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Bread Pudding and/or Baking Gurus
Posted on 6/25/15 at 2:23 pm
Posted on 6/25/15 at 2:23 pm
Help needed trying to understand this recipe
It's an old family recipe that was passed down to me. I've used it before and it comes out fine.
One thing I notice that's different than almost every other bread pudding recipe is that evaporated milk is used instead of half and half or heavy cream. It also includes baking powder which I don't usually see.
Can someone explain why these ingredients might be used? Can I just sub out the evaporated milk for heavy cream?
It's an old family recipe that was passed down to me. I've used it before and it comes out fine.
One thing I notice that's different than almost every other bread pudding recipe is that evaporated milk is used instead of half and half or heavy cream. It also includes baking powder which I don't usually see.
Can someone explain why these ingredients might be used? Can I just sub out the evaporated milk for heavy cream?
1
Posted on 6/25/15 at 2:36 pm to Powerman
I can only guess that the evaporated milk is because at one point it was a technological marvel that helped get more milk to more folks before massive upgrades in refrigeration/transportation. So maybe when the recipe was developed Evap Milk was more popular as a baking or general recipe ingredient.
Baking powder might be in there to give it a bit of lift, especially with older style (read here, denser) breads. For instance, I occasionally use a fritatta recipe with baking powder, it does a good job fluffing up the mix.
Baking powder might be in there to give it a bit of lift, especially with older style (read here, denser) breads. For instance, I occasionally use a fritatta recipe with baking powder, it does a good job fluffing up the mix.
Posted on 6/25/15 at 2:38 pm to BlackenedOut
Thanks. It's definitely an old recipe. Apparently developed by my great great grandmother. My great grandmother died a decade before I was even born so this recipe is pretty much ancient lol
Posted on 6/25/15 at 2:40 pm to Powerman
I'd try it with the cream/milk in place. I made some glazed donut bread pudding a few weeks ago at the beach, with milk and eggs and sugar and some bananas. Came out fine. Its a fairly forgiving dessert.
Posted on 6/25/15 at 2:42 pm to BlackenedOut
I was thinking of adding bananas to the recipe but it seems like that might pair better with a rum based sauce and I was planning on doing a bourbon sauce
Or do you think the bourbon sauce would be fine with the bananas?
Thinking about topping it with a roasted pecan crust as well. Trying to mix things up some
Or do you think the bourbon sauce would be fine with the bananas?
Thinking about topping it with a roasted pecan crust as well. Trying to mix things up some
Posted on 6/25/15 at 2:44 pm to Powerman
Either one would work, imho. Or bananas with pecan crust and bourbon on the side.
Posted on 6/25/15 at 2:58 pm to BlackenedOut
Evap milk adds body without fat...it is concentrated milk solids w/the water cooked out of it. It is popular in plenty of "grandma" recipes b/c evap milk is one of the gov't commodities doled out to the elderly, like the square processed "gov't cheese" and canned fruit juices. It is also a convenient, shelf stable ingredient appreciated by old folks who no longer drive...fresh milk means a trip to the grocery, whereas half a dozen cans of Carnation will last for months.
Posted on 6/25/15 at 3:11 pm to BlackenedOut
quote:
Or bananas with pecan crust and bourbon on the side.
Do you put the bananas in the custard or only put it on top?
Trying to figure out how to incorporate them
Posted on 6/25/15 at 3:12 pm to Powerman
I think it is better to "bury" the bananas in the custard. When they sit on top of the bread pudding, they tend to dry out and turn black.
Posted on 6/25/15 at 3:23 pm to BlackenedOut
Should I blend it in or just cut into coin size pieces and mix it in?
Also would it help add some flavor to soak the bananas in bourbon?
Also would it help add some flavor to soak the bananas in bourbon?
Posted on 6/25/15 at 5:24 pm to hungryone
quote:
Evap milk adds body without fat...it is concentrated milk solids w/the water cooked out of it. It is popular in plenty of "grandma" recipes b/c evap milk is one of the gov't commodities doled out to the elderly, like the square processed "gov't cheese" and canned fruit juices. It is also a convenient, shelf stable ingredient appreciated by old folks who no longer drive...fresh milk means a trip to the grocery, whereas half a dozen cans of Carnation will last for months.
And it could have been a recipe on the back of the Carnation can which was a big way for many products back then to market. Same with the baking soda.
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