I don’t have a picture of what I made this month, mostly because by the time I got to it it had already been cut up and stored.
To start, this was a recipe my mother found online for a crock pot cooked bread pudding. She was the one who wanted to try it out, but since she was busy I agreed to put things together for it. The recipe itself was pretty standard: eggs, cream, sugar, vanilla, and old bread. The recipe did suggest using maple syrup, which was included, and heavy cream, which was substituted for half and half since we had no heavy cream on hand. Assembly was also pretty standard – beat the wet ingredients together, add the stale bread, and then place it all into the baking dish. Only this time the baking dish was a crockpot, set to cook on low for 2-3 hours.
Now I’m not sure what went wrong here, since I set the crock pot on low for two hours and my mom was the one to first respond once the crock pot alarm went off. What I do know is that when I arrived to see how the bread pudding had turned out, the pudding itself had been removed to a Tupperware container and the crock pot was soaking in the sink with a notably black bottom. I’m not sure if the crock pot we had was too large and so the bread pudding was thinner than it should be, or if the bread was so stale we needed more liquid. All I do know is that the pudding at the bottom of the crock pot burned and stuck there. Thankfully the rest of the pudding was alright so we all had a chance to try it.
In my assesment the pudding was… okay. Not bad, not fantastic. You could definitely taste the maple syrup in the pudding, which was nice, but there wasn’t really much else on the flavor profile of things. The pudding could definitely use a sauce of some kind, it wasn’t as moist as some puddings I’ve had before, but since it burned there wasn’t enough pudding that I felt like I could justify making the sauce.
