Right now, in Questionland, you can get holiday baking advice from Quill Teal-Sullivan, the master baker behind all the delicious treats at Oddfellows Cafe. Here’s just an example of some of Quill’s advice:
“Got any good ideas for bread pudding?”
Bread pudding is like a fantastic blank canvas with endless possibility for experimentation. When thinking about the bread pudding I make, it generally has some sort of booze, spice and fruit (and often chocolate). Think about flavors you like together, or get inspired in the bulk department at the market. Play with nuts and dried fruit, apples or pears, chocolate chips, coconut, marmalade or jam, types of bread.
If you are using dried fruit, soak them in the liquor (if using) for 20 minutes before mixing them into the bread and custard so the fruit gets plumped and saturated. Also be sure that you use sufficient custard to get the bread thoroughly soaked. Bake the pudding with a water bath, and cover with foil to keep moisture in while in the oven.The most remarkable bread pudding I have had was about a year ago at a local restaurant. It was an Irish Cream bread pudding, with an amazingly ethereal custard layer at the bottom and topped with chocolate sauce. Simple and incredible!
Need your own help in the kitchen? Ask Quill a question now!
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What about figgy pudding?
the key to good bread pudding is separating the eggs, beating the whites and folding them in last.