1st Place Dessert!!!

[mshatty Super Moderator Find all posts View Profile Close mshatty]

Our homeowner association always has a July 4th pool party, hot dogs, games etc. There is a dessert contest each year.

In the past, I have helped my DD and DS with entries and they have won 2nd and 3rd places. My DD was so supportive when I told her what I was going to make that she told me to make her winning recipe instead.

This year, I entered a white chocolate dark cherry bread pudding, made with salt rising bread. I Won!!! ($15 first price).

When I took the dessert to the party, I thought I would either be bringing back a pan full of bread pudding or people would love it. Well, when I went to taste it, the pan was almost empty. Whoo Hoo!

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

I can't stand all the men that cook on this site. <Only because mine doesn't and you should see what is passing for dinner around here lately. >

But now you tell me you bake too???

Congratulations!
Recipe please. For when I can afford some extra calories.

[jericap Super Moderator Find all posts View Profile Close jericap]

Congratulations!!! Love Bread pudding, what is salt rising bread though?

[jackio Gold Contributor Find all posts View Profile Close jackio]

Congratulations!!!

[mshatty Super Moderator Find all posts View Profile Close mshatty]

Congratulations!!! Love Bread pudding, what is salt rising bread though?

It's an old method of making bread with a cornmeal and/or potato starter that makes a bacteria fermentation that you use to leaven bread lieu of yeast. Something like making sour dough bread. The difference between sour dough and salt rising is that the salt rising live starter has a very distinctive pungent odor. But when you bake and eat the bread, it has an almost cheese like taste. It takes almost 24 hours to make this bread.

It was a popular bread in the east and "mid west" during the early to mid 20th century. It's very rare to find salt rising bread in a store nowaday.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

It's an old method of making bread with a cornmeal and/or potato starter that makes a bacteria that you use to raise bread lieu of yeast. Something like making sour dough bread. The difference between sour dough and salt rising is that the salt rising live starter has a very distinctive pungent odor. But when you bake and eat the bread, it has an almost cheese like taste. It takes almost 24 hours to make this bread.

It was a popular bread in the east and "mid west" during the early to mid 20th century. It's very rare to find salt rising bread in a store nowaday.

Tell me you made the bread too.

[mshatty Super Moderator Find all posts View Profile Close mshatty]

I can't stand all the men that cook on this site. <Only because mine doesn't and you should see what is passing for dinner around here lately. >

But now you tell me you bake too???

Congratulations!
Recipe please. For when I can afford some extra calories.

Think creme brulee and you will get close to the calories of this bread pudding!

"Luscious Cherry-Chocolate Bread Pudding"

6 c bread cubes (3/4 in.) toasted at 350 for 15 min
3 c half and half
1/4 c sugar
1 pkg (12 oz.) white chocolate chips
4 eggs, beaten
1 can (21 oz.) Luck Leaf (or other brand) of Dark Sweet Cherry Pie filling

In saucepan, heat the half and half and sugar until boiling. Remove from heat; stir in chips until melted. Gradually whisk in eggs. Place bread cubes in 2-quart baking dish coated with non-stick cooking spray. Top with custard mixture. Let stand 10 minutes for bread to absorb custard. Drop pie filling over top. Swirl. Some cherries should be visible on bottom of casserole. Bake at 325 for 40 minutes or until puffed and golden. If desired, dust with confectioners' sugar. Servings: 8

Enjoy!

[mshatty Super Moderator Find all posts View Profile Close mshatty]

Tell me you made the bread too.

Yep, I did.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Yep, I did.

Remember the conversation we had the other day? If I'm real good will you make me some to take home?
In lieu of that, what other type of bread could someone use? I have a super bread bakery right up the road.

[jericap Super Moderator Find all posts View Profile Close jericap]

It's an old method of making bread with a cornmeal and/or potato starter that makes a bacteria that you use to raise bread lieu of yeast. Something like making sour dough bread. The difference between sour dough and salt rising is that the salt rising live starter has a very distinctive pungent odor. But when you bake and eat the bread, it has an almost cheese like taste. It takes almost 24 hours to make this bread.

It was a popular bread in the east and "mid west" during the early to mid 20th century. It's very rare to find salt rising bread in a store nowaday.

Sounds pretty good...I will have to try to find a recipe for that one, that is unless you have one...

[riverdees05 Platinum Contributor Find all posts View Profile Close riverdees05]

Way to go! Congrats.

[mshatty Super Moderator Find all posts View Profile Close mshatty]

Sounds pretty good...I will have to try to find a recipe for that one, that is unless you have one...

Here's a good website to start with. There are lots of different recipes. The key is to have the starter at the correct temperature for 12 to 16 hours so that it will ferment. Too hot or too cold and it won't work.

Susan R. Brown’s<br> Salt Rising Bread Project

[mshatty Super Moderator Find all posts View Profile Close mshatty]

Remember the conversation we had the other day? If I'm real good will you make me some to take home?
In lieu of that, what other type of bread could someone use? I have a super bread bakery right up the road.

I think any good bread will work. You need the bread to have enough substance to absorb the custard.

The bread I had was real dense. So I had to let it soak up the custard for almost 30 minutes. Also, it took almost double the time to cook.

[jericap Super Moderator Find all posts View Profile Close jericap]

I make sour dough bread but this one sounds much more involved, but sounds yummy! I think I will try it next weekend. I will let you know how it comes out.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

Mike, you know you are making a lot of [STRIKE]guys[/STRIKE] lawyers look real bad....