Easy and Rich Bread Pudding Recipe

[Saviolo]

We had made muffalettas recently, and we had a bunch of bread that we had pulled out of the big loaf to make room for all the delicious things you stuff into a muffaletta (you can find our video on this on our channel, as well). So we decided to make bread pudding! This is adapted from Paul Prudhomme's bread pudding recipe, but we scaled a bunch of stuff back. It has a lot less sugar, and we've added rum-soaked raisins, and simplified the technique a little.

It is -very- rich. Also, in the proportions we made it, it came out very custardy in the middle, which was delicious, but I could see how it might be a textural issue for some people for it to be so soft. To be honest, we ate this the evening we made it when it was still warm but had completely set, and then we had it cold the following day, and it was much better cold the following day.

[mopinko]

1. my bread pudding upgrade-

dried sour cherries instead of raisins. mmm.

i like a little tooth in my bread pudding, but i like enough soft for contrast.
i try to make it any time i make my bread machine french. it isnt really like good french bread, but it is good, firm, crusty, easy bread. makes a perfect pudding.

[Saviolo]

2. Love love love dried cherries

There are lots of dried fruit choices that you could use for this. We added the rum raisins because they added a very pleasant rummy boozy aroma and flavour to the whole thing. Went very well with everything, but dried cherries are a definite decent substitute (soaked in bourbon, maybe?).

[mopinko]

3. i was thinking brandy. or a nice fruity wine. a little cinnamon.

i grow a lot of small fruits, and that is sorta the core of my plan.
i really need a good solar dehydrator by the time the fruit trees start to really bear.
the real money is in shelf stable, value added.
my kitchen is almost ready. needs a couple small adds.