Classic Bread Pudding

There’s something incredibly soothing about a warm serving of classic bread pudding, right? This delightful dish is a nostalgic favorite, swirling memories of childhood kitchens and family gatherings into each bite. The best part? It’s so easy to make. Join me as we dive into the heart of a recipe that’s perfect for using up those leftover bread slices while creating a dessert that’ll have everyone asking for seconds.

Classic bread pudding is more than just a dessert; it’s a story of comfort and creativity. Originating from frugal beginnings, this dish was born to use stale bread, transforming it into a sweet delight that could please any palate. Each family often has its special touch, whether it be a hint of cinnamon, a splash of vanilla, or a drizzle of bourbon sauce. It’s this versatility that makes classic bread pudding a beloved staple in homes, especially during the holidays or on cozy weekends.

Ingredients

• Day-old bread – 6 cups, cubed (You can use brioche, sourdough, or even leftover rolls)
• Whole milk – 2 cups (For a richer flavor, you can substitute with half-and-half.)
• Granulated sugar – 3/4 cup (Adjust based on your sweet tooth)
• Large eggs – 3 (These help bind everything together.)
• Vanilla extract – 1 tablespoon (You’ll love the aroma this adds)
• Cinnamon – 1 teaspoon (Essential for that warm, cozy flavor.)
• Salt – 1/2 teaspoon
• Butter – 4 tablespoons, melted (For a nice richness and to grease your baking dish.)
• Dried fruits (like raisins or cherries) – 1 cup (optional, but trust me, they add a lovely texture)

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish generously to keep your pudding from sticking.

Step 2:

In a large bowl, whisk together the whole milk, sugar, eggs, vanilla extract, cinnamon, and salt until well blended. This is where the magic begins.

Step 3:

Gently fold in the cubed bread into the milk mixture. Allow it to soak for about 15 minutes, stirring occasionally. The bread should soak up all that luscious liquid.

Step 4:

If you’re adding dried fruits, mix them in now. Pour the entire mixture into the prepared baking dish.

Step 5:

Drizzle the melted butter over the top for an extra golden finish. Bake in your preheated oven for 45-50 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

Step 6:

Let it cool slightly before serving. It’s divine on its own, or you can add a scoop of ice cream or a drizzle of maple syrup for an added treat.

Nutritional Information

One serving of this classic bread pudding (about 1/8 of the recipe) packs around 230 calories, with 8g of protein, 6g of fat, and 37g of carbohydrates. Perfectly indulgent without the guilt, though I won’t blame you if you go for seconds.

Healthier Alternatives

If you’re looking to lighten up your classic bread pudding, here are a few easy substitutions:
– Swap whole milk for almond or coconut milk for a lower-calorie option.
– Use whole-grain bread instead of white for added fiber.
– Substitute granulated sugar with honey or maple syrup; they add a lovely flavor while reducing calories.

Serving Suggestions

There’s nothing quite like a warm bowl of classic bread pudding paired with a velvety smooth sauce. Consider serving it with a drizzle of bourbon sauce or a scoop of creamy vanilla ice cream for a dessert that’s truly unforgettable. You can also dress it up with fresh berries or a sprinkle of powdered sugar for a touch of elegance.

Common Mistakes

– Not letting the bread soak long enough: Bread needs to absorb the custard mix to achieve that soft texture.
– Overbaking: Keep an eye on it around the 40-minute mark to avoid a dry pudding. You want it to be set but still soft in the middle.
– Skipping the butter: A coating of melted butter not only prevents sticking but adds a delicious richness that’s hard to beat.

Chef’s Notes

• Mix it up. Try adding chocolate chips or a swirl of caramel for a decadent twist.
• If you have leftover classic bread pudding (though it’s hard to resist), store it in the fridge for up to three days. Reheat in the microwave for a quick treat.
• For a festive kick, add a splash of rum or bourbon to the mixture. It will elevate your dessert to a whole new level.

FAQs

• Q1: Can I use fresh bread instead of stale?
  A1: While stale bread works best, you can toast fresh bread for a few minutes to dry it out a bit.
• Q2: How can I make this gluten-free?
  A2: Simply use gluten-free bread, and you’ll have a delicious gluten-free version.
• Q3: Can I freeze classic bread pudding?
  A3: Yes, Just cool it completely, then wrap it tightly and freeze for up to two months. Thaw in the fridge overnight before reheating.

Wrap this delightful experience with a slice of classic bread pudding, and you won’t just feed your hunger; you’ll nourish your very soul. For a lighter yet indulgent dessert, check out my cream puff cake recipe, or if you’re in the mood for chocolate, don’t miss these decadent brownie truffles. Happy baking!

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