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A Good Recipe For Bread Pudding

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The Ultimate Bread Pudding Recipe by Joseph CookEatShare
The Ultimate Bread Pudding Recipe by Joseph CookEatShare from cookeatshare.com

Description

Bread pudding is a classic dessert that makes use of stale bread. It's a versatile recipe that can be customized to suit your taste. This recipe is a simple and easy-to-follow one that yields a creamy, custardy bread pudding with a crispy top.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredient

  • 6 cups stale bread, cubed
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Equipment

  • Baking dish
  • Bowl
  • Mixing spoon
  • Whisk

Method

  1. Preheat the oven to 350°F (175°C).
  2. Grease a baking dish with butter.
  3. In a bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt.
  4. Add the cubed bread to the bowl and mix until the bread is coated with the egg mixture.
  5. Pour the mixture into the greased baking dish.
  6. Drizzle the melted butter over the top of the bread pudding.
  7. Bake in the preheated oven for 45 minutes or until the top is golden brown and the center is set.
  8. Remove from the oven and let cool for a few minutes before serving.
  9. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

This recipe can be customized to suit your taste. You can add raisins, dried cranberries, or chopped nuts to the bread pudding before baking. You can also substitute the milk and heavy cream with half-and-half or whole milk.

Nutrition Info

This recipe yields 8 servings. Each serving contains approximately:
  • Calories: 311
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 105mg
  • Sodium: 309mg
  • Total Carbohydrates: 43g
  • Dietary Fiber: 1g
  • Sugars: 23g
  • Protein: 8g

Recipes FAQ

Can I use fresh bread for this recipe?

Fresh bread won't work for this recipe as it will turn mushy when mixed with the egg mixture. It's important to use stale bread to ensure a crispy top and a custardy center.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat in the oven at 350°F (175°C) for 10-15 minutes.

Can I freeze this recipe?

Yes, you can freeze this recipe. To freeze, let the bread pudding cool completely and then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then reheat in the oven at 350°F (175°C) for 10-15 minutes.

Recipe Tips

  • Make sure to use stale bread for this recipe.
  • Cube the bread into bite-sized pieces for even baking.
  • Let the bread mixture sit for at least 10 minutes before baking to allow the bread to soak up the egg mixture.
  • Don't overbake the bread pudding as it will become dry and rubbery.
  • For a richer flavor, use brioche or challah bread for this recipe.

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