Bread Pudding

Bread Pudding

Bread Pudding is thought of as an old fashioned dessert that had its humble beginnings in 13th century England. It was first known as a "poor man's pudding" as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added.

Fast forward to today and you will find that we still make our bread puddings with bread but the breads we use are often made especially for this pudding and the types are wide ranging; brioche, challah, croissant, panettone, French, Italian and sometimes even raisin bread or scones. And unlike bread puddings of the past, we now moisten the bread in a rich mixture (really a custard) of cream, eggs, sugar, butter, vanilla extract, and spices. It is no longer a poor man's pudding. It is now a rich, creamy, decadent dessert that has made its way onto the dessert menus of many fine restaurants.

Bread Custard Pudding Recipe

1-½ cups stale bread cut into squares

2 cups milk

1 large egg

¼ cup sugar

1/3 cup seedless raisins

Vanilla flavor

Instructions

1. Spread the bread scantily with butter, cut into small diced pieces, and put into a baking pan.

2. Beat the egg and the sugar together slightly.

3. Add a little vanilla and the milk to the egg mixture.

4. Mix well and pour over the bread. Let stand for half an hour.

5. Sprinkle the raisins over the top and work them into the mixture.

6. Bake at 350 degrees until set and a light brown, about 45 minutes.