or Connect
New Posts  All Forums:Forum Nav:

Bread Pudding?

post #1 of 15
Thread Starter 

I am catering a wedding next month.   The couple has opted out of a cake and asked me to make bread pudding.  There will be about 100 guests and I would like to make 4 or 5 different recipes.  I would really appreciate any recipes you folks can give me.

Thanks David

post #2 of 15

This goes over good in my crowd.

Bread Pudding (15)

desserts

6-8 slices bread, day old (you can use hot dog buns, hamburger buns or any bread)
3 tablespoons butter
1/2 cups raisins
4  eggs, beaten
2 cups milk
3/4 cups sugar
1 teaspoons ground cinnamon
1 teaspoons vanilla extract
      ----SAUCE----
1 cups white sugar
1/2 cups butter
1/2 cups heavy cream
1 teaspoons vanilla extract

Preheat oven to 350 degrees.

Spray a casserole dish (9x13) with cooking spray.

Break bread into small pieces in dish and drizzle bread with melted
butter.

Sprinkle raisins over bread.

In a medium bowl, beat eggs till blended, add the milk, sugar, cinnamon and
vanilla. Beat until well mixed.

Pour mixture over the bread and lightly push down with a fork until bread
is covered and soaking up the egg mixture.

Bake for 45 minutes or until the top is crusty and springs back when tested
in center.

Sauce:  Mix all ingredients in a sauce pan and bring to a boil, stirring
well and then simmer for 3 minutes while stirring.  Spoon over cooked bread
pudding.

Yield: 15 servings

post #3 of 15

Are you sure you can make 4-5 differente bread pudding recipes to feed a 100....??

Remembering it will be cooked in baine marie. 

 

Also thats a lot of bread to soak, cut etc....

Thats a lot of eggs

Thats a lot of product in general

 

Are you gonna make big trays or ramekins for single servings of bread pudding?

I personally find trays or rounds of bread pudding really ugly and unnappealing after the first few cuts. 

I think making 100 ramekins or single servings of bread pudding already great, now making 4-5 different recipes, remembering this will total out to about 400-500 servings considering im sure most guests will want to try at least 1 serving of each. 

 

That to me just sounds like a lot of labor for something so simple that doesnt need to be made 4-5 times differently. 

I rather focus on making 1 good bad a** bread pudding, maybe making around 250 servings so everyone can have seconds and some people have thirds, then to try to go for 400-500 servings using different recipes. 

 

Unless they are all going to be perfect and all at equal levels, thats just setting yourself up to kinda fail and cause critism among the dishes you made. I rather avoid comparison doing something multiple ways and just make it once perfectly. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
post #4 of 15

Hi David,

I have actually done different types of bread pudding cakes as tiered cakes.

You might find breakfast pastry easiest to do. Pain au Raisin, cinnamon rolls, danish etc.

You can always flavor the egg mixture. Ginger, cinnamon, sweet potato, vanilla, coffee, etc.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #5 of 15
Quote:

Originally Posted by panini View Post

 

You might find breakfast pastry easiest to do. Pain au Raisin, cinnamon rolls, danish etc.

You can always flavor the egg mixture. Ginger, cinnamon, sweet potato, vanilla, coffee, etc.

 

Ditto and to add.........Brioche is also excellent as a bread pudding ingredient.

post #6 of 15
Thread Starter 

Thanks for all the input. I was thinking of using muffin tins and making about 200.  I may stick to one recipe but make a variety of sauces.

post #7 of 15

umm, muffin tins. I would try a few ahead of time to make sure they release properly.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #8 of 15
Thread Starter 

Thanks all of you I now have more than a starting place.  I am definitely going to try muffin pans ahead of time I am concerned about them sticking.  I am prepared to use baking pans.  I just think using muffin tins would make for an attractive serving.

post #9 of 15

if the muffin tins don't release well, you could always cut diamonds from a pan for a classier plate.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #10 of 15
Quote:
Originally Posted by panini View Post
 

if the muffin tins don't release well, you could always cut diamonds from a pan for a classier plate.

 

 

Agree with Panini re muffin pan mold.

You just might end up with too much crust and not enough of the soft fluffy eggy interior.

Guests will describe it as "tough".

 

mimi

post #11 of 15
Thread Starter 

Thanks again for the help.  I am going to do one base recipe. wlong's, in baking pans with a few sauces in baking pans and cut in diamonds.

post #12 of 15
Plating ideas for you Dave ,

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #13 of 15
Thread Starter 

Those plates are amazing.  Thanks

post #14 of 15

@petalsandcoco  I'm going to borrow those too, thanks.

post #15 of 15
I just did a search.

When we first hear the term bread pudding , we automatically think of cinnamon and raisins which is just about one of the most popular ways of making it.
Another idea is to make a bread pudding using up bananas or a pairing of orange and cranberries, or apples and maple sugar tidbits. When we stop to think about it, the flavours are endless.
In the gallery, a chef recently posted his version of a bread pudding which I thought was beautifully garnished.

Just a thought.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs