Bread Pudding Quotes

“He comes over and lifts the foil off the pan. I can see that it is golden and crispy, and the scent of vanilla and butter wafts up at me. Elliot grabs two forks from the bin on the counter and hands one to me.
"I'll grab some plates."
"Don't bother. It's just us," he says, and digs right in. What the hell. I aim for a particularly crusty bit on the edge.
"Oh my, that is amazing," I say. It is perfectly balanced, rich but not heavy, just the teeniest bit of chew left in the bread, vanilla and butter and... something else...
"Toffee. Crushed-up Heath Bars in the middle.”
― Stacey Ballis, Out to Lunch

“This looks amazing, what is it?"
He was surprised when Bass answered instead of Einars.
"It's caramel apple bread pudding with a cider sauce."
Bass looked at Einars as he spoke and smiled when Einars nodded that he'd gotten it correct, Bass's pride obvious on his glowing face. See? He wouldn't have had this moment in San Jose- this was what they were here for- new experiences and new memories away from the complicated heartache. Some of Isaac's guilt eased the more Bass's smile widened.
"You helped make this?" Isaac said. He scooped up a large bite and his taste buds exploded with joy. Cinnamon apples and custardy bread pudding melded together with the creamy caramel sauce spiked with cider. It might be the perfect dessert. "Good job, Sharky."
Sanna leaned toward Bass across the table and whispered loudly, "You did a better job than my dad normally does."
She didn't smile or wink to undermine the verity of her words or dumb it down, just issued the straight compliment. Isaac's heart melted as Bass sat up taller in his chair. Maybe that wasn't the only reason Isaac's heart melted.”
― Amy E. Reichert, The Simplicity of Cider

“I look inside. There is a large roll, a miniature pie about four inches across with a golden crust that is sprinkled with large crystals of sugar, a stack of cookies, a square of what looks like bread pudding, and a small tub.
"Okay, what am I looking at?" I say.
"This is the rustic roll I was telling you about last week, the one based on the classic Poilâne bread." My favorite bread of all time, with its dark, almost burnt chewy crust and the tangy, fermented chestnut-colored crumb.
"Yum, very excited about that."
"Us too. I think we've finally nailed it. This is what we are thinking for pie service, all individual whole pies instead of slices. This one is classic apple."
"Because you still can't stand it when the servers don't get the pie slices out of the pan perfectly."
"True. The cookies are cornflake snickerdoodle, Black Forest, and ginger lemon cream."
"Cornflake snickerdoodle?"
"Sophie's thing. She wanted a cookie that tasted like the top of a good noodle kugel."
"She's fucking brilliant, that woman."
"I know, right? This is a piece of the palmier bread pudding, and that is the vanilla semolina pudding.”
― Stacey Ballis, How to Change a Life

“We had driven miles to find the world's creamiest cheesecake and the world's largest pistachio nut and the world's sweetest corn on the cob. We had spent hours in blind taste testings of kosher hot dogs and double chocolate chip ice cream. When Julie went home to Fort Worth, she flew back with spareribs from Angelo's Beef Bar-B-Q, and when I went to New York, I flew back with smoked butterfish from Russ and Daughters. Once, in New Orleans, we all went to Mosca's for dinner, and we ate marinated crab, baked oysters, barbecued shrimp, spaghetti bordelaise, chicken with garlic, sausage with potatoes, and on the way back to town, a dozen oysters each at the Acme and beignets and coffee with chicory on the wharf. Then Arthur said, "Let's go to Chez Helene for the bread pudding," and we did, and we each had two. The owner of Chez Helene gave us the bread pudding recipe when we left, and I'm going to throw it in because it's the best bread pudding recipe I've ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 1/2 cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350* for 2 hours, stirring after the first hour. Serve warm with hard sauce.”
― Nora Ephron, Heartburn

“It started with a bashed-up baguette and the promise of dessert.

Test One
"Okay, what have you got?" Jeff asked.
"What have I got? You're the genius who said we could make a competition worthy dessert out of a floor baguette," I said.
"I'm the big ideas guy. You're the flavor guru." (He's not wrong.)
We decided on a maple bread pudding, inspired by Chef Luc Roy in Montreal.
After a bit of fiddling with measurements and deciding on doneness, about an hour and ten minutes later it was ready and smelling like heaven but too sweet, too loose, and too close to a classic pouding chômeur.

Test Two
We decreased the milk, added another egg, and removed the maple syrup. But we still needed a core flavor. Hmm, core...
"What about apple?" I suggested.

Test Three
We added some sautéed Golden Delicious, and it was good but still missing something. "Maybe a little crunch?" pondered Jeff. "Walnuts?"
"Yes," I said with a high five. "But pecans."
We were jiving like peanut butter and jam.
Fifty-seven minutes later we had another golden-brown bread pudding on our hands. It was moist but still had texture, and the flavor was definitely there. Yet it still wasn't competition-worthy.

Test Four
"I have an idea. Can you get me a small saucepan and a whisk, please?"
Jeff fetched the pan while I collected butter, sugar, cream, and Calvados, then whisked together a spiked butter sauce over the heat. I poured most of it over the still-warmed bread pudding, so it absorbed the luscious sauce like rain on Kentucky bluegrass.”
― Amy Rosen, Off Menu