Bread Pudding
Bread pudding is an old, almost forgotten way to make stale bread tasty. I turned a three day old Baguette into a delicious dessert
Bread is one of the oldest foods in the world. Bread was originally a staple food, but today Germans tend to eat bread as complementary food or as a snack on the go.
Old stale bread is hard and no longer tastes as good. In our affluent society, baked goods are among the most frequently thrown away foods. According to my research, more than a third of the production ends up in the garbage. It makes ecological sense to use surplus bread for new dishes instead of throwing it away.
For this blog post I baked an old handed down recipe for bread pudding. I added some Walnuts, raisins or dried cranberries can be added also.
Recipe Tips
You can use Baguette, bread rolls, white bread, toast, raisin rolls or sweet yeast bread – anything goes. The bread may be stale, but you still should be able to cut it.
The bread pudding is cooked in a mold or casserole dish which is immersed in hot water. Check several times during the cooking process whether there is still enough water in the saucepan. Pour in some hot water if necessary. The casserole dish or mold should always be two-thirds immersed in hot water.
Sprinkle finished warm bread pudding with cinnamon and sugar.
Can be served with vanilla ice cream, vanilla sauce or apple sauce
Bread Pudding
Ingredients
- 1 stale Baguette (still soft enough to cut)
- 2 tbsp butter to wipe out the casserole
- 500 ml milk
- 1 tbsp vanilla extract
- Optional: 3/4 cup raisins, dried cranberries, roasted walnuts or almonds.
- 3 large eggs
- ½ cup sugar
- 1 tbsp cinnamon
You can use Baguette, bread rolls, white bread, toast, raisin rolls or sweet yeast bread – anything goes. The bread may be stale, but you still should be able to cut it.
Optional: Add raisins, dried cranberries, roasted walnuts or almonds.
Can be served warm with vanilla ice cream or apple sauce
Instructions
- First grease a casserole dish with butter and preheat the oven to 350 F.
- Cut the baguette or toast into small cubes and layer them in the dish.
- Now beat the eggs with the sugar a bowl until creamy and stir in the milk and vanilla extract.
- Then pour the egg mixture over the bread cubes.
- Fill the casserole dish up to a maximum of 1.5” below the rim, as the pudding will still rise a little.
- After layering and pouring in the egg and vanilla milk, press the ingredients firmly with a spoon.
- Let stand until some custard is absorbed
- Cover the casserole dish tightly with aluminum foil.
- Add hot water to a large roasting pan and place the casserole dish in it.
- The casserole dish must be two thirds immersed in hot water.
- Bake the bread pudding on the middle rack in the preheated oven for about 60 minutes at 350 F.
- At end of baking remove the casserole dish from the pot and take off the foil.
- Place bread pudding back in the oven and bake an additional couple minutes until top is golden brown.
- Remove, let cool slightly, dust with cinnamon and confectioner sugar, serve.
Notes
The bread pudding is cooked in a covered mold or casserole dish which is immersed in hot water. Check several times during the cooking process whether there is still enough water in the saucepan. Pour in some hot water if necessary. The casserole dish or mold should always be two-thirds immersed in hot water.
The walnuts are a nice touch.