Bread pudding, a comforting classic, is surprisingly easy to make. This guide provides a simple recipe and helpful tips to achieve perfectly baked, creamy bread pudding every time. Whether you're a seasoned baker or a kitchen novice, this recipe is designed for success. Let's get started!
Ingredients You'll Need:
This recipe yields approximately 6 servings. Adjust quantities as needed for larger or smaller batches.
- Stale Bread: 6 cups cubed (day-old bread works best; challah, brioche, or even leftover croissants are excellent choices!)
- Milk: 4 cups (whole milk is recommended for richness, but you can use 2% or skim)
- Eggs: 3 large, lightly beaten
- Sugar: ¾ cup granulated sugar (adjust to your sweetness preference)
- Butter: ¼ cup (melted, for richness and to prevent dryness)
- Vanilla Extract: 1 teaspoon (pure vanilla extract is preferred)
- Spices (optional): ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, pinch of salt
- Raisins or other dried fruit (optional): ½ cup
Step-by-Step Instructions:
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Prep the Bread: Preheat your oven to 350°F (175°C). Cube your stale bread into approximately 1-inch pieces. If using fresh bread, let it sit out for a few hours to slightly dry out, preventing a soggy pudding.
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Combine Wet Ingredients: In a large bowl, whisk together the milk, eggs, sugar, melted butter, vanilla extract, and spices (if using). Make sure the sugar is fully dissolved.
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Combine Bread and Wet Ingredients: Gently add the cubed bread to the wet ingredient mixture. Stir until the bread is evenly coated with the custard. Let it sit for about 15-20 minutes to allow the bread to absorb the liquid. This step is crucial for preventing a dry pudding.
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Add Raisins (Optional): If using raisins or other dried fruit, gently fold them into the bread mixture.
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Bake: Pour the bread pudding mixture into a greased 9x13 inch baking dish or individual ramekins. If using ramekins, adjust baking time accordingly (smaller portions bake faster).
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Bake to Perfection: Bake for 45-55 minutes, or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean. If the top browns too quickly, loosely tent it with foil.
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Cool and Serve: Let the bread pudding cool slightly before serving. It's delicious served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for the Best Bread Pudding:
- Use Stale Bread: Stale bread is key to preventing a soggy pudding. Fresh bread will absorb too much liquid.
- Don't Overmix: Gently stir the bread into the custard to avoid breaking it down too much.
- Check for Doneness: Use a knife or toothpick to check for doneness. The center should be set but not dry.
- Get Creative with Add-ins: Experiment with different add-ins like chocolate chips, nuts, or different spices to customize your bread pudding.
- Make it Ahead: Bread pudding can be made ahead of time and reheated.
Frequently Asked Questions (FAQs):
Q: Can I use different types of milk?
A: Yes, you can use 2% milk or skim milk, but whole milk will result in a richer, creamier pudding.
Q: What if my bread is too dry?
A: If your bread is excessively dry, you might need to add a little extra milk to the custard mixture to ensure the bread is fully moistened.
Q: How do I store leftover bread pudding?
A: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Making bread pudding is a rewarding experience. With a little practice, you'll be able to create a delicious dessert that will impress your family and friends. Enjoy!
