tastily touring: (bouvet island) bread pudding by paula dean

tastily touring: (bouvet island) bread pudding by paula dean Bouvet Island is our next destination in our tastily touring series. Bouvet Island is an uninhabited, Antarctic islet. It is one of the world’s most isolated islands and lies almost 1500 miles south west of the Cape of Good Hope (Southern Africa) and about 1000 miles north or Antarctica. The center of Bouvet Island is an ice-filled crater of an inactive volcano. Because of its volcanic origin the island is rocky with cliffs surrounding the coast. Ice covered and rocky make landing on Bouvet Island challenging. Bouvet Island is a dependent territory of Norway and is not subject to the Antarctic Treaty, which is basically an agreement first established in 1961. The treaty has been signed by 49 nations that agree to keep Antarctica as a scientific preserve, banning military activity on the continent. The French navigator Jean-Baptist-Charles Bouvet de Lozier discovered the island in 1739. Expeditions by the Germans and the Norwegians occurred between Bouvet Island’s discover and the 1920’s when Norway claimed the island, hoping to make it a whaling station. In 1971 Norway declared the island a nature preserve. The harsh climate of Bouvet Island has limited the amount of vegetation to lichens and mosses. Seals, seabirds and penguins reside on the island. It has been labeled IBA (Important Bird Area) by Bird Life International, an organization promoting the preservation of the bird populations of the world. So, what food could we possible share that would be appealing when on an expedition to an island that looks like an iceberg? How about a warm serving of bread pudding? Sweet and delicious, bread pudding is the kitchen sink of desserts. You can add anything you have on hand. Take a peek at Bouvet Island, and then tell us what you would want to eat if you were on an expedition to Bouvet Island?
Bread Pudding (Adapted from Paula Dean) Ingredients 2 cups granulated sugar 5 large beaten eggs 2 cups milk 2 teaspoons pure vanilla extract 3 cups cubed brioche or Challah, allow to stale overnight in a bowl 1/2 cup packed light brown sugar 1/4 cup (1/2 stick) butter, softened 1 cup slivered almonds (plus extra for garnish) 1 cup raisins ¼ cup brandy Pistachios , chopped(optional, had them on hand), for garnish For the sauce: 1 cup granulated sugar 1/2 cup (1 stick) butter, melted 1 egg, beaten 2 teaspoons pure vanilla extract 1/4 cup brandy Directions 1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. 2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and brandy. Pour over cubed bread and let sit for 10 minutes. 3. In another bowl, mix and crumble together brown sugar, butter, almonds and raisins 4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
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  • May 3, 2012 at 11:34 am //

    This bread pudding is DEFINITELY what I would want on Bouvet Island! This and anything else hot and heavy on the carb side, anything hot. After looking at those pictures I’m going to have to go get some hot tea! It’s beautiful but definitely isolated and COLD! Stay warm my friend.

    • May 4, 2012 at 6:44 pm //

      “giggles” Very true, we are talking brrrrr like temps! Thank you so much for commenting =)

  • May 3, 2012 at 2:41 pm //

    This is awesome. It is so exciting o see what you come up with with each country.

    • May 4, 2012 at 6:43 pm //

      Thank you Lizzie, we are so happy you are enjoying the category “Tastily Touring”

  • May 3, 2012 at 10:41 pm //

    A great looking pudding! My husband would definitely love it!

    • May 4, 2012 at 6:42 pm //

      Total comfort food, right? That is rice pudding = )

  • May 4, 2012 at 2:12 am //

    I was just dreaming about bread pudding! You must have read my mind :) Looks delicious!

    • May 4, 2012 at 6:41 pm //

      Ours too, a sure favorite, bread pudding and rice pudding, hands down comfort food = )

  • May 4, 2012 at 5:59 am //

    This bread pudding is beautiful; it looks like a painting!

    • May 4, 2012 at 6:41 pm //

      Thanks so much for stopping by Kale = )

  • May 4, 2012 at 8:12 am //

    Bread pudding is one of my favorite indulgences–I can just imagine how good this one tastes!

    • May 4, 2012 at 6:41 pm //

      Ours too!!! Loaded up with carbs, is sure a treat = )

  • May 4, 2012 at 11:03 am //

    it looks REALLY pudding’y love it! Shall try out this recipe. Love the twist too.

    • May 4, 2012 at 6:40 pm //

      Thanks so much for commenting Jessica = )

    • May 4, 2012 at 6:40 pm //

      Nom nom nom, thanks for stopping by Maureen.

    • May 4, 2012 at 6:40 pm //

      Thank you = )

  • May 4, 2012 at 6:48 pm //

    omg that is such a fancy looking bread and butter pudding. I recently made a batch of the basic one and that was delicious…so im just imagining this one with all those additional goodies…would just be delectable im sure :)

  • May 4, 2012 at 8:20 pm //

    Looks so Rich and YummY,,,my mouth watering now,I need a spoon :) and yes te picturea are gorgeous !!

  • May 5, 2012 at 3:09 am //

    What an interesting post! Your bread pudding sounds perfect!

  • May 5, 2012 at 4:44 am //

    that looks incredible. never heard of bouvet island, you learn something new everyday. i love all those flavors in the bread pudding… so good.

  • August 28, 2012 at 4:56 pm //

    Hey lol yes I greased the pans Normally with a cake, I’d flip it over onto my hand or onto a rack and then flip it manlaluy the right way around, but with this, I didnt think it would work flipping it over (thought it would collapse)? How do you get it out the pan?And yes, it was tre delicious haha! Pity Spring is here already, cos its a perfect winter pudding!