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Bread Pudding  printer-friendly
By Marcia Passos Duffy

This particular recipe calls for whole
wheat bread but any kind of bread will do (including white crust French or
Italian bread). Just stay away from white sandwich bread, which will dissolve
into an inedible mush. You can also use other varieties of bread including
challah, raisin bread and scones.

This pudding must be baked in a water bath which will keep the pudding
moist and prevent it from curdling.

3 cups whole milk
4 tablespoons (1/2 stick unsalted butter, plus a little more for greasing pan)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon powdered ginger root
(Note: you can use any combination of spices you
have available, just make sure they add up to 2 teaspoons)
½ cup sugar (white or brown sugar okay; you can also use honey or maple syrup)
8 slices stale whole wheat bread with crusts, ripped into bite-sized pieces
3 eggs
Pinch of salt
Topping: ¼ cup of brown or white sugar mixed with ½ teaspoon cinnamon


Banana Bread Pudding: In step 3, add 1 large overripe banana, mashed
Apple-Raisin Bread Pudding: In step 3, add 1 cup peeled, grated apples and ¼
cup raisins
Fresh Fruit Bread Pudding: In step 3, add 1 cup fresh blueberries, strawberries,
or whatever fruit in season


Preheat oven to 350 degrees F. In a small saucepan, over low heat, warm up the
milk, butter, sugar and salt until butter melts (do not brown).
Butter an 8-inch square (or 1 ½ quart) glass baking dish. Add cut up bread
pieces to dish.

Add any extra ingredients (such as banana, fresh or dried fruit, etc.) into the
saucepan, and stir. Pour hot milk mixture into the baking dish with the bread.
Let it sit for 3-5 minutes, occasionally submerge any pieces that float to the top.
Lightly beat the eggs together in a separate bowl and stir into bread mixture.
Sprinkle sugar/cinnamon mixture topping. Put the baking dish in a larger
roasting pan. Fill larger pan with water within an inch of the top of the glass
baking dish.

Bake 45 minutes to 1 hour or until the center comes clean when you insert a
knife in the center. If you want to a crusty top, brown the pudding in the broiler
for about 30 seconds.

You can serve this dessert hot (preferable on winter nights), or cold, topped
with sweetened whipped cream. Bread pudding will keep in the refrigerator
for 2-3 days (covered).

About the author:  Marcia Passos Duffy is a freelance writer and publisher of The Heart
of New England online magazine and
Home Office Weekly.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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