Bread Pudding

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TheBeachHouse's picture
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has anyone ever served bread pudding for breakfast?   I love bread pudding.   Does anyone else?

Hubby just got his food handlers' cert, so we are looking at adding hot food to the buffet. 

any reaction to the idea of bread pudding?   or is it best to stick with pancakes and scrambled eggs?

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We serve bread pudding every morning.  Guests love it!  We mix up all breads, pancakes, waffles, etc.

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You cannot have overnight eggs dishes here (and trust me when I say this place is too lax). They spelled it out, explained it, demonstrated it and more.

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I serve "Stuffed French Toast" every Sunday.  It's basically a bread pudding with an Apple/Brandy Sauce they can put on top.  This is the main dish ( I serve buffet style), but they also get miniature baked eggs, bacon, and then fruit/yogurt/etc.

gillumhouse's picture
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I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350.  I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning. 

Blueberries or chopped peaches in it are great.

TheBeachHouse's picture
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gillumhouse wrote:

I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350.  I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning. 

Blueberries or chopped peaches in it are great.

 

I see you use leftover English muffins.  I was kind of hoping that would work.  We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.  

Madeleine's picture
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If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.

Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.

Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.

We use it as a starter rather than the meal.

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Seriously? Overnight in the fridge and ServSafe said you can't do it?

If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.

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Jon Sable wrote:

Seriously? Overnight in the fridge and ServSafe said you can't do it?

If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.

Nope no overnight eggs dishes.

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Joey Bloggs wrote:

Jon Sable wrote:

Seriously? Overnight in the fridge and ServSafe said you can't do it?

If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.

Nope no overnight eggs dishes.

DH confirmed this when I mentioned your caution to him.   Yep.   Oh well.

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Jon Sable wrote:

Seriously? Overnight in the fridge and ServSafe said you can't do it?

If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.

Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.

TheBeachHouse's picture
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Madeleine wrote:

Jon Sable wrote:

Seriously? Overnight in the fridge and ServSafe said you can't do it?

If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.

Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.

 

DH's words, "It's frowned upon."

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TheBeachHouse wrote:

Madeleine wrote:

Jon Sable wrote:

Seriously? Overnight in the fridge and ServSafe said you can't do it?

If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.

Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.

 

DH's words, "It's frowned upon."

Those are fine to do, just use an instant read thermometer and make sure the middle reaches 145 degrees

TheBeachHouse's picture
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Breakfast Diva wrote:

TheBeachHouse wrote:

Madeleine wrote:

Jon Sable wrote:

Seriously? Overnight in the fridge and ServSafe said you can't do it?

If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.

Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.

 

DH's words, "It's frowned upon."

Those are fine to do, just use an instant read thermometer and make sure the middle reaches 145 degrees

 

He did buy a good thermometer after the class.  So we're all set!

TheBeachHouse's picture
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I'll check with him on that.   Good point.

Thanks for the tips.

Thanks everyone!

I really wish I were there so I could make awesome breakfasts every day.   But I'm only there for breakfast on the weekends.

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why not just save the special breakfasts for the weekend then? he probably has enough to do if on his own.

TheBeachHouse's picture
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EmptyNest wrote:

why not just save the special breakfasts for the weekend then? he probably has enough to do if on his own.

 

That's what we do and we've even mentioned it on the menu in the rooms.

gillumhouse's picture
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It is English Muffin Bread but English muffins will work - shred them into bits or small pieces and mix it up the night before so it will soak good to soften them. If it looks a bit dry, just add a splash of milk and mix before baking. I only do EASY breakfasts. The Baked Pineapple toast is another easy to do and goes a long way for many guests. Again, scut work can be done night before to make life easier in the morning.

Madeleine's picture
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Bread pudding is great! Guests love it. I make a chocolate version that is just yum!

If you can make it in small ramekins it might work out better, plus cook faster.

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So you looked into it and that was it, great! Have some fun, I know you will. You will be a step above the other B&B's if you serve hot food then. Congrats!

TheBeachHouse's picture
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Joey Bloggs wrote:

So you looked into it and that was it, great! Have some fun, I know you will. You will be a step above the other B&B's if you serve hot food then. Congrats!

 

Thanks.   We have a few that do hot breakfast on demand.   But most do muffins and cereal like we do.   I think hot food on the weekends will make us more competitive.   And I like to cook!

TheBeachHouse's picture
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we could only do continental until he got his license.  we still are only doing buffet, but he is now certified to do hot dishes as well as baked and cold.

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Of course...but it usually has another name. "Blueberry Surprise French Toast" or Peachy Baked French Toast...but why not just say Yummy Bread Pudding.. I LOVE IT!

So many varieties and so many ways to make it..just change up the additions. But I thought you could only do continental breakfasts? 

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