Hey Puddin`!

I love bread pudding. It isn't super popular or appreciated like it should be. I guess it would be like the Alice in Chains of food.

There is an issue I've come across with people and their bread pudding. They mix everything together and carelessly throw it into the oven.

There are a few steps to keep in mind, in order to have the most amazing bread pudding. Light, yet rich, and a balance in sweetness.

1. Use good bread. I've totally made bread pudding years ago using old ass sandwich bread. Hey, use what you have, but if you want to put some thought into it, get the good stuff. I love using sourdough from Boudin based out of San Francisco. Their yeast strand is over 100 years old, and the bread has the perfect consistency. Your bread does matter! Use what YOU like.

2. Day old bread. I think this is why I got into making bread pudding. Shocking as this sounds, I always have left over bread. I make bread pudding (or croutons, stuffing...). The reason we use day old bread is because it absorbs liquid sufficiently, so you aren't left with this dense, mush.

3. Custard Method. I hate the thought of just whisking some eggs, adding milk and sugar and blah blah blah. Put some thought into it. Cooking is about connecting with your food. Elevate your ingredients by making a custard base.

Heat up cream, milk etc, add in a little sugar (this prevents the lactose from scalding) Once heated up, take a bowl of egg yolks and sugar, ladle in a little hot cream, whisk, a little more, whisk, then add in the rest. BOOM! THEN your extract (it will evaporate out if you add it to your milk when it's cooking. )

4. Save your egg whites. whisk them, with cream of tarter until stiff peaks. Fold into your cooled down custard base. Now your bread pudding will be extra light and fluffy. Kinda like a souffle (but not).

5. Soak for 20 minutes. You want everything absorbed nicely. Make sure your cubed bread is consistent in size!

6. Baste. WTF? Yea, I do this simply with a little sugar water, or a reduced amaretto liquor. I love those gorgeous peaks of crust popping out on a good looking bread pudding, but they tend to try out quickly. This way, you will maintain a nice texture, without burning the shit out of your puddin'.


7. Get Creative. Go nuts with your flavor profiling. Things like vanilla, candied citrus rind, nuts, bitters, coffee... not all combined, come on now. Make it savory, or sweet. Top it off with a good quality ricotta or mascarpone, gelato, or even greek yogurt slightly sweetened with honey, or a streustel.

Recipes are guidelines guys. I say this all of the time. It's all about technique.

Amber~