24 March, 2020
Bread Pudding
Posted in : Breakfast, Brunch on by : Christine
An oldie but a goody. I love bread pudding and lately had some coupons for free French bread from the grocery store so thought I would revisit this classic. Served warm with whipped cream or ice cream (or both oh my!) you can even jazz it up with salted caramel sauce, traditional hard sauce or hot fudge for a really decadent treat.
Good warm or cold I love this for dessert or breakfast. A simple custard you can dress up in a variety of ways to make it a fancy as you like or keep it simple.
| Servings | Prep Time |
| 1 - 6 people | 15 min |
| Cook Time | Passive Time |
| 45 min | 30 min |
|
|
|
|
Good warm or cold I love this for dessert or breakfast. A simple custard you can dress up in a variety of ways to make it a fancy as you like or keep it simple.
|
Ingredients
- 6 c day old bread About 6 thick slices, 1" cubes
- 2 T unsalted butter melted and cooled slightly
- 2 c milk
- 1/2 c white sugar
- 4 eggs well beaten
- 1/2 c dried fruit raisins, currants, chopped apricots, cherries, blueberries
- 1 t cinnamon or other spice (see notes)
- 1 t vailla extract or other flavor (see notes)
Optional Crumble Topping
- 1/2 c brown sugar
- 1/4 c unsalted butter melted
- 1/4 c nuts chopped (pecans, hazelnuts, walnuts whatever you like)
Servings: people
Instructions
Basic Bread Pudding
- Preheat oven to 350*.
- Lightly spray an 8" square pan with cooking spray and add the bread cubes. I like to make sure the crust sides are mostly facing up.
- Dot the bread cubes with the fruit making sure it is evenly distributed.
- In a bowl mix the melted butter, sugar and milk until sugar is dissolved. Add the eggs, vanilla, and cinnamon and combine well.
- Pour the milk, butter, egg mixture over the bread lightly pushing down the bread to make sure all the cubes are submerged. Let sit for 15 minutes to let the bread absorb the custard.
- If using the crumble, in a separate bowl mix all the crumble ingridients and sprinkle on top just before placing into the oven.
- Bake for 45 minutes turning once. Keep an eye on the top, if it is getting too brown top with some foil to finish baking. The pudding is done when a knife inserted comes out clean.
- It will be difficult but cool before eating or you will seriously damage yourself.
Hard Sauce
- 1 c powdered sugar 3 T soft, unsalted butter 2 t vanilla 2 T rum, brandy or whiskey 1/4 t nutmeg pinch allspice (opt) Beat the butter with a hand or stand mixer for a couple of minutes on med and then add the sugar. Mix on low, scraping down the sides of the bowl to make sure the butter and sugar come together smoothly. When well blended add the remaining ingredients and blend again, scraping the sides of the bowl as you go. Serve immediately or refrigerate. Best at room temp before serving.
Notes
- Serve with salted caramel sauce, hard sauce or hot fudge.
- Instead of cinnamon try another warm spice like all spice, clove or 5 spice.
- Mix up the fruits. In the photos shared here I did a half and half of dried cherries and apricots.
- You can use other flavoring like almond extract or orange to make different flavor combos. Try orange extract with dried blueberries or rum extract with mangoes and allspice for the cinnamon for a tropical twist. Use your flavor imagination.
Share this Recipe
Powered byWP Ultimate Recipe