When I first stumbled upon this bread pudding recipe, I was a bit skeptical. Bread pudding has always seemed like a rustic dessert, something better suited for a cozy inn than a modern kitchen. However, one Sunday afternoon, with leftover bread on hand and a craving for something sweet, I decided to give it a try. The result was nothing short of magical. The rich, custardy texture contrasted beautifully with the crispy top, and the subtle hint of cinnamon and nutmeg filled the house with an irresistible aroma. My family, initially indifferent at the mention of bread pudding, cleaned their plates and even asked for seconds. This recipe has since become a cherished staple in our household.
Ingredients
The magic of this bread pudding begins with simple ingredients that you might already have in your kitchen. For the pudding, you’ll need:
- 6 cups of cubed day-old bread (preferably French or Italian)
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 cup of raisins (optional)
For the sauce, gather:
- 1/2 cup of unsalted butter
- 1 cup of granulated sugar
- 1 large egg
- 2 teaspoons of vanilla extract
- 1/4 cup of brandy or rum (or substitute with orange juice for a non-alcoholic version)
Instructions
To start, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter and set it aside. In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Add the sugar, vanilla extract, cinnamon, and nutmeg, and continue to whisk until the mixture is smooth and the sugar has dissolved.
Place the cubed bread into the prepared baking dish. If you’re using raisins, sprinkle them evenly over the bread. Pour the egg mixture over the bread, pressing down gently to ensure all the bread cubes are soaked. Let the mixture sit for about 15 minutes, allowing the bread to absorb the custard.
Transfer the baking dish to the preheated oven and bake for 45 to 50 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean. While the pudding is baking, prepare the sauce. In a medium saucepan over low heat, melt the butter. Stir in the sugar and whisk until smooth. Remove from heat and quickly whisk in the egg, followed by the vanilla extract and brandy. Return the saucepan to the heat and continue to cook, stirring constantly, until the sauce thickens. Serve the bread pudding warm, drizzled with the butter sauce.
Nutrition Facts
This bread pudding recipe serves 8 people. Each serving contains approximately 450 calories. While it is a decadent dessert, it’s perfect for special occasions and can be enjoyed in moderation as part of a balanced diet.
Preparation Time
The preparation time for this bread pudding is quite minimal, making it an attractive option for both novice and experienced home cooks. You can expect to spend about 20 minutes preparing the ingredients and assembling the pudding. Baking time is around 45 to 50 minutes, during which you can prepare the sauce and tidy up the kitchen.
How to Serve
Bread pudding is a versatile dessert that can be served in a variety of ways. Here are a few serving suggestions:
- Serve warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
- Pair with a dollop of whipped cream and a sprinkle of cinnamon for an elegant presentation.
- For a fruity twist, top with fresh berries or a spoonful of berry compote.
- Enjoy it as a breakfast treat with a drizzle of maple syrup.
- Serve alongside a cup of hot coffee or tea for a cozy afternoon snack.
Additional Tips
Here are some tips to elevate your bread pudding experience:
- Use stale bread: Day-old bread is ideal as it absorbs the custard better without becoming mushy.
- Experiment with add-ins: Try adding chocolate chips, nuts, or dried fruits to personalize your pudding.
- Adjust the spice: Feel free to modify the amount of cinnamon and nutmeg to suit your taste preferences.
- Make it ahead: Prepare the pudding in advance and store it in the refrigerator. Bake it fresh when you’re ready to serve.
- Try different sauces: While the butter sauce is classic, a caramel or whiskey sauce can add a unique twist.
FAQ Section
Q: Can I use any type of bread for this recipe?
A: Yes, you can use any type of bread, but French or Italian bread is recommended for the best texture. Avoid using overly soft or sweet breads, as they can make the pudding too soggy.
Q: How can I make this recipe dairy-free?
A: You can substitute the milk and cream with almond milk or coconut milk. For the butter sauce, use a dairy-free butter alternative.
Q: Is it necessary to use alcohol in the sauce?
A: No, you can omit the alcohol and replace it with orange juice or apple cider for a non-alcoholic version.
Q: Can I freeze bread pudding?
A: Yes, you can freeze bread pudding. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to three months. Thaw in the refrigerator before reheating.
Q: How do I know when the pudding is done?
A: The pudding is done when the top is golden brown and a toothpick inserted into the center comes out clean. It should feel set but still a bit jiggly when shaken.
