Hot from the oven, drizzled in corn syrup, bread pudding was one of his favorites. — Susan Collins’ The Ballad of Songbirds and Snakes
Bread pudding. Ahhh blessed bread pudding. The Kitchen here has been making it come cooler weather every year for at least one hundred and fifty years according to a note from a visitor reprinted in the Sleeping Hedgehog that raved about it.
Now good bread pudding is not a matter of tossing together stale, adding cream and eggs, tossing in spicing, and baking off ’til ready to eat. No, it’s more complicated than that. First you need the right bread — something not too light nor too heavy. The Estate version uses a brioche style bread that is reasonably balanced in that nature and absorbs flavours well. And though some recipes claim it’s better made with day old stale bread, our Cook finds them a cook’s myth.
The other ingredients are just as crucial– eggs and whole milk, bittersweet chocolate, nutmeg and cinnamon. Yes bittersweet chocolate. Mrs. Ware, our current Head Cook, swears anything less than whole milk isn’t milk at all.
So while the bread pudding is being baked off, let’s turn to this edition…