Bread pudding

Bread pudding
Type Pudding
Place of origin Europe
Main ingredients Usually stale bread; combination of milk, eggs, suet, sugar or syrup, dried fruit, and spices
Cookbook: Bread pudding  Media: Bread pudding

Bread pudding is a bread-based dessert popular in many countries' cuisines. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada.[1][2]

Bread pudding 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 may be served as main courses, while sweet puddings are typically eaten as desserts.

In the United Kingdom, it is said to be a moist version of Nelson Cake, hence the nickname, "Wet Nelly".[3]

Regional variations

In Belgium, particularly Brussels, it is baked with brown sugar, cinnamon, old bread, and raisins or apple.[4]

In Canada, bread pudding is sometimes made with maple syrup.[5]

In Hong Kong, bread pudding is usually served with vanilla cream dressing.

In Hungary, it is called 'Máglyarakás' which is baked with whipped egg whites on top of it.

In Malaysia, bread pudding is eaten with custard sauce.

In Mecklenburg-Vorpommern, Germany, black bread is used to make "black bread pudding" (Schwarzbrotpudding).

In Puerto Rico, bread pudding is soaked over night in coconut milk and served with a guava rum sauce.

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.[6]

In Panama, bread pudding is known as "mamallena".

In Aruba, bread pudding is known as "pan bolo".

In Cuba, bread pudding is known as “pudín” and many serve it with a guava marmalade.[7]

In Argentina, bread pudding is known as "budin de pan".

See also

References

  1. Randelman, Mary Urrutia; Joan Schwartz (1992). Memories of a Cuban Kitchen: More than 200 Classic Recipes. New York: Macmillan. pp. 290–201. ISBN 0-02-860998-0.
  2. Villapol, Nitza; Martha Martínez (1956). Cocina al minuto. La Habana, Cuba: Roger A. Queralt – Artes Gráficas. p. 254.
  3. "Wet Nelly". National Trust. Retrieved 27 August 2018.
  4. Waerebeek, Ruth; Robbins, Maria (1996). Everybody eats well in Belgium cookbook: 250 Recipes from a Rich Culinary Tradition. New York: Workman Pub. pp. 294–95. ISBN 9781563054112. Retrieved November 17, 2017.
  5. "Maple bread pudding". Retrieved 12 December 2017 via The Globe and Mail.
  6. "Shibboleth Authentication Request". Ebookcentral-proquest-com.ezproxy.fandm.edu. Retrieved 2018-03-12.
  7. "Queen of All Pudding". Edible South Florida. Retrieved 27 August 2018.
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