Bread pudding

[clopaw]

Bread pudding is one of the primary reasons we booked a HAL cruise...yes, I'm a pud-a-holic. Is it served at lunch or tea time? Every day? Lido only or dining room?

[ASM]

On the Zuiderdam last Aug it was served in the Lido at lunch. We never ate there in the evening nor in the dining room at lunchtime so I can't help you there.

[Esme]

It's served every day at lunch at the Lido buffet - near the dessert table.

They may serve it, if and when they have Royal Dutch Tea, but as I haven't partaken of the Tea in many years, don't know if it is served. Have never seen it served in the dining room.

[Roz]

On my first cruise (Statendam, 2001) I don't know if I simply walked by it or they just didn't have it, but I didn't have any bread pudding. Based on all the posts here at CC about bread pudding, I sought it out on my next cruise, and the rest is history. YUM!

Roz

[a1moty]

Could some one explain what bread pudding is??
Thanks--I just need to know what to watch for..

[Roz]

It's a baked dessert, sort of like a casserole. The ingredients are egg custard, bread, and raisins, topped with cinnamon and nutmeg. HAL offers a warm vanilla sauce as a topping. You serve yourself.

Roz

[Peter D]

The BP on the Volendam last month was available in the Lido at lunchtime. It was not served during the afternoon tea on our cruise, nor did I see it available in the main dining room during our Alaskan sailing. What a delicious treat...it becomes so addictive !

[saltydog28]

If I remember correctly the bread pudding is off to the side of the desserts in the Lido. It's in a metal pan, that's in a metal stand and has a lid. with the custard sauce in a container beside it. I don't care for HAL's bread pudding I think the sauce is to sweet. My husband will have some every day.

bread pudding...I am not giving the amounts.
soak some raisins in some whiskey or water.
beat some eggs and milk together...sugar to taste..butter some bread, cut off the crusts, cut the bread into triangles or cubes, soak the bread in the egg mixture. Add the drained raisins. (reserve the whiskey) Put in a buttered dish, sprinkle the top with cinnamon, put the dish in a water bath (bain marie) and bake.
Make a custard sauce and put the reserved whiskey into that. I use byrd's custard sauce.
This is the way my grandmother made it. It is NOT Hals receipts.
It is very easy to make and there are alot of variations.
Take care,
Pat.

[Roz]

In TN, we make the sauce to go over the bread pudding with a local product...none other than Jack Daniel's. Raisins soaked in a bit of Jack...yummy.

Roz

[elmorejj]

Pat. was your grandma from England by any chance? that is exactly how my mum made it!!

On our recent Zaandam cruise, they had printed copies of the recipe at the side of the serving table. Also, we had three different flavors of BP during the 21 days we were on board....regular, chocolate, and a citrus flavored one..all yummy......jean

Ps I always use Birds custard too!!

[Mary Ellen]

It would be nice if HAL's sauce was a little 'harder', but I can understand why they may not want to put alcohol in food when people may not be expecting it.

When I was trying to get my 'parental units' to try cruising, I talked up the bread pudding to my step-mom. Not knowing she does NOT like raisins, I brought her some during welcome aboard buffet. She was put off by the raisins and told my DF that he'd be expected to eat them. Not only did he not get any of her serving, she didn't leave any raisins in her bowl - or in any of many subsequent bowls she's had on her now 2 cruises.

[vjb223]

Love it, BUt like they say in life eat dessert first...several days on the lido deck for lunch they ran out of bread pudding early SO I now go get mine first and put on our table to make sure. I was tired of being dissapointed, so I learned get it early. the sauce is great even if not warm.

[dexter]

My mother and most of my great aunts and my grandmother all made bread pudding when I was a kid and I never realized at the time that it was a delicacy. I thought it was just something we had a couple of times a week. I have often wondered how many of the foods I ate as a kid in south Georgia originated. Is bread pudding an English dish? Last year on the Pride I met a couple from Scotland and we got into a conversation about how similar the foods I ate as a kid were to what he ate in Scotland. Did anyone else out there eat bread pudding as a kid? Did you ever enjoy "liver" pudding?

