Bread pudding has endless variations, both savory and sweet. We're focusing on the dessert variety. Your mission? Submit your most tender, ethereal pudding -- it doesn't matter whether you use challah or good old Pepperidge Farm, or whether it's studded with fruit, chocolate, or nothing at all!
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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Don't try this spatula-balancing trick at home, kids! Leave it to the professionals.
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Don't you just want to jump in there too?
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Amanda clearly disapproves of Merrill's egg-separating technique.
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The truster citrus reamer is at it again.
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Ah, butter. Do you think the fact that this recipe uses a whole stick has anything to do with why we like it so much?
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We used a dark, flavorful honey. If you're looking for subtlety, choose something lighter.
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The dried out bread cubes get doused in lemon juice and melted butter.
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Amanda shows those egg yolks who's boss.
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The bread goes into a buttered pan.
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We tempered the egg yolks with a bit of the hot milk before whisking everything together.
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And now for some electric beater action...
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All the players await their big moment.
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Don't over-whip the egg whites, or they'll start to separate and won't do their job as well.
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Once you've folded the whites into the custard, you pour the whole thing over the bread cubes. Make sure to disperse the foam from the egg whites evenly.
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1/2 a cup of pine nuts is really too much for one person to take on. This is one of those moments when teamwork really pays off.
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A well-coordinated set of ingredients -- wouldn't you like a dress made with these colors?
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The ingredient that makes the pudding in bread pudding: eggs!
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student epicure calls for dark chocolate and not too much sugar so the bread pudding isn't too sweet.
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Merrill shows off her coordination, pouring milk into the eggs as she whisks!
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We used Bulleit Bourbon, and plenty of it.
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The chocolate and dried bread cubes are combined first with the raw (turbinado) sugar.
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And then the milk and eggs, and together they macerate for 45 minutes.
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Then in they go into a baking dish. student epicure doesn't butter the dish but if you do, the pudding will come out easier when serving.
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It's a little ragged looking in the baking dish, but what it lacks in beauty it makes up for with flavor.
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We check the pudding for doneness by pressing on a bread cube in the center of the pan and if it springs back, the custard is set and the pudding is done.
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