HomeRecipeBread Pudding: Perfect for brunch or couch surfing

Bread Pudding: Perfect for brunch or couch surfing

Comments : 1 Posted in : Brunch, Dessert, Holiday on by : Christine Tags: ,

I love bread pudding not just because it is easy to make but because it tastes good – duh! What a marvelous way to use up day old bread. I usually wait until I have old cinnamon buns or leftover rolls from a party, no waste her gurl! Get creative with the bread you use as there is no right or wrong just tasty, I have even used rye scraps before – mix and match for the best results. Serve this with whipped cream and a big old spoon. 

Bread Pudding: Perfect for brunch or couch surfing
Print Recipe
Simple and delicious my two favorite things! You can even make a savory version if you like.
Servings Prep Time
4-6 10 min
Cook Time
45 min
Servings Prep Time
4-6 10 min
Cook Time
45 min
Bread Pudding: Perfect for brunch or couch surfing
Print Recipe
Simple and delicious my two favorite things! You can even make a savory version if you like.
Servings Prep Time
4-6 10 min
Cook Time
45 min
Servings Prep Time
4-6 10 min
Cook Time
45 min
Ingredients
Servings:
Instructions
  1. Preheat oven to 350* and spray an 8" x 8" (or equivalent) pan with cooking spray.
  2. Cut or tear bread into approx. 1" chunks neatness does not count. (NOTE: If bread is not quite dry, cut it, spread it on a sheet tray and let it dry out in the preheating oven. It doesn't have to be crusty but you don't want it moist.) Spread equitably in pan. Pour melted butter evenly over the top. Top with raisins if using, slightly poking some of them through to the middle.
  3. Add milk, vanilla and five spice powder to beaten eggs and mix thoroughly. Whisk in sugars. Pour mixture evenly over the bread. (NOTE: You can pour the mixture back into a liquid measuring cup to make this easier.) Lightly push the bread with a spoon, fork or your fingers to submerge. (I said lightly.)
  4. Place the pan on a sheet tray and bake on the middle rack for 45 minutes until top is a little spongy (springs back when poked) and center is set but still custardy. If you like it a little more firm by all means cook it a little longer. (Check the pudding at the 30 minute mark to make sure the top is not browning too quickly. If it is loosely cover with foil. By this I mean just lay a sheet over it.)
  5. You can let it cool but I love it warm. Serve with whipped cream right out of the can or home made, ice cream or hard sauce (if you actually know what that is). It is also delicious cold at 2am not that I would know. It reheats in the microwave wonderfully.
Recipe Notes

I like using half heavy cream (not half & half that is for coffee) and half milk in this. It makes it so much more decadent.  

Variations on this are boundless - Let me know what you come up with!

  1. Omit sugar and add s&p to taste. Toss bread with ½ c shredded cheese and ½ c chopped ham or bacon. Skip butter as cheese has enough fat. Swap out five spice for herbs or spices of your choice. (Maybe add some diced peppers.) Top with more cheese. Check half way through cooking as you may need to cover with foil if it is browning too much. 
  2. Replace raisins with shredded coconut and macadamia nuts, toss with bread before adding butter. Use 1 15.5 oz canned coconut milk for regular milk or swap out 1 c canned coconut milk for 1c of regular milk for a lighter coconut flavor. Serve with fresh pineapple. 
  3. Omit sugar - sub pinch of salt - and toss bread (sourdough or rustic bread works best here) with 1/2 - 3/4 c chorizo, browned and drained on paper towels, 1/2 c cheese, cilantro to taste, and 1/4c chopped canned green chillies. Skip butter as cheese has enough fat. Top with more cheese. Check half way through cooking as you may need to cover with foil if it is browning too much. 

 

 

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1 COMMENT

One thought on : 1

  • Jacquelyn Bullerman
    March 14, 2022 at 7:58 pm

    Looks wonderful!

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