Whether you run a casual restaurant, trendy cafe, or upscale bistro, chances are you've had bread pudding on your menu at some point in time. All of the ingredients in bread pudding are affordable and easy to find, so adding this dish to your lineup will also help raise your establishment's profits. To take your dessert menu to the next level, make brown sugar cinnamon bread pudding using delicious Torani flavored syrups for a tasty treat that guests will love.
Wondering how to make bread pudding? If you'd like to add this delicious dessert item to your menu, check out the recipe and video below:
This dessert is made of stale bread, butter, milk, and eggs, and is often sweetened with sugar, flavoring syrups, honey, and other sweet spices. Stale bread should always be used, as it absorbs the liquid ingredients more easily than fresh bread and helps create a soft and delicate finished product.
We chose to use Torani Brown Sugar Cinnamon flavoring syrup in our bread pudding. This luscious yet not-too-sweet product is perfect for everything from desserts to hot specialty beverages.
Bread pudding has a centuries-old history and has long been prevalent in a variety of cultures. Ancient Egyptians made a type of bread pudding called Om Ali, which contained bread, milk or cream, raisins, and almonds, while early Middle Eastern cultures enjoyed Eish es Serny, a dish made with bread, sugar, honey syrup, rosewater, and caramel.
In India, a popular dessert called Shahi Tudka is made from bread, ghee, saffron, sugar, rosewater, and almonds. First- and second-century Romans also made bread pudding, but they used eggs rather than custard, which wasn't invented until the Middle Ages.
Europeans first began eating bread pudding in the early 11th century, as it allowed money-conscious cooks to use up stale bread, rather than letting it go to waste. In 13th century England, bread pudding was referred to as "poor man's pudding" because it was popular with the lower classes. Bread pudding was also beloved among 18th century American colonists and was even included in Thomas Jefferson's collection of recipes.
Bread pudding is a quintessential comfort food, which has helped this dish make its way onto menus at both casual and upscale establishments. This dessert is also popular because it allows chefs to get creative in terms of ingredients. In addition to traditional sweet breads like challah, sourdough, and brioche, cooks can use leftover coffee cakes, danishes, muffins, donuts, and croissants as a base.
All of the ingredients used to make bread pudding are also affordable, and your chefs will appreciate the opportunity to use up old or leftover bread. This dessert can also be made using anything from an oven or crock pot to a microwave or stovetop, so you'll have no trouble preparing it in any type of large or small kitchen.
In addition to the United States, bread pudding is popular in countries around the world, including the United Kingdom, Brazil, France, the Philippines, and Mexico. All of these nations also put their own unique spin on bread pudding by incorporating fresh, local ingredients.
Brown sugar cinnamon bread pudding made with Torani syrups is the perfect addition to any foodservice business's menu. This dessert is light enough to be enjoyed after a large dinner but filling enough to complement a light meal or stand on its own. Best of all, its profit margin per serving will help your establishment save money and increase your revenue.