Molasses Bread Pudding
Warm, spiced molasses bread pudding features tender bread cubes soaked in a flavorful custard with raisins, perfect for comforting desserts or family gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Place bread cubes in a buttered 3-quart casserole dish.
- Pour melted margarine over bread cubes and toss to coat.
- In a large bowl, combine eggs, molasses, cinnamon, and nutmeg.
- Gradually stir in scalded milk and vanilla.
- Stir in golden raisins.
- Pour the custard mixture over the bread cubes in the dish.
- Bake for 45 to 50 minutes or until set.
- Serve warm, drizzled with heavy cream.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of white bread. If you're out of molasses, dark brown sugar can be a suitable substitute, though it will alter the flavor slightly. Adding a pinch of salt can enhance the sweetness. For extra texture, mix in chopped nuts or swap golden raisins for dried cranberries. This dish can also be made ahead and refrigerated before baking.
Serving Suggestions
Serve warm with a generous drizzle of heavy cream for added richness. This bread pudding pairs beautifully with a scoop of vanilla ice cream for a delightful contrast. You can also complement it with fresh fruit or a fruit compote on the side. For a complete meal, consider serving it alongside a light salad or a slice of Kiwi Strawberry Tart.
Storage & Reheating
To store leftovers, cover the bread pudding tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place individual servings in the microwave for 30-60 seconds or warm the entire dish in a 350°F oven for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Bread Pudding contains roughly 847 calories, with 11g protein, 104g carbohydrates, and 42g fat. It is an excellent source of calcium (28% of the Daily Value), iron (25% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 523mg 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 whole milk instead of scalded milk?
Yes, you can substitute whole milk for scalded milk, but scalding helps enhance the flavors and texture of the pudding. If you do use whole milk, just warm it slightly before mixing to ensure it blends well with the other ingredients.
Is it possible to make this recipe vegan?
Absolutely! You can substitute the eggs with a flaxseed meal or a commercial egg replacer. Replace the heavy cream with coconut cream or a plant-based cream alternative, and use vegan margarine instead of regular margarine to keep it dairy-free.
How do I know when the bread pudding is done baking?
The bread pudding is done when the center is set and no longer jiggly. A knife inserted into the center should come out clean. Keep an eye on the top to ensure it doesn't over-brown; you can cover it with foil if necessary during baking.
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).