It was love at first bite for me when I tried this bread pudding for the first time at a friend's house. I had never tasted anything like it before and I haven't tasted anything like it again. I found myself thinking about it a few months later which prompted me to ask my friend for the recipe. She said she would gladly ask her mom to write it down for me, then said that I could also get it straight from the horse's mouth, our mutual tita. Which I did.
Years went by and it was never made. I couldn't convince myself that I could make it even half as good, that it wouldn't be just a waste of ingredients. So the other day, as I was leafing through the index cards in my mom's recipe box looking for her ratatouille recipe (which I am making for a potluck dinner I'm hosting tomorrow), I saw it! The unmade bread pudding. I figured what the heck, if I screwed it up I'll just drown it in butterscotch, then how bad can it be right?
Well, it turned out excellent if I may say so myself! Soft and chewy on the inside with a nice brown crust that had the right amount of crunch.
I made two sauces for it, butterscotch and vanilla. This bread pudding recipe is so good though that if you didn't want the added calories, you could skip the sauce.
Bread Pudding Marina
6 cups day old bread, chopped into small pieces
1 stick margarine, softened
1 1/2 cups fresh milk
1 1/2 cups sugar
6 eggs, beaten
3 tbsp mango jam
Preheat the oven to 350 deg. Mix all the ingredients except the bread. Put all the bread in a pyrex. Make sure you spread it out evenly and it only comes up to about half of the pyrex. Pour the mix evenly over the bread and bake for 40 mins.
1 egg yolk, beaten
4 tbsp butter
1/4 cup water
2/3 cup brown sugar
1/3 cup corn syrup
1/4 cup flour
Combine all ingredients and mix well. Cook mixture on top of double boiler over hot water until thickened, stirring frequently.
I got the vanilla custard recipe from epicurious.