Comments on: Ensaimada Pudding a la Marketman

By: WS #15: Bread Pudding at Cafe Munchkin

WS #15: Bread Pudding at Cafe Munchkin — Mon, 09 Jun 2008 06:09:01 +0000

[...] Can you feel the pride? Hee hee. I made this in December. Actually, I made it several times in December. Since then, I make bread pudding almost every other week, except last month. I wanted to give my hubby and daughter a little break. :D First, here’s the recipe, credit for which goes to MarketMan: [...]

By: Ali Figueroa

Ali Figueroa — Wed, 29 Aug 2007 10:41:03 +0000

The great thing about bread pudding is that it usually ‘fixes’ bad bread. We had a meeting earlier today where we were served some unidentified store-bought ensaimadas and cinnamon rolls. The flavor was ok I guess, but they were both dense and on the dry side, almost stale.

I took a tray of leftover bread home, and made a custard base with condensed milk and whole milk, and added cinnamon and some single malt whiskey on a whim.

It’s baking right now, and I hope it fixes the dry ensaimadas!

By: Kongkong622

Kongkong622 — Mon, 27 Aug 2007 15:47:47 +0000

This looks good!! A must try!! I remember seeing Ina Garten doing her version using croissants. I also remember someone doing it with brioche (can’t remember who).

By: Candygirl

Candygirl — Mon, 27 Aug 2007 15:00:17 +0000

And if you add maybe 2-3 tablespoons of cocoa powder to your custard mix, you’ll have chocolate ensaimada pudding that would be wonderful with a vanilla creme anglaise. AND if you add mini marshmallows, few chopped walnuts and chopped chocolate or chocolate chips, you would have created a rocky road pudding….yum yum :-)

By: Kristine

Kristine — Mon, 27 Aug 2007 04:36:08 +0000

Wow, this sounds like a wonderful idea. I’ll have to try this sometime. That is, if the ensaimada can survive snacktime around here!