Nit's Bread Pudding

12 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Beginner
5.0/5 (2)
Nit's Bread Pudding
As bread got older or was not quite fresh, rather than throw it away, the classic dish of bread pudding was created with milk, eggs, cinnamon, and pineapple or peaches. Several versions have evolved but French bread or homemade bread is the more popular bread choice for the pudding.

Ingredients

12 servings
  • 1 loaf French Bread day-old or slightly stale
  • 2 cups milk
  • 3 beaten eggs
  • 1 cup sugar
  • 1 tbsp cinnamon
  • 1 tsp vanilla
  • 1 cup chopped canned pineapple or crushed pineapple (15 oz can)
  • 1/2 cup butter melted
  • 1/4 tsp salt
  • 1/2 cup chopped pecans or walnuts optional
  • 1 cup raisins
  • 1 cup coconut optional

Step-by-Step Instructions

  1. Break the bread into small pieces and place in a large glass bowl. Pour the milk over the bread and let it soak 15 to 20 minutes. After soaking, mash the bread to remove any lumps.
  2. Combine in a medium bowl the eggs, sugar, vanilla, cinnamon, raisins, pineapple, butter, salt, nuts and coconut (if using) and mix together with the soaked bread mixture.
  3. Pour into a buttered 8 or 9 inch square pan and bake for 45 minutes at 350 degrees until set in the middle and lightly browned on top.
  4. Delicious hot or cold and can be served with a topping of sweetened whipped cream, rum or bourbon sauce or Grand Marnier.

Common Problems and Solutions

Q: Why is my bread pudding too dry?

A: Make sure to soak the bread for the full 15-20 minutes and mash it well to remove lumps. The bread should be fully saturated with the milk before adding the other ingredients.

Q: How do I know when the bread pudding is done?

A: The pudding should be set in the middle (not jiggly) and lightly browned on top after about 45 minutes. A knife inserted in the center should come out mostly clean.

Tips and Techniques

If using fresh bread instead of day-old, toast it lightly first to help it absorb the custard mixture better. For extra richness, use half-and-half instead of regular milk.

Ingredient Substitutions

  • French bread: day-old white bread or brioche
  • canned pineapple: fresh pineapple or peaches, canned peaches, or frozen peaches
  • pecans: walnuts or omit

Equipment Needed

  • large glass bowl
  • medium mixing bowl
  • 8 or 9 inch square baking pan

Historical Context

Bread pudding became a staple in Louisiana homes as a way to use stale French bread from the local bakeries. The addition of tropical fruits like pineapple reflects Louisiana’s warm climate and trade history.