Bread pudding

Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

"Wet Nelly" redirects here. For the James Bond submarine, see Wet Nellie.
Bread pudding
TypePudding
Place of originEurope
Main ingredientsUsually stale bread; combination of milk, eggs, suet, sugar or syrup, dried fruit, and spices
Austin Leslie's Creole bread pudding with vanilla whiskey sauce, from the late Pampy's Restaurant in New Orleans, Louisiana
Bread pudding served at QUARTER/quarter restaurant in Harmony, Minnesota

Savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts.

In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín".[1][2] In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada.[3][4] In the United Kingdom, it is said to be a moist version of Nelson Cake, hence the nickname, "Wet Nelly".[5][6]

Regional variations

In Belgium, particularly Brussels, it is baked with brown sugar, cinnamon, old bread, and raisins or apple.[7]

In Canada, bread pudding is sometimes made with maple syrup.[8]

In Hong Kong, bread pudding is usually served with vanilla cream dressing.[9]

In Hungary, it is called 'Máglyarakás' which is baked with whipped egg whites on top of it.

In Malaysia, bread pudding is eaten with custard sauce.

In Mecklenburg-Vorpommern, Germany, black bread is used to make "black bread pudding" (Schwarzbrotpudding).

In Puerto Rico, bread pudding is soaked over night in coconut milk and served with a guava rum sauce.[10] Raisins and sweet plantains are also added.

In the United States, especially Louisiana, bread puddings are typically sweet and served as dessert with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but typically sprinkled with sugar and eaten warm in squares or slices. Sometimes, bread pudding is served warm topped with or alongside a dollop of whipped cream or a scoop of vanilla ice cream.[11]

In Argentina and Uruguay bread pudding is known as "budín de pan".

In Panama, bread pudding is known as "mamallena".[12]

In Aruba, bread pudding is known as "pan bolo".

In Cuba, bread pudding is known as "pudín" and many serve it with a guava marmalade.[1]

In Chile, bread pudding is known as "colegial" or "budín de pan".[2]

See also

References
  1. "Queen of All Pudding". Edible South Florida. Retrieved 27 August 2018.CS1 maint: ref=harv (link)
  2. Guerra, Francisca (27 September 2014). "Colegiales o Budin de pan chileno". Fran is in the Kitchen. Retrieved 30 October 2019.
  3. Randelman, Mary Urrutia; Joan Schwartz (1992). Memories of a Cuban Kitchen: More than 200 Classic Recipes. New York: Macmillan. pp. 290–201. ISBN 0-02-860998-0.
  4. Villapol, Nitza; Martha Martínez (1956). Cocina al minuto. La Habana, Cuba: Roger A. Queralt – Artes Gráficas. p. 254.
  5. "Wet Nelly". National Trust. Retrieved 27 August 2018.
  6. Crowley, Tony (April 2018). The Liverpool English Dictionary. ISBN 9781786946041.
  7. Waerebeek, Ruth; Robbins, Maria (1996). Everybody eats well in Belgium cookbook: 250 Recipes from a Rich Culinary Tradition. New York: Workman Pub. pp. 294–95. ISBN 9781563054112. Retrieved November 17, 2017.
  8. "Maple bread pudding". Retrieved 12 December 2017 – via The Globe and Mail.
  9. Hémard, Ned (2013). "NO REAL FRENCH WORD for Pudding" (PDF). New Orleans Nostalgia. New Orleans Bar Association.
  10. "Budin (Puerto Rican Bread Pudding) Recipe". Allrecipes. Retrieved 2018-11-12.
  11. New Orleans cuisine : fourteen signature dishes and their histories. Tucker, Susan, 1950-. Jackson: University Press of Mississippi. 2009. ISBN 9781604736458. OCLC 690209593.CS1 maint: others (link)
  12. de Peláez, Berta (2002). Cocina panameña: recetas proporcionadas y probadas (2 ed.). ISBN 8437819636.
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