Alright, let’s talk about this here double apple bread puddin’ thing, like them fancy folks at America’s Test Kitchen do it, but in plain ol’ talk.
What’s Bread Puddin’ Anyway?
Now, bread puddin’, it ain’t nothin’ new. It’s like, what you do when you got some old bread lyin’ around. Back in the day, folks didn’t just throw good food away, ya hear? So, they took that bread, maybe it was a bit stale, and they soaked it in milk and eggs and sugar, then baked it up. Sometimes they throwed in some fruit, whatever they had on hand. Apples is good, see? That’s what this double apple thing is about.
The Double Apple Part
So, “double apple,” that just means they’s usin’ apples in two ways, I reckon. Maybe they’s puttin’ in chopped up apples, and then maybe some apple sauce or apple butter, too. Gives it more apple flavor, see? Makes it extra tasty, not just some bland old bread mush.
- Apples in chunks, that’s one.
- Apple sauce or somethin’ like that, that’s two.
Why Some Bread Puddin’s Go Bad
Now, sometimes, bread puddin’ goes all soggy, and nobody wants that, right? It’s like eatin’ wet bread, yuck! That happens for a few reasons, I hear.
First off, maybe you didn’t use enough bread. Bread’s the main thing, ya gotta have plenty. And that bread, it can’t be all fresh and soft. Gotta be a little stale, a little dry. That way, it soaks up all that eggy-milky goodness without gettin’ all mushy.
And then, you gotta bake it long enough. Can’t just stick it in the oven for a few minutes and expect it to be done. Gotta let it bake till it’s set, till it’s firm. Otherwise, it’ll be a soupy mess.
America’s Test Kitchen Way
Them folks at America’s Test Kitchen, they’re all fancy and scientific about cookin’. But even fancy folks like good ol’ bread puddin’. They probably got some special way of makin’ it, though. They probably tested a hundred different ways to make it perfect, that’s what they do.
They probably use just the right amount of eggs and milk, the right kind of bread, and they bake it just the right amount of time at just the right heat. And they probably figured out the best way to get that double apple flavor in there, too. Maybe they cook the apples a little first, or maybe they soak ’em in somethin’ special. Who knows? Them fancy folks got their secrets, but in the end it’s just bread puddin’, not rocket science, ya hear?
Slow Cooker Puddin’
I even heard tell of makin’ bread puddin’ in one of them slow cookers. That’s kinda like cheatin’, if you ask me. But some folks like it that way. It makes the puddin’ all tender and custardy, I guess. They probably put all the stuff in the slow cooker – the bread, the eggs, the milk, the apples – and let it cook all day. Easy peasy, right?
It’s All About the Bread, Milk, and Eggs
But no matter how you make it, bread puddin’ is all about the bread, the milk, and the eggs. Those are the basics. Everything else is just extra. You can add apples, like in this double apple puddin’, or you can add raisins, or nuts, or spices. Whatever you like. That’s the beauty of it. It’s a simple dish, but you can make it your own. And it’s a good way to use up that old bread, that’s for sure!
Good for Any Time
Now, bread puddin’, it ain’t just for dessert neither. You can eat it for breakfast, too. It’s got eggs and milk, that’s like breakfast food, right? And it’s good warm or cold, so you can make it ahead of time and just heat it up when you want it. Or just eat it cold, straight out of the fridge, if you’re like me and don’t like to wait.
So, there you have it. That’s my take on this double apple bread puddin’ thing. It ain’t fancy, but it’s good eatin’. And that’s all that matters, right? Now go on and make yourself some, what are you waitin’ for?
