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Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream , generally containing eggs , a form of fat such as oil , butter or suet and, depending on whether the pudding is sweet or savory , a variety of other ingredients.
The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine. One of the earliest published recipes for a bread and butter pudding so named is found in Eliza Smith's The Compleat Housewife of 1728 ...
The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.) Preheat oven to 325°.
Bread pudding ingredients: 2 large eggs. 2 large egg yolks. 2-1/4 cups half-and-half cream. 2 cups whole milk. 1/2 cup butter, melted. 1/4 cup sugar. 1 tablespoon vanilla extract.
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The bread goes pink when the berries burst and the juices flow onto it. Sussex pond pudding: United Kingdom A rich, heavy pudding that forms a "pond" from the caramel. Sütlaç: Turkey Rice pudding, sometimes baked. Tapioca pudding: Brazil A simple, bland, grain based pudding made with milk, tapioca pearls and sugar. Teurgoule: France
Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. Bread roll – a small, often round loaf of bread [5] [6] served as a meal accompaniment (eaten plain or with butter)