Bread Pudding Sheds Its Sweet Image

[elleng]

'We seldom had dessert after dinner when I was growing up — that was for company or holidays. Sometimes there was red Jell-O, considered a weeknight treat. My favorite Jell-O product, though, was the pudding mix, preferably the chocolate one. I can still see the four little pudding bowls chilling in the refrigerator, each one covered in plastic wrap.

That was my utterly American concept of pudding: a sweet, custardy substance, eaten with a spoon. Somehow rice pudding or tapioca pudding were never part of my mother’s repertory.'

https://www.nytimes.com/2018/05/04/dining/bread-pudding-recipe.html?

[BigmanPigman]

1. I was watching PBS with Jacque Pepin and he made rice pudding

with leftover rice from Chinese take out leftovers with cherries and blueberry sauce. It looked really good
http://www.chicagotribune.com/dining/sc-food-0619-doggie-bag-hacks-20150617-story.html

Make Pepin's rice pudding adapted from his upcoming book: Heat 2 cups cooked white rice and 3 1/2 cups milk to a boil in an ovenproof saucepan. Cover; bake at 350 degrees, 30 minutes; the rice should be very creamy. Stir in 1/2 cup dried cherries or cranberries, 1/3 cup maple syrup, 2 teaspoons grated lime zest, 1 teaspoon vanilla, 1/4 cup sugar and 1/2 cup sour cream. Let cool. Serve with a blueberry sauce, if you like: Heat 1 pint small blueberries and 1/3 cup sugar to a boil in a saucepan, stirring occasionally. Boil, 1-2 minutes. Cool before using.

[elleng]

2. Interesting, Maple Syrup does it for me!!!

[MuseRider]

3. Morel mushroom/asparagus bread pudding.

I have never made a bread pudding that was not the usual desert kind but since it is morel season and I posted my wonderful find on facebook a friend suggested that. She had no recipe but then she is a daring cook where I usually am not. I am thinking of drying my mushrooms, bumper year hooray! This sounds like a wonderful replacement for the usual stuffing at Thanksgiving dinner.

Just adding, not much of a cook here but I thought that sounded wonderful!

[dem in texas]

4. Cornbread Dressing is a savory Bread Pudding

Yes, this old southern favorite is a bread pudding. It originated because poor southerners could not afford "light bread" and cornbread was the most commonly eating bread.

I add plenty of beaten eggs and milk when I make it. keeping in mind that is a bread pudding. always onion, celery, chopped parsley and sage. . If I make cornbread and have any left over, I will make some dressing, good with smothered pork chops.