1/4 c whiskey
2 tbsp water
1/4 tsp nutmeg
1/8 tsp salt

Cook, stirring, until the sugar is dissolved then remove from heat.
Whisk 1 egg until frothy then slowly whisk butter sauce into egg.
Bring to simmer over medium heat while stirring and cook until thickened.

Use whatever booze you are using in the pudding for the sauce also.

There is a restaurant near me in Spartanburg, SC that makes bread pudding out of krispy kreme donuts. I have not tried it and likely won't.

I love bread pudding.

Great with a nice creme anglaise with some orange zest.

But it is popular? Where are you from? In Kentucky, bourbon bread pudding is everywhere

I'm gonna make bread pudding using fresh bread. What are you fags gonna do about it? Fight me?

FRENCH BREAD
not spam

It's just not going to work very well. The bread won't soak up the liquid properly and will mostly fall apart. It won't get the nice individual pieces of bread, it'll be more like custard thickened with bread.

Still popular af here in Louisiana.

technically "bread & buttter" pudding but still tasty and simple.

deliaonline.com/recipes/collections/hot-puddings/rich-bread-and-butter-pudding

My favorite use for stale bread has always been diced into crouton shapes and then made into stuffing. Even outside of meme holidays it's such a good "fuck nutrients" food.

>bread pudding made out of krispy kreme donuts
I need that in my life.

Oh wow

Next time I bake some bread I'll try to remember this one

Modern bread doesn't go stale, it molds.

I'm not seeing it

Texture seems wrong to me

I think you can put any bread into the oven on a low temp to dry it out to mimic it going stale

Let the bread sit in the custard for a while before putting it in the oven though. I didn't do that my first time and I ended up with custard that had dry bread chunks in it. Wasn't very good. Let it soak in for a while the second time and it came out great.

Stale bread isn't dry. It actually contains more water than fresh-baked bread. The staling process results in the bread absorbing moisture from the atmosphere.

Ah yeah, you're right. I just remembered reading about bread going stale because the starches crystallize.

Exactly.

Depending on what you're cooking you might be able to get away with drying bread out in the oven, but for some things that can fuck up your cooking. For some dishes you need the bread to be hydrated & the starches crystallized, otherwise it will soak up too much liquid.

Does microwaving it work differently? I microwaved a sandwich recently and did it too long, and the part of the bread that was touching the plate got really tough. It wasn't dry though, it was actually a little wet.

Thanks boss. I'll make it and post a picture tonight if the threads alive.

I keep it warm for you

Gonna try making it in a few weeks when my housemates return. God damn I love bread pudding, haven't had it in like 2 years. No where around this shithole sells it (front range) and I don't eat bread so I don't have any stale bread lying around. But the supermarket sells discount day-old artisan bread that would be perfect. It's like a dollar for a giant loaf.
Take the hard crust off first or no?

Seriously considering moving to Kentucky. it's like a classier TN with better food.

as someone who bakes fresh bread every week, bread pudding and panzanella are also weekly dishes. if i have half a loaf leftover after a few days, i either dice it and toss it with tomatoes, cucumbers, onions, and a tahini lemon dressing, or i toss it with some eggs, cheese, and sliced greens and bake it.

also american "bread" is fucking atrocious. Even over priced "good" bread from large stores is fucking cut rate bread you would find in a french or italian corner store. Just in case you think i am being a pretentious prick go to any supermarket and look at the bread isle. All bags full of garbage. Not loaves of actual bread.

>Bread goes stale
>Instead of just toasting it you turn it into a mushy custard

Nah

A man needs more than toast

this. bread pudding is a comfy dessert but just having the custard is richer and affordable now, a comfy entree but just having whole meats is more savory and affordable now.

also shit takes like a whole loaf of stale bread and a whole carton of eggs, amounts which are rare to find in a modern kitchen if not planned for.

Because fucking retards put raisins in it when the only reason people put raisins in it is because some fucking retard 200 years ago put raisins in it and no one's had the balls to call raisin loving retards retards for putting raisins in fucking anything.

i'll second this. i understand that some people like raisins but if an ingredient is disliked by such a large percentage without being absolutely adored by a comparable number you should drop that ingredient. even the people who like raisins don't love them

WHERE ARE YOU

POST RESULTS REEEEEEEEE

thanks for the recipe i love bread pudding and this sounds way better than anything I've eaten!

Bread turns mouldy before it gets stale