Let me start by saying I Heart Bread Pudding!!! I am not normally a huge dessert fan...love to make them...but give me a slab of cheese, a hunk of bread and a glass of wine any day and I will be just as happy as a clam.



Speaking of which did you know that the saying "happy as a clam" has been around since the 19th century. It actually use to be "happy as a clam in high water," but it got shortened over time. And it refers to the fact that if clams are in water at high tide more than likely humans won't be able to get to them and eat them, which obviously makes them happy. Isn't that funny!!

However, bread pudding is one of those few dessert exceptions that I make. Probably because its bread, cream which is in the cheese family and chocolate. I do not like raisins in my bread pudding and I was a little concerned going into this class for fear that everything would be raisin packed, but I got lucky.



Last night I went to Let's Get Cookin' and made 1 savory and 4 sweet bread puddings. They were all heaven and they were all sans raisins!! I loved this class because bread pudding is very easy to make, not especially time consuming and adaptable, meaning you can pretty much add whatever you want to it...and it all tastes good.



The cooking class started with a savory bread pudding which I had never had before. It was kind of a cross between a quiche and souffle. However, I could completely see myself making this recipe for a brunch and it just screams Easter. It was called Savory Bread Pudding with Spinach, Bacon and Gruyere. This isn't the exact recipe we made last night but this one is pretty darn close: http://www.epicurious.com/recipes/food/views/Arugula-Bacon-and-Gruyere-Bread-Pudding-350898

The class was then divided into groups and we all get to make parts of the sweet bread puddings. I was assigned to the Fall Fantasy Cranberry Orange and Pecan Bread Pudding. Yes, of course I chose this pudding since it had the phrase "fall fantasy" in it...seriously how could I go wrong with that one This was an orange/chocolate bread pudding and it would be amazing with a great martini. My first task was to cut the bread, which was 2 large baguettes. And it was pretty comical because as I cut the bread into cubes and the instructor kept putting her hand into the bowl and pulling out pieces that I had cut too large and tearing them smaller. It was pretty funny!!

It was also pretty strange that I was the most talkative person in the class. Everyone else took their bread pudding way too seriously!!! And pretty quickly it was pretty obvious as to which side of the room was having fun with their bread pudding and which side of the room appeared to be in an episode of Masterpiece Theater...boring.

And I have always thought that my knife skills left something to be desired, however it was not me who ended up with a band aid and a bleeding finger. Of course out of all of the people in the class it was my partner in crime who ended up with a bread pudding injury. Nice job my friend!!! Luckily she was ok and we didn't have to take a trip to the ER in lieu of eating bread pudding because that would have a royal bummer...and yes obviously I am a good friend since I took a photo of her injury and included it in my blog...



So bread pudding is very easy to make. All of the recipes although they had different flavor variations pretty much consisted of bread that was cubed. The type of bread that is used can vary depending on the consistency and flavor profile you are looking for, but bread is definitely a common denominator.

The bread cubes then have an egg and cream mixture that is added to it, to make it a kind of soupy consistency. Finally, just add the flavor you are looking for. We had a banana caramel bread pudding with a caramel sauce that was actually really good and more chewy in texture. We had a coconut rum bread pudding that was heavenly...actually probably my favorite...and it tasted a little bit like a coconut macaroon. My orange/chocolate bread pudding which reminded me of those Xmas chocolate oranges we all use to have in our stockings as kids.  There was also a chocolate cherry bread pudding.


Here is my favorite recipe of the night-Coconut Rum Bread Pudding

16 oz loaf of thick cut white bread cut into 3/4" cubes...this was the hard part
1 13.5 oz can of coconut milk, they preferred the brand Chaokoh
1 cup whole milk
1 cup heave cream **yes bread pudding is extremely low in calories and fat **
1/4 cup coconut rum **1/2 cup if you plan on drinking some of it **
4 eggs
3/4 cup sugar
1/2 tsp cinnamon
1 tsp vanilla extract
1 tsp coconut extract
1/2 tsp salt
1 cup toasted coconut

Place the bread cubes in a large bowl and set aside

Heat the coconut milk, whole milk, and heavy cream in a medium saucepan until just simmering. Remove from heat.

Whisk the coconut rum, eggs, sugar, cinnamon, extracts and salt in a medium bowl. Slowly pour the coconut milk mixture into the egg mixture whisking constantly. Add the toasted coconut. Pour this mixture over the bread in the large bowl. Fold gently to combine the mixture. Let stand to allow the bread to absorb the liquid.

Divide the mixture among 12 ramekins or into a buttered 9x13 baking dish.

Place the ramekins into a roasting pan and transfer the pan to the oven. Pour boiling water into the pan to reach halfway up the sides of the ramekins. Bake until golden brown about 40 minutes. If using the 9x13 increase the baking time by 10-15 minutes. Cool on a rack for 20 minutes, but this recipe can be served cold or warm.


The class also had us make some sauces which were extremely rich and luscious accompaniments for the pudding. Bread pudding is truly the perfect Fall/Winter dessert and I will definitely be going back to these recipes the next time I entertain, want to impress someone or just need a sugar infusion.
Cheers my friends!!