[Charlie2na]

Try a little Rum Raisin ice cream on it, mmmmmmmmmm

[WindyCity]

I am drooling just thinking about the bread pudding and I still have 5 months to go. Guess I had better change my bib.:D

[Krazy Kruizers]

:)

Bread Pudding - on some ships it is great. The sause is thick like it should be and on other ships it is very runny.

On the Vista class ships the bread pudding is not near the desserts. It is located in the second ice tea and water section tucked in a corner on the starboard side of the ship across from the salad bar.

One time on a repositioning cruise John Mulvany made a chocolate sauce - oh yes - to die for.

:)

[a1moty]

Thanks for the alerts on what I am looking for--
I can hardly wait to try BREAD PUDDING.

Thank goodness we leave in 5 days!!!

[Charlie2na]

Don't Forget The Rum Raisin Ice Cream!!! .......it's Critical

[saltydog28]

jean....We are of Irish decent. But the food is basicly the same. In fact, my favorite cookbook is "British Cookery, edited by Lizzie Boyd." But I also have a few of Darina Allen.(Irish) I've had chocolate bread pudding, which was regular bread pudding with chunks of melted chocolate.(so good) Could you tell me about the citrus? What type of fruit? Was there a sauce?

dexter...We had bread pudding once a week, to use up the bread before it went bad.

Take care,
Pat.......Don't get me started talking about food, I'll talk your ear off.

[clopaw]

There are probably almost as many ways to make bread pudding as there are cooks. Lately, it seems to be popular in higher end restaurants, usually with chocolate or bananas or both.

Thanks for the warning about running out. I'll start with dessert!

[ASM]

Yes, I ate bread pudding as a child. Like many Southern favorites, it was originally one of those use-it-up, make-do kinds of recipes. No tossing out the stale bread! I've never made it myself but will enjoy HAL's!

[AlinaMaria]

Yes, I ate bread pudding as a child! My grandmother made it all the time and it was awsome! She was born and raised in Spain, all four of my grandparents did, and she used to make it with raisins soaked in Spanish Jerez, lots of butter, whole milk, sugar, and of course, day or two old bread, and she used to make this sweet hard "burnt sugar like" coating which was really nice! Then, my mother would make the "Cuban version" by soaking the raisins in Dark Rum and adding some rum to the mix! WOW! That's how I make it today for my friends and coworkers and they just love it. Last February I got to try the HAL Bread Pudding aboard the Rotterdam Panama Canal Cruise, and it is really, really, good! I think the 4 pounds I gained on the 10 days are to be blamed on my daily addiction to it after lunch! Since then I make a vainilla-rum sauce to serve with my "Cuban version" and its totally awsome! I just can't wait for my next HAL cruise on the Z next Thanksgiving Week!

AlinaMaria RN

[Anorak33]

Here in Southern England we call the HAL version "Bread and Butter Pudding".

Our "Bread Pudding" is darker, heavie, drier and has spices in it but no butter or egg.

Two very different dishes as you can put bread pudding in a packed lunch but of course you can't do that with the other one.

[elmorejj]

Agree totally Anorak, (why did I know you were English!!!...the screen name!)
We also called it bread and butter pudding, and the heavier version that you can slice, we called London bread pudding...oohh I love that!!.....njean

[dexter]

Now I remember my mom making "biscuit" pudding out of two or three day old home made biscuits. Usually she made it from plain white bread but when she made it from those biscuits the taste would make you "slap your granny"!
Man...I think I'll call my mom and get the recipe.

[Sue's Mom]

Here's a link to a page of other links for recipes for Bread and Butter Pudding.

http://www.bbc.co.uk/food/recipes/search.shtml?scope=recipes&q=bread+and+butter+pudding&go.x=11&go.y=4

Have tasty fun!

[peaches from georgia]

HAL'S BREAD AND BUTTER 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

[saltydog28]

Sue's mom....It was very very cruel of you to post that link...my tounge is hanging out and I'm drooling....It is going up to 90f tomorrow, so I'm not turning the oven on.

dexter...I hope 'slap your granny' is a good thing!

Take care,
Pat......Can any of the UK people tell me why some people eat beans for breakfast?

