Pudding with Bread

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Pudding with Bread

Every home cook needs a go-to bread pudding recipe. This traditional version is decadent, delicious, and easy to make with basic ingredients. It will quickly find a permanent home in your recipe box.


What Is Bread Pudding?

Bread pudding is a dessert made with slightly stale bread and custard. The no-waste dish is so old, nobody knows quite when or where it originated. People in 13th-century England called it “poor man’s pudding” because the cooks who made it couldn’t afford to throw any ingredients away.

How to Make Bread Pudding

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated bread pudding recipe:

1. Place bread cubes in a baking pan, then drizzle them with melted butter. Sprinkle raisins on top, if desired.
2. Mix the remaining ingredients together. Pour the mixture over the bread.
3. Bake in a preheated oven until the bread is golden brown.

Best Bread for Bread Pudding

The best bread for bread pudding is a slightly stale loaf that would otherwise go to waste. Of course, some breads are better suited for bread pudding than others.

Opt for a hearty and sturdy loaf that can stand up to the rich custard without falling apart. Challah, brioche, sourdough, or French bread are all fantastic choices. Basically, any bread that would work well for French toast will also work well for bread pudding.


How to Store Bread Pudding

Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.
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Can You Freeze Bread Pudding?

Yes, you can freeze bread pudding for up to three months. It’s best to bake the bread pudding in a foil pan if you plan to freeze it. Allow it to cool, then wrap the whole thing tightly in a layer of storage wrap and at least one layer of foil. Thaw in the refrigerator overnight. Freeze any extra sauce separately.

Allrecipes Community Tips and Praise

“I really like this recipe as written,” says cmadd. “It is easy and I always have ingredients on hand. I love this for breakfast too! Thanks for sharing … it is delicious!”

“Wow, this was so good,” raves sweettea. “I just made it tonight because I had a loaf of stale sourdough bread and I couldn’t bear to keep looking at it. This recipe is great, and I added some cranberries I had in the fridge instead of raisins.”

“It turned out just perfect,” according to Meagan Kellermann-Brown. “We used day-old Italian bread from the bakery and semi-sweet chocolate chips instead of raisins. We didn’t change anything else about the recipe.”

Editorial contributions by Corey Williams

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