RECIPES

Bread Pudding

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!

Print Recipe
Bread Pudding
It's the holidays. Please throw all your fancy diets out of the window. Before I start off with my Christmas inspired recipes, here's a little something I had to indulge in after being away from home for a month. It's rich, sweet and nutty! Just the kind you need to start off this joyous season. Do try out my Bread Pudding recipe and would love to know how you make yours!
Course dessert
Cuisine english
Servings
servings
Ingredients
Course dessert
Cuisine english
Servings
servings
Ingredients
Instructions
  1. Warm the oven to 200 degrees C. Spread the bread slices over a baking sheet. Toast for about 15 minutes on both sides until crisp. Remove from the oven and cool slightly.
  2. In a bowl, whisk together the milk, cream, condensed milk, eggs, sugar, vanilla, cinnamon, nutmeg and salt. Keep aside.
  3. Rub a baking dish with butter and arrange the 3 slices of bread in it. Pour the custard mixture over the bread slowly and evenly, making sure it gets into all the nooks and crannies. Top with nuts.
  4. Add the next 3 slices of bread and continue the same process.
  5. Cover the dish with foil and refrigerate for 3-4 hours.
  6. Preheat the oven to 180 degrees C.
  7. Uncover the bread pudding, add the oats and place it in the oven. Bake for around 40 minutes until a toothpick inserted into the middle comes out clean.
  8. Serve warm.
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