Bread Pudding

There has definitely been a revival of more humble foods these days and bread pudding is topping the list. You can find this dish on menus all over the place: from local coffee shops around the corner to nice, upscale restaurants. Just as folks had done centuries ago in their own homes, chefs everywhere are putting their accumulated leftover bread to good use. But this delicious dish is by no means a well-kept secret; you can find bread pudding in cultures all over the world. Although the add-ons may vary from country to country, the basic egg and cream mixture is the same.

So if bread pudding is versatile enough to be served in home kitchens and four-star restaurants (and everywhere in between) all over the world, then it’s definitely doable in a rice cooker. This dish is a perfect fit for the Aroma Rice Cooker because bread pudding is often baked in a water bath to ensure even cooking and retain moistness. By steaming the pudding in a hot oven, or in our case the Aroma Rice Cooker, we can ensure taste, consistency and avoid dry bread pieces.

Since there are as many variations to bread pudding recipes as there are ingredients in the grocer, you can pretty much add anything you please to your bread pudding recipe and guarantee it’ll be a hit. With some dried fruit and brandy, I crafted a sweet version of this delicious dish. I omitted sugar in my recipe because of the sweetness in the dried fruit and coffee creamer. If you’re using plain cream you’ll need to add about half a cup of sugar to the recipe.

1/4 cup each of dried cranberries, dried dates, dried chopped apricots and yellow raisins
1/4 cup of brandy, whiskey, cognac or liquor of your
6 cups of old Challah or braided-type bread, cut into cubes
1 cup of vanilla-flavored coffee creamer
1/2 cup of heavy cream
2 eggs
1 tsp of cinnamon
1/2 tsp of nutmeg
1/2 tsp of salt

Soak the dried fruit in the alcohol for 30 minutes or longer. Mix the bread, coffee creamer, cream, eggs, cinnamon, nutmeg and salt together in a bowl. Mix with a spoon or spatula until all liquid has been absorbed by the bread. Add dried fruit and the remaining alcohol (if any is left). Mix well and pour into your foil lined steam tray.

Fill the inner pot with 2 cups of water and place the steam tray on top of the Aroma Rice Cooker and set it to steam for 30 minutes. When steaming is finished, let sit for an additional 30 minutes before removing from the rice cooker.

Let cool and serve.


Over to You
What’s your version of bread pudding? Share and inspire us!

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