Look what I found --from 1999 Alaska cruise -- the bread pudding recipe !!!

[CowPrincess]

Look what I found in my cookbook! I knew I had it somewhere, but never thought it would actually be with recipes.

Enjoy! We got this recipe on our 1999 cruise to Alaska on the Nieuw Amersterdam. I swear this is a better/different recipe than what is made on the HAL ships now.

Serves Four

9 oz (240 ml) milk
3 fresh vanilla beans open face
5 eggs
1 loaf white bread (no crust)
1 oz (25 gr) raisins soaked in water
9 oz (240 ml) double cream
salt to taste
5 oz (150 gr) sugar
3 oz (75 gr) butter
1 teaspoon cinammon

Bring the milk, cream, butter, salt and vanilla beans to a boil. Mix eggs and sugar together, add simmering milk mixture and pass it through a sieve. Cut the bread into thin slices. Arrange bread in a buttered oven-proof dish. Put the soaked raisins between the bread layers and cover with the milk mixture. Place the oven-proof dish with the raw pudding in a roasting pan filled 1/3 with water to retain moisture and prevent the pudding from burning. Bake at a moderate heat (325??) for 40-45 minutes, until gold brown. Sprinkle with cinnamon sugar. Serve with vanilla sauce.

[IRL_Joanie]

Look what I found in my cookbook! I knew I had it somewhere, but never thought it would actually be with recipes......


GREAT FIND CowPrincess!!! I am so glad (and I know many many many others will be also) that you looked in that cookbook today!!

I have it up now on the Recipes pages.

Joanie

[the_dylaness]

Sounds delicious...

Although I do wonder about the "no crust" instructions? The few times I've made bread pudding at home the pieces that were made with the crusty bits (especially ones that ended up on top and got brown) were my favorite!

[only3forfun]

This may be a dumb question but what is double cream? Thanks!:confused:

[CowPrincess]

This may be a dumb question but what is double cream? Thanks!:confused:

48% fat. We've used devonshire clotted cream. (I'm pretty sure that's what it is called -- can't quite picture the label in my mind.) (You can buy that at the grocery store in the dairy area.) If there's a farmers market near you, you may be able to find double cream. There's a recipe here for clotted cream:

http://www.discusscooking.com/forums/f22/double-cream-where-to-get-or-make-206.html

Have never tried making it.

[Candy]

Look what I found in my cookbook! I knew I had it somewhere, but never thought it would actually be with recipes.

Enjoy! We got this recipe on our 1999 cruise to Alaska on the Nieuw Amersterdam. I swear this is a better/different recipe than what is made on the HAL ships now...snip...

Thanx for the recipe (similar to mine (http://frontiernet.net/%7Ecandybrock/OddsEnds.html#HALPudding)). I don't cook, so it's the first thing I head for on Embarkation Day! It's a little harder to find these days, and I'm taking smaller portions, but I can't start a cruise without it!

[sail7seas]

This is the HAL Bread Pudding Recipe I have gotten on the ships. They used to place copies of this recipe beside the pudding in Lido for anyone to take a copy of. I don't know if they still hand it out like they used to but I think they do.



HAL'S BREAD PUDDING

1 qt. milk
10 whole eggs
8 oz. sugar
1 oz. vanilla
4 oz. butter
1 tsp. cinnamon
4 oz. raisins
White loaf bread

Trim crust from bread, cut into squares.
Mix sugar and eggs
Add the milk, vanilla, and cinnamon
Put the bread into a baking dish, sprinkle w/ raisins
Pour the milk mixture over the bread
Soak for a few minutes
Add some butter pieces
Cover w/ aluminum foil
Bake in a warm water bath for about 30 minutes
Uncover and bake until pudding is 180 degrees and top
is golden brown
Once baked, sprinkle w/ some sugar and cinnamon mixture
Serve warm with hot vanilla sauce

VANILLA SAUCE

1 pint milk
1 pint heavy cream
1 Vanilla bean
4 oz. sugar
9 oz. of egg yolks
4 oz. sugar

Heat milk, heavy cream, vanilla bean, and half the sugar
until it boils
Remove the vanilla bean
Combine egg yolks and the rest of the sugar, temper w/
part of the boiling milk while stirring constantly, then
pour this into the remaining milk and return to heat
Stirring constantly, heat slowly till thick (180 degrees)
Remove from stove and strain

Yield: 3 pints

Of course the recipe can be halved if you wish.

