For a delicious dessert, bread pudding is a perfect creamy. Its sweet and creamy texture is an old-fashioned classic that will bring back memories of Grandma’s kitchen. But don’t be fooled by its simple ingredients – making the perfect bread pudding takes skill and patience! Here are 11 steps to help you make your version of this comforting dessert. From choosing the right type of bread to adding extra flavor with spices or fruit, these tips will have you baking up a storm in no time!
Here is the right equipment to cook bread pudding:
- A large bowl to mix your ingredients.
- A whisk or mixer to quickly blend the eggs and milk.
- Rubber spatula for scraping down the sides of the bowl.
- Ovenproof dish or slow cooker to bake your pudding.
- 1/2 loaf of bread (preferably stale).
- Two cups of whole milk.
- Three large eggs.
- Four tablespoons sugar.
- One teaspoon of vanilla extract.
- One tablespoon of butter melted and cooled slightly.
- Pinch of salt.
- Optional: spices such as cinnamon or nutmeg and ½ cup dried fruits or nuts.
- Preheat your oven to 350°F (175°C) or preheat your slow cooker on high.
- Cut the bread into cubes and place them in a large bowl. Make sure that all of the cubes are roughly the same size for even baking.
- In another bowl, whisk together the eggs and milk until combined.
- Add the sugar, vanilla extract, butter, and salt to the egg/milk mixture and stir until evenly distributed.
- Pour the liquid ingredients over the cubed bread and combine with a rubber spatula until all pieces of bread are covered in the custard.
- At this point, you can also add any optional spices or fruits/nuts if desired.
- Grease an ovenproof dish or slow cooker with butter, then pour in the bread mixture and spread evenly on the bottom of the pan. If using a slow cooker, set it to low for four to five hours.
- Place your baking dish in the preheated oven (or slow cooker) and bake for 30-35 minutes, or until a knife inserted into the center comes out clean.
- Take the pudding out of the oven/slow cooker and let it cool slightly before serving.
- Serve with a scoop of ice cream or freshly whipped cream on the side.
Here are some top tips for making the best bread pudding:
- Choose the correct type of bread – stale bread works best as it soaks up the custard better and has a firmer texture.
- Experiment with spices and fruits/nuts to add even more flavor and texture to your pudding.
- Ensure your oven or slow cooker is preheated before baking, and adjust the cooking time accordingly.
- Let the pudding cool slightly before serving.
How to eat bread pudding the right way?
The best way to eat bread pudding is to enjoy it warm, with a scoop of freshly-made ice cream or a dollop of freshly whipped cream on the side. Before serving, you can also top the bread pudding with a drizzle of melted butter and a sprinkle of cinnamon for an extra special touch! Combining the bread pudding’s warmth and the ice cream’s coolness creates a delicious contrast that will tantalize your taste buds.
How to store bread pudding?
If you can’t eat the entire bread pudding at one time, it can be covered and stored in the refrigerator for up to four days. Alternatively, you can cut individual portions and freeze them for up to three months. To thaw frozen bread pudding, leave it at room temperature until thoroughly defrosted. Then, warm it up in the oven or microwave before serving.