Comments: 6
Debbie's Spurts 8 months ago
Other than the spices and softness, I think bread puddings are similar to classic French toast. Diced cooked apples or cranberries work great in place of raisins. I like raisins, but for bread pudding I soak them or dried cherries a long time in rum, bourbon or brandy. That's probably because I'm used to spongier/custard-ier ones heavily spiced sometimes with a brandy hard sauce or drips of caramel rather than the frosting I see in some recipes and casino buffets.
Familiar Diversions 8 months ago
Ooh, cranberries would be yummy. I'll have to keep that in mind for the next time I do this.
Person Of Interest 8 months ago
I was going to suggest cranberries too. I use them as a substitute for raisins in many recipes.
Darth Pony 8 months ago
Can confirm, it's supposed to be French toast-like. And whatever you'd put with French toast also goes with bread pudding. I like to leave out the raisins and top it with fresh berries and whipped cream or ice cream.
Debbie's Spurts 8 months ago
I've also dumped in some butterscotch morsels and skipped a caramel topping. But, I also like stirring butterscotch morsels and a smidge of oats into regular pancake batter while it rests.
We often skip the raisins. A good rum, though, is essential. Challah is a good base, if we let any get survive that long.