Wednesday, June 11, 2014

Cast Iron Bread Pudding Recipe
















What's your all time favorite dessert? You know, that one you have to order every time you see it on the restaurant menu. The dish that you always plead for every birthday, Holiday, celebration, or all around get-together. That meal that keeps you up late at night gnawing at your pillow!

For me, that dessert has always been bread pudding. I just can't get enough of it! That sweet, delicious taste. That sponge-like texture. The warm, gooey inside that melts in your mouth with every bite. Seriously, there is nothing better than bowl of bread pudding, except maybe a second bowl. So you can imagine my excitement when I found this awesome bread pudding recipe, baked entirely in a cast iron skillet! Oh the joy, oh the excitement, oh the calories! Good calories, of course!












But how could I give this pudding the ultimate Honeyville flair? What special ingredient could I use that would turn our basic bread pudding into an over-the-top, out of this world experience your pallet would not forget? By giving it the perfect loaf of bread as it's base. Enter our Alta Artisan Bread Flour. When it comes to baking bread, this is by far the best bread flour out there, bar none! Using Chef Tess' easy-to-bake French Baguette recipe, we baked up some delicious baguettes the night before, left them out all day to give them that stale texture you need for this recipe, then cut them up and baked up a bread pudding for the ages. Grab your skillet, it's Bread Pudding time!

Ingredients:
1 French Baguette, baked with Honeyville Alta Artisan Bread Flour
1 stick Butter
4 cups Milk
4 Eggs, beaten
2 cups Sugar
1 cup Raisins
2 Tbsp Vanilla

Directions:
Preheat oven to 350 degrees.












Take your French Baguette and cut it into small cubes.












Place stick of butter in 12 inch skillet and place in oven until butter is melted and bubbly.












In a large mixing bowl, combine milk, eggs, sugar, raisins, vanilla, and bread, and mix together using a large spoon. The longer you mix, the softer the bread will become, until you have a thick, mushy texture.












Pour ingredients into skillet, making sure not to fill completely to the top, and bake in oven at 350 degrees for 40 minutes.












Remove from oven and allow to cool before serving. If you wish, top with caramel, whipped cream, or a rum sauce.












Who knew that Bread Pudding could be so easy to make and so delicious to taste! Soft, moist, and full of flavor and texture, this dessert will knock your socks off and leave your stomach begging for more. The cast iron skillet gives it that just-like-momma-made taste you've been hoping for, as well as giving it that cool, rustic look of an old fashioned meal. Drop a dollup of vanilla ice cream or whipped cream on top and you've got the perfect summer time dish!












The right meal deserves the right ingredients, and this bread pudding, made with our amazing Alta Artisan Flour, is proof of that.

3 comments:

lasmt said...

Oh my this recipes makes me wonder if I could cook it in a Solar Oven and don't see why not? It cooks at 350 which usually you can achieve in even the fabric solar ovens. And another thought why not on the grill that has a cover that closes down over the skillet. And I'm thinking about your corn-bread with corn cast iron dutch oven also here. Why not solar and why not on the grill? I'm digging out my dads old cast iron camp skillet/dutch oven combo he gifted us over 30 years ago. YUM.

Unknown said...

How would you store leftovers?

In The Kitchen With Honeyville said...

You can store them in your refrigerator in Tupperware for a few days.