English Bread Pudding
A comforting traditional bread pudding featuring tender bread crumbs soaked in milk, infused with warm spices, sweet raisins, and vanilla, perfect for cozy desserts or family gatherings.
Ingredients
Instructions
- Soak bread crumbs in scalded milk.
- Beat eggs separately.
- Add sugar, salt, nutmeg, vanilla, and raisins to the eggs.
- Combine the egg mixture with the bread and milk mixture.
- Pour the mixture into a greased baking dish.
- Place the dish in a pan of hot water.
- Bake in a 350°F (175°C) oven for 1 hour.
- Insert a knife into the pudding; if it comes out clean, it is done.
Tips & Substitutions
For a richer flavor, consider using Challah (Braided Egg Bread) instead of regular bread crumbs. Make sure to soak the crumbs long enough to absorb the milk completely but not so long that they turn mushy. You can also add a pinch of cinnamon for extra warmth or substitute raisins with dried cranberries or chopped nuts for a different texture.
Serving Suggestions
Serve warm, drizzled with a touch of cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Creamy Sliced Tomatoes for a contrasting flavor. This dish can also be enjoyed as a dessert or a comforting breakfast option, making it versatile for any meal of the day.
Storage & Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, cover with foil and reheat in a 350°F (175°C) oven for about 15-20 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of English Bread Pudding contains roughly 533 calories, with 3g protein, 49g carbohydrates, and 6g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 938mg per serving (41% 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 works wonderfully in this recipe as it absorbs the milk better, leading to a more flavorful pudding. Just make sure to chop it into small pieces so it soaks up the milk evenly.
Is it possible to make this bread pudding ahead of time?
Yes, you can prepare the mixture the night before and store it in the refrigerator. Just bake it the next day when you're ready to serve. This can enhance the flavors as the ingredients meld overnight.
Can I omit the raisins?
Certainly! If you prefer a plain bread pudding, feel free to leave out the raisins. You can also replace them with other dried fruits or chocolate chips if desired, adding a different twist to the classic recipe.
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).