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<\/figure><\/div>\n\n\nIf you have never tried bread pudding forget the goopy made from a boxed mix concept of pudding. Instead imagine French toast made with MORE; more milk, more eggs and extra add ins.<\/p>\n\n\n\n
In fact, the first time my mom made it she called it \"Cajun Delight\" because she got the recipe from a cooking class she took on her vacation to New Orleans. <\/p>\n\n\n\n
She thought my brother and I would balk at the name. We might have looked at her funny, but we were (and still are) adventurous eaters.<\/p>\n\n\n\n
Variations for Bread Pudding<\/h2>\n\n\n\n
The basic recipe is delicious as is, but here are some ideas for varying it to inspire you to get creative:<\/p>\n\n\n\n
Bread:<\/strong> Obviously you need bread to make bread pudding. If you have a loaf that is getting stale (but not moldy - yeck!) slice it in to pieces and let it soak in the milk and egg mixture like you would French toast to turn it into custard like perfection when done. <\/p>\n\n\n\n You can use just about any type of bread, but rye or pumpernickel might be a bit odd for dessert. Some delicious choices besides plain white bread include Panettone, Hawaiian rolls<\/a>, cinnamon raisin<\/a>, and chocolate bread<\/a>.<\/p>\n\n\n\n You can also use leftover cake<\/strong>. But, you will want to cut down on the sugar in the custard mix.<\/p>\n\n\n\n Milk:<\/strong> You can use dairy or non-dairy milk and it will not vary the taste much. <\/p>\n\n\n\n Eggs: <\/strong>I always use regular chicken eggs, with one yolk saved for the sauce. You could try the following as substitues:<\/p>\n\n\n\n I have not tried any of these! If you do, please let us know how it comes out.<\/p>\n\n\n\n Brandy<\/strong> is traditionally used in the sauce, but you can use other liqueurs such as Kahlua<\/a>, Limoncello<\/a>, Amaretto<\/a>, Irish Cream. Or go non-alcoholic with fruit juice or liquid coffee syrups.<\/p>\n\n\n\n Mix ins:<\/strong> Here is where you can really get creative. You need 3 to 4 cups of \"extras\" to go along with the bread. Some ideas:<\/p>\n\n\n\n Spices:<\/strong> I am not a big fan of chocolate and cinnamon\/nutmeg so I omit them when I add chocolate ingredients.<\/p>\n\n\n\n A few variations I have made are leftover Easter chocolate, with some of the chocolate bread, chocolate eggs and malted milk eggs. I skipped making any sauce and just drizzled chocolate sauce on top.<\/p>\n\n\n And at Christmas time there was the Panettone Bread Pudding<\/a> with Limoncello Sauce.<\/p>\n\n\n <\/p><\/div>\n\n
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<\/div>\n\nRecipe<\/h2>