The Holbrooke hotel was built in the Gold Rush era. Mark Twain enjoyed refreshments at the Golden Gate Saloon in the hotel. President Benjamin Harrison stayed at the Holbrooke Hotel. Check out their website for more information about the hotel and the surrounding area in the gold country.
The earliest puddings in history were created during the medieval period. They were very similar to sausages. Seventeenth century English puddings were meat based and savory or sweet. They were made from a combination of flour, fruit, nuts, and sugar. They were encased in a dough. The dough was made from flour and animal fat. The fat was boiled in a mold or special bag.
Bread pudding was invented in the 13th century. It was known as 'poor man's pudding.' It was created as a means of using up the stale bread. The bread was soaked in milk or water, then sugar, butter, fruit, and spices were added. After all the ingredients were added it was baked.
This recipe yields 2 loaf pans of bread pudding. Each pan yields 8 to 10 servings.
Traditional Bread Pudding
Ingredients Needed:
Sauce Ingredients:
Grease the loaf pans with margarine, butter, or PAM spray. Set aside.
Cut bread slices into cubes. Pack 4 cups of the bread cubes into a measuring cup.
Pour the bread cubes on to a cookie sheet and bake them in the oven at 350 degrees for 15 minutes or until the bread is slightly toasted. In Hawaii there is too much humidity in the air to let the bread cubes dry on their own. If you live on the sunny side of the islands you can leave the bread out on the counter on a cookie sheet, but watch out for the ants. I prefer the oven method because it is faster. While the bread is toasting you can make the sauce.
From Wikipedia, the free encyclopedia:
Lemon Curd
“Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping and sandwich spread. The basic ingredients are beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavored spread. Some recipes also include egg whites and/or butter.
In late 19th and early 20th century England, home made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. Modern commercially made lemon curd is still a popular spread for bread, scones, toast or muffins. It can be also be used as a flavouring for desserts or yogurt. Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite dessert in Britain and the USA since the nineteenth century.
Home made lemon curd was usually made in relatively small amounts as it did not keep as well as jam, although nowadays larger quantities can be kept in the refrigerator or freezer. Commercially manufactured lemon curd often contains additional preservatives and thickening ingredients.
Lemon curd is different from a lemon filling or a custard in that it contains a higher proportion of lemon juice and zest, which gives it a more intense, sharper lemon flavor. Unlike a custard, it is never eaten on its own. Also, lemon curd containing butter has a smoother and creamier texture than both lemon filling and custard; both contain little or no butter and use cornstarch or flour for thickening.”
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Make the sauce:
Pour all the ingredients for the sauce into a small saucepan and bring to a gentle boil. Set the pan of sauce aside to cool 10 minutes.
Pack the bread cubes into the loaf pans. Press down on the cubes in the loaf pan. Sprinkle the raisins over the bread cubes. Set pans of bread cubes aside again.
Pour ½ of the sauce from the saucepan with the brandy, lemon curd, and brown sugar over the cubes of bread. Save the remainder of the sauce for later in the recipe.
In a large bowl whisk the milk, eggs, and white sugar until frothy and bubbles form.
Pour ¾ of the mixture over the bread cubes. To the remaining milk mixture and add the cinnamon and nutmeg. Whisk again and pour over the bread cubes in the loaf pan.
Pour only to the top of the bread cubes.
Bake the bread pudding in the oven at 350 degrees for 45 minutes or until the pudding looks solid and firm to the touch.
Let the bread pudding set out of the oven for 10 minutes. Serve it topped with the remainder of the lemon curd sauce. Enjoy this bread pudding recipe and remember to spread the Aloha Spirit wherever you live. Thank you for reading my column. Please rate my column and leave a comment.
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