"bread pudding"

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  • mangerton
    Full Member
    • Nov 2010
    • 3346

    #31
    Originally posted by salymap View Post
    I've bought a small white Hovis loaf as I don't usually eat white bread and it's horribly fresh. How long do I have to keep it before I can make my bread pudding.?

    I don't think I shall be eating it for a few days by the look of it
    It could be as long as a week, I fear, saly, with all the preservatives they put in these days. Leave it unwrapped, and out of the bread bin. That should speed things up a bit.

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    • mercia
      Full Member
      • Nov 2010
      • 8920

      #32
      I can see that the original idea was to use up old stale bread, but surely if you have fresher bread you simply let it soak for a shorter length of time ..............



      ?

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      • amateur51

        #33
        Originally posted by mangerton View Post
        It could be as long as a week, I fear, saly, with all the preservatives they put in these days. Leave it unwrapped, and out of the bread bin. That should speed things up a bit.
        Better still, slice it according to the thickness you want/can achieve easily, thus increasing the surface area of bread to air, and so increasing the rate of ... going stale

        Mind you I did this once when I was sharing a flat, getting ready to make bread sauce for a roast chicken dinner the next day. My flatmates returned from the pub, feeling peckish, spotted this bread apparently just hanging around, toasted it & to add insult to injury grated my first-class cheddar cheese on top & had a hearty midnight snack.

        Guess who was not a happy bunny next morning?

        The flatmates being blokes, needless to say no-one was at all sympathetic to my plight

        Comment

        • Don Petter

          #34
          Originally posted by mercia View Post
          I can see that the original idea was to use up old stale bread, but surely if you have fresher bread you simply let it soak for a shorter length of time ..............



          ?

          There may be a subtle difference, for the true Breddie, but I think in practice that works fairly well, and was suggested in my #4.

          Comment

          • Nick Armstrong
            Host
            • Nov 2010
            • 26540

            #35
            Don't know if this is mentioned up-thread, but a delicious way to tart up the old BP is to sugar the top and give it a blast so it turns into a brûlée topping. Esp. if you've dunked the bread in some nice vanilla-y cream or crème anglaise
            "...the isle is full of noises,
            Sounds and sweet airs, that give delight and hurt not.
            Sometimes a thousand twangling instruments
            Will hum about mine ears, and sometime voices..."

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            • mercia
              Full Member
              • Nov 2010
              • 8920

              #36
              my mother's bread puddings were always burnt on top [forgetfulness ?] but beautifully moist thereafter

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              • vinteuil
                Full Member
                • Nov 2010
                • 12844

                #37
                Originally posted by Caliban View Post
                ... a delicious way to tart up the old B[read] P[udding] is to sugar the top ...:
                ... another solution is to throw it away and make (or buy... ) a nice pud instead...

                Comment

                • Anna

                  #38
                  Grandmother's pud used to have quite a thick topping of demerara sugar, which would catch nicely and be very crunchy. I would have thought with white Hovis there would be hardly any need to soak as it's basically all water!! It's a bit like white sliced toast, it evaporates to about a quarter of an inch thick. (Has mercia made his pudding yet?) Off-topic a bit, it seems Paul Hollywood (master baker and judge of GBBO) likes Warburtons thick sliced white

                  Comment

                  • amateur51

                    #39
                    Originally posted by vinteuil View Post
                    ... another solution is to throw it away and make (or buy... ) a nice pud instead...

                    Comment

                    • Nick Armstrong
                      Host
                      • Nov 2010
                      • 26540

                      #40
                      Originally posted by vinteuil View Post
                      ... another solution is to throw it away and make (or buy... ) a nice pud instead...
                      Eh??? "pud"?? "PUD"?? Can vinsanto have sullied his keyboard with such a vulgar abbreviation??!

                      Come off it - nothing wrong with a good BP, old sport!
                      "...the isle is full of noises,
                      Sounds and sweet airs, that give delight and hurt not.
                      Sometimes a thousand twangling instruments
                      Will hum about mine ears, and sometime voices..."

                      Comment

                      • mercia
                        Full Member
                        • Nov 2010
                        • 8920

                        #41
                        I've just read a recipe for clootie dumpling and it's exactly the same as my bread pudding except self-raising flour is included

                        Comment

                        • Anna

                          #42
                          Originally posted by mercia View Post
                          I've just read a recipe for clootie dumpling and it's exactly the same as my bread pudding except self-raising flour is included
                          But clouties are boiled, not baked and are, I think, quite heavy. How did your relative enjoy your pudding mercia?

                          Comment

                          • mercia
                            Full Member
                            • Nov 2010
                            • 8920

                            #43
                            Originally posted by Anna View Post
                            How did your relative enjoy your pudding mercia?
                            seemed fairly impressed thank you [probably amazed that I was even capable]

                            took two slices with her to eat on the way home

                            Comment

                            • Anna

                              #44
                              Originally posted by mercia View Post
                              seemed fairly impressed thank you [probably amazed that I was even capable]
                              took two slices with her to eat on the way home
                              Hurrah!! Glad to hear it mercs. I expect next year you'll be on the Great British Bake Off at this rate ....

                              Comment

                              • salymap
                                Late member
                                • Nov 2010
                                • 5969

                                #45
                                Reporting on my white Hovis loaf, in the end I made a bread AND butter pudding which was okay. Lots of mixed spice, brown sugar, Sultanas and 2 eggs. And white Hovis of course. I may make another when I feel like it.

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