Bread Pudding Recipe

How to Transform Stale Bread into a Delicious Dessert and Avoid Food Waste

Do you have leftover bread from yesterday and don't know what to do with it? Don't throw it away, because you're about to turn it into an extraordinary dessert that will make you look like an expert baker. Bread pudding is the perfect way to give new life to that stale bread.

Bread Selection and Preparation

If the bread is too fresh, you can leave it uncovered overnight or lightly toast it in the oven at low temperature to dry it out.
Check that the stale bread has no signs of mold and is completely dry. Ideally, use 1-2 day old bread, as it will absorb liquids better.
Remove the crust if it's too hard or burnt, but keep as much as possible since it adds texture and flavor to the pudding.
Cut the bread into uniform 2.5 cm (1 inch) cubes. Pieces that are too small will break down easily, while larger ones won't absorb the mixture well.
If using bread with a thick crust like French bread, consider cutting slightly smaller cubes for even soaking.
For best results, leave the bread cubes exposed to air for 30 minutes after cutting to ensure they are well dried.

With these simple steps, you have the perfect foundation to create a dessert that will impress all your guests. Remember that even the simplest bread can be transformed into something extraordinary with the right techniques.

Techniques for Soaking Bread in the Egg and Milk Mixture

Proper bread soaking is essential for achieving the perfect pudding texture. Here are the most effective techniques:

Initial Preparation

Heat the milk with sugar until completely dissolved, this will help the bread soften faster and more evenly.
Cut the bread into uniform 2.5 cm cubes to ensure even absorption of the mixture.

Soaking Process

Pour the warm milk over the bread pieces and let rest for at least 15 minutes to hydrate properly.
Gently mash the bread with a fork or masher while soaking to help it better absorb the liquids.
If you notice the bread needs more liquid to be well soaked, gradually add more milk.

Incorporating Eggs

Beat the eggs separately along with vanilla extract and any other flavorings you wish to add.
Incorporate the egg mixture into the soaked bread using folding motions to maintain proper texture.
For a more uniform texture, you can use a hand mixer, moving not only side to side but also up and down.

How to Achieve the Perfect Texture: Neither Too Dry Nor Too Wet

The ideal bread pudding texture should be creamy and uniform, without being too dry or too wet. Here are the key points to achieve it:

Liquid Proportion

The milk should completely cover the bread when soaking it.
Let the bread rest with the milk for at least 10-15 minutes to properly absorb the liquids.
If you notice the mixture is too dry, you can gradually add more milk.

Preparation Technique

Gently mash the soaked bread with a fork to help it better absorb the liquids.
Blend the mixture until achieving a uniform texture, moving the mixer not only side to side but also up and down.
The final mixture should have an easily pourable consistency.

Proper Baking

Bake the pudding covered with aluminum foil for the first 30 minutes to maintain moisture.
Remove the aluminum foil in the last 15 minutes to achieve a golden crust.
Use the water bath method for even cooking and to prevent drying out.

Cooking Point

The pudding will be ready when there are no liquid parts visible when moved.
The surface should be golden brown and the interior should maintain a smooth and creamy texture.

Key Ingredients

To prepare a perfect bread pudding, you'll need these basic ingredients that complement each other to create a creamy texture and balanced flavor.

Bread : 450g day-old bread - Provides structure and absorbs the mixture's flavors.
Whole milk : 4 cups (1 liter) - Adds creaminess and helps soften the bread.
Eggs : 4-5 large eggs - Provide structure and act as a binding agent.
Sugar : 1 cup (200g) - Sweetens and helps caramelize the surface.
Butter : 4 tablespoons (60g) - Adds richness and improves final texture.
Vanilla : 2 teaspoons - Enhances flavors and adds aroma.
Cinnamon : 1 teaspoon - Adds warmth and depth of flavor.
Nutmeg : 1/4 teaspoon - Complements flavors and adds complexity.
Salt : 1/4 teaspoon - Enhances all flavors and balances sweetness.
Raisins : 1/2 cup (optional) - Add texture and natural sweetness.

How to Make Bread Pudding

This traditional dessert requires attention to detail and patience to achieve the perfect texture. Follow these steps carefully to create an exceptional bread pudding.

Step 1: Initial Preparation

Preheat the oven to 180°C (350°F) for at least 15 minutes to ensure an even temperature. Grease a 23x33 cm baking dish with part of the butter (60g), making sure to cover the edges well.
Cut the 450g of day-old bread into uniform 2.5 cm cubes and let them air dry for 30 minutes, turning them occasionally for even drying.

Step 2: Liquid Mixture Preparation

Heat the liter of milk with half the sugar (100g) over medium-low heat for 5-7 minutes until warm (65°C), without letting it boil. Stir occasionally to completely dissolve the sugar.
Beat the 4-5 eggs with the remaining sugar (100g) for 3-4 minutes at medium speed until the mixture is pale and foamy.

