Austin Leslie's Creole bread pudding with vanilla whiskey sauce, from the late Pampy's Restaurant in New Orleans, Louisiana
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Savory puddings like breakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts.
In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín".[1][2] In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada.[3][4] In Liverpool in the United Kingdom, a moist version of Nelson cake, itself a bread pudding, is nicknamed "Wet Nelly".[5][6]
History
Bread pudding originated with 11th-century English cooks who repurposed leftover stale bread. In the following centuries, the dish became known as "poor man's pudding" because of the scarcity of food at the time, with the pudding being made only with boiling water, sugar, and spices.[7][8][bettersourceneeded]
It was only in the 13th century that eggs and milk were added to the recipe, which then became known as "bread and butter pudding".[8]
American bread pudding
The 18th-century English cookbook The Compleat Housewife contains two recipes for baked bread pudding. The first is identified as "A Bread and Butter Pudding for Fasting Days". To make the pudding a baking dish is lined with puff pastry, and slices of penny loaf with butter, raisins and currants, and pieces of butter are added in alternating layers. Over this is poured thickened, spiced cream and orange blossom water, and the dish is baked in the oven. There is another version of the dish that is simpler, omitting the spices and dried fruits.
With the arrival of the first settlers in the 13 English Colonies in America, bread pudding became popular in the colonies and later in the United States.[8]
Bread pudding served at QUARTER/quarter restaurant in Harmony, Minnesota
In the Philippines, stale unsold bread are commonly used by bakeries to make the characteristically bright red filling of pan de regla.[14]
In the United States, especially Louisiana, bread puddings are typically sweet and served as dessert with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but typically sprinkled with sugar and eaten warm in squares or slices. Sometimes, bread pudding is served warm topped with or alongside a dollop of whipped cream or a scoop of vanilla ice cream.[15] In Puerto Rico, there are many variations of bread pudding on the island. Cream cheese with limezest and guava or coconut-sweet plantain with rumraisins is perhaps the most popular. Bread pudding is always made with a variety of spices. Puerto Rican bread pudding is cooked the same as crème caramel with caramel poured into a baking dish and then the pudding mix is poured on top. The baking dish is placed in a bain-marie and then in the oven.[16]
In Brazil, bread pudding is known as "pudim de pão". The dish consists of bread, eggs, milk, condensed milk, butter, vanilla extract, and a pinch of cinnamon (optional). However, all the ingredients are mixed together in a blender and poured into a bundt-like mold (with a hole in the middle) lined with caramelized sugar syrup, which is then baked in a water bath for about 1 hour and a half. Afterwards, it is left to cool before unmolding and serving. When ready, its appearance can be compared to a creamy yet dense flan.[19]
In Panama, bread pudding is known as "mamallena".[20]
In Southeast Asian regions like Malaysia, Singapore, and Indonesia, bread pudding is sometimes found in local dessert shops. To cater to local preferences, it may incorporate ingredients such as coconut milk, pandan leaves, palm sugar, and tropical fruits.
In Myanmar, bread pudding known as "Pu Tin" in Burmese has been a popular dessert since colonial times. It is also added to a desert known as Falooda.[21]
In Bangladesh, a variation of bread pudding called Shahi Tukra, has existed in the region since Mughal times. Shahi Tukra (also spelled Tukda) is known in Hyderabad as Double Ka Meetha.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, and whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
Semolina pudding or semolina porridge is a porridge-type pudding made from semolina, which is cooked with milk, or a mixture of milk and water, or just water. It is often served with sugar, cocoa powder, cinnamon, raisins, fruit, or syrup. It is similar to grain based halva or halawa. A similar consistency to rice pudding can also be made by using more semolina and by baking, rather than boiling.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Chestnut pudding is a traditional pudding found in European cuisine. It's similar to mont blanc, but simpler, without meringue. The amount of sugar in the recipe varies, with some versions described as more of a "savory custard". This can be made a dessert by increasing the sugar.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
↑ Randelman, Mary Urrutia; Joan Schwartz (1992). Memories of a Cuban Kitchen: More than 200 Classic Recipes. New York: Macmillan. pp.290–201. ISBN0-02-860998-0.[page verification needed]
↑ Villapol, Nitza; Martha Martínez (1956). Cocina al minuto. La Habana, Cuba: Roger A. Queralt – Artes Gráficas. p.254.
↑ Tucker, Susan (2009). New Orleans cuisine: fourteen signature dishes and their histories. Jackson: University Press of Mississippi. ISBN9781604736458. OCLC690209593.
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