{"id":998,"date":"2011-02-01T20:00:29","date_gmt":"2011-02-02T02:00:29","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=998"},"modified":"2011-02-08T11:12:28","modified_gmt":"2011-02-08T17:12:28","slug":"a-tale-of-two-bread-puddings","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/recipes\/a-tale-of-two-bread-puddings\/","title":{"rendered":"A Tale of Two Bread Puddings"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<div class=\"mceTemp\">\n<div id=\"attachment_999\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/01\/pb_breadpudding.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-999\" class=\"size-medium wp-image-999\" title=\"Peanut Butter and Chocolate Bread Pudding\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/01\/pb_breadpudding-300x208.jpg\" alt=\"\" width=\"300\" height=\"208\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/01\/pb_breadpudding-300x208.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/01\/pb_breadpudding.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-999\" class=\"wp-caption-text\">Peanut Butter and Chocolate Bread Pudding<\/p><\/div>\n<p>What is a foodie to do?\u00a0 Looking around my kitchen I see loaf upon loaf of previously fresh bread lying about.\u00a0<\/p>\n<p>After a week of learning the ins and outs of bread baking I have accumulated more bread than a pharaoh in ancient Egypt.\u00a0 We are apparently going to witness the last pharaoh here soon enough but for now I have a bread problem.\u00a0<\/p>\n<p>I know what I\u2019ll do.\u00a0 I\u2019ll make that succulent dessert called bread pudding.\u00a0 I love the mound of sugar, spice, and everything nice that goes into it and what better way to use the bread than to make bread pudding?\u00a0<\/p>\n<p>I don\u2019t want to make just any bread pudding and in addition to the base recipe I\u2019ve dug up I\u2019m going to modify it in true foodie fashion.\u00a0 I love peanut butter and chocolate and who doesn\u2019t right?\u00a0 My first bread pudding is going to use this favorite pair and my second dessert will take a visit to the beaches of Hawaii.\u00a0 For it I\u2019m going to make a coconut and pineapple bread pudding.\u00a0 I love coconut and the pineapple should add just the right flavor to it.\u00a0<\/p>\n<h2><strong>Peanut Butter and Chocolate Bread Pudding<\/strong>\u00a0<\/h2>\n<p><strong>Bread Pudding<\/strong>\u00a0<\/p>\n<ul>\n<li>4 ounces baking chocolate chips<\/li>\n<li>4 ounces peanut butter chips<\/li>\n<li>6 cups baked bread (two days old)<\/li>\n<li>1 quart milk<\/li>\n<li>3 eggs<\/li>\n<li>2 cups white sugar<\/li>\n<li>2 Tablespoons vanilla<\/li>\n<li>\u00bc teaspoon allspice<\/li>\n<li>\u00bd teaspoon cinnamon<\/li>\n<li>3 Tablespoons butter<\/li>\n<\/ul>\n<p><strong>Bourbon Sauce<\/strong>\u00a0<\/p>\n<ul>\n<li>\u00bd cup butter<\/li>\n<li>1 cup sugar<\/li>\n<li>1 egg<\/li>\n<li>1 cup bourbon whiskey<\/li>\n<\/ul>\n<p><em>Making the Bourbon Sauce\u00a0<\/em><\/p>\n<p>While the bread pudding bakes in the next step you should make the bourbon sauce.\u00a0 If you have small children or don\u2019t like the taste of bourbon you can leave it out.\u00a0<\/p>\n<p>Whisk the egg for 3 minutes in a separate bowl until fluffy.\u00a0 Melt the butter in a saucepan over medium heat.\u00a0 Blend the sugar into the sauce pan and stir well to incorporate.\u00a0 Blend in the whisked eggs and then the bourbon.\u00a0 You will need to whisk the sauce a lot to keep it from breaking.\u00a0<\/p>\n<p><em>Making the Bread Pudding\u00a0<\/em><\/p>\n<p>Preheat the oven to 350 degrees.\u00a0<\/p>\n<p>Cut the bread into 1 inch cubes and put into a very large bowl.\u00a0 Pour the milk over the bread and push the bread down into the milk.\u00a0 Let it soak for about 20 minutes.\u00a0 Push the bread into the liquid whenever it pushes through the surface.\u00a0<\/p>\n<p>In a smaller bowl whisk the eggs until fluffy, about 3 minutes.\u00a0 Add the sugar, vanilla, and spices to the bowl and blend together.\u00a0 Pour the mixture into the large bowl with the bread and milk and gently fold the entire mixture together until incorporated.\u00a0<\/p>\n<p>Melt the butter and pour into a 9\u201d x 13\u201d baking dish.\u00a0 I used a glass one for my tests.\u00a0 Ensure the butter covers the bottom and the sides of the pan before going to the next step.\u00a0\u00a0<\/p>\n<p>Pour in 1\/3 of the bread mixture.\u00a0 Sprinkle in half of the peanut butter and chocolate chips over the mix.\u00a0 Pour in another 1\/3 of the bread mixture.\u00a0 Sprinkle the other half of the peanut butter and chocolate chips onto the mix.\u00a0 Cover with the remaining bread and liquid.\u00a0 Ensure everything is out of the large bowl and into the baking dish.\u00a0<\/p>\n<p>Bake for 45 minutes or until the edges of the bread pudding are browned.\u00a0 If using a glass baking dish you should see the mixture boiling on the sides.\u00a0 Remove and let sit for 20 minutes.