Wednesday, August 3, 2011

Bread Pudding

Bread Pudding

This wonderfully comforting bread pudding is a great way to use up any bits of leftover bread that you might have lying around the house. And trust me, you can use any kind of bread for this recipe. Heck, I've even made this dish using leftover hot dog buns!

This pudding is sweet, but not too sweet, and it has a bit of a warm spice note thanks to the addition of cinnamon. I love how this pudding is soft and creamy in the center, and yet it still has nice crispy, chewy parts along the top and edges. And the juicy bits of dried fruit and the crunchy little sprinkling of nuts? They make this bread pudding even better!

This recipe is adapted from Aarti Sequeira's huggy buggy bread pudding:

Bread Pudding

1 egg
1/2 c brown sugar
1 1/2 c milk
1 tsp cinnamon
1/8 tsp salt
3 1/2 c cubed bread
1/2 c dried fruit (raisins, dried cranberries, etc.)
2 tbsp butter (melted)
1/2 c coarsely chopped nuts (pecans, almonds, etc.)

1. Preheat your oven to 350°.

2. In a large bowl, whisk together the egg and brown sugar until they are smooth. Add the milk, cinnamon, and salt, and whisk until everything is well combine. Add the cubed bread and dried fruit to the bowl and stir until the bread is coated in the milk mixture.

3. Let the bowl with the bread mixture rest on the counter for 15 minutes. This will allow the bread to soak up some of the liquid.

4. Brush the melted butter evenly along the bottom and sides of a 9" round cake pan. Pour the bread mixture into the cake pan and spread it around so that it is in an even layer. Sprinkle the chopped nuts on top of the bread mixture.

5. Bake the bread pudding for 35-40 minutes, or until the pudding is puffy and golden brown and begins to pull away from the sides of the cake pan. Eat the bread pudding while it is still warm.
Notes:
  • This recipe makes just enough to serve three people.
  • Even though this pudding is really good as is, it is even better if you drizzle it with a bit of honey or maple syrup right before serving.
  • If you have any leftover bread pudding, store it in an air tight container in the fridge. You can heat up the leftovers in the microwave the next day. I find that 1 to 2 minutes does the trick.

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