Monday, January 9, 2012

BREAD PUDDING SAVES MILLIONS

                             

Searching for the origins of bread pudding is like asking who discovered fire. It’s been around so long and used in variations in so many cultures that it all becomes a blur of epic proportions. Researching this topic has left me soaked in details. There are a few aspects that are essentially agreed upon and I will enumerate them as coherently as possible.

While the exact culture can not be pinpointed the timeline for the appearance of bread pudding presumably occurred in the Middle Ages. It evolved as a use for stale bread and was known as “poor man’s pudding”. The frugal homemaker had neither the resources nor the inclination to waste bread in any condition and so out of necessity the bread pudding (both sweet and savory) was born. Considering this was made by the less affluent, it comes as no surprise that original bread pudding was made with water rather than the pricier ingredients that we see appearing later. I, for one, am glad I can enjoy the new and improved version! Many think of Britain in connection with bread pudding but in reality it is a multicultural product. We find various versions in Egypt (Om Ali, made from bread, milk or cream, raisins and almonds):  Middle East (Eish es Serny, made from dried bread, sugar, honey syrup, rosewater and caramel: and India (Shahi Tukra, made from bread, ghee, saffron, sugar, rosewater and almonds). Other countries that enjoy a similar treat are France, Belgium, Puerto Rico, Mexico, Malta and Argentina. In this country, many are familiar with the Louisiana Creole and various southern state versions.

 
Today, modern offerings of bread pudding range from the simple traditional to those employing more lush and extravagant ingredients such as gourmet breads, vanilla beans, gruyere cheese or pecans. And can we talk about the sauces? Choices range from crème anglaise, to caramel, to whipped cream, to fruit, lemon, chocolate or vanilla based sauces, and the ever popular liqueur based drizzle. Even French toast is a variation of our topic.

With all these varieties, what constitutes a bread pudding? It all starts with the bread which is cubed or broken and then soaked in an egg custard mixture composed of eggs and the milk or cream.  This process is fundamental as this mixture binds everything together. After that it’s the chef’s choice of nuts, dried fruit, chocolate chips, kitchen sink, and, in the spirit of the original “waste not want not”, what ever needs to be used. This last works especially well in the savory category. Once mix mastered the whole concoction is placed in a dish resting in a water bath and baked. Viole! This may be served hot or cold. I’m a fan of the warm as I experience a better “whole” feeling in the mouth but certainly wouldn’t limit myself!

Regardless of the variety (sweet or savory), bread pudding offers a comfort factor that is appealing and sometimes connected to family history (that handed down recipe from great grandma). Note worthy is the fact that it was used in the 18th century for sick people, probably for its ease of digestion. Nevertheless, whether you partake for recreational or medicinal reasons, bread pudding presents a soothing and delicious repast.

by Chewy

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