BREAD PUDDING

Try out the good old bread pudding in a new avatar. Making a no-fail dessert cannot get easier! 

 

This classic bread pudding is an old-school and time-tested dessert. Sometimes, it is just comforting to stick to the basics, right? This simple pudding never fails to impress my family and guests. It is soft, creamy, and very delicious. It is a plain Jane dessert, so you might want to decorate it, right? Me too. I used some fresh strawberries and whipped cream. Sometimes I just go with custard and nuts. What is your favorite topping? 

 

HISTORY OF BREAD PUDDING


Bread pudding is a classic example of frugal cooking in which leftover bread expected to go stale was used for making pudding instead. In fact, in yesteryear England, bread pudding was often referred to as 'poor man's pudding' since it was a part of a diet within the lower classes. So how old is the bread pudding?


As per the food historians, bread pudding dates back to as early as 11th century Europe. It gained popularity in England around the 13th century. Bread pudding of that era was far from the modern version, there was no custard or cream or eggs. It was just stale bread soaked in hot water or milk and squeezed dry and mixed with sugar and spices. 


The bread pudding was popularized in America by the early settlers. Since wheat was not readily available, here the pudding was often thickened with cornmeal instead of bread. Gradually, the bread pudding was adopted by many countries around the world. 


POPULAR ADAPTATIONS 


The Indian version of bread pudding is called Shahi Tukra. It is made from bread, ghee, saffron, sugar, rosewater, and almonds. Om Ali in Egypt is made with puff pastry, milk or cream, raisins, and almonds. In the middle Eastern countries, Eish es Serny is made from dried bread, sugar, honey syrup, rosewater, and caramel. In Mexico, they have Capirotada made with bread layered with cheese and soaked in a sugary syrup. In Argentina, the Budi de Pan is unique with fresh hints of citrus.


MODERN VERSION


Disregarding its plebeian origin, bread pudding has come a long way and now features among the popular desserts even in the most upscale eateries. The modern bread pudding typically starts with a custard that consists of eggs whisked with milk or cream and thickened over low heat.

 

Today there are different types of Bread puddings. They can be savory or sweet, they may be served hot or cold, and can be anything from simple to overly complicated. Bread pudding today may contain nuts, raisins, chocolate chips, marshmallows, cream, cheese, or citrus fruits. Modern-day puddings are made from fresh, expensive bread like brioche, challah, panettone, and even croissants.


ABOUT THE RECIPE

As I already mentioned, this recipe is the basic version of Bread Pudding which can be made with ingredients readily available in our pantries. It is simple, easy, healthy, and delicious. It can be whipped up easily and is a great way to use stale bread.

The best thing about bread pudding apart from the fact that it makes good use of stale bread is that it is easy to make comfort food. It is so basic that it offers ample scope of creativity. You can add anything from nuts, chocolate chips, marshmallows, dried fruits, granola, custard; the possibilities are endless. For that matter, you can use any type of bread from the normal sandwich bread, brioche, muffins, croissants to donuts! When it comes to serving the pudding, you have options there too. Serve your pudding with a scoop of your favorite ice cream, pour in your favorite sauce, or serve with fresh fruits. But honestly, it’s delicious just by itself too.


Don't you feel blessed to have such a versatile dessert? Well, I do! I just want to kiss the hands of the person who gifted us with this wonderful dessert. Here, I am sharing the basic version, I served a slice of the pudding with whipped cream and fresh, ripe strawberries and dusted some sugar on it. So, go on, get your creative juices flowing, and make your version of bread pudding!

INGREDIENTS

Here is what you need to make this simple, no-fail dessert:


White Bread - I have used plain sandwich bread, any type of bread can be used even croissant!

 

Eggs - Eggs are natural thickener, they help in firming up the pudding. You may use the egg yolks alone instead of whole eggs if you prefer.

 

Milk - I have used full-fat whole milk because I like my pudding to have a creamy and luscious texture when I bite through it. You can use reduced fat milk to cut down on the calories.


Sugar - Use powdered sugar, avoid adding too much sugar. Remember you can always add sweet sauces or caramel on the pudding when you serve it.


Butter - I have used butter just to grease the pan.

