HOW TO MAKE SWEET BREAD PUDDING
Bread
pudding is a form of baked custard. A sweetened mixture of milk and eggs is
poured over staled bread in a baking dish and the two are baked together until
the bread is pudding-like — lush and creamy — and the top is golden and tender
crisp. The best bread pudding is as simple as making a very good (and very
easy) custard and pouring it over the right bread.
Servings : 8 to 10
INGREDIENTS
·
1
(1-pound) loaf bread or brioche (12 to 14 cups of bread cubes)
·
1
tablespoon unsalted butter, softened
·
5
cups whole milk, or a blend of milk and cream
·
6
large eggs
·
1
cup granulated sugar
·
2
teaspoons vanilla extract
·
1
teaspoon ground cinnamon, optional
·
1/8
teaspoon salt
· Optional
extras: 1/2 cup raisins or other dried fruit, 1/2 cup chopped toasted nuts, 1
chopped apple or other fresh fruit, finely grated zest of 1 lemon or 1 orange
EQUIPMENT
·
Serrated
bread knife
·
2
rimmed baking sheets
·
9x13-inch
baking dish
·
Aluminum
foil or plastic wrap
·
Whisk
·
Mixing
bowl
INSTRUCTIONS
1.
Heat
the oven. Arrange 2 racks to divide the oven into thirds and heat to 350°F.
2.
Slice
the bread into cubes. Trim the crust from the bread if desired; leave it on for
a more rustic loaf. Slice the bread into bite-sized cubes, or tear it into
pieces with your hands.
3. Toast
the bread cubes. Divide the bread cubes among 2 rimmed baking sheets and spread
into an even layer. Toast, stirring halfway through, until the cubes feel dry
and hard, but are still very pale, 15 to 20 minutes total. Remove from the oven
and set aside to cool slightly.
4. Transfer
the cubes to the baking dish. Coat a 9x13-inch baking dish with the butter. Add
the bread cubes and gently shake the dish and pat the cubes down so they settle
into place. If you're using any extra ingredients like fruit or nuts, scatter
these over top, then use a spoon to gently poke and stir them into the bread
cubes so that some of them go into the middle but they don't all fall to the
bottom of the dish.
5. Mix
the custard. Place the milk, eggs, sugar, vanilla, cinnamon if using, and salt
in a large bowl and whisk to combine.
6.
Pour
the custard over the bread. Slowly and evenly pour the custard over the top of
the bread cubes, making sure it gets into all the nooks and crannies. The
custard should come to just below the top of the bread, with edges and corners
poking out the top. You may have a little custard leftover, but it's also okay if
you don't.
7. Refrigerate
for 1 hour or overnight. Cover the dish with aluminum foil or plastic wrap and
refrigerate for at least 1 hour or overnight. This gives the bread time to
absorb the custard. If you'd like the traditional very flat top with no crunchy
bits, press the top of pudding a few times as it soaks or weigh it down with
something heavy so that all the bread cubes get pushed into the custard.
8.
Heat
the oven to 325°F. Arrange a rack in the middle of the oven and heat to 325°F.
9.
Bake
the pudding. Uncover the bread pudding and bake until a toothpick inserted into
the middle comes out clean and the tips of the bread on top are beginning to
toast, 45 to 55 minutes. If the top seems like it's getting dark before the
custard is done, tent the dish loosely with aluminum foil.
10.Cool
briefly before serving. Transfer the baking dish on a wire cooling rack and let
cool at least 10 minutes before serving. Serve with a sauce or drizzled with
icing (see Recipe Notes).
RECIPE
NOTES
·
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to
5 days. Serve cold, at room temperature, or warmed.
·
Sauce
your pudding! This pudding is extra good served with a sauce over top —
especially a sauce with some rum or bourbon whisked in. Try a sweet and silky
crème anglaise or this simple vanilla icing.
· Individual
bread puddings: You can also prepare this pudding in individual ramekins.
Divide the ingredients between as many ramekins as you have, filling them with
custard mixture to just below the top. Chill and bake as normal, but start
checking the puddings after about 20 minutes to gauge baking speed.
Recipe
from thekitchn.com
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