I remembered today, to show you one of the oldest dessert recipes that my grandmother made, a little modernized, thus becoming the best simple bread pudding recipe. As simple and cheap as it is, so tasty, and I recommend you try it.
Table of Contents
- Let’s Review the Ingredients
- How to Make the Best Simple Bread Pudding Recipe?
- How to Serve the Bread Pudding?
Together with the sweet fried semolina pudding recipe and the cream cheese filling crepes recipe, it is most often prepared as a dessert in our family.
Our grandmothers had a good habit of not throwing away the old bread, which they dried and tore or cut into pieces. After gathering a sufficient amount of dry bread, they made it into either breadcrumbs or this delicious bread pudding.
Today, most people prefer to make this recipe from sweet bread, croissants or buns, of course, they are all good and delicious, but I will make the recipe from bread, as I learned it.
Let’s Review the Ingredients
For this recipe, I used about 300 g of stale bread, which I cut into slightly larger cubes. I used white bread, but it can be with any type of bread, leaven or toast.
We need three more eggs, about 600 ml of milk, 50 g butter, 50 g raisins, sugar, vanilla sugar and cinnamon.
Having all the ingredients, we can start cooking.
How to Make the Best Simple Bread Pudding Recipe?
I start with the milk, which I put in a pan to heat, together with the butter and the vanilla sugar. Heat until hot and the butter melts, stirring occasionally.
While the milk is heating, separate the egg whites from the egg yolks, put four tablespoons of sugar over the yolks and mix them until you get a whitish paste.
For this, I used an electric mixer, but it can also be done with a whisk. Now we have to combine these mixed yolks with hot milk. In order not to cheese the yolks, we have to pour a little hot milk with a ladle, always stirring, until the temperatures are equal.
Now, we are going to pour this mixture over the bread, but first, we prepare a baking container. I chose a round heat-resistant glass bowl, but it can be in any shape for the oven, which I greased well with butter.
I put the pieces of bread in this bowl and poured the hot milk mixture over the bread. I pressed the bread a little so that all the pieces absorb the hot milk.
Let the bread absorb all the milk well for two or three minutes, during which time sprinkle cinnamon powder and raisins on top. We can mix a little to incorporate the raisins, to soften them during baking.
Preheat the oven to 180 degrees and bake the dish for 20 minutes. Meanwhile, beat the egg whites, along with two tablespoons of sugar, until you get a hard foam.
I incorporated in this egg white foam and two tablespoons of apricot jam for an extra flavour. After 20 minutes, I took the glass bowl out of the oven, spread the egg white foam on top and continued baking for another 10 minutes, until the egg whites turn golden.
Remove the dish from the oven and let it cool a bit so we can serve it. Well, that was in my opinion the best simple bread pudding recipe, ready to serve.
How to Serve the Bread Pudding?
I like to serve it hot with custard cream poured over it, but also with a little raspberry or apricot jam. Another version would be with a globe of vanilla ice cream or fruit, it is delicious.
If you like the best simple bread pudding recipe, I also recommend other tasty dessert recipes from our blog, such as:
- Cottage Cheese Donuts
- Perfect Yeast Doughnuts
- Best Raspberry Cheesecake Recipe
- Best Sweet Cornbread Recipe in a World
- Easy Cinnamon Apple Pancakes Recipe
- Best Easy Apple Cake Recipe
If you want to be up to date with our recipes, follow us on our Facebook, Twitter, Instagram and Pinterest pages.
Best Simple Bread Pudding Recipe
Ingredients
- 300 g stale bread cut in cubes
- 600 ml milk
- 3 pieces eggs medium-size
- 6 tbsp sugar
- 1 tbsp vanilla sugar
- 60 g butter of which 10 g for greasing
- 50 g raisins
- 2 teaspoons cinnamon powder
- 2 tbsp apricot jam
Instructions
- Put the milk in a pan to heat, together with the butter and the vanilla sugar. While the milk is heating, separate the egg whites from the egg yolks, put four tablespoons of sugar over the yolks and mix them until you get a whitish paste. Now we have to combine these mixed yolks with hot milk pouring a little hot milk with a ladle, always stirring, until the temperatures are equal.
- I take a round heat-resistant glass bowl, but it can be in any shape for the oven, which I greased well with butter. I put the pieces of bread in this bowl and poured the hot milk mixture over the bread. I pressed the bread a little so that all the pieces absorb the hot milk. Let the bread absorb all the milk well for two or three minutes, during which time sprinkle cinnamon powder and raisins on top. Preheat the oven to 180 degrees and bake the dish for 20 minutes.
- Beat the egg whites, along with two tablespoons of sugar, until you get a hard foam. I incorporated in this egg white foam and two tablespoons of apricot jam for an extra flavour. After 20 minutes, I took the glass bowl out of the oven, spread the egg white foam on top and continued baking for another 10 minutes, until the egg whites turn golden.
- I like to serve it hot with custard cream poured over it, but also with a little raspberry or apricot jam. Another version would be with a globe of vanilla ice cream or fruit, it is delicious.
