Belgian bread pudding versus Hungarian Bonfire tuck

Posted on Updated on

may first 125First I ate bread pudding in Leuven, Belgium at a pastry confectionery’s called Kruilmeltje (means little bread crumbs). I didn’t know what secret ingredients were put in the dessert but my family became addicted to it soon on the same way as in the movie: The Chocolate, where Juliette Binoche enchanted her clients with some heavenly made chocolate. When we became closer to the owner I dared to ask for the recipe and for my luck, Philippe passed it on willingly. Here it is:

The best Belgian bread pudding

Ingredients:

  • 2 cups granulated sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • 3 cups cubed Italian bread, allow to stale overnight in a bowl
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup almond grated
  • 100 gr raisins soaked in rum or brandy

For the sauce:

  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract
  • 1/4 cup brandy

or other option just use Créme anglaise

Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and almond (grated or pecan).

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. We can serve with whipped cream and vanilla ice cream as well!

What is Bread pudding?

It is a bread-based dessert popular in many countries’ cuisines, including that of Argentina, Belgium, Canada, Cuba, France, Germany, Mexico, the Netherlands, the Philippines, Puerto Rico, and the United Kingdom, as well as the Creole people of Louisiana and others in the southern United States. In other languages, its name is a translation of “bread pudding” or even just “pudding”, for example “pudín” or “budín” in Spanish; (in Spanish there is another name “migas” -crumbs). In Mexico, there is a similar dish eating during Lent, called capirotada.

However there is no fixed recipe, but it is usually made using stale (usually left-over) bread, and some combination of ingredients like milk, egg, suet, sugar or syrup, dried fruit, and spices such as cinnamon, nutmeg, mace or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten warm in squares or slices. In Canada it is often made with maple syrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, bread pudding is usually served with vanilla cream dressing. In Mecklenburg-Vorpommern, Germany, black bread is used to make “black bread pudding” (Schwarzbrotpudding). In Hungary we call ‘MáglyarakásBonfire tuck! which is baked with whipped egg whites on top of it.

6338_MEDIUMHungarian bonfire tuck

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s