 

Vanilla Extract - I have used vanilla flavor, you may use any flavor that you like.


HOW TO MAKE IT?


Preheat oven to 350F


Warm up the milk, whisk in the eggs, sugar, and vanilla extract. You can use a hand blender or just use a whisker.

 

Blend the bread into powdered form. Add it to the warm milk mixture and mix together avoiding any lumps.


Pour this mixture in a greased pan and bake for 40-45 minutes. Check with a fork to see that the pudding is cooked through.


Garnish when the pudding has cooled down and serve.


VARIATIONS


1. You may some chopped apples and cinnamon into the pudding mixture and then bake it for changing this into an easy apple pudding.

 

2. You may add banana slices to make a banana pudding. Top with salted caramel sauce and marshmallows.

 

3. You may add chopped nuts like walnut, almond, pistachio and flavor it with nutmeg for a nutty pudding.


4. You may add your favorite custard mix to make the pudding soft, supple and creamy.

 

FREQUENTLY ASKED QUESTIONS


How can I make a pudding without eggs?

 

The egg basically help in thickening the pudding. You can use cornstarch instead of eggs. 3 teaspoons of cornstarch should be as good as an egg.

 

How would I know my pudding is done?

 

Insert a fork in the middle of the pudding and gently wiggle it out. If it comes out clean, your pudding is done. If not, you need to bake the pudding a little longer.

 

 How long should I refrigerate the pudding?


Bread pudding tastes best when it is properly set. It is advised that  for best results, bread pudding should be refrigerated for 6-8 hours after baking and kept at room temperature for at least half-an-hour prior to serving.


Can I make pudding without an oven?


Yes, you can make the pudding in a microwave oven or just steam it.

 

Here is how you can do it in a microwave:

 

Follow the usual steps till making the pudding mixture. Pour the pudding mixture in microwave safe bowl.
Microwave for 1 minute, uncovered. 

Check and see if it's still liquid. If it is, microwave in 30-second bursts, till pudding is cooked all the way to the center


If you are using a steamer, here is what you need to do:


Follow the usual steps till making the pudding mixture. Pour the pudding mixture in a greased pan.

Cover the pan with foil or plastic wrap and place it in a steamer and cook for 40 to 45 mins.

Remove it and insert a knife to check whether the pudding is done or not.


Can I make pudding in advance?


You can wither prepare the pudding mix a day ahead, chill it and then bake it the next day, or refrigerate the fully prepared pudding in an airtight container.

 

SERVING SUGGESTIONS


Freeze the pudding after baking. Bring it out of the refrigerator at least half an hour before you are ready to serve. Cut into squares and top with whipped cream or a big scoop of your favorite ice cream. You can also drizzle caramel, vanilla, or chocolate sauce on it. You may also  top with nuts, raisins, or fresh fruits. You can also just dust some powdered sugar and serve.


STORING SUGGESTIONS


You can store the bread pudding in an airtight container and refrigerate it for up to 5 days. It can also be stored in a freezer for up to a month. Thaw it in the refrigerator overnight before serving the next day.


BREAD PUDDING
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BREAD PUDDING

Yield: 4
Author: The GradChef
Prep time: 10 MCook time: 40 MTotal time: 50 M
The good old bread pudding in a new avatar. Making a no-fail dessert cannot get easier!

Ingredients:

  • 6 slices of white bread
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup full fat milk
  • 1/4 cup sugar
  • 1 tsp butter

Instructions:

  1. Heat up the milk just under the boiling point.
  2. With the warm milk, whisk together eggs, sugar, and vanilla extract.
  3. Preheat oven to 350F.
  4. Cut the bread into pieces and dry blend in a blender.
  5. Add the powdered bread to the milk mixture. Blend thoroughly so that there are no lumps.
  6. Grease a baking pan and pour in the pudding mix into it.
  7. Bake in the oven for 40-45 mins.
  8. Cooldown completely before serving.

Notes:

  • Improvise, improvise, improvise! Add nuts, fruits, flavors anything!
  • You can use spices like cinnamon or nutmeg for an extra kick.
  • If you are using half and half instead of milk, 3/4 cup should be enough.

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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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