Step 3: Soaking Process

Pour the warm milk over the bread and let rest for 15 minutes, gently pressing every 5 minutes with a spatula to ensure uniform absorption.
Add vanilla (2 tsp), cinnamon (1 tsp), nutmeg (1/4 tsp), and salt (1/4 tsp) to the mixture, stirring gently for 1-2 minutes to distribute the spices.

Step 4: Ingredient Integration

Incorporate the egg mixture into the soaked bread, mixing gently with folding motions for 2-3 minutes until achieving a homogeneous mixture.
Add the raisins (1/2 cup) if using them, distributing them evenly with gentle movements for 1 minute to prevent them from sinking to the bottom.

Step 5: Baking

Pour the mixture into the prepared baking dish and cover with aluminum foil, making sure to seal the edges well to retain moisture.
Bake at 180°C for 30 minutes on the middle rack of the oven, then remove the foil and bake for 15 more minutes until the surface is golden and slightly crispy.

Step 6: Final Stage

Check doneness by inserting a knife in the center; it should come out clean and the internal temperature should reach 70°C (160°F).
Let rest outside the oven for 10-15 minutes before serving to allow it to set and make it easier to cut.

This bread pudding will be creamy inside and golden outside, with the perfect texture that characterizes this classic dessert. Remember that patience in each step is key to achieving exceptional results.

Tips for Achieving a Perfect Golden Crust

The golden crust is one of the most important elements of bread pudding, as it provides a delicious contrast with the soft interior. Here are the secrets to achieve it:

Pan Preparation

Generously grease the pan with real butter, covering the edges and bottom well to achieve uniform browning.
Use a glass or ceramic baking dish for even heat distribution.

Baking Technique

Initially bake covered with aluminum foil for 45 minutes to maintain moisture.
Remove the aluminum foil during the last 10-20 minutes to allow the surface to brown.
If the top is browning too quickly, loosely cover again with aluminum foil.

Temperature Control

Keep the oven preheated to 180°C (350°F) to achieve uniform browning.
Place the pan on the middle rack of the oven to ensure even cooking.

Final Touch

Sprinkle turbinado sugar on the surface before baking for additional crunch.
The crust is ready when it has a uniform golden color and feels firm to the touch.

Dried Fruits and Nuts as Toppings

Decorating with nuts and dried fruits can completely transform the presentation of your bread pudding. Here are the best options:

Nuts for Decorating

Toasted sliced almonds scattered on the surface to add a golden and crunchy touch.
Coarsely chopped pistachios to add green color and texture.
Pecan halves for an elegant presentation.
Toasted and chopped hazelnuts for intense flavor.

Dried Fruits

Dried cranberries to add touches of deep red color.
Candied cherries cut in half for a festive look.
Thin strips of candied orange peel for aroma and color.
Thinly sliced dried figs for a sophisticated presentation.

Decoration Techniques

Sprinkle the nuts just before baking to lightly toast them.
Arrange dried fruits in a circular pattern for an elegant presentation.
Combine different textures and colors to create visual contrast.
Brush the nuts with warm honey to add shine and help them stick better.

How to Serve Bread Pudding

Bread pudding is a versatile dessert that can be served in different ways to enhance its flavor and presentation:

Serving Temperature

Can be served hot, fresh from the oven after resting for 10 minutes to maintain its structure.
It's also delicious cold, straight from the refrigerator, especially on hot days.
At room temperature, especially when served as an after-dinner dessert, allowing better appreciation of its flavors.

Ideal Accompaniments

With a cup of coffee for after-dinner, creating a perfect flavor contrast.
Accompanied by hot tea, ideal for highlighting the pudding's spices.
With a small glass of sweet liqueur to enhance the flavors and create a more sophisticated experience.
With whipped cream or a drizzle of milk for breakfast, adding extra creaminess.

Presentation

Cut into uniform portions once completely cold to maintain the perfect shape.
Serve on individual dessert plates, paying attention to presentation and details.
Decorate with powdered sugar sprinkled on top for an elegant and sweet touch.
Add caramel sauce before serving, creating a visual and flavor contrast.

Frequently Asked Questions (FAQs)

Q: Can I use fresh bread instead of stale bread?

A: While traditionally day-old bread is used, you can use fresh bread. In this case, cut it into cubes and lightly toast it in the oven at 180°C (350°F) for 3-5 minutes until it dries slightly, without browning.

Q: Can bread pudding be frozen?

A: Yes, it can be frozen perfectly. Cover it well with plastic wrap and it can last several months in the freezer. To consume, thaw it in the refrigerator overnight and reheat it in the oven at 160°C (320°F) covered with aluminum foil.

Q: What types of bread are best for this recipe?

A: The most recommended breads are brioche, challah, or French bread, as they maintain their structure better and absorb the custard mixture well. Brioche and challah add a sweeter and buttery flavor.

Q: Why is it baked in a water bath?

A: The water bath helps the pudding cook evenly and prevents it from drying out. This method allows for constant temperature and helps maintain the necessary moisture to achieve a creamy texture.