Pouding means "pudding" and pain means "bread." So "bread pudding", which is a kind of pain perdu. I made some yesterday and flavored it with diced apple, whole pecans, yellow raisins, apple brandy, vanilla extract, sugar (cassonade which I remember being sold as "raw" sugar in the U.S.), and a small amount of maple syrup. The three main ingredients are stale bread — in our case, that means stale baguette cut into cubes (crusts and all), whole milk or even half-and-half, and eggs. Above is a photo of the pudding as it came out of the oven.
Here's is a photo showing what it looked like before I cooked it. And here'sa link to a post with a recipe that I published a decade ago.
This looks delicious!
ReplyDeleteBritish bread and butter pudding is slightly different. Triangular slices of stale bread, buttered, arranged in the dish with points upwards, sprinkled with sultanas or raisins and baked in the custard. A taste of my childhood! While the French were enjoying baguettes the British had embraced "Wonderloaf", a sliced white bread perfect for sandwiches and bread and butter pudding!
We had Wonder Bread in the U.S., and many competing brands of sliced bread. I remember French people coming to the U.S. finding our bread was not bread at all but what they called éponge — sponge cake.
DeleteBetter bread, better results. My Sweet Bear would adore it.
ReplyDeleteYumm! It's always fun to see your food posts. I was thinking that I don't remember ever seeing you post a recipe for bread pudding before, and, sure enough, I did not comment on that blog post you did in 2015. I wonder why I missed reading the blog that day? :)
ReplyDeleteI love bread pudding and yours looks delicious.
ReplyDeleteBettyAnn
I love bread pudding, or Pouding au pain. I guess I'm a comfort food person. This looks so good Ken!
ReplyDeleteI can almost smell it here...and I am definitely drooling! C in Ca
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