Some people like to use whole slices of bread to make their pudding. They stack the bread in a pan, pour in the egg-and-milk mixture and bake everything together. Others cut the bread into cubes and mix them into the custard mixture. These days, I prefer to tear my bread into really small pieces and to allow them to soak in milk or cream for at least half an hour before adding the rest of the ingredients. That way, the bread pieces get really, really soaked and they don’t float to the surface during baking.
For some background, you might want to read the post about the different classifications of pudding.
Read it? Okay, this is a bread pudding recipe. I used day-old baguette which is a rather dry bread so I added melted butter. If you’re using butter-y bread like croissants, it might not be necessary to add butter at all. Your choice really. I’d add butter even if I were using croissants because I love the flavor and aroma of butter.
Note that I used silicone baking cups which are as non-stick as they come. If you’re not using silicone baking cups or other non-stick bakeware, I suggest that you grease the bottom and sides with softened butter before pouring in the pudding mixture.
- 1 c. of finely torn bread (day old bread which has dried out a bit is ideal)
- 1/4 c. of sweetened condensed milk
- 1/4 c. of heavy (whipping) cream
- 1/4 c. of raisins
- 1 egg
- 1/2 c. of chopped apple (I used Granny Smith)
- a generous pinch of salt
- 1/2 tsp. of ground cinnamon
- 1/4 tsp. of ground nutmeg
- 3 tbsps. of melted butter
- Place the torn bread in a bowl. Add the raisins. Pour in the sweetened condensed milk and cream. Mix. Leave to soak for at least half an hour. This should give the raisins enough time to swell too.
- When the break has been soaking for about 15 minutes, preheat the oven to 325F and prepare the rest of the ingredients.
- After 30 minutes of soaking, add the rest of the ingredients. Mix well.
- Spoon the pudding mixture into baking cups.
- Bake for 20 to 25 minutes at 325F or until the tops are nicely browned.
- Serve warm with toffee (get toffee recipe).
Preparation time: 15 minute(s), excluding the time for the bread and raisins to soak
Cooking time: 20 minute(s)
Number of servings (yield): 4