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Topic: Apple Currant Bread Pudding  (Read 3785 times)
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Avrienne
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« on: February 05, 2011 12:26:45 PM »



I have a basic bread pudding recipe that I love, and I'm endlessly coming up with variations on it based on what I have on hand that day...

Here's today's version.

Apple Currant Bread Pudding

8 slices bread (day-old is traditional, but I've used fresh if I'm impatient)
4 small apples, peeled, cored, and diced (approx 2 cups)
1/4 cup dried currants (or raisins, if they're handier)

2 cups milk
3 eggs
3/4 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground cardamom*

Tear the bread into pieces and scatter enough in the pan to cover the bottom.  Then scatter half the apples, half the currants, half the remaining bread, the rest of the apples, the rest of the currants, then the rest of the bread in that order.  (The purpose is bread on the bottom and bread on the top to prevent excessive browning/burning of most of the fruit.  Too complicated?  Mix all of it together in a bowl then dump the whole thing in the pan.)

In a large bowl, whisk together the milk, eggs, sugar, and vanilla.  Once they're thoroughly combined, add the spices and blend them in.  Immediately pour onto the bread mixture.  Squish the bread down into the liquid with a fork if necessary (usually is for me for the bread bits on the sides) and make sure the top is even.

Bake at 350 F for 45 minutes.  Let rest 10 minutes or so before cutting and serving.

*The cardamom can be considered optional, if you don't have it or don't care for it.  I love it, it's my favorite spice, but I know that not everyone feels the same!
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« Reply #1 on: February 05, 2011 03:28:42 PM »

Yum!!!  Wink
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« Reply #2 on: February 05, 2011 08:38:10 PM »

Bookmarked. Wink So I can make this next week. Looks yummy.
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« Reply #3 on: February 06, 2011 01:33:24 AM »

This dish is full of win imo!

Cardamom is my all time favorite spice too.  Smiley
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« Reply #4 on: February 06, 2011 01:19:37 PM »

I've been thinking about this ever since you posted it! Will have to make some soon!  Cheesy
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Avrienne
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« Reply #5 on: February 06, 2011 01:49:06 PM »

I suppose I should mention that the leftovers reheat in the microwave very, very well...my husband and I had it for breakfast again today.   In case anyone was looking at the 9x13 pan size and pondering how they'd consume that much bread pudding!

I did wonder briefly if I should have posted this on the dessert board, but I consider bread pudding a breakfast food, since it's basically deconstructed french toast...
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« Reply #6 on: February 06, 2011 04:55:24 PM »

Thanks for posting!  Looks yummy.  When you say eight slices of bread, do you know how much is that in weight (oz.) or volume (cups)?  I'm wondering in case I have a different type of bread on hand than the type pictured.  Thanks.
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« Reply #7 on: February 06, 2011 05:31:50 PM »

Time to be a little scientific!  I have one slice of bread left from that loaf, and it weighs 1.2oz.  So I'm ballparking the original weight of the bread I used at 10oz.  It was eight slices of a standard size sandwich loaf.  Stale bread would be a little lighter since it has lost some of its water content.

While we're on the subject of bread, I made this particular batch with buttermilk bread, but in all my various iterations I've used wheat, white, buttermilk, cinnamon swirl...it's all good.  I'd stay away from rye or pumpernickel, since I don't think either of those strong flavors would go very well with the sweet stuff.  I've seen a recipe that uses stale croissants, but I haven't tried it myself yet, though I did once make mini bread puddings in ramekins out of two stale glazed donuts! 

How I managed to let two glazed donuts get stale in the first place, well, neither my husband nor I can figure it out.
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« Reply #8 on: February 07, 2011 08:19:51 PM »

Thank you!
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