Easy Homemade Bread Pudding Recipe: Classic & Delicious

Learn how to make a delicious homemade Bread Pudding, a classic and economical dessert that creatively and deliciously uses up stale bread.

Summary

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

For the Pudding:

• 6 stale French rolls
• 500 ml milk
• 4 eggs
• 1 cup (200g) sugar
• 1 teaspoon vanilla extract

For the Caramel Sauce:

• 1 cup (200g) sugar
• ½ cup water

Instructions

1. Prepare the caramel sauce: In a saucepan, place the sugar and heat over low heat. Let it melt slowly, without stirring, until it becomes a golden caramel. Carefully add the water (the sauce will bubble) and stir until the sugar lumps dissolve. Pour the sauce into a pudding mold (20cm diameter) and set aside.
2. Prepare the pudding: In a large bowl, chop or tear the bread into small pieces. Add the milk and let it soften for about 15 minutes.
3. In a blender, combine the softened bread with milk, eggs, sugar, and vanilla extract. Blend until you achieve a smooth mixture.
4. Pour the mixture into the caramelized mold.
5. Cover the mold with aluminum foil and bake in a preheated oven at 180°C (350°F), in a water bath, for approximately 1 hour and 20 minutes, or until firm.
6. Remove from the oven, let it cool completely, and refrigerate for at least 2 hours before unmolding.
7. Carefully unmold the Bread Pudding and serve chilled.

Tips and Variations

• Add lemon or orange zest to the batter for a citrusy touch.
• Include dried fruits, such as raisins or chopped nuts, for extra texture.
• Substitute part of the milk with coconut milk for a more exotic flavor.
• For an even tastier Bread Pudding, use whole wheat bread or brioche.
• Try adding a pinch of ground cinnamon to the batter.

CHEF’s Tips

To ensure your Bread Pudding turns out perfectly, the choice of ingredients is crucial. Opt for good quality stale French rolls, as they will absorb the milk better, resulting in a softer and more flavorful texture. Don’t forget to let the bread soak in the milk long enough to become very soft, but not excessively soggy.

The water bath is essential for even cooking and to prevent the pudding from drying out. Make sure the water in the water bath reaches about halfway up the side of the pudding mold. Also, oven times can vary depending on your oven, so keep an eye on it and do the toothpick test: if it comes out clean, it’s ready.

A trick to further enhance the flavor is to add a little melted butter to the batter before baking. This adds extra richness and an irresistible aroma. And, of course, don’t forget to be patient and unmold the pudding only when it’s completely cold, to avoid it breaking. Serve this delicious Bread Pudding and receive many compliments!