About 'My' France
Life in rural France - Food - Friends - Wine - Cheese - Comments
Welcome to French Food
Focus. The name describes the intent of this blog. I'll focus on food
and because I live in rural
France the stress will be upon French food. There are numerous posts
concerning life in France and, certainly,
about anything that strikes my fancy.
you have some good recipes or if you want to rave
about any great French
is the place to do it.
I hope you enjoy my ramblings about rural France!
Here to send me a comment
BREAD PUDDING RECIPE
There are those times when
having some nice comfort food is almost a necessity. Such a time
occurred for Linda last week. She'd had some dental surgery which was
scary in & of itself and was very sore afterwards. Obviously it was
difficult for her to eat, especially anything that had to be chewed
Bread Pudding to the rescue! Now, I haven't
made bread pudding for years in fact I can't remember the last time I
did make it. So I cruised the net for recipes. As you can image there
were hundreds to choose from, but not quite did it for me. I liked parts
of various ones, but none of them put everything together.
Thus I decided to make up my own recipe. Here it
is, nothing special but my variation. I was pleased with the way it
turned out and Linda was delighted that here was something she could eat
& enjoy. She had seconds, a good sign.
Here it is:
- Day old bread. Just about any kind. I used
a combination of white baguette & whole grain from our local baker.
- Whole milk
- Full cream
- a splash of dark rum
- Sugar. Or in this case I used splenda to
save calories. I think dark brown sugar would also be great.
- Ground nutmeg, cinnamon & ginger to taste
- Raisins. As many as you like
- Tear the bread into chunks of roughly one
inch square. Crusts & all. I did about 8 cups loosely packed. Heat
your oven to 190 C.
- Mix the milk & full cream. The ratio of
cream to milk depends upon just how rich you want the pudding to be.
I used about 2/3 milk. Make about half as much of this mixture as
you have of the bread, thus in my case I did 4 cups of milk.
- Add the sugar & spices. Use about half as
much sugar (or splenda) as you have milk. In my case 2 cups.
- Pour the milk mixture over the bread
pieces. The milk should just barely cover the bread, if not add a
bit more milk or push the bread down into the milk with the back of
- Let the mixture sit for 20-30 minutes then
add the raisins. Stir very gently to distribute the raisins.
- Pour the mixture into a shallow casserole
and put the filled casserole onto a baking tray to prevent spills.
- Bake in the 190 C oven for about half an
hour or until the top starts to brown. *You can test by sticking a
knife into the pudding to see if it comes out clean.
- Remove from the oven when done.
You can serve hot, warm or cold. Its equally good the next day & it
freezes well. Ice cream, cream, crème fraiche all make nice topping
It truly is delicious and it truly is comforting. I'll make it more
often now that I've rediscovered it.