Old Fashioned Bread Pudding

Like a warm embrace, there's a certain magic to good old fashioned bread pudding. It's a dish that embodies comfort, nostalgia, and the simple pleasure of transforming humble ingredients into something truly extraordinary. Whether it's a chilly evening or a lazy Sunday morning (yes, I eat it for breakfast), a warm, fragrant slice of bread pudding has the power to soothe the soul and bring a smile to your face. Let's take a deep dive into the heart of this classic dessert and explore its enduring appeal.

Old Fashioned Bread Pudding History

Bread pudding's origins are rooted in practicality and resourcefulness. In medieval times, creative and frugal cooks sought ways to utilize stale bread, a common household staple. By soaking the bread in a mixture of milk, eggs, and spices, they created a simple, yet satisfying dessert. This thrifty approach not only prevented food waste, but also gave rise to a culinary tradition that has stood the test of time.

Over the centuries, bread pudding evolved, incorporating regional variations and personal touches. From the classic British bread and butter pudding to the Creole pain perdu, each version reflects the unique flavors and ingredients of its origin. What remains constant, however, is the fundamental concept of transforming stale bread into a warm, custardy delight.

Old-Fashioned Bread Pudding Ingredients

At its core, bread pudding is a symphony of textures and flavors. The key components include:

• Bread: The foundation of any good bread pudding is, of course, the bread itself. Stale bread works best, as it readily absorbs the custard mixture. Hearty breads like brioche, challah, or even a simple French baguette provide a sturdy base. Recipes often recommend cutting away the crusts, but I prefer to keep the crusts on for more contrast in texture and no-waste.
• Custard: The custard is the soul of bread pudding, lending its rich, creamy texture and binding the bread together. It typically consists of milk, cream, eggs, sugar, and a touch of vanilla or other flavorings. I sometimes use silken tofu to replace some of the eggs.
• Flavorings: This is where the magic happens. Spices like cinnamon, nutmeg, and cloves add warmth and depth. Dried fruits such as raisins, cranberries, or apricots provide sweetness and chewiness. Chocolate chips, nuts, or even a splash of liqueur can elevate the flavor profile. Choose what you like.

How to make this easy dessert

The process of making an old fashioned bread pudding recipe is simple. The bread is soaked in the custard mixture, and baked until golden brown and set. That's it. Making a sauce to go with it is optional as bread pudding is perfectly delicious served warm on its own or with a scoop of ice cream. As a side note, did you know that you can easily make a sauce from ice cream? Melt a scoop of your favorite vanilla ice cream and you have instant creme anglaise. The result is a dessert that is both comforting and satisfying.

Variations

The beauty of bread pudding lies in its versatility. It's a blank canvas. Here are a few ideas to inspire your next baking adventure:

• Chocolate Bread Pudding: For the chocolate lover add cocoa powder or melted chocolate to the custard mixture, and sprinkle chocolate chips throughout the bread cubes.
• Apple Cinnamon Bread Pudding: Embrace the flavors of autumn with an apple cinnamon bread pudding. This is a perfect way to use up some outdated and dry cinnamon swirl bread. Sauté diced apples in butter with cinnamon and sugar, and layer them between the bread cubes.
• Savory Bread Pudding: Bread pudding isn't just for dessert. Explore savory variations by incorporating ingredients like cheese, herbs, and vegetables. Think of a cheesy spinach bread pudding or a sun-dried tomato and basil version.
• Bourbon Pecan Bread Pudding: Add a touch of New Orleans with a bourbon pecan bread pudding. Stir toasted chopped pecans and a splash of your favorite bourbon into the custard mixture for a rich and nutty flavor. Or go Irish with a shot of Irish whiskey.
• Bread and Butter Pudding: A classic British variation that utilizes buttered slices of white bread, and often incorporates currants or raisins.

