Baked bread pudding | Kukskitchen

A friend comes over. Special friend. You want to make a dessert. There is nothing in your food  cupboard to make a dessert with. Well, that is what you think. Not until you know you have part of a loaf of bread, a few eggs, handful of raisins, sugar and milk and you can make a delicious pudding out of these basic ingredients. Yes. It is that easy. This is the easiest pudding you can put otgehter with no preparations what so ever. And still your friend would ask for second servings and she will scoop clean the plate. :)


This recipe was given to me by my dear friend S who has turned an ardent cook herself. This is her masterpiece and I do know why now. :)

A few things before we start:

• Any kind of bread can be used. Good choices are French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed. I used plain white bread with it's crust.
• Use full fat double cream for a rich pudding, or substitute with low fat milk for a skinny  version.
• A water bath is used to provide temperature protection for the egg custard. For how too do a Bain-Marie method see here.
• I also tried steaming the same recipe in an അപ്പചെമ്പ് . It tasted great. However the crunchy topping was missing. I do like the baked version better.

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Baked Bread Pudding

Serves: 10

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Ingredients:

Bread cubes - 8 cups (2 L)
Apple - 1/2 , peeled and cubed.
Raisins / Cherry - 1/2 cup
Eggs - 4
Sugar - 200g
Vanilla extract - 1 tsp
Ground cinnamon - 1/2 tsp
Butter - 4 tbsp, melted and cooled
Cream - 4 cups

Method:

1. Preheat oven to 150 degrees C (300 F). Butter a baking dish and place it into a larger roasting pan that has enough room around its sides to fill with water.
2. Place the bread cubes and fruit in the baking dish.
3. To make custard, Using an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick (about 4-5 minutes) . Beat in the vanilla extract and ground cinnamon. Then beat in the melted and cooled butter and cream and/or milk.
4. Carefully pour the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard.
5. Carefully pour in enough hot water so that the water is halfway up sides of the baking pan. Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread pudding from the water bath and cool slightly before serving.

Adapted from: Joy of baking



Also check out - Thalassery beef biriyani - Click on the picture for recipe

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Cheers
Sherin