Bread Pudding
I double this recipe and bake it in a 9×13-inch dish because my family enjoys bread pudding. This simple recipe may be eaten for breakfast or dessert with milk poured over the top or a scoop of vanilla ice cream and is made using common pantry staples and some day-old bread (try a rich egg bread or a moist white loaf).
Cook Time:
45 mins
Yield:
1 8-inch square pan
Total Time:
1 hr
Every home cook requires a go-to recipe for bread pudding. This classic recipe just requires a few simple ingredients and is rich, flavorful, and simple to prepare. It won’t take long for it to settle into your recipe box permanently.
What Exactly Is Bread Pudding?
Custard and slightly stale bread are used to make the dessert known as bread pudding. Since the no-waste dish is so old, no one is quite sure when or where it first appeared. Because the cooks who created it couldn’t afford to throw any ingredients out, it was known as “poor man’s pudding” in 13th-century England.
Ingredients
- Milk, two cups
- Vanilla extract, 1 teaspoon
- 6 pieces of stale bread that have been split apart
- 2 tablespoons of melted unsalted butter
- Raisins, 1/2 cup (optional)
- White sugar, 1/4 cup
- 4 big, beaten eggs
- 1 teaspoon of cinnamon powder
Most suitable bread for bread pudding
A loaf of bread that would otherwise go to waste and is just a little stale makes the finest bread pudding. Of course, some bread goes with bread pudding better than others. Choose a thick, durable loaf that can withstand heavy custard without crumbling. French bread, sourdough bread, challah, and brioche are all excellent options. Basically, bread pudding may be made with any loaf of bread that would be suitable for French toast.