The quintessential bread pudding is a favorite in many households. This easy-to-make dessert is now popular all over the world, with countries like France, England, Argentina etc having their own individual versions. The stale bread you have lying around at home mixed with a couple of other easy-to-source ingredients can make a delicious dessert that will definitely help you impress your guests and friends with your culinary skills. What’s even better is the fact that the pudding, if stored in the refrigerator overnight, can be reheated or even cooled the next day morning for breakfast. Listed below is the recipe for a tasty bread pudding. Go on preparing it.
Complexity Level: Basic
Time Required: 30 to 40 minutes
Resources Required:
- 2 cups whole milk
- 1/4 cup butter
- 1/3 cup sugar (white or brown)
- 3 eggs
- 2 tea spoons of cinnamon powder
- 1/4 tea spoon grated nutmeg
- 1 tea spoon vanilla extract
- 3 cups stale bread
- 1 cup whole milk
- 2 table spoons butter
- 1/3 cup granulated sugar
- 1 tea spoon vanilla extract
- 1 table spoon flour
- Sauce pans
- Electric beater
- Casserole dish
- Spoons and ladles
- Raisins, fruits nuts etc
Instructions:
1. Preparation
- Grease the large casserole dish with some butter or flavorless oil.
- Cut or tear the bread into small pieces. Keep it aside.
- If using raisins, soak them at this point.
- Pre heat the oven to 350F.
2. Make the filling
- Place a medium sized saucepan over medium heat and pour in the milk.
- let it heat till you see a faint film forming on top.
- At this point add butter and stir till it has completely melted.
- Leave it aside to cool, slightly lukewarm to be precise.
- Meanwhile, into another bowl add eggs, cinnamon, nutmeg and vanilla.
- Beat well with a handheld mixer on low speed for about a minute to form a smooth mixture.
- Slowly add the milk mixture into the egg mixture and blend until well combined.
3. Assembling
- Layer the torn bread pieces into the greased casserole dish, slowly pressing it down.
- Sprinkle raisins, nuts, or any other dry fruits you prefer over the bread slices, as evenly as possible.
- Pour the egg custard over the bread slowly and let it soak for a few minutes.
- Place it in the middle shelf of the oven and bake uncovered for about 30 to 45 minutes or till the pudding is set.
- Insert a skewer into the middle of the pudding and if it comes out clean that means the pudding is done.
4. Serving
- While the pudding is in the oven, prepare the sauce.
- Into a saucepan add the milk, butter, vanilla and flour and mix well till well combined.
- Stir it constantly and bring to a boil.
- Keep aside for five minutes.
- Remove the bread pudding from the oven, cut slices and serve in individual plates.
- Pour the sauce over the puddings and serve warm.
Frequently Asked Questions:
1. How can I make a savory pudding with bread?
Savory pudding can be made by following the same method, but by replacing the sugar with different types of cheese, herbs and vegetables. You can use vegetables like asparagus, spinach, chard etc. These are usually served as a side dish to a meat or seafood.
2. What other optional flavors and ingredients can I use?
You can take your bread pudding to a different level by adding chopped apples or any other fruit of choice apart from dried fruits and nuts. Flavorings include lemon zest, almond extract, rum, or grand mariner. To make the topping a bit different, add a streusel topping of butter and brown sugar.
Quick Tips:
1. Use any bread you prefer, white or brown, but the best would be French bread Brioche.
2. Rotate the casserole dish halfway through the cooking process to equalize the temperature inside.
3. The sauce is completely optional but adding it would make the pudding moist and tastier.
Things To Watch Out For:
- The bread should be stale. It should not have gone bad completely. Check for any moulds before using it in the pudding.
- The custard should cover the bread properly. If it is less in quantity, then the pudding can turn out dry.
