This classic favorite is comfort food. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat! Kids will love it too! This is also a great recipe for leftover bread.
The Origin Of Bread Pudding
Bread pudding has been around for centuries and is believed to have originated in England. It was initially a way to use stale bread, but it quickly became a popular dessert.
Baked Or Steamed Bread Pudding?
Depending on how you like the texture of the pudding, you can either bake it or steam it. Baking will give you a firmer, more cake-like pudding, while steaming will result in a softer, custard-like pudding.
What Type Of Bread Goes In This Recipe?
The great thing about this recipe is that you can use any bread! White, wheat, sourdough, or even stale bread works great. If using a denser bread, like wheat, you may want to add an extra egg to the mixture.
Make This Recipe A Bit Healthier
To make this recipe healthier, you can use whole wheat bread and substitute some milk for skim or almond milk. You can also reduce the amount of sugar in the recipe or add some raisins or other dried fruit for sweetness.
Bread Pudding Variations
There are so many ways to change up this classic recipe!
- Add raisins, chocolate chips, or dried fruit for a sweeter pudding.
- Add cooked bacon, sausage, or ham to make it more savory.
- Substitute half of the milk for heavy cream for a more decadent pudding.
- You can also change the spices in the recipe to suit your taste. Cinnamon, nutmeg, and vanilla are classic choices, but feel free to experiment with other flavors like cloves, ginger, or even pumpkin pie spice!
Tips and Remedies For a Softer And A Fluffier Pudding
- If you want a softer pudding, soak the bread in the milk mixture for at least 30 minutes before baking. This will help the bread absorb more liquid and become softer.
- For a fluffier pudding, beat the eggs well before adding them to the rest of the ingredients. You can also add an extra egg to the mixture.
Bread Pudding Recipe
- Electric Oven
- 1 lb bread cut into cubes
- 2 cups milk
- 1 cup sugar
- 3 eggs beaten
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 cup raisins optional
- 0.5 cup butter melted
- Preheat the oven to 350°F or 176°C.
- In a large bowl, combine bread cubes, milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and raisins (if using). Mix well.
- Pour mixture into a greased 9×13 baking dish. Pour melted butter over the top.
- Bake for 45 minutes, or until the pudding is set and golden brown.
- Serve warm.
Serving SuggestionsTry serving this bread pudding with a scoop of vanilla ice cream, whipped cream, or a dusting of powdered sugar. For a savory twist, try it with sausage gravy.
Storing SuggestionsStore this bread pudding in the refrigerator for up to 3 days. Reheat it before serving. To freeze this bread pudding, wrap it tightly in plastic or aluminum foil, which will keep for up to 3 months. Thaw it in the refrigerator overnight and then reheat it.
FAQs Related To Bread Pudding
Can I Use Skim Milk In This Recipe?
Yes, you can use skim milk or any other type of milk you like.
Can I Make This Recipe Ahead Of Time?
Yes! This bread pudding tastes even better when made ahead of time and allowed to sit overnight. Refrigerate it after baking (or steaming) and reheat it before serving.
Can I Freeze This Pudding?
Yes, you can freeze bread pudding. When ready to eat it, thaw it in the refrigerator overnight and reheat it. Wrap it tightly in plastic wrap or aluminum foil, which will keep for up to 3 months.
Bread pudding is classic comfort food that is easy to make and can be customized to your liking. Give this recipe a try the next time you’re in the mood for something warm and cozy!