Easy Bread Pudding
Bread pudding, anyone? 🙂
I’m sure most of you already had bread pudding before. Delicious, right? It is usually served as a breakfast food item or – a dessert! Yes, this type of pudding is the favorite dessert of many Americans as well as other nationalities.
Do you know what’s interesting about bread pudding? It is an excellent way to reduce food waste. Instead of throwing those stale bread away, you might as well put them into good use. Simply collect heels and extra slices of bread even if they are already a few days old. But, of course, see to it that they don’t have molds yet. Be very careful about that.
This dessert is super easy to make. But just because you are using stale bread does not mean that it is not appealing anymore. Let me tell you, this recipe that I’m going to share with you is really delicious. It’s like an upgraded version of a French toast casserole. And the sauce? It’s brandy sauce! That right there makes this bread pudding even more amazing!
This Easy Bread Pudding is sweet. It comes with a bit crispy top, but it is soft and moist on the inside. A perfect classic dessert, indeed!
6 slices bread
2 cups scalded milk
3 large eggs
3 tablespoons butter
1/2 cup granulated sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons flour
2 tablespoons butter (unsalted)
1/2 cup packed brown sugar
2 cups whole milk
1/2 cup raisins
1 tablespoon vanilla extract
1/4 cup brandy
salt, to taste
- Preheat oven to 350 degrees Fahrenheit and lightly butter a baking dish (8X8).
- Cube the bread, about an inch in size, and add to the baking dish.
- In a small pot over medium heat, add milk, sugar, salt, and butter. Stir occasionally until scalded, and then set aside.
- Once the milk mixture has cooled slightly, stir in vanilla and whisk in the eggs one at a time.
- Pour custard over the bread but be sure to reserve some to spoon over the top.
- Set aside for about 20 to 30 minutes or until the bread has soaked the liquid in.
- Sprinkle with raisins and bake for about 45 minutes.
- Melt butter over medium-low heat. Add flour and cook for a minute. Whisk continuously.
- Add scalded milk while mixing, and then add brown sugar and salt. Stir until thickened.
- Remove from heat and add brandy.
- Pour over bread pudding while it is still warm.
- You can replace the brandy with the same amount of either rum or bourbon.
- If you are using fresh bread, bake at 250 degrees Fahrenheit for about 10 minutes after cubing. This should help dry it out.
One secret to making the best bread pudding is the soaking time. The longer you allow the bread to soak the liquid in, the better.
Aside from raisins, you can sprinkle your bread pudding with pecans and chocolate chips. Your options are endless as this dessert recipe is really adaptable. You can also increase the temperature to 400 degrees Fahrenheit to achieve a crisper top.