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75 Comments
Kris S.
February 7, 2020
There's nothing that says bread pudding has to be sweet! Tonight's is croissants, ground pork, onions, and wild mushrooms. Home grown eggs, regular milk and butter milk with herbs and a touch of nutmug.
Theresa C.
March 2, 2018
This is not Bread Pudding - this recipe is for Bread & Butter pudding!! True Bread pudding is full of dried mixed fruit & has the consistency of an over-moist Christmas Cake..... made with overnight soaked stale bread, luxury mixed fruit, lots of mixed spice or Nutmeg & Cinamon & brown sugar !
Debbie M.
May 14, 2019
According to The Food Lovers Companion by Herbst, a bread pudding is a simple dessert made with cubes or slices of bread saturated with a mixture of eggs, milk, spices, sugar and vanilla and may or may not contain fruit. Bread and Butter pudding is typically made by buttering the bread before adding the liquid.
Either may be served hot or cold with or without sauces or cream.
Summer pudding is a classic English dessert made of sweetened fruit, often red currants which are cooked before being placed in a bread lined casserole then topped with more bread, weighted with a plate and refrigerated over night. It is served cold with whipped cream.
Either may be served hot or cold with or without sauces or cream.
Summer pudding is a classic English dessert made of sweetened fruit, often red currants which are cooked before being placed in a bread lined casserole then topped with more bread, weighted with a plate and refrigerated over night. It is served cold with whipped cream.
Linn U.
April 17, 2017
I couldn't decide between a blueberry lemon bread pudding or a mixed berry & white chocolate recipe, so I combined them (heavy on the lemon zest & light on the white chocolate.) I followed your ratio for the dairy products. The pudding looked like it was made of dinosaur hide-purplish/grayish/blueish with strange white spots. But...it tasted fantastic-puffy & gooey & rich-and every single person at our Easter dinner loved it. Thx for the basics of bread pudding outline; it was unbelievably helpful. (I broke the rule & forgot the salt-bad idea- but the lemon zest counteracted the sweetness.) Yum.
Mary-Ann
April 16, 2017
Love it! I like to do banana Nutella bread puddings. I first cook the bananas in butter and brown sugar of course.
DBSNEAKERS
January 22, 2017
I want a pan like the one in the pic! Is it cast iron? Where can I find such a thing?!?!?
Rebecca
January 22, 2017
Looks like a standard copper gratin pan. Expect to pay $150-$300. Available many places -- Amazon, Williams-Sonoma etc. Le Creuset also makes lovely gratin pans. Ebay might be a good source for used pans.
dyanne
March 21, 2017
I recently fell in love with a photo of a pan like this: old, copper, with cheese that had oozed out of the dish and become incredibly photogenic on the sides. I did a little research and found two good alternatives. Both are, like Rebecca said, standard-size gratin pans. I ended up buying two pans: a lovely, simple stainless Le Creuset gratin pan for about $100 (that's a good price) and a STUNNING 14" copper Mauviel "oval" dish on Amazon for about $300. ("Oval" is different from gratin, probably because the sides of the gratin dish are shorter. Mine is perfect for my favorite corn pudding, and Ina's Vegetable Tian is gorgeous in it.) Keep in mind that the pan I'm linking to is not nearly as large as one would hope it would be, for $300. If I didn't pale every time I saw the price, I would get an even larger one. https://smile.amazon.com/gp/product/B0002L5FTS/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Ina's Vegetable Tian: https://www.bigoven.com/recipe/vegetable-tian-ina-garten/163548
Ina's Vegetable Tian: https://www.bigoven.com/recipe/vegetable-tian-ina-garten/163548
dyanne
March 21, 2017
Another pan, the Ruffoni copper gratin dish from William-Sonoma, is less expensive at $220, but has handles that are way too decorative for me (think acorns).
Alyssa S.
September 22, 2016
Love it! I prefer savory bread pudding (as a decadent side dish) and have been searching for the perfect ratio. I typically use a royal custard ratio and it always comes out not... quite...right... I used your equal parts dairy to egg ratio (half cream/half raw whole milk) with leeks and pomegranate seeds to serve with seared duck breast. Perfect!
Susan
September 6, 2016
I'm about to make a bread pudding from leftover Girl Scout cookie flavored cupcakes. They have a chocolate caramel ganache on top so I thought I'd add some additional chocolate chunks!
Eileen
August 26, 2016
I love bread pudding! My husband won't eat so I never make it. When we were first married I made some and he had a fit when I told him it was bepread pudding. I tried it again a few years later and called it raisin pudding and it didn't go over any better so I gave up.