\u00a0<\/p>\n<p>Serve topped with the bourbon sauce or ice-cream.\u00a0<\/p>\n<p><strong>\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014<\/strong>\u00a0<\/p>\n<h2><strong>Hawaiian Bread Pudding<\/strong>\u00a0<\/h2>\n<p><strong>Bread Pudding<\/strong>\u00a0<\/p>\n<ul>\n<li>4 ounces non-sweetened coconut shredded<\/li>\n<li>3 Tablespoons coconut powder (found in Indian grocery stores)<\/li>\n<li>\u00bd cup eggnog (skip this if you can\u2019t find it)<\/li>\n<li>4 ounces pineapple slices<\/li>\n<li>1 quart milk<\/li>\n<li>3 eggs<\/li>\n<li>2 cups white sugar<\/li>\n<li>2 Tablespoons vanilla<\/li>\n<li>\u00bc teaspoon allspice<\/li>\n<li>\u00bd teaspoon cinnamon<\/li>\n<li>\u00bd teaspoon nutmeg<\/li>\n<li>3 Tablespoons butter<\/li>\n<\/ul>\n<p><strong>Pineapple Sauce<\/strong>\u00a0<\/p>\n<ul>\n<li>\u00bd cup butter<\/li>\n<li>1 cup sugar<\/li>\n<li>1 egg<\/li>\n<li>4 ounces pineapple slices<\/li>\n<\/ul>\n<p><em>Making the Pineapple Sauce<\/em>\u00a0<\/p>\n<p>While the bread pudding bakes in the next step you should make the pineapple sauce.\u00a0\u00a0<\/p>\n<p>Blend the pineapple until very smooth in a blender.\u00a0 I use my trusty VitaMix blender for this.\u00a0<\/p>\n<p>Whisk the egg for 3 minutes in a separate bowl until fluffy.\u00a0 Melt the butter in a saucepan over medium heat.\u00a0 Blend the sugar into the sauce pan and stir well to incorporate.\u00a0 Blend in the whisked eggs and then the blended pineapple.\u00a0 You will need to whisk the sauce a lot to keep it from breaking.\u00a0 Set the heat to low and let simmer for 10 minutes.\u00a0<\/p>\n<p><em>Making the Bread Pudding\u00a0<\/em><\/p>\n<p>Preheat the oven to 350 degrees.\u00a0<\/p>\n<p>Cut the bread into 1 inch cubes and put into a very large bowl.\u00a0 Pour the milk and eggnog over the bread and push the bread down into the milk.\u00a0 Let it soak for about 20 minutes.\u00a0 Push the bread into the liquid whenever it pushes through the surface.\u00a0<\/p>\n<p>Blend the pineapple until very smooth in a blender.\u00a0<\/p>\n<p>In a smaller bowl whisk the eggs until fluffy, about 3 minutes.\u00a0 In the bowl add the sugar, vanilla, cinnamon, nutmeg, coconut powder, and pineapple and blend together.\u00a0 Pour the mixture into the large bowl with the bread, milk, and eggnog and gently fold the entire mixture together until incorporated.\u00a0<\/p>\n<p>Melt the butter and pour into a 9\u201d x 13\u201d baking dish.\u00a0 I used a glass one for my tests.\u00a0 Ensure the butter covers the bottom and the sides of the pan before going to the next step.\u00a0 Pour the entire mixture into the baking dish.\u00a0<\/p>\n<div id=\"attachment_1007\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/02\/coconut-bread-pudding.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1007\" class=\"size-medium wp-image-1007\" title=\"Hawaiian Bread Pudding\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/02\/coconut-bread-pudding-300x215.jpg\" alt=\"\" width=\"300\" height=\"215\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/02\/coconut-bread-pudding-300x215.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/02\/coconut-bread-pudding.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1007\" class=\"wp-caption-text\">Hawaiian Bread Pudding<\/p><\/div>\n<p>Bake for 45 minutes or until the edges of the bread pudding are browned.\u00a0 If using a glass baking dish you should see the mixture boiling on the sides.\u00a0 Remove and let sit for 20 minutes.\u00a0<\/p>\n<p>Serve topped with the pineapple sauce or ice-cream.\u00a0<\/p>\n<p><strong>Notes<\/strong>\u00a0<\/p>\n<p>I like the coconut one the best since it has a nice custard texture to it.\u00a0 It also has more flavors when compared to the peanut butter and chocolate one.\u00a0 They are both great and everyone loved them so your mileage may vary.\u00a0<\/p>\n<p>Enjoy!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com What is a foodie to do?\u00a0 Looking around my kitchen I see loaf upon loaf of previously fresh bread lying about.\u00a0 After a week of learning the ins and outs of bread baking I have accumulated more bread than a pharaoh in ancient Egypt.\u00a0 We are apparently going to witness [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[350],"tags":[141,26,351,354,357,352,355,356,142,353],"class_list":["post-998","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-bread","tag-butter","tag-chocolate","tag-coconut","tag-dessert","tag-peanut","tag-pinneapple","tag-powder","tag-pudding","tag-reeses"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=998"}],"version-history":[{"count":3,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/998\/revisions"}],"predecessor-version":[{"id":1020,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/998\/revisions\/1020"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=998"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}