Perfect Bread Pudding

6 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
Be the first to rate!
Perfect Bread Pudding
Bread pudding with milk, eggs, brown sugar, and cinnamon was the answer to what to do with leftover bread, which probably came about soon after the invention of bread. Bread pudding is a ‘common’ dessert, definitely not the high end haute cuisine but you would never convince Cajuns or your guests that it isn’t.

Ingredients

6 servings
  • 2 1/4 cup milk
  • 2 slightly beaten eggs
  • 2 cups 1 inch cubed day old bread
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt

Step-by-Step Instructions

  1. Preheat oven to 350°F. Butter an 8 x 8 inch baking pan.
  2. Add the 1 inch cubed bread to the buttered pan.
  3. In a bowl, combine the milk, eggs, brown sugar, cinnamon, vanilla and salt and mix well.
  4. Pour the mixture over the bread, pressing down gently to ensure all bread is soaked.
  5. Bake at 350°F for 30 minutes until set and golden brown on top.
  6. Serve warm with your choice of sauce - try our bread pudding rum sauce, whiskey sauce, lemon sauce, or bourbon sauce.

Common Problems and Solutions

Q: Why is my bread pudding soggy?

A: Make sure you're using day-old bread (fresh bread absorbs too much liquid) and let it bake the full 30 minutes until the custard is set. The center should jiggle slightly but not be liquidy.

Q: Can I make this ahead?

A: Yes, you can assemble it a few hours ahead and refrigerate, then bake when ready. It may need an extra 5 minutes of baking time if going in cold.

Tips and Techniques

Use sturdy day-old French bread or a similar crusty bread for the best texture. The bread should be slightly stale so it absorbs the custard without falling apart. Press the bread down gently after pouring the custard to ensure even soaking.

Ingredient Substitutions

  • brown sugar: white granulated sugar
  • whole milk: half-and-half or heavy cream
  • day old bread: fresh bread dried in a 200°F oven for 10 minutes

Equipment Needed

  • 8 x 8 inch baking pan
  • mixing bowl
  • whisk

Historical Context

Bread pudding has been made in Louisiana kitchens for generations as a way to use up leftover French bread, which goes stale quickly in the humid climate. It became a staple dessert in both Cajun and Creole homes.