Challah Bread Pudding with Grand Marnier
In much of history, bread was a main part of the diet. The reliance on bread shows even in our language-- some seemingly unrelated English words have their roots in the word bread. The word lord comes from the Anglo-Saxon hlaford, meaning “loaf ward” or “keeper of the bread.” The word lady originates from hlaefdige, or “loaf kneader.” Other languages also show these etymologies. Companion and company come from the Latin companio which means “sharing bread,” the word for bread in Latin being pan.
Stale bread was not discarded but used with delicious transformations such as Bread Pudding, payne foundewe, made with custard ingredients. Bread Pudding was popular in 15th century England, when and where this month's Foodie Lit choice, Remember Me Not, is set. Bread pudding is still a favorite today. Here is my version of it—with Grand Marnier-soaked raisins for great flavor. In the 15th century, red wine was often used but I preferred a sweeter and lighter alcohol. Almond Milk was frequently used rather than cow's milk, which I have followed. I used challah—an egg rich sweet bread. Use any white or light bread that you like; the bread should be somewhat stale, so leave it out overnight if it’s fresh.
Serve Bread Pudding warm with vanilla ice cream and a bit of caramel sauce—absolutely delicious, melting fabulous flavors in your mouth. Bread Pudding is wonderful to serve as a dessert or at brunch. Bring to a BBQ or picnic—I guarantee you won’t have any leftovers to bring home!
Foodie Lit
The year was 1412. Henry IV of England was ailing. None of his physicians were able to alleviate his pain or illness. A renown doctor from Milan was summoned to the King’s bedside.
The was one problem: the physician, Elias Sabot, was Jewish and Edward I had expelled all Jews in 1290. This did not prevent Henry IV, other European monarchs or Church leaders from calling on esteemed Jewish physicians to cure their families. The reader sees 15th century London through the eyes of Gracia, Elias’ sister, a healer in her own right.
What does Gracia encounter? Heads of the executed displayed on London’s Tower, the stench of the Thames, the impoverished children on the streets and the contrast of elaborate palaces and royalty’s riches. For fans of historical novels, each of Sherry’s 5 historical novels is a fascinating glimpse into lives from former eras.
Challah Bread Pudding
#dessert #dairyfree/pareve #vegetarian. #challah.
Serves 8
1 loaf challah, large cubed
1/2 cup golden raisins
2 tablespoons Grand Marnier, optional
Custard
4 eggs
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
3 tablespoons non-dairy margarine, melted
2 cups milk of choice
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Preheat the oven to 350°F and grease a large 9×13-inch baking dish with spray.
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Slice and cut bread into large cubes pieces. Place in baking dish.
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Add Grand Marnier to raisins. Set aside to plump raisins. If you do not want to use alcohol, use warm water and drain before adding to bread.
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In a bowl, whisk eggs together. Add sugar, vanilla extract, cinnamon, nutmeg, salt, non-dairy margarine and milk of choice. I used unsweetened Almond milk. Mix thoroughly. Gently pour custard mixture over challah. Make sure all the challah cubes are soaked in the liquid. If there is not enough liquid, as happened with mine as I used a very large challah, add more milk and another egg, if desired.
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Add in soaked raisins with liquid and gently fold in.
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Bake bread pudding in the oven for 40 minutes or until top is golden brown in color and custard is cooked through completely.
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Serve with confectioner’s sugar, ice cream or caramel sauce, if desired.
Expandthetable suggestions
Add fruit: 2 apples or peaches, peeled, seeds or pit removed and rough chopped. Add 10 minutes to total baking time. Mix in with bread cubes and then add liquid.
New Year’s Eve or a snazzy party: Substitute eggnog for milk of choice.
Chocolate fan: Add 1/2 cup of chocolate chips.
Buttery: Use butter in place of non-dairy margarine for a real buttery flavor.
Liqueurs- I used what I had on hand, which was Grand Marnier. Rum, bourbon, amaretto or Cognac would also be fine. If you want the recipe alcohol free, omit and use warm water to plump the raisins. Drain the water before adding to bread pudding.
Other pudding desserts!