[F5Loar]

Last month on the Maasdam you would have thought the bread pudding was the holy grail of the luncheon buffet. They had it sitting on it's own cart that looked like a showcase with lights shinning down it. Since it was sort of by itself on only one side and not labeled many missed it. I would see many go by and look at it like what the heck is this and walk away dumbfounded. That's fine there was more for me. Warm sauce is best but when you could get the bread pudding warm smothered in near hot sauce you were in heaven for a brief moment while at sea. The bread pudding is what makes those extra pounds you gain that week worth it.

[Heaven2]

Had an English grandfather but the bread pudding came from my southern grandmother. Grew up having it quite often and always, always at Christmas dinner. We use lots of cream, butter, bread, vanilla and nutmeg..raisins if wanted. Then over the top is served a warm, rum sauce. We use lots of rum and put nutmeg in it also. It is just wonderful, even better the next day.

The idea of rum raisin ice cream on it is great...as it seems a little bland on board since we are used to the rum. In fact, I was thinking of taking one of those little rum bottles from the refrigerator in the room up to lunch one day to add my own. We are on the Dec. 5th "O" sailing.

[Sue's Mom]

Pat - Baked beans (in tomato sauce) are almost part of the British staple diet and sometime part of a cooked breakfast, i.e. bacon, eggs, sausages, black pudding, mushrooms, tomatoes, and baked beans. I assume that Heinz have baked beans in the US also?

Sometimes also, a snack or small midday meal can be baked beans on buttered toast - good with a soft-boiled (shelled) egg on top.

Beans are also eaten (but not by us) with fish and chips (french fries), burgers, etc. etc.

Sorry about the "drooling"!

Jan

[saltydog28]

Sue's Mom...Thank-you for the reply, but what I wanted to know is why do you have them for BREAKFAST? Also - Thank-you for the link to the bread pudding, there is one with haddock that sounds interesting.
Take care,
Pat. could somebody hand me a napkin?

[Lois R]

I'm not even a bread pudding lover and my mouth is drooling over this thread:)

[Sue's Mom]

Baked beans for breakfast - well I suppose it's one of those "regional" things. Without wishing to offend anyone, I can't imagine eating sweet things with bacon and egg for breakfast, as I have seen on tourists plates in Ponderosa in Florida.


PS. I can't imagine eating haddock and bread pudding!!!

[saltydog28]

Jan,
Thanks for wording your answer the way you did. I understand 'regional things'.
We have a 'family thing' where we have the leftover cabbage fried for breakfast the next morning. What can I say, it's a family thing.
Take care,
Pat.

[kruzkeen]

HAL'S BREAD AND BUTTER 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

A dear and good friend who loves HALs Bread Pudding is coming for dinner this week and I thought it would please her if I made it. I did a search and have found this thread. I am a OK cook and can follow directions, but Peache's receipe confuses me. I cannot do ozs.

I would like to make it using cups and spoon fulls. I only want to make a small one to serve 4 people. If any is leftover, she can take it home. Can anyone help me?

Thanks Ken

[Philip217]

Clopaw,

What an amazing conicidence!! I only book cruises based on their chicken noodle soup. Can you recommend any favorites for me??

[michmike]

that would be klezmer's kosher kruises.. a small line.. but fine corned beef to go WITH the chix noodle soup..

[Charlie2na]

Hello , my name is charlie...... and I too am a "pud-aholic"... except , I enjoy mine with a scoop or two of rum raisin ice cream.

[peaches from georgia]

A dear and good friend who loves HALs Bread Pudding is coming for dinner this week and I thought it would please her if I made it. I did a search and have found this thread. I am a OK cook and can follow directions, but Peache's receipe confuses me. I cannot do ozs.

I would like to make it using cups and spoon fulls. I only want to make a small one to serve 4 people. If any is leftover, she can take it home. Can anyone help me?

Thanks Ken
There are 8 oz. in a cup, so HAL's recipe is easy to translate from oz. to cups. 4 oz. = 1/2 cup and 4oz. also = 1 stick butter. I'd probably cut the recipe in half if I were you.

