The Proof’s in the Bread Pudding

I never had bread pudding when I was growing up. That’s probably because in a busy family with two parents working and four kids at home, stale bread was one rare commodity. It was a whole lot more likely for us to be out of bread completely!

Today, though, in an empty nest household, stale bread happens a lot more than I’d like, no matter how carefully I think I plan. I often freeze extra bread, sometimes make crumbs with the older stuff, but this time, I decided to make bread pudding. Just the name conjures up all kinds of cozy images and good cinnamon-y smells. I think I can smell a fresh cup of coffee along with it.

Many of the bread pudding recipes I’ve looked at asked for “stale Italian bread” or offered “ciabatta is best,” but they all said any stale bread will do. I think freezer burn is close to stale so I dug out a package of hot dogs buns that have been sitting in the freezer since Labor Day “just in case.” Here's my case.

A recipe from a beautiful blog, The Meaning of Pie, was my inspiration. The only things I did differently than Kelly was to sprinkle the dried cranberries and chopped walnuts (Christmas baking leftovers) over the milk soaked bread cubes before pouring the eggs over the mixture. I did let my hot dog buns sit on the counter naked so they would be drier. And I added a luscious and gooey vanilla sauce, so good I could have eaten it alone with a spoon. (Just a couple.) Eating the warm bread pudding, topped with the warm vanilla sauce and that hot cup of coffee almost makes winter worthwhile.  Next time, though, I'm thinking some brandy-soaked raisins would be nice.  And a little brandied-coffee, too.  That sounds like a real warmer-upper.

Bread Pudding
from The Meaning of Pie

About 4 cups (or more) torn bread, any leftover dried out bread you may have
2 cups milk
1 cup half and half
¾ cup sugar
1 teaspoon cinnamon
Dash of salt
½ stick butter
3 eggs
Topping:  ¼ cup granulated sugar, ½ teaspoon cinnamon

Preheat oven to 350 degrees. Butter a casserole dish and fill it with torn bread. In a small saucepan, heat the milk, half-and-half, sugar, cinnamon, salt and butter until just melted and combined. Pour the milk over the torn bread and let it sit for about five minutes, being sure to submerge any bread pieces. In a small bowl, whisk the eggs and then pour over the bread. Carefully fold the eggs into the bread mixture until they’re well incorporated.

For the topping, mix the cinnamon and sugar and sprinkle over the top of the filled casserole.

To bake, use a water bath. Place the bread pudding dish in a pan large enough to hold it and place them together in the preheated oven. Very carefully, pour boiling water into the larger dish so it comes halfway up the sides of the bread pudding dish. Bake for 45 to 50 minutes or until a knife inserted in the middle comes out (pretty) clean.

Vanilla Sauce

½ cup butter
½ cup granulated white sugar
½ cup packed light brown sugar
½ cup whipping cream
1 tablespoon vanilla

Bring all the ingredients except the vanilla to a boil in a medium sized saucepan over medium heat. Reduce heat and simmer 4 to 5 minutes. Remove from heat and stir in vanilla.

It's the Season for Apple Cake

The first time I ever made this cake was the year the small town I was living in at the time hosted its first AppleFest. Rumor had it that Franklin, Pennsylvania, was home to the fabled Johnny Appleseed, if even briefly, and the connection was inspiration for what has blossomed into a three day event that attracts nearly 16,000 people – twice the town’s normal population. (This year the event is October 1-3.)

An apple recipe contest was just one feature of the festival and this Apple Dapple Cake was the First Prize winner. A cookbook was also published with all the entrants’ submissions. I was not very confident in my cooking (especially baking!) abilities back then, so I didn’t submit anything. This cake is one I can’t mess up, though. It’s so moist and thick with appley flavor and the crunch of the nuts and coconut. Over the years of making this, I've changed it ever-so-slightly, just toasting the nuts, and adding coconut; I think the next time I make it, I'll add some cinnamon.

We had this cake for Amy’s “We killed the fatted calf for you” farewell dinner. It didn’t last long, even with just the three of us sharing it.

Apple Dapple Cake
3 eggs
2 cups sugar
1 ½ cups vegetable oil
2 t vanilla
3 cups chopped apple (any variety)
1 t salt
1 t. baking soda
3 cups all-purpose flour
1 ½ cups nuts (I used toasted walnuts)
1 cup coconut
For glaze:
4 ounces unsalted butter
½ t vanilla
 ½ cup packed brown sugar
2 T milk

Preheat oven to 350 degrees Fahrenheit.  Lightly grease 10-inch fluted or Bundt cake pan.

In mixing bowl, combine eggs, oil sugar, and vanilla until blended. Add apples. In another bowl, sift together flour, salt and soda. Add dry ingredients to wet. Mix. Add nuts and coconut. Bake at 350 degrees for about 1 hour, until toothpick comes out clean.

For glaze:  While cake bakes, make glaze. Melt butter, vanilla, and brown sugar together over medium heat. Bring to boil. Remove from heat and add milk. While cake is still warm, pour glaze over cake. When completely cool, remove from pan. Serve with whipped cream or ice cream.