When I say bread pudding “as God intended it,” I mean using actual, stale, left-over bread heels. Buying fresh bread just to tear it up and dry it out is like using striploin to make sausage, or rolling a torchon of foie gras just to melt it into cooking fat.
To make bread pudding stale bread is soaked in milk, cream, eggs, and sugar, then pressed into a casserole and baked.
There is a continuum of bread pudding textures, ranging from the dense and eggy (the well-known Jack’s Grill (RIP) bread pudding was a good example) to the light and ethereal.
I want to take a paragraph to describe an interesting style of bread pudding that chef Nigel Weber taught … Continue reading.