Bread pudding was something my mother made a lot. It was economical, a big dish fed the whole family, and it used up any bread that might be edging towards stale, so no food was wasted. We all loved it. It’s one of my comfort foods.
At it’s most basic, bread pudding is, well, bread, and a custard – milk, eggs, some spices and sugar. After this you can make all kinds of variants. Today I cut up the bread in 1-1 1/4″ pieces, but you can also just cut slices in half, apply a little marmalade or jam, and then layer the bread in the pan. The spices can be changed up – instead of cinnamon and nutmeg try cardamom and Chinese 5 spice. Or go savory with herbs, and it almost becomes dressing.
White bread is most commonly used, but dinner rolls torn up work. I also use whole grain or any homemade bread I might have on hand. Crescent rolls, Challah or Brioche provide a richer bread twist. Whatever the bread, it should be a little stale. Bread pudding is not something made with fresh soft bread. Those stale bits need to soak up the custard to turn into a soft, gooey warm dessert.
Dress it up with a rum, whisky or custard sauce or, like my mom used to do, with a bit of milk or cream and more sugar & cinnamon on top. Ice cream or whipped cream make it more decadent.
This is an incredibly easy dessert. Anyone with a casserole dish can make it. The only other necessary thing to do is bake it in a water bath. I just set the dish inside an aluminum tray on a cookie sheet. Just know if you use a larger metal pan the hot water may discolor it. A water bath keeps the edges from getting crispy, and it all cooks through evenly.
Leftovers, if there are any, can be refrigerated and heated up in a microwave or in the oven to enjoy in round two. I often eat it for breakfast – it’s almost like cinnamon toast crossed with cereal when I put a bit of cream and more sugar and nutmeg on top!
Fox Pines Easy Bread Pudding
An old fashioned dessert making use of stale bread, and turning it into a luscious soft pudding smelling sweetly of spices.
Ingredients
- 1/2-2/3 Loaf of Bread about 5 cups total
- 1/2 cup raisons
- 4 large eggs
- 3 cups milk
- 3/4 cup sugar, cane sugar or monkfruit
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg plus some to sprinkle on top
- 1/4 tsp salt
- 1/4 tsp cloves
Instructions
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Cut or teat the bread into pieces about 1 – 1 1/4". Toss with the raisons, and pile into the casserole dish.
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Whisk together in a bit bowl all the rest of the ingredients. To blend really well, use an immersion blender. This totally incorporates the eggs. Pour over the bread cubes, trying to wet all of them.
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Preheat the oven to 350F. While it heats, push the bread down into the custard with the back of a large spoon. Set a plate on top to keep the bread immersed. Let sit 20-30 minutes.
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Place the casserole dish into the larger pan on the cookie sheet. Fill with hot water to at least an inch deep, or about half way up the casserol the dish. Place carefully in the oven. Bake 55-60 mintues. A knife in the center should come out clean.
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Let sit about 10 minutes, then serve warm. If desired, serve with more cream, milk, a sauce, ice cream or whipped cream.
What are the desserts of your childhood that bring you happiness? The ones that, when you close your eyes and taste, bring you right back to the dining room table of your youth.