Bread pudding is a common dessert made with stale bread, soaked overnight in milk, eggs, sugar and vanilla. It is then drained and baked in the oven in a water bath, then covered in a bourbon whiskey, rum or caramel sauce and sprinkled with a dusting of sugar. It can also have dried fruit like raisins or fresh fruit like blueberries are added.
Bread Pudding History
Bread pudding made its appearance in the 13th century known as "poor man's pudding." These early bread pudding were made with water instead of cream or milk, making them inexpensive to create. The newer versions that are made with dairy products have richer, creamier, heartier tastes, although they are still relatively cheap to prepare. You may experiment with the varieties of dried fruits used, substituting cranberries, goji berries or other types of fruit for raisins or blueberries.
Serving Suggestions
- Serve topped with an assortment of fresh berries, such as blueberries, strawberries and raspberries
- Make bread pudding into individual servings by preparing in portion-sized ramekins
- Serve drizzled with a warm vanilla sauce
How to Make Homemade Bread Pudding
This Food Channel video demonstrates an old-fashioned recipe for bread pudding. It is prepared using a tin mold with a lid, that allows the pudding to steam. This is an excellent recipe to make during the Holidays, and may be served at Christmas parties, potlucks or other occasions.
References
Fast Facts
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Fact:
Popular in British and Southern U.S. cuisines
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Other names
Bodding, broodpudding, migas,
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Fact:
Bread soaked, squeezed dry, then baked
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Fact:
Often served with sweet sauce