Kelly A.
November 20, 2015
What pan is shown in the pictures? Or, what size pan is best for the non-recipe described here? :-)
gmd1228
November 14, 2014
could i soak my bread in the custard mixture overnight and bake the following morning? Or will that affect the cooking process/texture of the final product?
Danny D.
November 14, 2014
I've done this very thing and I would definitely suggest covering it in plastic wrap to prevent too much evaporation. I would also push the plastic down onto the mixture to keep it from forming a skin. Other than that proceed as per usual. I always check the center with a long skewer anyway.
Linda B.
June 11, 2014
I love to use sweet rolls with fruit in the center. If I don't have any on hand I put a few spoonfuls of boysenberry or blueberry jam throughout the pudding before baking it. Love your idea of letting the mixture "sit" before baking it.
cathern
May 6, 2014
I just made a wonderful bread pudding- with rhubarb in it! And cinnamon and nutmeg
Vivian H.
May 5, 2014
Love the added little touches, like sugar on the bottom of the pan. I don't do bread pudding with a recipe, but now I'll keep your non-recipe in mind.
mary
March 21, 2014
First time at this site. Am I missing something? I can't email the recipe to myself to save it???
laurenlocally
March 21, 2014
Hi Mary. You can email it to yourself at the top right of the article. There is a little grey mail/envelope button. Hope this helps.
nolu
March 17, 2014
Never made bread pudding before I saw this recipe. Made it twice in the past two weeks. First time with Baltic bread and 3 eggs; second time with egg bread and 6 eggs. Both times with yogurt as the fat (love that this recipe says any fat you like!). Both times it was eggy, sweet, custardy, satisfying dessert, breakfast, treat. Great recipe! Thanks so much for posting it.
Christina @.
March 13, 2014
This is how I make my bread puddings, too, except I prefer to keep the booze in the sauce which I pour over the top, so you can actually taste it. http://www.christinascucina.com/2012/04/chocolate-or-raisin-bread-pudding-with.html
Danny D.
March 13, 2014
Same here. I like to use Frangelico liquor in my caramel sauce, just lightly drizzled over the top. Combined with the freshly made caramel sauce it adds a great toasty hazelnut flavor.
Madelaine L.
March 12, 2014
I followed above recipe adding a splash of almond extract, rum extract and vanilla extract. Half a up of white sugar and a half cup of brown sugar, pecans and dried cranberries. Melted butter in bottom of baking dish added some brown sugar popped it in the oven, then added my bread pudding and baked. Wonderful non-recipe!
cynthia
March 10, 2014
I do the same no recipe with savory bread pudding. I've added sauteed wild mushrooms, sausage, onion, ementhaler cheese. And I cooked in tiny cupcake pan - delicious
Crystal
July 11, 2016
Do you just forego the sugar in a savoury version? Or do you need to replace it with something?
Rebecca
March 7, 2014
I like to make pudding with panettone or fruit cake usually purchased on sale after Christmas. Looking forward to experimenting with savory versions of this formula, using up this and that from the fridge and pantry. The only thing as much fun as cooking without a recipe is knitting without a pattern!
Marnie S.
March 6, 2014
I read “How to Make Bread Pudding Without a Recipe” & decided it would work as a Strata as well. I knew I was going to make a strata with asparagus and I had found an interesting recipe in Cooking Light, March, 2014.
So, I took 8 leftover pumpernickel bagels and used your quick stale bread directions. I mixed the dried bagel pieces with a full “quart” of egg substitute (it was about to expire and said it was equal to 20 large eggs) and an equal amount of 1% milk. I let it sit in the fridge for about 1 hour.
I tripled the asparagus recipe (below). I only had Hungarian Paprika so I added @ 1 Tb Trader Joe’s Jalapeno Hot Pepper Sauce. I was worried about having enough cheese but I stuck with the amounts given. After the veggies were done, I let them cool a bit, added about ¾ of the cheese to the egg/bread mixture and then slowly added the veggies. I used spray Canola Oil on a 7 X 11 glass dish, poured the mixture into it, sprinkled about ¼ of the cheese on top, put the dish on a baking sheet as it was really full and baked it at 350.
I started checking at 30 min as my oven runs a bit cool and it was a lot of food. I also didn’t have a sense of how much you had made in the recipe but I had so much. It would be perfect for a Pot-Luck as it would easily feed 8 as a regular meal with a salad. It took 1 hr 20 min to set.
