Monday, September 10, 2012

Bread Butter Pudding with Fruit Cocktail

Salam & Hi.

If you have seen Bread Butter Pudding with Fruit Cocktail on The Best Thing I Ever Ate, Food Network, this is it. I've been looking for the recipe for so long, I found a few attempts but they didn't follow the same method like what I saw on TV. But yesterday I found this blog. She found the recipe! Kudos to her. I totally forgot the restaurants name was Mother's. Did a bit of googling and found this. They actually shared the recipe on their website? wow.. if only i knew about this sooner. :P

If you DON'T want to make a huge batch of bread butter pudding, you should follow my recipe below. I have divided everything with 4 (including the sauce), and it fits 4 small rameskin dishes. Feel free to use any size dishes you have. :P

Mother's Bread Butter Pudding (with Fruit Cocktail)
Adapted from here

Serving size : 8-24 people

5 to 6 slices of stale bread
1/2 cup cream + 2 cups fresh milk (alt: 2.5 cups of fresh milk)
3 Eggs
1 cup sugar (if serve with sauce, reduce to 0.5-1 cup of sugar)
1 cup fruit cocktail, drained
1/8 tsp ground nutmeg (optional)
1 tbsp ground cinnamon
1/2 tspn vanilla essence
85 grams unsalted butter

1. In a large mixing bowl shred bread into small pieces - set aside.
2. In a saucepan simmer milk and butter until butter is melted.
3. Add milk and mix until bread absorbs all the milk.
note: the warm milk really helps the bread absorbs all the liquid faster.
4. In a separate bowl whip eggs until combined. Add sugar, cinnamon, nutmeg and vanilla extract to the eggs, and mix until all sugar has dissolved.
5. Pour the egg mixture into the bowl of soaked bread, together with the fruit cocktail, and mix until all combined.
6. Pour into a buttered dish. Put into a 180 degree oven, bake until top is brown and middle is done.
note: i used 4 small rameskin dish, and mine was ready within 10-20 minutes. the smaller your dish, the faster it will bake.


FYI, I didn't do the sauce, as the bread butter pudding is already quite sweet on its own. I used 1.5 cups of sugar at the time, and I'm suggesting you guys to use only 1 cup of sugar. Feel free to opt out the sauce. You can even eat it with ice cream. :P

But if you want to make the sauce, you might want to decrease the amount of sugar used in your bread butter pudding, maybe between 0.5 to 1 cup?

Anyway, there's brandy in the sauce. Not to worry. Muslims can replace the brandy with fruit juice: apple, apricot, cherry, peach, raspberry or grape. You only need a small amount.

TIP: if you want to replace any alcoholic ingredients, you can use this link as reference.


You can choose between these 2 sauces below that was served along with Mother's Bread Pudding. The ingredients below has also been divided by 4.

a) Bread Pudding Sauce
58 grams unsalted butter
1/8 cup of brown sugar
a pinch (1/16 tsp) of ground cinnamon
a smidgen (1/32 tsp) of nutmeg
15 ml of fruit juice (refer above)

Mix all ingredients in a small saucepan and bring to a simmer allowing butter to separate. Remove from heat. Pour either on top of bread pudding in pan or spoon onto each piece of bread pudding when served.

b) Buttered Fruity Sauce
1/4 cup of butter, clarified
a smidgen (1/32 tsp) of ground cinnamon
a smidgen (1/32 tsp) ground nutmeg
1/2 tbsp dark brown sugar
8 ml fruit juice (refer above)

Combine all ingredients in a medium saucepan. Raise to a boil, then hold warm in a double boiler or a pot set into another pot of hot water. Spoon onto each piece of bread pudding when served.


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