Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: judydawn on January 18, 2010, 04:50:51 am
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Name of Recipe: Coffee Bread Pudding
Number of People: 8 serves
Ingredients:
360mls milk
340g cream
2 tblspns coffee granules
7 x 50g eggs (350g total weight if you are using bigger ones)
150g castor sugar - or less to taste
50g brown sugar - or less to taste
2 tsp vanilla extract
8 slices white bread, torn roughly into 4 or 5 pieces
Preparation:
Place milk, cream and coffee granules into TM bowl. Stir 2 minutes on speed 2 to dissolve the coffee.
Add the eggs, sugars and vanilla and cook 10 minutes on 80o on speed 3 . It won't thicken.
Place the broken pieces of bread into a 2 litre ceramic dish that will fit easily into the varoma dish. Place this dish inside the varoma dish and pour the liquid over the bread.
Place 1 litre boiling water into the TM bowl, place the varoma dish in place, put the lid on and set the program to 30 minutes Varoma Temperature, speed 2.
Remove the dish carefully from the varoma dish, sprinkle the pudding with sugar and place under a preheated grill for a few minutes to brown the top. It is well worth the extra effort to finish this pudding off.
Photos:
Tips/Hints: Just try it! It is delicious, even if I do say so myself. Can be made ahead and warmed up when and as required. Serve with cream or ice-cream.
If you don't like coffee add 100g grated chocolate to the first step and turn it into a chocolate bread pudding.
members' comments
Wonder - I made a chocolate version of this tonight and DH and I thought it was very sweet but lovely. As soon as the kids realised it was bread it went in the bin. Thanks for the recipe Judy.
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Judy, do you think I could half this recipe halving all the ingredients, three large eggs and reduce the cooking time by 10 mins?
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Clever lady Judy. I haven't made a bread pudding for years.
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That sounds fine to me Wonder. Whilst mine was steaming, I checked periodically to see how the custard was going and you will easily be able to tell when it is ready. I have heaps leftover after just 2 servings were removed but I'll now just dish it up and microwave serves as I need them.
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Thanks Cookie1, I was very proud of my efforts. Love bread and butter pudding but, like you haven't done one for a long time. I find it is a dessert that goes down well with everyone though. For a steamed version, I was so impressed with the end result.
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Great work JD - hope you can help sell the Varoma for steaming puddings - the texture is soooo light. I love it.
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Yum, love bread & butter pudding too. Will be making this. ;D
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That's good JulieO - it means another nice picture coming up :-* :-*
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(http://www.freesmileys.org/smileys/smiley-laughing001.gif) (http://www.freesmileys.org/smileys.php)
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JD, love B&B pud, and this adaption will make it popular with every one. Thanks. :) :) :)
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I made a chocolate version of this tonight and DH and I thought it was very sweet but lovely. As soon as the kids realised it was bread it went in the bin. :-[
Thanks for the recipe Judy
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Should have told them it was cake Wonder ;) ;) Good advice to anyone else trying this recipe, reduce the sugar content to suit your tastes. Thanks for trying it.
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sounds delish!
would a Pyrex dish work instead of ceramic?
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Are the "coffee granules" instant coffee or simply coarsely ground coffee beans?
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Georgie, yes a pyrex dish would be fine.
Andi, instant coffee granules were used.
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Thanks Judy.
I haven't purchased instant coffee for many, many years. For cooking I often use cold-brewed coffee concentrate (Toddy coffee) or espresso brewed from fresh-ground beans. My everyday coffee is brewed in a Senseo machine.
I think I will try using what I have on hand. I stopped using instant coffee in cooking because it caused me to sneeze and cough whenever I opened a jar. I'm not sure why, plain coffee doesn't bother me.
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The concentrate sounds fine Andi. I made a batch myself recently from the forum for iced coffee and could have used some of that - didn't even enter my mind though.
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The coffee concentrate keeps well in the fridge and can even be frozen in ice cube trays then stored in freezer bags for "instant" use.
One benefit is that there are no chemicals added for "anti-clumping" and other less identifiable purposes.
A cup or so of this concentrate can be sweetened and then reduced by gentle simmering until you have a coffee syrup that has many uses.
Unsweetened it adds wonderful flavor to brown gravies - the "famous" (or infamous) "Red-Eye" ham gravy, popular in the southern US has this as its principal ingredient. I have a friend, a Basque, who swears by a combination of the sweetened coffee syrup, rendered lamb fat and sherry vinegar as a final dressing for lamb cooked over a charcoal fire (indirectly - with the coals to either side and the roast over a drip pan). He uses a sprig of rosemary to brush the stuff onto the meat. Lovely flavor.
There is a significant Basque community in the little town of Rosamond just a few miles north of my home. There is a lovely Basque restaurant there and during the many years I have eaten there, I have become acquainted with several folks who are as enthusiastic about food as I am.
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I will try this pudding because it seems to be DELICIOUS!! ;)
Here in Portugal there we also bread make bread pudding that I love, but I have never seen with Coffee ;)
Another one for the list....
Thanks for sharing
isi