Bread Or Rice Pudding
Creamy bread or rice pudding features tender bread crumbs or rice combined with sweet raisins, baked to a comforting, custardy finish perfect for dessert or cozy snacks.
Ingredients
Instructions
- Heat the milk in a saucepan until warm.
- Add the bread crumbs or cooked rice and the margarine to the warm milk.
- Stir in the sugar, salt, and beaten eggs into the hot milk mixture, stirring slowly.
- Pour the mixture into a greased baking dish.
- Set the baking dish in a pan of hot water to create a water bath.
- Bake at 350°F (175°C) for 1 hour or until the pudding is set.
Tips & Substitutions
For a creamier texture, consider using whole milk or adding a splash of cream. If you prefer a gluten-free option, use cooked rice instead of bread crumbs. You can also swap out raisins for dried cranberries or other dried fruits for a different flavor. Additionally, a hint of cinnamon or vanilla can enhance the overall taste of the pudding.
Serving Suggestions
Serve warm or chilled, depending on your preference. This pudding pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a special touch, drizzle with caramel sauce or sprinkle with cinnamon. It also makes a delightful breakfast option alongside Boiled Oatmeal Cocoa Cookies.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm in the microwave or place in an oven set to 350°F (175°C) until heated through. You might want to add a splash of milk to prevent drying out during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Or Rice Pudding contains roughly 681 calories, with 12g protein, 121g carbohydrates, and 19g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (23% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2254mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use almond milk or another non-dairy milk for this recipe?
Yes, you can use almond milk or other non-dairy milk alternatives. Just ensure that the non-dairy milk is unsweetened and unflavored to maintain the pudding's original taste. The texture may vary slightly but should still be delicious.
How can I make this pudding less sweet?
To reduce the sweetness, decrease the amount of sugar used in the recipe. You can start by cutting the sugar by half and taste the mixture before baking. Remember that the final sweetness also depends on the sweetness of the raisins used.
Is it possible to prepare this pudding in advance?
Absolutely! You can prepare the pudding mixture in advance and store it in the refrigerator for up to 24 hours before baking. Just be sure to cover it well to prevent it from absorbing other odors in the fridge. Bake it just before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).