Bert's Bread Pudding

12 servings Prep: 15 m Cook: 40 m Total: 55 m Beginner
4.0/5 (1)
Bert's Bread Pudding
Bread pudding is very customizable with pineapple, raisins, pecans, cinnamon, and vanilla. This version uses day-old bread soaked in a rich custard with evaporated milk, eggs, and your choice of flavorings. The dish lends itself to its creator—make it your own!

Ingredients

12 servings
  • 1 loaf of bread 22 slices or small French Bread
  • 4 eggs (2 whole eggs and 2 egg yolks)
  • 1 cup granulated white sugar
  • 1/2 stick butter
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp vanilla extract (or your almond, lemon, rum, if you prefer)
  • 1 (8 oz) can pineapple crushed or chunks juice and all (or another filling if you prefer)
  • 1/2 cup raisins (optional)
  • 1 (12 oz) can evaporated milk
  • 1 cup chopped pecans or walnuts

Step-by-Step Instructions

  1. Use day old bread, in fact, the older the better. In a large bowl, break the bread in small chunks.
  2. In a separate bowl, combine the eggs, sugar, melted butter, nutmeg, cinnamon, vanilla, evaporated milk, pineapple and raisins.
  3. Pour the milk mixture over the bread. Add more liquid if your bread is not totally immersed in the custard mix. Let the liquid and bread sit for 15-20 minutes so the bread is thoroughly wet and soaked.
  4. Preheat oven to 350°F. Butter a 9x13 pan, and pour the mixture in.
  5. Chop the nuts (pecans, walnuts, etc.) and sprinkle on top of bread pudding mixture. Bake for about 40 minutes. Insert knife in the center to see if custard is set—it should come out mostly clean.
  6. You can eat as such or top with meringue (needs to be done when baking), orange glaze, or rum sauce.

Common Problems and Solutions

Q: Why is my bread pudding too watery?

A: Make sure the bread soaks for at least 15-20 minutes to absorb the custard fully, and don't add extra liquid beyond what's needed to cover the bread. The custard should be set when you insert a knife and it comes out mostly clean.

Q: Can I use fresh bread instead of day-old?

A: Day-old or stale bread works much better because it absorbs the custard without falling apart. If you only have fresh bread, you can dry it out in a 250°F oven for 10-15 minutes first.

Tips and Techniques

The older and drier your bread, the better it will absorb the custard mixture. Let the bread soak for at least 15-20 minutes before baking to ensure every piece is saturated. You can customize this recipe endlessly—try adding chocolate chips, coconut, or different extracts to make it your own.

Ingredient Substitutions

  • pineapple: peaches, apples, or berries
  • pecans or walnuts: almonds or hazelnuts
  • evaporated milk: whole milk or half-and-half
  • vanilla extract: almond, lemon, or rum extract

Equipment Needed

  • 9x13 inch baking pan
  • large mixing bowl
  • separate mixing bowl for custard

Historical Context

Bread pudding became a staple in Louisiana cooking as a way to use up stale French bread, which was baked fresh daily. The addition of pineapple and nuts reflects the creative, make-do spirit of Cajun and Creole cooks who transformed simple leftovers into celebrated desserts.