[CowPrincess]

AHA!! Proof that the recipe has changed. :D

[IRL_Joanie]

This is the HAL Bread Pudding Recipe I have gotten on the ships. They used to place copies of this recipe beside the pudding in Lido for anyone to take a copy of. I don't know if they still hand it out like they used to but I think they do......



I have this one up as well now. I have changed the names to:
HAL's Famous Bread Pudding 1 (http://joanjett2000.topcities.com/HAL/Recipes/HALs-Bread-Pudding.html) ** (CowPrincess's recipe)
HAL's Famous Bread Pudding 2 (http://joanjett2000.topcities.com/HAL/Recipes/HALs-Bread-Pudding-2.html) ** (your recipe)

Joanie

[CowPrincess]

IRL_Joanie, if Sail7Seas has a date for hers, that may be another way of differentiating. The one I posted came from the daily program, on our last full day on board before disembarking in Vancouver the next morning. Sail? Do you have an approximate date, or any idea of an approximate date?

[sail7seas]

Joanie.....

It isn't 'my' recipe. It is the recipe from the Exeuctive Chef on Maasdam. I personally saw him place it beside the pan of bread pudding. :)

I have seen this recipe beside the pans for years. We saw it on Maasdam, Zuiderdam, Ryndam etc etc etc Through the years. It isn't a 'one time thing' only offered once. I am sure many here have seen the pile of the recipes that were there for the taking.

I have posted it here on this board through the years and if you do a search, you will find it from the past.
That is the reason I feel HAL recipes offered by anyone and mentioned here on this board should not have them referred elsewhere if they will not be printed here.

Anyone looking would search an HAL message board to see if there were HAL recipes. That would not know of people's private sites. Sure......transfer it but always have it here more importantly. IMO

[Krazy Kruizers]

Cow Princess

Your recipe really reminds me of the good stuff that I knew as bread pudding and used to love.

Today's versions are not as good.

Too often the sauce is watered down.

[Krazy Kruizers]

On most of the ships we have been on recently the bread pudding was not where you could help yourself. It was behind the counter and a person there served it to you. Haven't seen the recipes out in a couple of years.

[Candy]

Over the years the bread pudding has been moved from its own little niche (lovely flowers there now) to the corner of one of the drink stations to being out of sight and served from behind the ice cream & dessert station. Part of this is for portion control, but sanitation may also be a factor.

FWIW, I have noticed only minor differences in the dessert. I think each chef puts his own little spin on the recipe, but overall, it's all really good.

http://frontiernet.net/%7Ecandybrock/Mariner%203%20Star%20C-ZP.gif

[sail7seas]

You're right, Candy, because we now sometimes see chocolate added or other flavorings. In the past, I only remember the classic, basic bread pudding. Over the last year, it has been placed in the rear of the dessert display and is no longer help yourself.... at least that is what we experienced on Westerdam and Eurodam. I think on Maasdam it might still be help yourself. Much as I like it, I rarely let myself splurge with a little.

[ANSalberg]

Just be VERY VERY CAREFUL.......this dessert is VERY addicting [ especially the vanilla AND the vanilla sauce] We just got off the "Amsterdam" "Grand" Australia/NZ cruise....TRUST me; I KNOW!!!!!!!!!!!! ;) Anne

[Candy]

Just be VERY VERY CAREFUL.......this dessert is VERY addicting [ especially the vanilla AND the vanilla sauce] We just got off the "Amsterdam" "Grand" Australia/NZ cruise....TRUST me; I KNOW!!!!!!!!!!!! ;) Anne
OMG... 62 days of Bread Pudding... They'd need a forklift to remove me from the ship!

http://t1.gstatic.com/images?q=tbn:W-Wxo8vRhJCkBM:http://www.dietician.net/wp-content/uploads/2008/11/belly_fat.jpg

http://frontiernet.net/%7Ecandybrock/Mariner%203%20Star%20C-ZP.gif

[the_dylaness]

I did see the bread pudding with chocolate chips (yummy!) on the Ryndam earlier this month... don't recall any additives to any puddings on the Eurodam. The Ryndam also served bread pudding with blueberries once... as much as I like blueberries I didn't care for them in the dessert.

