Austin Leslie's Creole Bread Pudding with Vanilla Whiskey Sauce, From the late Pampy's Restaurant in New Orleans, Louisiana.

Bread pudding is a dessert popular in British cuisine, Puerto Rican cuisine, Mexican cuisine, Argentina, Louisiana Creole and that of the Southern United States, as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding or broodpudding, which literally translates as bread pudding. In Spanish it is also referred to as "Capirotada," "Migas" and "Pudín de Pan".^[1][2] It is made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices, and dried fruit.

The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked.

It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices. In Malaysia, bread pudding is consumed with custard sauce. In Hong Kong, bread pudding is usually served with Vanilla Cream Dressing

See also bread and butter pudding.

[edit] References

1. ^ Randelman, Mary Urrutia; Joan Schwartz (1992). Memories of a Cuban Kitchen: More than 200 Classic Recipes. New York: Macmillan. pp. 290–201. ISBN 0-02-860998-0. 
2. ^ Villapol, Nitza; Martha Martínez (1956). Cocina al minuto. La Habana, Cuba: Roger A. Queralt - Artes Gráficas. pp. 254. 

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