Budinca de paine/ Bread pudding

I’m dreaming of a bread pudding,

Just like the one I used to have…

With some nuts and raisins,

Makes you want some days in…

And some brandy syrup on the top…

(Please scroll down for English version)
 
Printre atatea cumparaturi, pregatiri si servici, am gasit putin timp sa mai scriu si pe aici ceva.
 
Daca nu ati inteles ce e cu poezioara de mai sus, este varianta mea la unul din cantecele de Craciun. S-ar traduce asa: "Visez la o budinca cu paine, La fel ca cea pe care am mai avut-o... Cu niste nuci si stafide, Sa te faca sa iti iei niste zile libere... Si cu sirop cu brandy deasupra..." :))
 
Cred ca toata lumea e aproape gata cu pregatirile pentru Craciun, prajiturile sunt coapte, sarmalele sunt pe foc, salata de beof frumos decorata si friptura isi asteapta randul. Asa ca azi, pe langa un cantecel va dau o idee ce sa faceti dupa Craciun, din painea ramasa sau din cozonacul pe care nu il mananca nimeni.
 
Ce e cu budinca asta? Este foarte buna, ceva ce isi aduce cu un tort si in acelasi timp cu o crema de zahar ars. Este foarte dulce, data viitoare cand o sa o fac o sa reduc din zahar, iar daca folositi cozonac, as zice sa folositi numai o cana de zahar. Redau reteta exact cum am facut-o dupa Paula Deen (am adaugat numai niste stafide), dar mie nu mi-a placut nici textura zaharului brun, si o sa omit zaharul brun deasupra data viitoare. Pentru ca sigur o sa fie o data viitoare!
 
*Nota: o cana are 235 ml. Se foloseste paine veche de cel putin o zi. Se taie cuburi si se lasa intr-un castron peste noapte la temperatura camerei sa se usuce.
 
Ingrediente:
 
2 cani zahar tos
5 oua batute
2 cani lapte
2 lingurite esenta vanilie
3 cani de paine uscata (vezi nota de mai sus)
1 cana zahar brun
1/2 cana stafide
50 gr unt
1 cana de nuci tocate nu foarte marunt
 
Pentru sirop:
 
1 cana zahar
100 gr unt topit
1 ou batut
2 lingurite esenta vanilie
50 ml brandy sau cognac
 
Se incinge cuptorul la 180 grade Celsius (350 Fahrenheit). Se unge cu unt o tava de aprox 22x33 cm.
 
Se amesteca bine zaharul tos, ouale, laptele si vanilia. Se toarna peste paine, se adauga stafidele si se lasa sa se inmoaie cel putin 10 minute. 

Separat se amesteca untul cu nucile si zaharul brun.

Se toarna amestecul de paine in tava, iar deasupra se presara amestecul de nuci si unt. Se baga in cuptorul incins si se coace 35-40 minute. Se scoate si se da deoparte.
 
Pentru sirop:
 
Se amesteca zaharul, untul, oul si vanilia intr-o craticioara pe foc mic. Se mesteca continuu pana cand se topeste zaharul. Se adauga brandy-ul si se amesteca pana se incorporeaza. Se toarna siropul peste budinca. Se serveste cald sau rece, este delicios oricum.
 
Pofta buna!

In between all the shopping, cooking and work, I found little time to write something. If you wonder what’s up with the poetry, that is my version of “White Christmas” :)

I think everybody is done cooking, so today I’m going to give you an idea what to do with the leftover bread or even with some panettone.


This bread pudding is so deliciously good, something in between a cake and a crème caramel. Is very sweet, I’m thinking to reduce the sugar next time, and if you’re using panettone, I would say 1 cup of sugar is enough. I reproduce the recipe exactly how I made it after Paula Deen (I only added some raisins), but I didn’t like the brown sugar texture, so I think I’m going to skip that too next time. Because for sure it’s going to be a next time!


*Note: Use at least 1 day old bread. Cut in cubes and leave it at room temperature overnight to dry out.


Ingredients:


2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 tsp vanilla extract
3 cups cubed Italian bread (see above note)
1 cup brown sugar
½ cup raisins
½ stick of butter, softened
1 cup chopped pecans


For the syrup:


1 cup granulated sugar
1 stick of butter, melted
1 egg, beaten
2 tsp vanilla extract
¼ cup brandy


Preheat the oven at 350 degrees Fahrenheit. Grease a 13x9 inch pan.


Mix together the granulated sugar, eggs, milk and vanilla. Pour over bread, add the raisins and let sit for at least 10 minutes. In a separate bowl, mix and crumble together brown sugar, butter and pecans.


Pour the bread mixture into prepared pan. Sprinkle brown sugar mixture on top and bake for 35-40 minutes. Remove and set aside.


For the syrup:


Mix together granulated sugar, butter, egg and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold, it’s delicious both ways.


Enjoy!