Bread pudding

Bread pudding

Bread pudding is a dessert popular in British cuisine, Cuisine of Puerto Rico, Mexican Cuisine, Louisiana Creole and that of the Southern United States, as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding or broodpudding. It is also referred to as "Migas" and "Pudín de Pan" [cite book
last = Randelman
first = Mary Urrutia
authorlink =
coauthors = Joan Schwartz
title = Memories of a Cuban Kitchen: More than 200 Classic Recipes
publisher = Macmillan
date = 1992
location = New York
pages = pp. 290 - 201
url =
doi =
id =
isbn = 0-02-860998-0] [cite book
last = Villapol
first = Nitza
authorlink =
coauthors = Martha Martínez
title = Cocina al minuto
publisher = Roger A. Queralt - Artes Gráficas
date = 1956
location = La Habana, Cuba
pages = p. 254
url =
doi =
id =
isbn = ] in Spanish. It is made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices, and dried fruit.

The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked.

It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices. In Malaysia, bread pudding is consumed with custard sauce. In Hong Kong, bread pudding usually served with Vanilla Cream Dressing

Bread pudding should not be confused with bread and butter pudding.

References


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