Recipes!!!

[jamiebk]

Sorry GCR...can't do the "brain" thing.

[Giant Communist Robot]

Braaains! Braaaains!!

[piqaboo]

I dont love you for your beauty, I love you for your braiiiiiiiiiiiiiiiins.

Loved that movie

[Trumpetmaster]

I dont love you for your beauty, I love you for your braiiiiiiiiiiiiiiiins.

Loved that movie

[jamiebk]

I dont love you for your beauty, I love you for your braiiiiiiiiiiiiiiiins.

Loved that movie

Ha! Is that out of "Little Miss Sunshine" or "Hannibal"

[piqaboo]

Night of the Living Dead,
or possibly
Return of the Living Dead.

[Giant Communist Robot]

Basic Bourbon BBQ Sauce

~equal portions of:

Bourbon
brown sugar
ketchup

combine.

[lliam]

Hey Guys, whose got the bread pudding recipe then??

[Shapley]

Try this one. It's not exactly the way my wife makes it, but she doesn't use a recipe, so I can't copy hers here.

AMARETTO BREAD PUDDING

1 loaf French bread
1 qt. half and half
2 tbsp. unsalted butter at room temp.
3 eggs
1 1/2 c. granulated sugar
2 tbsp. almond extract
3/4 c. golden raisins
3/4 c. sliced almonds

1. Break up bread into small pieces. Place in a medium-sized bowl and cover with half and half. Cover bowl and let stand for 1 hour.
2. Preheat oven to 325 degrees.

3. Grease a 9 x 13 x 2 inch baking dish with butter.

4. In a small bowl, beat together eggs, sugar and almond extract. Stir into bread mixture.

5. Gently fold raisins and almonds into bread mixture.

6. Spread bread mixture evenly in buttered baking dish. Set on middle rack of oven and bake for 50 minutes, or until golden. Remove and let cool.


AMARETTO SAUCE:

8 tbsp. unsalted butter at room temp.
1 c. confectioners sugar
1 egg, well beaten
4 tbsp. amaretto liqueur

1. In top of a double boiler over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot.
2. Remove from heat. Whisk the egg well into the butter-sugar mixture. Continue whisking until sauce has come to room temperature.

3. Add the amaretto liqueur.

To serve:

Preheat broiler. Cut pudding into 8 - 10 squares and place on a decorative oven-proof serving dish. Spoon Amaretto Sauce over pudding and place under broiler until sauce bubbles. Serve immediately.

[lliam]

Forget it Shap, there must be a less complecated way I've never heard of half the ingredients.
Why french bread? I thought people just used their stale bread and fruit such as raisins?

[Shapley]

My wife uses stale bread, leftover dinner rolls, or what have you. The recipe I posted is used in restaurants, which want a consistent taste day-to-day. We have one locally that is well known for its Amaretto Bread Pudding, although I couldn't swear that this is the same recipe they use.

[Shapley]

Here's a simpler one:

Bread Pudding:

3 eggs.
2 cups bread-crumbs.
1/2 teaspoon cinnamon.
1/2 cup raisins.
2 tablespoons butter.
1 quart milk.
1/2 teaspoon salt.
Little nutmeg.

Scald milk. Add butter and bread-crumbs. Beat eggs light and add with salt and spice to bread mixture. Bake lightly in moderate oven about an hour. Serve warm with warm heavy cream or lemon sauce.

[lliam]

(Serve warm with warm heavy cream or lemon sauce) or even lovely thick Custard yummy

The bread pudding we get locally is as heavy has lead and very filling it's full of fruit. A slice measures 6"x6" x 2"deep.

[Shapley]

I don't think I've ever had fruit (other than raisins) in bread pudding.

I used to make a Christmas Stollen that was more of heavy bread than the traditional fruitcake-style stollen we commonly see around here at Christmastime. As it was rather dry, we served sauce or cream with it, and it was very good. I don't recall where I got the recipe, I think it was an 'old family' recipe I received in an e-mail, but It wasn't from my family. Christmas stollen was not a tradition in our family, at least not in my lifetime. We used to get the occassional fruitcake, usually as gift from some vendor or other business. They replaced the traditional bottle of whisky for a short time, when giving liquor (particularly to persons under 21) began to fall out of favour.

[lliam]

My Wife doesn't do any baking so we don't have the luxury of home made cakes etc.

I remember my Grandmother and my own Mother were always baking fruit pies, fruitcakes, jam tarts and those wonderful Yorkshire puddings on the odd Sundays when we had beef for dinner.

[Selma in Sandy Eggo]

My Wife doesn't do any baking so we don't ...

You can bake. I solemnly vow and affirm that you are both capable and permitted. Go thou, and bake.

I love watching non-cooks trade recipes for stuff like bread pudding. Real recipe (not that a book would call this a recipe)
Butter a baking dish.
Tear up the stale bread and throw it into the buttered dish.
Stir up a basic custard mixture - proportions are about 1 egg to 6 oz milk/cream/half&half and sweeten it to taste. Add a pinch or two of salt. Flavor with vanilla and your choice of other flavors - cinnamon and almond and maple work well. Add nuts and/or dried fruits into the bread, to taste, depending on what is on hand. They are optional. Pour the custard over the bread - you want enough to completely soak the bread and leave some liquid sloshing around the bread. Put in a medium oven (about 350 F) and cook until the custard is set and the middle of the dish resists a gentle finger-push. Try not to burn the edges.

[Shapley]

Who are you calling a non-cook? I can assure you I know how to bake, even though I haven't done bread pudding.

[lliam]

I've just Googled this recipe, this seems about right to me with the exception of the mixed spice, I would need to know what's in the mixed spices before I had a go at baking what do you reckon selma & shap?
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Ingredients

225g Stale Bread

110g mixed Currants, Raisins and Sultanas

50g Brown Sugar

1/2 Teaspoon Mixed Spice

1 Egg

Milk

Bread Pudding - Serves 6
Another excellent way to use up stale bread. You can use brown or white bread. Lovely hot but excellent served cold. Excellent in packed lunches or for picnics.

Method
Pre-heat the oven to Gas 3, 170 Centigrade. Tear the bread into small pieces and soak in cold water for one hour. Strain the bread and squeeze out as much as possible. Place the bread into a bowl and mash with a fork. Add the fruit, sugar, and mixed spice and mix together well. Add the egg and as much milk as necessary to make the mixture sticky but not too wet. It should drop easily from a spoon. Pour the mixture into a well-greased baking tray, spread out and sprinkle the surface with more brown sugar. Bake in the oven for one hour. Check after one hour by pushing a table knife into the middle. The knife should come our clean. If necessary cook for a further 15 minutes. Serve hot with custard or allow to cool and enjoy cold.

[Shapley]

I would need to know what's in the mixed spices before I had a go at baking what do you reckon selma & shap?

I would guess at cinnamon and nutmeg, although they may refer to a packaged 'mixed spice' product available locally, such as the 'pumpkin spice' available here.

[jamiebk]

I think I can help:

1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon allspice
2 teaspoons mace
1 teaspoon ground cloves

Mix (shake) together and store in a tightly sealed jar for use.

Although, I came across this one as well:

6 teaspoons ground coriander
5 teaspoons ground cinnamon
4 teaspoons ground allspice
3 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon ground cloves

That seems like a lot of coriander to me. The first one is the more traditional English MIxed Spice recipe.