While pancakes, French toast and beignets are ridiculously delicious and 100% worthy of a Mardi Gras menu, when cooking for a crowd they usually result in the cook getting less-than-perfect eating at the end (nobody likes cold doughnuts!). My solution is simple, just as decadent and even more foolproof: bread pudding! By piling assorted bread objects into a dish and soaking them with a sweet egg and milk custard, the quintessential comfort (and flavour base) of French toast is embodied in it's casserole form. What makes bread pudding even better to me is it's openness to adaptation - change up the breads, add cocoa or peanut butter, stir in nuts, fruit, cheese or chocolate... anything goes! I've even made savoury bread pudding with pepperjack cheese, spinach and sundried tomatoes.
For example, this Double Coconut and Chocolate Chip Bread Pudding variation on the classic recipe was designed by three of my Grade 8 students in an "Iron Chef" style competition in Home Ec. It's made with leftover choux puffs, custard powder and EXTRA vanilla!
The recipe I'm giving you today is the bare bones of the equation - from here, add away, and use up all that gras this Mardi!
Appetizers
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian doubles by Caroline’s Cooking
Main Dishes
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind “Full” Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gluten Free Gumbo by Cricket’s Confections
- Gumbo Z’herbes by Monica’s Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
Sides
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindy’s Recipes and Writings
Desserts
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
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It’s easy. You can sign up by clicking here: Sunday Supper Movement.Basic Bread Pudding
Makes one 9" pan, 9 pieces
5 cups cubed bread, rolls, English muffins, croissants, cream puff shells, etc
1 ¾ cups whole milk
3 tbsp custard powder
2 eggs
½ cup sugar
1 tsp vanilla
2 tbsp melted butter
Additions* as desired
- Preheat oven to 350°F and grease a 9” square pan.
- Add bread to pan, spreading evenly. Set aside.
- Beat remaining ingredients (milk – butter) in a bowl until smooth.
- Pour custard over the bread and let stand 15 minutes, pressing down occasionally.
- If bread seems dry at this point, pour in an additional ¼ cup milk to soak the top.
- Bake for 35-45 minutes, until bubbly and golden brown.
Amount Per Serving
Calories: 195.7
Total Fat: 6.7 g
Cholesterol: 53.0 mg
Sodium: 171.4 mg
Total Carbs: 23.4 g
Dietary Fiber: 0.6 g
Protein: 4.7 g
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