I let it sit 10 min. There was not too much custard, the bread on top was very crunchy and if I had had to keep it in the oven longer, I would have covered it with foil. The consistency/texture excellent and the dish was tasty. The asparagus side must be very good. I would prefer more cheese, personally.
Red Pepper & Manchego Cheese Asparagus (These are the amounts I used which would serve 12)
Ingr ¾ tsp Hungarian Paprika
4 tsp canola oil ¾ tsp fresh ground black pepper
3# trimmed asparagus ½ tsp Kosher Salt
3 C thinly sliced red, yellow, 3.5 oz shaved Manchego Cheese
& orange bell pepper
Prep
1) Heat lrg skill over med-hi. + oil; swirl to coat. + asp; cook 5 min; stir occa.
2) + pep, pap, P & S; cook 2 min.
So, I took 8 leftover pumpernickel bagels and used your quick stale bread directions. I mixed the dried bagel pieces with a full “quart” of egg substitute (it was about to expire and said it was equal to 20 large eggs) and an equal amount of 1% milk. I let it sit in the fridge for about 1 hour.
I tripled the asparagus recipe (below). I only had Hungarian Paprika so I added @ 1 Tb Trader Joe’s Jalapeno Hot Pepper Sauce. I was worried about having enough cheese but I stuck with the amounts given. After the veggies were done, I let them cool a bit, added about ¾ of the cheese to the egg/bread mixture and then slowly added the veggies. I used spray Canola Oil on a 7 X 11 glass dish, poured the mixture into it, sprinkled about ¼ of the cheese on top, put the dish on a baking sheet as it was really full and baked it at 350.
I started checking at 30 min as my oven runs a bit cool and it was a lot of food. I also didn’t have a sense of how much you had made in the recipe but I had so much. It would be perfect for a Pot-Luck as it would easily feed 8 as a regular meal with a salad. It took 1 hr 20 min to set.
I let it sit 10 min. There was not too much custard, the bread on top was very crunchy and if I had had to keep it in the oven longer, I would have covered it with foil. The consistency/texture excellent and the dish was tasty. The asparagus side must be very good. I would prefer more cheese, personally.
Red Pepper & Manchego Cheese Asparagus (These are the amounts I used which would serve 12)
Ingr ¾ tsp Hungarian Paprika
4 tsp canola oil ¾ tsp fresh ground black pepper
3# trimmed asparagus ½ tsp Kosher Salt
3 C thinly sliced red, yellow, 3.5 oz shaved Manchego Cheese
& orange bell pepper
Prep
1) Heat lrg skill over med-hi. + oil; swirl to coat. + asp; cook 5 min; stir occa.
2) + pep, pap, P & S; cook 2 min.
Donna C.
March 6, 2014
Auto correct drives me crazy sometimes. The comment below should have read...
Chop a small handful of dried apricots and soak in hot water for 5 mins.
Sorry about that,
Chop a small handful of dried apricots and soak in hot water for 5 mins.
Sorry about that,
Donna C.
March 6, 2014
I grew up with my Gramma's bread pudding, loved it. I have my own recipe that my family enjoys. I spread orange marmalade on one side of sliced bread, usually baguette, chop a small handful of and soak in hot water for 5 minutes, then drain and blot with paper towel.
Arrange slices of bread, in buttered dish overlapping slightly, add the milk, egg, sugar mixture to which has been added some Mexican vanilla. Let sit for 30 minutes, top with the chopped apricots and pop it in the oven for 35 to 45 mins...delish! Wonderful for a ladies luncheon.
Arrange slices of bread, in buttered dish overlapping slightly, add the milk, egg, sugar mixture to which has been added some Mexican vanilla. Let sit for 30 minutes, top with the chopped apricots and pop it in the oven for 35 to 45 mins...delish! Wonderful for a ladies luncheon.
Carolyn
March 6, 2014
Gonna try your recipe, Donna. It sounds wonderful with the chopped apricots. I am on a 'seafood diet'....everything I 'see' I want to cook or bake!
smk1023
March 6, 2014
I'm Jamaican, so I always have raisins soaked in rum in a large jar in my pantry. I use it for things like bread pudding. Try it, you'll love it!
