French Bread Day 2017 is on Monday, March 20, 2017: looking for a good Bread Pudding Recipe ?
Monday, March 20, 2017 is French Bread Day 2017. National French Bread Day National French Bread Day
Oui, Oui, monsieur – please, pass me another stick of French bread! You will find couple of things more tantalising than the usual lengthy, thin stick of French bread (also called a baguette) eaten fresh from the oven. French Bread Day is a superb chance to enjoy some comfort food at its finest!In France They happen to be baking lengthy stays of bread for more than two centuries however it was just in 1920 the current baguette we all know and love came to exist. Legislation was passed in France in 1920 that prohibited anybody from beginning work before 4am which makes it impossible for French bakers to have their traditional breads baked over time before people discontinued to operate. Voilà, the fast baking baguette was created!Serve French bread warm, slathered with butter along with a slice of cheese quietly. Why don't you embrace the entire continental experience and also have a glass of proper French wine by using it? More, s’il vous plaît!
BANANA BREAD PUDDING
1 loaf day old Italian or French bread
1 scant cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur
Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.
Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.
Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.
Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).
Cool and serve with whipped cream or banana sauce below.
Optional Banana Liqueur Sauce:
1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar
Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream.
AWESOME BREAD PUDDING
7 slices bread
1 cup cream or egg nog
4 eggs, well beaten
1 cup milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 tablespoons butter (top with before baking)
1/4 cup sugar mixed with 1 tsp cinnamon (it's best not to use all the mixture, cover to taste.)
2 tablespoons all-purpose flour
1 large can evaporated milk* **
1/2 stick butter
1 cup sugar
1 teaspoon vanilla extract
*I use 1 pint half-and-half.
**for a richer sauce use condensed milk
Break bread in large pieces, place in baking dish. Combine all ingredients and pour over the bread. Sprinkle cinnamon-sugar mixture over top.
Dot with butter and bake at 375° F for one hour or until a knife comes out clean.
This is best served warm.
Combine all ingredients in a saucepan and cook over low heat, stirring until thickened.
OLD FASHIONED BREAD PUDDING
2-3 cups of bread and/or biscuits, more or less
Use the bread and biscuits from a week's worth of cooking.
Break all the crumbs up in a large bowl. Add 2 eggs and 3/4 cup sugar and 1 tsp each of cinnamon and vanilla.
Begin to mix in milk until you have a very thick cake-like batter.
Spoon mixture into a well buttered 8 by 8 square pan and bake for about 30 minutes at 350°F degrees.
Cool, cut into squares.
Why does French bread go rock hard in just one day?
The French buy their bread every day. The reson for this is beacuse it is very easily available and the so the bread contains nothing to help preserve it, because it doesn't need it.
How to harden french bread that is soft?
French bread is already pretty hard and crusty.
If you make sure to buy a french bagguette (bag-et) it will be pretty firm. If its not firm enough for you stick it in the refrigerator for a day or two. This will harden it while slowing down the growth of mold.
I just pulled a french bagguette out the frige from 4 days ago and it was HARD.
JUST MAKE SURE YOU BUY A FRENCH BAGGUETTE AND YOU WILL HAVE NO WORRIES.
also baking it can cause it to be dry and flaky and crumbly, like toast.
Refrigerator is the best option.