Because everyone in my household like bread pudding, whenever I prepare it, I always double the recipe and bake it in a dish that’s 9 inches by 13 inches. This simple recipe calls for just items often found in a cupboard and some bread that has been stale for at least a day. It may be served for breakfast or dessert with milk poured over the top or a scoop of vanilla ice cream.
A reliable bread pudding recipe is an essential tool for every home cook. This classic preparation is luxurious, delectable, and can be whipped up with more than a few pantry staples. It won’t take long for it to become a staple in your collection of recipes.
What Is Bread Pudding?
Custard and slightly stale bread are the two main ingredients in a dish known as bread pudding. Because the meal has been around for so long, so nobody knows exactly when or where it was first created. People in England during the 13th century referred to it as “poor man’s pudding” because the cooks who cooked it could not afford to waste any of the ingredients.
How to Make Bread Pudding
You’ll find the complete recipe, along with step-by-step instructions, further down on this page. In the meantime, here’s a little rundown of what you can anticipate when you prepare this top-rated bread pudding dish:
- Put bread cubes in a baking dish, then sprinkle them with melted butter once placed in the dish. If you so desire, sprinkle some raisins on top.
- Combine all of the remaining ingredients in a single bowl. The mixture should be poured over the bread.
- Place the bread in a preheated oven and bake until it is golden brown.
Best Bread for Bread Pudding
The best loaf of bread for making bread pudding is one that is a little bit stale and would otherwise be thrown away. Certain types of bread seem more ideal for use in bread pudding than others.
Choose a dense and robust loaf so that it can withstand the thick custard without becoming stale or falling apart. Of course, you can’t go wrong with French bread, challah, brioche, or even sourdough, for that matter. Generally, any bread suitable for making French toast would also be suitable for making bread pudding.
How to Store Bread Pudding
After baking the bread pudding, it should be allowed to cool fully. Then, wrap tightly in plastic wrap or move to a container that can seal air out. Keep for up to three days in the refrigerator after opening.
Can You Freeze Bread Pudding?
Bread pudding can be frozen up to one quarter of its original shelf life. If you want to be able to freeze the bread pudding, it is advisable to bake it in a pan made of foil. Once it has cooled, wrap it securely in at least one layer of foil and one layer of store wrap. Allow it to cool completely before proceeding. Put it in the refrigerator for the night to defrost. Put any leftover sauce in its own container and freeze it.
- 6 slices day-old bread, torn into small pieces
- 2 tablespoons unsalted butter, melted
- ½ cup raisins (Optional)
- 2 cups milk
- ¾ cup white sugar
- 4 large eggs, beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Prepare an oven temperature of 350 degrees Fahrenheit (175 degrees Celsius).
- Put the bread pieces onto a baking dish that has a square shape and measures 8 inches. Drizzle melted butter over the bread and sprinkle raisins over the top.
- Whisk together the milk, sugar, eggs, cinnamon, and vanilla in a medium-sized mixing bowl until everything is thoroughly incorporated. After pouring the mixture over the bread, use a fork to give it a gentle tamping down until all of the bread is covered and the liquid is absorbed.
- Bake in an oven prepared until the top turns golden brown and springs back when softly pressed, which should take around 45 minutes.
Read more: A French Trick for Using Leftover Bread for Breakfast