Banana Butterscotch Bread Pudding

Earlier this week, Mom made banana nut muffins for breakfast. For some reason, most were left uneaten. Instead of tossing the muffins, I figured I could something out of them. 

After deciding to try a bread pudding, I left the muffins to stale. 

I found a simple custard recipe online and tweaked it a bit. 

Custard: 

1 c. skim milk

4 whole eggs

4 egg whites

splash of vanilla

bit of orange zest

1/4-1/2 c. sugar. 

Procedure:
1)Whisk ingredients together and combine custard with stale bread (about 8-10 muffins).
Pour into a baking dish.

2)Bake in a 375 degree oven for about 40 minutes. (until golden and puffed up)

3)Let sit for twenty minutes after baking. 

Butterscotch sauce:

1 c. whole milk

3 Tbsp sugar

2 tsp. cornstarch

1/4 c. butterscotch liqueur

Procedure: 

Whisk together cornstarch and liqueur. Bring milk and sugar to a boil. Stir in liqueur/cornstarch. Cook until sauce thickens. 

4) Pour over bread pudding and enjoy! 

This is great served hot or cold! 

My family loved it. I thought it tasted delicious, but it was a bit too "eggy" for me. I think I may try this a couple more times and see if I can tweak the formula a bit. 

Overall, it was a winner. =) 

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bakery shift.

I have finally had to the chance to work in the bakery! 

Although the hours (7 PM to 3 AM) are hard, I have really enjoyed it. I've baked all kinds of great smelling breads! (LOVE the smell of fresh bread.)

Products ready to be delivered:

sheet pans of focaccia bread. (rosemary, parmesan, and pepper)

baguettes, demi baguettes, and multi-grain boules. 

par-baked ciabatta loaves and pillows. 

pastries. (muffins, brownies, biscotti, danishes, cookies, trailmix bars, croissants, and pan au chocolates.) 

hoagie rolls, kaiser rolls, and crackers. bagged and ready to go! 

olive boules, parm and garlic boules, and semolina boules. 

We usually make things like sliders, dinner rolls, and burger buns too. We had a pretty light night last night. I really enjoy it though! 

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Baking 110. Day 13

Today we baked chocolate sourdough, soft pretzels, and cookie bread. The chocolate sourdough was my favorite! It was great. It reminded me of my mom's biscuits with chocolate gravy. yummy =)

chocolate sourdough rolls. cookie bread roll.

cinnamon sugar pretzel.

Cookie Bread.

For the sweet dough-

Milk 1/2 cup

yeast 2 t.

All purpose Fl. 14 oz

Eggs 3 ea.

Salt 1.5 t

Sugar 2.5 oz

Butter 4 oz.

Mixing.

Scald milk. let cool to 105 degrees. Add yeast.

Mix together flour, milk/yeast, eggs until combined. Let rest for 15 minutes.

Add salt, mix on speed 1 for 3 minutes.

Add sugar in 2 stages.

Add butter in 2 stages.

Let dough rest in refrigerator overnight.

For cookie dough.

Butter 2.1 oz

Sugar 2.1 oz

Egg yolk 2 ea.

All purpose Fl. 4 oz

Mixing.

Creaming method.

Cream together butter and sugar. add eggs-mix well. add flour-mix until combined.

let rest in refrigerator overnight.

Scale sweet dough into small 1.5 oz balls.

Roll out cookie dough in between two sheets of plastic wrap.

Using a biscuit cutter, cut out circles of cookie dough.

Cover each sweet dough roll with a cookie circle.

Let sit out for about an hour.

Bake in 400 degree oven until light brown.

Chocolate Sourdough.

Biga

Water 3 oz

Yeast 2 t.

Bread flour 5 oz

Mix together. Let proof for 1 hour.

For the dough.

Water 16 0z

Biga from above

Bread fl. 13 0z

Cake fl. 8 oz

Almond fl. 3 oz

Yeast 1/4 oz

Cocoa powder 1.125 oz

Salt 1/4 oz

Chocolate, melted 2 0z

Chocolate chips 8 0z

Mix together all ingredients in a mixing bowl on speed 1 for 5 minutes.

Mix on speed 2 for 3 minutes.

Bulk ferment until double in size.

Scale and shape as desired. (loaves, muffins, rolls, etc.)

Proof until double in size.

Bake in 400 degree oven.

Soft Pretzel.

All purpose flour 3 cups

Sugar 1 T

dough conditioner 1 T (optional)

butter or vegetable oil 1 T

salt 1 t

yeast 2 t

water 1 cup

Mix dough ingredients together in mixer until cohesive and smooth. (should be sticky.)

Round, cover, and let rest for 30 minutes.

Divide dough into six pieces. Roll out each piece into rope. (about 24 " long)

Shape each rope into a pretzel. Dip pretzel in baking soda wash. ( 3 T water, 2 T sugar, 2 t baking soda). Lay pretzel on well greased sheet pan. Sprinkle pretzel with kosher salt if desired.

Bake in 400 degree oven for 12-15 minutes.

For cinnamon sugar pretzels. Brush hot pretzels with melted butter then dip in cinnamon sugar.

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Baking 110. Day 12

We have been working on our dead dough showpieces all week, so we have made simple things in class. Like these bread sticks.

Each group had to make oatmeal raisin bread. (very good breakfast bread). We were allowed to shape it any way we wanted. Some people made loaves, some people made rolls. I chose to make these cute little cloverleaf muffins. They work just like pull-aparts!

Bread sticks.

