How To Make Bread Pudding

You really need to know how to make bread pudding! My sister, Carol, shared this recipe with me. It’s moist, fluffy, crunchy, and rich, all in one bite. She and her husband were at a restaurant and the chef actually shared his recipe.

This chef mentioned you can use almost every bread, but the real secret to this recipe is the use of two croissants along with the other bread(s) used. Not three but two. We all have a few pieces of bread left over every week, right?

I store them in a bag in my freezer until I have the amount I need for the recipe. Do you like to put caramel or lemon sauce on your bread pudding, or do you prefer your’s plain?

One thing about this recipe that makes it special is that you use up your scraps or heels from bread to make a masterpiece. Serve it for breakfast or as a dessert.

Place a dollop of ice cream or whipped cream on top and it looks and tastes fabulous! Not very many people know how to make bread pudding. I want to make this recipe and take it to our next family reunion.

I love making unusual recipes that people might not make themselves. Do you like trying new dishes made by friends and family as much as I do?

You can add just about every freeze-dried fruit, after reconstituting them, to this bread pudding recipe as well. Next time I will try pineapple, pears, mango, or some other delicious fruit. Just think of all the possibilities. Even people with gluten issues can make this bread pudding recipe using their choice of gluten-free bread.

What Bread Can I Use?

• Croissants, of course
• Wheat bread
• French bread
• White bread
• Leftover dinner rolls
• Artisan bread
• Raisin bread
• Sourdough
• Gluten-free bread
• Hamburger or hot dog buns
• Challah bread

What Bread Would Not Work?

Some of these pieces of bread may work, but they may not taste that great in bread pudding.

• Rye bread
• Pumpernickel bread
• Cornbread
• Banana bread
• Bagels (they are too tough)
• Pita bread
• Biscuits
• Brown bread
• Foccacia (too much cheese)
• Ciabatta (not sure how the flavor would be)

When Did Bread Pudding Originate?

I did a little research to see when the term “bread pudding” originated. Food historians report it started in the 11th and 12th centuries. It was all about being frugal because the cooks in this time period didn’t want to be wasteful, so they turned old and stale bread into this popular dish for the poor.

In the 13th century, England called it comfort food and served it to the poor. I grew up thinking it was a fancy dessert. Well, it really was a poor man’s dessert. It’s interesting because it’s showing up in some pretty high-scale restaurants, and it’s not cheap, just giving you the heads up.

Bread Pudding

Here are the ingredients you will need to make this recipe. Bread pudding is basically layers of stale bread combined with cream and eggs. Talk about a decadent dessert! Can I say it has to be comfort food as well, right?

Ingredients:

• eggs
• sugar
• cream or half and half
• vanilla
• cinnamon
• old bread and two croissants
• apple
• blueberries
• chocolate chips (optional)

Print

Easy Bread Pudding by FSM

Prep Time

15 mins

Cook Time

55 mins

Total Time

1 hr 10 mins

 

Servings: 8 people

Ingredients

• 7 eggs
• 1/2 cup of sugar
• 2 cups cream or half and half
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 8 cups stale/dry bread, cubed (use a variety of bread-like wheat, rye, Challis, raisin, etc., but always use two croissants)
• 2 chopped apples with peelings
• 1/2 cup blueberries, fresh or frozen
• 1/2 cup large dark chocolate chips (optional)

Read More of My Articles  No-Fail Soft Dinner Rolls

Instructions

1. Preheat oven to 325 degrees. Mix together the eggs and sugar. Add the cream, vanilla, and cinnamon. Combine the remaining ingredients in a large bowl and mix together. Don’t let it get soggy.

2. Baking instructions: If using a 9 x 13-inch pan, bake at 325 degrees for 45 minutes; turn heat up to 450 degrees for 7 minutes to make the top crust crispy.
3. If using large muffin tins, bake at 325 degrees for 20 minutes; turn heat up to 450 degrees for 5-7 minutes to make the top crust crispy.
4. Serve with ice cream or whipped cream. Drizzle with caramel or lemon sauce, if desired.

Final Word

I have a feeling of urgency to help people learn to cook from scratch. This is a very easy recipe and it uses leftover bread, along with other ingredients you usually have in your pantry. If we can teach people to make bread pudding just think how excited they will be when they take this recipe to a family reunion or a church party. There is something very gratifying when we can take a bowl and mix up a recipe from scratch. Let’s teach the world to cook at home instead of the drive-through. Thanks for being prepared for the unexpected, my friends. Hard times are coming. May God bless this world, Linda

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