Bread Pudding Recipe & Video (2024)

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Bread Pudding Recipe & Video (1) Bread Pudding Recipe & Video (2)
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Bread Puddingis an old fashioned dessert that had its humble beginnings in 13th century England. Itwas first known as a "poor man's pudding" as it was made from stale leftover bread that was simply moistened in water, to which alittle sugar, spices and other ingredientswere added.

Fast forward to today and you will find that we still make our bread puddings with bread but the breads we use are often made especially for this dessert. The types are wide ranging; from brioche, challah, croissant, and panettone, to French,Italian and sometimes even raisin bread or scones. And unlike bread puddings of the past, we now moisten the bread in a rich mixture (really a custard) of cream, eggs, sugar, butter, vanilla extract, and spices. It is no longer a poor man's pudding. It is now a rich, creamy, decadent dessert that has made its way onto the dessert menus of many fine restaurants.

To make a Bread Pudding the bread is first cut into bit sized cubes and the choice of whether to remove the bread crusts is yours. The cubes of bread are then placed in a 9 x 13 inch (23 x 33 cm) baking pan. Then we need to make the custard which is then poured over the bread cubes.You can add chopped nuts, pieces of chocolate, lemon or orange zest, a little alcohol, candied, dried or even fresh fruits to the pudding for more flavor and texture.

The one thing to take note of, though, is that this pudding is baked in a water bath.A water bath startswith a largeshallow pan (usually a roasting pan of some sort) that is big enough to hold asmaller pan that is filled with a delicate food. It is best to place a clean dish towel on thebottom of the large roasting pan to prevent the dish from moving about during baking.Once you have placed the smaller dish inside the large roasting pan, hot water is poured into the larger pan until it reaches about halfwayup the outside of the smaller dish containing the food. This is thenplaced in a slow oven. We do this because a water bath prevents delicatefoods, like this bread pudding, from burning, drying out, or curdling(when a milk or egg mixture separates into its liquid and solid components).Just make sure tooccasionally check the water level during the baking time, adding more hot wateras necessary.

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BreadPudding: Preheat oven to 300degrees F (150 degrees C) and place rack in center of oven.Lightly greasewith butter, or spray with a non stick vegetable spray, a 9 x 13 x 2 inch (23 x33 x 5 cm)heatproof baking dish.Place the baking dish into a largerroasting pan that has enough room around its sides to fill with water.

Place the bread cubes and fruit (if using) in thebaking dish.

Custard:In an electric mixer (or with a hand mixer), beat the eggs and sugar on highspeed until thick and lemon colored (about 4-5 minutes) (when beater is raisedthe batter will fall back into bowl in a slow ribbon). Beat in the vanillaextract and ground cinnamon. Then beat in the melted and cooled butter and halfand half (light cream).

Assemble: Carefully pour (or ladle) the prepared custard over thebread cubes until completely covered.Press down the bread cubes so they are covered withthe custard.

Prepare awater bath.(A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway upsides of the 9 x 13 inch baking pan. Bake about 1 hour or until toothpick inserted in thecenter comes out clean. Another way to judge whether the pudding isfully baked, is to gently press down on the center of the pudding.If anycustard comes up to the top, the pudding needs to be baked a little longer.Remove the bread pudding from the water bath and cool slightly before serving.

Can be servedwarm or cold with a dusting of confectioners' sugar and a dollop of softlywhipped cream or vanilla ice cream.

Makes one 9 x 13bread pudding (serves about 8 - 10 people)

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Bread Pudding Recipe & Video (9)

Bread Pudding:

8 - 10 cups of bread cubes, cut into bite sized pieces

Note: Breads to use - French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed.You can also use day old scones.

Fruit: (Optional)

1 large peeled and cored apple, diced

1 cup sultanas (raisins)

Custard:

4 large eggs

1 cup (200 grams) granulated white sugar

1 1 /2 teaspoons pure vanilla extract

1/2 teaspoon ground cinnamon

4 tablespoons (57 grams) unsalted butter, melted and cooled

4 cups (960 ml) of either half & half cream (10-18% butterfat), milk, light cream (18-30% butterfat) or a combination thereof

Variation: Can replace 2 tablespoons of the milk/cream with 2 tablespoons of brandy or rum.

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Bread Pudding Recipe & Video (2024)

FAQs

Should bread pudding be refrigerated overnight before baking? ›

Refrigerate up to 24 hours. Preheat the oven to 350 degrees. Remove the plastic from the baking dish and bake the bread pudding for 45 minutes, until the top is golden brown and the milk mixture is set.

How do you know when bread pudding is done? ›

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.

Why is my bread pudding mushy? ›

Stale bread will soak up the custard much more easily than fresh bread, which is key to getting the right consistency. If the bread doesn't soak up enough custard, the end result will be mushy. The solution is to use bread that has dried out a bit.

Should I cover my bread pudding when baking? ›

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.

What ingredient makes pudding thick? ›

Puddings are thickened in several ways: Using starch: In order for the starch granules to open up and actively absorb liquid, the mixture needs to come to a boil (1-3 minutes, until it starts to thicken). Stir constantly to prevent the mixture from burning.

Why does my bread pudding get watery? ›

Only Cover The Bread Pudding In Oven For Some Of The Time

If you take it out too soon, you'll be left with a mushy and wet middle that hasn't been given the time it needs in the oven to set, but with a super crispy top -- not ideal, to say the least.

Why is my bread pudding eggy? ›

Bread pudding custard ratio

Bread pudding custard is best at a ratio of about 1 egg per 1 cup of liquid. Whatever the liquid is (see below for a note about that in the flavoring section), use one egg for every cup. This will give you a custard that is not too eggy.

How long does homemade bread pudding last? ›

How to Store Bread Pudding. 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.

What is bread pudding sauce made of? ›

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.

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

There's a generous amount of it, too – enough for every bite. The dish is served with a fork AND a spoon so you can get every last bit of that heavenly sauce. Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

Why does my bread pudding fall after I take it out of the oven? ›

Not allowing it to rest after baking

It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.

Is bread pudding supposed to be jiggly? ›

Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes.

Can I freeze bread pudding? ›

It can go straight from the fridge to the oven when you're ready to serve it. (Because it will be cold, it may take an extra minute or two in the oven.) Can I freeze bread pudding? Yep, it's perfectly fine to freeze bread pudding for up to 3 months.

What does bread pudding contain? ›

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients.

What is a pudding ingredient? ›

The Oxford English Dictionary describes puddings also as 'A boiled, steamed or baked dish made with various sweet (or sometimes) savoury ingredients added to the mixture, typically including milk, eggs, and flour (or other starchy ingredients such as suet, rice, semolina, etc.), enclosed within a crust made from such a ...

What ingredients are in instant pudding? ›

SUGAR, MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, DISODIUM PHOSPHATE AND TETRASODIUM PYROPHOSPHATE (FOR THICKENING), MONO- AND DIGLYCERIDES (PREVENT FOAMING), ARTIFICIAL COLOR, YELLOW 5, YELLOW 6, BHA (PRESERVATIVE).

What is the main ingredient in white pudding? ›

White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients.

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