Why can't such a bakery start up in the Boston area? Well, I have recently found one, Boston's Bitchn' Bread Pudding in Swampscott, which offered about 20 different flavors, from Bourbon Pecan to Fluffernutter. However, its website states: "We are currently closed for reorganization until further notice." Hopefully, it will reopen in the near future, and I'll definitely be keeping an eye on its status.
The origins of Bread Pudding extends back to the 11th century, as people tried to find ways to use their stale bread. A couple hundred years later, in England, it was known as "poor man's pudding" because it was popular with the lower classes. Essentially, Bread Pudding is made with some type of bread over which a custard-like sauce is poured before it is cooked. Numerous other ingredients can be added, from nuts to fruits, and you can use any type of bread, or bread-like food, such as muffins or donuts. It can be savory or sweet, although sweet versions are most common.
The earliest recipe for Bread Pudding I've found in Massachusetts newspapers was from 1825. The Springfield Weekly Republican (MA), June 29, 1825, printed the above recipe.
Another recipe appeared in the New England Farmer (MA), January 11, 1832.
A significant variation, a recipe for Chocolate Bread Pudding, was provided in the Boston Globe (MA), May 8, 1898.
Readers, would you support a local bakery specializing in bread pudding? What local restaurants have you enjoyed bread pudding? Do you make bread pudding at home?
The origins of Bread Pudding extends back to the 11th century, as people tried to find ways to use their stale bread. A couple hundred years later, in England, it was known as "poor man's pudding" because it was popular with the lower classes. Essentially, Bread Pudding is made with some type of bread over which a custard-like sauce is poured before it is cooked. Numerous other ingredients can be added, from nuts to fruits, and you can use any type of bread, or bread-like food, such as muffins or donuts. It can be savory or sweet, although sweet versions are most common.
Bread Pudding is relatively easy to make, versatile and can be absolutely delicious so why isn't it more prevalent? I still don't understand why it remains relatively rare in the Boston+ area. A few local restaurants offer Bread Pudding, and my favorite is created by Chef Marisa Iocco at Spiga, in Needham, and which is pictured at the top of this post.
I first tasted her Bread Pudding back in 2009, and it captivated me then, being just as delicious now as it was all those years ago. I've told people they should start their meal with the Bread Pudding, to prevent them from being otherwise too full to eat it after dinner. If you'd like to make her Bread Pudding at home, Chef Iocco allowed me to post a recipe for her Bread Pudding, though you're on your own for creating an interesting sauce to top it.
Ingredients
2 lbs. crusty, day-old Italian bread
1 quart heavy cream
1 quart whole milk
6 eggs
2 cups sugar
1 vanilla bean, split lengthwise
Directions:
--Remove the bread heels and cut bread into small cubes
--In a saucepan, combine cream, milk, sugar and vanilla bean, and bring to a slow boil. Remove the mixture from the heat and allow it to cool and steep for one hour.
--In a bowl, whisk the eggs, then pour in the vanilla-cream mixture and stir. Next, add the bread cubes and allow it to sit just long enough to soak up most of the liquid.
--Pour mixture into a rectagular cake pan at least 4” deep. Cover tightly with foil. Place that pan into a slightly larger pan, then add about two inches of water to the larger pan to create what’s called a “bain marie” or water bath. This provides moisture during baking.
--Bake at 375 degrees for two hours. Remove from oven; let pudding “set” briefly. Cut into squares. Serves 8 generously.
Ingredients
2 lbs. crusty, day-old Italian bread
1 quart heavy cream
1 quart whole milk
6 eggs
2 cups sugar
1 vanilla bean, split lengthwise
Directions:
--Remove the bread heels and cut bread into small cubes
--In a saucepan, combine cream, milk, sugar and vanilla bean, and bring to a slow boil. Remove the mixture from the heat and allow it to cool and steep for one hour.
--In a bowl, whisk the eggs, then pour in the vanilla-cream mixture and stir. Next, add the bread cubes and allow it to sit just long enough to soak up most of the liquid.
--Pour mixture into a rectagular cake pan at least 4” deep. Cover tightly with foil. Place that pan into a slightly larger pan, then add about two inches of water to the larger pan to create what’s called a “bain marie” or water bath. This provides moisture during baking.
--Bake at 375 degrees for two hours. Remove from oven; let pudding “set” briefly. Cut into squares. Serves 8 generously.
Readers, would you support a local bakery specializing in bread pudding? What local restaurants have you enjoyed bread pudding? Do you make bread pudding at home?
(This is a revision/expansion of a prior article which is just as relevant now as it once was.)
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