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Delicious bread pudding recipe

Bread
Bread
Photo by Irina Kodentseva, PhotoExpress.com

Everyone ends up with scraps of bread - heels, stale slices, broken pieces, etc. What usually happens to them? They get tossed in the trash or fed to the geese. But, you can use those undesirable pieces of bread to make something delicious -- bread pudding.  Bread pudding is one of those things that people often turn their noses up at, but this recipe has been very successful in getting the pickiest of eaters to consume it by the plateful!

You will need:

A 9x13 glass baking dish
Approximately two loaves of bread
3 1/2 cups of milk
1 cup of sucanat (you can also use brown sugar), plus 3 tablespoons for the topping
3 large eggs
1 tablespoon vanilla
1 tablespoon cinnamon

Heat the oven to 350 degrees and spray the baking pan liberally with pan spray. Next, take the bread and tear it into little chunks and lightly pack them into the baking dish. Two loaves may seem like a lot, but it really compacts down. You can toss your bread scraps into the freezer until you have enough to make a pan of bread pudding. You can use any kind of bread you have available, from whole wheat to sourdough to French (or any combination).

Once the dish is lightly packed with the bread, mix the milk and sucanat together and warm over medium heat until the sugar is dissolved, stirring often to keep the milk from burning.

Once the sugar is dissolved, beat the eggs and SLOWLY add about 1/4 cup of the heated milk/sugar mixture to the eggs while whisking rapidly. Slowly adding the hot liquid to the eggs while whisking ensures that you will not end up with scrambled eggs. This process is called tempering. Once the eggs have been tempered, you can add that mixture into the remaining milk/sugar mixture and add vanilla.

Pour the mixture all over the bread - try to pour it so that all of the bread gets a little of the liquid. Now, sprinkle the top of the bread with cinnamon and sucanat.

Cover the pan with foil and bake, covered, for about 60 minutes. Take the foil off and bake for another 20-30 minutes so the top can brown and a little more of the liquid is absorbed.

When you take it out, it may seem like it is undercooked, but it will continue to cook a little as it cools. Also, as it cools, it will set up and become a little more solid, almost like cake.

You can serve this dessert with ice cream, whipped cream, or vanilla rum sauce.

NOTE:

Sucanat is available at your local Vitamin Cottage store.

Comments

  • Anne 4 years ago

    Yum! If you think about it, this is really french toast that you can make ahead of time. I recommend it for breakfast. You know what they say, "life's too short - eat dessert first..thing in the morning."