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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.
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