I just finished work and played around with something and it seemed to impress most of the boys and girls at work so I'll write it down now before I forget it. Besides, it's been way too long since I last posted (my apologies to you all!). Here is yet another simple base recipe that I added a bit of a twist to and with good results. Bread Pudding is basically Baked French Toast: egg bread cooked with a custard. Pretty simple once you've done it.
I've done numerous variations on the theme: Butternut Squash Bread Pudding, Mushroom Bread Pudding, Lavender Bread Pudding. This one still uses the basic recipe so it is nearly foolproof.
Lemongrass-Ginger Bread Pudding
3 Stalks of Lemongrass, bruised
small piece of ginger, whole and peeled (approx. 15g)
.5 l 2% Milk
.5 l 35% Cream
8 Egg Yolks
2 Whole Eggs
.25 l Maple Syrup
Splash of Vanilla Extract
1 large loaf of Egg Bread, crust removed, cut into squares
Preheat oven at 350 Celsius.
Liberally butter an 8 x 11 dish. Fill dish with cut bread and allow bread to go a little stale.
In a saucepan, heat milk, cream, vanilla, syrup with lemongrass and ginger and slowly bring to a scald. Reduce heat and let simmer for 10 minutes stirring occasionally to prevent burning.
In a bowl, combine sugar and eggs and whip vigorously to the "ribbon stage". Approximately 5 minutes.
Strain custard into a pitcher, slowly add custard to eggs while whisking to incorporate. Pour final custard to baking pan and allows for bread to soak up all the custard. Cover with tinfoil shiny side up.
Place baking sheet into a larger pan in the oven. Pour hot water in larger pan and bake for 45 - 55 min. To check pudding, stick a toothpick inside and it should come out cleanly. Refrigerate for 1 hr to let settle.
Serve with fresh berries and ice cream of choice.
Variations: Ha! Name it. This can go anywhere.
This recipe should be made in advance so if you are entertaining, make this the day before and have it ready for serving. Almost too easy.