Bread Pudding (2024)

FAQs

What is bread pudding made of? ›

Bread pudding is simply cubed stale bread that is combined with a mixture of milk, sugar, and eggs that is baked. The result is something like the creamy middles from a stack of French toast.

A traditional bread pudding sauce is made from just a few simple ingredients: milk, sugar, vanilla extract and cornstarch. Variations of vanilla bread pudding sauce includes rum sauce, bourbon sauce, caramel sauce and lemon sauce.

Place the cubed bread pieces in a bowl and leave the bowl on the counter uncovered for 1 day. Bread pudding can be served warm, room temperature, cold.

There are two main reasons why bread pudding bakes up mushy. One is that is has not baked long enough for the custard to . The other reason is that the bread was too fresh and did not soak up much custard, so the pudding is more liquidy than it should be.

Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.

Bread pudding originated with 11th-century English cooks who repurposed leftover stale bread. In the following centuries, the dish became known as "poor man's pudding" because of the scarcity of food at the time, with the pudding being made only with boiling water, sugar, and spices.

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.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

As you can probably tell just by looking at the list of ingredients, this classic bread pudding tastes a lot like French toast, albeit with a softer, more custard-like texture and creamier flavor. You will taste sweet cream and vanilla which gets soaked up with the eggs by the brioche bread.

' If you're wondering why it is called a pudding, it's because this dish includes a cereal base (the bread) and has a soft and spongy consistency after baking.

Do you eat bread pudding with a spoon or fork? ›

Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

After two score or more of tests, we determined that the bread budding should wobble like a Jell-O mold when removed from the oven--it will continue to cook after removal. Another tip is to remove the pudding from the oven just as it begins to inflate and rise up high in the pan.

Before the inside of your pudding is set, the outer layer can become burnt and dry, which is why covering bread pudding during baking is the best move.

Since this is a custard dish, we need to treat it as such, thermally. We want bread that is moist throughout, not chewy and dry. And what we don't want from our custard is something that is either undercooked and runny (soggy milk bread anyone?) or overcooked and scrambled-eggy.

For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl. Gently stir in bread cubes and raisins. Lightly spoon mixture into the prepared baking dish.