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Brandywine Valley bread pudding

Bread pudding is a bread-based dessert that is popular in many countries. The bread pudding is highly cherished throughout the Brandywine Valley by many of the residents that have Irish, Scot or British roots. There is no fixed recipe, but it is usually made using stale or left-over bread, and some combination of ingredients like milk, egg, sugar, dried fruit, and spices such as cinnamon, nutmeg, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

Brandywine Valley bread pudding
Kimberley O'Dea

It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten warm in squares or slices. This recipe serves about four.


4 cups French bread and cinnamon raisin bread

3 cups milk

1/4 cups melted butter

1/2 cups sugar

2 eggs beaten

1 1/2 Tsp. cinnamon

1 Tsp. freshly grated nutmeg

Dash of sea salt


1. Pull breads apart into large chunks. Place bread chunks into a baking dish.

2. Warm oven to 350 degrees. Place bread in the oven for 7 minutes to allow the bread to dry out.

3. Remove bread and set aside.

4. Scald the milk with butter and sugar until all ingredients are melted.

5. When milk mixture is cooled slightly, add two eggs beaten with salt, cinnamon and nutmeg.

6. Add liquids to bread in a bowl. Stir to allow bread to soak up all the liquids.

7. Place bowl in a pan of boiling water so water line comes up to within an inch of the bowl top.

8. Bake about 40 minutes. An inserted knife should come out clean

9. Remove from the water bath and serve. Or allow pudding to cool and serve it cold.

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