Bread Pudding(An 1880 Recipe)
A comforting bread pudding featuring warm spices and creamy milk, perfect for cozy gatherings or dessert, utilizing simple ingredients for a nostalgic treat.
Ingredients
Instructions
- Place bread crumbs in the bottom of a 1 1/2-quart baking dish.
- Blend in the scalded milk, melted butter, sugar, eggs, salt, and cinnamon and/or nutmeg until well combined.
- Pour the mixture over the bread crumbs in the baking dish.
- Place the baking dish in a pan of water to create a water bath.
- Bake at 350°F until a knife inserted in the center comes out clean, approximately 40 to 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or a handful of raisins or nuts. If you don’t have bread crumbs, you can pulse stale bread in a food processor. Adjust the sweetness by using brown sugar instead of white, or substitute with maple syrup for a unique twist. Additionally, experimenting with spices like ginger or allspice can elevate the dish. This recipe is a wonderful way to use up leftover bread.
Serving Suggestions
Serve warm, drizzled with a simple vanilla sauce or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Candied Fruit Drops for a festive touch. For a more indulgent experience, top with whipped cream or a sprinkle of powdered sugar. This dish can be enjoyed as a dessert or even as a breakfast treat.
Storage & Reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or warm in the oven at 350°F for about 10-15 minutes until heated through. You can also serve it cold or at room temperature, making it a versatile dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding(An 1880 Recipe) contains roughly 266 calories, with 6g protein, 55g carbohydrates, and 4g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 540mg per serving (23% 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 different types of bread for this recipe?
Yes, you can use various types of bread such as challah, brioche, or even whole grain varieties. Each type will bring a different texture and flavor to the pudding. Just ensure the bread is stale or dried out to absorb the milk mixture effectively.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute regular bread crumbs with gluten-free bread crumbs made from gluten-free bread. Additionally, ensure that all other ingredients, like the butter and milk, are gluten-free. This will allow you to enjoy a delicious dessert without gluten.
Can I prepare this bread pudding ahead of time?
Absolutely! You can assemble the bread pudding mixture the day before and store it in the refrigerator. When ready to bake, simply take it out and let it sit at room temperature for about 30 minutes before baking. This can enhance the flavors as the bread soaks up the mixture.
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).