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At its core, bread pudding is a simple dessert made from bread soaked in a rich custard made of eggs, milk, sugar and warm spices, like cinnamon and nutmeg. Baked until golden and set, it ...
Bread pudding originated with 11th-century English cooks who repurposed leftover stale bread. In the following centuries, the dish became known as "poor man's pudding" because of the scarcity of food at the time, with the pudding being made only with boiling water, sugar, and spices.
1. Preheat the oven to 350°. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
Place an oven rack in the center of the oven. Preheat the oven to 375°F. Butter a 9 x 13 x 2-inch glass baking dish. Add the bread cubes and set aside.
Milk and lemon zest are heated to boiling in a saucepan. Sugar, butter and breadcrumbs are mixed into the hot milk, which is allowed to cool. Egg yolks and a whole egg are beaten into this mixture, which is transferred into a deep pie dish, and then baked in a bain-marie until set, resulting in a firm, brownish base.
The pouding chômeur is a basic cake batter onto which a hot syrup, typically maple or caramel is poured before baking. The cake then rises through the liquid which settles at the bottom of the pan, mixing with the batter and creating a distinct layer at the bottom of the dish.
Jeroen Petrus Maria Delmee (born 8 March 1973 in Boxtel) is a field hockey player from the Netherlands. Delmee was an Olympic champion for the Netherlands in the 1996 and 2000 Summer Olympics . [ 1 ]
Van den Hoven has written and worked with a range of scholars including Seumas Miller, Thomas Pogge, Martha Nussbaum and John Weckert. [2]Currently he is Scientific Director of the Delft Design for Values Institute, [3] editor in chief of Ethics and Information Technology, [4] and the founding Scientific Director of the 3TU.Centre for Ethics and Technology (2007-2013).