Get into the comfort zone with bread pudding

Cooking with Cathie

By Cathie Campbell

(Updated: Friday, April 18, 2008, 9:00 PM)

I know there are people who dislike anything custardy, and I hope they will forgive my focus on bread pudding this week, but I am one of the many people who love custard! I even have an addiction to a delicious frozen custard at a place called Cali's in Clovis, but only the vanilla flavor. I was a kid in the '50s and '60s, when comfort foods were on most every family's dinner table, and bread pudding, made with custard, was a favorite.

I must admit, though, the last time I cooked one, it didn't turn out and I do not know why. I had made bread puddings for decades and every one was perfect until a few days ago. The only thing I did differently was to add brown sugar instead of white. I scalded the milk (not all recipes say to do that), slowly mixed it into the beaten eggs...the usual stuff. I even baked it in the oven in a pan of water to keep the edges from getting crusty. But as it cooled off, it looked watery, as if the whey had separated out of the milk. I drained the liquid off and the pudding tasted OK, but looked awful. If anybody has an idea of what caused that, please let me know. It really surprised me, and I don't want a repeat of that.

Here are some favorite recipes for bread pudding, and if you like bananas, try the recipe from a New Orleans chef. Happy eating!

Banana bread pudding with banana rum sauce

From Chef Frank Brigtsen of Brigtsen's Restaurant in Uptown New Orleans. This is a cross between the classic bread pudding and Bananas Foster, the great flaming bananas and ice cream dessert.

• 6 cups bite-sized pieces of day-old French bread
• 3 cups milk
• 3 large eggs
• 2/3 cup plus 1 tblsp. sugar
• 2 large very ripe bananas
• 3/4 tblsp. vanilla extract
• 1 tblsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup seedless raisins
• 1/2 cup roasted pecans
• 3 tblsps. unsalted butter
• 3/4 cup heavy whipping cream
• Banana rum sauce (see below)

Preheat the oven to 300. Put the French bread pieces into a nine-by-12-by-two-inch baking pan. In a blender or food processor, blend the eggs, milk, 2/3 cup sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of the vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and the pecans and let the mixture set for 20 minutes. Top with small pieces of the butter.

2. Cover the pudding with aluminum foil and place the pan into a larger pan. Add warm water to a depth of one inch in the larger pan. Bake for one hour. Remove the foil and bake uncovered for 15 minutes until set.

3. In a deep, medium bowl, whisk the cream just until it begins to thicken. Add the remaining one tablespoon of sugar and 1/4 teaspoon vanilla. Continue whisking until soft peaks form. Cover and chill.

Banana rum sauce

• 2/3 cup unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 6 large ripe bananas, quartered
• 1 tsp.ground cinnamon
• 1/4 tsp. ground nutmeg
• 3 tblsps. dark rum
• 2 tblsps.banana liqueur
• 1/2 tsp. pure vanilla extract

1. Heat a large saute pan or skillet over low heat. Add the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until the butter and sugar become creamy and the bananas begin to soften, about one minute. Remove the skillet from heat and add the rum and the liqueur. Return the pan to the heat. Tilt the pan, avert your face and light the liquid with a long match. Shake the skillet until the flames subside. Add the vanilla, remove from heat and keep warm.

2. To serve, place a large scoop of bread pudding in the middle of each serving plate or bowl. Place 2 slices of banana on each plate and top with about 3 tablespoons of sauce. Spoon the whipped cream over the bread pudding and serve immediately. Makes 12 servings.

Double raisin bread pudding

From the good folks at Sun-Maid. This is soooooo good and very easy.

• 6 slices Sun-Maid Cinnamon Swirl Raisin Bread, cut into into 3/4-inch pieces
• 1/2 cup Sun-Maid raisins
• 2 cups milk
• 2 large eggs
• 1/4 cup sugar
• 2 tsps. vanilla
• 1/4 tsp. each salt, cinnamon and nutmeg

1. Heat oven to 350 (325 for a glass dish). Butter a 1-quart baking dish. Combine bread cubes and raisins in baking dish.

2. Combine milk, eggs, sugar, vanilla, salt, cinnamon and nutmeg; blend well. Pour over bread and raisins. Let stand 5 minutes. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean. Serve warm or cool with ice cream or cream. Or serve with Spirited Sauce.

Spirited sauce

• 1 1/4 cups powdered sugar
• 6 tblsps, butter
• 1 large egg, beaten
• 1/4 cup dark rum, brandy or apple juice

1. In saucepan, combine all sauce ingredients.

2. Cook over low heat, stirring constantly, until thickened, about three minutes. Serve warm over warm or cool pudding. Makes four to six servings.

Caramel apple bread pudding with cinnamon cream

• 1 package (12-oz.) frozen escalloped apples, thawed
• 8 eggs, lightly beaten
• 2 cups milk
• 2 cups half-and-half
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 tsps. baking powder
• 1 1/2 tsps. cinnamon, divided
• 1 tsp. vanilla
• 1 loaf (16-oz.) challah or any sweet bread, cut into 3/4-inch cubes
• 1 container (12 1/4-oz.) caramel ice cream topping
• 2 cups vanilla ice cream
• Additional vanilla ice cream (optional)
• Mint sprigs (optional)

1. Preheat oven to 350. Spray 13-by-nine-inch baking pan with nonstick cooking spray.

2. Combine apples, eggs, milk, half-and-half, sugar, butter, baking powder, 1 teaspoon cinnamon and vanilla in large bowl.

Mix well.

Gently fold in bread cubes. Pour into prepared pan and bake 50 minutes. Cool in pan 20 minutes.

3. Drizzle 1/2 cup caramel topping over bread pudding; cut into 16 sections.

4. Microwave ice cream in small bowl about 30 seconds or until partially melted. Stir until smooth. Add remaining 1/2 teaspoon cinnamon and whisk until combined. Place one-eighth of sauce on each serving plate.

Top with ice cream and mint sprig, if desired.