I am surprised to hear so many people like the vanilla sauce.... I like the pudding plain (or with chocolate chips!) The sauce is too sweet to me. I am glad they offer it on the side so everyone can be happy! :)

[sail7seas]

I agree. I don't eat the vanilla sauce either.
I don't want all that cream, so many eggs and too much sugar. Too rich and sweet for me.

[Bellair]

G'day & many thanks for the PB Recipe

It is Christmas day here & quite hot this week 42c (over 100f)

So will make this & take to the beach & will use King Island cream (it is an island renowned for pristine water & dairy half way across from the mainland of Australia to Tasmania.

Happy Christmas

Noel & Pat

[coffeeclutch1]

I wish they would make 2 versions, there are a lot of us who would perfer it without raisins, so we're out of luck. (There were so many I couldn't pick them all out. lol) They could make a regular batch for those who want their food overpowered with the taste of those chewy little brown critters.

[NMLady]

Everyone had raved about the bread pudding on HAL so much that I was really looking forward to it. But on our cruise a few years ago on the Zaandam I was disappointed in the bread pudding. It was good but not nearly as good as the bread pudding served in the buffet at Harrah's in Laughlin NV. That is the best bread pudding I've ever had and I have had it twice a year for 5 years. It's always excellent.
Maybe the bread pudding on the Amsterdam will be better on our Alaska cruise next May. Has anyone else been in Laughlin NV and tried the bread pudding at the huge buffet at Harrah's?

[IRL_Joanie]

Everyone had raved about the bread pudding on HAL so much that I was really looking forward to it. But on our cruise a few years ago on the Zaandam I was disappointed in the bread pudding. It was good but not nearly as good as the bread pudding served in the buffet at Harrah's in Laughlin NV. That is the best bread pudding I've ever had and I have had it twice a year for 5 years. It's always excellent.
Maybe the bread pudding on the Amsterdam will be better on our Alaska cruise next May. Has anyone else been in Laughlin NV and tried the bread pudding at the huge buffet at Harrah's?

My favorite is a Bread Pudding the my Daughter's Step Mother In Laws' family has passed down from generation to generation and it is to die for!!

Bread Pudding with Bourbon Sauce...

Bread Pudding

Ingredients

Bourbon Sauce:

* 1/2 cup (1 stick) butter, melted
* 1 cup sugar
* 1 egg
* 1 cup Kentucky bourbon whiskey

Bread Pudding:

* 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
* 1 qt milk
* 3 eggs, lightly beaten
* 2 cups sugar
* 2 Tbsp vanilla
* 1 cup raisins (soaked overnight in 1/4 cup bourbon)
* 1/4 teaspoon allspice
* 1/4 to 1/2 teaspoon cinnamon
* 3 Tbsp unsalted butter, melted

Method

Bourbon Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Cruise Critic Member: IRL_Joanie (via my daughter in Mobile, Alabama)

Printable version is here: http://joanjett2000.topcities.com/HAL/Recipes/Bread-Pudding.html

Joanie

[Candy]

I wish they would make 2 versions, there are a lot of us who would perfer it without raisins, so we're out of luck. (There were so many I couldn't pick them all out. lol) They could make a regular batch for those who want their food overpowered with the taste of those chewy little brown critters.
Yes, but the FIBER in those chewy little brown critters is what justifies the dessert! In 3 months & 11 days I'll be pluckin' 'em out of Jim's bowl and sprinklin' 'em on mine.

http://frontiernet.net/%7Ecandybrock/Mariner%203%20Star%20C-ZP.gif

[sail7seas]

There is no way any recipe is going to please all people. I love raisins and put them in anything that might remotely call for them. :) I made a pumpkin bread yesterday (new recipe) and though it came out really delicious, I wished I had added raisins and will next time I make it. :)

Best they can do is please most of the people most of the time. There certainly are enough other choices if someone wants to bypass a particular dish or dessert. It's great to be able to pick something else instead.