Post
 Posted By: tcinsa 
Nov 11  # 6 of 24
Oooooh KY, I like the way you cook! Alcohol has saved a lot of my meals. I learned early that if the meal isn't looking good, get the guests liquored up before serving.:D
Post
 Posted By: KYHeirloomer 
Nov 12  # 7 of 24
Well, I've never had that problem because my meals always look good.

No, I'm not perfect. But even when I screw somthing else I can usually salvage it by the way it gets plated. Pretty is as pretty does, as somebody must have said some time or another. :D
Post
 Posted By: Cook Chatty Cathy 
Dec 10  # 8 of 24
Dear KYH & MamaM,
I am wondering, I have never cared for bread pudding because my Mom made it and it always seemed undercooked and tasted like soggy bread soaked in semi-raw eggs. I have of late been craving some Good Bread Pudding, and I am almost certain it is good. I am going to give it a try with one of these recipes, and thank you for sharing!
So my question is: can I bake it dry w/o using the moist heat method? I think I would like it better that way, but then with eggs being exspensive and milk too I do not want to ruin the recipe!
CCCathy
Post
 Posted By: KYHeirloomer 
Jul 17  # 9 of 24
Cathy, did anyone ever answer this question for you?

If not, yes, you can certainly bake it dry. The recipe I posted specifies that.

The thing about water baths is that they assure an even heat envelope, with no hot spots---including the bottom of the dish. That's why they're so often used with custards (which is all a bread pudding is, really), cheesecakes, and the like.

With cheesecakes they're critical to keep the cake from splitting. With bread pudding, what does a crack matter?
Post
 Posted By: Mama Mangia 
Jul 17  # 10 of 24
This one is a bit different -

Danish Applesauce Bread Crumb Pudding

3/4 stick (6 tablespoons) unsalted butter
12 slice homemade-type white bread, ground fine in a food processor about 2 1/2 cups)
4 cup homemade chunky applesauce (recipe follows) or bottled chunky applesauce

for applesauce:
3 lb. mcintosh apples (about 8 large)
2/3 cup water
1/2 cup sugar
1 cup lingonberry preserves* or raspberry preserves plus additional for garnish
lightly sweetened whipped cream for garnish and as an accompaniment


preheat oven to 325°f. in a large heavy skillet melt butter over moderate heat and stir in bread crumbs. cook bread crumbs, stirring constantly and breaking up lumps, until golden, about 5 minutes. in a 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 1/2 cup preserves and repeat. sprinkle remaining 1/2 cup crumbs on top and bake pudding in middle of oven 25 minutes, or until top is golden brown. pudding may be made 1 day in advance and kept covered and chilled. reheat pudding in a 325°f. oven before serving. garnish pudding with whipped cream and additional preserves. serve pudding warm with whipped cream.

to make chunky applesauce: peel and core apples and cut into 3/4-inch pieces. in a large heavy saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. applesauce may be made 3 days in advance and kept covered and chilled. makes about 5 cups. serves 6.