My Big Bread Pudding
A hearty, sweet bread pudding with raisins and warm spices, perfect for comforting desserts or brunch gatherings, appealing to those who love rich, flavorful treats.
Ingredients
Instructions
- Reconstitute the evaporated milk with water.
- Pour the milk mixture over the torn bread pieces and mix in the raisins.
- Beat the eggs and add them to the bread mixture.
- Add 1/2 cup sugar and a pinch of salt, then mix well.
- Add cinnamon and nutmeg according to taste; adjust sugar if needed for sweetness.
Tips & Substitutions
For a richer flavor, consider using a combination of bread types, such as brioche or challah. If you want to reduce sugar, try substituting with maple syrup or honey, adjusting the liquid accordingly. To enhance the spice profile, add a pinch of ground ginger or allspice. Ensure the bread is slightly stale for better absorption of the liquid. This recipe can also be adapted to create variations like a chocolate version inspired by Nanny'S Old-Fashioned Chocolate Pie.
Serving Suggestions
Serve warm, drizzled with caramel or chocolate sauce for an indulgent dessert. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with this bread pudding. For a complete meal, consider serving it alongside a fresh fruit salad or a light yogurt parfait. This dish is perfect for brunch or as a comforting dessert after a hearty meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave for about 30-60 seconds or warm in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. You can also serve it cold, as it tastes delicious even chilled.
Nutrition & Diet Analysis (per serving)
Each serving of My Big Bread Pudding contains roughly 2246 calories, with 23g protein, 297g carbohydrates, and 57g fat. It is an excellent source of calcium (64% of the Daily Value), protein (47% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1605mg per serving (70% 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?
Absolutely! Using a mix of breads like sourdough, rye, or a rich sweet bread can add unique flavors and textures to your pudding. Just ensure that the bread is somewhat stale so it absorbs the liquid well.
How can I make this recipe gluten-free?
To make this bread pudding gluten-free, use gluten-free bread and ensure all other ingredients, like the evaporated milk and spices, are certified gluten-free. This way, you can enjoy the same comforting flavors without the gluten.
Can I prepare the bread pudding ahead of time?
Yes, you can prepare the mixture a day in advance and let it sit in the refrigerator overnight. Just bake it the next day when you're ready to serve. This allows the flavors to meld beautifully, enhancing the overall taste.
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).