Bread pudding is a delicious treat for cold winter evenings. It is an easy and simple dessert, and also tastes great for breakfast. Most people eat it warm, but it can be eaten cold as well. Here’s how to make bread pudding:
Ingredients and supplies:
8” by 8” baking dish
Larger baking dish
2 tablespoons butter to grease pan
2 1/2 cups cubed French bread
4 eggs, beaten
1 1/2 cups sugar
1 teaspoon vanilla extract
2 cups milk, scalded
1 pinch ground nutmeg
1 tablespoon brown sugar
1 cup chopped pecans
1/2 cup raisins (optional)
2 tablespoons cinnamon
- Prepare to bake. First, preheat your oven to 300 degrees. Then, generously butter the baking dish. Prepare a hot water bath for the baking dish by partially filling a larger dish with hot water to be used during the baking process. This will help your bread pudding bake evenly.
- Prepare the bread. Bread pudding is a great way to use up leftover bread. You’ll need about 2 1/2 cups cubed bread. Any stiff white bread will work, but regular sandwich bread is usually too soft for this recipe. It should be slightly crusty, so if you have no leftover bread, lay some out on the counter overnight so it will not be quite so soft. Once it is slightly hard, cut into small cubes.
- Assemble the bread pudding. Place the bread cubes in the baking dish in an even layer. In a medium bowl, beat together the eggs, sugar, and vanilla, and then slowly whisk in the scalded milk. Pour this mixture over the bread cubes, and then sprinkle with nutmeg, brown sugar, cinnamon, and pecans. If you plan to use raisins in your bread pudding, either sprinkle them onto the bread before pouring on the egg and milk mixture, or sprinkle them over the top when the bread pudding is complete.
- Bake the bread pudding. Place the baking dish in the water bath, and move it to the oven. Bake for 50 to 60 minutes. When done, a knife inserted in the middle should come out clean.
- Enjoy! Bread pudding makes a delicious dessert. Many people serve it with a dollop of whipped cream or a scoop of ice cream. This dish should serve 6-8 people. It’s perfect for a group, and the leftovers make a delicious breakfast whether eaten cold or reheated.
Bread pudding was invented by resourceful cooks who didn’t want to just throw out stale bread. Today, bread pudding is a holiday tradition for many families.