Authored by Sharon Carter in Food and Cooking
Published on 09-05-2009
Bread pudding is a classic dessert. The name ‘bread pudding’ might be offsetting. However, after that first taste, you’ll be hooked. This recipe is simple, but delicious.
- 2 cups whole milk or half & half
- 1/4 cup butter (melted)
- 2/3 cup sugar of granulated white sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups bread of French bread
- 1/2 cup raisins (optional)
- 1/2 cup finely chopped red apple (optional)
- Pre-heat your oven to 350 degrees.
- Finely chop one red apple. Adding an apple to the recipe is optional. If you don’t care for apples, then feel free to omit this step.
- Tear or roughly chop the French bread and set aside for later use. You can also use regular white bread. French bread gives the pudding a better taste. French bread also holds the pudding together better. If you decide to use regular white bread, make sure the bread is a few days old. Fresh white bread tends to be softer.
- Melt butter on stove top. Slowly add your 2 cups of whole milk to the butter. Whisk mixture and put aside to cool down. You can also use half & half instead of whole milk. If you’re watching your weight, then feel free to use 2% or 1% milk. Using whole milk or half & half gives the bread pudding a richer taste.
- Combine eggs, cinnamon, sugar, vanilla extract, nutmeg, chopped apples, butter and milk in a bowl. Mix well with a whisk or hand mixer. Depending on your taste buds, you can use brown sugar instead of granulated white sugar.
- Grease or spray a 9 inch baking dish.
- Place torn bread at the bottom of the baking dish.
- Sprinkle raisins over the bread. You can also mix the raisins with the milk mixture and add it that way.
- Pour batter on top of bread evenly. Allow the bread to soak up the mixture for at least 60 seconds.
- Sprinkle additional raisins on top of the mixture.
- Bake at 350 degrees for 50 minutes. You can also use the ‘clean toothpick’ method. Poke the pudding in the middle and if the toothpick comes out clean, then your bread pudding is ready.
Optional Sugar Frosting Directions:
This frosting should be used sparingly. Not everyone will want their bread pudding covered with frosting. If you’re diabetic or watching your weight, you should omit this part of the recipe.
- 2 cups confectioners sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- Combine the confectioners sugar, milk and vanilla in a small mixing bowl. If you want a thinner frosting, simply add more milk. Make sure you add a little milk at a time, if you plan on thinning out your frosting.
- Place the frosting in a small container and refrigerate.
You can either eat bread pudding warm or cold. Bread pudding is a dessert that allows your creativity to shine through. Dried cranberries,apricots, chocolate chips and nuts are some ingredients that people use to spice up their bread pudding. This recipe is fast, simple and delicious. Most ,if not all, of these ingredients can be found right in your pantry!