In all my years of teaching cooking classes, one dessert is consistently devoured and discussed: bread pudding.
It is perhaps the ultimate comfort food. It’s simple to make, requires no special equipment and uses very basic ingredients. It is not even particularly beautiful on the plate, but it sure tastes good.
Its roots go back many years to when the dish was developed to use up stale bread. People didn’t throw away anything — that would be wasteful. Resourceful cooks added some milk, eggs and a little sugar to stale bread and baked it to create bread pudding. Now we have many variations of the dish and, no doubt, they have been improved through the years.
Now I make a pretty mean bread pudding that students have raved about for years.
Joe Parten of Carrabba’s Italian Grill was a recent guest chef at my cooking school, and he taught us a wonderful Italian menu. His dessert was Limoncello Bread Pudding, and it was fabulous. He used limoncello, a lemon-based liqueur that is a staple in many households in Sicily, as residents make a homemade version from lemons growing in their backyards. You will enjoy this recipe: It is comfort food, Italian-style.