Coming back home after a month of intense bakery training at the hotel, only meant I needed some real comfort food. And a warm bread pudding never fails to disappoint me!! I don’t know about you, but the smell of it baking in the oven drives me insane.
I hate wasting food. I’ve been brought up with the story of how so many people get to eat only one meal a day so even a day’s old loaf of bread can never go into the dustbin for me. Instead I turn it into an indulgent bowl of pudding trying not to count the calories.
Bread pudding dates back centuries when people could not afford food so even wasting a little was a big crime. It says to have it’s roots in England but slowly over the years have moved to many countries all over the world. Each country has it’s own version of it.
In the 18th century, bread pudding gained a reputation as good food for sick people, probably because it was easy to digest. But today, it is eaten by all and one of the most happening dishes on a high tea menu.
A classic baked dessert that usually uses brioche, I’ve used regular slices of bread since that is what my family eats at home. But if you have an option, use the brioche as it is rich and slightly sweet, and it will soak in that cream like a sponge.
I also like to toast my bread a bit as it gives that slight crunchiness and a beautiful texture on the whole.
Another great tip to keep in mind while making this is to refrigerate it for a couple of hours before baking so that you allow the bread time to absorb the custard. You can also add raisins, cranberries or other berries of your choice. I like it simple hence avoided that.
If you’re on some fancy diet at the moment, walk away from this recipe. Do not skimp on the cream and condensed milk otherwise don’t blame me if your pudding tastes horrible. The milk, eggs and cream is what makes this dessert what it is. Truly sinful indeed!
And it’s the holidays so I don’t see why you can’t enjoy yourself!