UPDATED - The Real, Authentic Trails End Bread Pudding Recipe

[bama_ed]

For the Fort DIS Folks:

Back in Jan 2017, our DIS poster @SamRoc asked a question on the Camping Board about the Trails End bread pudding recipe (if anyone had the recipe). When she did so, I happened to be camping in the Fort (in loop 100 close to Trails End). Being innocent and naive, I walked over to Trails End mid-afternoon (when the staff and kitchen were not as busy) and simply asked about the recipe which they gladly shared with me. I came home, cut the industrial sized recipe down to home size, made a batch, and shared the recipe.

It was downloaded nearly 120 times but the feedback I got on the recipe was mixed. The provenance was undisputed but it still WASN'T the same.

I double-checked my math (the original recipe called for 16 pounds of bread/pastry and most home recipes call for 1 pound) of all ingredients and then I remembered the difficulty I had on cutting down the temp/time to bake in the original recipe (which is included with my home recipe). The Fort used a CONVECTION oven whereas I (and many of us) use a CONVENTIONAL oven (the two are not the same). A Convection oven uses a fan to move hot air around inside the oven but it recirculates the same air which means moisture does not get reduced much in a convection oven. On the flip side, an conventional oven is vented to the outside air during its entire baking cycle so moisture is lost during conventional bake time.

I had to compensate for lost moisture in my conventional conversion recipe. The original CONVECTION recipe did not lose much/any moisture. I feel so stupid.

But I have no shame. Make a mistake? Okay - I messed up. Fix it and move on.

After consulting the internet for bread pudding recipes that used 1 pound of bread products, many/most used up to 3 cups (24 ounces of cream and milk) in a conventional oven recipe rather than 2 cups (16 ounces of cream and milk) in the convection oven recipe. I made the TE bread pudding for my family this Christmas using the extra milk/cream and it was a hit (and of a much better quality). So I share the updated recipe joyfully and will add its download count to the original "119" DL the original recipe got (and me makes "120").

The updated recipe is attached below as a PDF for you to download if you want the recipe. The original industrial size recipe is included for anyone to double check me if they wish (send corrections to me please).

So the bottom line is if you use a CONVECTION (air circulated) oven,

- use 8 oz of cream and 8 oz of milk.

If you use a CONVENTIONAL (air vented) oven (as I and many of us do),

- use 12 oz of cream and 12 oz of milk.

Bama Ed

PS - although Trails End exists still in name in 2024 and beyond, the buffet/AYCTE for breakfast and lunch/dinner does not. But one missing part of the wonderful past Trails End kitchen can live on for generations with the bread pudding.

PPS - in analyzing the recipe, the fort used any left over danishes and bread products. I used straight stale bread which was thick-sliced in 1-inch cubes approximate. But the secret to the TE recipe is in the sauce. Heavy on butter, sugar, and pecans, it differs greatly from the conventional recipes I confered with using 1 pound of bread (many of which used cream). Again, I'm simply sharing with TOTAL TRANSPARENCY the original recipe and any changes to it. Merry Christmas 2024 and long live Trails End!

PPPS - I cut down the recipe to home size (1/16th of the original) but I was unsatisfied with the amount of raisins that left me to use so I added more. Hence the plus ("+") in the recipe if you want more raisins (like I do).

 

[WalkingintheFog]

What a timely post! Thought about this recipe last night & wondered what adjustments if done in the airfryer or toaster oven (if just cooking for one or two, I generally don’t bother with the big oven!)….

Thanks!

 

[bama_ed]

in the airfryer

Sorry, Foggy - my dad tried to get me interested in an air fryer and such. But I've no interest in it (nor any need). Much like a microwave if truth be told.

You're on your own with the bread pudding recipe!

Hope you have a great New Year up there in Canada!

ED

 

[team bradfield]

Sorry, Foggy - my dad tried to get me interested in an air fryer and such. But I've no interest in it (nor any need). Much like a microwave if truth be told.

You're on your own with the bread pudding recipe!

Hope you have a great New Year up there in Canada!

ED

@bama_ed if a full batch is made, does it freeze well?

 

[bama_ed]

@bama_ed if a full batch is made, does it freeze well?

I've never tried, @team bradfield, but the internet says bread pudding can be after it's been baked. Freeze in an air tight bag. Then warm it up later.

It's all about the sauce. If it's hot and buttery and nutty, it will taste great.

 

[WalkingintheFog]

I've never tried, @team bradfield, but the internet says bread pudding can be after it's been baked. Freeze in an air tight bag. Then warm it up later.

It's all about the sauce. If it's hot and buttery and nutty, it will taste great.

I made my own pud, but used the recipe for the soft.. oh my stars, it was soooo delicious!! Next time, I’ll use rum instead of vanilla extract!

@bama_ed if a full batch is made, does it freeze well?

If you have leftovers, you’ve done something wrong…… lol

 

[bama_ed]

I made my own pud, but used the recipe for the soft.. oh my stars, it was soooo delicious!! Next time, I’ll use rum instead of vanilla extract!

If you have leftovers, you’ve done something wrong…… lol

 

[wdw_dine_junkie]

Still 375 for convection or lower the temp some?

 

[bama_ed]

Still 375 for convection or lower the temp some?

I did keep the temp at 375 but did watch the amount of time it baked (30 min) and it didn't get too dry. Most conversions drop the temp and add time but don't change the recipe/mix.

When I originally did this project in 2017, I used JUST 2 cups of milk/cream.

You could go with 350F, use 2-3 cups milk/cream, and keep an eye on your bake time till done. But I liked the "moistness" of the recipe with the 3 cups of liquid.

ED

 

[bama_ed]

Just a later post to add that adding more liquid for a CONVENTIONAL oven recipe give the best chance of success for a great bread pudding component.

You can pull the temp lever (keep the milk/cream at 2 cups). Not much time to make changes.
You can pull the time lever (keep the milk/cream at 2 cups). The temp you use might dry it out.

Or

You can pull the liquid lever (boost the milk/cream to 3 cups) and set whatever temp you want or time you want to "land the plane" successfully because you gave it a long enough runway (moist? add time and/or temp) to be able to make adjustments as need be.

Again, having made this recipe a couple times, the bread/liquid/raisin spices part in IMO is less important than the Karo/sugar/pecan/butter sauce. (which is how I remember it in the old Trails End).

ED

PS - oh and a scoop of vanilla on top of the sauce is an AWESOME idea (IMO again).