Bread pudding. For this classic Bread Pudding, challah bread is soaked in a rich custard spiked with spiced rum and vanilla, and baked until golden. It’s a great make-ahead dessert, and wonderful with ice cream! This recipe is proof-positive that leftover bread can easily be converted to dessert without much work.
That’s something we can definitely get on board with! Bread Pudding is a baked combination of bite sized cubes of bread that are soaked in a rich custard-like mixture of cream, eggs, sugar, butter, vanilla extract and ground spices. Pour bread mixture into prepared pan. You can cook Bread pudding using 12 ingredients and 10 steps. Here is how you cook it.
Ingredients of Bread pudding
- It’s 10 cup of bread (I used peperidge farm gingerbread).
- Prepare 3 of eggs.
- Prepare 3 of egg yolks.
- Prepare 1/2 cup of sugar.
- Prepare 1/2 cup of brown sugar.
- It’s 2 tbsp of dark rum.
- You need 5 cup of half and half, separated.
- It’s 1 tsp of cinnamon.
- Prepare 1/2 tsp of ground nutmeg.
- You need pinch of ground cloves.
- You need 1/2 cup of craisins.
- You need 1/2 cup of golden raisins.
Bread pudding is a dessert born of desperation. What was once a way to use up leftover odds and ends of stale bread has turned into a sought-after comforting sweet. Bread pudding is a bread based dessert that is popular in many countries. Because bread pudding is so popular and versatile, every good cook will need a variety of recipes in their arsenal.
Bread pudding instructions
- Measure 3 cups half and half into microwaveable container..
- Add nutmeg, cloves and cinnamon..
- Microwave at 1 min intervals, stirring each time, until heated to 180° F. Let steep in microwave for 30 minutes..
- Butter or cooking spray casserole dish or cake pan. Tear or cut bread into 1 inch pieces and add to pan. Toss with dried fruit..
- Add whole eggs to blender or mixer. Blend at low speed until lightened in color. Add egg yolks and continue to blend..
- Slowly add white sugar, then brown sugar, while continuing to blend..
- Add remaining two cups half and half, still blending. Add steeped half and half with spices..
- Add the rum last, blend until mixed thoroughly..
- Pour over bread in pan. Let sit for one hour, to soak into the bread..
- After one hour, stir, and then bake at 325 for around 45 mins, depending on size of pan. Internal temperature of 170°.
This bread pudding recipe has been passed down three generations. I have included the brown sugar sauce and lemon sauce recipes to serve with this pudding. Being one of the millions allergic to poultry I came up with this so I could have bread pudding too. Bread pudding has long been a favorite comfort food, and it’s a fantastic way to use day-old bread. This bread pudding recipe tastes like a classic egg custard with dense.