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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

Variations:

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

Instructions:

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 editor, writer and publisher.
The Heart of New England
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