Pro Tips

To ensure your bread pudding turns out perfectly every time, keep these tips in mind:

• Use stale bread: Fresh bread will absorb too much liquid and result in a soggy pudding. Dry it in the oven, if needed.
• Soak the bread thoroughly: Allow the bread to soak in the custard mixture for at least 5 minutes, or as long as overnight, to ensure it is fully saturated.
• Don't over bake: Bake the bread pudding until it is set, but still slightly jiggly in the center. Overbaking will result in a dry and rubbery texture.
• Let it rest: Allow the bread pudding to cool slightly before serving. This will allow the flavors to meld and the texture to firm up.
• Serve it warm: Bread pudding is best served warm, either on its own or with a scoop of vanilla ice cream, whipped cream, or a drizzle of sauce.
• Store leftovers: ​Store in an airtight container in the refrigerator for up to 1 week.
• Reheat leftovers: ​The microwave method is the easiest way to reheat leftovers. 30-60 seconds for individual portions should be enough.

Are you ready to experience the comforting hug of bread pudding? How about a recipe that features the warm spices of golden milk plus a puddle of white chocolate sauce?The next time you find yourself with a loaf of stale bread, don't throw it away. Instead, transform it into this simple bread pudding. Please share your bread pudding creations and experiences in the comments below! I'd love to hear about your favorite recipes and memories. Also, don't hesitate to share this article with your friends and family.

Old Fashioned Bread Pudding

Lisa Keys

This old fashioned bread pudding with golden milk, apricots and white chocolate milk sauce is anything but your grandma's. It's the classic, but an elevated variation.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 633 kcal

Ingredients

  

Bread Pudding

• 6 slices brioche bread (stale bread is best)
• ½ cup chopped dried apricots or golden raisins
• 2 cups milk
• 2 tablespoons salted butter
• 1 tablespoon chopped crystallized ginger
• 1 teaspoon turmeric
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cardamon
• ¼ teaspoon ground black pepper
• 4 eggs
• ½ cup sugar
• 1 teaspoon vanilla extract

White Chocolate Milk Sauce

• 1 bar 1 (8 oz.) white chocolate baking bar, broken into pieces
• ½ cup milk
• 2 tablespoons salted butter
• ½ teaspoon vanilla

Instructions

 

Bread Pudding

• Heat oven to 350F. Butter a small casserole dish (about 6x10-inches).
• Place two bread slices on a baking sheet. Cut remaining bread slices into ¾-1-inch cubes and place bread cubes in a single layer alongside bread slices. Bake for 5 minutes or until just toasted.
• Arrange bread slices in the bottom of the prepared baking dish in a single layer. Scatter the toasted bread cubes and apricots or golden raisins over the top.
• In a small saucepan, over medium heat, whisk milk, butter, crystallized ginger, and dried spices just until butter melts. Remove from heat. Set aside to cool for 5 minutes.
• In a large bowl, using a whisk, blend eggs, sugar and vanilla until blended. Slowly whisk the hot milk mixture into the egg mixture until well combined. Pour liquid evenly over bread and dried fruit pressing down on bread to submerge and moisten completely. Let stand for 5 minutes at room temperature.
• Cover with aluminum foil. Place the bread pudding in the center of a larger pan and transfer to the oven. Carefully pour enough hot water into the outer baking pan to halfway up sides of the bread pudding pan creating a water bath.
• Bake for 30 minutes. Remove foil and continue baking for 15 to 30 minutes more or until bread pudding is set and the top of the bread pudding is golden brown and a bit crispy.
• Slice and serve warm pudding on a puddle of White Chocolate Milk Sauce.

White Chocolate Milk Sauce

• Combine all ingredients in a microwave safe bowl. Microwave on HIGH for 45 seconds. Stir mixture until smooth. Cool to slightly thicken.

Notes

To make decorative garnish, flatten the dried apricots and cut with small sharp cookie cutters.

Bread pudding can be made a few days in advance. Rewarm in a 350F. oven.

How to freeze bread pudding? Wrap tightly in 2 layers of plastic wrap and the a layer of aluminum foil. Can be stored in the freezer for up to 3 months.

Dust with powdered sugar just before serving, if desired.

Keyword apricot, brioche, comfort food, dried fruit, golden milk, no waste, stale bread, white chocolate