Cinnamon Roll Bread Pudding

A couple weeks ago, I tried to love pudding by making Aborio Rice Pudding. Sad to say, that didn't go over so well. After watching the "Worst Cooks in America" finale last week and seeing Bobby Flay's mentee making Bread Pudding, it gave me the next opportunity to take another stab at Pudding. 

I assumed Bread Pudding would be something I would like because it contained bread and if you know me, you know I'm a carb-aholic. But, you never know, pudding is a pudding, no matter how you slice it. Plus, I'm not exactly the type to like mushy bread so I was cautiously optimistic.

Did this Cinnamon Roll Bread Pudding taste like a Cinnamon Roll? Not exactly. More like Cinnamon Bread with custard. Was it able to convert me? Not exactly either. I wasn't really feeling the texture so much. Once again, texture comes into play as to why I'm not a fan of pudding. By the looks of it, I don't know if I'll ever be a fan of Pudding, but maybe third time's the charm?

Cinnamon Roll Bread Pudding

Recipe by Aida Mollenkamp

Ingredients
2 cups whole milk
3/4 cup heavy cream
4 large eggs
1/2 cup granulated sugar plus 1 tablespoon for garnish
1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah)
1 cup walnuts, toasted and coarsely chopped

Directions
Heat the oven to 350 degrees F and arrange a rack in middle.

Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.

Meanwhile, bring about 8 cups water to a simmer over medium-high heat.

Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.

-Aaron John

Arborio Rice Pudding

Another 10 week quarter has finally ended and Spring Break has arrived! That just means it's time to get back on blog bandwagon after a long hiatus!

Because I wasn't baking a lot, I had a limited supply of ingredients at my disposable. When I opened up the pantry and found Arborio rice, I knew I had to at least do something with it. Thus, I tried my hand at an Arborio Rice Pudding.

Now, when it comes to pudding in general, I'm not exactly moving to the front of the line to get some. There's just something about it and I think it's a texture thing. I know, I know, you can say "Well, eat it with Oreos or something" but you know what, sometimes I just don't have a years supply of Oreos lying around in my bedroom. Shame on me. But, Rice Pudding should be different right?

Well, this Arborio Rice pudding was interesting. I'm still not a fan about pudding. I honestly think this recipe needs more liquid. By the time most of my liquid evaporated, the rice was still on the aldente side and it wasn't a creamy textured Rice Pudding I was hoping for. Oh well, maybe my next pudding adventure will be different...

Arborio Rice Pudding

Recipe by Dave Lieberman

Ingredients
1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
 2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
 Few dashes ground cinnamon
Whipped cream, for serving

Directions
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.

Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.

-Aaron John