[gizmo]

Buy a measuring cup. They all have the ounces marked on them. ;)

[Renorita]

My DH Loves, Loves, Loves Bread Pudding :) , and I found myself really enjoying it too. However we had it on the Legend of the Seas on RCCI. We will be on the Oosterdam in Oct/Nov of 05 and it sounds like it is to die for there too. Has anyone had it on both Cruise lines that can offer a comparison for us? It would be even great if it is even better on the "O", but would sure be disappointed if it is not as good as RCCI's. Also love Haagen Daus Rum Raisin. Do they have rum raisin as one of the ice cream choices on HAL? Damn I hate to be starting my diet tomorrow! Maybe a can make some BP (tiny amount) for our "last eat anything you want meal" :D

[kruzkeen]

There are 8 oz. in a cup, so HAL's recipe is easy to translate from oz. to cups. 4 oz. = 1/2 cup and 4oz. also = 1 stick butter. I'd probably cut the recipe in half if I were you.
Thanks I found an equivalent chart in the back of a cook book that agrees with you. I will cut the recipe in half and use less sugar. Not too sure about the sauce, it is very heavy duty.

[kruzkeen]

Buy a measuring cup. They all have the ounces marked on them. ;)
Thanks, I went to the market and bought a glass measuring cup that is marked as you said. Mine were plastic and about 15 years old.

[peaches from georgia]

Thanks I found an equivalent chart in the back of a cook book that agrees with you. I will cut the recipe in half and use less sugar. Not too sure about the sauce, it is very heavy duty.
I would think twice before changing the proportions of one ingredient to another. It will change the taste. If you are cutting the recipe in half, then cut each ingredient in half only. If you reduce one of the ingredients, i.e. sugar, more than you reduce the others you are changing the taste of the entire recipe.

If you are concerned about sugar, then I would substitute Splenda for some or all of the sugar. I'm sure it tells you on the box how to substitute how much Splenda for how much sugar. Substituting Splenda won't change the taste of the bread pudding like it will if you just put in less than 1/2 of the sugar.

Not sure what you mean about the sauce being 'very heavy duty'. The sauce is great and makes the bread pudding as good as it is. And you do want to be sure it thickens and is not too thin.

[Melianne]

I LOVE bread pudding, but I think HAL needs to kick it up a knotch.

We returned from sailing the Zaandam on 12/18 and, of course, had to try the bread pudding. It was OK, but didn't dazzle me. It sits way too long in the warmer and dries out the bread.

They need to add some whiskey or rum to the vanilla sauce so that its . . . . well, . . . sauced!!!

Right?

[peaches from georgia]

I LOVE bread pudding, but I think HAL needs to kick it up a knotch.

They need to add some whiskey or rum to the vanilla sauce so that its . . . . well, . . . sauced!!!

Right?
Not unless there were 2 vanilla sauces, clearly marked alcoholic and non-alcoholic. Many pax do not care to have any alcohol, for taste and content reasons.

Maybe an easier solution is for those who think the sauce needs to be 'enhanced' to go to the ice cream bar and add one of the liqueurs to their vanilla sauce. HAL has a nice selection of liqueurs which many of us use to kick the ice cream up a notch. :D

[Renorita]

I LOVE bread pudding, but I think HAL needs to kick it up a knotch.

We returned from sailing the Zaandam on 12/18 and, of course, had to try the bread pudding. It was OK, but didn't dazzle me. It sits way too long in the warmer and dries out the bread.

They need to add some whiskey or rum to the vanilla sauce so that its . . . . well, . . . sauced!!!

Right?
Melianne, noticed you were on the Rhapsody. Did you try the Bread Pudding? I had mentioned in an earlier post that I really liked the BP on the Legend of the Seas and had asked if anyone who has been on both RCCL and HAL and tried both, could tell me which one is the best. But it got ignored. :) or no one has tried them both.

[kruzkeen]

I would think twice before changing the proportions of one ingredient to another. It will change the taste. If you are cutting the recipe in half, then cut each ingredient in half only. If you reduce one of the ingredients, i.e. sugar, more than you reduce the others you are changing the taste of the entire recipe.


Thank you Peaches for your good advice. My dinner party was last night, the guest of honor was very pleased with the pudding. I cut the receipe in half and did on stint on the sugar. However, I did sprinkle the bread with cocoa, instant coffee and cinnamon. That seemed to make it a little less sweet.

For those interested, the receipe given by Peaches if cut it half serves 4 people very generously. Of course, 5 eggs cannot be cut in half, I used 3 and the pudding came out very puffy.