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Quick and easy bread pudding recipe

Quick and easy bread pudding recipe


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  • Dessert
  • Puddings
  • Bread and butter pudding

I have followed a number of different recipes for bread pudding over the years but they often call for something I don't have in the cupboard, or the process seems more long-winded than it need be. That's why I decided to simplify things, for a good and quick bread pudding without eggs.


Norfolk, England, UK

47 people made this

IngredientsServes: 4

  • 1 small loaf of any dry bread, French sticks etc.
  • 50g caster sugar
  • 100ml milk
  • 50g butter or margarine
  • 1 teaspoon ground ginger,
  • 1 teaspoon nutmeg
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 handful raisins or sultanas
  • soft brown sugar for sprinkling

MethodCook:45min ›Extra time:1hr soaking › Ready in:1hr45min

  1. Slice bread and place in a large bowl. Add water to soak and let sit until soft, about 1 hour.
  2. Preheat oven to 200 C / Gas 6.
  3. Drain water from bread. Mix in sugar.
  4. In a saucepan heat milk, butter, mixed spices and sultanas. Pour over bread and stir well. Tip bread pudding mix into ovenproof dish.
  5. Sprinkle top with sugar, and place a few dollops of butter on the top.
  6. Cover with foil and place in oven for 45 to 55 minutes. Take off foil 10 minutes before the end. Allow to cool before serving.

Tip

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5 Minute Bread Pudding for One

When you don't know what to do with those pesky end heels of your bread loaf - turn them into fluffy, custardy gold with this super quick and simple dessert!


Microwave Bread Pudding

Looking for something warm, sweet, and satisfying to end your meal? "Instant" bread pudding goes from inspiration to "Ahhh. " in just 5 minutes.

Ingredients

  • 1 cup (50g) cubed bread, fresh, or just slightly stale about 1 1/2 to 2 slices bread
  • 1 large egg
  • 1/3 cup (74g) milk
  • 1/4 teaspoon vanilla extract, optional
  • 2 to 3 tablespoons (25g to 35g) sugar
  • 1 to 2 tablespoons chocolate chips, butterscotch chips, dried fruit, cinnamon, or the garnish of your choice

Instructions

Put the bread in a fairly shallow, single-serving, microwave-safe bowl.

Whisk together the egg, milk, vanilla, and sugar. Pour over the bread in the bowl, stirring gently to combine.

Stir in chips or dried fruit. And/or sprinkle with cinnamon, cinnamon-sugar, or nutmeg.

Microwave for 1 minute, uncovered. Check and see if it's still liquid. If it is, microwave in 30-second bursts, till pudding is cooked all the way to the center the very center can still look a bit uncooked, but it shouldn't be liquid.

Remove from the microwave. If desired, drizzle with maple syrup or melted caramel or fudge sauce or. Serve warm whipped cream or ice cream are always welcome.

Tips from our Bakers

Why the range in volume for the chips? Use more for an assertive hit of chocolate in every bite use fewer if you want other flavors, rather than chocolate, to take center stage.


Bread Pudding

Preheat oven to 350 degrees. Cube bread. In a large bowl, mix the eggs, milks, sugar, butter, cinnamon, vanilla, salt and raisins. Add cubed bread. Pour into a 4-quart casserole dish. Bake for 60 minutes.

In a small saucepan, add the sauce ingredients. Bring to a boil and stir to dissolve sugar. Pour over pudding.

Find Wende Rickett elsewhere on the web.

3 Comments

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Laura Faye on 5.27.2014

Oops, I meant to say can you use toasted bread pieces, not crumbs

Laura Faye on 5.27.2014

Can you use toasted bread crumbs for this?

Snsmom99 on 1.30.2011

can’t wait to try this! I LOVE bread pudding!

6 Reviews

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Averywalser on 1.29.2012

This was so good! After spending a week on a cruise where I could order bread pudding at 4 in the morning, there was no way I was going to survive till next cruise without it and this tasted just as good, if not better. I used sweet Hawaiian rolls and they were perfect! I’m usually not one for sauce, but even that was good too. I did substitute the alcohol for vanilla though. It’s the perfect basic bread pudding recipe and would easily go well with peaches or strawberries too.

Daisyray on 8.15.2011

The bread pudding part was really good!! But the sauce on top was a little much in more ways than one. Will try cutting it in half or change it all together =) Great recipe though!!

Skytrotter on 12.3.2010

Perfect bread pudding recipe.

Wonderful! So good I have made it twice in the same week.
Looking forward to making it again, soon =)
I used potato bread, amazing!

Sparky on 10.6.2010

I rated this 5 stars, but I also made a couple of small adjustments to the recipe. First of all, I cut the sugar in the pudding portion to 2 cups. Then I cut the sugar in the sauce to 3/4 cup + 2 tbsp. The dessert was still quite sweet. I didn’t want to use the whiskey or rum in the sauce, so I simply added 1 1/2 tsp of vanilla to the sauce after I removed it from heat. It was delicious. I will definitely be making this again!

Prairiebakegirl on 9.25.2010

Oh my goodness. I think my eyes rolled back in my head when I took a bite! This is SOOOOO good.


Recipe Summary

  • 1 loaf (1 lb.) firm, crusty French bread (4 to 4 1/2 in. wide)
  • 3 large eggs
  • 2 cups half-and-half
  • ½ cup sugar
  • 1 ½ teaspoons vanilla
  • ¼ teaspoon ground nutmeg

Trim crusts off bread. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan. If bread is too wide, trim it.

In a bowl, whisk eggs, half-and-half, sugar, vanilla, and nutmeg until well blended. Slowly pour liquid over bread. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes occasionally tip pan and spoon liquid over the top.

Bake in a 350° oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.

If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes. Serve warm or cool.


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Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers . You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table , pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.


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Bread Pudding

For years and years I hated bread pudding. I tried it every now and again, wondering what I was missing, because everyone else seemed to be obsessed. It wasn’t until I was in my early twenties that I finally had a bread pudding that converted me to a fan. At the restaurant I was working at, we threw a special brunch for Easter and that day, a raspberry croissant bread pudding was served. After hearing about it ALL day and with a bit of convincing from co-workers, I reluctantly tried the bread pudding.

It was insanely good! And I’m pretty sure at the time I claimed it was the best thing I’d ever eaten! For years I’ve tried to replicate that bread pudding and I’ve come close, but never got it exactly right until now. I’m so excited for you to try this bread pudding recipe!

First off, we’ll talk process, then ingredients, and finish with some tips for this bread pudding recipe.


How do you make bread pudding in the oven?

If you don&rsquot have an air fryer, you can also cook the pudding in the oven, it will just take a little while longer. Make the recipe as per the instructions and then bake in a preheated oven at 375F for about 50 minutes. Cover the top with foil after about 30 minutes so that it doesn&rsquot brown too quickly.


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