Carolyn
March 6, 2014
The only thing I would do differently is to add a quality pure vanilla! Yum! I am in South Texas, fortunate to purchase a delicious vanilla flavoring from Mexico. My mother taught her 6 daughters to cook and bake with 'a good' vanilla in just about everything! She was from Alabama so I learned a great deal of Southern style culinary tricks cooking without a recipe. I rarely saw Mama using a cookbook or a recipe unless it was handwritten from one of her relatives or friends. Home made bread pudding using the leftover stale 'heels' of bread loaves was a welcome dessert in our large family.
Danny D.
March 6, 2014
Too true. I failed to notice that they hadn't added any vanilla. Personally I like to use Madagascar pure vanilla extract or the vanilla paste, that stuff is amazing!
Honeylishuss
March 23, 2014
What about vanilla bean? That's what we use in Australia. Just cut the fresh bean down the middle and scrape out the seeds.
Danny D.
March 24, 2014
I love using whole vanilla bean seeds but I tend to reserve that for things where it will have a chance to shine like in my mascarpone cheesecake. :)
southernlady
March 6, 2014
Apples and pecans in the pudding and a drizzle of caramel on top - comfort food heaven.
Had a death by chocolate version at a cooking class in N'Awlins - chocolate milk, Cocoa Krispies and M&Ms in the pudding and hot fudge on top.
Agree that savory versions can be great - a riff on dressing.
Had a death by chocolate version at a cooking class in N'Awlins - chocolate milk, Cocoa Krispies and M&Ms in the pudding and hot fudge on top.
Agree that savory versions can be great - a riff on dressing.
Danny D.
March 5, 2014
I use a bit of cardamom, a touch of good cinnamon and some freshly grated nutmeg for seasoning. Then I grate the skin of an orange and add that along with some dark and golden raisins that I soak overnight in rum. Also I always make a simple caramel sauce with your choice of liquor added and top it off with a light sprinkling of confectioners sugar. Buon appetito!
Danny D.
March 5, 2014
I usually just tap the shaker one time over the piece, just to give it a bit of presentation the way it contrasts floating there on the drizzled caramel sauce; which is also no more than a teaspoon zigzagged across the pudding. ;)
Danny D.
March 6, 2014
Jennie, it would seem you have found heaven, or at least the cloud next door. It would be my pleasure to bake you some bread pudding. PM me an address to send it to and I'll bake and ship it to you this weekend. Cheers!
Jennie
March 6, 2014
Just the offer is enough! I appreciate your generosity, but I wouldn't ask you to do that... great Capt. Jack look btw!
Danny D.
March 6, 2014
Not a problem at all. I'll be making myself a batch this weekend, so a second batch wouldn't have been an issue. I thank you kindly my dear. *tips hat* :)
Fore
May 28, 2021
WoW!! I would totally take you up on that offer. I'm realizing how old this post is. Guess I'm borrow a few tips. I love raisins in mine. Yummy
Carol H.
March 5, 2014
I make bread pudding all the time; recipe is similar to this. I don't use any liquor in the pudding, but would try it, but not bourbon, as it is soooo expensive. What I do is pour a brandy sauce overtop of it before serving and it really makes it.
Jeff
March 3, 2014
I keep chunks of bread in a bag in the freezer, and then always have the bread part ready to go. I also make savory bread puddings -- dump in some cooked vegetables, onions, garlic, chicken chunks, and interesting seasonings.
yumi
March 3, 2014
I add 3 sliced firm bananas. Too ripe ones just melt away. Makes the custard taste like banana pudding!
ATG117
March 3, 2014
I'm al about no recipes, but wish you'd give us a sense of how you approximate the number of eggs and amount of sugar.
Catherine L.
March 4, 2014
I totally understand -- basically, the great thing about bread pudding is that pretty much no matter what proportion you use, it will bake up wonderfully and taste great. If you have excess liquid, and it seems like WAY too much, you can always just save it for your next bread pudding (which should be soon, right?)
In terms of sugar, that is really a matter of taste. Always start with a small amount, then add more until you're satisfied. If it seems too sweet, you can always add in a touch more salt. Hope that helps!
In terms of sugar, that is really a matter of taste. Always start with a small amount, then add more until you're satisfied. If it seems too sweet, you can always add in a touch more salt. Hope that helps!
EmFraiche
March 3, 2014
In high school I made Paula Deen's Krispy Kreme bread pudding. It feels like that may have exceeded my lifetime bread pudding allowance. But maybe not... =)
Maggie D.
March 3, 2014
I LOVE bread pudding and find that it's often a big hit if offered at one of my dinner parties. It's a wonderful way to use up leftover panettone so I'm always surprised by the fact that Italian cooks don't have this recipe in their repertoire.
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