Cherry Bread Pudding

[fido]

Here in Hungary they sell a brioche type sweet loaf and sometimes they are sold off cheap on the sell-by-date. If I see them reduced like that I buy them to make bread pudding. Yesterday I visited a fruit farm and was told I could help myself to some cherries which were ready to pick. Today I pitted some of the cherries and used them instead of dried fruit in my bread pudding. The basic recipe was that in the link but the quantities were:

500 gramme foszlós kalács bread
500 gramme pitted cherries
250 gramme granulated sugar
3 medium eggs
1 teaspoon mixed spice

http://www.traditionalenglishpuddings.co.uk/b4breadpudding.html

 

[fido]

Mixture

 

[fido]

After baking

 

[retropia]

Looks good! I wonder if your brioche sweet loaf is similar to our pound cake? The interior texture looks similar to me.

 

[norgeway]

i WILL HAVE TO...

Convert the measurements, and try this, I love bread pudding.

 

[fido]

I looked up "foszlós kalács" in Google Translate and foszlós on its own translates as "sleazy" but the 2 words together translate as "spongy cakes". My Magyar/Angol dictionary gives kalács as "milk loaf" but does not have foszlós.

I found a recipe on a Hungarian site and roughly translated it with Google Chrome:

Ingredients:
90 ounces (fine) flour
20 grams of granulated sugar
1 egg yolk + one more
even an egg on the anointing
3 ounces of milk
5-6 grams of margarine
5 g of yeast
pinch of salt
raisins to taste
Directions:

1 Mix the yeast in a gill of lukewarm milk and pour into the sugar, salt, mixed with flour. (Leave it to stand without mixing for 10 minutes.) 2 Add the remaining warm milk, melted margarine, eggs, the yolk plus the raisins. 3 Kneaded good sticky but not sticky dough out of it. Be careful not to tamp down the dough as rings, rather emelgesd bottom, try to separate the vessel wall. If it is very sticky, add little flour can you do if you do not want to be standing in lukewarm milk. 4 Put it covered in a warm place for 1 hour. 5 When well risen, choose 2 (two cakes will have it), and the first piece again into 3 parts. Put out all three pieces, fold and do the same thing on the other side as well. Put a baking sheet greased with margarine. 6 Allow to rise in a warm place about again. 30 minutes to anoint a mixed egg, then put it in the oven, bake until golden 190-200 degrees.

 

[vacbear58]

Brioche

is a long way from pound cake in form and texture. It is most definitely a bread rather than cake, it has a texture not unlike what we would call finger rolls here (I am kind of thinking hot dog rolls for the US) but it is enriched with butter and eggs. There are widely available here in Europe (mass produced) and I would be amazed if you could not get it in the US also.

To me its a breakfast bread, an alternative to croissants or danish, great with jam - I also like them spilt horizontally and toasted. Sometimes you can get them with a chocolate filling too

Al

Brioche - Wikipedia

en.wikipedia.org

 

[maytagbear]

454 grams

is an American pound.

The closest bread might be dairy Challah. Or the round loaf(as available) of "King's Hawaiian."

Lawrence/Maytagbear

 

[whirlcool]

We love that King's Hawaiian bread. But it's so $$$$ for what you get.

 

[Soap-n-Suds]

I'm not really into bread puddings, but THAT looks YUMMY! Thanks for tormenting, I mean, sharing, the recipe.

Laurent

 

[perc-o-prince]

Looks yummy!

Rich also makes bread pudding out of the Italian panettone when it's available near the Christmas holidays. Delish!

Chuck