This week’s TWD was chosen by Elizabeth of Cake or Death?: apple-apple bread pudding. I feel like a broken record as the last two posts have had me discussing this matter, but in case you missed it, I’m not a fan of bread pudding. Something about the texture doesn’t sit well with me – all too often it just seems like soggy bread, which is pretty unappealing. Nonetheless, I was confident I could find someone to take the bread pudding off of my hands if I made it this week, especially if I scaled the recipe back. My buddy Nancy suggested 1/3 of the recipe so that’s what I did, baking it in a random 6.5″ x 10″ Le Creuset dish I found lurking in my cupboard which I’m pretty sure I’ve never used.
The double dose of apple in the pudding comes from caramelized apples and apple butter. I didn’t have apple butter on hand and I didn’t want to buy any, but luckily I had a solution. Last week my stepfather dropped by with this surprise from his brother’s garden:
Pretty fantastic, right? A bit overwhelming though. Something tells me I’m going to need to try a lot of recipes to use all that rhubarb up! So, instead of apple butter, I decided to use some of my rhubarb to make a jam. It was really easy and turned out wonderfully; the jam was both sweet and tart at the same time and the consistency was perfect (though definitely a bit less thick than jam you’ve buy in the store)! I’ll include the recipe at the end of the post for anyone who’s interested.
Though I substituted for the apple butter, I decided I’d still use the caramelized apples in my bread pudding, mainly because baked apples are a weakness and I was really hoping their inclusion might help me to like this bread pudding. The recipe came together easily once I made the jam and caramelized the apples, but this was definitely a “fill the sink with dishes” kind of dessert. I had hoped to make brioche to use for this recipe, but I ran out of time so in the end I wound up using some rolls I found hiding in the freezer, which was awesome since I didn’t have to buy bread just for this recipe and because it cleared space so I could get my ice cream canister back in there to freeze. Aside from the changes I’ve already mentioned, I made the recipe as written. I even baked my mini bread pudding for the full hour and 25 minutes Dorie recommends in the hopes of avoiding soggy bread pudding. In the interest of full disclosure that wasn’t the only reason I kept it in there so long – the baking dish I chose was very shallow and I had a hard time figuring out when the bread pudding was done (the clean knife tip didn’t really help), so I erred on the side of caution.
I let the bread pudding cool for almost 2 hours before I cut a piece. I was running out of daylight and couldn’t wait any longer. The flavor of the pudding was fantastic – I really, really enjoyed it!! I wasn’t sure how apples and rhubarb would pair but they were a good match. Unfortunately, I still didn’t like the texture. It seemed soggy. I mentioned this on Twitter and wondered whether maybe my expectations for bread pudding were off – perhaps it’s supposed to be soggy? Nancy responded to let me know that wasn’t the case, that the pudding shouldn’t be soggy but rather soft yet firm-ish. Of course this led me to realize that I’m not sure I know the difference between soft and soggy bread though maybe it doesn’t matter as I don’t think I’d like either. I should probably be happy – one less dessert to tempt me 🙂
Many thanks to Elizabeth for hosting this week! You can find the recipe for the bread pudding on her blog or on pages 408-409 of Baking: From My Home to Yours.
Rhubarb Jam
from AllRecipes
1.25 pounds fresh rhubarb, sliced into 1/4-1/2-inch pieces
1 cup sugar
1 teaspoon orange zest
1/6 cup orange juice
1/4 cup water
Place all of the ingredients in a medium saucepan. Bring the mixture to a boil then reduce the heat to medium-low. Cook, stirring occasionally, until the jam is thick – about 45 minutes. The jam will thicken further as it cools. This recipe yields about 1 pint (or 2 cups) of jam – store in the refrigerator.
Rhubarb jam! What a fantastic idea! I’m sorry you weren’t a fan of this one, but it really looks superb!
I would be overwhelmed with all the rhubarb myself. You did a nice job with it. Love the top picture.
Mmm… Rhubarb jam. What a great addition! I wasn’t a fan of this one either. I wish I’d added chocolate.
I don’t like bread pudding either, so I combined two recipes to make mine.
Looks great, Tracey! One of these days I’m going to have to try cooking/baking with rhubarb–I’ve never done it. I, too, have problems with the texture of things like bread pudding, so not sure I’d like it either. No time this week to find out, though.
Very creative, Tracey. I haven’t had rhubarb in YEARS. Have to see if I can find some.
Even tho you didn’t care for the Bread Pudding, it looks fantastic. All nice and brown on top.
The bread pudding looks really nice. I’m not sure that there’s any getting around the texture, even if it’s not super mushy. Jam is a great idea to use the rhubarb.
Yum! I’m a fan of all things rhubarb. Looks amazing!
Oh no! Not soggy bread pudding again! Like Nancy, I didn’t use all my custard. I love your photo of the rhubarb. What a great dilemma to have too much rhubarb but your jam sounds like a great use for it. I would love to taste it since I still haven’t eaten rhubarb.
Tracey, I have a post on Baked French Toast you could try. http://threadbarebakery.blogspot.com/2009/06/baked-french-toast.html
The post contains a link to the original recipe too.
sounds like a great combination! sorry you didn’t love it. 🙁
Looks fantastic, and that jam sounds wonderful.
Rhubarb and apples sound like a good combination–I used all rhubarb in mine. I picked 10 pounds and have been busy finding ways to use it all up! Oh, and mine was completely soggy, but I like it that way.
🙂
YOur pudding looks so good. Bread pudding just dosen’t thrill me all that much!
As a verified bread pudding addict, if you need any help getting rid of this. I can so help. Love that jam! I’ve been addicted to rhubarb lately.
oooh that rhubarb is gorgeous! I bet the rhubarb apple combo was fantastic! Sorry it tasted soggy to you, but it sure looks gorgeous to me!
Awesome jam!
I really think I just don’t care for bread pudding either, but I had fun with this one anyway (after throwing out the first attempt!).
Great job, Tracey! Looks gorgeous.
I love rhubarb jam! I always have some at home. You recipe btw looks delicious.
Glad you enjoyed this… I love rhubarb, so I’m sure I’d like it. I usually just over-bake my bread puddings a bit and eat the outside pieces that get a bit crusty. 🙂
Love that you used rhubarb here. It looks wonderful Tracey.
Beautiful bread pudding! Lucky you getting all that fresh rhubarb, have fun baking with it. That’s great that you didn’t have to buy bread or apple butter; the apple butter is totally the type of ingredient that often goes to waste in my house.
We are pan twins this week! I’ve only used mine a couple times, too.
to me, bread pudding = soggy bread but yours looks great! love the rhubarb idea.
How wonderful Tracey !! I must go hunting for rhubarb around !!
I hid this in my office fridge for the day after picking it up so it wouldn’t get eaten before I had a chance to bring some home. Unfortunately, my short term memory span kicked in again and I was halfway home before I remembered it, so Becky hasn’t had a chance to taste it yet.
I did this morning however, and it was fantastic! I loved the combo of apple and rhubarb, they’re a great match. I nuked it for about 15 seconds first which made it perfect temp wise, I just wish I had some vanilla ice cream to put on top. I thought the texture was great, but I’m not sure of the subtle differences you discussed either. in fact I just had to pull it out of the fridge again to see if it was “soggy”. Actually, I would describe it as more pudding like? In any case, sorry for the delayed review and thanks again!
glad you tried it even though you’re still not a fan of bread pudding. i personally love bread puddings but since i was out of town all week last week i wasn’t able to participate in this one
How funny – just got some rhubarb in my kitchen! LOVE the variation and the presentation – it looks much better than mine… which was kind of “yuck”! Nicely done Tracey!