Monday, October 3, 2011

The Adventures of Sweet Thang, Pt. 2

"Wobble Wobble" Bread Pudding
The adventure continues with my “Wobble Wobble” Bread Pudding. For some strange reason, I’ve been wanting to make bread pudding for a while now and with the weather finally starting to get cooler I figured this would be the perfect dessert to kick off the fall season.

Let me start off by saying this is my very first time making bread pudding and my second time trying the dessert. Please do not ask me, “What in the world possessed you to make bread pudding if you have no idea what it tastes like?” because I don’t know. Prior to making what a turned out to be a pretty on point pudding, I tried the bread pudding at a local cafĂ© that shall remain nameless. It was a mini-bread pudding served with a vanilla sauce. I didn’t really care for it. I dismissed the idea that I didn’t like bread pudding. Instead I decided that their form of bread pudding was a little too plain for me. After that experience, I scoured the internet for bread pudding recipes and settled on a recipe I found in the Dessert Bible.

I modified the recipe just a little bit…instead of using whole milk; I used almond milk (I don’t like plain whole milk) and omitted the bourbon. I don’t own bourbon nor do I drink it, so I thought it would be a waste of money to buy some because I would never use it again…the recipe only called for 3 teaspoons.

I did make a small mistake. I soaked all 8 cups of my bread cubes in the custard mixture instead of the six it called for; I was supposed to leave 2 cups of the bread dry. But being the resourceful individual I am, I was able to recover and it didn’t ruin the ending result.

I have to be honest, after taking the first bite, I wasn’t really sure if I liked it. I took a couple more bites and realized the texture was throwing me off. Since I’ve never eaten custard before, it took me a few minutes to get used to the gooey texture. There was a variation in the texture which I enjoyed; it was caused by the dry, crispy bread on top of the custard. The cinnamon and nutmeg reminded me of French toast…my favorite thing to have for breakfast.

All in all, I have to say the amateur pastry chef did a great job again. The best part about making the bread pudding was I already had the ingredients in my fridge and pantry. I even video-taped the whole process and I will be editing and posting it pretty soon. Look out for “Switchin’ in the Kitchen.”

Until we meet again…

Sweet Thang