Bread Pudding Recipe

Bread: Day-old bread is best for this recipe as it absorbs the custard mixture well without becoming too mushy.

Milk: Provides the liquid base for the custard, adding richness and creaminess.

Eggs: Help to bind the ingredients together and give the pudding its custard-like texture.

Sugar: Adds sweetness to the dish, balancing the spices and enhancing the flavor.

Vanilla extract: Infuses the pudding with a warm, aromatic flavor.

Cinnamon: Adds a warm, spicy note that complements the sweetness of the pudding.

Nutmeg: Provides a subtle, earthy spice that enhances the overall flavor profile.

Raisins: Optional, but they add a chewy texture and bursts of sweetness throughout the pudding.

To ensure your bread pudding has a rich and creamy texture, soak the bread cubes in the egg mixture for at least 15 minutes before baking. This allows the bread to fully absorb the flavors and moisture, resulting in a more cohesive and delicious dessert.

• day-old bread - Substitute with brioche: Brioche adds a richer flavor and softer texture to the pudding.

• day-old bread - Substitute with croissants: Croissants provide a buttery and flaky texture that enhances the dessert.

• milk - Substitute with heavy cream: Heavy cream makes the pudding richer and creamier.

• milk - Substitute with coconut milk: Coconut milk adds a subtle coconut flavor and is a good option for those who are lactose intolerant.

• eggs - Substitute with flax eggs: Flax eggs are a vegan alternative that helps bind the ingredients together.

• eggs - Substitute with silken tofu: Silken tofu can be blended to create a smooth texture and acts as a binding agent.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor to the pudding.

• vanilla extract - Substitute with maple extract: Maple extract adds a warm, sweet flavor that pairs well with the spices.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like ginger and cloves, adding complexity.

• cinnamon - Substitute with cardamom: Cardamom offers a unique, aromatic flavor that can elevate the dish.

• nutmeg - Substitute with allspice: Allspice has a similar warm, spicy flavor that can replace nutmeg.

• nutmeg - Substitute with mace: Mace is the outer covering of nutmeg and has a similar but slightly milder flavor.

• raisins - Substitute with dried cranberries: Dried cranberries add a tartness that contrasts nicely with the sweetness of the pudding.

• raisins - Substitute with chocolate chips: Chocolate chips add a rich, sweet element that complements the other flavors.

• To keep your bread pudding fresh, allow it to cool completely before storing. This prevents condensation from making it soggy.
• Once cooled, cover the baking dish tightly with plastic wrap or transfer the pudding to an airtight container.
• Store the bread pudding in the refrigerator for up to 5 days. The cool temperature helps maintain its texture and flavor.
• For longer storage, consider freezing. Cut the bread pudding into individual portions for easy reheating.
• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. This double layer of protection prevents freezer burn.
• Label the container with the date to keep track of freshness. Bread pudding can be frozen for up to 3 months.
• When ready to enjoy, thaw the bread pudding in the refrigerator overnight. This gradual thawing helps retain its moisture.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed bread pudding in an oven-safe dish and cover with foil to prevent drying out.
• Heat for about 15-20 minutes, or until warmed through. For a crispier top, remove the foil during the last 5 minutes of reheating.
• Alternatively, you can microwave individual portions. Place a piece on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover bread pudding in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. For a crispy top, remove the foil for the last 5 minutes of reheating.

• Microwave Method: Place a portion of the bread pudding on a microwave-safe plate. Cover it with a microwave-safe cover or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as this can make the pudding rubbery.

• Stovetop Method: If you prefer a more hands-on approach, you can reheat bread pudding on the stovetop. Place a non-stick skillet over medium-low heat. Add a small amount of butter or cream to the pan. Place the pudding in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until warmed through.

• Steaming Method: For a gentle reheating method that preserves moisture, use a steamer. Place the bread pudding in a heatproof dish and set it in the steamer basket. Steam for about 10 minutes, or until heated through. This method is particularly good if you want to avoid drying out the pudding.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the bread pudding in the air fryer basket, ensuring it is in a single layer. Heat for about 5-7 minutes, checking halfway through. This method will give you a slightly crispy top while keeping the inside moist.

• Oven: Used to bake the bread pudding at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for whisking together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg.

• Whisk: Helps in thoroughly combining the wet ingredients to ensure a smooth mixture.

• Measuring cups: Necessary for accurately measuring the milk, sugar, and bread cubes.

• Measuring spoons: Used to measure smaller quantities like vanilla extract, cinnamon, and nutmeg.

• Baking dish: The container in which the bread pudding mixture is poured and baked.

• Spatula: Useful for stirring the bread cubes and raisins into the wet mixture, ensuring everything is well-coated.

• Grease brush: Helps in greasing the baking dish to prevent the pudding from sticking.

• Cooling rack: Allows the baked bread pudding to cool slightly before serving.

Use pre-cubed bread: Save time by buying pre-cubed bread from the store or using a food processor to quickly cube it.

Mix ingredients in advance: Prepare the egg mixture the night before and store it in the fridge. This way, you can just combine it with the bread and bake.

Soak bread overnight: Let the bread soak in the egg mixture overnight in the fridge. This ensures even absorption and saves time in the morning.

Use a blender: Blend the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg together for a smoother mixture.