All purpose Flour 1 #

Sugar 1 T

Salt .5 oz

Yeast 1 T

Oil 1/4 cup

Water 7 oz

Mix ingredients together until you get a soft dough. let bench rest.

Roll out until its pretty thin. Cut into thin strips. Twist strips and lay on sheet pan. Spray with water and sprinkle with kosher salt or seeds. Bake in 350-400 degree oven till crispy brown.

Oatmeal Raisin Bread.

Water 10 oz

Oats 2.5 oz

Raisins 3.5 oz

Yeast 1/2 T

Milk 1/4 cup

Honey 1.5 T

Bread Flour 12 oz

Whole Wheat 4 oz

Salt 1/2 T + 1/4 t

Cinnamon 1 T

Oil 1.25 oz

Mix hot water, oats and raisins in bowl. Let it sit for about 15 minutes.

Add all ingredients into mixing bowl. Mix together well. Let bench rest about 3o minutes.

Scale and shape as desired.

Proof until double in size.

Bake in 350-400 degree oven.

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Baking 110. Day 8 cont...

I never knew making flour tortillas was so easy. Never buy them from a store again! It's cheaper, and tastier =)

Flour tortillas.

Bread flour 8 oz

Baking powder 1 tsp

Shortening 2 oz

Warm water 4 0z

Salt 1 tsp

Mixing.

Mix flour and baking powder together on counter/work bench.

Rub in or cut in shortening. Make a well in the center of flour pile

and pour water into it. Dissolve salt in water. Knead flour and water together until you get a

soft dough.

Scale into 1 oz balls. Let balls rest for 20 mintues. Roll out into thin circles.

Cook in saute pan until you get a light color on each side.

Serve with your favorite taco toppings! Enjoy!

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Baking 110. Day 8

Bagels!

We made these yesterday. They have to refrigerate overnight. (to slow down the fermentation process.) The round balls are Bailys. (New York bagels)

Bagels have to be boiled before being baked.

The perfect breakfast or snack!

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Baking 110. Day 7

This is my absolute favorite thing to have for breakfast! English muffins (with peanut butter and honey!). Yum yum!! I'm so glad we made these. I didn't realize how easy it actually is to make homemade English muffins!

We didn't have a griddle so we had to use saute pans.

so yummy!

English Muffins.

Cold water 12 0z

Instant Yeast .25 oz

Bread Flour 1 lb

Salt .25 oz

Sugar .25 oz

Nonfat milk solids .4 oz (2 tsp)

Shortening .25 oz

Mixing.

Straight dough mixing method

Layer all ingredients in mixing bowl.

Mix on speed 1 until just combined. Mix on speed 2 for 20 minutes.

Turn dough out onto counter/work bench.

Let rest until double in size. (dough is really sticky. make sure to flour hands before rounding the dough).

Make up.

Punch down dough and scale into 1.5 oz pieces.

Round into balls and let rest.

Cover sheet tray with cornmeal. Place balls on tray.

Let proof until double in size.

Flatten with the palm of your hand.

Cook each side on griddle until light brown color. (use low heat).

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Baking 110. Day 6

We baked Challah (halla) bread today. Challah means "offering" in Hebrew. This bread is traditional Jewish festive Sabbath bread and was first made by the Jews of central Europe in the Middle Ages. Usually made with three strands of dough, (as many as 12 is sometimes used.) these strands are woven into an elaborate braid. The three strands of the traditional Challah were said to signify truth, peace, and justice. The top of the Challah is sprinkled with seeds to signify the "Manna" that fell from heaven.

four strand braid

six strand braid

six strand braid

Challah. (this batch made one 2 strand loaf, one 4 strand loaf, and one 6 strand loaf.)

Water 10 oz

Instant Yeast .3 oz

Sugar 1.5 oz

Bread flour 1 lb. 9 oz

Eggs 4 oz

Vegetable oil 1.5 oz

Salt .3 oz

Mixing.

Straight dough mixing method.

Layer each ingredient into mixing bowl. Mix in speed 1 for 2 minutes and speed 2 for 8 minutes.

Make up.

Turn out onto counter or work bench, cover, and let double in size.

Scale to about 14 oz pieces. (you should get three)

Scale into strands.

Braid and proof.

Egg wash, Garnish and Bake. (400 degrees. until its a super dark color.)

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Baking 110. Day 3

More Bread!

Fouguasse

Sun dried tomato rolls with garlic butter

Epi

Foccacia

topped with garlic, sun dried tomato, and cheese

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Baking 110. Day 2

Today was great! We made three different kinds of breads. These pictures are of Whole Wheat bread. My favorite!

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Baking 110. Day 1.

We are learning about ingredient functions this week. We are baking different kinds of bread all week. This is White Pan Loaf Bread. Hot bread with butter is the BEST!

White Pan Loaf Bread.

Water 14.5 oz

Yeast 3/4 oz

Sugar 3/4 oz

Bread Flour 1 lb 4 oz

Non-fat milk solids 1 oz

Salt 1 0z

Shortening 3/4 oz

Mixing:

Straight dough mixing method.

Put water in mixing bowl. Layer each ingredient in order.

Mix on speed one until just combined.

Mix on speed two for 10 minutes.

Turn out onto counter. Shape into ball. Cover and allow to double in size.

Punch it down. Scale for 1 lb loaf pan. Round each dough piece into ball.

Cover and allow to double in size.

Punch down. Roll into loaf shape and place seam side down into greased 1 lb loaf pan.

Eggwash, score, and bake for about 18 minutes in a 400 degree oven.

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