Bread Technique: Turning Leftover Bread into Sweet Bread Pudding
Transforming stale bread into a luscious sweet bread pudding is a culinary magic trick that every home cook should have up their sleeve. This technique not only rescues your bread from the bin but also creates a dessert that's rich, comforting, and utterly satisfying. Bread pudding is a testament to the resourcefulness of cooks throughout history, turning what might be considered waste into a beloved treat. The secret lies in selecting the right bread, infusing it with flavor, and mastering the custard base that binds it all together. Whether you're using baguette ends, brioche, or challah, each type of bread brings its unique texture and flavor to the pudding. The process begins with cubing the bread and allowing it to dry out slightly, which helps it absorb the custard mixture effectively. Flavorings like vanilla, cinnamon, nutmeg, and citrus zest can elevate the pudding, while additions like raisins, chocolate chips, or nuts provide delightful contrasts in texture and taste. Baking the pudding requires patience and attention to detail, ensuring the custard sets properly while the top achieves a golden, caramelized crust. This technique is perfect for using up odds and ends from your pantry and refrigerator, making it a sustainable and creative way to entertain or enjoy a cozy night in.
Notes
The science behind bread pudding lies in the absorption of the custard into the bread, which acts like a sponge. Stale bread is ideal because it absorbs the custard better than fresh bread, ensuring a cohesive texture. To troubleshoot, if your pudding is too wet, bake it longer; if it's too dry, increase the custard slightly next time. For safety, ensure the internal temperature reaches 160°F to kill any potential bacteria. Bread pudding can be made ahead and stored in the refrigerator for up to 3 days, reheating individual portions in the oven to maintain texture.
Steps
- 1 Preheat oven to 350°F.
- 2 Cube 8 cups of leftover bread into 1-inch pieces and place in a large mixing bowl.
- 3 In a separate bowl, whisk together 4 large eggs.
- 4 Add 2 cups of milk and 1 cup of heavy cream to the eggs, whisking to combine.
- 5 Stir in 1/2 cup of sugar, 1 teaspoon of vanilla extract, and a pinch of salt.
- 6 Pour the custard mixture over the bread cubes and toss to coat evenly.
- 7 Let the bread soak for 20 minutes, stirring occasionally.
- 8 Fold in 1/2 cup of raisins or chocolate chips if desired.
- 9 Transfer the mixture to a greased 9x13-inch baking dish.
- 10 Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.
- 11 If desired, broil for 2-3 minutes to achieve a golden crust, watching closely to avoid burning.
- 12 Remove from oven and let cool for 15 minutes before serving.
Ingredients to explore
Almond Extract
A fragrant, golden elixir that captures the essence of freshly ground almonds, almond extract is a pantry staple that brings a rich, nutty aroma to your culinary creations.
Anise Seeds
Anise seeds are small, oval seeds with a sweet, licorice-like flavor. They are commonly used in both sweet and savory dishes, offering a warm, aromatic taste.
Recipes to try
Roasted Beet, Orange, and Pistachio Salad
Warm roasted beets mingle with citrusy orange segments and crunchy pistachios for a vibrant, refreshing salad that sings with color and flavor.
Spicy Arrabbiata Shells with Parmesan
Fiery and fresh, these pasta shells are smothered in a spicy tomato sauce and crowned with nutty Parmesan.