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+--- Thread: Bread&Butter Puding - but which wine? (/thread-1106.html)
- arkitect - 01-28-2002
Hi all,
Serving a decadent bread and butter pudding with custard for a winter party this weekend. what would be your wine recommendations?
All help appreciated.
APK
- Thomas - 01-28-2002
That's a food I know nothing of, but it sounds like a candidate for a big, buttery, California Chardonnay.
- Duane Meissner - 01-28-2002
Foodie- you've gotta try it. I actually have no idea how to make it, so you will have to find a recipe somewhere else, but my Mom made it quite a bit when I was younger with a great rum sauce.
DM
- Thomas - 01-28-2002
Rum sauce--this is getting interesting. Of course, the sauce influences the wine selection. It sounds now like a sweet wine would do better.
- winedope - 01-28-2002
Bread pudding has roots around the country. The New England version is generally made with day old bread (NE thrift). This is combined with eggs, milk or cream, sugar and vanilla. The bread is soaked with the egg mixture and baked. It is basically a bread custard pudding. Some folks will pour maple syrup over the baked result. If made correctly it is very good. Depending on the recipe, it may be pretty sweet. It generally isn't really sweet, but more middle of the road, as desserts go. PS-additions of alcohol are optional-rum would be a nice choice.
[This message has been edited by winedope (edited 01-28-2002).]
- mrdutton - 02-05-2002
My Grandmother made her bread pudding with her day old home made cinnamon bread. Along with the custard mix she added raisons.
This stuff was delicious with rum sauce/hard sauce!!
- winedope - 02-05-2002
I knew I forgot something- it was the raisins!
- winoweenie - 02-06-2002
WD.....The memory's the second thing to go...WW
- mrdutton - 02-06-2002
The ability to spell being the first thing to go???? !!!!!!! ???????
- winedope - 02-07-2002
could be, I can't remember...