Proof Is In The Pudding

7 Nov

Here is a picture of my sister, Mom and I.  They are my top favourite people to be in the kitchen with and over the years of experimenting/perfecting recipes, oil burns, spills, flat souffles and even a few kitchen fires, I can’t imagine any family weekend, holiday or just an ordinary night of hashing it out in the kitchen with anyone else in the world.  This post is in honour of my beautiful Mom and chef extraordinaire.

I’ve been meaning to post this for a month now, but I’ve been busy with decompressing from a recent 2-week trip, work, joining a co-ed soccer league, having a grand time with P. planning our next few get-a-aways and of course, experimenting in the kitchen.  Of course, always with the intention of blogging more recipes, as requested, but the always-accompanying wine aids in taking too many blurred pictures or forgetting how a camera works altogether.  But I am back!

This post was especially requested by MANY of you who have, 1.) over the years, had the pleasure of tasting Mom�s famous bread pudding and want the recipe, 2.) tasted said bread pudding from one of her daughter’s kitchen and need the recipe; or 3.) stalked Edith at work for the recipe!  For years now, my poor Mother has been inundated with requests for the recipe and I can understand why.  It is the best damn bread pudding you will ever have.  I’ve never been a big fan of bread pudding, but this one finally made me understand what bread pudding should be.  Take note, kids!  The satisfying crunch of the caramelization is key –makes the contrast of the creamy, doughy parts.  It is crisp yet doughy with butterscotch syrup.  It is magical, it is drool-worthy, always a popular desert especially during the holiday season and at last, so very easy to make!

This is the only Bread Pudding recipe you’ll ever need.

Edith’s Caramel Bread Pudding

Main ingredients:

15 pcs. plain croissants (cubed)

1/2 cup raisins

1 litre 2% milk

1/2 litre 35 % cream

6 eggs

1 cup sugar

1 tsp. vanilla


1 cup brown sugar

1/2 cup almonds, slivered


1 cup white sugar

1 cup water



1.) Boil sugar and water until golden brown (amber colour).  DO NOT STIR AND DO NOT TOUCH as it will burn your fingers fast  Immediately pour into baking pan and let cool.


2.) Boil milk and cream on medium heat (160 F).  Remove from fire once it boils.

3.) Beat eggs with a whisk.  Slowly add sugar while beating until color turns pale yellow.  *Temper this mixture by adding 2 ladles of the hot milk-and-cream mixture slowly while still whisking, to prevent the mixture from curdling.  Pour this tempered mixture back into the remaining milk/cream.

4.) Whisk a little bit, then add croissants and raisins. Let soak briefly and pour this mixture into baking pan with the already cooled caramel. Sprinkle brown sugar and almonds on top.  Cover the baking with foil and bake in a *bain-marie at 350F for 30-45 minutes.  Remember to remove the foil covering on the last 10-13 minutes of baking.  This will allow parts of the top to crisp-up.

Tempering — to gently heat egg yolks before adding to a hot sauce by adding a small bit of the sauce and beating well. This technique prevents curdling.

Bain-marie (water bath) — consists of placing a container (pan, bowl, souffle dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savoury mousses without breaking or curdling them. It can also be used to keep cooked foods warm.


One Response to “Proof Is In The Pudding”

  1. eftychia November 8, 2011 at 2:39 pm #

    What a tasty recipe! Thanks for sharing.

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