Double Boiler Bread Pudding
A comforting bread pudding with rich caramel notes, topped with whipped cream, perfect for cozy gatherings and dessert lovers seeking classic flavors.
Ingredients
Instructions
- Prepare the bread by removing crusts and buttering each slice.
- Stack all slices and cut into 4 to 6 cubes.
- Place the cubed bread into the double boiler.
- Add the light brown sugar and milk to the boiler with the bread cubes.
- Beat the eggs well and pour them over the bread mixture.
- Do not stir the mixture.
- Cover and cook on medium heat for about 1 hour and 15 minutes.
- Do not uncover until ready to serve.
- Top with whipped cream before serving. Can be warmed if any leftovers remain in the double boiler.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or cinnamon to the egg mixture. If you don't have light brown sugar, dark brown sugar or even granulated sugar can be used as substitutes. Ensure the double boiler has enough water to create steam but not so much that it touches the bread mixture. For a fruity twist, add raisins or chopped apples before cooking.
Serving Suggestions
Serve warm, topped with a generous dollop of whipped cream for added decadence. This bread pudding pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a delightful brunch, consider serving it alongside a fresh fruit salad or a slice of Cherry-Almond Coffee Cake Squares.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pudding back in the double boiler or in a microwave-safe dish. If using the microwave, warm it in short intervals to avoid drying it out, stirring gently between intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Double Boiler Bread Pudding contains roughly 718 calories, with 9g protein, 141g carbohydrates, and 14g fat. It is an excellent source of calcium (33% of the Daily Value), iron (32% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 461mg per serving (20% 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 stale bread for this recipe?
Absolutely! Stale bread actually works best for bread pudding as it absorbs the custard mixture more effectively without becoming too soggy. Just ensure the bread is not moldy, and feel free to mix different types of bread for added flavor and texture.
Is it possible to make this recipe ahead of time?
Yes, you can prepare the mixture the night before and store it in the refrigerator. Just be sure to cover it tightly. When you're ready to cook, give it a quick stir and then transfer it to the double boiler. Cooking time might need slight adjustments if it's cold from the fridge.
Can I make this recipe gluten-free?
Definitely! Simply substitute the regular bread with gluten-free bread, which is now widely available. Just ensure that all other ingredients, especially the sugar and vanilla, are also gluten-free. This way, you can enjoy a delicious dessert without compromising your dietary needs.
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).