Bread Pudding

You'll never be stumped with what to do with your leftovers bread again. You can transform them to dessert without much work. This is one of our family’s favorite recipes and is perfect served with a big scoop of ice cream, warm vanilla sauce or just top it with a drizzle of condensed milk. But honestly, it’s delicious just by itself. I do have a recipe for a vanilla sauce but I don’t have a picture of it yet so I’ll be sure to add it to this post when I do.

You can make it ahead of time even a day before then refrigerate it. Just reheat slices in the microwave or if you want to reheat the whole dish in the oven, you could cover it with foil and put it in the oven at 175°C for 10-15 minutes or until it’s warm.

This pudding is cook in a bain marie or water bath, to help the pudding to cook slowly and evenly to avoid rubbery edges or a dry surface. Hope you enjoy the bread pudding!

Bread Pudding

Ingredients

9 slices bread – break into small pieces

2 cup fresh / full cream milk

½ cup sugar

1 tbsp unsalted butter - melted

Pinch salt

3 whole eggs – lightly beaten

½ tsp vanilla extract

¼ cup prune - chopped

Directions

Preheat oven to 180⁰C and grease an 8” non-stick square baking pan.

In a small sauce pan, heat milk over medium heat just until bubbles form around the edge and steam begins to rise from the milk.  

Add in the bread cubes. Stir well, then set aside for 5 mins to soak. Stir in the butter, salt and sugar to combine well. Allow to cool before stirring in the eggs, vanilla extract and chopped prune.

Pour the mixture into the prepared baking pan. Put the baking pan in a roasting pan and place it in the preheated oven. Carefully pour hot water into the roasting pan around the baking pan until about halfway up the sides of the baking pan. Avoid splashing water into the nicely filled pudding. If the water evaporates before the pudding is done cooking then add more hot water.

Bake uncovered for 45 to 1 hour until firm and golden. Remove from the oven and allow to cool slightly.