Bread Pudding
My family loves bread pudding, and this recipe is one that I have fine-tuned to their taste. I have to double this recipe and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
My family loves bread pudding, and this recipe is one that I have fine-tuned to their taste. I have to double this recipe and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!
- Carbohydrate 35.079117517257 g
- Cholesterol 142.247708344456 mg
- Fat 10.3373537538429 g
- Fiber 0.986100006739299 g
- Protein 8.78804125219486 g
- Saturated Fat 5.07128333563637 g
- Serving Size 1 1 serving (160g)
- Sodium 263.933000038733 mg
- Sugar 34.0930175105177 g
- Trans Fat 1.18671841703745 g
- Calories 268 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Operating under the strict constraint of zero food waste, classic bread pudding relies on stale carbohydrates to absorb abundant liquid without dissolving into a slurry. Historical British bakers originally developed this formulation as a thrifty method to utilize rock-hard loaves that would otherwise face disposal. Modern execution focuses entirely on the thermal reaction between dairy proteins and whole eggs when subjected to moderate heat.
- Select loaves with a high crumb-to-crust ratio, such as standard sandwich bread or brioche, ensuring each piece retains enough structural integrity to hold its shape after saturation.
- Whisk the eggs, granulated sugar, whole milk, ground cinnamon, and pure vanilla extract thoroughly before pouring over the pan; complete emulsification prevents pockets of scrambled egg whites from forming during baking.
- Allow the assembled mixture to rest for 15 minutes at room temperature so the dry starch cells fully hydrate with the dairy-egg liquid prior to oven transfer.
- Bake the pan at 350 degrees Fahrenheit for approximately 45 minutes, monitoring the center until an internal thermometer registers 170 degrees Fahrenheit and the surface springs back firmly to a light touch.
Thorough cooling allows the starch matrices to set completely, yielding clean slices rather than a loose porridge. Store leftovers sealed in the refrigerator for up to three days.
