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An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish. It is not a traditional creamy pudding but instead is a soft-textured combination of food items that become solid in consistency but spongy to the touch after being baked or steamed. Consisting primarily of bread cubes or slices of bread, the ingredients used to make bread puddings starts with either fresh or stale bread from any type of dough breads such as French or Italian breads, challah breads, croissants, brioches, and raisin breads. The typical procedure for making the pudding begins by mixing milk, eggs, sugar, and seasonings such as ground nutmeg, vanilla and cinnamon to create custard for the bread. Additional ingredients can be added such as fruits and/or nuts. After the custard is made, the bread cubes are placed in a baking dish and the liquid custard is poured over the bread, allowing the bread to soak up the custard. After being cooked, the bread pudding is ready to be served warm or can be refrigerated to be served cold. It can be served as a breakfast, brunch, lunch, or special occasion food dish.
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Bread Pudding term - Related Content |
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| A bread knife generally has a sharp edge that has saw-like notches or teeth, which is referred to as a serrated edge. The blade of a bread knife is 8 to 10 inches long. 8 inches ... |
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| A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve ... |
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| A kitchen utensil that assists with the uniform cutting of bread slices from whole loaves of bread. With evenly slotted spaces a half an inch apart and parallel to each side, the ... |
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| An electric baking machine built to produce single loaves of bread on the home kitchen countertop. There are a variety of different types of machines available each with many ... |
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| A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley ... |
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| Bread Shapes | Bun and Roll Shapes
Bread Shapes
Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including:
The type ... |
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Breads Using Starters
Many basic bread varieties use a starter as the leavening agent. Using a starter is a traditional method of leavening requiring only a mixture of ... |
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Bread Making Demonstration:Bread Using a Starter
Ciabatta
Ciabatta is typically identified by its shape, which is that of a worn or flattened slipper, and thus the ... |
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| Nutritional Profile of Bread | Significance of Enriched White Bread | Gluten
Nutritional Profile of Bread
The nutritional profiles for the breads listed below represent ... |
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Short Term Storage | Long Term Storage | Defrosting Bread
The length of time that bread will keep depends on a number of factors including the ingredients used, ... |
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| You can use canned or fresh pumpkin to make this a plentiful dessert to celebrate Thanksgiving or any Fall occasion. |
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| Moist, sweet and lightly flavored with cinnamon and nutmeg, this bread pudding is wonderful for breakfast or brunch. |
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| A sweet brunch side dish or dessert, filled with a refreshing bread custard and fruit mixture. |
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| Leftover lamb? Use it in this recipe to make a great lamb and potato casserole. |
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| This Thanksgiving, serve a traditional bread stuffing to your family and friends. |
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