BREAD PUDDINGS BY ANY OTHER NAME (Dairy and Pareve)
Charlottes, Strata, Mock Soufflé
By Eddy Robey

Bet I know the image in your mind, when I say Bread Pudding. Most Americans
imagine the Cinnamon-scented Dessert, served everywhere. Chances are, that
the first one you ever had was served in your Bubbe's kitchen, and made from
the stale remains of a Raisin Challah. Perhaps, you can remember the smile on
her face, as she saw the glee with which you consumed her thrifty concoction.

Fast-forward a bit. Perhaps you were at a family resort, or a catered dinner.
One of the side dishes was a rather substantial, Onion or Cabbage-filled one.
It was on your plate, in just the spot where you had expected to see
Potatoes. If the meal was very elegant, it had been made in a pretty,
individual-sized mold. The menu said it was a Charlotte or Kugel, but it was
still a Bread Pudding.

Later, you may have been in the Frozen Food section of a supermarket. Now
what sort of Vegetable could you buy for a bit of something different? Hmmm,
a Spinach soufflé that looks nice. It wasn't a real soufflé they don't
freeze. The food manufacturers knew about textures, so they added some
seasonings, and sold you the next best thing: another Bread Pudding.

As you can see, Bread Puddings are very versatile things. They may be
Entrees, Side Dishes, or Desserts. None of them are difficult to make, and
all cook in an hour, which makes them a good choice for those in a hurry. The
preparation time is usually short, and while they are in the oven: you can
prepare the rest of the meal, help with homework, or perhaps just relax with
your newspaper.

A Bread Pudding may not use any bread at all. It can also be made with Matzo
Meal, Cracker Crumbs, or stale Cookies. The basic mixture is, with a few
exceptions, best made in a blender or a food processor. Although you often
see cubes of bread used, I don't recommend it. Cubes tend to float on top,
and give an uneven texture to the dish as a whole.

I am going to give you some basic formulas for Bread Puddings. These are
dishes where every cook can use their creativity. Do you have some leftover
Carrots? This is the way to recycle them. Is that Coffeecake stale? Make a
Bread Pudding. Take a look around your kitchen, and enjoy your imagination.

Basic Sweet Bread Pudding Ingredients

2 cups Crumbs from Bread, Cake, or Cookies (Brownies are great in this)
2 cups Milk, Fruit Juice, Nondairy Creamer, or Almond Milk
3 Eggs
2/3 cup Brown or White Sugar (Or non-aspartame based artificial sweetener)
2 teaspoons Vanilla, or other Flavoring
1 teaspoon Cinnamon, or other Sweet Spice
3/4 cup Raisins, or other Dried Fruit, diced and softened in a bit of Water

Method

Put all the ingredients, except the Fruit, in a blender or food processor,
and process until smooth. The amount of sugar to use in Sweet Puddings is
variable, because it depends on the sort of crumbs. Obviously, use more Sugar
for Bread, less for Cake or Cookies. Grease and Flour an 8-inch square glass
baking dish. Pour the Bread mixture in the dish. Drain the Fruit and scatter
it over the top of the mixture.

Place on the middle rack of an oven that has been preheated to 325 degrees.
Bake for about an hour. It is done when it has risen and is firm if you move
the oven rack gently. The top usually has some cracks in it. It will fall
somewhat when you remove it from the oven. This may be served hot or cold.

Basic Savory Bread Pudding Ingredients

1 cup Matzo Meal, dry Bread Crumbs, or Cracker Crumbs
4 Eggs
1 cup Milk, Nondairy Creamer, or Broth
2 cups shredded or pureed cooked Vegetables or Cheese
1/2 teaspoon Salt
1/2 teaspoon finely ground Black Pepper
1 teaspoon of an Herb or Spice you prefer

Method

Place the Crumbs, Milk, Eggs, and Seasonings in a blender or food processor,
and process until smooth. In a large bowl, combine the processed mixture with
the Vegetables or Cheese. (You may use both, if you like. For example:
Broccoli and Cheddar, or Browned Onions and Swiss Cheese). Use shredded
Vegetables for Charlottes or Kugels, and pureed ones for Mock Soufflés.
Grease and Flour a square glass baking dish, or 8 custard cups. Pour in the
mixture and bake at 325 degrees for about an hour, or until risen and
somewhat firm.

Strata

A Strata is a sort of Bread Pudding Sandwich, and may be made either Sweet or
Savory. Grease and Flour a square glass baking dish. Line the bottom of the
dish with slices of Bread or Cake cut to fit. Layer in almost anything you
would like; Cheese, Mushrooms, Peppers, Cream Cheese and Jelly, Bananas, even
Chocolate Chips. Top with more Bread slices cut to fit, or 1 cup of Crumbs.

Mixture for Strata

1 1/2 cups Milk, Juice, or Broth,
3 Eggs
 Sugar for Sweet Strata, or
Any flavorings such as Mustard for a Savory one

Method

Pour over the contents of the dish, and let sit for 5 minutes, so the Bread
can absorb the liquid.
Bake at 325 degrees for an hour.

Copyright 2002 Eddy Robey

Eddy Robey M.A.
Author of  It's Not Just Chicken Soup       Like all
Jewish mothers, I feed everyone in sight, and have been at work in the
kitchen for over 20 years. Correspondence should be addressed to
<eddyrobey@aol.com> and will be read as soon as the dishes are done. You can
find many of my recipes online at the  Gantseh Megillah . Please feel free
to forward this to anyone you think would enjoy it, as long as you include my
copyright.

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